{"id":90598,"date":"2024-11-04T11:50:42","date_gmt":"2024-11-04T11:50:42","guid":{"rendered":"https:\/\/cucineditalia.com\/?p=90598"},"modified":"2024-11-04T11:50:48","modified_gmt":"2024-11-04T11:50:48","slug":"tonnarelli-granciporro-recipe-restaurant-rome","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/tonnarelli-granciporro-recipe-restaurant-rome\/","title":{"rendered":"Da&#8217;Mare restaurant&#8217;s Tonnarelli with Granciporro: A Taste of the Sea"},"content":{"rendered":"\n<h2 class=\"wp-block-heading has-text-align-center\">A delicious fresh egg pasta with a hint of the sea: Tonnarelli with granciporro, a <a href=\"https:\/\/cucineditalia.com\/en\/recipe-calamari-rome-restaurant-hotel\/\" target=\"_blank\" rel=\"noreferrer noopener\">recipe<\/a> by chef Davide Cianetti of the Da&#8217;Mare restaurant in Rome.<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Ingredients for 4 people<\/strong><\/h2>\n\n\n    <div class=\"ingredienti-wrapper\">\n            <div><strong>Granciporro crab<\/strong>: 1 (about 600 g)<\/div>\n                <div><strong>Datterini tomatoes<\/strong>: 400 g<\/div>\n                <div><strong>Fresh egg tonnarelli pasta<\/strong>: 500 g<\/div>\n                <div><strong>Garlic<\/strong>: 1 clove<\/div>\n                <div><strong>Parsley<\/strong>: 1 bunch<\/div>\n                <div><strong>Basil<\/strong>: 1 bunch<\/div>\n                <div><strong>White wine<\/strong>: 1 glass<\/div>\n                <div><strong>Cognac<\/strong>: 1 glass<\/div>\n                <div class=\"share-ricetta-buttons\">\n            <a id=\"ingredientiCopyBtn\" data-ingredienti=\"Granciporro crab: 1 (about 600 g)&#xa;Datterini tomatoes: 400 g&#xa;Fresh egg tonnarelli pasta: 500 g&#xa;Garlic: 1 clove&#xa;Parsley: 1 bunch&#xa;Basil: 1 bunch&#xa;White wine: 1 glass&#xa;Cognac: 1 glass&#xa;\" onclick=\"copiaIngredienti()\">\n                <div class=\"cucine-shortcut-icon\"><i class=\"tds-icon tdc-font-fa tdc-font-fa-copy-files tdi_2_267 td-fix-index\"><\/i><\/div>\n            <\/a>\n        <\/div>\n    <\/div>\n    \n\n\n<h2 class=\"wp-block-heading\"><strong>Procedure<\/strong><\/h2>\n\n\n\n<p>Break the crab into pieces and saut\u00e9 in a pot with extra-virgin olive oil, garlic, and parsley stems. Deglaze with cognac and white wine, then add the cherry tomatoes and and hand-torn basil. Cook for seven minutes. Cook the pasta in plenty of boiling salted water, drain, and toss with the crab sauce. Serve immediately, garnished with finely chopped parsley and a drizzle of extra-virgin olive oil.<\/p>\n\n\n\n<p><a href=\"https:\/\/www.damareroma.it\/en\/\" target=\"_blank\" rel=\"noreferrer noopener\">Da&#8217;Mare<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A delicious fresh egg pasta with a hint of the sea: Tonnarelli with granciporro, a recipe by chef Davide Cianetti of the Da&#8217;Mare restaurant in Rome. Ingredients for 4 people Procedure Break the crab into pieces and saut\u00e9 in a pot with extra-virgin olive oil, garlic, and parsley stems. Deglaze with cognac and white wine, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":90586,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15650,15654],"tags":[16275,25428,25427,25431,25432,25425,25426,22074,25433,22438,16663,22669,20713,25429,25430],"class_list":{"0":"post-90598","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine-en","8":"category-recipes-from-italy","9":"tag-cucineditalia-en","10":"tag-damarerestaurant","11":"tag-davidecianetti","12":"tag-eggpastarecipes","13":"tag-finediningrome","14":"tag-granciporro-2","15":"tag-granciporrorecipes","16":"tag-restaurantrome-en-6","17":"tag-romefinedining","18":"tag-romerestaurants-en","19":"tag-seafoodpasta","20":"tag-seafoodrecipes","21":"tag-seafoodrestaurntsitaly","22":"tag-searecipes","23":"tag-tonnarellirecipes"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/90598","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=90598"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/90598\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/90586"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=90598"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=90598"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=90598"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}