{"id":1416,"date":"2025-01-28T11:31:12","date_gmt":"2025-01-28T11:31:12","guid":{"rendered":"https:\/\/redheadwithafork.ch\/?p=1416"},"modified":"2025-03-25T14:49:20","modified_gmt":"2025-03-25T14:49:20","slug":"salsa-pizzaiola","status":"publish","type":"post","link":"https:\/\/redheadwithafork.ch\/index.php\/2025\/01\/28\/salsa-pizzaiola\/","title":{"rendered":"Salsa pizzaiola"},"content":{"rendered":"\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Ingredients<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 oignon hach\u00e9 fin<\/li>\n\n\n\n<li>1 cs de sucre blanc<\/li>\n\n\n\n<li>2 gousses d&#8217;ail \u00e9cras\u00e9es<\/li>\n\n\n\n<li>Sel, poivre, basilic, origan (ou herbes italiennes)<\/li>\n\n\n\n<li>1 bo\u00eete de pelati<\/li>\n\n\n\n<li>4 cs de concentr\u00e9 de tomates<\/li>\n<\/ul>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Instructions<\/mark><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Faire revenir l&#8217;oignon et l&#8217;ail.<\/li>\n\n\n\n<li>Ajouter la bo\u00eete de pelati, le concentr\u00e9 de tomates et le sucre. Assaisonner.<\/li>\n\n\n\n<li>Laisser cuire \u00e0 petit feu 30 minutes sans couvrir.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Notes<\/mark><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour une version piquante, ajouter 2 peperoncinis hach\u00e9s avec l&#8217;oignon et l&#8217;ail.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">A little story<\/mark><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Une vieille recette de Betty Bossy.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions Notes Pour une version piquante, ajouter 2 peperoncinis hach\u00e9s avec l&#8217;oignon et l&#8217;ail. A little story Une vieille recette de Betty Bossy.<\/p>\n","protected":false},"author":1,"featured_media":1417,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[77],"class_list":["post-1416","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sauces","tag-tomatoes"],"_links":{"self":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1416","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/comments?post=1416"}],"version-history":[{"count":2,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1416\/revisions"}],"predecessor-version":[{"id":1859,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1416\/revisions\/1859"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media\/1417"}],"wp:attachment":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media?parent=1416"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/categories?post=1416"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/tags?post=1416"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}