{"id":433,"date":"2011-11-30T12:09:04","date_gmt":"2011-11-30T11:09:04","guid":{"rendered":"http:\/\/blogs.elcorreo.com\/culinariosidad\/?p=433"},"modified":"2011-11-30T12:09:04","modified_gmt":"2011-11-30T11:09:04","slug":"redondo-de-ternera-con-salsa-de-marisco-una-gran-combinacion","status":"publish","type":"post","link":"https:\/\/blogs.elcorreo.com\/culinariosidad\/2011\/11\/30\/redondo-de-ternera-con-salsa-de-marisco-una-gran-combinacion\/","title":{"rendered":"Receta: Redondo de ternera con salsa de marisco, una gran combinaci\u00f3n"},"content":{"rendered":"<p>Aunque sorprenda, la <strong>carne<\/strong> <strong>y<\/strong> <strong>el pescado<\/strong> pueden combinar de maravilla.\u00a0 Pod\u00e9is comprobarlo con este ejemplo: un rico redondo de ternera servido con <strong>salsa<\/strong> <strong>de marisco<\/strong>, gambas y langostinos. Es una <strong>receta<\/strong> <strong>sabrosa<\/strong>, de f\u00e1cil elaboraci\u00f3n y que os impresionar\u00e1.<\/p>\n<p>Ingredientes<\/p>\n<p>Un redondo de ternera de un kilo<br \/>\nUn poquito de sal<br \/>\nUna copa de brandy<br \/>\n6 gambas<br \/>\n6 langostinos<br \/>\n1 cebolla<br \/>\n3 zanahorias<br \/>\n2 tomates<br \/>\n1 litro de agua<br \/>\nAceite de oliva<br \/>\n<!-- Start of Brightcove Player --><\/p>\n<div style=\"display:none\">\n<\/div>\n<p><!--\nBy use of this code snippet, I agree to the Brightcove Publisher T and C\nfound at https:\/\/accounts.brightcove.com\/en\/terms-and-conditions\/.\n--><br \/>\n<script language=\"JavaScript\" type=\"text\/javascript\" src=\"\/\/admin.brightcove.com\/js\/BrightcoveExperiences.js\"><\/script><br \/>\n<object id=\"myExperience1301173097001\" class=\"BrightcoveExperience\"><param name=\"bgcolor\" value=\"#FFFFFF\" \/><param name=\"width\" value=\"640\" \/><param name=\"height\" value=\"360\" \/><param name=\"playerID\" value=\"684823691001\" \/><param name=\"playerKey\" value=\"AQ~~,AAAAE_NrkqE~,SbMUPN6XNFvKjKYwQWvBZq4-QWpox7Bu\" \/><param name=\"isVid\" value=\"true\" \/><param name=\"isUI\" value=\"true\" \/><param name=\"dynamicStreaming\" value=\"true\" \/><param name=\"@videoPlayer\" value=\"1301173097001\" \/><\/object><br \/>\n<!--\nThis script tag will cause the Brightcove Players defined above it to be created as soon\nas the line is read by the browser. If you wish to have the player instantiated only after\nthe rest of the HTML is processed and the page load is complete, remove the line.\n--><br \/>\n<script type=\"text\/javascript\">brightcove.createExperiences();<\/script><br \/>\n<!-- End of Brightcove Player --><\/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>Aunque sorprenda, la carne y el pescado pueden combinar de maravilla.\u00a0 Pod\u00e9is comprobarlo con este ejemplo: un rico redondo de ternera servido con salsa de marisco, gambas y langostinos. Es una receta sabrosa, de f\u00e1cil elaboraci\u00f3n y que os impresionar\u00e1. Ingredientes Un redondo de ternera de un kilo Un poquito de sal Una copa de [&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":[244,594,729,804,977,1097,1473,1129,1178],"_links":{"self":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/433"}],"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=433"}],"version-history":[{"count":0,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/433\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/media?parent=433"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/categories?post=433"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/tags?post=433"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}