{"id":28325,"date":"2020-09-19T12:00:40","date_gmt":"2020-09-19T10:00:40","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=28325"},"modified":"2020-09-18T16:45:12","modified_gmt":"2020-09-18T14:45:12","slug":"parmesana-de-carne-molida","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/es\/parmesana-de-carne-molida\/","title":{"rendered":"Parmesana de carne molida"},"content":{"rendered":"<p><strong>Ingredientes:<\/strong><\/p>\n<ul>\n<li>1 kg de carne molida<span class=\"text_exposed_show\"><br \/>\n<\/span><\/li>\n<li><span class=\"text_exposed_show\">1 yema<br \/>\n<\/span><\/li>\n<li><span class=\"text_exposed_show\">1 sobre de polvo para crema de cebolla (68 g)<br \/>\n<\/span><\/li>\n<li><span class=\"text_exposed_show\">1 dientes de ajo picado<br \/>\n<\/span><\/li>\n<li><span class=\"text_exposed_show\">2 cucharadas de harina de rosca<br \/>\n<\/span><\/li>\n<li><span class=\"text_exposed_show\">Sal<\/span><\/li>\n<li><span class=\"text_exposed_show\">Pimienta del reino <\/span><\/li>\n<li><span class=\"text_exposed_show\">Perejil picada<br \/>\n<\/span><\/li>\n<li><span class=\"text_exposed_show\">1 taza (t\u00e9) de harina de trigo para empanar<br \/>\n<\/span><\/li>\n<li><span class=\"text_exposed_show\">2 huevos batidos<br \/>\n<\/span><\/li>\n<li><span class=\"text_exposed_show\">1 taza (t\u00e9) de harina de rosca para empanar<br \/>\n<\/span><\/li>\n<li><span class=\"text_exposed_show\">Aceite para fre\u00edr<br \/>\n<\/span><\/li>\n<li><span class=\"text_exposed_show\">300 g de queso mozzarella rallado<br \/>\n<\/span><\/li>\n<li><span class=\"text_exposed_show\">Albahaca fresca para decorar<\/span><\/li>\n<\/ul>\n<p><strong>Ingredientes para la salsa:<\/strong><\/p>\n<ul>\n<li>2 cucharadas de aceite de oliva<\/li>\n<li>1 cebolla picada<\/li>\n<li>2 dientes de ajo picados<\/li>\n<li>1 y 1\/2 taza (t\u00e9) de salsa de tomate<\/li>\n<li>Albahaca fresca picada<\/li>\n<\/ul>\n<p><b>Preparaci\u00f3n:<\/b><\/p>\n<p>Para la salsa, calienta una olla con el aceite de oliva, en fuego medio, y fre\u00edr la cebolla y el ajo hasta dorar. Agrega la salsa de tomate y cocine, en fuego bajo, hasta encorpar. Unir la albahaca, mezclar y apagar el fuego. Reserve En un taz\u00f3n, mezcle la carne molida, la gema, la crema de cebolla, el ajo, la harina de rosca, sal, pimienta y perejil. Amara con las manos hasta homogeneizar Toma porciones de la masa y abra la palma de la mano para formar los filetes, apretando. Para empanar, pase por la harina de trigo, los huevos batidos y la harina de rosca. Fre\u00edr, poco a poco, en aceite caliente, en inmersi\u00f3n, hasta dorar. Escurra en papel absorbente Transfiera a un refractario, riegue con la salsa caliente y cubra con la mozzarella. Lleve al horno medio (180*C) precalentado, durante 10 minutos. Decora con albahaca y sirve enseguida<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes: 1 kg de carne molida 1 yema 1 sobre de polvo para crema de cebolla (68 g) 1 dientes de ajo picado 2 cucharadas de harina de rosca Sal Pimienta del reino Perejil picada 1 taza (t\u00e9) de harina de trigo para empanar 2 huevos batidos 1 taza (t\u00e9) de harina de rosca para&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/es\/parmesana-de-carne-molida\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":28326,"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-28325","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 - 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