{"id":6767,"date":"2016-06-23T05:01:39","date_gmt":"2016-06-23T03:01:39","guid":{"rendered":"http:\/\/www.albacio.it\/?p=6767"},"modified":"2016-06-23T05:01:39","modified_gmt":"2016-06-23T03:01:39","slug":"coniglio-alla-ligure","status":"publish","type":"post","link":"https:\/\/www.albacio.it\/en\/coniglio-alla-ligure\/","title":{"rendered":"Rabbit a la Ligure"},"content":{"rendered":"<p>ingredients<\/p>\n<p>1.5 kg rabbit<br \/>\n1 onion<br \/>\n1 clove garlic<br \/>\nsage, bay leaf and rosemary<br \/>\n80 grams of black olives taggiasche<br \/>\n2 tablespoons pine nuts<br \/>\n200 ml of white wine<br \/>\nextra virgin olive oil<br \/>\nsalt<\/p>\n<p>Method<\/p>\n<p>Cut the rabbit and reduce it to pieces. Place them in a pan without any seasoning and cook until the meat does not eject the liquid. Throw it away and at this point to proceed with the recipe. Pour into the pan the extra virgin olive oil, chopped onion along with the chopped herbs and pine nuts. Cook everything well by frying the rabbit thoroughly. Season with salt and add the wine, let completely evaporated. Now cover with lid and cook for 50-60 minutes over low heat turning the meat occasionally and combining a little broth if necessary. After 30 minutes of cooking add some olives. Cook and serve hot.<\/p>","protected":false},"excerpt":{"rendered":"<p>ingredients 1.5 kg rabbit 1 onion 1 clove garlic sage, bay leaf and rosemary 80 grams of black olives taggiasche 2 tablespoons pine nuts 200 ml of white wine extra virgin olive oil salt Method Cut the rabbit and reduce it to pieces. Place them in a pan without any seasoning and cook until the meat does not eject the liquid. Throw it away and at this point to proceed with the recipe. Pour into the pan the extra virgin olive oil, chopped onion along with the chopped herbs and pine nuts. Cook everything well by frying the rabbit thoroughly. Season with salt and add the wine, let completely evaporated. Now cover with lid and cook for 50-60 minutes over low heat turning the meat occasionally and combining a little broth if necessary. After 30 minutes of cooking add some olives. Cook and serve hot.<\/p>\n","protected":false},"author":7,"featured_media":6762,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[796],"tags":[],"class_list":["post-6767","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\/6767","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=6767"}],"version-history":[{"count":0,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6767\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media\/6762"}],"wp:attachment":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media?parent=6767"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/categories?post=6767"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/tags?post=6767"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}