{"id":10054,"date":"2014-10-04T10:00:21","date_gmt":"2014-10-04T13:00:21","guid":{"rendered":"http:\/\/cordobatimes.com\/showup\/?p=10054"},"modified":"2020-02-01T11:14:12","modified_gmt":"2020-02-01T14:14:12","slug":"menu-de-sabado-ninos-envueltos","status":"publish","type":"post","link":"https:\/\/www.cordobatimes.com\/showup\/cocina\/2014\/10\/04\/menu-de-sabado-ninos-envueltos\/","title":{"rendered":"Ni\u00f1os envueltos"},"content":{"rendered":"<p><span style=\"text-decoration: underline;\"><strong>Ingredientes:<\/strong><\/span><\/p>\n<p>Palomita 1<\/p>\n<p>Ajo 3 dientes<\/p>\n<p>Zapallito 2<\/p>\n<p>Acelga 1 atado<\/p>\n<p>Zanahoria 2<\/p>\n<p><strong>Salsa:<\/strong><\/p>\n<p>Cebolla 4<\/p>\n<p>Tomate 5<\/p>\n<p>Vino tinto 150 cc<\/p>\n<p>Caldo de carne 400 cc<\/p>\n<p>Zapallo 2<\/p>\n<p>Sal<\/p>\n<p>Pimienta<\/p>\n<p>Harina<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Preparaci\u00f3n:<\/strong><\/span><\/p>\n<p style=\"text-align: justify;\">Abrir la pieza de carne formando un rect\u00e1ngulo. Condimentar con ajo, sal y pimienta.\u00a0Rellenar con hojas de acelga levemente blanqueadas, zanahoria, zapallito en bastones. Cerrar y bridar o atravesar un palillo.\u00a0Sellar y previamente rebozados por harina. Retirar y reservar.\u00a0En la misma olla colocar la cebolla y los tomates cortados en cubos grandes junto al vino y el caldo. Una vez que rompe hervor, volver con los ni\u00f1os a la salsa. Cocinar 30 a 40 minutos.<\/p>\n<p style=\"text-align: justify;\">Para la guarnici\u00f3n: cortar el zapallo en gajos medianos, cocinar en horno con un poco de aceite y tomillo picado.<\/p>\n<p style=\"text-align: justify;\">\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes: Palomita 1 Ajo 3 dientes Zapallito 2 Acelga 1 atado Zanahoria 2 Salsa: Cebolla 4 Tomate 5 Vino tinto 150 cc Caldo de carne 400 cc Zapallo 2 Sal Pimienta Harina &nbsp; Preparaci\u00f3n: Abrir la pieza de carne formando un rect\u00e1ngulo. Condimentar con ajo, sal y pimienta.\u00a0Rellenar con hojas de acelga levemente blanqueadas, zanahoria, [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":10055,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[1,317],"tags":[3223,23893,23894],"class_list":{"0":"post-10054","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cocina","8":"category-recetas","9":"tag-comida-arabe","10":"tag-como-preparar-ninos-envueltos","11":"tag-recetas-arabes"},"_links":{"self":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/posts\/10054","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/comments?post=10054"}],"version-history":[{"count":0,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/posts\/10054\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/media\/10055"}],"wp:attachment":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/media?parent=10054"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/categories?post=10054"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/tags?post=10054"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}