{"id":11009,"date":"2020-10-04T08:10:45","date_gmt":"2020-10-04T06:10:45","guid":{"rendered":"https:\/\/www.viverevegan.org\/?p=11009"},"modified":"2021-07-07T15:15:05","modified_gmt":"2021-07-07T13:15:05","slug":"domenica-primavera-estate","status":"publish","type":"post","link":"https:\/\/web.studioinformatico.net\/viverevegan\/domenica-primavera-estate\/","title":{"rendered":"Domenica"},"content":{"rendered":"<p style=\"font-size: 15px; line-height: 28px; padding-left: 0px;\"><strong><span style=\"font-size: 180%; color: #038606;\">VEGAN<br \/>\nStart Men\u00f9<\/span><\/strong><\/p>\n<p style=\"font-size: 15px; line-height: 28px; padding-left: 0px;\"><span style=\"font-size: 150%; color: black;\">Men\u00f9 settimanale primavera\/estate<\/span><\/p>\n<div class=\"sc-list sc-list-check fa-ul\"><ul class=''>\n<\/ul><\/div>\n<strong>Pranzo<\/strong><br \/>\n<div class=\"sc-list sc-list-check fa-ul\"><ul class=''>\n<li><i class=\"fa fa-check\"><\/i>Fiori di zucca ripieni;<\/li>\n<li><i class=\"fa fa-check\"><\/i>Pasta con peperoni, datterini e olive.<\/li>\n<\/ul><\/div>\n<strong>Cena<\/strong><br \/>\n<div class=\"sc-list sc-list-check fa-ul\"><ul class=''>\n<li><i class=\"fa fa-check\"><\/i>Peperoni ripieni di farro e lenticchie;<\/li>\n<li><i class=\"fa fa-check\"><\/i>Biete ripassate.<\/li>\n<\/ul><\/div>\n<hr \/>\n<p style=\"font-size: 15px; line-height: 28px; padding-left: 0px;\"><span style=\"font-size: 150%; color: black;\">Ricette<\/span><\/p>\n<h3 class=\"p1\">Fiori di zucca ripieni<\/h3>\n<p class=\"p1\"><span class=\"s1\"><b>Ingredienti<\/b><br \/>\n<i>fiori di zucca freschissimi<\/i><br \/>\n<i>ceci lessati<\/i><br \/>\n<i>un paio di spicchi di aglio nero<\/i><br \/>\n<i>prezzemolo fresco<\/i><br \/>\n<i>mandorle<\/i><br \/>\n<i>olio evo<\/i><br \/>\n<i>pepe<\/i><\/span><\/p>\n<p class=\"p1\"><span class=\"s1\"><b>Preparazione<\/b><br \/>\nCon l\u2019aiuto del minipimer frullate i ceci con un filo d\u2019olio, l\u2019aglio nero, un pizzico di sale e pepe.<br \/>\nA parte pulite il prezzemolo e tritatelo grossolanamente, tostate le mandorle e pestellatele, infine unite il tutto al composto di ceci frullati.<br \/>\nPulite i fiori, incidendo la parte gialla e mettete una cucchiaiata di ripieno in ciascun fiore, richiudendolo il pi\u00f9 possibile.<br \/>\nMetteteli su una teglia con un filo d\u2019olio e infornateli a 180\u00b0 fino a doratura.<br \/>\n<\/span><\/p>\n<p>&nbsp;<\/p>\n<h3 class=\"p1\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignright size-full wp-image-11047\" src=\"https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/pasta-peperoni-olive.jpg\" alt=\"\" width=\"1078\" height=\"516\" srcset=\"https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/pasta-peperoni-olive.jpg 1078w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/pasta-peperoni-olive-300x144.jpg 300w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/pasta-peperoni-olive-1024x490.jpg 1024w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/pasta-peperoni-olive-702x336.jpg 702w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/pasta-peperoni-olive-251x120.jpg 251w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/pasta-peperoni-olive-600x287.jpg 600w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/pasta-peperoni-olive-251x120@2x.jpg 502w\" sizes=\"(max-width: 1078px) 100vw, 1078px\" \/>Pasta con peperoni, datterini e olive<\/h3>\n<p class=\"p1\"><span class=\"s1\"><b>Ingredienti<\/b><br \/>\n<i>mezze penne semintegrali<\/i><br \/>\n<i>peperoni rossi spellati<\/i><br \/>\n<i>olive kalamon<\/i><br \/>\n<i>cipolla di tropea<\/i><br \/>\n<i>pomodorini datterini<\/i><br \/>\n<i>aglio<\/i><\/span><\/p>\n<p class=\"p1\"><span class=\"s1\"><b>Preparazione<\/b><br \/>\nMentre la pasta cuoce fate soffriggere l\u2019aglio e la cipolla di tropea aggiungendo un goccio di acqua. Unite poi i filetti di peperone spellato (cui avrete tolto i semi e la parte bianca) e le olive sminuzzate e fate cuocere a fiamma allegra. Unite infine pochi pomodorini facendoli saltare brevemente: devono rilasciare il loro succo, ma non cuocersi del tutto. Unite poi la pasta e servite guarnendo con del basilico fresco.<br \/>\n<\/span><\/p>\n<p>&nbsp;<\/p>\n<h3 class=\"p1\"><img decoding=\"async\" class=\"alignright size-full wp-image-11048\" src=\"https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/peperone-ripieno-farro.jpg\" alt=\"\" width=\"1078\" height=\"516\" srcset=\"https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/peperone-ripieno-farro.jpg 1078w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/peperone-ripieno-farro-300x144.jpg 300w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/peperone-ripieno-farro-1024x490.jpg 1024w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/peperone-ripieno-farro-702x336.jpg 702w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/peperone-ripieno-farro-251x120.jpg 251w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/peperone-ripieno-farro-600x287.jpg 600w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/peperone-ripieno-farro-251x120@2x.jpg 502w\" sizes=\"(max-width: 1078px) 100vw, 1078px\" \/>Peperoni ripieni di farro e lenticchie<\/h3>\n<p class=\"p1\"><span class=\"s1\"><b>Ingredienti<\/b><br \/>\n<i>peperoni<\/i><br \/>\n<i>farro<\/i><br \/>\n<i>lenticchie umbre<\/i><br \/>\n<i>cipolla<\/i><br \/>\n<i>aglio<\/i><br \/>\n<i>lievito in scaglie<\/i><br \/>\n<i>pangrattato<\/i><br \/>\n<i>brodo granulare bio<\/i><br \/>\n<i>prezzemolo<\/i><\/span><\/p>\n<p class=\"p1\"><span class=\"s1\"><b>Preparazione<\/b><br \/>\nInnanzitutto pulite i peperoni: tagliateli a met\u00e0 per il senso della lunghezza e procedete eliminando i semi e le parti bianche.<br \/>\nMettete i gusci in forno a 230\u00b0 per una ventina di minuti.<br \/>\nNel frattempo potete lessare il farro con pochissimo sale.<br \/>\nCuocete le lenticchie sempre stando bassi di sale con un soffritto di cipolla.<br \/>\nUnite il farro gi\u00e0 lessato e le lenticchie e ripassateli in padella facendo un soffritto di aglio, una punta di brodo granulare e prezzemolo.<br \/>\nInfine mettete il farro nei gusci di peperone arrostiti, coprite di lievito e pangrattato, ripassate in forno fino a doratura.<\/span><\/p>\n<h6><strong>Foto \u00a9 Dott. Giulia Napolitano<\/strong><\/h6>\n<p><a href=\"https:\/\/web.studioinformatico.net\/viverevegan\/lunedi-primavera-estate\/\"><span class=\"button-ricette\">LUNED\u00cc<\/span><\/a> <a href=\"https:\/\/web.studioinformatico.net\/viverevegan\/martedi-primavera-estate\/\"><span class=\"button-ricette\">MARTED\u00cc<\/span><\/a> <a href=\"https:\/\/web.studioinformatico.net\/viverevegan\/mercoledi-primavera-estate\/\"><span class=\"button-ricette\">MERCOLED\u00cc<\/span><\/a> <a href=\"https:\/\/web.studioinformatico.net\/viverevegan\/giovedi-primavera-estate\/\"><span class=\"button-ricette\">GIOVED\u00cc<\/span><\/a> <a href=\"https:\/\/web.studioinformatico.net\/viverevegan\/venerdi-primavera-estate\/\"><span class=\"button-ricette\">VENERD\u00cc<\/span><\/a> <a href=\"https:\/\/web.studioinformatico.net\/viverevegan\/sabato-primavera-estate\/\"><span class=\"button-ricette\">SABATO<\/span><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p><strong>Pranzo<\/strong><br \/>\n<em>Fiori di zucca ripieni<\/em><br \/>\n<em>Pasta con peperoni, datterini e olive <\/em><\/p>\n<p><strong>Cena<\/strong><br \/>\n<em>Peperoni ripieni di farro e lenticchie <\/em><br \/>\n<em>Biete ripassate<\/em><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/web.studioinformatico.net\/viverevegan\/domenica-primavera-estate\/\"><span class=\"button-VSM\">VAI ALLE RICETTE<\/span><\/a><\/p>\n","protected":false},"author":23,"featured_media":11046,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"give_campaign_id":0,"footnotes":""},"categories":[535],"tags":[],"class_list":["post-11009","post","type-post","status-publish","format-standard","has-post-thumbnail","category-vegan-start-menu-primavera-estate"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - 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