{"id":6745,"date":"2016-05-30T07:36:55","date_gmt":"2016-05-30T05:36:55","guid":{"rendered":"http:\/\/www.albacio.it\/?p=6745"},"modified":"2016-05-30T07:36:55","modified_gmt":"2016-05-30T05:36:55","slug":"scaloppine-alla-pizzaiola","status":"publish","type":"post","link":"https:\/\/www.albacio.it\/en\/scaloppine-alla-pizzaiola\/","title":{"rendered":"Veal slices a la pizzaiola"},"content":{"rendered":"<p><\/p>\n<p>Ingredients<br \/>\n\u2022 300 gr. tomatoes \u2022 \u2022 1 clove garlic \u2022 \u2022 Oregano q.s. \u2022 \u2022 4 slices of veal \u2022 \u2022 Extra virgin olive oil q.s. \u2022 \u2022 Ground black pepper q.s. Salt q.s.\u2022 \u2022 \u2022<\/p>\n<p>Preparation<br \/>\nDrain the tomatoes and cut the flesh into small pieces. Meanwhile peel the garlic and chop finely.<br \/>\nIn a frying pan heat the olive oil with the garlic. Arrange the meat slices and fry first one side, then the other. Turn off the heat.<br \/>\nIn another pan, saute over high heat the tomato cubes for about five minutes, add the meat and sprinkle with oregano. Finally, add a pinch of pepper and salt.<br \/>\nContinue cooking for about 5 minutes over very low heat and served on a large plate, the scallops reclined on the sauce.<\/p>\n<p>Variants<br \/>\nIn some variations they add black olives, capers and a few slices of mozzarella over the slices, for an even stronger flavor.<\/p>","protected":false},"excerpt":{"rendered":"<p>Ingredients \u2022 300 gr. tomatoes \u2022 \u2022 1 clove garlic \u2022 \u2022 Oregano q.s. \u2022 \u2022 4 slices of veal \u2022 \u2022 Extra virgin olive oil q.s. \u2022 \u2022 Ground black pepper q.s. Salt q.s.\u2022 \u2022 \u2022 Preparation Drain the tomatoes and cut the flesh into small pieces. Meanwhile peel the garlic and chop finely. In a frying pan heat the olive oil with the garlic. Arrange the meat slices and fry first one side, then the other. Turn off the heat. In another pan, saute over high heat the tomato cubes for about five minutes, add the meat and sprinkle with oregano. Finally, add a pinch of pepper and salt. Continue cooking for about 5 minutes over very low heat and served on a large plate, the scallops reclined on the sauce. Variants In some variations they add black olives, capers and a few slices of mozzarella over the slices, for an even stronger flavor.<\/p>\n","protected":false},"author":7,"featured_media":6746,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[796],"tags":[],"class_list":["post-6745","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-2"],"_links":{"self":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6745","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=6745"}],"version-history":[{"count":0,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6745\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media\/6746"}],"wp:attachment":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media?parent=6745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/categories?post=6745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/tags?post=6745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}