{"id":2148,"date":"2017-05-09T11:20:52","date_gmt":"2017-05-09T11:20:52","guid":{"rendered":"https:\/\/www.foodismo.it\/en\/?p=2148"},"modified":"2017-09-16T07:50:59","modified_gmt":"2017-09-16T07:50:59","slug":"salento-octopus-in-spring-made-by-chef-ivan-tronci","status":"publish","type":"post","link":"https:\/\/www.foodismo.it\/en\/food\/salento-octopus-in-spring-made-by-chef-ivan-tronci\/","title":{"rendered":"Salento octopus in spring: made by chef Ivan Tronci"},"content":{"rendered":"

[et_pb_section bb_built=”1″ fullwidth=”off” specialty=”off”][et_pb_row][et_pb_column type=”4_4″][et_pb_dcsbcm_divi_breadcrumbs_module _builder_version=”3.0.56″ hide_homebreadcrumb=”off” separator=”sep-raquo” hide_currentbreadcrumb=”off” homebreadcrumborientation=”left” background_layout=”light” fontsbreadcrumbs_font_size_tablet=”51″ fontsbreadcrumbs_line_height_tablet=”2″ fontsseperator_font_size_tablet=”51″ fontsseperator_line_height_tablet=”2″ fontsbreadcrumblinks_font_size_tablet=”51″ fontsbreadcrumblinks_line_height_tablet=”2″ \/][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ fullwidth=”on” specialty=”off”][et_pb_fullwidth_post_title title=”on” meta=”on” author=”on” date=”off” categories=”on” comments=”on” featured_image=”on” featured_placement=”above” parallax_effect=”on” parallax_method=”off” text_orientation=”left” text_color=”dark” text_background=”off” text_bg_color=”rgba(255,255,255,0.9)” module_bg_color=”rgba(255,255,255,0)” use_border_color=”off” border_color=”#ffffff” border_style=”solid” background_color=”rgba(255,255,255,0)” parallax=”on” \/][\/et_pb_section][et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”4_4″][et_pb_text background_layout=”light” border_style=”solid” text_font_size=”18″ background_position=”top_left” background_repeat=”repeat” background_size=”initial” module_alignment=”left” _builder_version=”3.0.74″]<\/p>\n

Salento octopus in spring is an explosion of colors and flavors.
\nThe cooking was done in pignata and, instead of cooking it together with the tomato, our chef used a pur\u00e9e of chickpeas flavored with rosemary together with various seasonal vegetables.
\nIvan wanted to sign his creation, using ingredients from the Far East: (meta of his last trip) nori algae and almonds to wasabi.<\/p>\n

Ingredients<\/h2>\n

Octopus
\nCelery
\nCarrot
\nOnion of Tropea
\nGarlic
\nWhite wine
\nEVO oil
\nLaurel
\nWhite pepper beans
\nOctopus
\nChickpeas
\nFennels
\nRavanelli
\nBeans
\nParsley
\nRosemary
\nAlga nori
\nAlmonds with wasabi<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div> Salento octopus in spring is an explosion of colors and flavors. The cooking was done in pignata and, instead of cooking it together with the tomato, our chef used a pur\u00e9e of chickpeas flavored with rosemary together with various seasonal vegetables. Ivan wanted to sign his creation, using ingredients from the Far East: (meta […]<\/p>\n","protected":false},"author":2,"featured_media":2152,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","yasr_overall_rating":0,"yasr_post_is_review":"","yasr_auto_insert_disabled":"","yasr_review_type":"","footnotes":""},"categories":[7],"tags":[],"yst_prominent_words":[481,415,400,546,620,544,463,398,464,476,436,617,396,391,599,404,468,746,616,479],"class_list":["post-2148","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yasr_visitor_votes":{"stars_attributes":{"read_only":false,"span_bottom":false},"number_of_votes":0,"sum_votes":0},"_links":{"self":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/2148","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/comments?post=2148"}],"version-history":[{"count":6,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/2148\/revisions"}],"predecessor-version":[{"id":2967,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/2148\/revisions\/2967"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/media\/2152"}],"wp:attachment":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/media?parent=2148"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/categories?post=2148"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/tags?post=2148"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/yst_prominent_words?post=2148"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}