{"id":6799,"date":"2016-06-30T06:07:34","date_gmt":"2016-06-30T04:07:34","guid":{"rendered":"http:\/\/www.albacio.it\/?p=6799"},"modified":"2016-06-30T06:07:34","modified_gmt":"2016-06-30T04:07:34","slug":"maccheroncini-al-ragu-anima-di-campofilone","status":"publish","type":"post","link":"https:\/\/www.albacio.it\/en\/maccheroncini-al-ragu-anima-di-campofilone\/","title":{"rendered":"Macaroni with meat sauce, soul of Campofilone"},"content":{"rendered":"<p>They are the pride of Campofilone, town in the province of Fermo, where they produce by hand from the &#8216;400. They are served traditionally with mixed meats and chicken giblets.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/www.albacio.it\/wp-content\/uploads\/2016\/06\/Campofilone-tramonto-640x295-300x138.jpg\" alt=\"Campofilone-tramonto-640x295\" width=\"300\" height=\"138\" class=\"aligncenter size-medium wp-image-6800\" srcset=\"https:\/\/www.albacio.it\/wp-content\/uploads\/2016\/06\/Campofilone-tramonto-640x295-300x138.jpg 300w, https:\/\/www.albacio.it\/wp-content\/uploads\/2016\/06\/Campofilone-tramonto-640x295.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><br \/>\ningredients<\/p>\n<p>macaroni campofilone igp 450 gr<br \/>\npeeled tomatoes 200g<br \/>\nonion 100 gr<br \/>\nchicken giblets 80 g<br \/>\nground veal 80 gr<br \/>\nground pork 80 gr<br \/>\ncarrot 50 gr<br \/>\nbeef marrow 2 pcs<br \/>\ncelery stalk 1 pc<br \/>\nnutmeg<br \/>\ncloves<br \/>\ngrated pecorino<br \/>\ndry white wine<br \/>\nextra virgin olive oil<br \/>\nsalt<\/p>\n<p>Preparation <img fetchpriority=\"high\" decoding=\"async\" src=\"http:\/\/www.albacio.it\/wp-content\/uploads\/2016\/06\/macch.campofil.-300x206.jpg\" alt=\"macch.campofil.\" width=\"300\" height=\"206\" class=\"alignright size-medium wp-image-6801\" srcset=\"https:\/\/www.albacio.it\/wp-content\/uploads\/2016\/06\/macch.campofil.-300x206.jpg 300w, https:\/\/www.albacio.it\/wp-content\/uploads\/2016\/06\/macch.campofil..jpg 488w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><br \/>\nFinely chop celery, carrot and onion and fry in 3-4 tablespoons of oil.<br \/>\nAdd marrow, minced meat and chopped chicken giblets. After 5&#8242; scent with a hint of nutmeg, 1 clove; drizzle with 1\/2 glass of wine.<br \/>\nAdd the chopped tomatoes, 2 ladles of water, a pinch of salt and cook on low fire for about an hour and 30 &#8216;, making sure that the sauce does not dry out too much.<br \/>\nCook the pasta in boiling salted water, drain and dress with the sauce. Serve with grated pecorino cheese to taste. <\/p>\n<p>To prepare the macaroni homemade knead 4 eggs, 400 g of flour and a pinch of salt. Roll out with a rolling pin into a thin sheet. Fold it back on itself and cut it into thin strands.<\/p>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>They are the pride of Campofilone, town in the province of Fermo, where they produce by hand from the &#8216;400. They are served traditionally with mixed meats and chicken giblets. ingredients macaroni campofilone igp 450 gr peeled tomatoes 200g onion 100 gr chicken giblets 80 g ground veal 80 gr ground pork 80 gr carrot 50 gr beef marrow 2 pcs celery stalk 1 pc nutmeg cloves grated pecorino dry white wine extra virgin olive oil salt Preparation Finely chop celery, carrot and onion and fry in 3-4 tablespoons of oil. Add marrow, minced meat and chopped chicken giblets. After 5&#8242; scent with a hint of nutmeg, 1 clove; drizzle with 1\/2 glass of wine. Add the chopped tomatoes, 2 ladles of water, a pinch of salt and cook on low fire for about an hour and 30 &#8216;, making sure that the sauce does not dry out too much. Cook the pasta in boiling salted water, drain and dress with the sauce. Serve with grated pecorino cheese to taste. To prepare the macaroni homemade knead 4 eggs, 400 g of flour and a pinch of salt. Roll out with a rolling pin into a thin sheet. Fold it back on itself and cut it into thin strands.<\/p>\n","protected":false},"author":7,"featured_media":6802,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[796],"tags":[],"class_list":["post-6799","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\/6799","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=6799"}],"version-history":[{"count":0,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6799\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media\/6802"}],"wp:attachment":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media?parent=6799"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/categories?post=6799"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/tags?post=6799"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}