{"id":4610,"date":"2013-10-31T17:35:20","date_gmt":"2013-10-31T16:35:20","guid":{"rendered":"http:\/\/www.agriturismi.it\/en\/blog\/?p=4610"},"modified":"2014-11-07T16:14:44","modified_gmt":"2014-11-07T15:14:44","slug":"regional-food-specialty-scarola-imbottita-campania","status":"publish","type":"post","link":"https:\/\/www.agriturismi.it\/en\/blog\/2013\/10\/regional-food-specialty-scarola-imbottita-campania\/","title":{"rendered":"Regional Food Specialty: Scarola Imbottita \u2013 Campania"},"content":{"rendered":"

\"Regional<\/a>Ingredients<\/b>
\n\u2013 Escarole
\n\u2013 Old bread
\n\u2013 Cheese goat cheese Cilento Slow Food Presidium
\n\u2013 Capers
\n\u2013 Pitted Olives
\n\u2013 Tomatoes
\n\u2013 Anchovies in salt
\n\u2013 Garlic,
\n\u2013 Parsley
\n\u2013 Basil<\/p>\n

\u2013 Extra virgin olive oil
\n\u2013 Cotica or bacon
\n\u2013 An onion
\nPreparation<\/b>
\n\u2013 Wash the escarola
\n\u2013 Soak the bread with water for 5 minutes
\n\u2013 In a bowl, knead the bread with a lot of extra virgin olive oil
\n\u2013 Add three tablespoons of cheese, minced garlic , parsley, three anchovy fillets .
\n\u2013 Once you have made \u200b\u200bthe dough in a pan put a blade of oil , an onion , a bit of bacon , capers, olives and started to fry .
\n\u2013 Arrange the escarola on the work surface , gently open it and insert a patty of dough in the center (you can add a beautiful piece or a sliver of cheese inside)
\n\u2013 Close the leaves of the escarole and the dough with a kitchen string tied to the extreme in order to avoid leakage of the contents
\n\u2013 Within, the sauce is ready to receive even a whole tomato stuffed endive and fresh garlic
\n\u2013 Put a lid and turn the endive only after the first 5 minutes
\n\u2013 Wait for another 6 \/7 minutes and the escarole is ready to be enjoyed in a plate with a sprig of basil.<\/p>\n

\u00a0<\/p>\n

\"Farmhouse<\/a>Farmhouse Zio Cristoforo<\/a><\/h2>\n

Casal Velino<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients \u2013 Escarole \u2013 Old bread \u2013 Cheese goat cheese Cilento Slow Food Presidium \u2013 Capers \u2013 Pitted Olives \u2013 Tomatoes \u2013 Anchovies in salt \u2013 Garlic, \u2013 Parsley \u2013 Basil<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[3366,2994,3367,3368,3369,3370],"class_list":["post-4610","post","type-post","status-publish","format-standard","hentry","category-jump-in-the-pan","tag-campania-farmhouse","tag-farmhouse-zio-cristoforo","tag-regional-food-specialty-scarola-imbottita-campania","tag-typical-campania","tag-typical-campania-recipe","tag-typical-regional-dishes-from-campania"],"_links":{"self":[{"href":"https:\/\/www.agriturismi.it\/en\/blog\/wp-json\/wp\/v2\/posts\/4610","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.agriturismi.it\/en\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.agriturismi.it\/en\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.agriturismi.it\/en\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.agriturismi.it\/en\/blog\/wp-json\/wp\/v2\/comments?post=4610"}],"version-history":[{"count":7,"href":"https:\/\/www.agriturismi.it\/en\/blog\/wp-json\/wp\/v2\/posts\/4610\/revisions"}],"predecessor-version":[{"id":4615,"href":"https:\/\/www.agriturismi.it\/en\/blog\/wp-json\/wp\/v2\/posts\/4610\/revisions\/4615"}],"wp:attachment":[{"href":"https:\/\/www.agriturismi.it\/en\/blog\/wp-json\/wp\/v2\/media?parent=4610"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.agriturismi.it\/en\/blog\/wp-json\/wp\/v2\/categories?post=4610"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.agriturismi.it\/en\/blog\/wp-json\/wp\/v2\/tags?post=4610"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}