{"id":43512,"date":"2016-09-03T09:00:35","date_gmt":"2016-09-03T07:00:35","guid":{"rendered":"https:\/\/iloveitalianfood.it\/sformarto-di-finocchi-en\/"},"modified":"2023-11-30T14:45:24","modified_gmt":"2023-11-30T13:45:24","slug":"sformarto-di-finocchi-en","status":"publish","type":"post","link":"https:\/\/iloveitalianfood.it\/en\/sformarto-di-finocchi-en\/","title":{"rendered":"Fennel pie"},"content":{"rendered":"<p><span class=\"ricetta-difficolta\">DIFFICULTY: <span class=\"ricetta-difficolta-dettaglio\">3<\/span><\/span><br \/>\n<span class=\"ricetta-tempo\">35 minutes<\/span><br \/>\n<span class=\"ricetta-ingredienti-titolo\">INGREDIENTS PER 4 PEOPLE<\/span><\/p>\n<p class=\"ricetta-ingredienti\">fennel, 4<br \/>\nsmoked provola, 1,7 oz<br \/>\nextra virgin olive oil, to taste<br \/>\nsalt, to taste<\/p>\n<p>For the withe sauce without milk:<br \/>\nboiled water remain from the fennel, 13,5 fl. oz<br \/>\nextra virgin olive oil, 1 oz<br \/>\npastry flour, 1,7 oz<\/p>\n<p><span class=\"ricetta-procedimento-titolo\">PROCEDURE<\/span><\/p>\n<p class=\"ricetta-procedimento\">Boil the fennel in boiled water lightly salted for a couple of minutes, without cook them totally. Drain them and saving the boiled water.<br \/>\nPrepare the withe sauce. Mix the oil and the flour and add the water of fennel and salt. Stir until the mixture become dense.<br \/>\nCut in pieces the provola and make the pie in a oven pan with a layer of withe sauce and one of fennel and provola. Put in the oven at 356\u00b0F for 20 minutes and in the last minutes activate the grill function for have a gratin effect.<\/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>31845<\/p>\n","protected":false},"author":570,"featured_media":43513,"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-43512","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43512","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=43512"}],"version-history":[{"count":3,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43512\/revisions"}],"predecessor-version":[{"id":85292,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43512\/revisions\/85292"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media\/43513"}],"wp:attachment":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media?parent=43512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/categories?post=43512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/tags?post=43512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}