{"id":340,"date":"2011-10-05T16:09:42","date_gmt":"2011-10-05T14:09:42","guid":{"rendered":"http:\/\/blogs.elcorreo.com\/culinariosidad\/?p=340"},"modified":"2011-10-05T16:09:42","modified_gmt":"2011-10-05T14:09:42","slug":"coca-de-acelgas-y-miel","status":"publish","type":"post","link":"https:\/\/blogs.elcorreo.com\/culinariosidad\/2011\/10\/05\/coca-de-acelgas-y-miel\/","title":{"rendered":"Coca de acelgas y miel"},"content":{"rendered":"<p><a href=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/10\/FOTO-OCTUBRE-CORREO-COCA-ACELGAS-Y-MIEL.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-341\" title=\"FOTO OCTUBRE CORREO COCA ACELGAS Y MIEL\" src=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/10\/FOTO-OCTUBRE-CORREO-COCA-ACELGAS-Y-MIEL.jpg\" alt=\"\" width=\"803\" height=\"600\" \/><\/a><\/p>\n<p><strong>Ingredientes:<\/strong><br \/>\nMasa de pizza.<br \/>\n1 rama acelga.<br \/>\n1 diente ajo.<br \/>\n6 tomates cherry.<br \/>\n2 champi\u00f1ones.<br \/>\n1 cucharada miel.<br \/>\nSal.<br \/>\nAceite.<\/p>\n<p>Estirar la masa sobre la placa del horno, forrada con papel antiadherente, formando un rect\u00e1ngulo que pintamos con miel, previamente calentada en el micoondas para que lic\u00fae. Ponemos sobre la masa la acelga que habremos salteado con aceite, y rallamos sobre ellos los champi\u00f1ones crudos y el ajo. Para terminar, colocamos encima\u00a0 los tomates cortados en cuartos, y espolvoreamos la coca con or\u00e9gano, horne\u00e1ndola a continuaci\u00f3n durante 10 minutos. Una vez reposada, al no llevar queso, se recomienda tomarla templada.<\/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\"><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=\"@videoPlayer=1199134818001&#038;playerID=684823691001&#038;playerKey=AQ~~,AAAAE_NrkqE~,SbMUPN6XNFvKjKYwQWvBZq4-QWpox7Bu&#038;domain=embed&#038;dynamicStreaming=true\" \/><param name=\"base\" value=\"http:\/\/admin.brightcove.com\" \/><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\" bgcolor=\"#FFFFFF\" flashVars=\"@videoPlayer=1199134818001&#038;playerID=684823691001&#038;playerKey=AQ~~,AAAAE_NrkqE~,SbMUPN6XNFvKjKYwQWvBZq4-QWpox7Bu&#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<p>&nbsp;<\/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: Masa de pizza. 1 rama acelga. 1 diente ajo. 6 tomates cherry. 2 champi\u00f1ones. 1 cucharada miel. Sal. Aceite. Estirar la masa sobre la placa del horno, forrada con papel antiadherente, formando un rect\u00e1ngulo que pintamos con miel, previamente calentada en el micoondas para que lic\u00fae. Ponemos sobre la masa la acelga que habremos [&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":[286,811,849,1300],"_links":{"self":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/340"}],"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=340"}],"version-history":[{"count":0,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/340\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/media?parent=340"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/categories?post=340"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/tags?post=340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}