{"id":3955,"date":"2018-05-24T09:40:22","date_gmt":"2018-05-24T07:40:22","guid":{"rendered":"http:\/\/www.chianticastelvecchi.it\/?p=3955"},"modified":"2018-05-24T09:40:22","modified_gmt":"2018-05-24T07:40:22","slug":"rib-eye-steak-and-madonnino-della-pieve","status":"publish","type":"post","link":"https:\/\/www.chianticastelvecchi.it\/en\/news-en\/rib-eye-steak-and-madonnino-della-pieve\/","title":{"rendered":"Rib eye Steak and Madonnino della Pieve"},"content":{"rendered":"<h2><strong>Rib eye Steak and <a href=\"http:\/\/www.chianticastelvecchi.it\/en\/wines\/chianti-classico-gran-selezione-docg-madonnino-della-pieve\/\">Chianti Classico Gran Selezione Madonnino della Pieve<\/a><\/strong><\/h2>\n<p>Ingredients for 4 people:<\/p>\n<ul>\n<li>2.5 kg beef tomahawk<\/li>\n<li>Aromatic and medicinal herbs of the Mediterranean maquis<\/li>\n<li>Salt and oil to taste<\/li>\n<li>250g of red-peeled potatoes<\/li>\n<li>1 red onion<\/li>\n<\/ul>\n<p>Grease the meat and cover it with a mixture of aromatic herbs and salt for one night (about 8 hours), bake in the oven without splitting the ribs at 80 \u00b0 C until the heart has a temperature of 52 \u00b0 C; for the potatoes, cut them into wedges as big as a walnut, grease them with extra-virgin olive oil and salt to taste. Add the chopped onion and cook for 40 minutes at 180 \u00b0 C, adding white wine to keep them soft and never dry.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rib eye Steak and Chianti Classico Gran Selezione Madonnino della Pieve Ingredients for 4 people: 2.5 kg beef tomahawk Aromatic and medicinal herbs of the Mediterranean maquis Salt and oil to taste 250g of red-peeled potatoes 1 red onion Grease the meat and cover it with a mixture of aromatic herbs and salt for one [&hellip;]<\/p>\n<a href=\"https:\/\/www.chianticastelvecchi.it\/en\/news-en\/rib-eye-steak-and-madonnino-della-pieve\/\">Read more<\/a>","protected":false},"author":11,"featured_media":3948,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[11],"tags":[],"class_list":["post-3955","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-en","entry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chianticastelvecchi.it\/en\/wp-json\/wp\/v2\/posts\/3955","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chianticastelvecchi.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chianticastelvecchi.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chianticastelvecchi.it\/en\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chianticastelvecchi.it\/en\/wp-json\/wp\/v2\/comments?post=3955"}],"version-history":[{"count":1,"href":"https:\/\/www.chianticastelvecchi.it\/en\/wp-json\/wp\/v2\/posts\/3955\/revisions"}],"predecessor-version":[{"id":3956,"href":"https:\/\/www.chianticastelvecchi.it\/en\/wp-json\/wp\/v2\/posts\/3955\/revisions\/3956"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chianticastelvecchi.it\/en\/wp-json\/wp\/v2\/media\/3948"}],"wp:attachment":[{"href":"https:\/\/www.chianticastelvecchi.it\/en\/wp-json\/wp\/v2\/media?parent=3955"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chianticastelvecchi.it\/en\/wp-json\/wp\/v2\/categories?post=3955"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chianticastelvecchi.it\/en\/wp-json\/wp\/v2\/tags?post=3955"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}