{"id":4460,"date":"2012-05-04T11:38:13","date_gmt":"2012-05-04T10:38:13","guid":{"rendered":"http:\/\/www.agriturismi.it\/blog\/?p=4460"},"modified":"2012-05-04T11:44:39","modified_gmt":"2012-05-04T10:44:39","slug":"frittata-pancetta-e-asparagi","status":"publish","type":"post","link":"https:\/\/www.agriturismi.it\/blog\/2012\/05\/frittata-pancetta-e-asparagi\/","title":{"rendered":"Frittata pancetta e asparagi"},"content":{"rendered":"

\"Frittata<\/a>Ingredienti<\/strong><\/p>\n

\u2013 100 g di pancetta magra
\n\u2013 400 g di asparagi
\n\u2013 200 ml di brodo vegetale
\n\u2013 1 cucchiaio d\u2019olio extravergine di oliva
\n\u2013 2 spicchi d\u2019aglio
\n\u2013 pepe
\n\u2013 4 uova
\n\u2013 20 g di Parmigiano Reggiano
\n\u2013 sale
\n<\/p>\n

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

\u2013 Togliere dalla pancetta il grasso in eccesso.
\n\u2013 Lavare accuratamente gli asparagi sotto acqua corrente, rimuovere la parte bianca del gambo, raschiarli con un coltello non troppo affilato facendo molta attenzione a non toccare le punte, fragili e delicate.
\n\u2013 Tagliare i primi 2-3 cm di punta ed affettare il gambo a tondini di mezzo centimetro di spessore.
\n\u2013 Scaldare il brodo.
\n\u2013 Mettere in una padella l\u2019olio, l\u2019aglio e farlo ben dorare su fiamma vivace.
\n\u2013 Unire la pancetta e farla ben rosolare.
\n\u2013 Togliere l\u2019aglio, unire gli asparagi, una grattugiata di pepe e far cuocere per qualche minuto a fiamma vivace.
\n\u2013 Unire un mestolo di brodo vegetale, coprire e cuocere a fiamma media per 10 minuti circa. Se il fondo di cottura dovesse asciugarsi troppo unire altro brodo vegetale.
\n\u2013 Nel frattempo rompere le uova in una terrina e sbatterle con una forchetta, miscelandole assieme al Parmigiano grattugiato, un pizzico di sale ed una grattugiata di pepe.
\n\u2013 Quando gli asparagi si saranno cotti, versare l\u2019uovo. Lasciar cuocere la frittata da un lato controllandola con una paletta, quindi girarla e cuocerla dal secondo lato. Sar\u00e0 pronta quando avr\u00e0 assunto un bel color dorato\/bruno.<\/p>\n

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

Ingredienti \u2013 100 g di pancetta magra \u2013 400 g di asparagi \u2013 200 ml di brodo vegetale \u2013 1 cucchiaio d\u2019olio extravergine di oliva \u2013 2 spicchi d\u2019aglio \u2013 pepe \u2013 4 uova \u2013 20 g di Parmigiano Reggiano \u2013 sale<\/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":[689,1528,1527,1312],"class_list":["post-4460","post","type-post","status-publish","format-standard","hentry","category-un-salto-in-cucina","tag-frittata","tag-frittata-asparagi","tag-frittata-pancetta","tag-ricette-veloci-frittata"],"yoast_head":"\nFrittata pancetta e asparagi – Agriturismi.it %<\/title>\n<meta name=\"description\" content=\"Frittata pancetta e asparagi – 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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