{"id":130,"date":"2015-05-26T15:39:13","date_gmt":"2015-05-26T15:39:13","guid":{"rendered":"http:\/\/blog.espol.edu.ec\/jbveliz\/?page_id=130"},"modified":"2015-05-26T15:39:13","modified_gmt":"2015-05-26T15:39:13","slug":"menestron","status":"publish","type":"page","link":"https:\/\/blog.espol.edu.ec\/jbveliz\/carnes-2\/menestron\/","title":{"rendered":"Menestr\u00f3n"},"content":{"rendered":"<p>Ingredientes<\/p>\n<ul>\n<li>2\u00a0cebolla perla<\/li>\n<li>4 diente de\u00a0ajo<\/li>\n<li>2 litro de\u00a0caldo de carne\u00a0o cerdo<\/li>\n<li>1 libra de\u00a0carne de res\u00a0o cerdo<\/li>\n<li>1\/2 libra de\u00a0frejol tierno<\/li>\n<li>1\/2 libra de\u00a0<a href=\"http:\/\/recetas.eluniverso.com\/ingredientes\/pasta-macaron\/\">pasta macaron<\/a><\/li>\n<li>4\u00a0<a href=\"http:\/\/recetas.eluniverso.com\/ingredientes\/tomates\/\">t<\/a>omates\u00a0pelados<\/li>\n<li>2\u00a0zanahoria<\/li>\n<li>4\u00a0papa<\/li>\n<li>1\u00a0apio<\/li>\n<li>2\u00a0<a href=\"http:\/\/recetas.eluniverso.com\/ingredientes\/zuchinis\/\">zuchinis<\/a><\/li>\n<li>1\/2 atado de\u00a0<a href=\"http:\/\/recetas.eluniverso.com\/ingredientes\/albahaca\/\">albahaca<\/a>\u00a0Albahaca<\/li>\n<li>queso\u00a0parmesano<\/li>\n<li>aceite de oliva<\/li>\n<\/ul>\n<p>Preparacion<\/p>\n<ol>\n<li>Elaborar el caldo con la carne de res o cerdo o tambien puedes usar el caldo concentrado de abahaca La Favorita<\/li>\n<li>Cuando la carne este suave retirarla y cortar en cubos peque\u00f1os, colar el caldo y mantener a fuego bajo.<\/li>\n<li>\u00a0Agregar el frejol previamente remojado y mantener la cocci\u00f3n.<\/li>\n<li>Picar la cebolla perla, ajo y hacer un refrito en aceite de oliva o margarina Girasol<\/li>\n<li>Agregar las zanahorias, apio y papas, cortadas en cubos, dejar cocer unos minutos y agregar al caldo.<\/li>\n<li>Luego picar los tomates, zuchinis y a\u00f1adir al caldo mientras se cuece lentamente<\/li>\n<li>\u00a0Agregar la pasta<\/li>\n<li>Dejar cocer unos minutos y sazonar con sal y pimienta<\/li>\n<li>Al final agregar hojas de albahaca frescas y queso parmesano rallado<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes 2\u00a0cebolla perla 4 diente de\u00a0ajo 2 litro de\u00a0caldo de carne\u00a0o cerdo 1 libra de\u00a0carne de res\u00a0o cerdo 1\/2 libra de\u00a0frejol tierno 1\/2 libra de\u00a0pasta macaron 4\u00a0tomates\u00a0pelados 2\u00a0zanahoria 4\u00a0papa 1\u00a0apio 2\u00a0zuchinis 1\/2 atado de\u00a0albahaca\u00a0Albahaca queso\u00a0parmesano aceite de oliva Preparacion Elaborar el caldo con la carne de res o cerdo o tambien puedes usar el caldo &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/blog.espol.edu.ec\/jbveliz\/carnes-2\/menestron\/\">Seguir leyendo<\/a><\/p>\n","protected":false},"author":9615,"featured_media":0,"parent":61,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-130","page","type-page","status-publish","hentry","nodate","item-wrap"],"_links":{"self":[{"href":"https:\/\/blog.espol.edu.ec\/jbveliz\/wp-json\/wp\/v2\/pages\/130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.espol.edu.ec\/jbveliz\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blog.espol.edu.ec\/jbveliz\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/jbveliz\/wp-json\/wp\/v2\/users\/9615"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/jbveliz\/wp-json\/wp\/v2\/comments?post=130"}],"version-history":[{"count":1,"href":"https:\/\/blog.espol.edu.ec\/jbveliz\/wp-json\/wp\/v2\/pages\/130\/revisions"}],"predecessor-version":[{"id":131,"href":"https:\/\/blog.espol.edu.ec\/jbveliz\/wp-json\/wp\/v2\/pages\/130\/revisions\/131"}],"up":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/jbveliz\/wp-json\/wp\/v2\/pages\/61"}],"wp:attachment":[{"href":"https:\/\/blog.espol.edu.ec\/jbveliz\/wp-json\/wp\/v2\/media?parent=130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}