{"id":352,"date":"2009-11-07T14:52:00","date_gmt":"2009-11-07T14:52:00","guid":{"rendered":"http:\/\/www.pausacaffeblog.it\/wp\/?p=352"},"modified":"2018-08-07T19:41:27","modified_gmt":"2018-08-07T17:41:27","slug":"pasta-nera","status":"publish","type":"post","link":"https:\/\/www.pausacaffeblog.it\/wp\/2009\/11\/pasta-nera.html","title":{"rendered":"Pasta fresca nera"},"content":{"rendered":"

\"\"Per portare in tavola<\/strong> il nero sprofondo del mare ed il nero cielo stellato.<\/p>\n

Pasta nera al nero di seppia<\/strong><\/p>\n

400 gr farina di semola di grano duro
\n2 vescichette di seppia
\n2 uova
\nsale
\npoca acqua
\n(questo impasto lo preferisco senza uova: in questo caso aumentare la quantit\u00e0 di acqua ed unire un cucchiaio di olio d’oliva)<\/p>\n

Versate il contenuto delle vescichette in una ciotola, diluite con due cucchiai di acqua tiepida.
\nSetacciate la farina sulla spianatoia, disponetela a fontana, mettetevi al centro le uova, un pizzico di sale e il nero di seppia filtrato.<\/p>\n

Questo tipo di impasto risulta ideale in particolare per la realizzazione di primi piatti a base di pesce, crostacei oppure molluschi; secondo i gusti personali, lo si pu\u00f2 preparare utilizzando esclusivamente gli albumi, anzich\u00e9 le due uova intere previste dalla ricetta originale, allo scopo di ottenere un colore finale decisamente pi\u00f9 brillante.<\/p>\n","protected":false},"excerpt":{"rendered":"

Per portare in tavola il nero sprofondo del mare ed il nero cielo stellato. 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