{"id":518,"date":"2018-02-18T07:47:00","date_gmt":"2018-02-18T07:47:00","guid":{"rendered":"http:\/\/albacalaf.com\/blog\/?p=518"},"modified":"2018-02-18T07:47:00","modified_gmt":"2018-02-18T07:47:00","slug":"salsa-per-a-verdures-a-la-brasa","status":"publish","type":"post","link":"https:\/\/albacalaf.com\/blog\/salsa-per-a-verdures-a-la-brasa\/","title":{"rendered":"Salsa per a verdures a la brasa"},"content":{"rendered":"<p>Havia de fer un romescu per acompanyar uns cal\u00e7ots fets a la graella el\u00e8ctrica per\u00f2, com sempre, he trobat una soluci\u00f3 amb els ingredients de casa i m\u00e9s lleugera, que ens ha entusiasmat.<\/p>\n<p>Ingredients (2 racions):<\/p>\n<ul>\n<li>2 dents d\u2019all<\/li>\n<li>15 o 20 ametlles torrades o fregides<\/li>\n<li>15 o 20 avellanes torrades o fregides<\/li>\n<li>un trosset de pa<\/li>\n<li>la polpa d\u2019una guindilla<\/li>\n<li>la polpa d\u2019un o dos tom\u00e0quets (o 4 o 5 cullerades de tom\u00e0quet triturat)<\/li>\n<li>sal, oli i vinagre<\/li>\n<\/ul>\n<p>Elaboraci\u00f3<\/p>\n<ol>\n<li>Es fregeixen els alls tallats a trossos grossos.<\/li>\n<li>Si cal fregir els fruits secs, s\u2019afegeixen aqu\u00ed<\/li>\n<li>S\u2019afegeix el pa<\/li>\n<li>S\u2019afegeix el tom\u00e0quet i la guindilla i es sala<\/li>\n<li>Afegim els fruits secs i triturem, afegint una mica m\u00e9s d\u2019oli i un bon raig de vinagre<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Havia de fer un romescu per acompanyar uns cal\u00e7ots fets a la graella el\u00e8ctrica per\u00f2, com sempre, he trobat una soluci\u00f3 amb els ingredients de casa i m\u00e9s lleugera, que ens ha entusiasmat. Ingredients (2 racions): 2 dents d\u2019all 15 o 20 ametlles torrades o fregides 15 o 20 avellanes torrades o fregides un trosset &hellip; <a href=\"https:\/\/albacalaf.com\/blog\/salsa-per-a-verdures-a-la-brasa\/\" class=\"more-link\">Continua la lectura de <span class=\"screen-reader-text\">Salsa per a verdures a la brasa<\/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-518","post","type-post","status-publish","format-standard","hentry","category-la-cuina"],"_links":{"self":[{"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/posts\/518","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=518"}],"version-history":[{"count":1,"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/posts\/518\/revisions"}],"predecessor-version":[{"id":519,"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/posts\/518\/revisions\/519"}],"wp:attachment":[{"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/media?parent=518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/categories?post=518"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/tags?post=518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}