{"id":4428,"date":"2012-04-27T18:01:06","date_gmt":"2012-04-27T17:01:06","guid":{"rendered":"http:\/\/www.agriturismi.it\/blog\/?p=4428"},"modified":"2021-06-16T13:35:55","modified_gmt":"2021-06-16T12:35:55","slug":"pasta-al-sugo-di-zucca-e-olive","status":"publish","type":"post","link":"https:\/\/www.agriturismi.it\/blog\/2012\/04\/pasta-al-sugo-di-zucca-e-olive\/","title":{"rendered":"Pasta al sugo di zucca e olive"},"content":{"rendered":"

Ingredienti<\/strong><\/p>\n

– 150 g di polpa di zucca
\n– 1 scalogno e rosmarino
\n– 4-5 olive nere
\n– 1 cucchiaio d’olio d’oliva
\n– poco brodo vegetale
\n– 50 g di pancetta affumicata
\n– 100 ml di vino bianco secco
\n– pepe nero e sale
\n– 150 g di passata di pomodoro
\n– 160 g di pasta
\n<\/p>\n

Preparazione<\/strong><\/p>\n

– Lavare la zucca sotto acqua fresca corrente e tagliarla a met\u00e0. Eliminare i semi e i filamenti aiutandosi con un cucchiaio. Tagliarla a pezzetti e sbucciarla. Dai pezzetti ricavati ottenere dei cubettini piuttosto piccoli, meno di un centimetro di lato.
\n– Spellare lo scalogno e tritarlo finemente.
\n– Lavare il rosmarino, selezionarne le foglie e tritarle finemente con la mezzaluna su un tagliere.
\n– Snocciolare le olive e tagliarle a met\u00e0 per il senso della lunghezza.
\n– Mettere in un padellino antiaderente l’olio, lo scalogno tritato e farlo dolcemente dorare per 3-4 minuti aggiungendo un paio di cucchiai di brodo.
\n– Unire la pancetta e farle prendere colore su fiamma vivace quindi bagnare con il vino, unire un pizzico di rosmarino tritato, una grattugiata di pepe e far evaporare il vino.
\n– Unire la zucca e cuocere per 5 minuti mescolando spesso con un cucchiaio di legno.
\n– Unire la passata di pomodoro e cuocere per 20 minuti a fiamma media, coperto, mescolando di tanto in tanto. Se il sugo tende ad asciugare troppo aggiungere qualche cucchiaio di brodo vegetale. Se invece \u00e8 troppo morbido scoperchiare durante la cottura. Regolare di sale a fine cottura e aggiungere le olive.
\n– Lessare la pasta in abbondante acqua salata e, poco prima di scolarla, aggiungere un cucchiaio di acqua di cottura nella padella con il sugo amalgamando accuratamente.
\n– Accendere il fuoco sotto la padella del condimento e saltarvi la pasta scolata per qualche minuto, girando di frequente.
\n– Servire immediatamente.<\/p>\n

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

Ingredienti – 150 g di polpa di zucca – 1 scalogno e rosmarino – 4-5 olive nere – 1 cucchiaio d’olio d’oliva – poco brodo vegetale – 50 g di pancetta affumicata – 100 ml di vino bianco secco – pepe nero e sale – 150 g di passata di pomodoro – 160 g di […]<\/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":[27,1506],"class_list":["post-4428","post","type-post","status-publish","format-standard","hentry","category-un-salto-in-cucina","tag-ricette-facili-e-veloci","tag-ricette-primi-piatti-pasta-al-sugo-di-zucca-e-olive"],"yoast_head":"\nPasta al sugo di zucca e olive – Agriturismi.it %<\/title>\n<meta name=\"description\" content=\"Pasta al sugo di zucca e olive – 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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