{"id":1831,"date":"2015-01-27T07:15:39","date_gmt":"2015-01-27T07:15:39","guid":{"rendered":"https:\/\/asfema.org\/blog\/?p=1831"},"modified":"2017-05-14T11:51:51","modified_gmt":"2017-05-14T11:51:51","slug":"receta-de-taller-con-aline-leonardo-salsa-de-tomate-con-albahaca","status":"publish","type":"post","link":"https:\/\/asfema.org\/blog\/index.php\/receta-de-taller-con-aline-leonardo-salsa-de-tomate-con-albahaca\/","title":{"rendered":"Receta de taller con Aline Leonardo &#8211; salsa de tomate con albahaca"},"content":{"rendered":"<p>SALSA DE TOMATE NATURAL CON ALBAHACA<\/p>\n<figure id=\"attachment_1832\" aria-describedby=\"caption-attachment-1832\" style=\"width: 275px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/asfema.org\/blog\/wp-content\/uploads\/2015\/01\/FOTO1.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-1832 size-full\" src=\"https:\/\/asfema.org\/blog\/wp-content\/uploads\/2015\/01\/FOTO1.jpg\" alt=\"salsa de tomate\" width=\"275\" height=\"183\" \/><\/a><figcaption id=\"caption-attachment-1832\" class=\"wp-caption-text\">Fuente fotograf\u00eda: http:\/\/elgranchef.imujer.com\/<\/figcaption><\/figure>\n<p><strong>Ingredientes:<\/strong><\/p>\n<ul>\n<li>4 tomates medianos bien maduros (aprox. 600gr de tomate)<\/li>\n<li>1 cebolla peque\u00f1a o la mitad de una grande<\/li>\n<li>10 gr aprox. de albahaca fresca<\/li>\n<li>Aceite de oliva y Sal<\/li>\n<li>Una pizca de az\u00facar<\/li>\n<\/ul>\n<p><strong>Elaboraci\u00f3n:<\/strong><\/p>\n<ol>\n<li>Haga un corte en cruz en la parte baja del tomate. P\u00f3ngalos para hervir en una olla hasta que el agua arranque el hervor, espere unos tres minutos m\u00e1s y apague.<\/li>\n<li>Retire los tomates de la olla y l\u00e1velos un poco para refrescarlos. A partir del corte en cruz que hiciste anteriormente, pele los tomates. A continuaci\u00f3n, p\u00edquelos en daditos y res\u00e9rvelos.<\/li>\n<li>En una sart\u00e9n, ponga el aceite de oliva con la cebolla picada a pochar, cuando tenga una apariencia algo transparente, a\u00f1ada el tomate cortado y vaya rehogando a fuego lento. Eche la sal y la pizca de az\u00facar.<\/li>\n<li>Mientras tanto, pique la albahaca. a\u00f1\u00e1dela a la sart\u00e9n y siga rehogando todo a fuego lento\/mediano hasta que veas que todo se haya reducido y convertido en una salsa con todos los ingredientes bien mezclados. De este modo estar\u00e1 lista para echar sobre la pasta fresca de espinacas.<\/li>\n<\/ol>\n<table width=\"576\">\n<tbody>\n<tr>\n<td colspan=\"6\" width=\"576\"><strong>An\u00e1lisis Nutricional por 100gr de esta receta<\/strong><strong>\u00a0<\/strong><\/td>\n<\/tr>\n<tr>\n<td colspan=\"5\" width=\"411\"><strong>Aminograma<\/strong><\/td>\n<td width=\"165\"><strong>Prote\u00ednas<\/strong><\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\" width=\"116\"><strong>Valina \u00a0<\/strong><\/td>\n<td width=\"94\"><strong>148mg<\/strong><\/td>\n<td width=\"106\"><strong>Triptofano<\/strong><\/td>\n<td width=\"95\"><strong>45mg<\/strong><\/td>\n<td rowspan=\"5\" width=\"165\"><strong>1,20gr<\/strong><\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\" width=\"116\"><strong>Leucina<\/strong><\/td>\n<td width=\"94\"><strong>219mg<\/strong><\/td>\n<td width=\"106\"><strong>Arginina<\/strong><\/td>\n<td width=\"95\"><strong>134mg<\/strong><\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\" width=\"116\"><strong>Isoleucina<\/strong><\/td>\n<td width=\"94\"><strong>125mg<\/strong><\/td>\n<td width=\"106\"><strong>Histidina<\/strong><\/td>\n<td width=\"95\"><strong>63mg<\/strong><\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\" width=\"116\"><strong>Fenilalanina<\/strong><\/td>\n<td width=\"94\"><strong>152mg<\/strong><\/td>\n<td width=\"106\"><strong>Metionina<\/strong><\/td>\n<td width=\"95\"><strong>43mg<\/strong><\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\" width=\"116\"><strong>Lisina<\/strong><\/td>\n<td width=\"94\"><strong>137mg<\/strong><\/td>\n<td width=\"106\"><strong>Treonina<\/strong><\/td>\n<td width=\"95\"><strong>125mg<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"105\"><strong>Tirosina<\/strong><\/td>\n<td colspan=\"2\" width=\"105\"><strong>88mg<\/strong><\/td>\n<td colspan=\"2\" width=\"201\"><\/td>\n<td width=\"165\"><\/td>\n<\/tr>\n<tr>\n<td colspan=\"3\" width=\"210\"><strong>Grasas <\/strong><\/td>\n<td colspan=\"2\" width=\"201\"><strong>Carbohidratos<\/strong><\/td>\n<td width=\"165\"><strong>Calor\u00edas<\/strong><\/td>\n<\/tr>\n<tr>\n<td colspan=\"3\" width=\"210\"><strong>0,38 g<\/strong><\/td>\n<td colspan=\"2\" width=\"201\"><strong>25,8 g<\/strong><strong>\u00a0<\/strong><\/td>\n<td width=\"165\"><strong>97 kcal<\/strong><strong>\u00a0<\/strong><\/td>\n<\/tr>\n<tr>\n<td colspan=\"6\" width=\"576\"><strong>mg=miligramos<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>SALSA DE TOMATE NATURAL CON ALBAHACA Ingredientes: 4 tomates medianos bien maduros (aprox. 600gr de tomate) 1 cebolla peque\u00f1a o la mitad de una grande 10 gr aprox. de albahaca fresca Aceite de oliva y Sal Una pizca de az\u00facar Elaboraci\u00f3n: Haga un corte en cruz en la parte baja del tomate. P\u00f3ngalos para hervir &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/asfema.org\/blog\/index.php\/receta-de-taller-con-aline-leonardo-salsa-de-tomate-con-albahaca\/\"> <span class=\"screen-reader-text\">Receta de taller con Aline Leonardo &#8211; salsa de tomate con albahaca<\/span> Read More &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":1832,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[200,1],"tags":[355,25,354,66],"acf":[],"_links":{"self":[{"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/posts\/1831"}],"collection":[{"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/comments?post=1831"}],"version-history":[{"count":1,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/posts\/1831\/revisions"}],"predecessor-version":[{"id":3198,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/posts\/1831\/revisions\/3198"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/media\/1832"}],"wp:attachment":[{"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/media?parent=1831"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/categories?post=1831"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/tags?post=1831"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}