{"id":46005,"date":"2016-09-16T08:00:11","date_gmt":"2016-09-16T11:00:11","guid":{"rendered":"http:\/\/cordobatimes.com\/showup\/?p=46005"},"modified":"2020-04-14T21:21:25","modified_gmt":"2020-04-15T00:21:25","slug":"menu-de-hoy-salchichas-parrilleras-con-pure-al-queso","status":"publish","type":"post","link":"https:\/\/www.cordobatimes.com\/showup\/cocina\/2016\/09\/16\/menu-de-hoy-salchichas-parrilleras-con-pure-al-queso\/","title":{"rendered":"Salchichas parrilleras con pure\u0301 al queso"},"content":{"rendered":"<h3><strong>Ingredientes\u00a0<\/strong><\/h3>\n<ul>\n<li>Aceite de oliva<\/li>\n<li>Cebolla 2<\/li>\n<li>Morr\u00f3n rojo 1<\/li>\n<li>Ajo 4 dientes<\/li>\n<li>Piment\u00f3n dulce<\/li>\n<li>Piment\u00f3n ahumado \u00bc de cdta<\/li>\n<li>Or\u00e9gano<\/li>\n<li>Sal<\/li>\n<li>Pimienta<\/li>\n<li>Aj\u00ed molido<\/li>\n<li>Extracto de tomate 2 cdas<\/li>\n<li>Vino blanco 100 cc<\/li>\n<li>Tomate triturado 300 cc<\/li>\n<li>Leche 100 cc<\/li>\n<li>Manteca 1 cda<\/li>\n<li>Nuez moscada<\/li>\n<li>Mozzarella 200 grs<\/li>\n<li>Papa 1 kilo<\/li>\n<\/ul>\n<h3>Modo de preparaci\u00f3n<\/h3>\n<ul>\n<li>Blanquear las salchichas parrilleras en agua con sal, cortar en rodajas y saltear en oliva.<\/li>\n<li>Sumar la cebolla, morr\u00f3n, ajo picados y condimentar.<\/li>\n<li>Sumar el extracto de tomate, integrar revolviendo en contacto con el fondo de la olla y desglasar con vino blanco.<\/li>\n<li>Cuando evapora el alcohol, agregar el tomate triturado, tapar y reducir por 25 minutos (cuidar que no se seque).<\/li>\n<li>Para el pur\u00e9, hervir las papas en agua y sal, pisar junto a la lehe y la manteca, la nuez moscada.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes\u00a0 Aceite de oliva Cebolla 2 Morr\u00f3n rojo 1 Ajo 4 dientes Piment\u00f3n dulce Piment\u00f3n ahumado \u00bc de cdta Or\u00e9gano Sal Pimienta Aj\u00ed molido Extracto de tomate 2 cdas Vino blanco 100 cc Tomate triturado 300 cc Leche 100 cc Manteca 1 cda Nuez moscada Mozzarella 200 grs Papa 1 kilo Modo de preparaci\u00f3n Blanquear [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":46006,"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":[16384,17379,30808],"class_list":{"0":"post-46005","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cocina","8":"category-recetas","9":"tag-recetas-de-papa","10":"tag-recetas-de-queso","11":"tag-recetas-de-salchicha-parrillera"},"_links":{"self":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/posts\/46005","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/comments?post=46005"}],"version-history":[{"count":0,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/posts\/46005\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/media\/46006"}],"wp:attachment":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/media?parent=46005"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/categories?post=46005"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/tags?post=46005"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}