{"id":163,"date":"2010-12-29T11:04:00","date_gmt":"2010-12-29T11:04:00","guid":{"rendered":"http:\/\/blogs.elcorreo.com\/culinariosidad\/?p=163"},"modified":"2010-12-29T11:04:00","modified_gmt":"2010-12-29T11:04:00","slug":"terrina-gallina-trufada","status":"publish","type":"post","link":"https:\/\/blogs.elcorreo.com\/culinariosidad\/2010\/12\/29\/terrina-gallina-trufada\/","title":{"rendered":"Terrina de gallina trufada"},"content":{"rendered":"<p> <IMG src=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\" id=\"img_0\" class=\"imgcen\"><\/p>\n<p><strong>Ingredientes:<\/strong><br \/>\n500 gr de gallina o pollo de corral.<br \/>\n200 gr de cerdo magro.<br \/>\n(ambas carnes picadas dos veces)<br \/>\n200 gr de higado de vacuno.<br \/>\n100 gr de jam\u00f3n en un trozo grueso.<br \/>\nSal.<br \/>\nPimienta.<br \/>\nOporto.<br \/>\n<A href=\"http:\/\/etxanobe.com\/actualidad-etxanobe\/mikel-poblacion-busca-trufa-blanca-en-la-toscana\/\" title=\"http:\/\/etxanobe.com\/actualidad-etxanobe\/mikel-poblacion-busca-trufa-blanca-en-la-toscana\/\" id=\"link_0\">Trufa<\/a>.<br \/>\n3 huevos.<br \/>\n125 gr de nata liquida.<\/p>\n<p>Mezclar todos los ingredientes, procurando que se incorporen bien los sabores y amasando. Envolver un poco de la mezcla en papel de aluminio, cocer en una sart\u00e9n y probar, para controlar que el punto de sal sea correcto y el sabor muy intenso. A continuaci\u00f3n meter en el horno a ba\u00f1o mar\u00eda durante una hora.  Prensar y cortar en fr\u00edo, en l\u00e1minas muy finas y servir acompa\u00f1adas de huevo hilado.<\/p>\n<p><object id=\"flashObj\" width=\"600\" 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\"><param name=\"movie\" value=\"http:\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\" \/><param name=\"bgcolor\" value=\"#FFFFFF\" \/><param name=\"flashVars\" value=\"web=externos&#038;videoId=722625817001&#038;playerID=309018193001&#038;playerKey=AQ%2E%2E,AAAAE_NrkqE%2E,SbMUPN6XNFu9O5u_bb9i8uj1LpxTCKJx&#038;domain=embed&#038;dynamicStreaming=true\" \/><param name=\"base\" value=\"http:\/\/admin.brightcove.com\" \/><param name=\"wmode\" value=\"transparent\" \/><param name=\"seamlesstabbing\" value=\"false\" \/><param name=\"allowFullScreen\" value=\"true\" \/><param name=\"swLiveConnect\" value=\"true\" \/><param name=\"allowScriptAccess\" value=\"always\" \/><embed src=\"\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\" wmode=\"transparent\" bgcolor=\"#FFFFFF\" flashVars=\"web=externos&#038;videoId=722625817001&#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: 500 gr de gallina o pollo de corral. 200 gr de cerdo magro. (ambas carnes picadas dos veces) 200 gr de higado de vacuno. 100 gr de jam\u00f3n en un trozo grueso. Sal. Pimienta. Oporto. Trufa. 3 huevos. 125 gr de nata liquida. Mezclar todos los ingredientes, procurando que se incorporen bien los sabores [&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":[546,591,1036,1325],"_links":{"self":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/163"}],"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=163"}],"version-history":[{"count":0,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/163\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/media?parent=163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/categories?post=163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/tags?post=163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}