{"id":642,"date":"2021-12-02T16:41:18","date_gmt":"2021-12-02T16:41:18","guid":{"rendered":"https:\/\/oishiinippon.it\/?p=642"},"modified":"2022-08-23T13:17:52","modified_gmt":"2022-08-23T13:17:52","slug":"shishimai-al-pomodoro","status":"publish","type":"post","link":"https:\/\/oishiinippon.it\/en\/2021\/12\/02\/shishimai-al-pomodoro\/","title":{"rendered":"Shishimai with tomatoes"},"content":{"rendered":"

[vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”5″ top_padding=”4″ bottom_padding=”4″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ uncode_shortcode_id=”757939″][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” gutter_size=”2″ style=”dark” overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”179655″][vc_custom_heading heading_semantic=”h4″ text_size=”h4″ text_transform=”uppercase” uncode_shortcode_id=”876710″]Ingredients:[\/vc_custom_heading][vc_column_text uncode_shortcode_id=”344504″]Shishimai peppers: 300 grams
\nCherry tomatoes: 8-10 pcs
\nClove of garlic: 1
\nBasil
\nEVO oil
\nSalt
\nPeanut oil for frying[\/vc_column_text][vc_empty_space empty_h=”2″][vc_custom_heading heading_semantic=”h4″ text_size=”h4″ text_transform=”uppercase” uncode_shortcode_id=”204980″]Steps:[\/vc_custom_heading][vc_column_text uncode_shortcode_id=”166943″]1.<\/strong> Wash and dry the Shishimai peppers well.<\/p>\n

2.<\/strong> Heat a couple of tablespoons of oil in a large pan and fry a clove of unpeeled garlic in it. When the clove is golden, add the cherry tomatoes by crushing them and breaking them up with your hands. Cook for a few minutes until they come apart and become soft, then add a few chopped basil leaves.<\/p>\n

3.<\/strong> In the meantime, fry the peppers for two to three minutes in a pan with plenty of hot peanut oil. As they are ready, drain them with a slotted spoon and place them on absorbent paper for food.<\/p>\n

4.<\/strong> Transfer the Shishimai to the pan with the cooked tomatoes, add salt and season for 5-6 minutes.<\/p>\n

Serve hot or lukewarm tomato Shishimai.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

4 Servings | easy<\/p>\n","protected":false},"author":4,"featured_media":927,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24],"tags":[],"class_list":["post-642","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shishimai"],"_links":{"self":[{"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/posts\/642","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/comments?post=642"}],"version-history":[{"count":5,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/posts\/642\/revisions"}],"predecessor-version":[{"id":1248,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/posts\/642\/revisions\/1248"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/media\/927"}],"wp:attachment":[{"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/media?parent=642"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/categories?post=642"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/tags?post=642"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}