{"id":860,"date":"2011-04-12T16:02:55","date_gmt":"2011-04-12T16:02:55","guid":{"rendered":"http:\/\/www.anyma.ch\/blogs\/cuisine\/?p=860"},"modified":"2011-04-23T09:09:44","modified_gmt":"2011-04-23T09:09:44","slug":"petits-legumes-italiens-dont-j%e2%80%99ai-oublier-le-nom%e2%80%a6","status":"publish","type":"post","link":"https:\/\/www.anyma.ch\/blogs\/cuisine\/?p=860","title":{"rendered":"Barba di frati"},"content":{"rendered":"<p>Au march\u00e9, chez <a href=\"http:\/\/www.gfellerbio.ch\/\">Gfeller<\/a>, j&rsquo;ai trouv\u00e9 un l\u00e9gume que je n&rsquo;avais encore jamais goutt\u00e9. La barba di frati\u2026 ce qui doit vouloir dire la barbichette du moine\u2026<\/p>\n<p>. Retirer la partie la racine rouge de la tige et faire sauter 2-3 min \u00e0 la po\u00eale dans un peu d\u2019huile d\u2019olive.<br \/>\nSaler \u00e0 la fleur de sel et c\u2019est tout\u2026<\/p>\n<p>C&rsquo;\u00e9tait d\u00e9licieux, un peu acidul\u00e9. Une fois cuit (al dente) cela fait de petits spaghettis verts du plus bel effet<\/p>\n<p><a href=\"http:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2011\/04\/IMG_5578-e1302624710756.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-863\" title=\"IMG_5578\" src=\"http:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2011\/04\/IMG_5578-e1302624710756-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2011\/04\/IMG_5578-e1302624710756-200x300.jpg 200w, https:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2011\/04\/IMG_5578-e1302624710756-682x1024.jpg 682w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Au march\u00e9, chez Gfeller, j&rsquo;ai trouv\u00e9 un l\u00e9gume que je n&rsquo;avais encore jamais goutt\u00e9. La barba di frati\u2026 ce qui doit vouloir dire la barbichette du moine\u2026 . Retirer la partie la racine rouge de la tige et faire sauter 2-3 min \u00e0 la po\u00eale dans un peu d\u2019huile d\u2019olive. Saler \u00e0 la fleur de [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[],"_links":{"self":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/860"}],"collection":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=860"}],"version-history":[{"count":6,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/860\/revisions"}],"predecessor-version":[{"id":879,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/860\/revisions\/879"}],"wp:attachment":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=860"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=860"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=860"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}