{"id":535,"date":"2016-11-22T11:00:51","date_gmt":"2016-11-22T10:00:51","guid":{"rendered":"http:\/\/www.ristorantiditalia.net\/blog\/?p=535"},"modified":"2016-11-22T10:03:49","modified_gmt":"2016-11-22T09:03:49","slug":"minestra-di-ceci","status":"publish","type":"post","link":"https:\/\/www.ristorantiditalia.net\/blog\/minestra-di-ceci\/","title":{"rendered":"Minestra di ceci"},"content":{"rendered":"<p><strong><em>INGREDIENTI <\/em><\/strong>(4 persone)<strong><em><br \/>\n<\/em><\/strong><\/p>\n<p>300 g di ceci &#8211; 2 cipollotti freschi &#8211; 1 cucchiaino di bicarbonato &#8211; olio &#8211; limone &#8211; sale<\/p>\n<p><strong><em>PROCEDIMENTO<\/em><\/strong><\/p>\n<p>Mettete a bagno i ceci in acqua tiepida e bicarbonato per dodici ore. Scolateli, spelateli metteteli in una pentola, copriteli d\u2019acqua e portate a bollore. Unite i cipollotti tritati e cuocete per due ore. Controllare\u00a0 il sale. Versatela in una zuppiera, condite con l\u2019olio e il succo di mezzo limone passato al colino ed infine servite.<\/p>\n<p><strong><em>PER SAPERNE DI PI\u00d9<\/em><\/strong><\/p>\n<p>Fra i legumi, i ceci si distinguono per il patrimonio di vitamine del gruppo B, che sono coinvolte in tutti i processi vitali e servono per la produzione di energia, per l\u2019attivit\u00e0 del cervello e dei muscoli, per la sintesi degli ormoni e degli anticorpi e per stimolare la risposta immunitaria.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTI (4 persone) 300 g di ceci &#8211; 2 cipollotti freschi &#8211; 1 cucchiaino di bicarbonato &#8211; olio &#8211; limone &#8211; sale PROCEDIMENTO Mettete a bagno i ceci in acqua tiepida e bicarbonato per dodici ore. Scolateli, spelateli metteteli in una pentola, copriteli d\u2019acqua e portate a bollore. Unite i cipollotti tritati e cuocete per [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":536,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[61,17,15],"class_list":["post-535","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","tag-ceci","tag-cucina-toscana","tag-toscana"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Minestra di ceci | Blog Ristorantiditalia.net<\/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\/minestra-di-ceci\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Minestra di ceci | Blog Ristorantiditalia.net\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTI (4 persone) 300 g di ceci &#8211; 2 cipollotti freschi &#8211; 1 cucchiaino di bicarbonato &#8211; olio &#8211; limone &#8211; sale PROCEDIMENTO Mettete a bagno i ceci in acqua tiepida e bicarbonato per dodici ore. 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