{"id":686,"date":"2017-03-03T15:30:49","date_gmt":"2017-03-03T14:30:49","guid":{"rendered":"http:\/\/www.acetaiadigiorgio.it\/recipes\/secondi-piatti-vegetariani\/"},"modified":"2017-03-23T18:47:32","modified_gmt":"2017-03-23T17:47:32","slug":"main-course-vegetarian","status":"publish","type":"page","link":"https:\/\/www.acetaiadigiorgio.it\/en\/recipes\/main-course-vegetarian\/","title":{"rendered":"Main Course (vegetarian)"},"content":{"rendered":"[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” bottom_padding=”20″ overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n

Main Course (vegetarian)<\/h1>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” bottom_padding=”20″ overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”small_depth” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_row_inner equal_height=”yes” column_margin=”default” text_align=”left”][vc_column_inner background_image=”372″ enable_bg_scale=”true” column_padding=”no-extra-padding” column_padding_position=”all” centered_text=”true” background_color_opacity=”1″ el_class=”ricette-img” width=”1\/3″ column_border_width=”none” column_border_style=”solid”][\/vc_column_inner][vc_column_inner column_padding=”padding-2-percent” column_padding_position=”all” background_color_opacity=”1″ width=”2\/3″ column_border_width=”none” column_border_style=”solid”][vc_column_text]\n

Cold omelette \u201cBella Nizzarda\u201d<\/h2>\n[\/vc_column_text][divider line_type=”No Line” custom_height=”20″][vc_column_text]Serving 4 people:<\/strong>
\n– 1 Eggplant
\n– 1 Onion
\n– Large zucchini
\n– 1 Green pepper
\n– 1 Red pepper
\n– 200 cc. Extra-virgin olive oil
\n– 1 garlic clove
\n– 1 Basil branch
\n– 6 Eggs
\n– 2 Tomatoes
\n– Traditional Balsamic Vinegar of Modena D.O.P.
\n– Salt and pepper<\/p>\n

Preparation:<\/strong>
\nCut the eggplant lengthwise into 3 mm thick slices without peeling.
\nPlace in pan with the olive oil and the courgette. Brown lightly. Drain on paper towels to remove excess oil.
\nPrepare a pate pan and layer the eggplant and the courgette. Dice the red and green peppers and cook the same way as the eggplant. Drain on paper towels and allow to cool.
\nPlace the red and green peppers, the onion, salt and pepper, the finely chopped basil, the diced tomatoes (skin them by dipping in boiling water) and the eggs in a bowl and mix. Add the mixture to the layered pan, cover and cook in bain-marie in the oven at 80 degrees for one hour.
\nCool for 5\/6 hours, unmold and cut into thin slices and dress with olive oil and balsamic vinegar.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” bottom_padding=”20″ overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”small_depth” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_row_inner equal_height=”yes” column_margin=”default” text_align=”left”][vc_column_inner background_image=”254″ enable_bg_scale=”true” column_padding=”no-extra-padding” column_padding_position=”all” centered_text=”true” background_color_opacity=”1″ el_class=”ricette-img” width=”1\/3″ column_border_width=”none” column_border_style=”solid”][\/vc_column_inner][vc_column_inner column_padding=”padding-2-percent” column_padding_position=”all” background_color_opacity=”1″ width=”2\/3″ column_border_width=”none” column_border_style=”solid”][vc_column_text]\n

Mushroom and pear salad<\/h2>\n[\/vc_column_text][divider line_type=”No Line” custom_height=”20″][vc_column_text]Serving 4 people:<\/strong>
\n– 2 yellow pears not too ripe;
\n– 200 gr porcini mushrooms or fresh champignons;
\n– 200 gr salad with: corn salad and mixed tender chicory;
\n– 30 pistachios nuts without shell;
\n– 1 lemon;
\n– 5 spoons extravirgin olive oil;
\n– 3 teaspoons Traditi onal Balsamic Vinegar over 12 years old;
\n– a pinch of salt;
\n– ground pepper;<\/p>\n

Preparation:<\/strong>
\nTrim, wash and dry the salads, arrange them on a large dish. Clean and dry the pears without peeling them, quarter them lengthwise to eliminate the core, then cut in long slices lengthwise. Put them on a dish and pour lemon juice on them. Follow the same procedure for the mushrooms. Chop the pistachio nuts. Arrange on the salad, the pear slices, the mushrooms and the pistachios. Emulsify with a fork the oil, the traditional balsamic vinegar, the pinch of salt and the pepper. Pour the emulsion on the salad, toss and serve.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” bottom_padding=”20″ overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”small_depth” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_row_inner equal_height=”yes” column_margin=”default” text_align=”left”][vc_column_inner background_image=”371″ enable_bg_scale=”true” column_padding=”no-extra-padding” column_padding_position=”all” centered_text=”true” background_color_opacity=”1″ el_class=”ricette-img” width=”1\/3″ column_border_width=”none” column_border_style=”solid”][\/vc_column_inner][vc_column_inner column_padding=”padding-2-percent” column_padding_position=”all” background_color_opacity=”1″ width=”2\/3″ column_border_width=”none” column_border_style=”solid”][vc_column_text]\n

Stuffed pumpkin flowers with Traditional Balsamic Vinegar<\/h2>\n[\/vc_column_text][divider line_type=”No Line” custom_height=”20″][vc_column_text]Serving 4 people:<\/strong>
\n– 12 pumpkin flowers
\n– 1 Dory fish (gr. 400)
\n– 100 gr. Ricotta fresh cheese
\n– 1 egg
\n– Traditional Balsamic Vinegar of Modena DOP Extra\u00a0Old
\n– Salt and pepper<\/p>\n

Preparation:<\/strong>
\nEliminate the pistil from the pumpkin flowers and wash them, taking care not to break them, then dry on a towel. Clean, gut, fillet and skin carefully the dory. Put the ricotta cheese in a bowl with the egg and mix thoroughly. Add the flesh of the fish and stir. Season with salt and pepper. With the mixture stuff the pumpkin flowers. Bake in preheated oven at 150 \u00b0 C for about 10 minutes. Serve the pumpkin flowers with some drops of Traditional Balsamic Vinegar of Modena DOP Extra\u00a0Old. We suggest the Reserve Giorgio Primo Juniper.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”center” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][nectar_btn size=”small” button_style=”see-through” button_color_2=”Accent-Color” color_override=”#997b5d” icon_family=”none” url=”http:\/\/www.acetaiadigiorgio.it\/en\/recipes\/” text=”OTHER RECIPES”][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” bottom_padding=”20″ overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text] Main Course (vegetarian) [\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” bottom_padding=”20″ overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding”…<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":654,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-686","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/pages\/686","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/comments?post=686"}],"version-history":[{"count":4,"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/pages\/686\/revisions"}],"predecessor-version":[{"id":912,"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/pages\/686\/revisions\/912"}],"up":[{"embeddable":true,"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/pages\/654"}],"wp:attachment":[{"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/media?parent=686"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}