{"id":43508,"date":"2015-10-05T08:31:42","date_gmt":"2015-10-05T06:31:42","guid":{"rendered":"https:\/\/iloveitalianfood.it\/pizza-di-scarola-2-en\/"},"modified":"2023-11-30T14:44:43","modified_gmt":"2023-11-30T13:44:43","slug":"pizza-di-scarola-2-en","status":"publish","type":"post","link":"https:\/\/iloveitalianfood.it\/en\/pizza-di-scarola-2-en\/","title":{"rendered":"Scarola pizza"},"content":{"rendered":"<p><span class=\"ricetta-difficolta\">DIFFICULTY: <span class=\"ricetta-difficolta-dettaglio\">3<\/span><\/span><br \/>\n<span class=\"ricetta-tempo\">50 minutes<\/span><br \/>\n<span class=\"ricetta-ingredienti-titolo\">INGREDIENTS PER 1 PEOPLE<\/span><\/p>\n<p class=\"ricetta-ingredienti\">all-purpose flour, 18 oz<br \/>\nwater, 10,5 oz<br \/>\nsugar, 0,9 oz<br \/>\nsalt, 0,25 oz<br \/>\nextra virgin olive oil, 1,7 oz<br \/>\nbrewer&#8217;s yeast, 0,45 oz<br \/>\nscarola, 9 oz<br \/>\ncapers, to taste<br \/>\nblack olives, to taste<br \/>\nraisins, 2 tablespoon<br \/>\nextra virgin olive oil, to taste<br \/>\nsalt, to taste<br \/>\npepper, to taste<br \/>\ngarlic, 1 colves<\/p>\n<p><span class=\"ricetta-procedimento-titolo\">PROCEDURE<\/span><\/p>\n<p class=\"ricetta-procedimento\">For the dough: dissolve the yeast with part of the lukewarm water and the sugar and wait until will create a lightly lather. Set a pile of flour with a hole in the middle. Add the liquid and oil and knead for 10 minutes. Make a ball of dough and let it rise in a bowl in tepid place until it will double.<br \/>\nClean and wash the scarola and boil in salt water. Drain it and squeeze out and stir-fry in a pan with oil, garlic, capers and black olives. At the end add the raisins with a pinch of salt and pepper.<br \/>\nWhen the dough is ready set the oven to 390\u00b0F. Halve the dough and create two circle layer like a pizza. Put the stuffed of scarola into the two layers and close very well the edges. Grease outside with oil and bake for 40 minutes until it will be gilt.<\/p>\n<p>Thanks to <a href=\"https:\/\/angolozuccherino.wordpress.com\/\" target=\"_blank\" rel=\"noopener\">Angolo Zuccherino<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>31837<\/p>\n","protected":false},"author":570,"featured_media":43509,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[],"tags":[],"class_list":["post-43508","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43508","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/users\/570"}],"replies":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/comments?post=43508"}],"version-history":[{"count":2,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43508\/revisions"}],"predecessor-version":[{"id":85288,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43508\/revisions\/85288"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media\/43509"}],"wp:attachment":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media?parent=43508"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/categories?post=43508"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/tags?post=43508"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}