{"id":25866,"date":"2020-08-27T12:00:29","date_gmt":"2020-08-27T10:00:29","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=25866"},"modified":"2020-08-26T18:41:03","modified_gmt":"2020-08-26T16:41:03","slug":"cocina-italiana-carpaccio-de-vacuno","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/es\/cocina-italiana-carpaccio-de-vacuno\/","title":{"rendered":"Cocina italiana: Carpaccio de vacuno"},"content":{"rendered":"<p><b>Tiempo de preparaci\u00f3n:\u00a0<\/b>30 minutos (m\u00e1s el tiempo de congelaci\u00f3n y adobado)<\/p>\n<p><strong>Porciones:\u00a0<\/strong>4 personas<\/p>\n<p><strong>Ingredientes:<\/strong><\/p>\n<ul>\n<li>300 g de filete de vacuno sin grasa ni tendones<\/li>\n<li>1 apio<\/li>\n<li>2 cucharadas de zumo de lim\u00f3n<\/li>\n<li>6 cucharadas de aceite de oliva<\/li>\n<li>Sal<\/li>\n<li>Pimienta<\/li>\n<li>50 g de Parmesano o Grana Padano<\/li>\n<\/ul>\n<p><b>Preparaci\u00f3n:<\/b><\/p>\n<p><span class=\"text_line\" data-position=\"7:20:0:0:0\" data-endposition=\"7:20:14:0:0\" data-complex=\"1\"><span data-lineindex=\"1\">Deje<\/span>\u00a0<span data-lineindex=\"2\">el<\/span>\u00a0<span data-lineindex=\"3\">filete<\/span>\u00a0<span data-lineindex=\"4\">de<\/span>\u00a0<span data-lineindex=\"5\">vacuno<\/span>\u00a0<span data-lineindex=\"6\">en<\/span>\u00a0<span data-lineindex=\"7\">el<\/span>\u00a0<span data-lineindex=\"8\">congelador<\/span>\u00a0<span data-lineindex=\"9\">durante<\/span>\u00a0<span data-lineindex=\"10\">aproximadamente<\/span>\u00a0<span data-lineindex=\"11\">1<\/span>\u00a0<span data-lineindex=\"12\">hora,<\/span>\u00a0<span data-lineindex=\"13\">hasta<\/span><span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"7:20:14:0:0\" data-endposition=\"7:21:0:0:0\" data-complex=\"0\">que est\u00e9 ligeramente congelado. Despu\u00e9s c\u00f3rtelo en lonchas fin\u00edsimas.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"7:22:0:0:0\" data-endposition=\"7:22:16:0:0\" data-complex=\"1\"><span data-lineindex=\"1\">Limpie<\/span>\u00a0<span data-lineindex=\"2\">y<\/span>\u00a0<span data-lineindex=\"3\">lave<\/span>\u00a0<span data-lineindex=\"4\">el<\/span>\u00a0<span data-lineindex=\"5\">apio<\/span>\u00a0<span data-lineindex=\"6\">y<\/span>\u00a0<span data-lineindex=\"7\">corte<\/span>\u00a0<span data-lineindex=\"8\">la<\/span>\u00a0<span data-lineindex=\"9\">parte<\/span>\u00a0<span data-lineindex=\"10\">superior<\/span>\u00a0<span data-lineindex=\"11\">en<\/span>\u00a0<span data-lineindex=\"12\">dados<\/span>\u00a0<span data-lineindex=\"13\">peque\u00f1os.<\/span>\u00a0<span data-lineindex=\"14\">Mezcle<\/span>\u00a0<span data-lineindex=\"15\">el<\/span><span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"7:22:16:0:0\" data-endposition=\"7:23:0:0:0\" data-complex=\"0\">zumo de lim\u00f3n con el aceite y la sal hasta formar una salsa cremosa. <span data-lineindex=\"1\">Coloque<\/span>\u00a0<span data-lineindex=\"2\">las<\/span>\u00a0<span data-lineindex=\"3\">lonchas<\/span>\u00a0<span data-lineindex=\"4\">de<\/span>\u00a0<span data-lineindex=\"5\">filete<\/span>\u00a0<span data-lineindex=\"6\">en<\/span>\u00a0<span data-lineindex=\"7\">un<\/span>\u00a0<span data-lineindex=\"8\">plato<\/span>\u00a0<span data-lineindex=\"9\">y<\/span>\u00a0<span data-lineindex=\"10\">espolvor\u00e9elas<\/span>\u00a0<span data-lineindex=\"11\">con<\/span>\u00a0<span data-lineindex=\"12\">pimienta<\/span>\u00a0<span data-lineindex=\"13\">reci\u00e9n<\/span>\u00a0<span data-lineindex=\"14\">mo<\/span>lida. Vierta entonces la salsa poco a poco.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><span data-lineindex=\"1\">Deje<\/span>\u00a0<span data-lineindex=\"2\">reposar<\/span>\u00a0<span data-lineindex=\"3\">el<\/span>\u00a0<span data-lineindex=\"4\">carpaccio<\/span>\u00a0<span data-lineindex=\"5\">unos<\/span>\u00a0<span data-lineindex=\"6\">30<\/span>\u00a0<span data-lineindex=\"7\">minutos.<\/span>\u00a0<span data-lineindex=\"8\">Mientras<\/span>\u00a0<span data-lineindex=\"9\">tanto,<\/span>\u00a0<span data-lineindex=\"10\">c\u00fabralo<\/span>\u00a0<span data-lineindex=\"11\">con<\/span>\u00a0<span data-lineindex=\"12\">un<\/span>\u00a0<span data-lineindex=\"13\">film<\/span><span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>trasparente. Ralle por encima el queso y a\u00f1ada los daditos de apio.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tiempo de preparaci\u00f3n:\u00a030 minutos (m\u00e1s el tiempo de congelaci\u00f3n y adobado) Porciones:\u00a04 personas Ingredientes: 300 g de filete de vacuno sin grasa ni tendones 1 apio 2 cucharadas de zumo de lim\u00f3n 6 cucharadas de aceite de oliva Sal Pimienta 50 g de Parmesano o Grana Padano Preparaci\u00f3n: Deje\u00a0el\u00a0filete\u00a0de\u00a0vacuno\u00a0en\u00a0el\u00a0congelador\u00a0durante\u00a0aproximadamente\u00a01\u00a0hora,\u00a0hasta\u00a0que est\u00e9 ligeramente congelado. Despu\u00e9s c\u00f3rtelo en&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/es\/cocina-italiana-carpaccio-de-vacuno\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":25867,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[3800],"tags":[],"class_list":["post-25866","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cocina italiana: Carpaccio de vacuno - IreneMilito.it<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.irenemilito.it\/es\/cocina-italiana-carpaccio-de-vacuno\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cocina italiana: Carpaccio de vacuno\" \/>\n<meta property=\"og:description\" content=\"Tiempo de preparaci\u00f3n:\u00a030 minutos (m\u00e1s el tiempo de congelaci\u00f3n y adobado) Porciones:\u00a04 personas Ingredientes: 300 g de filete de vacuno sin grasa ni tendones 1 apio 2 cucharadas de zumo de lim\u00f3n 6 cucharadas de aceite de oliva Sal Pimienta 50 g de Parmesano o Grana Padano Preparaci\u00f3n: Deje\u00a0el\u00a0filete\u00a0de\u00a0vacuno\u00a0en\u00a0el\u00a0congelador\u00a0durante\u00a0aproximadamente\u00a01\u00a0hora,\u00a0hasta\u00a0que est\u00e9 ligeramente congelado. 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