{"id":1,"date":"2012-04-25T00:20:04","date_gmt":"2012-04-25T00:20:04","guid":{"rendered":"http:\/\/blogs.hoy.es\/recetasdehoy\/?p=1"},"modified":"2012-04-25T00:20:04","modified_gmt":"2012-04-25T00:20:04","slug":"friteextremeno","status":"publish","type":"post","link":"https:\/\/blogs.hoy.es\/recetasdehoy\/2012\/04\/25\/friteextremeno\/","title":{"rendered":"Frite extreme\u00f1o"},"content":{"rendered":"<div class=\"mceTemp\" style=\"text-align: center;\">\n<dl id=\"attachment_6\" class=\"wp-caption alignright\" style=\"width: 234px;\">\n<dt class=\"wp-caption-dt\"><a href=\"\/recetasdehoy\/wp-content\/uploads\/sites\/28\/2012\/04\/IMG-20120417-WA0000.jpg\"><img loading=\"lazy\" class=\"size-medium wp-image-6\" title=\"Frite extreme\u00f1o\" src=\"\/recetasdehoy\/wp-content\/uploads\/sites\/28\/2012\/04\/IMG-20120417-WA0000.jpg\" alt=\"\" width=\"224\" height=\"300\" srcset=\"https:\/\/static-blogs.hoy.es\/wp-content\/uploads\/sites\/28\/2012\/04\/IMG-20120417-WA0000.jpg 800w, https:\/\/static-blogs.hoy.es\/wp-content\/uploads\/sites\/28\/2012\/04\/IMG-20120417-WA0000-225x300.jpg 225w, https:\/\/static-blogs.hoy.es\/wp-content\/uploads\/sites\/28\/2012\/04\/IMG-20120417-WA0000-768x1025.jpg 768w, https:\/\/static-blogs.hoy.es\/wp-content\/uploads\/sites\/28\/2012\/04\/IMG-20120417-WA0000-767x1024.jpg 767w\" sizes=\"(max-width: 224px) 100vw, 224px\" \/><\/a><\/dt>\n<dd class=\"wp-caption-dd\">Frite extreme\u00f1o<\/dd>\n<\/dl>\n<\/div>\n<p>&nbsp;<\/p>\n<p><strong>Ingredientes<\/strong><\/p>\n<ul>\n<li style=\"text-align: left;\">2,5 kilos de carne de cordero.<\/li>\n<li style=\"text-align: left;\">1 cabeza de ajo<\/li>\n<li style=\"text-align: left;\">0,5 kilos de pimiento rojo<\/li>\n<li style=\"text-align: left;\">3 unidades de pimiento choricero<\/li>\n<li style=\"text-align: left;\">3 litros de caldo de carne<\/li>\n<li style=\"text-align: left;\">4 cucharadas de entomat\u00e1<\/li>\n<li style=\"text-align: left;\">1 cucharada de piment\u00f3n agridulce<\/li>\n<li style=\"text-align: left;\">1 rama de romero<\/li>\n<li style=\"text-align: left;\">Dos hojas de laurel<\/li>\n<li style=\"text-align: left;\">0,3 mililitros de aceite de oliva<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: left;\">\u00a0<strong>Elaboraci\u00f3n<\/strong><\/p>\n<ul>\n<li style=\"text-align: left;\">Limpiar y cortar el cordero en trozos menudos, enharinar y fre\u00edr en una cazuela. Retirar la carne y reservar. En el mismo aceite, dorar los ajos enteros con piel. Incorporar el pimiento rojo picado, el pimiento seco cortado a la mitad y el piment\u00f3n. Pochar todo bien e incorporar la carne, la entomat\u00e1 y las especies. Trabajar a fuego lento y mojar con el caldo. Dejar cocer a fuego lento hasta que la carne est\u00e9 tierna.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Dificultad: <\/strong>Media.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Tiempo: <\/strong>120 minutos.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Frite extreme\u00f1o &nbsp; Ingredientes 2,5 kilos de carne de cordero. 1 cabeza de ajo 0,5 kilos de pimiento rojo 3 unidades de pimiento choricero 3 litros de caldo de carne 4 cucharadas de entomat\u00e1 1 cucharada de piment\u00f3n agridulce 1 rama de romero Dos hojas de laurel 0,3 mililitros de aceite de oliva &nbsp; \u00a0Elaboraci\u00f3n [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":34,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[34,74,78,85],"_links":{"self":[{"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/posts\/1"}],"collection":[{"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/users\/34"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/comments?post=1"}],"version-history":[{"count":0,"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/posts\/1\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/media?parent=1"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/categories?post=1"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/tags?post=1"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}