{"id":206,"date":"2003-04-25T06:12:26","date_gmt":"2003-04-25T04:12:26","guid":{"rendered":"\/\/?p="},"modified":"2005-06-07T01:09:02","modified_gmt":"2005-06-06T23:09:02","slug":"penne-allubriaca","status":"publish","type":"post","link":"https:\/\/www.fullo.net\/blog\/2003\/04\/25\/penne-allubriaca\/","title":{"rendered":"penne all&#8217;ubriaca"},"content":{"rendered":"<p><b>ingredienti<\/b><\/p>\n<blockquote><p>&#8211; Penne, pennette o ziti (rigati \u00e8 meglio)<br \/>\n&#8211; Vino rosso (fermo, ex. Chianti o Barolo)<br \/>\n&#8211; Salciccia fresca<br \/>\n&#8211; Speck<br \/>\n&#8211; Pancetta<br \/>\n&#8211; Panna<\/p><\/blockquote>\n<p>\n<b>preparazione<\/b><\/p>\n<blockquote><p>Far bollire il vino in una pentola (se il vino non basta si pu\u00f2 diluire con acqua, usando come proporzione 1\/5 acqua e 4\/5 vino), quando bolle calare la pasta. NON SALARE!!!!<br \/>\nIntanto, a parte in una padella larga, fare un soffritto leggero, buttarci dentro la salciccia farla rosolare qualche minuto ed aggiungere speck e pancetta (come quantit\u00e0 andata ad occhio in base alla pasta calata), siccome durante la cottura perdono grassi usate poco olio. Quando la salciccia \u00e8 quasi cotta aggiungere mezzo bicchiere di vino e farlo evaporare. Salare abbondantemente il tutto. <br \/>\nAppena la pasta \u00e8 cotta, scolarla e buttarla nella padella col condimento, aggiungere la panna da cucina (1 confezione ogni 2 persone) e saltare il tutto su fiamma bassa per meno di 1 minuto.<br \/>\nServire nei piatti e pasteggiare con altro vino rosso (Nero d&#8217;Avola e Cir\u00f2 sono ottimi)<\/p><\/blockquote>\n<p>\nBuona cena e buona sbronza! :D<\/p>\n<p>ciauz<\/p>\n","protected":false},"excerpt":{"rendered":"<p>ingredienti &#8211; Penne, pennette o ziti (rigati \u00e8 meglio) &#8211; Vino rosso (fermo, ex. Chianti o Barolo) &#8211; Salciccia fresca &#8211; Speck &#8211; Pancetta &#8211; Panna preparazione Far bollire il vino in una pentola (se il vino non basta si pu\u00f2 diluire con acqua, usando come proporzione 1\/5 acqua e 4\/5 vino), quando bolle calare [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1],"tags":[78,79,80],"class_list":["post-206","post","type-post","status-publish","format-standard","hentry","category-di-tutto-un-po","tag-pasta","tag-ricette","tag-vino"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>penne all&#039;ubriaca - Fullo<\/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:\/\/www.fullo.net\/blog\/2003\/04\/25\/penne-allubriaca\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"penne all&#039;ubriaca - Fullo\" \/>\n<meta property=\"og:description\" content=\"ingredienti &#8211; Penne, pennette o ziti (rigati \u00e8 meglio) &#8211; Vino rosso (fermo, ex. 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Un piatto\u2026","rel":"","context":"In &quot;lifehack&quot;","block_context":{"text":"lifehack","link":"https:\/\/www.fullo.net\/blog\/category\/di-tutto-un-po\/lifehack\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":807,"url":"https:\/\/www.fullo.net\/blog\/2004\/04\/18\/che-cucino-oggi\/","url_meta":{"origin":206,"position":1},"title":"che cucino oggi?","author":"Francesco Fullone","date":"18\/04\/2004","format":false,"excerpt":"penso che far\u00f2 un giro su cookyland, per ora gli ingredienti sono: fave spinaci pelati pasta olive patate acciughe chiss\u00e0 che ne esce fuori\u2026 ciauz aggiornamento delle 15.38: dopo aver recuperato della coppa ed qualche zucchina ecco cosa abbiamo inventato: abbiamo fatto bollire le fave, e contemporaneamente dentro un pentolino\u2026","rel":"","context":"In &quot;di tutto un po'&quot;","block_context":{"text":"di tutto un po'","link":"https:\/\/www.fullo.net\/blog\/category\/di-tutto-un-po\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1180,"url":"https:\/\/www.fullo.net\/blog\/2004\/12\/29\/i-cudduddrieddri\/","url_meta":{"origin":206,"position":2},"title":"I Cudduddrieddri","author":"Francesco Fullone","date":"29\/12\/2004","format":false,"excerpt":"Siccome li abbiamo fatti in casa da poco mi pare giusto condivedere l'evento con tutti. Dicesi CUDDRURIADDRI piccola CUDDRURA. Di forma circolare, col buco al centro, a base di farina, acqua, lievito e patate fritta in abbondande olio d'oliva! Quindi non sono altro che delle ciambelline fritte! La ricetta: I\u2026","rel":"","context":"In &quot;di tutto un po'&quot;","block_context":{"text":"di tutto un po'","link":"https:\/\/www.fullo.net\/blog\/category\/di-tutto-un-po\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2253,"url":"https:\/\/www.fullo.net\/blog\/2007\/04\/30\/river-trekking-nelle-gole-dell-alcantara\/","url_meta":{"origin":206,"position":3},"title":"River Trekking nelle gole dell&#8217;Alcantara","author":"Francesco Fullone","date":"30\/04\/2007","format":false,"excerpt":"Dopo l'esperienza Rafting a Suviana, Diana ed io ci siamo dati quest'anno al River Trekking nelle gole dell'Alcantara in Sicilia. Pascal, la nostra guida\/istruttore\/eroe del giorno, ci ha fatto fare di tutto, nonostante alcuni timori del sottoscritto nella pi\u00f9 completa sicurezza e facendoci divertire. L'esperienza \u00e8 stata veramente entusiasmante, risalita\u2026","rel":"","context":"In &quot;di tutto un po'&quot;","block_context":{"text":"di tutto un po'","link":"https:\/\/www.fullo.net\/blog\/category\/di-tutto-un-po\/"},"img":{"alt_text":"Lo spremiagrumi centenario","src":"https:\/\/i0.wp.com\/farm1.static.flickr.com\/185\/478114858_371564f4b0_m.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2248,"url":"https:\/\/www.fullo.net\/blog\/2007\/04\/14\/blogdinner-romagna-logistica-e-menu\/","url_meta":{"origin":206,"position":4},"title":"BlogDinner roMagna, logistica e men\u00f9","author":"Francesco Fullone","date":"14\/04\/2007","format":false,"excerpt":"Ho prenotato il 20 Aprile (per 20 persone) da Carloni! 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