{"id":12707,"date":"2010-05-12T23:05:04","date_gmt":"2010-05-13T03:05:04","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=12707"},"modified":"2010-05-12T23:05:04","modified_gmt":"2010-05-13T03:05:04","slug":"smelt-and-olive-pasta%e3%82%8f%e3%81%8b%e3%81%95%e3%81%8e%e3%81%a8%e3%82%aa%e3%83%aa%e3%83%bc%e3%83%96%e3%81%ae%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=12707&lang=en","title":{"rendered":"Smelt and Olive Pasta
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Smelt and Olive Pasta<\/strong>
\nLunch May 8, 2010<\/em><\/p>\n

I liked smelt so much that I decided to add it to my pasta, too. Fried smelt, olives, chopped parsley and cooked vegetables (onion, garlic, zucchini) were mixed with cooked pasta and olive oil. Squeeze fresh lemon right before serving. An additional little splash of red wine vinegar adds a nice flavor, too.<\/p>\n

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\u308f\u304b\u3055\u304e\u3068\u30aa\u30ea\u30fc\u30d6\u306e\u30d1\u30b9\u30bf<\/strong>
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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Smelt and Olive Pasta Lunch May 8, 2010 I liked smelt so much that I decided to add it to my pasta, too. Fried smelt, olives, chopped parsley and cooked vegetables (onion, garlic, zucchini) were mixed with cooked pasta and olive oil. Squeeze fresh lemon right before serving. An additional little splash of red wine […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9],"tags":[],"class_list":["post-12707","post","type-post","status-publish","format-standard","hentry","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12707","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12707"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12707\/revisions"}],"predecessor-version":[{"id":12746,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12707\/revisions\/12746"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12707"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}