{"id":154,"date":"2024-12-11T17:18:31","date_gmt":"2024-12-11T16:18:31","guid":{"rendered":"https:\/\/www.mammacorleone.it\/?p=154"},"modified":"2024-12-11T17:18:31","modified_gmt":"2024-12-11T16:18:31","slug":"pasta-alla-norma","status":"publish","type":"post","link":"https:\/\/www.mammacorleone.it\/?p=154","title":{"rendered":"Pasta Alla Norma"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>100 g of pasta<\/li>\n\n\n\n<li>1\/2 Large Eggplant<\/li>\n\n\n\n<li>2 tbsp of olive oil<\/li>\n\n\n\n<li>1\/2 onion<\/li>\n\n\n\n<li>Tomato salsa<\/li>\n\n\n\n<li>Salted ricotta<\/li>\n\n\n\n<li>Basil<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">First step is to remove the excess bitter liquid from the eggplant by sprinking eggplant slices and placing them in a colander and let the eggplant step for an hour or more. Cut them into cubes and fry them in sunflower oil until the surface is golden. Meanwhile, heat a couple spoons of olive oil in a wide pan and add the onion. Saute for a couple minutes, then add tomato salsa, basil, salt and pepper. Bring to a simmer. Turn down the heat and cook slowly for about 20 to 30 minutes until thickened. Cook the pasta in boiling salted water for a few minutes. Add the eggplant to the sauce, drain the pasta and toss in plate with the sauce and a sprinkle of salted ricotta.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>First step is to remove the excess bitter liquid from the eggplant by sprinking eggplant slices and placing them in a colander and let the eggplant step for an hour or more. Cut them into cubes and fry them in sunflower oil until the surface is golden. Meanwhile, heat a couple spoons of olive oil in a wide pan and add the onion. Saute for a couple minutes, then add tomato salsa, basil, salt and pepper. Bring to a simmer. Turn down the heat and cook slowly for about 20 to 30 minutes until thickened. Cook the pasta in boiling salted water for a few minutes. Add the eggplant to the sauce, drain the pasta and toss in plate with the sauce and a sprinkle of salted ricotta.<\/p>\n","protected":false},"author":1,"featured_media":155,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-154","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.mammacorleone.it\/index.php?rest_route=\/wp\/v2\/posts\/154","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mammacorleone.it\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mammacorleone.it\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mammacorleone.it\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mammacorleone.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=154"}],"version-history":[{"count":1,"href":"https:\/\/www.mammacorleone.it\/index.php?rest_route=\/wp\/v2\/posts\/154\/revisions"}],"predecessor-version":[{"id":156,"href":"https:\/\/www.mammacorleone.it\/index.php?rest_route=\/wp\/v2\/posts\/154\/revisions\/156"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mammacorleone.it\/index.php?rest_route=\/wp\/v2\/media\/155"}],"wp:attachment":[{"href":"https:\/\/www.mammacorleone.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=154"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mammacorleone.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=154"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mammacorleone.it\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}