{"id":31831,"date":"2022-04-11T12:30:19","date_gmt":"2022-04-11T10:30:19","guid":{"rendered":"https:\/\/www.pastarummo.it\/prodotti\/fusillotti-n155-2\/"},"modified":"2022-04-11T12:32:39","modified_gmt":"2022-04-11T10:32:39","slug":"fusillotti-n155-2","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/fr\/recettes\/fusillotti-n155-2\/","title":{"rendered":"Fusillotti\u00ae N\u00b0155"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" width=\"1200\" height=\"400\" src=\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/35_FUSILLOTTI_N_155_CON_BROCCOLI_ROMANESCHI_CONCIATO_ROMANO_OLIVE_PINOLI.jpg\" alt=\"\" class=\"wp-image-29943\" srcset=\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/35_FUSILLOTTI_N_155_CON_BROCCOLI_ROMANESCHI_CONCIATO_ROMANO_OLIVE_PINOLI.jpg 1200w, https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/35_FUSILLOTTI_N_155_CON_BROCCOLI_ROMANESCHI_CONCIATO_ROMANO_OLIVE_PINOLI-768x256.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingr-dients\">INGR\u00c9DIENTS<\/h3>\n\n\n\n<p><strong>POUR 4 PERSONNES<\/strong><\/p>\n\n\n\n<p><em>320 g de Fusillotti\u00ae N\u00b0155 Rummo<br>240 g de chou romanesco<br>120 g de cailletier (olives) \u00ab\u00a0avec le noyau\u00a0\u00bb (ou olives Gaeta)<br>120 g de conciato romano (ou pecorino sardo affin\u00e9)<br>80 g de pignons italiens<br>2 gousses d\u2019ail<br>2 filets d\u2019anchois \u00e0 l\u2019huile<br>Huile d\u2019olive vierge extra et sel en quantit\u00e9 suffisante<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-pr-paration\">PR\u00c9PARATION<\/h3>\n\n\n\n<p>Coupez le chou en petits bouquets, lavez-le \u00e0 l\u2019eau chaude du robinet et retirez les \u00e9ventuels \u00ab&nbsp;visiteurs ind\u00e9sirables&nbsp;\u00bb.<br>Faites-les cuire dans une grande quantit\u00e9 d\u2019eau bouillante sal\u00e9e, puis faites-les sauter dans une po\u00eale avec de l\u2019ail, de l\u2019huile et des filets d\u2019anchois, en veillant \u00e0 ne pas trop cuire les anchois. Une minute environ devrait suffire pour qu\u2019ils prennent du go\u00fbt. Go\u00fbtez, ajoutez du sel si n\u00e9cessaire et r\u00e9servez.<br>Pendant ce temps, faites l\u00e9g\u00e8rement griller les pignons dans une petite po\u00eale \u00e0 feu vif et r\u00e9servez-les pour la composition finale du plat.<br>Faites ensuite cuire les p\u00e2tes, en r\u00e9servant une partie de l\u2019eau de cuisson avant de les \u00e9goutter.<br>M\u00e9langez ensuite les Fusillotti avec les l\u00e9gumes, ajoutez les olives pr\u00e9alablement d\u00e9noyaut\u00e9es \u00e0 la main et le fromage coup\u00e9 en petits morceaux.<br>Si n\u00e9cessaire, utilisez un peu d\u2019eau de cuisson pour donner la bonne consistance. Enfin, servez en ajoutant des pignons grill\u00e9s pour parfaire le plat.<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarummo.it\/fr\/recettes\">TOUTES LES RECETTES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGR\u00c9DIENTS POUR 4 PERSONNES 320 g de Fusillotti\u00ae N\u00b0155 Rummo240 g de chou romanesco120 g de cailletier (olives) \u00ab\u00a0avec le noyau\u00a0\u00bb (ou olives Gaeta)120 g de conciato romano (ou pecorino sardo affin\u00e9)80 g de pignons italiens2 gousses d\u2019ail2 filets d\u2019anchois \u00e0 l\u2019huileHuile d\u2019olive vierge extra et sel en quantit\u00e9 suffisante PR\u00c9PARATION Coupez le chou en [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":5,"featured_media":30280,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1071],"tags":[1193,1942],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/28_FUSILLOTTI_BROCCOLI_ROMANESCHI_CONCIATO_ROMANO_OLIVE_PINOLI.jpg",400,400,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/28_FUSILLOTTI_BROCCOLI_ROMANESCHI_CONCIATO_ROMANO_OLIVE_PINOLI.jpg",400,400,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/28_FUSILLOTTI_BROCCOLI_ROMANESCHI_CONCIATO_ROMANO_OLIVE_PINOLI.jpg",400,400,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/28_FUSILLOTTI_BROCCOLI_ROMANESCHI_CONCIATO_ROMANO_OLIVE_PINOLI.jpg",400,400,false],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/28_FUSILLOTTI_BROCCOLI_ROMANESCHI_CONCIATO_ROMANO_OLIVE_PINOLI.jpg",400,400,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/28_FUSILLOTTI_BROCCOLI_ROMANESCHI_CONCIATO_ROMANO_OLIVE_PINOLI.jpg",400,400,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/28_FUSILLOTTI_BROCCOLI_ROMANESCHI_CONCIATO_ROMANO_OLIVE_PINOLI.jpg",400,400,false]},"uagb_author_info":{"display_name":"pastarummo","author_link":"https:\/\/www.pastarummo.it\/fr\/author\/pastarummo\/"},"uagb_comment_info":0,"uagb_excerpt":"INGR\u00c9DIENTS POUR 4 PERSONNES 320 g de Fusillotti\u00ae N\u00b0155 Rummo240 g de chou romanesco120 g de cailletier (olives) \u00ab\u00a0avec le noyau\u00a0\u00bb (ou olives Gaeta)120 g de conciato romano (ou pecorino sardo affin\u00e9)80 g de pignons italiens2 gousses d\u2019ail2 filets d\u2019anchois \u00e0 l\u2019huileHuile d\u2019olive vierge extra et sel en quantit\u00e9 suffisante PR\u00c9PARATION Coupez le chou en\u2026","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - 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