{"id":3172,"date":"2025-08-04T14:53:30","date_gmt":"2025-08-04T14:53:30","guid":{"rendered":"https:\/\/www.polygonspace.it\/sulaore\/?post_type=ricetta&#038;p=3172"},"modified":"2026-03-05T16:08:23","modified_gmt":"2026-03-05T15:08:23","slug":"gratin-di-pane-carasau-e-finocchietto-selvatico","status":"publish","type":"ricetta","link":"https:\/\/sulaore.it\/fr\/ricetta\/gratin-di-pane-carasau-e-finocchietto-selvatico\/","title":{"rendered":"Gratin de pain Carasau et fenouil sauvage"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Sbucciate e affettate 4 scalogni. Lavate e spezzettate 2 manciate di finocchietto selvatico, eliminando i gambi pi\u00f9 duri. Portate a bollore 1 litro scarso di acqua salata. Immergetevi il finocchietto e gli scalogni cuocendoli per 5 minuti. Scolateli con una schiumarola e conservate l\u2019acqua di cottura.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prendete 4 scodelle individuali resistenti al calore e alternatevi strati di&nbsp;pane carasau&nbsp;con il&nbsp;finocchietto, gli&nbsp;scalogni,&nbsp;pepe nero&nbsp;macinato al momento, scaglie sottili di&nbsp;pecorino&nbsp;e di&nbsp;parmigiano&nbsp;e un filo di&nbsp;olio extravergine d\u2019oliva. Terminate con uno strato di&nbsp;formaggi, olio e pepe.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Suddividete nelle scodelle l\u2019acqua di cottura di&nbsp;scalogni&nbsp;e&nbsp;finocchietto. Passate i recipienti con la&nbsp;zuppa&nbsp;nel forno a gratinare&nbsp;per 10 minuti e lasciate riposare prima di servire. Il&nbsp;gratin di pane e finocchietto selvatico&nbsp;\u00e8 ottimo anche preparato in anticipo e riscaldato.<\/p>","protected":false},"template":"","class_list":["post-3172","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gratin di Pane Carasau e finocchietto selvatico - Sulaore<\/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:\/\/sulaore.it\/fr\/ricetta\/gratin-di-pane-carasau-e-finocchietto-selvatico\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gratin di Pane Carasau e finocchietto selvatico - Sulaore\" \/>\n<meta property=\"og:description\" content=\"Sbucciate e affettate 4 scalogni. Lavate e spezzettate 2 manciate di finocchietto selvatico, eliminando i gambi pi\u00f9 duri. Portate a bollore 1 litro scarso di acqua salata. Immergetevi il finocchietto e gli scalogni cuocendoli per 5 minuti. Scolateli con una schiumarola e conservate l\u2019acqua di cottura. 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