{"id":1377,"date":"2018-11-23T12:13:28","date_gmt":"2018-11-23T11:13:28","guid":{"rendered":"http:\/\/www.consorziobia.eu\/?page_id=1377"},"modified":"2018-12-30T11:02:11","modified_gmt":"2018-12-30T10:02:11","slug":"pizzoccheri-alla-valtellinese","status":"publish","type":"page","link":"https:\/\/www.consorziobia.eu\/ENG\/recipes\/pizzoccheri-alla-valtellinese\/","title":{"rendered":"Pizzoccheri alla valtellinese"},"content":{"rendered":"<p><img loading=\"lazy\" class=\"alignleft size-full wp-image-1414\" src=\"https:\/\/www.consorziobia.eu\/ENG\/wp-content\/uploads\/2018\/11\/PIZZOCCHERI-ALLA-VALTELLINESE.jpg\" alt=\"\" width=\"820\" height=\"620\" srcset=\"https:\/\/www.consorziobia.eu\/ENG\/wp-content\/uploads\/2018\/11\/PIZZOCCHERI-ALLA-VALTELLINESE.jpg 820w, https:\/\/www.consorziobia.eu\/ENG\/wp-content\/uploads\/2018\/11\/PIZZOCCHERI-ALLA-VALTELLINESE-300x227.jpg 300w, https:\/\/www.consorziobia.eu\/ENG\/wp-content\/uploads\/2018\/11\/PIZZOCCHERI-ALLA-VALTELLINESE-768x581.jpg 768w\" sizes=\"(max-width: 820px) 100vw, 820px\" \/><\/p>\n<h4>INGREDIENTS<\/h4>\n<ul>\n<li>Pizzoccheri pasta 400g<\/li>\n<li>Soft cheese 300g<\/li>\n<li>Potatoes 250g<\/li>\n<li>Cabbage 100g<\/li>\n<li>Swiss chard 100g<\/li>\n<li>Spinach 50g<\/li>\n<li>Butter 50g<\/li>\n<li>Parmesan 20g<\/li>\n<li>Garlic 2 cloves<\/li>\n<li>Sage 5 leaves<\/li>\n<li>Salt<\/li>\n<li>Pepper<\/li>\n<\/ul>\n<h4>PREPARATION<\/h4>\n<p>Let the potatoes boil in enough salted water, peel them and cut them in cubes, add all the vegetables in pieces and the cabbage in small slices.<br \/>\nWhen the water will boil, add the pizzoccheri, let them boil for around 10 minutes and drain all.<br \/>\nAlternate a layer of pizzoccheri and vegetables with a layer of soft cheese and grated parmesan.<br \/>\nSeason the dish with the fried sage, butter and garlic mix. Serve the pizzoccheri hot.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS Pizzoccheri pasta 400g Soft cheese 300g Potatoes 250g Cabbage 100g Swiss chard 100g Spinach 50g Butter 50g Parmesan 20g Garlic 2 cloves Sage 5 leaves Salt Pepper PREPARATION Let the potatoes boil in enough salted water, peel them and cut them in cubes, add all the vegetables in pieces and the cabbage in small [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1888,"parent":66,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_links_to":"","_links_to_target":""},"_links":{"self":[{"href":"https:\/\/www.consorziobia.eu\/ENG\/wp-json\/wp\/v2\/pages\/1377"}],"collection":[{"href":"https:\/\/www.consorziobia.eu\/ENG\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.consorziobia.eu\/ENG\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.consorziobia.eu\/ENG\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.consorziobia.eu\/ENG\/wp-json\/wp\/v2\/comments?post=1377"}],"version-history":[{"count":2,"href":"https:\/\/www.consorziobia.eu\/ENG\/wp-json\/wp\/v2\/pages\/1377\/revisions"}],"predecessor-version":[{"id":1822,"href":"https:\/\/www.consorziobia.eu\/ENG\/wp-json\/wp\/v2\/pages\/1377\/revisions\/1822"}],"up":[{"embeddable":true,"href":"https:\/\/www.consorziobia.eu\/ENG\/wp-json\/wp\/v2\/pages\/66"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.consorziobia.eu\/ENG\/wp-json\/wp\/v2\/media\/1888"}],"wp:attachment":[{"href":"https:\/\/www.consorziobia.eu\/ENG\/wp-json\/wp\/v2\/media?parent=1377"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}