{"id":9470,"date":"2009-11-23T20:40:23","date_gmt":"2009-11-24T01:40:23","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=9470"},"modified":"2009-11-23T20:41:40","modified_gmt":"2009-11-24T01:41:40","slug":"broccoli-and-anchovy-pasta%e3%83%96%e3%83%ad%e3%83%83%e3%82%b3%e3%83%aa%e3%81%a8%e3%82%a2%e3%83%b3%e3%83%81%e3%83%a7%e3%83%93%e3%81%ae%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=9470&lang=en","title":{"rendered":"Broccoli and Anchovy Pasta
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\"IMG_9116\"<\/a><\/p>\n

Broccoli and Anchovy Pasta<\/strong>
\nLunch November 21, 2009<\/em><\/p>\n

Mix cooked pasta with cooked broccoli, chopped anchovy, chopped and cooked garlic, lemon zest, grated Parmesan cheese, and olive oil. Salt and pepper. Squeeze fresh lemon juice right before serving. <\/p>\n

I like anchovy, but it’s not a popular ingredient here in the states unfortunately… I find its unique and strong fish flavor very tasty. <\/p>\n

Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n

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Broccoli and Anchovy Pasta Lunch November 21, 2009 Mix cooked pasta with cooked broccoli, chopped anchovy, chopped and cooked garlic, lemon zest, grated Parmesan cheese, and olive oil. Salt and pepper. Squeeze fresh lemon juice right before serving. I like anchovy, but it’s not a popular ingredient here in the states unfortunately… I find its […]<\/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-9470","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\/9470","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=9470"}],"version-history":[{"count":28,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9470\/revisions"}],"predecessor-version":[{"id":9563,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9470\/revisions\/9563"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9470"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9470"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9470"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}