{"id":12,"date":"2012-04-26T09:14:58","date_gmt":"2012-04-26T09:14:58","guid":{"rendered":"http:\/\/blogs.hoy.es\/recetasdehoy\/?p=12"},"modified":"2012-04-26T09:14:58","modified_gmt":"2012-04-26T09:14:58","slug":"pastel-de-tenca","status":"publish","type":"post","link":"https:\/\/blogs.hoy.es\/recetasdehoy\/2012\/04\/26\/pastel-de-tenca\/","title":{"rendered":"Pastel de tenca"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p style=\"text-align: left;\"><strong>Ingredientes<\/strong><\/p>\n<ul style=\"text-align: left;\">\n<li>Tenca limpia\u00a0 &#8212; 0.5 kg<\/li>\n<li>cebolla &#8212; 1 unidad<\/li>\n<li>puerro &#8212; 1 unidad\n<p><div id=\"attachment_13\" style=\"width: 235px\" class=\"wp-caption alignright\"><a href=\"\/recetasdehoy\/wp-content\/uploads\/sites\/28\/2012\/04\/pastel-de-tenca-3.jpg\"><img aria-describedby=\"caption-attachment-13\" loading=\"lazy\" class=\"size-medium wp-image-13 \" title=\"Pastel de tenca\" src=\"\/recetasdehoy\/wp-content\/uploads\/sites\/28\/2012\/04\/pastel-de-tenca-3.jpg\" alt=\"Pastel de benca\" width=\"225\" height=\"300\" srcset=\"https:\/\/static-blogs.hoy.es\/wp-content\/uploads\/sites\/28\/2012\/04\/pastel-de-tenca-3.jpg 1944w, https:\/\/static-blogs.hoy.es\/wp-content\/uploads\/sites\/28\/2012\/04\/pastel-de-tenca-3-225x300.jpg 225w, https:\/\/static-blogs.hoy.es\/wp-content\/uploads\/sites\/28\/2012\/04\/pastel-de-tenca-3-768x1024.jpg 768w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a><p id=\"caption-attachment-13\" class=\"wp-caption-text\">Pastel de tenca<\/p><\/div><\/li>\n<li>tomate frito &#8212; 3 cc<\/li>\n<li>nata liquida &#8212; 0.5 litros<\/li>\n<li>y emas de huevo &#8212; 6 unidades<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul style=\"text-align: left;\">\n<li>tomates &#8212; 1 kg<\/li>\n<li>ajo &#8212; 2 dientes<\/li>\n<li>pan duro &#8212; 3 ogazas<\/li>\n<li>agua &#8212; cs<\/li>\n<li>carne de buey de mar &#8212; 0.1 kg<\/li>\n<\/ul>\n<ul>\n<li>can\u00f3nigos<\/li>\n<li style=\"text-align: left;\">aceite oliva<\/li>\n<li style=\"text-align: left;\">vinagre<\/li>\n<li style=\"text-align: left;\">sal, pimienta<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Elaboraci\u00f3n<\/strong><\/p>\n<p>\u25cf\u00a0\u00a0 En una cazuela se dora la cebolla y el puerro, picados, en 4 cc de aceite.<\/p>\n<p>Se incorpora el pescado troceado en daditos,\u00a0 sin piel y sin espinas, hasta que est\u00e9 ligeramente cocinado. Retiramos del fuego y le ponemos la nata, el tomate frito y las yemas. Sazonamos y trituramos.<\/p>\n<p>En un molde de bizcocho, previamente humedecido, se coloca papel transparente de forma que lo cubra todo.<\/p>\n<p>Se vierte la mezcla dentro del molde, se tapa con papel transparente, y se pone en el horno al ba\u00f1o maria 140 grados, 40 minutos.<\/p>\n<p>\u25cf El salmorejo se elabora de forma tradicional, triturando los ingredientes, pas\u00e1ndolo por un colador y poni\u00e9ndolo a gusto de aceite, vinagre y sal.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Dificultad<\/strong>: Media<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Tiempo<\/strong>: 60 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>&nbsp; Ingredientes Tenca limpia\u00a0 &#8212; 0.5 kg cebolla &#8212; 1 unidad puerro &#8212; 1 unidad tomate frito &#8212; 3 cc nata liquida &#8212; 0.5 litros y emas de huevo &#8212; 6 unidades &nbsp; tomates &#8212; 1 kg ajo &#8212; 2 dientes pan duro &#8212; 3 ogazas agua &#8212; cs carne de buey de mar &#8212; [&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":[4],"tags":[31,34,44,85,96,145,179,186,199],"_links":{"self":[{"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/posts\/12"}],"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=12"}],"version-history":[{"count":0,"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/posts\/12\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/media?parent=12"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/categories?post=12"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/tags?post=12"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}