{"id":104,"date":"2011-08-21T16:52:57","date_gmt":"2011-08-21T16:52:57","guid":{"rendered":"http:\/\/venosa.org\/wordpress\/?p=104"},"modified":"2024-04-26T10:14:21","modified_gmt":"2024-04-26T09:14:21","slug":"ricetta-fave-marsicate","status":"publish","type":"post","link":"https:\/\/venosa.org\/wordpress\/ricetta-fave-marsicate\/","title":{"rendered":"Ricetta – Fave Marsicate"},"content":{"rendered":"\t\t
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L f'v aggrapplt c\u00f9 pumdor - Fave marsicate<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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SAPORI NOSTRANI DEI TEMPI PASSATI<\/span><\/p>

Ingredienti x 6 persone<\/span>
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  • F’v secct c la scorz –\u00a0Fave secche con la buccia senza nasello gr. 600<\/li>
  • Ugli d’auleiv – Olio di oliva gr. 50<\/li>
  • Pmduridd ross – Pomodorini ciliegia gr. 200<\/li>
  • Acce – Sedano gr. 100<\/li>
  • S’l gruss – Sale grosso gr. 20<\/li>
  • Duie specch d’agli – Aglio – spicchi n. 2<\/li><\/ul>

    Procedimento<\/span>
    Tenere le fave in acqua tiepida e poco sale in ammollo per un’intera nottata. Sciacquarle e portarle sul fuoco in una pentola a bordi alti. Coprirle con abbondante acqua, aggiungendo il sedano tritato, il sale, i pomodorini appena schiacciati e l’aglio. Portare ad ebollizione e cuocere a fiamma bassa. A cottura avvenuta, servirle con pane abbrustolito e un filo di olio di oliva crudo.<\/p>

    Cenni storici
    <\/span>\u00c8 una zuppa della tipologia delle frumentade, ma ad esse sicuramente precedente nella zona, per le sue caratteristiche di acclimatazione e di coltivazione, da tempi pi\u00f9 antichi rispetto al frumento. Tra le possibili varianti di questo classico dell’alimentazione povera, si propone una versione in bianco, cio\u00e8 fave cotte senza la buccia.<\/span><\/p>

    Autore: Antonio Guarino<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    L f’v aggrapplt c\u00f9 pumdor – Fave marsicate SAPORI NOSTRANI DEI TEMPI PASSATI Ingredienti x 6 persone F’v secct c la scorz –\u00a0Fave secche con la buccia senza nasello gr. 600 Ugli d’auleiv – Olio di oliva gr. 50 Pmduridd ross – Pomodorini ciliegia gr. 200 Acce – Sedano gr. 100 S’l gruss – Sale […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","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":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"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":""},"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":[8],"tags":[],"class_list":["post-104","post","type-post","status-publish","format-standard","hentry","category-ricette"],"_links":{"self":[{"href":"https:\/\/venosa.org\/wordpress\/wp-json\/wp\/v2\/posts\/104","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/venosa.org\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/venosa.org\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/venosa.org\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/venosa.org\/wordpress\/wp-json\/wp\/v2\/comments?post=104"}],"version-history":[{"count":4,"href":"https:\/\/venosa.org\/wordpress\/wp-json\/wp\/v2\/posts\/104\/revisions"}],"predecessor-version":[{"id":3399,"href":"https:\/\/venosa.org\/wordpress\/wp-json\/wp\/v2\/posts\/104\/revisions\/3399"}],"wp:attachment":[{"href":"https:\/\/venosa.org\/wordpress\/wp-json\/wp\/v2\/media?parent=104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/venosa.org\/wordpress\/wp-json\/wp\/v2\/categories?post=104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/venosa.org\/wordpress\/wp-json\/wp\/v2\/tags?post=104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}