{"id":10191,"date":"2018-04-12T10:14:18","date_gmt":"2018-04-12T10:14:18","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=10191"},"modified":"2018-04-12T10:14:18","modified_gmt":"2018-04-12T10:14:18","slug":"andrea-becattini-busiate-russello-molini-riggi-alla-puttanesca","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/12\/andrea-becattini-busiate-russello-molini-riggi-alla-puttanesca\/","title":{"rendered":"Andrea Becattini: Busiate di grano antico Russello Molini Riggi alla &#8220;puttanesca&#8221;"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<h3><strong>Un classico della cucina italiana reinterpretato in chiave gourmet da<a href=\"http:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/andrea-becattini-bistrot-mansio-roma\/\"><span style=\"color: #0000ff;\"> Andrea Becattini<\/span><\/a>, chef del &#8220;Bistrot Mansio&#8221; del Gruppo Tornatora a Roma, con busiate Russello <a href=\"http:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/22\/molini-riggi-leccellenza-migliori-ristoranti-chefemaitrelab\/\"><span style=\"color: #0000ff;\">Molini Riggi<\/span><\/a>. Pasta di sfarinato biologico di antico grano duro siciliano Russello, ottenuto da molitura a pietra naturale La\u00a0Fert\u00e9.\u00a0Le busiate, trafilate al bronzo ed essiccate lentamente a basse temperature, si presentano come delle linguine attorcigliate su se stesse, tipiche della cucina trapanese.<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10192\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/12\/andrea-becattini-busiate-russello-molini-riggi-alla-puttanesca\/image-4065\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-112.jpeg?fit=1548%2C1161&amp;ssl=1\" data-orig-size=\"1548,1161\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-112.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-112.jpeg?fit=640%2C480&amp;ssl=1\" class=\"myFoto aligncenter wp-image-10192\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-112-300x225.jpeg?resize=500%2C375\" alt=\"\" width=\"500\" height=\"375\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-112.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-112.jpeg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-112.jpeg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-112.jpeg?w=1548&amp;ssl=1 1548w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-112.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<h3><strong>Ingredienti per 4 persone:<\/strong><\/h3>\n<p>350 g Busiate Russello Molini Riggi<br \/>\n200ml estratto di peperone<br \/>\n100 g salsa di pomodoro<br \/>\n100 g pomodorini gialli<br \/>\n100 g datterini confit<br \/>\n50 g olive nere disidratate<br \/>\n20 g capperi dissalati<br \/>\n50 g petali di cipolla rossa marinata<br \/>\n10 g zucchero a velo<br \/>\n50 g aceto di lampone<br \/>\nOlio evo profumato all&#8217; aglio<br \/>\nOrigano fresco<br \/>\nBasilico<br \/>\nPolvere di pomodoro<\/p>\n<figure id=\"attachment_10194\" aria-describedby=\"caption-attachment-10194\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10194\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/12\/andrea-becattini-busiate-russello-molini-riggi-alla-puttanesca\/image-4067\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-114.jpeg?fit=1476%2C981&amp;ssl=1\" data-orig-size=\"1476,981\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-114.jpeg?fit=300%2C199&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-114.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto wp-image-10194 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-114-300x199.jpeg?resize=300%2C199\" alt=\"\" width=\"300\" height=\"199\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-114.jpeg?resize=300%2C199&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-114.jpeg?resize=768%2C510&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-114.jpeg?resize=1024%2C681&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-114.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-114.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-10194\" class=\"wp-caption-text\">Busiate Molini Riggi<\/figcaption><\/figure>\n<h3><strong>Preparazione:<\/strong><\/h3>\n<p><strong>Per le olive disitratate<\/strong><br \/>\nCuocere le olive denocciolate in microonde alla massima potenza per 3 minuti e lasciare riposare per 1 minuto ,ripetere questa operazione per 4 volte.<br \/>\nTritare le olive grossolanamente e mettere da parte.<\/p>\n<p><strong>Per i datterini confit<\/strong><br \/>\nPelare i datterini e conservare le bucce, stenderli in teglia e condirli con le erbette,l &#8216;olio all aglio e lo zucchero a velo.<br \/>\nInfornare a 70\u00b0 per 1 ora e 30 minuti.<\/p>\n<p><strong>Per i petali di cipolla<\/strong><br \/>\nPulire e affettare la cipolla in otto parti uguali e sfogliarla.<br \/>\nCondire con abbondante sale e zucchero in uguale proporzione e lasciare riposare per trenta minuti.<br \/>\nSciaquare, marinare con l aceto di lampone per atri 30 minuti e infine scolare.<\/p>\n<p><strong>Per la polvere di pomodoro<\/strong><br \/>\nStendere in teglia le bucce di pomodoro e infornare a 40 \u00b0 per 5 ore, dopodich\u00e9 frullare e setacciare<\/p>\n<p>Calare la pasta in acqua salata dopo l&#8217; ebollizione.<br \/>\nVersare intanto in padella l&#8217; estratto di peperone e la salsa di pomodoro e scaldare.<br \/>\nScolare la pasta a meta&#8217; cottura e mantecarla in padella, ultimata la cottura spengere il fuoco e inserire i pomodori, i capperi e un filo di olio all&#8217; aglio,aggiustare di sale e impiattare.<\/p>\n<p>Finire il piatto con i petali di cipolla, le olive disidratate e la polvere di pomodoro.<br \/>\nGuarnire con qualche foglia di origano fresco e basilico<\/p>\n<div class=\"tiled-gallery type-rectangular tiled-gallery-unresized\" data-original-width=\"640\" data-carousel-extra='{&quot;blog_id&quot;:1,&quot;permalink&quot;:&quot;https:\\\/\\\/www.chefemaitre.com\\\/blog\\\/blog\\\/2018\\\/04\\\/12\\\/andrea-becattini-busiate-russello-molini-riggi-alla-puttanesca\\\/&quot;,&quot;likes_blog_id&quot;:128430838}' itemscope itemtype=\"http:\/\/schema.org\/ImageGallery\" > <div class=\"gallery-row\" style=\"width: 640px; height: 241px;\" data-original-width=\"640\" data-original-height=\"241\" > <div class=\"gallery-group images-1\" style=\"width: 320px; height: 241px;\" data-original-width=\"320\" data-original-height=\"241\" > <div class=\"tiled-gallery-item tiled-gallery-item-large\" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/12\/andrea-becattini-busiate-russello-molini-riggi-alla-puttanesca\/image-4069\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"316\"> <meta itemprop=\"height\" content=\"237\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"10196\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-116.jpeg\" data-orig-size=\"1548,1161\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-116.jpeg?fit=300%2C225&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-116.jpeg?fit=640%2C480&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-116.jpeg?w=316&#038;h=237&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-116.jpeg?w=1548&amp;ssl=1 1548w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-116.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-116.jpeg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-116.jpeg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-116.jpeg?w=1280&amp;ssl=1 1280w\" width=\"316\" height=\"237\" loading=\"lazy\" data-original-width=\"316\" data-original-height=\"237\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"image\" style=\"width: 316px; height: 237px;\" \/> <\/a> <\/div> <\/div> <!-- close group --> <div class=\"gallery-group images-1\" style=\"width: 320px; height: 241px;\" data-original-width=\"320\" data-original-height=\"241\" > <div class=\"tiled-gallery-item tiled-gallery-item-large\" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/12\/andrea-becattini-busiate-russello-molini-riggi-alla-puttanesca\/image-4068\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"316\"> <meta itemprop=\"height\" content=\"237\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"10195\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-115.jpeg\" data-orig-size=\"1548,1161\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-115.jpeg?fit=300%2C225&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-115.jpeg?fit=640%2C480&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-115.jpeg?w=316&#038;h=237&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-115.jpeg?w=1548&amp;ssl=1 1548w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-115.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-115.jpeg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-115.jpeg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-115.jpeg?w=1280&amp;ssl=1 1280w\" width=\"316\" height=\"237\" loading=\"lazy\" data-original-width=\"316\" data-original-height=\"237\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"image\" style=\"width: 316px; height: 237px;\" \/> <\/a> <\/div> <\/div> <!-- close group --> <\/div> <!-- close row --> <\/div>\n<figure id=\"attachment_10197\" aria-describedby=\"caption-attachment-10197\" style=\"width: 333px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10197\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/12\/andrea-becattini-busiate-russello-molini-riggi-alla-puttanesca\/image-4070\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-117.jpeg?fit=983%2C1476&amp;ssl=1\" data-orig-size=\"983,1476\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-117.jpeg?fit=200%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-117.jpeg?fit=640%2C961&amp;ssl=1\" class=\"myFoto wp-image-10197\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-117-200x300.jpeg?resize=333%2C500\" alt=\"\" width=\"333\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-117.jpeg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-117.jpeg?resize=768%2C1153&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-117.jpeg?resize=682%2C1024&amp;ssl=1 682w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-117.jpeg?w=983&amp;ssl=1 983w\" sizes=\"(max-width: 333px) 100vw, 333px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-10197\" class=\"wp-caption-text\">Andrea Becattini<\/figcaption><\/figure>\n<p><a href=\"https:\/\/www.facebook.com\/MansioBistrot\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10198\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/12\/andrea-becattini-busiate-russello-molini-riggi-alla-puttanesca\/image-4071\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-118.jpeg?fit=1638%2C1638&amp;ssl=1\" data-orig-size=\"1638,1638\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-118.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-118.jpeg?fit=640%2C640&amp;ssl=1\" class=\"aligncenter wp-image-10198\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-118-300x300.jpeg?resize=150%2C150\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-118.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-118.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-118.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-118.jpeg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-118.jpeg?w=1638&amp;ssl=1 1638w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-118.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<!--CusAds0-->\n<div style=\"font-size: 0px; 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Pasta di sfarinato biologico [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":10193,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[68],"tags":[407,377,380],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Andrea Becattini: Busiate di grano antico Russello Molini Riggi alla &quot;puttanesca&quot; - #ChefeMaitreLab<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/12\/andrea-becattini-busiate-russello-molini-riggi-alla-puttanesca\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Andrea Becattini: Busiate di grano antico Russello Molini Riggi alla &quot;puttanesca&quot; - #ChefeMaitreLab\" \/>\n<meta property=\"og:description\" content=\"Un classico della cucina italiana reinterpretato in chiave gourmet da Andrea Becattini, chef del &#8220;Bistrot Mansio&#8221; del Gruppo Tornatora a Roma, con busiate Russello Molini Riggi. 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