{"id":3282,"date":"2015-11-22T16:07:03","date_gmt":"2015-11-22T15:07:03","guid":{"rendered":"http:\/\/www.gingerforbreakfast.it\/?p=3282"},"modified":"2018-04-06T16:50:09","modified_gmt":"2018-04-06T14:50:09","slug":"gli-anolini-gli-anolini","status":"publish","type":"post","link":"https:\/\/gingerforbreakfast.it\/blog\/gli-anolini-gli-anolini\/","title":{"rendered":"GLI ANOLINI, GLI ANOLINI!"},"content":{"rendered":"

Il must di ogni Natale parmigiano che si rispetti: gli anolini.<\/strong><\/p>\n

Gli anolini sono un inno alla cucina della tradizione, un’arte sapiente che si tramanda di generazione in generazione e che non va persa, sono il simbolo culinario della pazienza necessaria per veder fiorire un’assoluta meraviglia, sono la ricompensa (o l’abbinamento perfetto) alla nostra nebbia tanto odiata, che tutto avvolge e che io amo.<\/p>\n

Eccovi un p\u00f2 di storia fotografica degli anolini di Ginger.<\/p>\n

E se volete potete ordinare<\/strong> la vostra kilata di bont\u00e0 scrivendo come sempre a info@gingerforbreakfast.it<\/strong><\/p>\n

Si comincia con lo stracotto di asinina<\/p>\n

\"\"<\/p>\n

La rosolatura<\/p>\n

\"\"<\/p>\n

Comincia la lunga cottura con il brodo<\/p>\n

\"\"<\/p>\n

Dopo un giorno di cottura<\/p>\n

\"\"<\/p>\n

Dopo due giorni di cottura<\/p>\n

\"\"<\/p>\n

Ecco il sugo denso che lo stracotto ci ha regalato<\/p>\n

\"\"<\/p>\n

Aggiungiamo pane e il miglior Parmigiano stravecchio<\/p>\n

\"\"<\/p>\n

Ci siamo quasi…<\/p>\n

\"\"<\/p>\n

Et voil\u00e0!<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Il must di ogni Natale parmigiano che si rispetti: gli anolini. Gli anolini sono un inno alla cucina della tradizione, un’arte sapiente che si tramanda di generazione in generazione e che non va persa, sono il simbolo culinario della pazienza necessaria per veder fiorire un’assoluta meraviglia, sono la ricompensa (o l’abbinamento perfetto) alla nostra nebbia tanto odiata, che tutto avvolge… Leggi<\/a><\/span><\/p>\n","protected":false},"author":2,"featured_media":3502,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[25],"tags":[53],"class_list":["post-3282","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","tag-anolini"],"yoast_head":"\nGLI ANOLINI, GLI ANOLINI! - Ginger for Breakfast Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gingerforbreakfast.it\/blog\/gli-anolini-gli-anolini\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"GLI ANOLINI, GLI ANOLINI! - Ginger for Breakfast Blog\" \/>\n<meta property=\"og:description\" content=\"Il must di ogni Natale parmigiano che si rispetti: gli anolini. 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