{"id":59,"date":"2008-11-05T19:25:52","date_gmt":"2008-11-05T17:25:52","guid":{"rendered":"https:\/\/blogs.ua.es\/gastronomia\/?p=59"},"modified":"2008-11-12T18:34:19","modified_gmt":"2008-11-12T16:34:19","slug":"besugo-rostit","status":"publish","type":"post","link":"https:\/\/blogs.ua.es\/gastronomia\/2008\/11\/05\/besugo-rostit\/","title":{"rendered":"BESUC ROSTIT"},"content":{"rendered":"<p>Tamb\u00e9 els peixos eren part de la dieta aliment\u00edcia encara que molt es serv\u00eden de manera molt escasa. En l&#8217;Arag\u00f3 d&#8217;aquells temps el &#8220;besugo&#8221; era un dels peixos considerats com a m\u00e9s bons de la regi\u00f3 que, depositat en una bona font es serv\u00eda de manera simple, sense acompanyament, per\u00f2 que deleitava la vista dels convidats.<\/p>\n<p>Amb un poc de llorer per damunt i uns allets fregidets a sobre del peix es calentava amb el foc i quan ja estava quasi rostit es preparava una paella amb alls picats, piment\u00f3, sal i\u00a0 una xurrut\u00e0 de llima. Abans de servir-lo agafaven un ramellet de jolivert i el refregaven per damunt del peix. No para mal,no?<\/p>\n&#8221;]<a href=\"https:\/\/blogs.ua.es\/gastronomia\/files\/2008\/11\/pescado.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-60\" src=\"https:\/\/blogs.ua.es\/gastronomia\/files\/2008\/11\/pescado-300x216.jpg\" alt=\"Alrededor del pescado Paul Klee[www.bestpriceart.com\/painting\/?pid=98334]\" width=\"300\" height=\"216\" \/><\/a>\n","protected":false},"excerpt":{"rendered":"<p>Tamb\u00e9 els peixos eren part de la dieta aliment\u00edcia encara que molt es serv\u00eden de manera molt escasa. En l&#8217;Arag\u00f3 d&#8217;aquells temps el &#8220;besugo&#8221; era un dels peixos considerats com a m\u00e9s bons de la regi\u00f3 que, depositat en una bona font es serv\u00eda de manera simple, sense acompanyament, per\u00f2 que deleitava la vista dels [&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-59","post","type-post","status-publish","format-standard","hentry","category-s-xviii"],"_links":{"self":[{"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/posts\/59","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=59"}],"version-history":[{"count":2,"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/posts\/59\/revisions"}],"predecessor-version":[{"id":63,"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/posts\/59\/revisions\/63"}],"wp:attachment":[{"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/media?parent=59"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/categories?post=59"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/tags?post=59"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}