{"id":1580,"date":"2016-12-31T09:24:43","date_gmt":"2016-12-31T09:24:43","guid":{"rendered":"http:\/\/www.foodismo.it\/?p=1580"},"modified":"2024-11-13T22:01:39","modified_gmt":"2024-11-13T21:01:39","slug":"orecchiette-and-macaroni-cicerchia-chickpeas-mussels","status":"publish","type":"post","link":"https:\/\/nuovo.foodismo.it\/en\/food\/ivan-tronci\/orecchiette-and-macaroni-cicerchia-chickpeas-mussels\/","title":{"rendered":"Orecchiette and macaroni, Cicerchia chickpeas, mussels"},"content":{"rendered":"

This is a full-bodied, substantial dish. Rich.
\nIt recalls tradition, the link with our land,\u00a0Salento<\/a>, it recalls the flavour of the Adriatic sea, the real taste of the sea of\u00a0Otranto<\/a>.
\nA dish that is characterized by its simple, distinctive taste.
\nA versatile recipe that can fit into different types of menus: total veg, land and meat menus, sea menus.<\/p>\n

<\/i>Ingredients<\/h2>\n

Chickpeas
\nDate mussels
\nCelery
\nCarrot
\nOnion
\nFennel
\nSpicy pepper
\nLaurel
\nCommuter tomato
\nWhite wine
\nChopped parsley
\nLemon peel
\nVinegar flowers
\nLemon blemishes
\nThere are several steps to follow for the preparation.<\/p>\n

<\/i>Preparation of chickpeas<\/h2>\n

Take the precious chickpeas of Cicerchia left to soak for 24 hours.
\nPut them in a casserole with celery, carrot, onion, winter tomatoes, fennel, bay leaves and spicy pepper.
\nBring the\u00a0ensemble<\/em>\u00a0of flavours into cooking.<\/p>\n

<\/i>Preparazione delle cozze datterine<\/h2>\n

After cleaning the mussels, we will open them in a hot, boiling pan.
\nIn another pan we will put a little EVO oil, a clove of garlic, a bay leaf and mussels. After incorporating them, we will waste them with white wine.
\nWe will allow the alcohol to evaporate and add the fresh tomato in winter.<\/p>\n

Meanwhile, cook the orecchiette and macaroni in boiling salted water.<\/p>\n

<\/i>Special advice<\/h2>\n

We recommend cooking the pasta halfway through cooking in boiling salted water and for the rest of the time, in the cooking water of the mussels.
\nWhile the cooking is going to be finished, let\u2019s mix the pasta with a sprinkling of Roman pecorino cheese, evo oil and chopped parsley and lemon zest.<\/p>\n

All you need to do is implant and taste.<\/p>\n","protected":false},"excerpt":{"rendered":"

This is a full-bodied, substantial dish. Rich. It recalls tradition, the link with our land,\u00a0Salento, it recalls the flavour of the Adriatic sea, the real taste of the sea of\u00a0Otranto. A dish that is characterized by its simple, distinctive taste. A versatile recipe that can fit into different types of menus: total veg, land and […]<\/p>\n","protected":false},"author":4,"featured_media":5537,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[6],"tags":[],"class_list":["post-1580","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ivan-tronci"],"_links":{"self":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/1580","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/comments?post=1580"}],"version-history":[{"count":1,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/1580\/revisions"}],"predecessor-version":[{"id":5539,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/1580\/revisions\/5539"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/media\/5537"}],"wp:attachment":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/media?parent=1580"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/categories?post=1580"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/tags?post=1580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}