{"id":6820,"date":"2016-07-08T07:19:37","date_gmt":"2016-07-08T05:19:37","guid":{"rendered":"http:\/\/www.albacio.it\/?p=6820"},"modified":"2016-07-08T07:19:37","modified_gmt":"2016-07-08T05:19:37","slug":"luccio-in-salsa","status":"publish","type":"post","link":"https:\/\/www.albacio.it\/en\/luccio-in-salsa\/","title":{"rendered":"Pike in sauce"},"content":{"rendered":"

ingredients \"download<\/p>\n

– pike
\n– carrot
\n– celery
\n– garlic
\n– onion
\n– laurel
\n– salt
\n– Vinegar – half a cup
\n– capers
\n– peppers in vinegar
\n– parsley
\n-anchovies in oil<\/p>\n

Preparation<\/p>\n

Clean the pike and boil it in water with a carrot, celery, garlic, onion, bay leaf, salt and half cup of vinegar.
\nMeanwhile prepare a chopped very fine with capers, a little of peppers in vinegar, parsley, garlic and, if desired, onion.
\nIn a saucepan heat abundant oil in which it will be dissolved a few anchovy fillet. When the oil is hot and the anchovies dissolved, add the chopped peppers with others herbs, a pinch of salt and a dash of vinegar.
\nThe pike is unfleshed, chopped and left to marinate in the sauce for at least twelve hours, preferably a whole day.
\nPike in sauce is perfect with polenta.
\n<\/p>","protected":false},"excerpt":{"rendered":"

ingredients – pike – carrot – celery – garlic – onion – laurel – salt – Vinegar – half a cup – capers – peppers in vinegar – parsley -anchovies in oil Preparation Clean the pike and boil it in water with a carrot, celery, garlic, onion, bay leaf, salt and half cup of vinegar. Meanwhile prepare a chopped very fine with capers, a little of peppers in vinegar, parsley, garlic and, if desired, onion. In a saucepan heat abundant oil in which it will be dissolved a few anchovy fillet. When the oil is hot and the anchovies dissolved, add the chopped peppers with others herbs, a pinch of salt and a dash of vinegar. The pike is unfleshed, chopped and left to marinate in the sauce for at least twelve hours, preferably a whole day. Pike in sauce is perfect with polenta.<\/p>\n","protected":false},"author":7,"featured_media":6822,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[796],"tags":[],"class_list":["post-6820","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\/6820","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=6820"}],"version-history":[{"count":0,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6820\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media\/6822"}],"wp:attachment":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media?parent=6820"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/categories?post=6820"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/tags?post=6820"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}