{"id":2266,"date":"2015-10-28T15:00:04","date_gmt":"2015-10-28T15:00:04","guid":{"rendered":"https:\/\/asfema.org\/blog\/?p=2266"},"modified":"2017-05-14T10:30:06","modified_gmt":"2017-05-14T10:30:06","slug":"espaguetti-de-calabacin","status":"publish","type":"post","link":"https:\/\/asfema.org\/blog\/index.php\/espaguetti-de-calabacin\/","title":{"rendered":"Espaguetti de calabac\u00edn"},"content":{"rendered":"<figure id=\"attachment_2268\" aria-describedby=\"caption-attachment-2268\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-2268 size-full\" src=\"https:\/\/asfema.org\/blog\/wp-content\/uploads\/2015\/10\/12107813_10153067385052212_7936362974585602102_n.jpg\" alt=\"12107813_10153067385052212_7936362974585602102_n\" width=\"960\" height=\"540\" srcset=\"https:\/\/asfema.org\/blog\/wp-content\/uploads\/2015\/10\/12107813_10153067385052212_7936362974585602102_n.jpg 960w, https:\/\/asfema.org\/blog\/wp-content\/uploads\/2015\/10\/12107813_10153067385052212_7936362974585602102_n-850x478.jpg 850w, https:\/\/asfema.org\/blog\/wp-content\/uploads\/2015\/10\/12107813_10153067385052212_7936362974585602102_n-250x141.jpg 250w, https:\/\/asfema.org\/blog\/wp-content\/uploads\/2015\/10\/12107813_10153067385052212_7936362974585602102_n-768x432.jpg 768w, https:\/\/asfema.org\/blog\/wp-content\/uploads\/2015\/10\/12107813_10153067385052212_7936362974585602102_n-800x450.jpg 800w\" sizes=\"(max-width: 960px) 100vw, 960px\" \/><figcaption id=\"caption-attachment-2268\" class=\"wp-caption-text\">Es una versi\u00f3n no PKU del plato (lleva carne picada en la salsa). Foto orientativa.<\/figcaption><\/figure>\n<p>Se trata de un plato muy sencillo pero sorprendentemente rico.<br \/>\nPara ello, necesitas un calabac\u00edn y un pelador. Primero, pela el calabac\u00edn. Una vez pelado, sigue rall\u00e1ndolo con el pelador, de arriba abajo, cambiando de lado, hasta que llegues a las pepitas.\u00a0El resto de la verdura no lo vamos a utilizar.<br \/>\nLo que has pelado debe tener una forma de tagliatelle. Si no lo has conseguido, cortalo a tu gusto.<br \/>\nEl calabac\u00edn hay que pasarlo ahora por la sart\u00e9n bien caliente. Yo fr\u00edo primero algo de ajo y especias picantes y leugo echo el &#8220;espaguetti&#8221;. Lo sofr\u00edo durante un minuto m\u00e1ximo \u00a0a fuego medio- alto.<\/p>\n<p>\u00a1El espaguetti ya est\u00e1 listo! lo como con un tomate fresco cortado en dados y mucha albahaca.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Se trata de un plato muy sencillo pero sorprendentemente rico. Para ello, necesitas un calabac\u00edn y un pelador. Primero, pela el calabac\u00edn. Una vez pelado, sigue rall\u00e1ndolo con el pelador, de arriba abajo, cambiando de lado, hasta que llegues a las pepitas.\u00a0El resto de la verdura no lo vamos a utilizar. Lo que has pelado &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/asfema.org\/blog\/index.php\/espaguetti-de-calabacin\/\"> <span class=\"screen-reader-text\">Espaguetti de calabac\u00edn<\/span> Read More &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":2268,"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":[5,1],"tags":[216,25],"acf":[],"_links":{"self":[{"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/posts\/2266"}],"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=2266"}],"version-history":[{"count":2,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/posts\/2266\/revisions"}],"predecessor-version":[{"id":2270,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/posts\/2266\/revisions\/2270"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/media\/2268"}],"wp:attachment":[{"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/media?parent=2266"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/categories?post=2266"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/tags?post=2266"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}