{"id":214,"date":"2011-07-13T11:09:00","date_gmt":"2011-07-13T11:09:00","guid":{"rendered":"http:\/\/blogs.elcorreo.com\/culinariosidad\/?p=214"},"modified":"2011-07-13T11:09:00","modified_gmt":"2011-07-13T11:09:00","slug":"jamon-txitxarro","status":"publish","type":"post","link":"https:\/\/blogs.elcorreo.com\/culinariosidad\/2011\/07\/13\/jamon-txitxarro\/","title":{"rendered":"Jam\u00f3n de txitxarro"},"content":{"rendered":"<p><a href=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/07\/FOTO-RECETAS-JULIO-JAM%C3%93N-DE-TXITXARRO.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-379\" title=\"FOTO RECETAS JULIO JAM\u00d3N DE TXITXARRO\" src=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/07\/FOTO-RECETAS-JULIO-JAM%C3%93N-DE-TXITXARRO.jpg\" alt=\"\" width=\"590\" height=\"392\" \/><\/a><\/p>\n<p><strong>Ingredientes:<\/strong><\/p>\n<p>1 txitxarro de kilo.<br \/>\n2 cucharadas de piment\u00f3n.<br \/>\nAceite de girasol.<br \/>\n100 gr de az\u00facar.<br \/>\nPimienta negra en grano.<br \/>\nPan de chapata.<br \/>\n1 tomate.<\/p>\n<p>Limpiamos el txitxarro y lo mezclamos con sal, pimienta, piment\u00f3n y az\u00facar. Lo dejamos cubierto con esta pimentonada y en sal entre 12 y 24 horas. Luego retiramos la sal, lo pasamos por agua y secamos, y cortamos en l\u00e1minas muy finas, que pintamos con aceite de girasol y colocamos sobre unas rebanadas de pan de chapata previamente frotadas con tomate.<\/p>\n<p><object id=\"flashObj\" style=\"border: 0pt none; background: none repeat scroll 0% 0% transparent; margin: 0pt;\" width=\"640\" height=\"360\" classid=\"clsid:d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http:\/\/download.macromedia.com\/pub\/shockwave\/cabs\/flash\/swflash.cab#version=6,0,40,0\"><param name=\"flashVars\" value=\"web=externos&#038;videoId=1048060351001&#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\" \/><param name=\"src\" value=\"http:\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\" \/><param name=\"flashvars\" value=\"web=externos&#038;videoId=1048060351001&#038;playerID=309018193001&#038;playerKey=AQ%2E%2E,AAAAE_NrkqE%2E,SbMUPN6XNFu9O5u_bb9i8uj1LpxTCKJx&#038;domain=embed&#038;dynamicStreaming=true\" \/><param name=\"allowfullscreen\" value=\"true\" \/><param name=\"allowscriptaccess\" value=\"always\" \/><param name=\"swliveconnect\" value=\"true\" \/><param name=\"pluginspage\" value=\"http:\/\/www.macromedia.com\/shockwave\/download\/index.cgi?P1_Prod_Version=ShockwaveFlash\" \/><embed id=\"flashObj\" style=\"border: 0pt none; background: none repeat scroll 0% 0% transparent; margin: 0pt;\" width=\"640\" height=\"360\" type=\"application\/x-shockwave-flash\" src=\"\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\" flashVars=\"web=externos&#038;videoId=1048060351001&#038;playerID=309018193001&#038;playerKey=AQ%2E%2E,AAAAE_NrkqE%2E,SbMUPN6XNFu9O5u_bb9i8uj1LpxTCKJx&#038;domain=embed&#038;dynamicStreaming=true\" base=\"http:\/\/admin.brightcove.com\" wmode=\"transparent\" seamlesstabbing=\"false\" allowFullScreen=\"true\" swLiveConnect=\"true\" allowScriptAccess=\"always\" flashvars=\"web=externos&#038;videoId=1048060351001&#038;playerID=309018193001&#038;playerKey=AQ%2E%2E,AAAAE_NrkqE%2E,SbMUPN6XNFu9O5u_bb9i8uj1LpxTCKJx&#038;domain=embed&#038;dynamicStreaming=true\" allowfullscreen=\"true\" allowscriptaccess=\"always\" swliveconnect=\"true\" pluginspage=\"http:\/\/www.macromedia.com\/shockwave\/download\/index.cgi?P1_Prod_Version=ShockwaveFlash\" \/><\/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: 1 txitxarro de kilo. 2 cucharadas de piment\u00f3n. Aceite de girasol. 100 gr de az\u00facar. Pimienta negra en grano. Pan de chapata. 1 tomate. Limpiamos el txitxarro y lo mezclamos con sal, pimienta, piment\u00f3n y az\u00facar. Lo dejamos cubierto con esta pimentonada y en sal entre 12 y 24 horas. Luego retiramos la sal, [&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],"tags":[25,929,992,1299],"_links":{"self":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/214"}],"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=214"}],"version-history":[{"count":0,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/214\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/media?parent=214"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/categories?post=214"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/tags?post=214"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}