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{"id":15486,"date":"2022-09-21T07:59:54","date_gmt":"2022-09-21T07:59:54","guid":{"rendered":"https:\/\/poiatti.it\/margherite-al-pesto-trapanese\/"},"modified":"2022-09-21T07:59:54","modified_gmt":"2022-09-21T07:59:54","slug":"margherite-al-pesto-trapanese","status":"publish","type":"post","link":"https:\/\/poiatti.it\/en\/margherite-al-pesto-trapanese\/","title":{"rendered":"Margherite al Pesto Trapanese"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"15486\" class=\"elementor elementor-15486 elementor-9601\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"has_ma_el_bg_slider elementor-section elementor-top-section elementor-element elementor-element-36189fc elementor-section-boxed elementor-section-height-default elementor-section-height-default jltma-glass-effect-no\" data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" data-id=\"36189fc\" data-element_type=\"section\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"has_ma_el_bg_slider elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-399319e jltma-glass-effect-no\" data-id=\"399319e\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-581a328 jltma-glass-effect-no elementor-widget elementor-widget-text-editor\" data-id=\"581a328\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.21.0 - 08-05-2024 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<p><strong>Ingredienti:<\/strong><\/p><ul><li>400gr di Margherite n.13<\/li><li>foglie di basilico fresco<\/li><li>600g di pomodori freschi<\/li><li>3-4 spicchi d\u2019aglio<\/li><li>70g di mandorle pelate<\/li><li>3 cucchiai di pecorino grattugiato<\/li><li>olio extravergine d\u2019oliva q.b<\/li><li>sale e pepe<\/li><\/ul><p><strong>Preparazione:<\/strong><\/p><p>Lavate delicatamente le foglie di basilico fresco ed asciugatele. In una pentola mettete abbondante acqua e portatela a bollore; incidete la superficie dei pomodori freschi maturi e metteteli nell\u2019acqua bollente.\u00a0Fate sbollentare per pochi minuti, in modo che i pomodori possono essere spellati con facilit\u00e0. Mettete quindi i pomodori in acqua fredda e sbucciateli, eliminate i semi e tagliateli a pezzi piccoli.<\/p><p>Sbucciate gli spicchi d\u2019aglio, metteteli nel mortaio, aggiungete il sale, il pepe, il basilico e iniziate a pestare, fino a ottenere una crema; mettete il composto ottenuto in una ciotola, aggiungete i pezzi di pomodoro e mescolate.\u00a0Sempre nel mortaio, mettete le mandorle e pestate fino a ottenere una poltiglia che andrete a versare sul sugo di pomodori, aglio e basilico. Versate una generosa dose di olio extravergine d\u2019oliva e mescolate per amalgamare il tutto. Se necessario, aggiustate di sale.<\/p><p>Se non avete il mortaio, potete usare anche un frullatore o un mixer a immersione, facendo attenzione a far prima raffreddare le lame dentro il frigo, cos\u00ec da non far ossidare il basilico.\u00a0Il pesto ottenuto va consumato subito oppure chiuso in contenitori di vetro ermetici e posto in frigo per un paio di giorni.<\/p><p>Cuocete la pasta in abbondante acqua salata e scolatele al dente. Versate la pasta scolata in un recipiente capiente, unite il pesto alla trapanese, 3 cucchiai di pecorino grattugiato, amalgamate il tutto e servite.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Ingredienti: 400gr di Margherite n.13 foglie di basilico fresco 600g di pomodori freschi 3-4 spicchi d\u2019aglio 70g di mandorle pelate<span class=\"more-dots\">&#8230;<\/span><\/p>\n","protected":false},"author":1,"featured_media":14588,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[271],"tags":[272],"class_list":["post-15486","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta-lunga-en","tag-pasta-lunga-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Margherite al Pesto Trapanese - 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