{"id":1873,"date":"2020-10-03T16:16:31","date_gmt":"2020-10-03T14:16:31","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/torta-pasqualina-recette-de-paques\/"},"modified":"2020-10-03T16:16:31","modified_gmt":"2020-10-03T14:16:31","slug":"torta-pasqualina-recette-de-paques","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/torta-pasqualina-recette-de-paques\/","title":{"rendered":"Torta Pasqualina &#8211; Recette de P\u00e2ques"},"content":{"rendered":"\n<!--WPRM Recipe 15012-->\n<div class=\"wprm-fallback-recipe\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n    <h2 class=\"wprm-fallback-recipe-name\" itemprop=\"name\">Tarte aux \u00e9pinards &#8211; recette ligure<\/h2>\n\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2020\/03\/TortaPasqualina-Uebersicht-150x150.jpg\" itemprop=\"image\"\/>\n\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t<p itemprop=\"description\">Une sorte de tarte aux \u00e9pinards et oeufs. Elle est tr\u00e8s belle \u00e0 voir et c\u2019est un plat printanier. En Italie, on sert la Torta Pasqualina pendant la p\u00e9riode de P\u00e2ques. <\/p>\n\t<\/p>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<ul itemprop=\"recipeIngredient\">\n            <li>500 g d&rsquo;\u00e9pinards<\/li>\n            <li>7 oeufs<\/li>\n            <li>80 g de Parmesan, r\u00e2p\u00e9<\/li>\n            <li>400 g de Ricotta<\/li>\n            <li>2 cuill\u00e8res \u00e0 soupe d&rsquo;origan, sec ou frais<\/li>\n            <li>1 paquet de p\u00e2te feuillet\u00e9e (surgel\u00e9e)<\/li>\n            <li>3 cuill\u00e8res \u00e0 soupe d&rsquo;huile d&rsquo;olive<\/li>\n            <li>Sel<\/li>\n            <li>Poivre<\/li>\n        <\/ul>\n\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol itemprop=\"recipeInstructions\">\n            <li><p>Pr\u00e9chauffer le four \u00e0 180\u00b0C.<\/p><\/li>\n            <li><p>Cuire les \u00e9pinards dans un grand pot d&rsquo;eau sal\u00e9e pendant 2 minutes. Les plonger ensuite dans de l&rsquo;eau glac\u00e9e et les s\u00e9cher dans un essoreuse \u00e0 salade. Hacher finement les \u00e9pinards.<\/p><\/li>\n            <li><p>Dans un bol, m\u00e9langer 2 oeufs, la Ricotta et l&rsquo;origan, saler et poivrer avec du sel de mer et du poivre fraichement moulu.<\/p><\/li>\n            <li><p>\u00c9taler la p\u00e2te feuillet\u00e9e dans un moule \u00e0 charni\u00e8re de 20 cm de diam\u00e8tre et 5 cm de hauteur, en superposant et en laissant d\u00e9passer la p\u00e2te sur les bords pour plus tard recouvrir la tarte. Garder une plaque de p\u00e2te suppl\u00e9mentaire pour le dessus. Badigeonner un peu d&rsquo;huile entre les couches.<\/p><\/li>\n            <li><p>Remplir le moule avec la moiti\u00e9 des \u00e9pinards, puis recouvrir avec le m\u00e9lange de Ricotta. Cr\u00e9er 4 creux dans la farce et y d\u00e9poser un oeuf cru dans chacun, en veillant \u00e0 ne pas endommager les jaunes. R\u00e9partir d\u00e9licatement le reste des \u00e9pinards sur le dessus, puis replier la p\u00e2te pour former un couvercle et fermer la tarte.<\/p><\/li>\n            <li><p>Battre le dernier oeuf et badigeonner la tarte. Cuire pendant une heure ou jusqu&rsquo;\u00e0 ce qu&rsquo;elle soit dor\u00e9e.<\/p><\/li>\n        <\/ol>\n\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n\n\n\n<div data-sku=\"78190,71413,72506\" class=\"wp-block-gustini-products-sku\"><\/div>\n\n\n\n<figure class=\"wp-block-pullquote\">\n<blockquote>\n<p>Avez-vous des questions concernant cette recette de Torta Pasqualina ou souhaitez-vous partager votre astuce personnelle de cuisine avec nous ? N\u2019h\u00e9sitez pas \u00e0 laisser un commentaire ci-dessous !<\/p>\n<\/blockquote>\n<\/figure>\n\n\n\n<figure class=\"wp-block-gallery columns-3 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2020\/03\/07-TortaPasqualina.jpg\" alt=\"Remplissage de Torta Pasqualina\" data-id=\"15009\" data-full-url=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2020\/03\/07-TortaPasqualina.jpg\" data-link=\"http:\/\/www.gustini.de\/blog\/?attachment_id=15009\" class=\"wp-image-15009\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2020\/03\/08-TortaPasqualina.jpg\" alt=\"\" data-id=\"15010\" data-full-url=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2020\/03\/08-TortaPasqualina.jpg\" data-link=\"http:\/\/www.gustini.de\/blog\/?attachment_id=15010\" class=\"wp-image-15010\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2020\/03\/10-TortaPasqualina.jpg\" alt=\"\" data-id=\"15002\" data-full-url=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2020\/03\/10-TortaPasqualina.jpg\" data-link=\"http:\/\/www.gustini.de\/blog\/?attachment_id=15002\" class=\"wp-image-15002\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">La Torta Pasqualina en Ligurie<\/h2>\n\n\n\n<p>Le g\u00e2teau aux \u00e9pinards est originaire de la r\u00e9gion de la Ligurie et est un plat typique de P\u00e2ques en Italie. <\/p>\n\n\n\n<p>Les ingr\u00e9dients d&rsquo;origine sont le premier jeune \u00e9pinard ou les blettes du printemps, les oeufs frais, <a href=\"https:\/\/www.gustini.de\/blog\/warenkunde\/ricotta-der-vielseitige-frischkaese\/\">le Ricotta<\/a> et les herbes tendres. Ils sont dispos\u00e9s en couches ou m\u00e9lang\u00e9s dans la torta.<\/p>\n\n\n\n<p>En Ligurie, le v\u00e9ritable art r\u00e9side dans la p\u00e2te. Il faut superposer le plus de couches possibles, fines et croustillantes. Id\u00e9alement 33 couches : une pour chaque ann\u00e9e de la vie de J\u00e9sus.<\/p>\n\n\n\n<p>Mais ne vous inqui\u00e9tez pas : m\u00eame dans le pays d&rsquo;origine de la Torta Pasqualina, les cuisiniers utilisent de nos jours de la p\u00e2te feuillet\u00e9e surgel\u00e9e.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Astuce pour une tarte aux \u00e9pinards parfaite<\/h2>\n\n\n\n<p>Il est particuli\u00e8rement s\u00e9duisant de voir l&rsquo;oeuf pr\u00e9senter une section transversale parfaite \u00e0 la d\u00e9coupe de la tarte. Cela se r\u00e9alise tr\u00e8s simplement en pla\u00e7ant des oeufs pr\u00e9alablement cuits sur la garniture.<\/p>\n\n<!-- END -->","protected":false},"excerpt":{"rendered":"<p>La torta Pasqualina est une tarte g\u00e9nov\u00e8se traditionnelle pour P\u00e2ques, farcie d&rsquo;\u00e9pinards, \u0153ufs et ricotta, cuisin\u00e9e en Ligurie avec des couches successives de p\u00e2te fine, id\u00e9alement 33 pour symboliser les ann\u00e9es de vie de J\u00e9sus.<\/p>\n","protected":false},"author":2,"featured_media":1872,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1873","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-italiennes-favorites"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Torta Pasqualina - Recette de P\u00e2ques - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/torta-pasqualina-recette-de-paques\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Torta Pasqualina - Recette de P\u00e2ques - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"La torta Pasqualina est une tarte g\u00e9nov\u00e8se traditionnelle pour P\u00e2ques, farcie d&#039;\u00e9pinards, \u0153ufs et ricotta, cuisin\u00e9e en Ligurie avec des couches successives de p\u00e2te fine, id\u00e9alement 33 pour symboliser les ann\u00e9es de vie de J\u00e9sus.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/torta-pasqualina-recette-de-paques\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2020-10-03T14:16:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/tortapasqualina-beitragsbild-gross.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1\" \/>\n\t<meta property=\"og:image:height\" content=\"1\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/torta-pasqualina-recette-de-paques\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/torta-pasqualina-recette-de-paques\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Torta Pasqualina &#8211; Recette de P\u00e2ques\",\"datePublished\":\"2020-10-03T14:16:31+00:00\",\"dateModified\":\"2020-10-03T14:16:31+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/torta-pasqualina-recette-de-paques\/\"},\"wordCount\":495,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\"},\"articleSection\":[\"Recettes italiennes favorites\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/torta-pasqualina-recette-de-paques\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/torta-pasqualina-recette-de-paques\/\",\"url\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/torta-pasqualina-recette-de-paques\/\",\"name\":\"Torta Pasqualina - Recette de P\u00e2ques - Gustini - Passione italiana\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#website\"},\"datePublished\":\"2020-10-03T14:16:31+00:00\",\"dateModified\":\"2020-10-03T14:16:31+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/torta-pasqualina-recette-de-paques\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/torta-pasqualina-recette-de-paques\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/torta-pasqualina-recette-de-paques\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Startseite\",\"item\":\"https:\/\/www.gustini.fr\/blog\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Torta Pasqualina &#8211; Recette de P\u00e2ques\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#website\",\"url\":\"https:\/\/www.gustini.fr\/blog\/\",\"name\":\"Gustini - Passione italiana\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.gustini.fr\/blog\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\",\"name\":\"Gustini - Passione italiana\",\"url\":\"https:\/\/www.gustini.fr\/blog\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/gustini.fr\/blog\/wp-content\/uploads\/2024\/01\/Gustini_Logo_RGB_Black.png\",\"contentUrl\":\"https:\/\/gustini.fr\/blog\/wp-content\/uploads\/2024\/01\/Gustini_Logo_RGB_Black.png\",\"width\":2775,\"height\":1601,\"caption\":\"Gustini - Passione italiana\"},\"image\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.gustini.fr\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\",\"name\":\"Jens Depenau\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/8bbe828d9188aa5aa279d183bb452dcd5b165e5eb717d14ab69783c90d2e2f49?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/8bbe828d9188aa5aa279d183bb452dcd5b165e5eb717d14ab69783c90d2e2f49?s=96&d=mm&r=g\",\"caption\":\"Jens Depenau\"},\"url\":\"https:\/\/www.gustini.fr\/blog\/author\/jde\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Torta Pasqualina - Recette de P\u00e2ques - Gustini - Passione italiana","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/torta-pasqualina-recette-de-paques\/","og_locale":"fr_FR","og_type":"article","og_title":"Torta Pasqualina - Recette de P\u00e2ques - Gustini - Passione italiana","og_description":"La torta Pasqualina est une tarte g\u00e9nov\u00e8se traditionnelle pour P\u00e2ques, farcie d'\u00e9pinards, \u0153ufs et ricotta, cuisin\u00e9e en Ligurie avec des couches successives de p\u00e2te fine, id\u00e9alement 33 pour symboliser les ann\u00e9es de vie de J\u00e9sus.","og_url":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/torta-pasqualina-recette-de-paques\/","og_site_name":"Gustini - Passione italiana","article_published_time":"2020-10-03T14:16:31+00:00","og_image":[{"url":"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/tortapasqualina-beitragsbild-gross.jpg","width":1,"height":1,"type":"image\/jpeg"}],"author":"Jens Depenau","twitter_card":"summary_large_image","twitter_misc":{"\u00c9crit par":"Jens Depenau","Dur\u00e9e de lecture estim\u00e9e":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/torta-pasqualina-recette-de-paques\/#article","isPartOf":{"@id":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/torta-pasqualina-recette-de-paques\/"},"author":{"name":"Jens Depenau","@id":"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe"},"headline":"Torta Pasqualina &#8211; Recette de P\u00e2ques","datePublished":"2020-10-03T14:16:31+00:00","dateModified":"2020-10-03T14:16:31+00:00","mainEntityOfPage":{"@id":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/torta-pasqualina-recette-de-paques\/"},"wordCount":495,"commentCount":0,"publisher":{"@id":"https:\/\/www.gustini.fr\/blog\/#organization"},"articleSection":["Recettes italiennes favorites"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/torta-pasqualina-recette-de-paques\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/torta-pasqualina-recette-de-paques\/","url":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/torta-pasqualina-recette-de-paques\/","name":"Torta Pasqualina - Recette de P\u00e2ques - Gustini - Passione italiana","isPartOf":{"@id":"https:\/\/www.gustini.fr\/blog\/#website"},"datePublished":"2020-10-03T14:16:31+00:00","dateModified":"2020-10-03T14:16:31+00:00","breadcrumb":{"@id":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/torta-pasqualina-recette-de-paques\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/torta-pasqualina-recette-de-paques\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/torta-pasqualina-recette-de-paques\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Startseite","item":"https:\/\/www.gustini.fr\/blog\/"},{"@type":"ListItem","position":2,"name":"Torta Pasqualina &#8211; Recette de P\u00e2ques"}]},{"@type":"WebSite","@id":"https:\/\/www.gustini.fr\/blog\/#website","url":"https:\/\/www.gustini.fr\/blog\/","name":"Gustini - Passione italiana","description":"","publisher":{"@id":"https:\/\/www.gustini.fr\/blog\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.gustini.fr\/blog\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/www.gustini.fr\/blog\/#organization","name":"Gustini - Passione italiana","url":"https:\/\/www.gustini.fr\/blog\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.gustini.fr\/blog\/#\/schema\/logo\/image\/","url":"https:\/\/gustini.fr\/blog\/wp-content\/uploads\/2024\/01\/Gustini_Logo_RGB_Black.png","contentUrl":"https:\/\/gustini.fr\/blog\/wp-content\/uploads\/2024\/01\/Gustini_Logo_RGB_Black.png","width":2775,"height":1601,"caption":"Gustini - Passione italiana"},"image":{"@id":"https:\/\/www.gustini.fr\/blog\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.gustini.fr"]},{"@type":"Person","@id":"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe","name":"Jens Depenau","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/8bbe828d9188aa5aa279d183bb452dcd5b165e5eb717d14ab69783c90d2e2f49?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/8bbe828d9188aa5aa279d183bb452dcd5b165e5eb717d14ab69783c90d2e2f49?s=96&d=mm&r=g","caption":"Jens Depenau"},"url":"https:\/\/www.gustini.fr\/blog\/author\/jde\/"}]}},"jetpack_featured_media_url":"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/tortapasqualina-beitragsbild-gross.jpg","_links":{"self":[{"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/posts\/1873","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/comments?post=1873"}],"version-history":[{"count":0,"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/posts\/1873\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/media\/1872"}],"wp:attachment":[{"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/media?parent=1873"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/categories?post=1873"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/tags?post=1873"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}