{"id":19856,"date":"2014-11-16T00:50:50","date_gmt":"2014-11-16T03:50:50","guid":{"rendered":"http:\/\/cordobatimes.com\/showup\/?p=19856"},"modified":"2020-02-02T11:34:37","modified_gmt":"2020-02-02T14:34:37","slug":"menu-de-domingo-bondiola-de-cerdo-con-papas-al-horno","status":"publish","type":"post","link":"https:\/\/www.cordobatimes.com\/showup\/cocina\/2014\/11\/16\/menu-de-domingo-bondiola-de-cerdo-con-papas-al-horno\/","title":{"rendered":"Bondiola de cerdo con papas al horno"},"content":{"rendered":"<p><span style=\"text-decoration: underline;\"><strong>Ingredientes:<\/strong><\/span><\/p>\n<ul>\n<li>1 y \u00bd kg de pulpa de bondiola<\/li>\n<li>1y \u00bd kg de papas<\/li>\n<li>2 cdas. Adobo<\/li>\n<li>3 dientes de ajo picados<\/li>\n<li>Pimienta y sal a gusto<\/li>\n<li>1 cta. de piment\u00f3n<\/li>\n<li>Aceite de oliva cantidad necesaria.<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>Preparaci\u00f3n:\u00a0<\/strong><\/span><\/p>\n<p>Cortamos la bondiola en rodajas de unos 5 cm.\u00a0Unimos los condimentos con el aceite, untamos la carne con \u00e9sta mezcla y la dejamos si tenemos tiempo 1 o 2 horas en la heladera.<\/p>\n<p>Pelamos y cortamos las papas en cuartos, le agregamos sal y pimienta a gusto y una cta de piment\u00f3n.\u00a0Las rociamos con aceite de oliva y las mezclamos bien.<\/p>\n<p>Llevamos la carne a una fuente de horno y colocamos las papas alrededor, si se desea se pueden hacer en fuentes separadas.<\/p>\n<p>Utilizamos un horno caliente hasta dorar la carne y las papas.\u00a0Se sirve acompa\u00f1ado de ensalada fresca como lechuga y tomate.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes: 1 y \u00bd kg de pulpa de bondiola 1y \u00bd kg de papas 2 cdas. Adobo 3 dientes de ajo picados Pimienta y sal a gusto 1 cta. de piment\u00f3n Aceite de oliva cantidad necesaria. Preparaci\u00f3n:\u00a0 Cortamos la bondiola en rodajas de unos 5 cm.\u00a0Unimos los condimentos con el aceite, untamos la carne con [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":19857,"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":[23613,21946,14796],"class_list":{"0":"post-19856","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cocina","8":"category-recetas","9":"tag-como-preparar-bondiola-de-cerdo","10":"tag-recetas-de-bondiola","11":"tag-recetas-de-carne"},"_links":{"self":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/posts\/19856","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\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/comments?post=19856"}],"version-history":[{"count":0,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/posts\/19856\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/media\/19857"}],"wp:attachment":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/media?parent=19856"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/categories?post=19856"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/tags?post=19856"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}