{"id":169,"date":"2024-12-11T17:24:57","date_gmt":"2024-12-11T16:24:57","guid":{"rendered":"https:\/\/www.mammacorleone.it\/?p=169"},"modified":"2024-12-11T17:24:57","modified_gmt":"2024-12-11T16:24:57","slug":"baccala-sfincione","status":"publish","type":"post","link":"https:\/\/www.mammacorleone.it\/?p=169","title":{"rendered":"Baccal\u00e0 Sfincione"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>Desalted baccal\u00e0 (salt Cod)<\/li>\n\n\n\n<li>Onion<\/li>\n\n\n\n<li>Olive oil<\/li>\n\n\n\n<li>Breadcrumbs and aged caciocavallo <\/li>\n\n\n\n<li>Fresh caciocavallo<\/li>\n\n\n\n<li>Anchovies<\/li>\n\n\n\n<li>Tomato pulp<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Boil a fillet of desalted baccal\u00e0 (salt Cod) in water for few minutes Put It on a plate and when Is cold enough to touch It take off the skin and the Bones. For the sauce: Saut\u00e9 plenty of onion with olive oil, add tomato Pulp, salt, pepper, oregano and, if necessary, some sugar. Cut the fresh caciocavallo in dices, cut the anchovies, take a container and put a tablespoon of sauce on the bottom and fish on top, then cover It with the rest of the sauce. Dip inside the sauce the Pieces of anchovies and cheese. Cover everything with breadcrumbs and powdered cheese. Put It in oven at high temperature until the crust becomes crispy.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Boil a fillet of desalted baccal\u00e0 (salt Cod) in water for few minutes Put It on a plate and when Is cold enough to touch It take off the skin and the Bones. For the sauce: Saut\u00e9 plenty of onion with olive oil, add tomato Pulp, salt, pepper, oregano and, if <<<necessary, some sugar. Cut the fresh caciocavallo in dices, cut the anchovies, take a container and put a tablespoon of sauce on the bottom and fish on top, then cover It with the rest of the sauce. Dip inside the sauce the Pieces of anchovies and cheese. Cover everything with breadcrumbs and powdered cheese. Put It in oven at high temperature until the crust becomes crispy. \n<\/p>\n","protected":false},"author":1,"featured_media":136,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-169","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\/169","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=169"}],"version-history":[{"count":1,"href":"https:\/\/www.mammacorleone.it\/index.php?rest_route=\/wp\/v2\/posts\/169\/revisions"}],"predecessor-version":[{"id":170,"href":"https:\/\/www.mammacorleone.it\/index.php?rest_route=\/wp\/v2\/posts\/169\/revisions\/170"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mammacorleone.it\/index.php?rest_route=\/wp\/v2\/media\/136"}],"wp:attachment":[{"href":"https:\/\/www.mammacorleone.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=169"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mammacorleone.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=169"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mammacorleone.it\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=169"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}