{"id":46624,"date":"2018-02-23T22:11:10","date_gmt":"2018-02-24T03:11:10","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46624"},"modified":"2018-02-23T22:11:10","modified_gmt":"2018-02-24T03:11:10","slug":"potato-broccoli-manicotti-with-basil-cream%e3%81%98%e3%82%83%e3%81%8c%e3%83%96%e3%83%ad%e3%83%83%e3%82%b3%e3%83%aa%e7%ad%92%e3%83%91%e3%82%b9%e3%82%bf%e3%80%81%e3%83%90%e3%82%b8%e3%83%ab%e3%82%af","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=46624&lang=en","title":{"rendered":"Potato Broccoli Manicotti with Basil Cream<br>\u3058\u3083\u304c\u30d6\u30ed\u30c3\u30b3\u30ea\u7b52\u30d1\u30b9\u30bf\u3001\u30d0\u30b8\u30eb\u30af\u30ea\u30fc\u30e0\u306e\u305b"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46625 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/44-1.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/44-1.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/44-1-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>There is something about stuffed pasta.<\/p>\n<p>It&#8217;s fun to make and fun to eat.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46627 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/28-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I like shells.<\/p>\n<p>But this time I decided to go with manicotti.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46626 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/30-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I know cheese is usually used for stuffing and also for finishing the dish.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46628 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/32-2.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/32-2.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/32-2-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>But my manicotti was stuffed with delicious garlicky potatoes, broccoli, and mushrooms.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46629 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/35-2.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/35-2.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/35-2-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46630 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/37-2.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/37-2.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/37-2-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I like to cook them until the pasta gets slightly brown and crunchy.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46631 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/46-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>They were finished with basil cream.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46632 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/39-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Served with tomato sauce.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46634 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/45-1.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>As you can see, I cut the pasta in half so that they stand nicely and look nice.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46633 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/51-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Or you can place them like these too.<\/p>\n<p>I loved them so much.<\/p>\n<p>The combination of tomato and basil is nothing new, but when presented and matched with other interesting items like this one, the dish becomes pretty awesome.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>There is something about stuffed pasta. It&#8217;s fun to make and fun to eat. I like shells. But this time I decided to go with manicotti. I know cheese is usually used for stuffing and also for finishing the dish. But my manicotti was stuffed with delicious garlicky potatoes, broccoli, and mushrooms. I like to [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,11,22,28,29],"tags":[],"class_list":["post-46624","post","type-post","status-publish","format-standard","hentry","category-mushroom","category-starches","category-potatosquash","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46624","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=46624"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46624\/revisions"}],"predecessor-version":[{"id":46640,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46624\/revisions\/46640"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46624"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46624"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46624"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}