{"id":29737,"date":"2018-04-03T11:51:24","date_gmt":"2018-04-03T09:51:24","guid":{"rendered":"http:\/\/vetrinatoscana.netseven.work\/ricette\/spaghetti-alla-trabaccolara\/"},"modified":"2018-07-13T12:13:14","modified_gmt":"2018-07-13T10:13:14","slug":"spaghetti-alla-trabaccolara","status":"publish","type":"recipe","link":"https:\/\/vetrinatoscana.netseven.work\/en\/recipes\/spaghetti-alla-trabaccolara\/","title":{"rendered":"Spaghetti alla trabaccolara"},"content":{"rendered":"<p>Recipe by Marzia Lombardi, Giorgio restaurant Viareggio<\/p>\n<p><strong>Ingredients for 4 people<\/strong><br \/>\n800 grammes filleted mixed fish (gurnard, hake, red mullet, small sole, sea bass, sea bream, scorpion fish and others).<br \/>\nGarlic<br \/>\nParsley<br \/>\nRipe tomatoes<br \/>\nSalt<br \/>\nPepper<br \/>\nExtra virgin olive oil<br \/>\nWhite wine<br \/>\nSpaghetti<\/p>\n<p><strong>Method<\/strong>:<br \/>\nPut the oil, garlic and chopped parsley into a frying pan. Chop the fresh tomatoes into little pieces and add them to the pan. Add some white wine and allow it to evaporate. Cut the filleted fish into little pieces and add to the pan. Cook it and add salt and pepper.<br \/>\nCook the spaghetti, but strain it when it is still \u201cal dente\u201d. Finish cooking the spaghetti in the sauce you have prepared separately, adding a little of the water the spaghetti was cooked in. Serve in dishes and take to the table.<\/p>\n","protected":false},"author":3180,"featured_media":34238,"template":"","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false},"tags":[],"recipe_category":[137,139],"class_list":["post-29737","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-first-course","recipe_category-seafood"],"acf":{"vt_image":false,"vt_fonte":"","vt_facebook":"","vt_twitter":"","vt_instagram":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Spaghetti alla trabaccolara - Vetrina Toscana<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spaghetti alla trabaccolara - Vetrina Toscana\" \/>\n<meta property=\"og:description\" content=\"Recipe by Marzia Lombardi, Giorgio restaurant Viareggio Ingredients for 4 people 800 grammes filleted mixed fish (gurnard, hake, red mullet, small sole, sea bass, sea bream, scorpion fish and others). 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