{"id":244,"date":"2014-04-07T06:14:30","date_gmt":"2014-04-07T04:14:30","guid":{"rendered":"http:\/\/www.ristorantiditalia.net\/blog\/?p=244"},"modified":"2016-10-13T07:03:18","modified_gmt":"2016-10-13T05:03:18","slug":"spaghetti-alla-nursina","status":"publish","type":"post","link":"https:\/\/www.ristorantiditalia.net\/blog\/spaghetti-alla-nursina\/","title":{"rendered":"Spaghetti alla nursina"},"content":{"rendered":"<p>Per 4 PERSONE; Esecuzione: MEDIA; Preparazione:15 MIN.; Cottura: 15 MIN.; Vino: GRECHETTO COLLI MARTANI<\/p>\n<p><b><i>INGREDIENTI<\/i><\/b><\/p>\n<p>320 g di spaghetti; 100 g di tartufi neri; 4 filetti d\u2019acciuga; 1\/2 bicchiere d\u2019olio; 1 ciuffo di prezzemolo; sale.<\/p>\n<p><b><i>PROCEDIMENTO:<\/i><\/b><\/p>\n<p>Mettete in un tegame l\u2019olio, quando \u00e8 caldo unite le acciughe e fatele sciogliere a calore moderato. Togliete dal fuoco e unite i tartufi tagliati a fettine. Ponete di nuovo sul fuoco pochi minuti facendo attenzione\u00a0 che il composto non prenda il bollore. Lessate gli spaghetti in acqua salata, scolateli e conditeli con la salsa. Cospargete con il prezzemolo tritato e servite.<\/p>\n<p><b><i>PER SAPERNE DI PI\u00d9<\/i><\/b><\/p>\n<p>Dopo averli acquistati, i tartufi non devono essere conservati a lungo, perch\u00e9 l\u2019aroma svanisce facilmente o, comunque, diminuisce. Si possono riporre per due giorni al massimo in un barattolo di vetro a chiusura ermetica (dopo averli spazzolati con cura senza per\u00f2 lavarli) insieme ad alcuni etti di riso crudo, che assorbir\u00e0 parte del loro aroma e che poi usato per un risotto consentir\u00e0 di ottenere un piatto profumatissimo. \u00c8 forse il piatto pi\u00f9 semplice della cucina umbra, ma richiede attenzione nel prepararlo: basta un po\u2019 d\u2019aglio in pi\u00f9, l\u2019acciuga che sfrigga invece di sciogliersi dolcemente, l\u2019olio che non sia genuino per avere un piatto mediocre. La scelta dei tartufi \u00e8 preminente. I pi\u00f9 famosi sono quelli neri di Norcia (da qui il nome di questo piatto) e di Spoleto, in vendita dalla vigilia di Natale a marzo. Negli altri mesi sono di scarso rendimento gastronomico.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Per 4 PERSONE; Esecuzione: MEDIA; Preparazione:15 MIN.; Cottura: 15 MIN.; Vino: GRECHETTO COLLI MARTANI INGREDIENTI 320 g di spaghetti; 100 g di tartufi neri; 4 filetti d\u2019acciuga; 1\/2 bicchiere d\u2019olio; 1 ciuffo di prezzemolo; sale. PROCEDIMENTO: Mettete in un tegame l\u2019olio, quando \u00e8 caldo unite le acciughe e fatele sciogliere a calore moderato. Togliete dal [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":464,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[12,40],"class_list":["post-244","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","tag-ricette-2","tag-umbria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Spaghetti alla nursina<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ristorantiditalia.net\/blog\/spaghetti-alla-nursina\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spaghetti alla nursina\" \/>\n<meta property=\"og:description\" content=\"Per 4 PERSONE; Esecuzione: MEDIA; Preparazione:15 MIN.; Cottura: 15 MIN.; Vino: GRECHETTO COLLI MARTANI INGREDIENTI 320 g di spaghetti; 100 g di tartufi neri; 4 filetti d\u2019acciuga; 1\/2 bicchiere d\u2019olio; 1 ciuffo di prezzemolo; sale. PROCEDIMENTO: Mettete in un tegame l\u2019olio, quando \u00e8 caldo unite le acciughe e fatele sciogliere a calore moderato. 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