{"id":28270,"date":"2020-09-18T10:00:10","date_gmt":"2020-09-18T08:00:10","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=28270"},"modified":"2020-09-17T18:34:27","modified_gmt":"2020-09-17T16:34:27","slug":"pasta-with-salted-anchovy-sauce-pasta-con-salsa-di-acciughe-salate","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/en\/pasta-with-salted-anchovy-sauce-pasta-con-salsa-di-acciughe-salate\/","title":{"rendered":"Pasta with salted anchovy sauce (Pasta con salsa di acciughe salate)"},"content":{"rendered":"<p><strong>Portions:\u00a0<\/strong>Serves 6<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<div class=\"reader_column left_column\" data-colindex=\"0\">\n<ul>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"10:7:0:0:0\" data-endposition=\"10:8:0:0:0\" data-complex=\"0\">50 g\/2 oz currants<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"10:9:0:0:0\" data-endposition=\"10:10:0:0:0\" data-complex=\"0\">1 bunch fresh wild fennel sprigs (optional)<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"10:11:0:0:0\" data-endposition=\"10:12:0:0:0\" data-complex=\"0\">2 parsley sprigs<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"10:13:0:0:0\" data-endposition=\"10:14:0:0:0\" data-complex=\"0\">125 ml\/4 fl oz olive oil<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"10:15:0:0:0\" data-endposition=\"10:16:0:0:0\" data-complex=\"0\">75 g\/3 oz pine nuts<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"10:17:0:0:0\" data-endposition=\"10:18:0:0:0\" data-complex=\"0\">10-12 salted anchovies (see above) or 20-24 anchovy fillets under oil<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"10:19:0:0:0\" data-endposition=\"10:20:0:0:0\" data-complex=\"0\">675 g\/1\u00bd lb spaghetti or bucatini<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><span class=\"text_line\" data-position=\"10:21:0:0:0\" data-endposition=\"10:22:0:0:0\" data-complex=\"0\">1 garlic clove<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\">1 tablespoon fresh oregano leaves<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><span data-selectable=\"0\">\u00a0<\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"10:25:0:0:0\" data-endposition=\"10:26:0:0:0\" data-complex=\"1\"><span data-lineindex=\"0\">225<\/span>\u00a0<span data-lineindex=\"1\">g\/8<\/span>\u00a0<span data-lineindex=\"2\">oz<\/span>\u00a0<span data-lineindex=\"3\"><span id=\"_link_10,25,0,0,0\" class=\"valid_link link_part first_link_part\">toasted<\/span><\/span><span class=\"valid_link link_part\">\u00a0<\/span><span data-lineindex=\"4\"><span class=\"valid_link link_part last_link_part\">breadcrumbs<\/span><\/span><\/span><\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<p><span class=\"text_line\" data-position=\"10:27:0:0:0\" data-endposition=\"10:27:14:0:0\" data-complex=\"0\">Put the currants to soak for 5 minutes in hot water so they soften,<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:27:14:0:0\" data-endposition=\"10:28:0:0:0\" data-complex=\"0\">then drain.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><span class=\"text_line\" data-position=\"10:29:0:0:0\" data-endposition=\"10:29:15:0:0\" data-complex=\"0\">If fresh fennel is available and you wish to use it, wash it, chop it<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:29:15:0:0\" data-endposition=\"10:29:27:4:0\" data-complex=\"0\">roughly, and cook it for about 10 minutes or until tender in abun<\/span><span class=\"text_line\" data-position=\"10:29:27:4:0\" data-endposition=\"10:29:40:0:0\" data-complex=\"0\">dant boiling water. Lift the fennel out with a slotted spoon and use<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:29:40:0:0\" data-endposition=\"10:29:53:0:0\" data-complex=\"0\">the same water to cook the pasta. Chop the fennel into small pieces.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:29:53:0:0\" data-endposition=\"10:29:65:3:0\" data-complex=\"0\">Drain the pasta when it is cooked, reserving some of the cooking liq<\/span><span class=\"text_line\" data-position=\"10:29:65:3:0\" data-endposition=\"10:30:0:0:0\" data-complex=\"0\">uid.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><span class=\"text_line\" data-position=\"10:31:0:0:0\" data-endposition=\"10:31:16:0:0\" data-complex=\"0\">In the meantime, in a small pan (here too I use one that will fit over<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:31:16:0:0\" data-endposition=\"10:31:29:3:0\" data-complex=\"0\">my pasta pot) saut\u00e9 the garlic and the parsley in the olive oil. Dis<\/span><span class=\"text_line\" data-position=\"10:31:29:3:0\" data-endposition=\"10:31:42:3:0\" data-complex=\"0\">card them when they begin to colour, and add to the oil the cur<\/span><span class=\"text_line\" data-position=\"10:31:42:3:0\" data-endposition=\"10:31:54:0:0\" data-complex=\"0\">rants, the pine nuts, and the anchovies. Cook over steam until the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:31:54:0:0\" data-endposition=\"10:31:65:0:0\" data-complex=\"0\">anchovies disintegrate, add the oregano, and place the pan over a <\/span><span class=\"text_line\" data-position=\"10:31:65:0:0\" data-endposition=\"10:32:0:0:0\" data-complex=\"0\">very low heat, stirring constantly, for just about a minute.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><span class=\"text_line\" data-position=\"10:33:0:0:0\" data-endposition=\"10:33:15:0:0\" data-complex=\"0\">Toss the pasta with the fennel if you are using it, the sauce, and the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:33:15:0:0\" data-endposition=\"10:33:24:5:0\" data-complex=\"0\">reserved liquid if needed. Serve accompanied by the toasted bread <\/span><span class=\"text_line\" data-position=\"10:33:24:5:0\" data-endposition=\"10:34:0:0:0\" data-complex=\"0\">crumbs.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><span class=\"text_line\" data-position=\"10:35:0:0:0\" data-endposition=\"10:35:11:0:0\" data-complex=\"0\">If nowadays the Sicilians prefer to use pasta rather than whole<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:35:11:0:0\" data-endposition=\"10:35:21:6:0\" data-complex=\"0\">grains as a vehicle for anchovies, fennel, and other ancient season<\/span><span class=\"text_line\" data-position=\"10:35:21:6:0\" data-endposition=\"10:35:33:0:0\" data-complex=\"0\">ings, they are still passionately fond of something very similar to the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:35:33:0:0\" data-endposition=\"10:35:44:0:0\" data-complex=\"0\">sweet gruel of spelt (a particular variety of wheat), which Apicius<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:35:44:0:0\" data-endposition=\"10:36:0:0:0\" data-complex=\"1\"><span data-lineindex=\"0\">calls<\/span>\u00a0<span data-lineindex=\"1\">apothermum.<\/span><span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><span class=\"text_line\" data-position=\"10:37:0:0:0\" data-endposition=\"10:37:11:0:0\" data-complex=\"0\">Boil spelt with pine nuts and peeled almonds immersed in [boiling]<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:37:11:0:0\" data-endposition=\"10:37:23:0:0\" data-complex=\"0\">water and washed with white clay so that they appear perfectly white,<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:37:23:0:0\" data-endposition=\"10:37:34:0:0\" data-complex=\"0\">add raisins, [flavour with] condensed wine or raisin wine, and serve<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:37:34:0:0\" data-endposition=\"10:37:47:0:0\" data-complex=\"0\">it in a round dish with crushed [nuts, fruit, bread, or cake crumbs]<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:37:47:0:0\" data-endposition=\"10:38:0:0:0\" data-complex=\"0\">sprinkled over it.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><span class=\"text_line\" data-position=\"10:39:0:0:0\" data-endposition=\"10:40:0:0:0\" data-complex=\"1\"><span data-lineindex=\"0\">Apicius,<\/span>\u00a0<span data-lineindex=\"1\">Cookery<\/span>\u00a0<span data-lineindex=\"2\">and<\/span>\u00a0<span data-lineindex=\"3\">Dining<\/span>\u00a0<span data-lineindex=\"4\">in<\/span>\u00a0<span data-lineindex=\"5\">Imperial<\/span>\u00a0<span data-lineindex=\"6\">Rome,<\/span>\u00a0<span data-lineindex=\"7\">first<\/span>\u00a0<span data-lineindex=\"8\">century<\/span>\u00a0<span data-lineindex=\"9\">A.D. <\/span><\/span><span class=\"text_line\" data-position=\"10:41:0:0:0\" data-endposition=\"10:41:11:0:0\" data-complex=\"1\"><span data-lineindex=\"0\">The<\/span>\u00a0<span data-lineindex=\"1\">modern<\/span>\u00a0<span data-lineindex=\"2\">Sicilian<\/span>\u00a0<span data-lineindex=\"3\">equivalent<\/span>\u00a0<span data-lineindex=\"4\">is<\/span>\u00a0<span data-lineindex=\"5\">cucc\u00eca,<\/span>\u00a0<span data-lineindex=\"6\">a<\/span>\u00a0<span data-lineindex=\"7\">sweet<\/span>\u00a0<span data-lineindex=\"8\">pudding<\/span>\u00a0<span data-lineindex=\"9\">of<\/span>\u00a0<span data-lineindex=\"10\">boiled<\/span><span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:41:11:0:0\" data-endposition=\"10:41:24:0:0\" data-complex=\"0\">wheat berries that is made once a year, on Saint Lucy\u2019s Day, when<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:41:24:0:0\" data-endposition=\"10:41:37:0:0\" data-complex=\"0\">only unmilled wheat is eaten and all food made from wheat flour is<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:41:37:0:0\" data-endposition=\"10:41:47:0:0\" data-complex=\"0\">banned. This observance is said to commemorate a great famine<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:41:47:0:0\" data-endposition=\"10:41:60:0:0\" data-complex=\"0\">that came to an end on the feast of Saint Lucy, when grain-laden<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:41:60:0:0\" data-endposition=\"10:41:72:0:0\" data-complex=\"0\">ships arrived in the harbour and the starving populace boiled up the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:41:72:0:0\" data-endposition=\"10:41:83:2:0\" data-complex=\"0\">grain without waiting to mill it. The grain in contemporary cucc\u00eca re<\/span><span class=\"text_line\" data-position=\"10:41:83:2:0\" data-endposition=\"10:41:94:0:0\" data-complex=\"0\">quires three days\u2019 soaking, however too slow a process to fit the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:41:94:0:0\" data-endposition=\"10:41:107:0:0\" data-complex=\"0\">story of the famine, which is no doubt a Christian myth fabricated to<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:41:107:0:0\" data-endposition=\"10:42:0:0:0\" data-complex=\"0\">cloak pagan antecedents.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:43:0:0:0\" data-endposition=\"10:43:13:0:0\" data-complex=\"0\">Saint Lucy, whose feast day in the Julian calendar fell on the shortest<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:43:13:0:0\" data-endposition=\"10:43:27:0:0\" data-complex=\"0\">day of the year, is the protectress of vision and the bringer of light,<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:43:27:0:0\" data-endposition=\"10:43:38:3:0\" data-complex=\"0\">who reassures us in winter\u2019s darkness. The whole grains of the cuc<\/span><span class=\"text_line\" data-position=\"10:43:38:3:0\" data-endposition=\"10:43:50:0:0\" data-complex=\"0\">c\u00eca are seeds, and as such bear promise, too that of future harvest.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:43:50:0:0\" data-endposition=\"10:43:61:0:0\" data-complex=\"0\">The ancient Greeks had something similar, a ritual dish of boiled<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:43:61:0:0\" data-endposition=\"10:43:72:0:0\" data-complex=\"1\"><span data-lineindex=\"0\">seeds<\/span>\u00a0<span data-lineindex=\"1\">known<\/span>\u00a0<span data-lineindex=\"2\">as<\/span>\u00a0<span data-lineindex=\"3\">panspermia,<\/span>\u00a0<span data-lineindex=\"4\">which<\/span>\u00a0<span data-lineindex=\"5\">they<\/span>\u00a0<span data-lineindex=\"6\">prepared<\/span>\u00a0<span data-lineindex=\"7\">twice<\/span>\u00a0<span data-lineindex=\"8\">a<\/span>\u00a0<span data-lineindex=\"9\">year<\/span>\u00a0<span data-lineindex=\"10\">in<\/span><span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"10:43:72:0:0\" data-endposition=\"10:43:85:0:0\" data-complex=\"0\">honour of Apollo, to mark the coming and the going of the summer sun. Cucc\u00eca can be prepared in a number of different versions. The most<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><span data-lineindex=\"0\">archaic<\/span>\u00a0<span data-lineindex=\"1\">calls<\/span>\u00a0<span data-lineindex=\"2\">for<\/span>\u00a0<span data-lineindex=\"3\">vino<\/span>\u00a0<span data-lineindex=\"4\">cotto,<\/span>\u00a0<span data-lineindex=\"5\">a<\/span>\u00a0<span data-lineindex=\"6\">thick,<\/span>\u00a0<span data-lineindex=\"7\">molasses like<\/span>\u00a0<span data-lineindex=\"8\">syrup<\/span>\u00a0<span data-lineindex=\"9\">made<\/span>\u00a0<span data-lineindex=\"10\">from<\/span><span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>sieved grape must boiled down to a third of its original volume,<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>which is the \u201ccondensed wine\u201d of the Apician recipe, and which, together with honey, was a basic sweetening agent in classical cooking. Later versions require that the soaked and boiled wheat berries<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>be mixed with ricotta cream or with a corn flour pudding known as<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><span data-lineindex=\"0\">biancomangiare,<\/span>\u00a0<span data-lineindex=\"1\">and<\/span>\u00a0<span data-lineindex=\"2\">liberally<\/span>\u00a0<span data-lineindex=\"3\">decorated<\/span>\u00a0<span data-lineindex=\"4\">with<\/span>\u00a0<span data-lineindex=\"5\">bits<\/span>\u00a0<span data-lineindex=\"6\">of<\/span>\u00a0<span data-lineindex=\"7\">chocolate,<\/span>\u00a0<span data-lineindex=\"8\">can<\/span>died fruit, and abundant cinnamon. In either case the result is as<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>sweet and as gooey as only a true Sicilian could wish.<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Portions:\u00a0Serves 6 Ingredients: 50 g\/2 oz currants\u00a0\u00a0 1 bunch fresh wild fennel sprigs (optional)\u00a0\u00a0 2 parsley sprigs\u00a0\u00a0 125 ml\/4 fl oz olive oil\u00a0\u00a0 75 g\/3 oz pine nuts\u00a0\u00a0 10-12 salted anchovies (see above) or 20-24 anchovy fillets under oil\u00a0\u00a0 675 g\/1\u00bd lb spaghetti or bucatini\u00a0\u00a01 garlic clove\u00a0 1 tablespoon fresh oregano leaves\u00a0\u00a0 225\u00a0g\/8\u00a0oz\u00a0toasted\u00a0breadcrumbs Preparation: Put&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/en\/pasta-with-salted-anchovy-sauce-pasta-con-salsa-di-acciughe-salate\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":28271,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[6572],"tags":[],"class_list":["post-28270","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - 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