{"id":477,"date":"2011-01-14T19:04:02","date_gmt":"2011-01-14T19:04:02","guid":{"rendered":"http:\/\/blog.espol.edu.ec\/lacocinadelulu\/?p=477"},"modified":"2011-01-14T19:04:02","modified_gmt":"2011-01-14T19:04:02","slug":"majarisco-a-lo-ecuatoriano-de-la-cocina-de-lulu","status":"publish","type":"post","link":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/majarisco-a-lo-ecuatoriano-de-la-cocina-de-lulu","title":{"rendered":"MAJARISCO A LO ECUATORIANO - DE LA COCINA DE LUL\u00da"},"content":{"rendered":"

\"\"<\/a><\/span><\/h1>\n

MAJARISCO A LO ECUATORIANO<\/span><\/h1>\n

<\/h2>\n

2 VERDES
\n<\/span><\/h2>\n

10 CAMARONES MEDIANOS<\/span><\/h2>\n

4 CALAMARES PEQUE\u00d1OS \u00d3 MEDIA TAZA DE AROS DE CALAMAR<\/span><\/h2>\n

4 MEJILLONES EN SU CONCHA<\/span><\/h2>\n

4 ALMEJAS EN SU CONCHA<\/span><\/h2>\n

2 DIENTES DE AJO<\/span><\/h2>\n

1\/2 COPA DE VINO BLANCO<\/span><\/h2>\n

1 CUCHARADITA DE AJI <\/span><\/h2>\n

1 CUCHARADA DE MAICENA
\n<\/span><\/h2>\n

SAL Y PIMIENTA AL GUSTO<\/span><\/h2>\n


\n<\/span><\/h2>\n

FREIR LOS VERDES Y MAJARLOS.\u00a0 COLOCARLO EN DOS PLATOS HONDOS\u00a0 Y RESERVAR.<\/span><\/h2>\n

EN UNA SART\u00c9N PONER EL ACEITE Y SALTEAR LOS DIENTES DE AJO PICADITOS, A\u00d1ADIR EL AJI, EL VINO BLANCO, LA MAICENA DISUELTA EN 1 CUCHARADA DE AGUA Y SALPIMENTAR.\u00a0 A\u00d1ADIR LOS MARISCOS Y DEJARLO EN EL FUEGO POR UNOS 5 MINUTOS. DE INMEDIATO VERTER\u00a0 TODA LA MEZCLA CALIENTE SOBRE LA BASE DE VERDE MAJADO,\u00a0 COMPARTIENDO EN LOS DOS PLATOS Y SERVIR.<\/span><\/h2>\n


\n<\/span><\/h2>\n

DE LA COCINA DE LUL\u00da<\/span><\/em><\/h2>\n

http:\/\/www.blog.espol.edu.ec\/lacocinadelulu\/<\/span><\/em><\/h2>\n","protected":false},"excerpt":{"rendered":"

Si bien es cierto este plato es t\u00edpico peruano, tambi\u00e9n es cierto que para nosotros, el verde y los mariscos est\u00e1n al alcance de nuestras manos y aunque con peque\u00f1as variantes logramos un exquisito majarisco ecuatoriano...<\/p>\n","protected":false},"author":247,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31898,26321],"tags":[28940,1235427],"class_list":["post-477","post","type-post","status-publish","format-standard","hentry","category-comida-de-ecuador","category-mariscos","tag-majarisco","tag-mariscos"],"_links":{"self":[{"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/posts\/477","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/users\/247"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/comments?post=477"}],"version-history":[{"count":1,"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/posts\/477\/revisions"}],"predecessor-version":[{"id":479,"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/posts\/477\/revisions\/479"}],"wp:attachment":[{"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/media?parent=477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/categories?post=477"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/tags?post=477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}