{"id":404,"date":"2011-11-16T11:51:22","date_gmt":"2011-11-16T10:51:22","guid":{"rendered":"http:\/\/blogs.elcorreo.com\/culinariosidad\/?p=404"},"modified":"2011-11-16T11:51:22","modified_gmt":"2011-11-16T10:51:22","slug":"crema-de-patata-ajo-y-bacalao","status":"publish","type":"post","link":"https:\/\/blogs.elcorreo.com\/culinariosidad\/2011\/11\/16\/crema-de-patata-ajo-y-bacalao\/","title":{"rendered":"Crema de patata, ajo y bacalao"},"content":{"rendered":"<p><strong>Ingredientes:<\/strong><\/p>\n<p>200 gr patata.<br \/>\n1 cabeza de ajo.<br \/>\n3 cucharas aceite de oliva.<br \/>\n1 clara huevo.<br \/>\n100 gr bacalao desalado y desmigado.<br \/>\nSal.<br \/>\nPimienta blanca.<\/p>\n<p>En una cazuela alta o marmita ponemos a hervir dos litros de agua, donde cocemos durante 40 minutos las patatas enteras con las cabezas de ajos. Una vez cocidos, los retiramos y, en el caldo restante, desmenuzamos una de las patatas y cuatro cabezas de ajo. Luego trituramos en fr\u00edo el bacalao desmigado y desalado con las claras de huevo, y hacemos peque\u00f1as cenefas que pondremos a hervir con la crema que hemos preparado. Rectificamos la sal y servimos en plato sopero.<br \/>\n<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=6,0,40,0\"><param name=\"flashVars\" value=\"@videoPlayer=1276728586001&#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\" \/><param name=\"src\" value=\"http:\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\" \/><param name=\"flashvars\" value=\"@videoPlayer=1276728586001&#038;playerID=684823691001&#038;playerKey=AQ~~,AAAAE_NrkqE~,SbMUPN6XNFvKjKYwQWvBZq4-QWpox7Bu&#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\" width=\"640\" height=\"360\" type=\"application\/x-shockwave-flash\" src=\"\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\" flashVars=\"@videoPlayer=1276728586001&#038;playerID=684823691001&#038;playerKey=AQ~~,AAAAE_NrkqE~,SbMUPN6XNFvKjKYwQWvBZq4-QWpox7Bu&#038;domain=embed&#038;dynamicStreaming=true\" base=\"http:\/\/admin.brightcove.com\" seamlesstabbing=\"false\" allowFullScreen=\"true\" swLiveConnect=\"true\" allowScriptAccess=\"always\" flashvars=\"@videoPlayer=1276728586001&#038;playerID=684823691001&#038;playerKey=AQ~~,AAAAE_NrkqE~,SbMUPN6XNFvKjKYwQWvBZq4-QWpox7Bu&#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: 200 gr patata. 1 cabeza de ajo. 3 cucharas aceite de oliva. 1 clara huevo. 100 gr bacalao desalado y desmigado. Sal. Pimienta blanca. En una cazuela alta o marmita ponemos a hervir dos litros de agua, donde cocemos durante 40 minutos las patatas enteras con las cabezas de ajos. Una vez cocidos, los [&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":[219,318,508,995],"_links":{"self":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/404"}],"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=404"}],"version-history":[{"count":0,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/404\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/media?parent=404"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/categories?post=404"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/tags?post=404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}