{"id":165,"date":"2009-07-02T12:08:14","date_gmt":"2009-07-02T16:08:14","guid":{"rendered":"http:\/\/blog.espol.edu.ec\/mvordone\/?p=165"},"modified":"2009-07-02T12:09:19","modified_gmt":"2009-07-02T16:09:19","slug":"acelgas-con-tocino-y-atun-nami","status":"publish","type":"post","link":"https:\/\/blog.espol.edu.ec\/mvordone\/2009\/07\/02\/acelgas-con-tocino-y-atun-nami\/","title":{"rendered":"Acelgas con tocino y at\u00fan (\u00f1ami..)"},"content":{"rendered":"<h4>Ingredientes<\/h4>\n<table style=\"height: 352px\" border=\"0\" cellspacing=\"0\" cellpadding=\"8\" width=\"285\">\n<tbody>\n<tr>\n<td colspan=\"2\">100g. de tocino ahumado<br \/>\n1 taza de cebolla picada<\/p>\n<h2><a class=\"flickr-image alignright\" title=\"comiendo\" href=\"http:\/\/www.flickr.com\/photos\/38557585@N05\/3623061855\/\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" src=\"http:\/\/farm4.static.flickr.com\/3357\/3623061855_57afcfa908_t.jpg\" alt=\"comiendo\" width=\"100\" height=\"75\" \/><\/a><\/h2>\n<p>2 dientes de ajo  picados<br \/>\n1 taza de pur\u00e9 de tomate<br \/>\n4 zanahorias peladas, cocidas y partidas  en 4<br \/>\n1 cubos de caldo de carne<br \/>\n4 manojos de acelgas lavadas y  rebanadas<br \/>\n2 tazas de agua<br \/>\n2 latas de at\u00fan en aceite.<\/p>\n<h2>Preparaci\u00f3n<\/h2>\n<table border=\"0\" cellspacing=\"0\" cellpadding=\"8\" width=\"100%\">\n<tbody>\n<tr>\n<td colspan=\"2\">En una cacerola sofre\u00edr el tocino y cuando dore ligeramente a\u00f1adir la cebolla  y el ajo, deja que se mezclen los sabores. Verter el pur\u00e9, las zanahorias, el  cubo, las acelgas y el agua.<\/p>\n<p>Tapar y dejar hervir hasta que se cuezan las acelgas. A\u00f1adir el at\u00fan y calientar 3 minutos m\u00e1s.<\/p>\n<p>Servir de  inmediato.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes 100g. de tocino ahumado 1 taza de cebolla picada 2 dientes de ajo picados 1 taza de pur\u00e9 de tomate 4 zanahorias peladas, cocidas y partidas en 4 1 cubos de caldo de carne 4 manojos de acelgas lavadas y rebanadas 2 tazas de agua 2 latas de at\u00fan en aceite. Preparaci\u00f3n En una [&hellip;]<\/p>\n","protected":false},"author":1712,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4555],"tags":[],"class_list":["post-165","post","type-post","status-publish","format-standard","hentry","category-cocina"],"_links":{"self":[{"href":"https:\/\/blog.espol.edu.ec\/mvordone\/wp-json\/wp\/v2\/posts\/165","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.espol.edu.ec\/mvordone\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.espol.edu.ec\/mvordone\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/mvordone\/wp-json\/wp\/v2\/users\/1712"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/mvordone\/wp-json\/wp\/v2\/comments?post=165"}],"version-history":[{"count":4,"href":"https:\/\/blog.espol.edu.ec\/mvordone\/wp-json\/wp\/v2\/posts\/165\/revisions"}],"predecessor-version":[{"id":169,"href":"https:\/\/blog.espol.edu.ec\/mvordone\/wp-json\/wp\/v2\/posts\/165\/revisions\/169"}],"wp:attachment":[{"href":"https:\/\/blog.espol.edu.ec\/mvordone\/wp-json\/wp\/v2\/media?parent=165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/mvordone\/wp-json\/wp\/v2\/categories?post=165"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/mvordone\/wp-json\/wp\/v2\/tags?post=165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}