{"id":61060,"date":"2016-11-20T19:18:39","date_gmt":"2016-11-20T23:18:39","guid":{"rendered":"http:\/\/sosuaonline.net\/inicio\/?p=61060"},"modified":"2016-11-20T19:18:39","modified_gmt":"2016-11-20T23:18:39","slug":"perdiz-asada-con-setas-de-temporada","status":"publish","type":"post","link":"https:\/\/sosuaonline.net\/inicio\/perdiz-asada-con-setas-de-temporada\/","title":{"rendered":"Perdiz asada con setas de temporada"},"content":{"rendered":"

\"perdiz_setas_-b\"<\/p>\n

Tipo: <\/strong>Setas<\/a><\/p>\n

<\/div>\n

N\u00ba de Personas: 4<\/strong><\/p>\n

Ingredientes:<\/strong><\/p>\n

4 perdices<\/p>\n

200 g de col verde<\/p>\n

200 g de setas de temporada<\/p>\n

60 g de mantequilla<\/p>\n

2 c.s. de aceite de oliva La Espa\u00f1ola<\/p>\n

sal y pimienta negra<\/p>\n

Preparaci\u00f3n:<\/strong><\/p>\n

Precalentar el horno a 200\u00ba. Sazonar las perdices por dentro y por fuera con sal y pimienta reci\u00e9n molida y untarlas con 75 g de mantequilla. Acomodarlas en una fuente refractaria y meterlas al horno a 200\u00ba entre 25 y 30 minutos. Lavar las hojas de col, cortarlas en tiras y cocerlas en una cazuela con agua salada durante 5 minutos.<\/p>\n

Escurrir y secar bien. Calentar el aceite en una sart\u00e9n y dorar las setas, enteras si son peque\u00f1as y partidas por medio las m\u00e1s grandes.<\/p>\n

Repartir las perdices en los platos y acompa\u00f1ar con la col, las setas y los jugos del asado.<\/p>\n","protected":false},"excerpt":{"rendered":"

Tipo: Setas N\u00ba de Personas: 4 Ingredientes: 4 perdices 200 g de col verde 200 g de setas de temporada 60 g de mantequilla 2 c.s. de aceite de oliva La Espa\u00f1ola sal y pimienta negra<\/p>\n","protected":false},"author":9,"featured_media":61061,"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-61060","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\/2016\/11\/perdiz_setas_-b.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/posts\/61060","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\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/comments?post=61060"}],"version-history":[{"count":1,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/posts\/61060\/revisions"}],"predecessor-version":[{"id":61062,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/posts\/61060\/revisions\/61062"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/media\/61061"}],"wp:attachment":[{"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/media?parent=61060"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/categories?post=61060"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/tags?post=61060"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}