{"id":6121,"date":"2015-12-28T04:55:16","date_gmt":"2015-12-28T03:55:16","guid":{"rendered":"http:\/\/www.albacio.it\/?p=6121"},"modified":"2015-12-28T04:55:16","modified_gmt":"2015-12-28T03:55:16","slug":"salsa-pizzaiola-marinara","status":"publish","type":"post","link":"https:\/\/www.albacio.it\/en\/salsa-pizzaiola-marinara\/","title":{"rendered":"Pizzaiola Sauce (marinara)"},"content":{"rendered":"

Pizzaiola sauce (marinara) is the apotheosis of the scents of the Mediterranean cuisine: tomato, oregano, extra virgin olive oil, garlic, in a wonderful blend of flavors and intense fragrance. With this sauce can cook the fish, especially the blue one as tuna, swordfish, anchovies… or cheeses such as provolone or smoked cheese, preferably after they are a few days in the refrigerator so as to be more compact and dry and making them cook no more than a few minutes in the sauce; or slices of meat, you can also prepare a great first course of pasta or use as pizza seasoning.

\"spaghetti<\/a>

spaghetti alla pizzaiola<\/p><\/div>
\nEven the name leaves no doubt about the origin of the recipe: the classic Neapolitan pizza is the marinara that is, garlic, olive oil, oregano and tomato, born long before the most famous margherita, then “pizzaiola” it means sauce like pizza makers do.
\nAnother advantage of this recipe is the speed of preparation, it takes 10 to 20 minutes.
\nIf it made a day earlier acquired taste.
\n

\"carne<\/a>

carne alla pizzaiola<\/p><\/div>
\nLet’s see what we need to prepare the pizzaiola sauce (marinara).<\/p>\n

Ingredients: <\/p>\n

1 liter of tomato puree
\n2-3 cloves of garlic
\nextra virgin olive oil 5 tablespoons
\nsalt q.s.
\noregano q.s.
\nparsley q.s.
\nRed hot chili q.s. or pepper q.s. <\/p>\n

Preparation: <\/p>\n

The sauce pizzaiola (marinara) it really prepare in few time. <\/p>\n

Just heat the oil in a pot, add the chopped garlic (also full if you do not like small pieces), when it is browned add the puree, the ‘oregano, salt, and cook for 15 minutes, at the end, add the parsley.
\n

\"sgombri<\/a>

sgombri alla pizzaiola<\/p><\/div><\/p>","protected":false},"excerpt":{"rendered":"

Pizzaiola sauce (marinara) is the apotheosis of the scents of the Mediterranean cuisine: tomato, oregano, extra virgin olive oil, garlic, in a wonderful blend of flavors and intense fragrance. With this sauce can cook the fish, especially the blue one as tuna, swordfish, anchovies… or cheeses such as provolone or smoked cheese, preferably after they are a few days in the refrigerator so as to be more compact and dry and making them cook no more than a few minutes in the sauce; or slices of meat, you can also prepare a great first course of pasta or use as pizza seasoning. spaghetti alla pizzaiola Even the name leaves no doubt about the origin of the recipe: the classic Neapolitan pizza is the marinara that is, garlic, olive oil, oregano and tomato, born long before the most famous margherita, then “pizzaiola” it means sauce like pizza makers do. Another advantage of this recipe is the speed of preparation, it takes 10 to 20 minutes. If it made a day earlier acquired taste. carne alla pizzaiola Let’s see what we need to prepare the pizzaiola sauce (marinara). Ingredients: 1 liter of tomato puree 2-3 cloves of garlic extra virgin olive oil 5 tablespoons salt q.s. oregano q.s. parsley q.s. Red hot chili q.s. or pepper q.s. Preparation: The sauce pizzaiola (marinara) it really prepare in few time. Just heat the oil in a pot, add the chopped garlic (also full if you do not like small pieces), when it is browned add the puree, the ‘oregano, salt, and cook for 15 minutes, at the end, add the parsley. sgombri alla pizzaiola<\/p>\n","protected":false},"author":7,"featured_media":6124,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[796],"tags":[847,801,846,873,833,834,793,910],"class_list":["post-6121","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-2","tag-fish","tag-pasta","tag-pesce","tag-pomodoro","tag-salse","tag-sauces","tag-spaghetti","tag-tomatoes"],"_links":{"self":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6121","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/comments?post=6121"}],"version-history":[{"count":0,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6121\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media\/6124"}],"wp:attachment":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media?parent=6121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/categories?post=6121"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/tags?post=6121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}