{"id":62037,"date":"2019-03-11T08:00:55","date_gmt":"2019-03-11T11:00:55","guid":{"rendered":"https:\/\/www.cordobatimes.com\/showup\/?p=62037"},"modified":"2019-06-03T21:16:41","modified_gmt":"2019-06-04T00:16:41","slug":"feijoada","status":"publish","type":"post","link":"https:\/\/www.cordobatimes.com\/showup\/cocina\/2019\/03\/11\/feijoada\/","title":{"rendered":"Feijoada"},"content":{"rendered":"<h3 class=\"VideoRecipe__Header-sc-4pl27p-1 eDfhKe\">INGREDIENTES<\/h3>\n<p class=\"p-ingredient\"><strong>Para la feijoada:<\/strong><\/p>\n<ul class=\"VideoRecipe__ColumnList-sc-4pl27p-4 ejnRvL\">\n<li>\n<p class=\"p-ingredient\">500 gr. porotos negros<\/p>\n<\/li>\n<li>\n<p class=\"p-ingredient\">200 gr. panceta ahumada en cubos<\/p>\n<\/li>\n<li>\n<p class=\"p-ingredient\">1 u. chorizo<\/p>\n<\/li>\n<li>\n<p class=\"p-ingredient\">1 u. morcilla<\/p>\n<\/li>\n<li>\n<p class=\"p-ingredient\">300 gr. paleta en cubos<\/p>\n<\/li>\n<li>\n<p class=\"p-ingredient\">2 tazas cebolla picada<\/p>\n<\/li>\n<li>\n<p class=\"p-ingredient\">5 cucharadas ajo picado<\/p>\n<\/li>\n<li>\n<p class=\"p-ingredient\">2 hojas de laurel<\/p>\n<\/li>\n<li>\n<p class=\"p-ingredient\">c\/n agua<\/p>\n<\/li>\n<li>\n<p class=\"p-ingredient\">1\/2 taza perejil picado<\/p>\n<\/li>\n<\/ul>\n<p class=\"p-ingredient\"><strong>Para los acompa\u00f1amientos:<\/strong><\/p>\n<ul class=\"VideoRecipe__ColumnList-sc-4pl27p-4 ejnRvL\">\n<li>\n<p class=\"p-ingredient\">1 taza acelga picada en tiras muy finitas<\/p>\n<\/li>\n<li>\n<p class=\"p-ingredient\">1 taza cebolla picada<\/p>\n<\/li>\n<li>\n<p class=\"p-ingredient\">2 cucharadas jugo de lima<\/p>\n<\/li>\n<li>\n<p class=\"p-ingredient\">3 cucharadas perejil picado<\/p>\n<\/li>\n<li>\n<p class=\"p-ingredient\">1 cucharada aji rojo picado fino<\/p>\n<\/li>\n<li>\n<p class=\"p-ingredient\">1 taza del caldo de la feijoada<\/p>\n<\/li>\n<li>\n<p class=\"p-ingredient\">Salsa criolla<\/p>\n<\/li>\n<li>\n<p class=\"p-ingredient\">2 bananas<\/p>\n<\/li>\n<li>\n<p class=\"p-ingredient\">1\/2 taza harina<\/p>\n<\/li>\n<li>\n<p class=\"p-ingredient\">1 huevo batido<\/p>\n<\/li>\n<li>\n<p class=\"p-ingredient\">1 taza pan rallado<\/p>\n<\/li>\n<li>\n<p class=\"p-ingredient\">c\/n aceite para fre\u00edr<\/p>\n<\/li>\n<li>\n<p class=\"p-ingredient\">Arroz blanco<\/p>\n<\/li>\n<li>\n<p class=\"p-ingredient\">Gajos de naranja<\/p>\n<\/li>\n<\/ul>\n<h3><strong>Modo de preparaci\u00f3n\u00a0<\/strong><\/h3>\n<ul class=\"recipe-steps-list e-instructions VideoRecipe__List-sc-4pl27p-5 dvHwdt\">\n<li>Dejar remojar los porotos 12 horas en agua.<\/li>\n<li>En una olla dorar la panceta, el chorizo, la paleta y la morcilla. Reservar.<\/li>\n<li>En la misma olla saltear la cebolla y el ajo. Agregar las carnes nuevamente, las hojas de laurel, los porotos y cubrir con agua. Cocinar 3 horas a fuego bajo y terminar con perejil picado.<\/li>\n<li>Para los acompa\u00f1amientos saltear la acelga con aceite de oliva y reservar.<\/li>\n<li>Mezclar en un bowl la cebolla picada, el jugo de lima, el perejil, el chile y el caldo de la feijoada. Reservar.<\/li>\n<li>Cortar las bananas por la mitad y pasarlas por harina, huevo y pan rallado. Fre\u00edr en aceite caliente.<\/li>\n<li>Servir la feijoada con la acelga salteada, la salsa, la salsa criolla, las bananas fritas, arroz blanco y gajos de naranja.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTES Para la feijoada: 500 gr. porotos negros 200 gr. panceta ahumada en cubos 1 u. chorizo 1 u. morcilla 300 gr. paleta en cubos 2 tazas cebolla picada 5 cucharadas ajo picado 2 hojas de laurel c\/n agua 1\/2 taza perejil picado Para los acompa\u00f1amientos: 1 taza acelga picada en tiras muy finitas 1 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":62039,"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":[15582,23235,8766,23234],"class_list":{"0":"post-62037","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cocina","8":"category-recetas","9":"tag-recetas-agridulces","10":"tag-recetas-brasilenas","11":"tag-recetas-con-carne","12":"tag-recetas-con-porotos"},"_links":{"self":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/posts\/62037","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=62037"}],"version-history":[{"count":0,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/posts\/62037\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/media\/62039"}],"wp:attachment":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/media?parent=62037"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/categories?post=62037"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/tags?post=62037"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}