{"id":2356,"date":"2011-07-08T07:45:29","date_gmt":"2011-07-08T06:45:29","guid":{"rendered":"http:\/\/www.agriturismi.it\/blog\/?p=2356"},"modified":"2021-06-11T19:39:16","modified_gmt":"2021-06-11T18:39:16","slug":"merluzzo-alla-livornese","status":"publish","type":"post","link":"https:\/\/www.agriturismi.it\/blog\/2011\/07\/merluzzo-alla-livornese\/","title":{"rendered":"Merluzzo alla livornese"},"content":{"rendered":"

Ingredienti<\/strong>:
\n– 500 g di filetti di merluzzo
\n– 1 cipolla bianca
\n– 8 olive nere cotte al forno
\n– 500 g di pomodori rossi maturi
\n– 2 cucchiai di olio extravergine
\n– 2 spicchi d’aglio
\n– 250 ml di brodo vegetale
\n– sale e pepe
\n– foglie di basilico<\/p>\n

Preparazione<\/strong>:
\n– Lavare i filetti di merluzzo e tagliarli a tocchetti.
\n– Pulire la cipolla e tritarla finemente.
\n– Snocciolare le olive.
\n– Lavare i pomodori, spellarli, tagliarli a met\u00e0, rimuovere i semi e tagliare la polpa a cubetti.
\n– Mettere in una padella l’olio, la cipolla tritata e l’aglio spellato. Portare sul fuoco e far soffriggere a fiamma media fintanto che la cipolla non sar\u00e0 dorata. Unire quindi un paio di cucchiai di brodo vegetale, un pizzico di sale e cuocere per 5 minuti.
\n– Unire i filetti di merluzzo e rosolarli da entrambi i lati. Attenzione nel girarli perch\u00e9 sono piuttosto delicati e si rompono facilmente.
\n– Unire la dadolata di pomodori, le olive, un pizzico di sale, una grattugiata di pepe e cuocere a fiamma bassa, coperto, per 20 minuti. Muovere un po’ gli ingredienti di tanto in tanto con un cucchiaio di legno.
\n– A fine cottura raccogliere pesce e sughetto con una larga paletta, disporre in un piatto da portata, unire le foglie di basilico lavate e spezzettate, un filo d’olio a crudo e servire.<\/p>\n

Barbara Farinelli – www.lospicchiodaglio.it<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredienti: – 500 g di filetti di merluzzo – 1 cipolla bianca – 8 olive nere cotte al forno – 500 g di pomodori rossi maturi – 2 cucchiai di olio extravergine – 2 spicchi d’aglio – 250 ml di brodo vegetale – sale e pepe – foglie di basilico<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[745,744,747,746],"class_list":["post-2356","post","type-post","status-publish","format-standard","hentry","category-un-salto-in-cucina","tag-livornese","tag-merluzzo","tag-pesce","tag-secondi-piatti"],"yoast_head":"\nMerluzzo alla livornese – Agriturismi.it<\/title>\n<meta name=\"description\" content=\"Merluzzo alla livornese – Agriturismi.it\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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