{"id":462,"date":"2011-12-14T12:44:20","date_gmt":"2011-12-14T11:44:20","guid":{"rendered":"http:\/\/blogs.elcorreo.com\/culinariosidad\/?p=462"},"modified":"2011-12-14T12:44:20","modified_gmt":"2011-12-14T11:44:20","slug":"receta-de-navidad-brandada-de-bacalao","status":"publish","type":"post","link":"https:\/\/blogs.elcorreo.com\/culinariosidad\/2011\/12\/14\/receta-de-navidad-brandada-de-bacalao\/","title":{"rendered":"Receta de Navidad: Brandada de Bacalao"},"content":{"rendered":"<p>En Navidad, las copas son unas de las grandes protagonistas. Sin embargo, no siempre tenemos que hablar de copas para beber, tambi\u00e9n pueden ser <strong>copas para comer<\/strong>. As\u00ed que aqu\u00ed os traigo<strong> esta receta de Brandada de Bacalao en copa de c\u00f3ctel.<\/strong><\/p>\n<p><img loading=\"lazy\" class=\"aligncenter size-full wp-image-463\" title=\"Receta brandada de bacalao\" src=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/12\/recetabrandadadebacalao.jpg\" alt=\"V\u00eddeo de la elaboraci\u00f3n de la receta brandada de Bacalao\" width=\"596\" height=\"447\" srcset=\"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/12\/recetabrandadadebacalao.jpg 596w, https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/12\/recetabrandadadebacalao-300x225.jpg 300w\" sizes=\"(max-width: 596px) 100vw, 596px\" \/><\/p>\n<p>Ingredientes<\/p>\n<p>200 g de bacalao desmigado<br \/>\n60 g de pieles de bacalao<br \/>\nDos dientes de ajo<br \/>\n10 hojas de albahaca<br \/>\nCebolla pochada Artaza<br \/>\n700 g de nata<br \/>\n400 g de aceite<br \/>\nSal y pimienta al gusto<br \/>\nHuevas de salm\u00f3n<br \/>\nSal ahumada<\/p>\n<div id=\"attachment_464\" style=\"width: 598px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.elcorreo.com\/videos\/los-mas-plus\/cocina-con-canales\/1323662821001-receta-brandada-bacalao.html\" rel=\"external nofollow\"><img aria-describedby=\"caption-attachment-464\" loading=\"lazy\" class=\"size-full wp-image-464   \" title=\"V\u00eddeo de la receta brandada de bacalao\" src=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/12\/videobrandada.png\" alt=\"\" width=\"588\" height=\"331\" srcset=\"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/12\/videobrandada.png 588w, https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/12\/videobrandada-300x169.png 300w\" sizes=\"(max-width: 588px) 100vw, 588px\" \/><\/a><p id=\"caption-attachment-464\" class=\"wp-caption-text\">Receta paso a paso de brandada de bacalao<\/p><\/div>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>En Navidad, las copas son unas de las grandes protagonistas. Sin embargo, no siempre tenemos que hablar de copas para beber, tambi\u00e9n pueden ser copas para comer. As\u00ed que aqu\u00ed os traigo esta receta de Brandada de Bacalao en copa de c\u00f3ctel. Ingredientes 200 g de bacalao desmigado 60 g de pieles de bacalao Dos [&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":[3,11],"tags":[131,263,345,346,353,362,416,550,892,893,1097,1104,1170],"_links":{"self":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/462"}],"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=462"}],"version-history":[{"count":0,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/462\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/media?parent=462"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/categories?post=462"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/tags?post=462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}