{"id":2563,"date":"2011-08-16T14:07:41","date_gmt":"2011-08-16T13:07:41","guid":{"rendered":"http:\/\/www.agriturismi.it\/blog\/?p=2563"},"modified":"2014-08-07T12:07:34","modified_gmt":"2014-08-07T11:07:34","slug":"melanzane-olive-e-pinoli","status":"publish","type":"post","link":"https:\/\/www.agriturismi.it\/blog\/2011\/08\/melanzane-olive-e-pinoli\/","title":{"rendered":"Melanzane olive e pinoli"},"content":{"rendered":"

\"ricetta\"<\/a>Ingredienti<\/strong>:
\n-1 melanzana media
\n-1 cucchiaio di capperi sotto sale
\n-6 olive nere
\n-3-4 rametti di prezzemolo
\n-1 cipollotto
\n-2 cucchiai d\u2019olio extravergine
\n-peperoncino e sale q.b.
\n-250 ml di brodo vegetale
\n-1 cucchiaio di pinoli<\/p>\n


\nPreparazione<\/strong>:
\n\u2013 Lavare la melanzana, scartare l\u2019estremit\u00e0 con il picciolo e tagliarla a cubetti di un paio di centimetri di lato. Metterli in un colino, salare leggermente e mescolare. Lasciarle cos\u00ec riposare per una mezzoretta. Mescolare di tanto in tanto in modo che perdano il liquido di vegetazione.
\n\u2013 Sciacquare i capperi sotto acqua fresca corrente, metterli in una ciotola con acqua tiepida e lasciarli in ammollo per una decina di minuti a dissalare. Tamponarli quindi con carta da cucina per asciugarli.
\n\u2013 Snocciolare le olive e tagliarle in 4 parti nel senso della lunghezza.
\n\u2013 Lavare il prezzemolo, selezionarne le foglie e tritarle finemente con la mezzaluna su un tagliere.
\n\u2013 Pulire il cipollotto eliminando le radichette e lo strato esterno, quindi lavarlo ed affettarne la parte bianca (e i primi 2-3 centimetri di parte verde) nello spessore di 2-3 millimetri.
\n\u2013 Mettere in una padella l\u2019olio, i cipollotti, portarla sul fuoco e farli dorare a fiamma media assieme al peperoncino spezzettato. Unire le melanzane, alzare la fiamma, mescolare e lasciar cuocere per un paio di minuti a fiamma vivace. Unire mezzo mestolo di brodo vegetale, coprire e lasciar cuocere a fiamma media, coperto per 10 minuti.
\n\u2013 Trascorso il tempo indicato assaggiare per verificare la cottura, da prolungare se non fossero ancora tenere, e regolare di sale.
\n\u2013 Unire le olive, i capperi, un cucchiaio di prezzemolo tritato, i pinoli, mescolare e proseguire la cottura per 2-3 minuti per amalgamare bene gli ingredienti.
\n\u2013 Servire<\/p>\n

Barbara Farinelli \u2013 www.lospicchiodaglio.it<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredienti: -1 melanzana media -1 cucchiaio di capperi sotto sale -6 olive nere -3-4 rametti di prezzemolo -1 cipollotto -2 cucchiai d\u2019olio extravergine -peperoncino e sale q.b. -250 ml di brodo vegetale -1 cucchiaio di pinoli<\/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":[807,215,808],"class_list":["post-2563","post","type-post","status-publish","format-standard","hentry","category-un-salto-in-cucina","tag-contorno-mediterraneo","tag-melanzane","tag-pinoli"],"yoast_head":"\nMelanzane olive e pinoli – Agriturismi.it %<\/title>\n<meta name=\"description\" content=\"Melanzane olive e pinoli – 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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