{"id":6139,"date":"2009-09-26T19:19:48","date_gmt":"2009-09-26T17:19:48","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=6139"},"modified":"2009-09-26T19:19:48","modified_gmt":"2009-09-26T17:19:48","slug":"receta-de-anchoyade-receta-de-la-guia-de-pierrette","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/09\/26\/receta-de-anchoyade-receta-de-la-guia-de-pierrette\/","title":{"rendered":"receta de anchoyade, receta de la guia de Pierrette"},"content":{"rendered":"<p>receta de la cocina francesa, receta de anchoyade o ancho\u00efade, <strong>Libro de recetas de la cocina francesa (ver l\u00e9xico) vendido solo 9,99 \u20ac o\u00a0La Gu\u00eda de Pierrette, disponible a la venta en la p\u00e1gina web <\/strong><a href=\"http:\/\/www.cuisine-francaise.org\/\"><strong>www.cuisine-francaise.org<\/strong><\/a><strong> con su libro de recetas incluido.<\/strong><\/p>\n<div class=\"mceTemp\">\n<dl id=\"attachment_6140\" class=\"wp-caption alignleft\" style=\"width: 376px;\">\n<dt class=\"wp-caption-dt\"><img loading=\"lazy\" class=\"size-full wp-image-6140\" title=\"Anchoiade  N\u00b0 16 du guide de pierrette\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2009\/09\/Anchoiade-N\u00b0-16-du-guide-de-pierrette1.jpg\" alt=\"Anchoiade  N\u00b0 16 du guide de pierrette\" width=\"366\" height=\"250\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2009\/09\/Anchoiade-N\u00b0-16-du-guide-de-pierrette1.jpg 366w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2009\/09\/Anchoiade-N\u00b0-16-du-guide-de-pierrette1-300x204.jpg 300w\" sizes=\"(max-width: 366px) 100vw, 366px\" \/><\/dt>\n<dd class=\"wp-caption-dd\">Anchoiade N\u00b0 16 du guide de pierrette<\/dd>\n<\/dl>\n<p align=\"center\"><strong>\u00a0<\/strong><\/p>\n<p align=\"center\"><strong>N\u00b0 16 GUIA DE PIERRETTE \u2013 ANCHOIADE<\/strong><\/p>\n<p align=\"center\">Tiempo preparaci\u00f3n: 15 min. Comensales 2<\/p>\n<p align=\"center\">\u00a0<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p align=\"center\"><span style=\"text-decoration: underline;\">INGREDIENTES\u00a0:<\/span><\/p>\n<p>16 anchoas en sal<\/p>\n<p>4 dientes de ajo<\/p>\n<p>8 cdas de aceite de oliva<\/p>\n<p>\u00a0<\/p>\n<p align=\"center\"><span style=\"text-decoration: underline;\">PREPARACION<\/span><\/p>\n<p align=\"center\"><span style=\"text-decoration: underline;\">\u00a0<\/span><\/p>\n<p>Enjuagar las anchoas para quitarle la sal y retirarle la cabeza y las espinas. Trocear.<\/p>\n<p>A\u00f1adirle el ajo bien picado y el higo. Formar una pasta. Verter el aceite y mezclar.<\/p>\n<p><strong>\u00a0<\/strong><\/div>\n","protected":false},"excerpt":{"rendered":"<p>receta de la cocina francesa, receta de anchoyade o ancho\u00efade, Libro de recetas de la cocina francesa (ver l\u00e9xico) vendido solo 9,99 \u20ac o\u00a0La Gu\u00eda de Pierrette, disponible a la venta en la p\u00e1gina web www.cuisine-francaise.org con su libro de recetas incluido. Anchoiade N\u00b0 16 du guide de pierrette \u00a0 N\u00b0 16 GUIA DE PIERRETTE [&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":[12,4],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/6139"}],"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=6139"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/6139\/revisions"}],"predecessor-version":[{"id":6142,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/6139\/revisions\/6142"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=6139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=6139"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=6139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}