{"id":158,"date":"2010-12-08T14:00:00","date_gmt":"2010-12-08T14:00:00","guid":{"rendered":"http:\/\/blogs.elcorreo.com\/culinariosidad\/?p=158"},"modified":"2010-12-08T14:00:00","modified_gmt":"2010-12-08T14:00:00","slug":"pechugas-pavo-con-langostinos-y-canela","status":"publish","type":"post","link":"https:\/\/blogs.elcorreo.com\/culinariosidad\/2010\/12\/08\/pechugas-pavo-con-langostinos-y-canela\/","title":{"rendered":"Pechugas de pavo con langostinos y canela"},"content":{"rendered":"<p><strong><IMG src=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\" id=\"img_0\" class=\"imgcen\">Ingredientes:<\/strong><\/p>\n<p>12 langostinos cocidos.<br \/>\n50 gr setas.<br \/>\n1 calabac\u00edn peque\u00f1o.<br \/>\n4 pechugas de pavo.<br \/>\nFondo de carne.<br \/>\nVino Pedro Ximenez.<br \/>\nAceite de oliva.<br \/>\nMaizena Express.<br \/>\nCanela.<\/p>\n<p>Cocer los langostinos y ensartarlos en una brocheta para que no encojan.  A\u00f1adir aceite y sal a las pechugas de pavo, apastarlas y estirarlas hasta que queden muy finas. Saltear el calabac\u00edn y las setas, y rellenar con ellos y un langostino cada pechuga. Envolverlas en papel de aluminio como si fuesen caramelos, y cocerlas en agua diez minutos. Desenvolverlas, recortar los laterales y partirlas en diagonal, coloc\u00e1ndolas en el plato. Poner al fuego un vaso de Pedro Ximenez, hasta que reduzca mucho, e incorporar el caldo y la maizena. Cuando la salsa espese, echar la canela y a\u00f1adirla a las pechugas. <\/p>\n<p><object id=\"flashObj\" width=\"640\" height=\"360\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http:\/\/download.macromedia.com\/pub\/shockwave\/cabs\/flash\/swflash.cab#version=9,0,47,0\" style=\"border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: initial initial; background-repeat: initial initial; \"><param  name=\"movie\" value=\"http:\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\"><\/param><param  name=\"bgcolor\" value=\"#FFFFFF\"><\/param><param  name=\"flashVars\" value=\"web=externos&#038;videoId=693765402001&#038;playerID=309018193001&#038;playerKey=AQ%2E%2E,AAAAE_NrkqE%2E,SbMUPN6XNFu9O5u_bb9i8uj1LpxTCKJx&#038;domain=embed&#038;dynamicStreaming=true\"><\/param><param  name=\"base\" value=\"http:\/\/admin.brightcove.com\"><\/param><param  name=\"wmode\" value=\"transparent\"><\/param><param  name=\"seamlesstabbing\" value=\"false\"><\/param><param  name=\"allowFullScreen\" value=\"true\"><\/param><param  name=\"swLiveConnect\" value=\"true\"><\/param><param  name=\"allowScriptAccess\" value=\"always\"><\/param><embed  src=\"\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\" wmode=\"transparent\" bgcolor=\"#FFFFFF\" flashvars=\"web=externos&#038;videoId=693765402001&#038;playerID=309018193001&#038;playerKey=AQ%2E%2E,AAAAE_NrkqE%2E,SbMUPN6XNFu9O5u_bb9i8uj1LpxTCKJx&#038;domain=embed&#038;dynamicStreaming=true\" base=\"http:\/\/admin.brightcove.com\" name=\"flashObj\" width=\"640\" height=\"360\" seamlesstabbing=\"false\" type=\"application\/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" swliveconnect=\"true\" pluginspage=\"http:\/\/www.macromedia.com\/shockwave\/download\/index.cgi?P1_Prod_Version=ShockwaveFlash\"><\/embed><\/object><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Ingredientes: 12 langostinos cocidos. 50 gr setas. 1 calabac\u00edn peque\u00f1o. 4 pechugas de pavo. Fondo de carne. Vino Pedro Ximenez. Aceite de oliva. Maizena Express. Canela. Cocer los langostinos y ensartarlos en una brocheta para que no encojan. A\u00f1adir aceite y sal a las pechugas de pavo, apastarlas y estirarlas hasta que queden muy finas. [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[10,11],"tags":[226,544,961,1097,1134],"_links":{"self":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/158"}],"collection":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/comments?post=158"}],"version-history":[{"count":0,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/158\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/media?parent=158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/categories?post=158"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/tags?post=158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}