{"id":364,"date":"2011-02-20T16:43:48","date_gmt":"2011-02-20T21:43:48","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=364"},"modified":"2011-02-21T10:30:02","modified_gmt":"2011-02-21T15:30:02","slug":"spaghetti-au-ricotta","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=364","title":{"rendered":"Spaghetti au ricotta"},"content":{"rendered":"<p><strong>Source: <\/strong><a href=\"http:\/\/www.foodnetwork.com\/recipes\/mario-batali\/spaghetti-with-ricotta-spaghetti-con-ricotta-recipe\/index.html\">foodnetwork.com: Molto Mario: Spaghetti with Ricotta: Spaghetti con Ricotta<\/a><\/p>\n<p><strong>Note : <\/strong>Je double la quantit\u00e9 de sauce pour la m\u00eame quantit\u00e9 de p\u00e2te, mais je mets la m\u00eame quantit\u00e9 de ricotta.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1 slice pancetta, about 2 ounces (bacon)<\/li>\n<li>1 onion, peeled and quartered<\/li>\n<li>1 carrot, cut into 4 pieces<\/li>\n<li>1 rib celery, cut into 4 pieces<\/li>\n<li>1 tablespoon extra virgin olive oil<\/li>\n<li>1\/2 cup dry white wine<\/li>\n<li>1 teaspoon tomato paste<\/li>\n<li>1 (16-ounce) can San Marzano tomatoes and their juices<\/li>\n<li><span style=\"text-decoration: line-through;\">4 fresh basil leaves<\/span><\/li>\n<li>Salt and freshly ground black pepper, to taste<\/li>\n<li>1 1\/2 pounds spaghetti<\/li>\n<li>1\/4 pound fresh ricotta, <span style=\"text-decoration: line-through;\">drained<\/span><\/li>\n<li>1 clove garlic, finely chopped<\/li>\n<li><span style=\"text-decoration: line-through;\">1 tablespoon finely chopped parsley<\/span><\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li>Place the pancetta (bac0n), onion, carrot and celery in the bowl of a food processor and process until finely chopped. In a 10-inch skillet, heat the oil over medium heat. Add the vegetable mixture and cook, stirring, for about 5 minutes. Gradually add the wine and tomato paste. Mix well to combine and add the tomatoes, their juices, and the basil leaves, torn. Break up the tomatoes with the back of a spoon and cover, cooking for 30 minutes, stirring occasionally. Season with salt and pepper, to taste.<\/li>\n<li>Meanwhile, bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the spaghetti according to the directions, until tender yet al dente. Drain the pasta, reserving 1\/2 cup of the cooking water. Add the pasta to the pan with the sauce, then add the ricotta and<span style=\"text-decoration: line-through;\"> parsley<\/span> and toss over high heat 30 seconds, adding the cooking water if necessary to keep the condiment from becoming too tight. Season with salt and pepper to taste and divide evenly among 6 warmed pasta bowls.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Source: foodnetwork.com: Molto Mario: Spaghetti with Ricotta: Spaghetti con Ricotta Note : Je double la quantit\u00e9 de sauce pour la m\u00eame quantit\u00e9 de p\u00e2te, mais je mets la m\u00eame quantit\u00e9 de ricotta. Ingredients 1 slice pancetta, about 2 ounces (bacon) &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=364\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[],"class_list":["post-364","post","type-post","status-publish","format-standard","hentry","category-pasta"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/364","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=364"}],"version-history":[{"count":2,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/364\/revisions"}],"predecessor-version":[{"id":368,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/364\/revisions\/368"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=364"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=364"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=364"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}