{"id":2569,"date":"2020-05-08T13:34:47","date_gmt":"2020-05-08T11:34:47","guid":{"rendered":"https:\/\/gc.dotflorence.com\/terzo-e-ultimo-post-2\/"},"modified":"2025-10-03T11:43:38","modified_gmt":"2025-10-03T09:43:38","slug":"terzo-e-ultimo-post-2","status":"publish","type":"post","link":"https:\/\/gigliocooking.com\/it\/terzo-e-ultimo-post-2\/","title":{"rendered":"TERZO E ULTIMO POST&#8230;.."},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2026sull\u2019aglione fresco e acerbo, almeno per quest\u2019anno\u2026. Anche\nperch\u00e9 tra pochi giorni sbocceranno i fiori e l\u2019aglione sar\u00e0 maturo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le ricette di oggi:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/1-3-768x1024-2.jpg\" alt=\"\" data-id=\"3667\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2020\/05\/1-3.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3667\" class=\"wp-image-3667\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/2-4-768x1024-3.jpg\" alt=\"\" data-id=\"3668\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2020\/05\/2-4.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3668\" class=\"wp-image-3668\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/3-5-768x1024-2.jpg\" alt=\"\" data-id=\"3671\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2020\/05\/3-5.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3671\" class=\"wp-image-3671\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/4-4-768x1024-2.jpg\" alt=\"\" data-id=\"3672\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2020\/05\/4-4.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3672\" class=\"wp-image-3672\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>ARISTA AVVOLTA NELLE FOGLIE DI AGLIONE<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">come vedete nelle foto, ho condito la mia arista di maiale con sale e pepe. Ho aggiunto un po\u2019 di semi di finocchio dell\u2019azienda Sapori della Toscana. Ho avvolto nelle foglie di aglione fresco e legato. Ho messo in formo moderato, 150\u00b0 per circa 50 minuti. Il vantaggio di questa cottura \u00e8 che la carne conserva i suoi succhi, oltre a insaporirsi con gli aromi scelti. Un altro beneficio \u00e8 che la cottura avviene senza grassi. Trascorso il tempo della cottura in foglia &#8211; durante la quale le foglie rilasciato un profumo delicato &#8211; la carne viene rimessa in forno a temperatura alta &#8211; 200-220\u00b0c &#8211; per ottenere un bel colore dorato. Una volta affettata si serve con un filo di olio extra vergine di oliva.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/pici-allaglione-di-raimonda-768x1024-2.jpg\" alt=\"\" class=\"wp-image-3673\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>PICI ALL\u2019AGLIONE TRADIZIONALI,<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2026\u2026\u2026\u2026..con l\u2019unica variante che l\u2019aglione \u00e8 fresco .<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Questo piatto l\u00echa fatto la mia amica Raimonda. Ha rosolato\ndue grossi spiocchi di aglione finemente affettati e un peperoncino&nbsp; in buon olio extra vergine , ha aggiunto il\npomodoro &#8211; Raimonda ha il suo, pomodori coltivati nell\u2019orto e messi nei\nbarattoli, rossi, succulenti e saporiti &#8211;&nbsp;\ne sale.&nbsp; Ci ha saltato i Pici,\nanche quelli fatti da lei, manco a dirlo\u2026.&nbsp;\nWhat else?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>UN ALTRO MODO DI METTERE I GERMOGLI SOTT\u2019OLIO\u2026.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/1-4-1024x768-3.jpg\" alt=\"\" class=\"wp-image-3674\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2026..dell\u2019estroso Pellegrino, i germogli con il bocciolo ma\nsenza la guaina. Come vedete in foto.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">E poi, chi pi\u00f9 ne ha pi\u00f9 ne metta: freschi dall\u2019orto: baccelli, piselli e aglione fresco in una \u201cpadellata\u201d da leccarsi i baffi.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vi ho fatto venire voglia?&nbsp;\nChiamate Giuseppino Genca. Avrete la primavera in bocca. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u2026sull\u2019aglione fresco e acerbo, almeno per quest\u2019anno\u2026. Anche perch\u00e9 tra pochi giorni sbocceranno i fiori e l\u2019aglione sar\u00e0 maturo. Le ricette di oggi: ARISTA AVVOLTA NELLE FOGLIE DI AGLIONE come vedete nelle foto, ho condito la mia arista di maiale con sale e pepe. Ho aggiunto un po\u2019 di semi di finocchio dell\u2019azienda Sapori della&#8230;<\/p>\n","protected":false},"author":1,"featured_media":2551,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[52],"tags":[],"class_list":["post-2569","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-e-storie"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.8 (Yoast SEO v28.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>TERZO E ULTIMO POST..... - Gigliocooking<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gigliocooking.com\/it\/terzo-e-ultimo-post-2\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"TERZO E ULTIMO POST.....\" \/>\n<meta property=\"og:description\" content=\"\u2026sull\u2019aglione fresco e acerbo, almeno per quest\u2019anno\u2026. 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