{"id":2218,"date":"2010-05-10T20:45:42","date_gmt":"2010-05-10T19:45:42","guid":{"rendered":"https:\/\/www.ricettepercucinare.com\/magazine\/?p=2218"},"modified":"2018-05-11T11:32:06","modified_gmt":"2018-05-11T09:32:06","slug":"la-cottura-in-terracotta","status":"publish","type":"post","link":"https:\/\/www.ricettepercucinare.com\/magazine\/2010\/05\/la-cottura-in-terracotta.htm","title":{"rendered":"La cottura in terracotta"},"content":{"rendered":"<p><a href=\"https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2010\/05\/terracotta.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2219\" title=\"terracotta\" src=\"https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2010\/05\/terracotta.jpg\" alt=\"\" width=\"500\" height=\"333\" srcset=\"https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2010\/05\/terracotta.jpg 500w, https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2010\/05\/terracotta-300x199.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p>Poich\u00e8 la terracotta ha una <strong>bassa conducibilit\u00e0 termica<\/strong>, consente di cuocere i cibi in modo lento ed uniforme; il calore viene distribuito in modo regolare in tutte le parti del recipiente e di conseguenza anche del cibo in cottura. Ecco perch\u00e8 la cottura in recipienti di terracotta \u00e8 l&#8217;ideale per tutte le preparazioni in umido che richiedono una cottura dai tempi lunghi. Pensiamo ad esempio alle carni in umido ed agli spezzatini, che in questo modo rimangono tenerissimi, ed allo stesso rag\u00f9: la ricetta tradizionale del rag\u00f9 alla bolognese prevede infatti la cottura in un recipiente di terracotta, come si legge anche nella nostra ricetta delle <a href=\"https:\/\/it.myitalian.recipes\/ricetta_emiliana_romagnola-tagliatelle_al_ragu.htm\" target=\"_blank\">tagliatelle al rag\u00f9<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Poich\u00e8 la terracotta ha una bassa conducibilit\u00e0 termica, consente di cuocere i cibi in modo lento ed uniforme; il calore viene distribuito in modo regolare in tutte le parti del recipiente e di conseguenza anche del cibo in cottura. Ecco perch\u00e8 la cottura in recipienti di terracotta \u00e8 l&#8217;ideale per tutte le preparazioni in umido<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[113,557,558],"class_list":["post-2218","post","type-post","status-publish","format-standard","hentry","category-trucchi-consigli","tag-cottura-carne","tag-ragu","tag-terracotta"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.2 - aioseo.com -->\n\t<meta name=\"robots\" content=\"max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n\t<meta name=\"author\" content=\"Ilaria\"\/>\n\t<meta name=\"keywords\" content=\"cottura carne,ragu,terracotta,trucchi &amp; consigli\" \/>\n\t<link rel=\"canonical\" href=\"https:\/\/www.ricettepercucinare.com\/magazine\/2010\/05\/la-cottura-in-terracotta.htm\" \/>\n\t<meta name=\"generator\" content=\"All in One 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