{"id":1277,"date":"2008-10-25T10:35:07","date_gmt":"2008-10-25T08:35:07","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=1277"},"modified":"2008-10-25T10:48:39","modified_gmt":"2008-10-25T08:48:39","slug":"potee-lorainne","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/25\/potee-lorainne\/","title":{"rendered":"potee lorainne"},"content":{"rendered":"<div id=\"attachment_1286\" style=\"width: 310px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/potee-lorraine-numero-674-du-guide-de-pierrette-bon2.jpg\" rel=\"lightbox[1277]\"><img aria-describedby=\"caption-attachment-1286\" loading=\"lazy\" class=\"size-medium wp-image-1286\" title=\"potee-lorraine-numero-674-du-guide-de-pierrette-bon2\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/potee-lorraine-numero-674-du-guide-de-pierrette-bon2-300x201.jpg\" alt=\"potee-lorraine-numero-674-du-guide-de-pierrette-\" width=\"300\" height=\"201\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/potee-lorraine-numero-674-du-guide-de-pierrette-bon2-300x201.jpg 300w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/potee-lorraine-numero-674-du-guide-de-pierrette-bon2.jpg 388w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-1286\" class=\"wp-caption-text\">potee-lorraine-numero-674-du-guide-de-pierrette-<\/p><\/div>\n<p>receta de la cocina francesa, cocido loren\u00e9s,sp\u00e9cialita,, plat tipico francesa, traditional, gastronomia francesa, platillos tipica francesa,\u00a0recettes francaise typiques,\u00a0r\u00e9gion lorena.<\/p>\n<p>RECETA POR\u00a06 Porciones, tiempo de pr\u00e9paracion\u00a0; 40 &lsquo; tiempo de coccion : 3 h.<\/p>\n<p>INGREDIENTES : 500\u00a0gr de panceta, 500 gr de paleta de cerdo poco salada,\u00a03 salchicon,\u00a01cortezas de tocino,1 col, 6 zanahorias, 6 patatas, 3 puerros, 1 rama de apio, hierbas aromaticas, 2 dientes de ajo, al y pimienta.<\/p>\n<p>RECETA : se cuecen los ingredientes sin salchichon y patatas, en agua durante 2 h 30. Se anade el salchichon para cocer otros 30 &lsquo;, se anaden las patatas cocidas por separado y se sirven con el resto. Plato caliente.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>receta de la cocina francesa, cocido loren\u00e9s,sp\u00e9cialita,, plat tipico francesa, traditional, gastronomia francesa, platillos tipica francesa,\u00a0recettes francaise typiques,\u00a0r\u00e9gion lorena. RECETA POR\u00a06 Porciones, tiempo de pr\u00e9paracion\u00a0; 40 &lsquo; tiempo de coccion : 3 h. INGREDIENTES : 500\u00a0gr de panceta, 500 gr de paleta de cerdo poco salada,\u00a03 salchicon,\u00a01cortezas de tocino,1 col, 6 zanahorias, 6 patatas, 3 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"categories":[4],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1277"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=1277"}],"version-history":[{"count":6,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1277\/revisions"}],"predecessor-version":[{"id":1282,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1277\/revisions\/1282"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=1277"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=1277"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=1277"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}