{"id":2357,"date":"2019-03-04T10:00:01","date_gmt":"2019-03-04T10:00:01","guid":{"rendered":"http:\/\/economiasa.com.br\/?p=2357"},"modified":"2019-03-04T10:00:01","modified_gmt":"2019-03-04T10:00:01","slug":"master-of-pasta-barilla-aprenda-a-fazer-rigatoni-com-ragu-a-napoletana","status":"publish","type":"post","link":"https:\/\/economiasa.com.br\/blog\/master-of-pasta-barilla-aprenda-a-fazer-rigatoni-com-ragu-a-napoletana\/","title":{"rendered":"Master of Pasta Barilla: aprenda a fazer Rigatoni com Ragu \u00e0 Napoletana"},"content":{"rendered":"<p style=\"text-align: right;\"><strong>POR:\u00a0 Alexandre Sp\u00ednola \u2013 4PR \u2013 Influence Strategy<\/strong><\/p>\n<p><span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif';\">\u00a0A Barilla, maior fabricante de massas do mundo, elaborou uma receita deliciosa para um almo\u00e7o de domingo em fam\u00edlia: Rigatoni com Ragu \u00e0 Napoletana. Inspirado na tradi\u00e7\u00e3o italiana, o prato convida a desfrutar momentos ao lado de pessoas especiais e, claro, saboreando uma bela massa!<\/span><\/p>\n<p><strong><span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif';\">Rigatoni Barilla com Ragu \u00e0 Napoletana<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif';\">Rendimento: 6 por\u00e7\u00f5es | N\u00edvel de dificuldade: dif\u00edcil | Tempo de preparo: 2h e 20m<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif';\">Ingredientes:<\/span><\/strong><\/p>\n<p><span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif';\">500g de Rigatoni Barilla<\/span><br \/>\n<span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif';\">500g de patinho ou fraldinha (1 peda\u00e7o)<\/span><br \/>\n<span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif';\">150g de passata de tomate<\/span><br \/>\n<span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif';\">1 x\u00edcara de tomate pelado<\/span><br \/>\n<span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif';\">1 cebola m\u00e9dia picada<\/span><br \/>\n<span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif';\">2 colheres de gordura su\u00edna<\/span><br \/>\n<span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif';\">Fatias finas de panceta ou um peda\u00e7o grosso de 200g<\/span><br \/>\n<span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif';\">5 folhas de manjeric\u00e3o fresco<\/span><br \/>\n<span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif';\">1 copo grande de vinho tinto seco<\/span><br \/>\n<span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif';\">3 copos de \u00e1gua<\/span><br \/>\n<span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif';\">Sal e pimenta-do-reino preta \u00e0 gosto<\/span><\/p>\n<p><strong>Modo de preparo:<\/strong><\/p>\n<p>1. Envolver a carne com as fatias de panceta e amarrar com barbante. Se for um peda\u00e7o grande de panceta, cozinhar juntamente com a carne.<br \/>\n2. Em uma frigideira antiaderente derreter a gordura, dourar a carne dos dois lados e, em seguida, acrescentar o manjeric\u00e3o, sal, pimenta-do-reino preta e 1 copo de \u00e1gua. Assim que a \u00e1gua secar, acrescentar o vinho tinto e esperar secar todo o l\u00edquido.<br \/>\n3. Adicionar o tomate pelado e a cebola picada. Abaixar o fogo e cozinhar.<br \/>\n4. \u00c0 parte misture dois copos de \u00e1gua a passata de tomates e v\u00e1 acrescentando aos poucos a carne. O cozimento deve durar 2 horas. Depois separe a carne. O molho deve ser dilu\u00eddo com a \u00e1gua do cozimento da massa, se preciso.<br \/>\n5. Cozinhar a massa Barilla em abundante \u00e1gua salgada de acordo com o tempo indicado na embalagem, de forma que fique \u201cal dente\u201d.<br \/>\n6. Adicionar a massa cozida no molho da carne, finalizar com uma concha da \u00e1gua do cozimento e servir imediatamente acompanhado de legumes grelhados e a carne fatiada.<\/p>\n<p><strong>Conhe\u00e7a a Barilla:<\/strong><\/p>\n<p>A Barilla \u00e9 a maior fabricante de massas do mundo. De origem italiana, est\u00e1 presente nos principais pa\u00edses do mundo e completa 142 anos de hist\u00f3ria em 2019. Atua sob dois conceitos-chave principais: \u201cGood for you. Good for the planet\u201d (consumo consciente e sustent\u00e1vel, valorizando os recursos naturais) e \u201cDiversidade e Inclus\u00e3o\u201d (a\u00e7\u00f5es interna e externa em prol da igualdade entre g\u00eaneros, ra\u00e7a, etnia, LGBTQ+ e acessibilidade).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>POR:\u00a0 Alexandre Sp\u00ednola \u2013 4PR \u2013 Influence Strategy \u00a0A Barilla, maior fabricante de massas do mundo, elaborou uma receita deliciosa para um&#8230;<\/p>\n","protected":false},"author":2,"featured_media":2358,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[916],"tags":[798],"ppma_author":[13249],"class_list":{"0":"post-2357","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-gastronomia","8":"tag-gastronomia"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Master of Pasta Barilla: aprenda a fazer Rigatoni com Ragu \u00e0 Napoletana - 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