{"id":779,"date":"2020-07-16T11:54:30","date_gmt":"2020-07-16T10:54:30","guid":{"rendered":"https:\/\/www.gabriellaganugi.com\/?p=779"},"modified":"2020-07-16T11:55:19","modified_gmt":"2020-07-16T10:55:19","slug":"inzimino-di-baccala","status":"publish","type":"post","link":"https:\/\/www.gabriellaganugi.com\/en\/inzimino-di-baccala\/","title":{"rendered":"Cod Inzimino"},"content":{"rendered":"<p><\/p>\n<p class=\"p1\">Serves 4<\/p>\n<p class=\"p1\"><strong>Ingredients<\/strong><\/p>\n<ul>\n<li class=\"p1\">1 1\/2 lbs dried salt cod<\/li>\n<li class=\"p1\">flour<\/li>\n<li class=\"p1\">1 cup of extra virgin olive oil<\/li>\n<li class=\"p1\">4 cups canned tomato pulp<\/li>\n<li class=\"p1\">parsley<\/li>\n<li class=\"p1\">2 garlic cloves<\/li>\n<li class=\"p1\">2 handfuls of boiled chard<\/li>\n<li class=\"p1\">salt and pepper<\/li>\n<\/ul>\n<p class=\"p3\">Place the dried cod in water to soften and desalt it. Cut the fish into large pieces, dry, and lightly flour.<\/p>\n<p class=\"p1\">Brown the cod in a generous amount of hot olive oil. Add the tomato, salt, and pepper to taste.<\/p>\n<p class=\"p1\">Cook on medium heat for a few minutes. Mince the garlic and some parsley together and add to the pan towards the last few minutes of the cooking time.<\/p>\n<p class=\"p1\">Remove the cod from the pan and let rest in a dish. In the meantime, finely chop the chard and add them to the pan with remaining tomato sauce. Shred the cod in the dish and return to the cooking pan. Mix with the beets and cook for another 10-15 minutes.<\/p>\n<p>\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-779 gallery-columns-2 gallery-size-medium'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.gabriellaganugi.com\/en\/img_1515\/'><img loading=\"lazy\" decoding=\"async\" width=\"620\" height=\"465\" src=\"https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1515-620x465.png\" class=\"attachment-medium size-medium\" alt=\"\" srcset=\"https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1515-620x465.png 620w, https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1515-768x576.png 768w, https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1515.png 1000w\" sizes=\"auto, (max-width: 620px) 100vw, 620px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.gabriellaganugi.com\/en\/img_1517\/'><img loading=\"lazy\" decoding=\"async\" width=\"620\" height=\"465\" src=\"https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1517-620x465.png\" class=\"attachment-medium size-medium\" alt=\"\" srcset=\"https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1517-620x465.png 620w, https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1517-768x576.png 768w, https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1517.png 1000w\" sizes=\"auto, (max-width: 620px) 100vw, 620px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.gabriellaganugi.com\/en\/img_1518\/'><img loading=\"lazy\" decoding=\"async\" width=\"620\" height=\"465\" src=\"https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1518-620x465.png\" class=\"attachment-medium size-medium\" alt=\"\" srcset=\"https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1518-620x465.png 620w, https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1518-768x576.png 768w, https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1518.png 1000w\" sizes=\"auto, (max-width: 620px) 100vw, 620px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.gabriellaganugi.com\/en\/img_1519\/'><img loading=\"lazy\" decoding=\"async\" width=\"620\" height=\"465\" src=\"https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1519-620x465.png\" class=\"attachment-medium size-medium\" alt=\"\" srcset=\"https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1519-620x465.png 620w, https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1519-768x576.png 768w, https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1519.png 1000w\" sizes=\"auto, (max-width: 620px) 100vw, 620px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n<\/p>","protected":false},"excerpt":{"rendered":"<p>Serves 4 Ingredients 1 1\/2 lbs dried salt cod flour 1 cup of extra virgin olive oil 4 cups canned tomato pulp parsley 2 garlic cloves 2 handfuls of boiled chard salt and pepper Place the dried cod in water to soften and desalt it. Cut the fish into large pieces, dry, and lightly flour. Brown the cod in a generous amount of hot olive oil. Add the tomato, salt, and pepper to taste. Cook on medium heat for a few minutes. Mince the garlic and some parsley together and add to the pan towards the last few minutes of the cooking time. Remove the cod from the pan and let rest in a dish. In the meantime, finely chop the chard and add them to the pan with remaining tomato sauce. Shred the cod in the dish and return to the cooking pan. Mix with the beets and cook for another 10-15 minutes.<\/p>\n","protected":false},"author":6,"featured_media":777,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[9],"tags":[],"class_list":["post-779","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-recipes","post_format-post-format-gallery"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cod Inzimino - GABRIELLA GANUGI<\/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:\/\/www.gabriellaganugi.com\/en\/inzimino-di-baccala\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cod Inzimino - GABRIELLA GANUGI\" \/>\n<meta property=\"og:description\" content=\"Serves 4 Ingredients 1 1\/2 lbs dried salt cod flour 1 cup of extra virgin olive oil 4 cups canned tomato pulp parsley 2 garlic cloves 2 handfuls of boiled chard salt and pepper Place the dried cod in water to soften and desalt it. Cut the fish into large pieces, dry, and lightly flour. Brown the cod in a generous amount of hot olive oil. Add the tomato, salt, and pepper to taste. Cook on medium heat for a few minutes. Mince the garlic and some parsley together and add to the pan towards the last few minutes of the cooking time. Remove the cod from the pan and let rest in a dish. In the meantime, finely chop the chard and add them to the pan with remaining tomato sauce. Shred the cod in the dish and return to the cooking pan. Mix with the beets and cook for another 10-15 minutes.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gabriellaganugi.com\/en\/inzimino-di-baccala\/\" \/>\n<meta property=\"og:site_name\" content=\"GABRIELLA GANUGI\" \/>\n<meta property=\"article:published_time\" content=\"2020-07-16T10:54:30+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-07-16T10:55:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1519.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"750\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"graph_user\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gabriellaganugi.com\/en\/inzimino-di-baccala\/\",\"url\":\"https:\/\/www.gabriellaganugi.com\/en\/inzimino-di-baccala\/\",\"name\":\"Cod Inzimino - GABRIELLA GANUGI\",\"isPartOf\":{\"@id\":\"https:\/\/www.gabriellaganugi.com\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.gabriellaganugi.com\/en\/inzimino-di-baccala\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.gabriellaganugi.com\/en\/inzimino-di-baccala\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1519.png\",\"datePublished\":\"2020-07-16T10:54:30+00:00\",\"dateModified\":\"2020-07-16T10:55:19+00:00\",\"author\":{\"@id\":\"https:\/\/www.gabriellaganugi.com\/en\/#\/schema\/person\/8b1a85d3b24e03b76852c443677d23fe\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.gabriellaganugi.com\/en\/inzimino-di-baccala\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.gabriellaganugi.com\/en\/inzimino-di-baccala\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.gabriellaganugi.com\/en\/inzimino-di-baccala\/#primaryimage\",\"url\":\"https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1519.png\",\"contentUrl\":\"https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1519.png\",\"width\":1000,\"height\":750},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.gabriellaganugi.com\/en\/inzimino-di-baccala\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.gabriellaganugi.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Cod Inzimino\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.gabriellaganugi.com\/en\/#website\",\"url\":\"https:\/\/www.gabriellaganugi.com\/en\/\",\"name\":\"GABRIELLA GANUGI\",\"description\":\"La Bambina che Contava le Formiche\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.gabriellaganugi.com\/en\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.gabriellaganugi.com\/en\/#\/schema\/person\/8b1a85d3b24e03b76852c443677d23fe\",\"name\":\"graph_user\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.gabriellaganugi.com\/en\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/25c270fc6e0e7e7a9a93e133925ab83ea843382409a4d3856660078beabecbd7?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/25c270fc6e0e7e7a9a93e133925ab83ea843382409a4d3856660078beabecbd7?s=96&d=mm&r=g\",\"caption\":\"graph_user\"},\"url\":\"https:\/\/www.gabriellaganugi.com\/en\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Cod Inzimino - GABRIELLA GANUGI","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.gabriellaganugi.com\/en\/inzimino-di-baccala\/","og_locale":"en_US","og_type":"article","og_title":"Cod Inzimino - GABRIELLA GANUGI","og_description":"Serves 4 Ingredients 1 1\/2 lbs dried salt cod flour 1 cup of extra virgin olive oil 4 cups canned tomato pulp parsley 2 garlic cloves 2 handfuls of boiled chard salt and pepper Place the dried cod in water to soften and desalt it. 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Cut the fish into large pieces, dry, and lightly flour.&hellip;","_links":{"self":[{"href":"https:\/\/www.gabriellaganugi.com\/en\/wp-json\/wp\/v2\/posts\/779","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gabriellaganugi.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gabriellaganugi.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gabriellaganugi.com\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gabriellaganugi.com\/en\/wp-json\/wp\/v2\/comments?post=779"}],"version-history":[{"count":2,"href":"https:\/\/www.gabriellaganugi.com\/en\/wp-json\/wp\/v2\/posts\/779\/revisions"}],"predecessor-version":[{"id":781,"href":"https:\/\/www.gabriellaganugi.com\/en\/wp-json\/wp\/v2\/posts\/779\/revisions\/781"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gabriellaganugi.com\/en\/wp-json\/wp\/v2\/media\/777"}],"wp:attachment":[{"href":"https:\/\/www.gabriellaganugi.com\/en\/wp-json\/wp\/v2\/media?parent=779"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gabriellaganugi.com\/en\/wp-json\/wp\/v2\/categories?post=779"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gabriellaganugi.com\/en\/wp-json\/wp\/v2\/tags?post=779"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}