{"id":1542,"date":"2014-07-10T12:40:50","date_gmt":"2014-07-10T12:40:50","guid":{"rendered":"http:\/\/deaixa.net\/?p=1542"},"modified":"2014-07-10T12:40:50","modified_gmt":"2014-07-10T12:40:50","slug":"chimichurri","status":"publish","type":"post","link":"https:\/\/deaixa.net\/recetas\/chimichurri\/","title":{"rendered":"Chimichurri"},"content":{"rendered":"<h2><span class=\"caps\">INGREDIENTES<\/span>:<\/h2>\n<p>1 taza de perejil fresco<br \/>\n6 cucharaditas de or\u00e9gano fresco<br \/>\n3 dientes de ajo picados<br \/>\n1 cucharadita de pimienta negra molida<br \/>\nSal al gusto<br \/>\n1\/2 taza de vinagre de vino tinto<br \/>\n1\/2 taza de aceite (preferentemente de ma\u00edz)<br \/>\n1 cucharadita de aj\u00ed molido<br \/>\n\u00bc de taza de agua<\/p>\n<h2>PREPARACION<\/h2>\n<p>Se pica el perejil y entre 4 y 6 dientes de ajo. Mezcla estos ingredientes en un frasco de boca ancha y agrega or\u00e9gano, sal, aj\u00ed molido y pimienta negra.<\/p>\n<p>Luego a\u00f1ade un chorrito de agua y deja que estos ingredientes se hidraten por algunos minutos.<\/p>\n<p>Despu\u00e9s vierte el vinagre de vino tinto y finalmente a\u00f1ade el aceite.<\/p>\n<p>Cierra el frasco y deja reposar la mezcla por un d\u00eda entero.<\/p>\n<p>El <a href=\"http:\/\/elcomercio.pe\/tag\/298385\/chimichurri\">chimichurri<\/a> se ha convertido en uno de los grandes estandartes comestibles de la gastronom\u00eda argentina y en un perfecto acompa\u00f1ante de las <a href=\"http:\/\/elcomercio.pe\/tag\/117886\/parrilla\">parrillas<\/a>. Mas en: <a href=\"http:\/\/elcomercio.pe\/gastronomia\/internacional\/aprende-preparar-chimichurri-casa-noticia-1496927\" target=\"_blank\" rel=\"noopener\">http:\/\/elcomercio.pe\/gastronomia\/internacional\/aprende-preparar-chimichurri-casa-noticia-1496927<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTES: 1 taza de perejil fresco 6 cucharaditas de or\u00e9gano fresco 3 dientes de ajo picados 1 cucharadita de pimienta negra molida Sal al gusto &hellip; <\/p>\n","protected":false},"author":1,"featured_media":4661,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"categories":[23],"tags":[34,51],"class_list":["post-1542","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-de-revistas","tag-argentina","tag-las-salsas"],"_links":{"self":[{"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/posts\/1542","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/comments?post=1542"}],"version-history":[{"count":0,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/posts\/1542\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/media\/4661"}],"wp:attachment":[{"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/media?parent=1542"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/categories?post=1542"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/tags?post=1542"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}