{"id":386,"date":"2016-08-25T19:16:16","date_gmt":"2016-08-25T19:16:16","guid":{"rendered":"http:\/\/albacalaf.com\/blog\/?p=386"},"modified":"2016-08-26T05:42:14","modified_gmt":"2016-08-26T05:42:14","slug":"fritada","status":"publish","type":"post","link":"https:\/\/albacalaf.com\/blog\/fritada\/","title":{"rendered":"Fritada"},"content":{"rendered":"<p>El Jes\u00fas sempre m&#8217;explica que al poble feien fritada a l&#8217;estiu, i que era tan bona&#8230; Finalment li he preguntat exactament qu\u00e8 porta, i n&#8217;hem fet a casa. Diu que \u00e9s igual que la que feia la seva \u00e0via!<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>Pebrots verds (jo en poso almenys una dotzena, ja que ens hi posem&#8230;)<\/li>\n<li>3 dents d&#8217;all<\/li>\n<li>2 o 3 tom\u00e0quets<\/li>\n<li>sal<\/li>\n<\/ul>\n<p>Elaboraci\u00f3<\/p>\n<ul>\n<li>A la paella esmaltada fonda, hi poso oli i comen\u00e7o fregint els pebrots a foc no massa fort, amb una mica de sal.<\/li>\n<li>Quan els pebrots comencen a estar una mica cuits, hi poso l&#8217;all tallat a trossets<\/li>\n<li>Al cap d&#8217;una estona, el tom\u00e0quet.<\/li>\n<\/ul>\n<p>\u00c9s una guarnici\u00f3 ideal per acompanyar el pollastre: salpebrem i daurem\u00a0el pollastre a la cassola de fang, i quan ja est\u00e0 quasi cuit hi afegim la fritada. Per sucar-hi pa!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El Jes\u00fas sempre m&#8217;explica que al poble feien fritada a l&#8217;estiu, i que era tan bona&#8230; Finalment li he preguntat exactament qu\u00e8 porta, i n&#8217;hem fet a casa. Diu que \u00e9s igual que la que feia la seva \u00e0via! Ingredients: Pebrots verds (jo en poso almenys una dotzena, ja que ens hi posem&#8230;) 3 dents &hellip; <a href=\"https:\/\/albacalaf.com\/blog\/fritada\/\" class=\"more-link\">Continua la lectura de <span class=\"screen-reader-text\">Fritada<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-386","post","type-post","status-publish","format-standard","hentry","category-la-cuina"],"_links":{"self":[{"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/posts\/386","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/comments?post=386"}],"version-history":[{"count":3,"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/posts\/386\/revisions"}],"predecessor-version":[{"id":389,"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/posts\/386\/revisions\/389"}],"wp:attachment":[{"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/media?parent=386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/categories?post=386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/tags?post=386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}