{"id":1518,"date":"2016-10-05T09:58:11","date_gmt":"2016-10-05T07:58:11","guid":{"rendered":"https:\/\/forum-helveticum.ch\/rm\/2016\/10\/coniglio-arrosto-alla-ticinese\/"},"modified":"2016-10-06T12:00:07","modified_gmt":"2016-10-06T10:00:07","slug":"coniglio-arrosto-alla-ticinese","status":"publish","type":"post","link":"https:\/\/forum-helveticum.ch\/rm\/2016\/10\/coniglio-arrosto-alla-ticinese\/","title":{"rendered":"Coniglio arrosto alla ticinese"},"content":{"rendered":"<div id=\"attachment_1509\" class=\"wp-caption alignnone\"><a href=\"https:\/\/forum-helveticum.ch\/rm\/2016\/10\/coniglio-arrosto-alla-ticinese\/\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1509 size-medium\" src=\"https:\/\/forum-helveticum.ch\/wp-content\/uploads\/2016\/10\/DSCN0289-1024x768-700x525.jpg\" alt=\"coniglio arrosto\" width=\"700\" height=\"525\" \/><\/a><p class=\"wp-caption-text\">http:\/\/www.chebonchebon.com\/2013\/04\/25\/coniglio-arrosto-al-forno\/<\/p><\/div>\r\n<p>Recept da la Svizra taliana\u00a0<\/p>\r\n<p><!--more--><\/p>\r\n<p><span class=\"Apple-style-span\">Ingredienzas per 4-5 persunas<br \/>\r\n <i>In cunigl giuven, tagli\u00e0 en tocs<\/i><br \/>\r\n <i>50 g quadrins da charnpiertg<\/i><br \/>\r\n <i>2-3 fegls da salvgia frestgs<\/i><br \/>\r\n <i>mintgamai in romin rosmarin e timian<\/i><br \/>\r\n <i>2 ginaivras<\/i><br \/>\r\n <i>sal e paiver<\/i><br \/>\r\n <i>2 tschaduns gronds paintg cul\u00e0<\/i><br \/>\r\n <i>mintgamai in mez magiel vin alv ed aua<\/i><br \/>\r\n <i>3-4 tschaduns gronds marsala<\/i><br \/>\r\n \u00a0<br \/>\r\n Cundir ils tocs da cunigl cun sal e paiver ed als metter ensemen cun ils quadrins da charnpiertg, las ginaivras e las ervas en ina casserola averta. Brassar circa ina mes&#8217;ura en il furnel bain stgaud\u00e0 (ca. 220\u00b0) ed adina pusp\u00e8 derscher surengiu il paintg cul\u00e0 per che la surfatscha dals tocs na setgentia betg.<br \/>\r\n \u00a0<br \/>\r\n Maschadar il fond da la charn cun il vin ed in pau aua, metter si il viertgel e pargialar il cunigl in&#8217;ura. Ils tocs ston vegnir vulvids duas fin trais giadas e vegnir bagnads da temp en temp. A la fin derscher il marsala en la sosa e metter la charn anc ina giada per insaquantas minutas en furnel, questa giada per\u00f2 senza viertgel.<br \/>\r\n \u00a0<br \/>\r\n Servir cun pulenta u cun risot.<\/span><\/p>","protected":false},"excerpt":{"rendered":"<p>Recept da la Svizra taliana\u00a0<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[144],"tags":[236],"class_list":["post-1518","post","type-post","status-publish","format-standard","hentry","category-gastronomia-rm","tag-recept"],"acf":[],"_links":{"self":[{"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/posts\/1518","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/comments?post=1518"}],"version-history":[{"count":0,"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/posts\/1518\/revisions"}],"wp:attachment":[{"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/media?parent=1518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/categories?post=1518"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/tags?post=1518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}