{"id":3799,"date":"2019-03-26T15:55:20","date_gmt":"2019-03-26T14:55:20","guid":{"rendered":"https:\/\/www.gout.ch\/?p=3799"},"modified":"2019-03-27T09:25:34","modified_gmt":"2019-03-27T08:25:34","slug":"tajine-di-vitello-alle-pere","status":"publish","type":"post","link":"https:\/\/www.gout.ch\/it\/tajine-di-vitello-alle-pere\/","title":{"rendered":"Tajine di vitello alle pere"},"content":{"rendered":"<ul>\n<li>Sbucciare la cipolla e lo zenzero. Tagliare la cipolla a cubetti e lo zenzero in bastoncini sottili. Salare la carne e farla rosolare a fuoco vivo in une pentola di ghisa con un po&#8217; d&#8217;olio.<\/li>\n<li>Aggiungere la cipolla e lo zenzero. Lasciar cuocere per cinque minuti, po coprire d&#8217;acqua. Portare a ebollizione. Abbassare il fuoco. Lasciar bollire con il coperchio a fuoco lento per 45 minuti.<\/li>\n<li>Mentre la carne cuoce preparare le pere. Scaldare il vino dolce, il miele e lo zafferano in una casseruola.<\/li>\n<li>Sbucciare le pere. Tagliarle a fettine sottili e spruzzarle di succo di limone per evitare che diventino scure. Immergere le fettine nel liquido contenuto nella casseruola e cuocere a fuoco lento per 10 minuti. Spegnere il fuoco.<\/li>\n<li>Dieci minuti prima della fine della cottura della carne, aggiungere il succo di cottura delle pere e il vin cotto di \u00ab Poire \u00e0 Botzi \u00bb. Lasciar restringere sul fuoco, assaggiare e regolare il condimento.<\/li>\n<li>Servire il tajine con le fettine di pere, gherigli di noci, couscous o riso bianco.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Sbucciare la cipolla e lo zenzero. Tagliare la cipolla a cubetti e lo zenzero in bastoncini sottili. [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":3762,"comment_status":"open","ping_status":"open","sticky":false,"template":"template-single-recettes.php","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15],"tags":[],"class_list":["post-3799","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tajine di vitello alle pere - La Settimana del Gusto<\/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.gout.ch\/it\/tajine-di-vitello-alle-pere\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tajine di vitello alle pere - La Settimana del Gusto\" \/>\n<meta property=\"og:description\" content=\"Sbucciare la cipolla e lo zenzero. Tagliare la cipolla a cubetti e lo zenzero in bastoncini sottili. 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