{"id":14654,"date":"2016-05-28T08:45:34","date_gmt":"2016-05-28T06:45:34","guid":{"rendered":"http:\/\/www.vesuvioweb.com\/it\/?p=14654"},"modified":"2016-05-28T08:45:34","modified_gmt":"2016-05-28T06:45:34","slug":"05-ippolito-cavalcanti-regola-quatto-piatte-de-carne","status":"publish","type":"post","link":"https:\/\/www.vesuvioweb.com\/it\/2016\/05\/05-ippolito-cavalcanti-regola-quatto-piatte-de-carne\/","title":{"rendered":"05 &#8211; Ippolito Cavalcanti  &#8211; Regola Quatto &#8211; Piatte de Carne"},"content":{"rendered":"<p style=\"text-align: center;\">CUCINA CASARECCIA IN DIALETTO NAPOLETANO<\/p>\n<p style=\"text-align: center;\">Ippolito Cavalcanti\u00a0 &#8211; Regola Quatto &#8211; Piatte de Carne<\/p>\n<p style=\"text-align: center;\">Di<\/p>\n<p style=\"text-align: center;\"><strong>Gianna De Filippis &#8211; Salvatore Argenziano<\/strong><\/p>\n<p>Porpette a lo tiano.\u00a0 Piglia no ruotolo de\u2019 na bella fella de coscia ne lieve tutte chelle nervicciolle e pellecchie e de tutte ste pellecchie ne farraje no stufato; chella porpa la pesarraje1 dint\u2019a lo mortaro fina fina, po piglia na mollica de pane de na pagnotta, spognata co l\u2019acqua, e nce la pise2, miezo quarto de frommaggio grattato, doj\u2019 ova, sale pepe, e petrosino3 ntretato, mbruoglie buono ogne ncosa, e ne farraje tanta pallottole, ncio\u00e8, li porpette, e le farraje cocere dinto a chillo brodo. De la stessa manera putarraje fa li brasciole, mper\u00f2 doppo che haje pesata la carne, nce mmiscarraje na mollica de pane spognata co l\u2019acqua, e spremmuta, ne farraje tanta parte come se volisse fa li porpette, de ogne porzione ne farraje na pettolella4 ncoppa a lo bancone; po piglia no poco de nzogna sale, e pepe, petrosino, e majorana ntretata, e pe ogne pettolella nce farraje na lardiata, l\u2019arravuoglie bone bone, e le faje cocere dinto a lo brodo russo, ch\u2019avarraje fatto de tutte le pellecchie.<\/p>\n<p><a href=\"http:\/\/www.vesuvioweb.com\/it\/wp-content\/uploads\/05-Ippolito-Cavalcanti-Regola-Quatto-Piatte-de-Carne-vesuvioweb-2016.pdf\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-14657\" src=\"http:\/\/www.vesuvioweb.com\/it\/wp-content\/uploads\/icona-Piatte-de-Carne2.jpg\" alt=\"icona Piatte de Carne2\" width=\"763\" height=\"472\" srcset=\"https:\/\/www.vesuvioweb.com\/it\/wp-content\/uploads\/icona-Piatte-de-Carne2.jpg 763w, https:\/\/www.vesuvioweb.com\/it\/wp-content\/uploads\/icona-Piatte-de-Carne2-300x186.jpg 300w, https:\/\/www.vesuvioweb.com\/it\/wp-content\/uploads\/icona-Piatte-de-Carne2-600x371.jpg 600w\" sizes=\"(max-width: 763px) 100vw, 763px\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><strong><a href=\"http:\/\/www.vesuvioweb.com\/it\/wp-content\/uploads\/05-Ippolito-Cavalcanti-Regola-Quatto-Piatte-de-Carne-vesuvioweb-2016.pdf\">05 &#8211; Ippolito Cavalcanti &#8211; Regola Quatto &#8211; Piatte de Carne- vesuvioweb 2016<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>CUCINA CASARECCIA IN DIALETTO NAPOLETANO Ippolito Cavalcanti\u00a0 &#8211; Regola Quatto &#8211; Piatte de Carne Di&hellip;<\/p>\n","protected":false},"author":2,"featured_media":14656,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[9,463],"tags":[],"class_list":["post-14654","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-00-in-rilievo","category-ippolito-cavalcanti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - 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