![\"sgombri](\"http:\/\/www.albacio.it\/wp-content\/uploads\/2016\/01\/sgombro1.jpg\")
<\/a>sgombri affumicati – smoked mackerel<\/p><\/div>
\nIn a pan with boiling water add the pasta, add salt and cook until al dente.
\nMeanwhile, cut the zucchini lengthwise into 4 pieces, cut the row of central seeds and cut diagonally into pieces of 1 cm: zucchini, It will have the same shape of the pasta.
\nSlice the onion and fry together the zucchini in a preheated pan with 2 tablespoons oil and saute for 5 minutes, then add the smoked mackerel,chopped, and chopped rosemary, let flavor.
\nApart beat eggs with milk and Parmesan, salt and pepper.
\nDrain the pasta keeping aside 1 ladle of cooking water and add the pasta to the pan with the sauce of mackerel, add a little of water and mix well with the sauce, then remove from heat and pour the egg mixture, stirring fast: it will form a smooth, creamy sauce.
\nPour into serving dish, grate a little of parmesan cheese, sprinkle with black pepper and a squeeze of lemon if like.<\/p>","protected":false},"excerpt":{"rendered":"
Serves 4 persons: gr: 320 penne, gr: 130 smoked mackerel, 1 zucchini, 1 onion, leaves from 1 sprig of rosemary, 2 fresh eggs, 100 ml of milk, 40g grated parmesan cheese, 1 lemon, olive oil, salt and pepper q.s. sgombri affumicati – smoked mackerel In a pan with boiling water add the pasta, add salt and cook until al dente. Meanwhile, cut the zucchini lengthwise into 4 pieces, cut the row of central seeds and cut diagonally into pieces of 1 cm: zucchini, It will have the same shape of the pasta. Slice the onion and fry together the zucchini in a preheated pan with 2 tablespoons oil and saute for 5 minutes, then add the smoked mackerel,chopped, and chopped rosemary, let flavor. Apart beat eggs with milk and Parmesan, salt and pepper. Drain the pasta keeping aside 1 ladle of cooking water and add the pasta to the pan with the sauce of mackerel, add a little of water and mix well with the sauce, then remove from heat and pour the egg mixture, stirring fast: it will form a smooth, creamy sauce. Pour into serving dish, grate a little of parmesan cheese, sprinkle with black pepper and a squeeze of lemon if like.<\/p>\n","protected":false},"author":7,"featured_media":6201,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[796],"tags":[847,941,801,846,940],"class_list":["post-6199","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-2","tag-fish","tag-mackerel","tag-pasta","tag-pesce","tag-sgombro"],"_links":{"self":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6199","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=6199"}],"version-history":[{"count":0,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6199\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media\/6201"}],"wp:attachment":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media?parent=6199"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/categories?post=6199"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/tags?post=6199"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}