{"id":10884,"date":"2021-09-30T23:33:00","date_gmt":"2021-09-30T21:33:00","guid":{"rendered":"http:\/\/www.asmallkitcheningenoa.com\/?p=10884"},"modified":"2026-01-28T17:30:25","modified_gmt":"2026-01-28T16:30:25","slug":"tian-acciughe-di-vernazza","status":"publish","type":"post","link":"https:\/\/www.asmallkitcheningenoa.com\/it\/tian-acciughe-di-vernazza\/","title":{"rendered":"Tian d&#8217;acciughe di Vernazza"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1080\" height=\"1620\" src=\"http:\/\/www.asmallkitcheningenoa.com\/wp-content\/uploads\/2022\/05\/Vernazza_tian-dacciughe-2IMG_6835.jpg\" alt=\"\" class=\"wp-image-10885\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1080\" height=\"1620\" src=\"http:\/\/www.asmallkitcheningenoa.com\/wp-content\/uploads\/2022\/05\/Vernazza_tian-dacciughe-1Gianni-Franzi-4.9.21-7.jpg\" alt=\"\" class=\"wp-image-10887\"\/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:49px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<style>\n    #zrdn-recipe-container {background-color:#ffffff;}#zrdn-recipe-container {border-color:#000000;}#zrdn-recipe-container, #zrdn-recipe-container h2, #zrdn-recipe-container h3, #zrdn-recipe-container h4 {color:#000000;}                   #zrdn-recipe-container ol.zrdn-bordered li:before,\n            #zrdn-recipe-container ul.zrdn-bordered li:before{\n                border: 2px solid #000000;\n                color: #000000;\n            }\n            #zrdn-recipe-container ol.zrdn-solid li:before,\n            #zrdn-recipe-container ul.zrdn-solid li:before{\n                background-color: #000000;\n            }\n            #zrdn-recipe-container ul.bullets li:before,\n            #zrdn-recipe-container ol.zrdn-counter li:before,\n            #zrdn-recipe-container ul.zrdn-counter li:before {\n                color: #000000;\n            }\n            #zrdn-recipe-container .zrdn-tag-item a, #zrdn-recipe-container .zrdn-tag-item{\n                color:#000000;\n            }\n       #zrdn-recipe-container {border-style:solid;}#zrdn-recipe-container a {color:#000000;}#zrdn-recipe-container {border-width:1px;}#zrdn-recipe-container {border-color:#000000;}#zrdn-recipe-container {border-radius:0px;}\n<\/style>\n<div id=\"zrdn-recipe-container\" class=\"default zrdn-recipe-215 zrdn-jump-to-link\" >\n    <div class=\"zrdn-block zrdn-block-100\">\n\t<div class=\"zrdn-block-wrap zrdn-recipe_title\"  ><h2 class=\"zrdn-element_recipe_title\">Tian di acciughe di Vernazza<\/h2>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-actions\"  >\n\t\n\t<div class=\"zrdn-print-link\">\n\t\t\t\t<a title=\"Stampa questa ricetta\" href=\"javascript:void(0);\" onclick=\"zlrPrint('zrdn-recipe-container', 'https:\/\/www.asmallkitcheningenoa.com\/wp-content\/plugins\/zip-recipes\/'); return false\" rel=\"nofollow\">\n            <img decoding=\"async\" src=\"https:\/\/www.asmallkitcheningenoa.com\/wp-content\/plugins\/zip-recipes\/\/images\/print.png\" alt=\"Stampa questa ricetta\">\n\t\t<\/a>\n\t<\/div>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-divider\"  ><div class=\"zrdn-block-divider\"><\/div><\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-100\">\n\t<div class=\"zrdn-block-wrap zrdn-ingredients\"  ><h3 class=\"zrdn-recipe-label zrdn-ingredients-label\">\n    Ingredienti<\/h3>\n\n\n<ul class=\"zrdn-list zrdn-ingredients-list nobullets zrdn-element_ingredients\">\n            <li>4 patate a pasta gialla\r<\/li>\n\n            \n            <li>800 grammi di acciughe fresche\r<\/li>\n\n            \n            <li>400 gr di passata di pomodoro\r<\/li>\n\n            \n            <li>300 gr di pomodorini freschi\r<\/li>\n\n            \n            <li>4 cucchiai di olio EVO\r<\/li>\n\n            \n            <li>1 rametto di rosmarino\r<\/li>\n\n            \n            <li>1 pizzico di origano secco\r<\/li>\n\n            \n            <li>1 cucchiaio di pinoli\r<\/li>\n\n            \n            <li>sale\r<\/li>\n\n            \n            <li>pepe<\/li>\n\n            <\/ul>\n\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-instructions\"  >    <h3 class=\"zrdn-recipe-label zrdn-instructions-label\">\n        Istruzioni    <\/h3>\n<ul class=\"zrdn-list zrdn-instructions-list nobullets  zrdn-element_instructions\">\n\t\t            <li>Preriscaldate il forno a 180\u00b0C.\r<\/li>\n\t\t\n\t\t            <li>Pulite le acciughe e apritele a libro rimuovendo la lisca.\r<\/li>\n\t\t\n\t\t            <li>Pelate le patate e tagliatele a fettine sottili. Fatele rosolare in padella per 5 minuti in due cucchiai d\u2019olio EVO.\r<\/li>\n\t\t\n\t\t            <li>Foderate una teglia dai bordi bassi con carta forno, ungete con olio e adagiatevi le fettine di patate sovrapposte facendole salire sui bordi. Salate leggermente.\r<\/li>\n\t\t\n\t\t            <li>Adagiate le acciughe creando uno strato compatto.\r<\/li>\n\t\t\n\t\t            <li>Versate la passata di pomodoro sulle acciughe, aggiungete i pomodorini freschi, i pinoli, il rosmarino e l\u2019origano, irrorate con il  restante olio, un pizzico di sale e una macinata di pepe.\r<\/li>\n\t\t\n\t\t            <li>Infornate e fate cuocere per 20 minuti.\r<\/li>\n\t\t\n\t\t            <li>Servite calde.<\/li>\n\t\t<\/ul><\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-0 print\">\n\t<div class=\"zrdn-block-wrap zrdn-permalink\"  ><\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-0\">\n\t<div class=\"zrdn-block-wrap zrdn-jsonld\"  ><script type=\"application\/ld+json\">\n    {\"@context\":\"http:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"description\":\"Tian di acciughe di Vernazza\",\"image\":\"https:\\\/\\\/www.asmallkitcheningenoa.com\\\/wp-content\\\/uploads\\\/2022\\\/05\\\/Tian-di-acciughe-di-Vernazza-1acciughe-e-patate-1.jpg\",\"recipeIngredient\":[\"4 patate a pasta gialla\\r\",\"800 grammi di acciughe fresche\\r\",\"400 gr di passata di pomodoro\\r\",\"300 gr di pomodorini freschi\\r\",\"4 cucchiai di olio EVO\\r\",\"1 rametto di rosmarino\\r\",\"1 pizzico di origano secco\\r\",\"1 cucchiaio di pinoli\\r\",\"sale\\r\",\"pepe\"],\"name\":\"Tian di acciughe di Vernazza\",\"recipeCategory\":\"Pesce\",\"recipeCuisine\":\"Ligure\",\"cookTime\":\"PT0H20M\",\"prepTime\":\"PT0H10M\",\"recipeInstructions\":[\"Preriscaldate il forno a 180\\u00b0C.\\r\",\"Pulite le acciughe e apritele a libro rimuovendo la lisca.\\r\",\"Pelate le patate e tagliatele a fettine sottili. 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