{"id":5086,"date":"2023-02-15T16:11:15","date_gmt":"2023-02-15T16:11:15","guid":{"rendered":"http:\/\/avvdelicias.org\/?post_type=project&#038;p=5086"},"modified":"2023-02-15T16:17:34","modified_gmt":"2023-02-15T16:17:34","slug":"bacalao-a-la-llauna","status":"publish","type":"project","link":"https:\/\/avvdelicias.org\/?project=bacalao-a-la-llauna","title":{"rendered":"Bacalao a la llauna"},"content":{"rendered":"<p>[et_pb_section admin_label=\u00bbsection\u00bb][et_pb_row admin_label=\u00bbrow\u00bb][et_pb_column type=\u00bb1_2&#8243;][et_pb_image admin_label=\u00bbImagen\u00bb src=\u00bbhttp:\/\/avvdelicias.org\/wp-content\/uploads\/2023\/02\/Bacalao.jpg\u00bb show_in_lightbox=\u00bboff\u00bb url_new_window=\u00bboff\u00bb use_overlay=\u00bboff\u00bb animation=\u00bbleft\u00bb sticky=\u00bboff\u00bb align=\u00bbleft\u00bb force_fullwidth=\u00bboff\u00bb always_center_on_mobile=\u00bbon\u00bb use_border_color=\u00bboff\u00bb border_color=\u00bb#ffffff\u00bb border_style=\u00bbsolid\u00bb] [\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb1_2&#8243;][et_pb_text admin_label=\u00bbTexto\u00bb background_layout=\u00bblight\u00bb text_orientation=\u00bbleft\u00bb use_border_color=\u00bboff\u00bb border_color=\u00bb#ffffff\u00bb border_style=\u00bbsolid\u00bb]<\/p>\n<h3 style=\"font-weight: 400;\"><strong>BACALAO A LA LLAUNA de M\u00aa Jos\u00e9 Gab\u00e1s<\/strong><\/h3>\n<p style=\"font-weight: 400;\"><strong>Ingredientes:<\/strong><\/p>\n<ul>\n<li>1 kg. bacalao salado<\/li>\n<li>Harina<\/li>\n<li>5 dientes de ajo<\/li>\n<li>Aceite de oliva<\/li>\n<li>Tomate natural<\/li>\n<li>Pan rallado<\/li>\n<li>Perejil picado<\/li>\n<li>1 cayena<\/li>\n<li>Or\u00e9gano<\/li>\n<li>Pimiento del piquillo en tiras<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\"><strong>Preparaci\u00f3n:<\/strong><\/p>\n<ol>\n<li style=\"font-weight: 400;\">Desalar el bacalao, escurrir y secar bien.<\/li>\n<li style=\"font-weight: 400;\">Pasarlo por harina y fre\u00edr con la piel hacia arriba. Reservar.<\/li>\n<li style=\"font-weight: 400;\">En el mismo aceite, fre\u00edr los ajos en l\u00e1minas, retirarlos y reservar. Seguidamente, incorporar el tomate hasta que espese, removiendo con frecuencia. A\u00f1adir a la salsa de tomate, or\u00e9gano y 1 cayena. Reservar.<\/li>\n<li style=\"font-weight: 400;\">Hacer una picada de ajo, aceite, perejil picado y pan rallado.<\/li>\n<li style=\"font-weight: 400;\">Colocar en una fuente apta para el horno los trozos de bacalao, encima las tiras de pimiento, las l\u00e1minas de ajo reservadas, la salsa de tomate y la picada. Gratinar al horno.<\/li>\n<\/ol>\n<p style=\"font-weight: 400;\">\u00a0<strong>Consejo:<\/strong> En el proceso de desalado, dejar el bacalao las primeras 24 horas con la misma agua.<\/p>\n<p style=\"font-weight: 400;\"><strong>\u00a0<\/strong><\/p>\n<p style=\"font-weight: 400;\"><strong>\u00a0<\/strong><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[et_pb_section admin_label=\u00bbsection\u00bb][et_pb_row admin_label=\u00bbrow\u00bb][et_pb_column type=\u00bb1_2&#8243;][et_pb_image admin_label=\u00bbImagen\u00bb src=\u00bbhttp:\/\/avvdelicias.org\/wp-content\/uploads\/2023\/02\/Bacalao.jpg\u00bb show_in_lightbox=\u00bboff\u00bb url_new_window=\u00bboff\u00bb use_overlay=\u00bboff\u00bb animation=\u00bbleft\u00bb sticky=\u00bboff\u00bb align=\u00bbleft\u00bb force_fullwidth=\u00bboff\u00bb always_center_on_mobile=\u00bbon\u00bb use_border_color=\u00bboff\u00bb border_color=\u00bb#ffffff\u00bb border_style=\u00bbsolid\u00bb] [\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb1_2&#8243;][et_pb_text admin_label=\u00bbTexto\u00bb background_layout=\u00bblight\u00bb text_orientation=\u00bbleft\u00bb use_border_color=\u00bboff\u00bb border_color=\u00bb#ffffff\u00bb border_style=\u00bbsolid\u00bb] BACALAO A LA LLAUNA de M\u00aa Jos\u00e9 Gab\u00e1s Ingredientes: 1 kg. bacalao salado Harina 5 dientes de ajo Aceite de oliva Tomate natural Pan rallado Perejil picado 1 cayena Or\u00e9gano [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":5079,"comment_status":"open","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"project_category":[67,48],"project_tag":[],"_links":{"self":[{"href":"https:\/\/avvdelicias.org\/index.php?rest_route=\/wp\/v2\/project\/5086"}],"collection":[{"href":"https:\/\/avvdelicias.org\/index.php?rest_route=\/wp\/v2\/project"}],"about":[{"href":"https:\/\/avvdelicias.org\/index.php?rest_route=\/wp\/v2\/types\/project"}],"author":[{"embeddable":true,"href":"https:\/\/avvdelicias.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/avvdelicias.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5086"}],"version-history":[{"count":1,"href":"https:\/\/avvdelicias.org\/index.php?rest_route=\/wp\/v2\/project\/5086\/revisions"}],"predecessor-version":[{"id":5087,"href":"https:\/\/avvdelicias.org\/index.php?rest_route=\/wp\/v2\/project\/5086\/revisions\/5087"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/avvdelicias.org\/index.php?rest_route=\/wp\/v2\/media\/5079"}],"wp:attachment":[{"href":"https:\/\/avvdelicias.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5086"}],"wp:term":[{"taxonomy":"project_category","embeddable":true,"href":"https:\/\/avvdelicias.org\/index.php?rest_route=%2Fwp%2Fv2%2Fproject_category&post=5086"},{"taxonomy":"project_tag","embeddable":true,"href":"https:\/\/avvdelicias.org\/index.php?rest_route=%2Fwp%2Fv2%2Fproject_tag&post=5086"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}