{"id":51,"date":"2008-10-29T19:47:44","date_gmt":"2008-10-29T17:47:44","guid":{"rendered":"https:\/\/blogs.ua.es\/gastronomia\/?p=51"},"modified":"2008-10-29T19:47:44","modified_gmt":"2008-10-29T17:47:44","slug":"salpico-de-vaca","status":"publish","type":"post","link":"https:\/\/blogs.ua.es\/gastronomia\/2008\/10\/29\/salpico-de-vaca\/","title":{"rendered":"SALPIC\u00d3 DE VACA"},"content":{"rendered":"<p>A aquest nom tan peculiar no endevinar\u00edeu en quin moment del dia se&#8217;l menjaven. Estava recomanat com a postre o berenar. L&#8217;elaboraci\u00f3 no \u00e9s gens costosa o elaborada. Un tr\u00f2\u00e7 de magre i dos parts de vaca negra cu\u00efts ser\u00eden la base del plat que anava acompa\u00f1at i tot picat amb una bona ceba. La presentaci\u00f3 es fe\u00efa amb un atuell condimentat amb oli, pebre, sal, no escloent unes bones rodanxes de ceba com a decoraci\u00f3.<\/p>\n&#8221;]<a href=\"https:\/\/blogs.ua.es\/gastronomia\/files\/2008\/10\/vaca1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-53\" src=\"https:\/\/blogs.ua.es\/gastronomia\/files\/2008\/10\/vaca1-266x300.jpg\" alt=\"www.poesiaurbana.com.ar]\" width=\"266\" height=\"300\" \/><\/a>\n","protected":false},"excerpt":{"rendered":"<p>A aquest nom tan peculiar no endevinar\u00edeu en quin moment del dia se&#8217;l menjaven. Estava recomanat com a postre o berenar. L&#8217;elaboraci\u00f3 no \u00e9s gens costosa o elaborada. Un tr\u00f2\u00e7 de magre i dos parts de vaca negra cu\u00efts ser\u00eden la base del plat que anava acompa\u00f1at i tot picat amb una bona ceba. La [&hellip;]<\/p>\n","protected":false},"author":889,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2729],"tags":[],"class_list":["post-51","post","type-post","status-publish","format-standard","hentry","category-s-xviii"],"_links":{"self":[{"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/posts\/51","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/users\/889"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/comments?post=51"}],"version-history":[{"count":2,"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/posts\/51\/revisions"}],"predecessor-version":[{"id":55,"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/posts\/51\/revisions\/55"}],"wp:attachment":[{"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/media?parent=51"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/categories?post=51"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/tags?post=51"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}