{"id":1651,"date":"2015-11-30T14:15:32","date_gmt":"2015-11-30T13:15:32","guid":{"rendered":"https:\/\/www.alfaforni.com\/?p=1651"},"modified":"2024-05-02T12:35:58","modified_gmt":"2024-05-02T10:35:58","slug":"fagioli-al-coccio","status":"publish","type":"recipe","link":"https:\/\/www.alfaforni.com\/it\/recipe\/fagioli-al-coccio\/","title":{"rendered":"Fagioli al coccio"},"content":{"rendered":"<p><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container has-pattern-background has-mask-background nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1248px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><div class=\"row vspace20\">\n<div class=\"col-md-12 col-sm-12 col-xs-1 col-xs-12\">\n<p><strong>Alfa Pizza<\/strong> presenta la video ricetta per preparare i fagioli al coccio utilizzando il forno a legna <span class=\"widget widget-product-link-inline\"><a  href=\"http:\/\/www.alfapizza.it\/casa\/duettino.html\" rel=\"nofollow noopener\" target=\"_blank\">Duettino<\/a><\/span><\/p>\n<ul>\n<li>Cottura al mattone<\/li>\n<li>Temperatura forno: 170 \u00b0C<\/li>\n<li>Preparazione: 2 ore<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-2 fusion-flex-container has-pattern-background has-mask-background nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1248px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-2\"><h4>Ingredienti<\/h4>\n<ul>\n<li>alloro<\/li>\n<li>scalogno<\/li>\n<li>fagioli<\/li>\n<li>pepe<\/li>\n<li>sale<\/li>\n<li>olio extra vergine d\u2019oliva<\/li>\n<li>guanciale<\/li>\n<li>rosmarino<\/li>\n<li>pachino<\/li>\n<li>pirofila in coccio<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-3 fusion-flex-container has-pattern-background has-mask-background nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1248px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-3\"><div class=\"row\">\n<div class=\"col-md-8 col-sm-12 col-xs-1 col-xs-12\">\n<h4>Procedimento<\/h4>\n<ol>\n<li>puliamo lo scalogno e tagliamolo finemente<\/li>\n<li>tagliamo i pomodori pachino a spicchi<\/li>\n<li>puliamo il guanciale e tagliamolo a cubetti<\/li>\n<li>mettiamo la pirofila sul fuoco e aggiungiamo l&#8217;olio<\/li>\n<li>facciamo soffriggere lo scalogno<\/li>\n<li>aggiungiamo il guanciale e lasciamolo rosolare<\/li>\n<li>quindi mettiamo i fagioli<\/li>\n<li>una foglia di alloro e del rosmarino<\/li>\n<li>uniamo i pomodoro pachino e lasciamoli scottare<\/li>\n<li>versiamo l&#8217;acqua fino a coprire il tutto<\/li>\n<li>inforniamo a fiamma bassa per almeno 1 ora e 30 minuti<\/li>\n<li>copriamoli con la stagnola per non asciugarli troppo<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"row\">\n<div class=\"col-md-12 col-sm-12 col-xs-1 col-xs-12\">\n<p>Siete alla prima esperienza con l&#8217;accensione del vostro forno a legna?&nbsp;<a  href=\"http:\/\/www.alfapizza.it\/casa\/content\/video-tutorial-come-accendere-il-forno-a-legna.html\" rel=\"nofollow noopener\" target=\"_blank\">Ecco i nostri consigli<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1652,"template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1651","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.alfaforni.com\/it\/wp-json\/wp\/v2\/recipe\/1651","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alfaforni.com\/it\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/www.alfaforni.com\/it\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.alfaforni.com\/it\/wp-json\/wp\/v2\/users\/1"}],"version-history":[{"count":1,"href":"https:\/\/www.alfaforni.com\/it\/wp-json\/wp\/v2\/recipe\/1651\/revisions"}],"predecessor-version":[{"id":61303,"href":"https:\/\/www.alfaforni.com\/it\/wp-json\/wp\/v2\/recipe\/1651\/revisions\/61303"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alfaforni.com\/it\/wp-json\/wp\/v2\/media\/1652"}],"wp:attachment":[{"href":"https:\/\/www.alfaforni.com\/it\/wp-json\/wp\/v2\/media?parent=1651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}