{"id":745,"date":"2023-04-16T11:50:58","date_gmt":"2023-04-16T09:50:58","guid":{"rendered":"https:\/\/www.lacampofilone.com\/?post_type=ricette3&p=745"},"modified":"2023-04-16T12:41:22","modified_gmt":"2023-04-16T10:41:22","slug":"vincisgrassi","status":"publish","type":"recettes-campofilone","link":"https:\/\/www.lacampofilone.com\/fr\/blog\/recettes-campofilone\/vincisgrassi\/","title":{"rendered":"Vincisgrassi"},"content":{"rendered":"\n
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\"\"<\/figure>\n<\/div><\/div>\n\n\n\n
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Level<\/strong>: Simple<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Preparation<\/strong>: 3 Hours<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Cooking<\/strong>: 35\/40 Minutes<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Doses<\/strong>: 8 People<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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INGREDIENTS<\/strong>
per otto persone<\/strong><\/h6>\n\n\n\n
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  • 500 gr \u201cLa Campofilone\u201d phyllo dough<\/li>\n\n\n\n
  • 1 stick of celery<\/li>\n\n\n\n
  • 2 carrots<\/li>\n\n\n\n
  • 1 onion<\/li>\n\n\n\n
  • 1 kg of peeled plum tomatoes<\/li>\n\n\n\n
  • 500 g of mixed minced meat<\/li>\n\n\n\n
  • 1 sousage<\/li>\n\n\n\n
  • 3 rack of pork ribs<\/li>\n\n\n\n
  • 1 slice of jowl bacon<\/li>\n\n\n\n
  • 300 g of chicken giblets<\/li>\n\n\n\n
  • 500 g of Parmigiano Reggiano<\/li>\n\n\n\n
  • bechamel<\/li>\n\n\n\n
  • 1 glass of white wine<\/li>\n\n\n\n
  • rosemary<\/li>\n\n\n\n
  • marjoram<\/li>\n\n\n\n
  • sage<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
    \n
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    PREPARATION<\/strong><\/h6>\n\n\n\n

    In una pentola capiente, fate imbiondire la cipolla tritata nell’olio, aggiungete poi la carota e il sedano tritati. Salate e pepate.
    Unite la carne macinata, in seguito tutte le altre carni. Dopodich\u00e9 componete un mazzetto con rosmarino, maggiorana, salvia (o qualsiasi altra aromatizzata a piacere).
    Una volta rosolato il tutto, sfumate con il vino.
    Quando sar\u00e0 evaporato, unite i pomodori. Lasciate cuocere a fuoco basso per 2-3 ore. In una teglia iniziate ad assemblare in strati la sfoglia, il rag\u00f9, qualche cucchiaio di besciamella, uno strato di Parmigiano. Continuate fino a riempire la teglia.
    La sfoglia \u201cLa Campofilone\u201d pu\u00f2 essere utilizzata senza precottura, o se preferite, potete cuocerla immergendola in acqua bollente per circa 90 secondi.
    Cuocete in forno a 180 gradi per 35\/40 minuti.<\/p>\n<\/div>\n\n\n\n

    \n
    \"\"<\/figure>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Level: Simple Preparation: 3 Hours Cooking: 35\/40 Minutes Doses: 8 People INGREDIENTSper otto persone PREPARATION In una pentola capiente, fate imbiondire la cipolla tritata nell’olio, aggiungete poi la carota e il sedano tritati. Salate e pepate.Unite la carne macinata, in seguito tutte le altre carni. Dopodich\u00e9 componete un mazzetto con rosmarino, maggiorana, salvia (o qualsiasi […]<\/p>\n","protected":false},"author":1,"featured_media":746,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","format":"standard","meta":{"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","footnotes":""},"pasta-tag":[46],"class_list":["post-745","recettes-campofilone","type-recettes-campofilone","status-publish","format-standard","has-post-thumbnail","hentry","pasta-tag-normale-longue","entry","has-media","owp-thumbs-layout-vertical","owp-btn-big","owp-tabs-layout-section","has-no-thumbnails","has-product-nav"],"yoast_head":"\nVincisgrassi - La Campofilone<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vincisgrassi - La Campofilone\" \/>\n<meta property=\"og:description\" content=\"Level: Simple Preparation: 3 Hours Cooking: 35\/40 Minutes Doses: 8 People INGREDIENTSper otto persone PREPARATION In una pentola capiente, fate imbiondire la cipolla tritata nell’olio, aggiungete poi la carota e il sedano tritati. 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