{"id":47587,"date":"2015-09-12T10:30:48","date_gmt":"2015-09-12T14:30:48","guid":{"rendered":"http:\/\/sosuaonline.net\/inicio\/?p=47587"},"modified":"2015-09-01T20:36:09","modified_gmt":"2015-09-02T00:36:09","slug":"empanadas-de-bacalao","status":"publish","type":"post","link":"https:\/\/sosuaonline.net\/inicio\/empanadas-de-bacalao\/","title":{"rendered":"EMPANADAS DE BACALAO"},"content":{"rendered":"

\"EMPANADAS<\/a>Ingredientes<\/h3>\n

1 \u00bd lb. de filetes de bacalao salado, preparado y desmenuzado<\/p>\n

2 paquetes de masa para empanadas<\/p>\n

\u00bd taza de cilantro, picado fino<\/p>\n

\u00bd taza de salsa de tomate<\/p>\n

\u00bc taza cada cebolla, pimiento verde y rojo, picado<\/p>\n

\u00bc taza de aceitunas picadas<\/p>\n

\u00bc taza de vino blanco<\/p>\n

\u00bc de taza de aceite de oliva + m\u00e1s para fre\u00edr<\/p>\n

1 cda. ajo, picado<\/p>\n

1 cdta. de picante (opcional)<\/p>\n

Sal y pimienta al gusto<\/p>\n

 <\/p>\n

Preparaci\u00f3n<\/h3>\n

Pon \u00bc taza de aceite de oliva en una sart\u00e9n y calentar. A\u00f1adir la cebolla y los pimientos, cocinar hasta que las cebollas est\u00e9n transparentes. A continuaci\u00f3n, a\u00f1adir el resto de los ingredientes, sazonar al gusto y cocine durante 8-10 minutos a fuego lento. Ponga a un lado y dejar enfriar. Para rellenar las empanadas; humedecer el borde de un disco y colocar un gran cucharada del relleno de bacalao en el centro, doblar la masa por la mitad y pellizcar el borde hasta que est\u00e1 sellado. Repita el proceso para cada uno. Fre\u00edr en aceite hasta que est\u00e9n doradas y servir inmediatamente con lima.<\/p>\n

Rinde 20 porciones<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":12,"featured_media":47588,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[2],"tags":[],"class_list":["post-47587","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/sosuaonline.net\/inicio\/wp-content\/uploads\/2015\/09\/EMPANADAS-DE-BACALAO.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/posts\/47587","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/comments?post=47587"}],"version-history":[{"count":1,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/posts\/47587\/revisions"}],"predecessor-version":[{"id":47589,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/posts\/47587\/revisions\/47589"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/media\/47588"}],"wp:attachment":[{"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/media?parent=47587"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/categories?post=47587"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/tags?post=47587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}