{"id":1341,"date":"2017-02-14T13:15:14","date_gmt":"2017-02-14T12:15:14","guid":{"rendered":"http:\/\/www.tv2000.it\/quelchepassailconvento\/?post_type=video&p=1341"},"modified":"2017-02-14T13:15:14","modified_gmt":"2017-02-14T12:15:14","slug":"sarde-a-beccafico","status":"publish","type":"video","link":"https:\/\/www.tv2000.it\/quelchepassailconvento\/video\/sarde-a-beccafico\/","title":{"rendered":"Sarde a beccafico"},"content":{"rendered":"

Ricetta di Giusy Caponetto<\/p>\n

Ingredienti per 4 persone:<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g. 500 Sarde senza lisca<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g. 300 Pangrattato<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 10 foglie di Alloro<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 Limoni<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Olio<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sale<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pepe<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Menta<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 un cucchiaio di Zucchero<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pinoli qb.<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g. 300 Formaggio Caciocavallo a listarelle<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.100 Formaggio Pecorino<\/p>\n

 <\/p>\n

Procedimento:<\/p>\n

Mettere il pangrattato in una ciotola insieme al pecorino (o parmigiano), sale, pepe, menta, prezzemolo e il caciocavallo grattugiato a listarelle. Aggiungere i pinoli, il succo di limone e un cucchiaio di zucchero e impastare. Spalmare un po\u2019 di impasto su ogni sarda e arrotolare. In una teglia da forno sistemare una foglia di alloro adagiarvi sopra il rotolino di pesce e aggiungere un\u2019altra foglia di alloro. Quando la teglia \u00e8 tutta riempita passare un filo d\u2019olio leggero sopra e una spruzzata di limone e infornare per circa 15 \u2013 20 minuti a 180\u00b0 \/ 200\u00b0.<\/p>\n

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