{"id":73913,"date":"2022-04-23T09:54:17","date_gmt":"2022-04-23T09:54:17","guid":{"rendered":"https:\/\/sardiniapoint.it\/recipesfirst-coursecassola\/"},"modified":"2022-04-23T09:54:17","modified_gmt":"2022-04-23T09:54:17","slug":"recipesfirst-coursecassola","status":"publish","type":"page","link":"https:\/\/sardiniapoint.it\/en\/an-island-a-continent\/recipesfirst-coursecassola\/","title":{"rendered":"RECIPES>FIRST COURSE>CASSOLA&nbsp;"},"content":{"rendered":"<p align=left>Scale, wash and dry the fish (if you can, use seawater). Pour &#189; cup of olive oil into a large saucepan. Slice and fry the onion, garlic cloves, chopped parsley, red pepper and the dried tomatoes, which have been previously soaked in water, to a light brown. When done, add 2 ladles of water. Boil for 5 minutes, then add the fish, the biggest ones first as they require more time to cook. <br \/>Serve the fish in a bowl on a bed of 2 slices of toasted country bread: it&#8217;s the best because it absorbs the sauce. The same sauce used for Cassola can also be used for spaghetti. NB: do not use cheese. If you add more water, you can cook Sardinian Fregula and make a delicious soup. In both cases, the fish is served as the second course.<br \/>&nbsp;<\/p>\n<p>\t<!-- SOURCE 5276.html --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Scale, wash and dry the fish (if you can, use seawater). Pour &#189; cup of olive oil into a large saucepan. Slice and fry the onion, garlic cloves, chopped parsley, red pepper and the dried tomatoes, which have been previously soaked in water, to a light brown. When done, add 2 ladles of water. Boil [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":61320,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-73913","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/sardiniapoint.it\/en\/wp-json\/wp\/v2\/pages\/73913","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sardiniapoint.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sardiniapoint.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sardiniapoint.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sardiniapoint.it\/en\/wp-json\/wp\/v2\/comments?post=73913"}],"version-history":[{"count":0,"href":"https:\/\/sardiniapoint.it\/en\/wp-json\/wp\/v2\/pages\/73913\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/sardiniapoint.it\/en\/wp-json\/wp\/v2\/pages\/61320"}],"wp:attachment":[{"href":"https:\/\/sardiniapoint.it\/en\/wp-json\/wp\/v2\/media?parent=73913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}