{"id":22948,"date":"2017-02-09T11:23:18","date_gmt":"2017-02-09T10:23:18","guid":{"rendered":"https:\/\/www.nonnonanni.it\/en\/ricetta-con-formaggio\/little-glasses-of-chickpea-cream-with-fresco-spalmabile-and-hazelnuts-2\/"},"modified":"2017-02-09T11:23:30","modified_gmt":"2017-02-09T10:23:30","slug":"little-glasses-of-chickpea-cream-with-fresco-spalmabile-and-hazelnuts","status":"publish","type":"ricette","link":"https:\/\/www.nonnonanni.it\/en\/cheese-recipe\/little-glasses-of-chickpea-cream-with-fresco-spalmabile-and-hazelnuts\/","title":{"rendered":"Little Glasses of Chickpea Cream with Fresco Spalmabile and Hazelnuts"},"content":{"rendered":"<p><strong>Marta Tovaglieri<\/strong>, blogger on <strong><a href=\"http:\/\/www.streghettaincucina.it\/\">Una Streghetta in Cucina<\/a><\/strong>, presents a recipes that adpats very well to a quick dinner or a buffet with lots of friends.<\/p>\n<p>This is how they&#8217;re made:<\/p>\n<p>Depending on the time you have available, you may decide to use <em>dried chickpeas<\/em>, and soak and cook them, or you may prefer to use ones that are already <em>cooked<\/em>.<\/p>\n<p>Cut the shallot and fry it in a little oil in a hot non-stick pan.<\/p>\n<p>Add the chickpeas and saut\u00e9 them in the flavoured oil.<\/p>\n<p>Transfer to the cup of an immersion blender and add 3 tablespoons of water and 5-6 tablespoons of extra virgin olive oil. Pur\u00e9e, then season with salt and pepper.<\/p>\n<p>Place two teaspoons of chickpea cream in the bottom of each glass.<\/p>\n<p>Separately, mix the <strong>Fresco Spalmabile<\/strong> with a drop of oil and black pepper and place this mixture in a piping bag, then squeeze it on the chickpeas to cover the entire surface.<\/p>\n<p>Chop the hazelnuts with a knife and add them to the glasses.<\/p>\n<p>Serve and <strong>enjoy<\/strong>!<\/p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Marta Tovaglieri, blogger on Una Streghetta in Cucina, presents a recipes that adpats very well to a quick dinner or a buffet with lots of friends. This is how they&#8217;re made: Depending on the time you have available, you may decide to use dried chickpeas, and soak and cook them, or you may prefer to [&hellip;]<\/p>\n","protected":false},"featured_media":0,"menu_order":0,"template":"","class_list":["post-22948","ricette","type-ricette","status-publish","hentry","tag_ricette-appetizers","occasions_recipes-among-friends"],"acf":{"ricetta_in_evidenza":"no","immagine_verticale":null,"ingredienti":"<p> <\/p>\n<p style=\"margin: 0cm; margin-bottom: .0001pt;\">240 g cooked chickpeas<\/p>\n<p style=\"margin: 0cm; margin-bottom: .0001pt;\">150 g <strong>Nonno Nanni Fresco Spalmabile<\/strong><\/p>\n<p style=\"margin: 0cm; margin-bottom: .0001pt;\">\u00bd shallot<\/p>\n<p style=\"margin: 0cm; margin-bottom: .0001pt;\">a dozen hazelnuts<\/p>\n<p style=\"margin: 0cm; margin-bottom: .0001pt;\">extra virgin olive oil<\/p>\n<p style=\"margin: 0cm; margin-bottom: .0001pt;\">salt, pepper<\/p>\n<p> <\/p>","titolo_ingredienti_ricetta_extra":"","testo_ingredienti_ricetta_extra":"","numero_persone":"4","tempo_preparzione":"20","difficolta_ricetta":"10","blogger_associato":[29880],"momento_di_gusto_associato":[29880],"video":"","id":"317","external_link":"","custom_logo":null,"title_videoricetta":"","videoricetta":"","videoricetta_cta_text":"","videoricetta_preview_desktop":null,"videoricetta_preview_mobile":null,"ricetta_payoff":"","ricetta_correlata":null,"ricetta_correlata_img":null},"_links":{"self":[{"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/ricette\/22948","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/ricette"}],"about":[{"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/types\/ricette"}],"acf:attachment":[{"embeddable":true,"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/media\/29880"}],"wp:attachment":[{"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/media?parent=22948"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}