{"id":12235,"date":"2017-05-20T07:36:24","date_gmt":"2017-05-20T05:36:24","guid":{"rendered":"http:\/\/www.kuhaona.com\/?p=12235"},"modified":"2017-05-20T07:36:24","modified_gmt":"2017-05-20T05:36:24","slug":"minestrone-pasta-with-fennel-swiss-chard-and-peas","status":"publish","type":"post","link":"https:\/\/www.kuhaona.systich.hr\/index.php\/2017\/05\/20\/minestrone-pasta-with-fennel-swiss-chard-and-peas\/","title":{"rendered":"Minestrone with fennel, swiss-chard and peas"},"content":{"rendered":"<p>Minestrone in Istria is prepared with pulses, cured meat and vegetables. This spring version is added with vegetables \u2013 peas, Swiss-chard and fennel. Thickness will be achieved with added bacon, garlic and parsley, by finely chopping them into a paste and adding them at the beginning of cooking so that the bacon is overboiled. Excellent invigoration with home-made bread, and tastes will be imbued more if prepared a day earlier.<!--more-->[one_third]<\/p>\n<h4>Ingredients<\/h4>\n<p>100 g (3.53 oz) beans<br \/>\n350 g (12.34 oz) cured beef tongue<br \/>\n120 g (4.23 oz) cured bacon<br \/>\n2 cloves garlic<br \/>\n1 sprig parsley<br \/>\nbay leaf<br \/>\nsalt, pepper<br \/>\n150 g (5.30 oz) fresh peas<br \/>\n300 g (10.58 oz) fennel<br \/>\n250 g (8.82 oz) Swiss-chard<\/p>\n<p><a href=\"http:\/\/southernfood.about.com\/library\/info\/blconv.htm\" target=\"_blank\" rel=\"noopener\">Conversion Calculator for Cooking<\/a><br \/>\n[\/one_third]<br \/>\n[two_third_last]<\/p>\n<h4>Preparation<\/h4>\n<p>Soak the beans in water overnight. Strain and add cured tongue. Pour water so to cover the ingredients, boil for 15 minutes and strain again.<\/p>\n<p>Add water, and when it boils add the paste of finely chopped bacon, garlic and parsley) and bay leaf. Add salt and pepper.<\/p>\n<p>When the beans are nearly done, add peas and boil for 15 minutes. Then add fennel, and in 10 minutes roughly cut Swiss-chard. Boils it all together for about 30 minutes.<\/p>\n<p>Remove the boiled tongue and skin, cut in slices and return into the soup.<br \/>\n[\/two_third_last]<\/p>\n<p><strong>Serving<\/strong><br \/>\nServe warm with home-made bread.<\/p>\n<p><strong>Preparation time<\/strong><br \/>\n2 hours<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Minestrone in Istria is prepared with pulses, cured meat and  [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":12172,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-12235","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nekategorizirano"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/12235","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/comments?post=12235"}],"version-history":[{"count":0,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/12235\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/media?parent=12235"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/categories?post=12235"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/tags?post=12235"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}