{"id":2305,"date":"2025-02-25T23:59:44","date_gmt":"2025-02-25T21:59:44","guid":{"rendered":"https:\/\/www.inderach.com\/?p=2305"},"modified":"2025-03-02T20:40:57","modified_gmt":"2025-03-02T18:40:57","slug":"llenties-grogues-al-curry","status":"publish","type":"post","link":"https:\/\/www.inderach.com\/cast\/2025\/02\/25\/llenties-grogues-al-curry\/","title":{"rendered":"Bacalao con garbanzos"},"content":{"rendered":"\n
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Bacalao con garbanzos<\/em><\/p>\n\n\n\n

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Ingredientes para 4 personas<\/p>\n\n\n\n

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  • 4 cortes de bacalao<\/li>\n\n\n\n
  • \u00bd kg de garbanzos ya cocidos Inderach<\/li>\n\n\n\n
  • harina blanca<\/li>\n\n\n\n
  • sal<\/li>\n\n\n\n
  • aceite de oliva<\/li>\n\n\n\n
  • 2 vasos de agua o vino blanco<\/li>\n\n\n\n
  • Por la picadura:<\/li>\n\n\n\n
  • 7 almendras<\/li>\n\n\n\n
  • 7 avellanas<\/li>\n\n\n\n
  • 4 ajos<\/li>\n\n\n\n
  • perejil<\/li>\n\n\n\n
  • 1 rebanada de pan frito<\/li>\n<\/ul>\n<\/div>\n\n\n\n
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    1. Para hacer la picada, poner en un cuenco las almendras, las avellanas, los ajos, el perejil, el pan tostado y un poco de agua y triture bien con el t\u00farmix.<\/li>\n\n\n\n
    2. A continuaci\u00f3n, enharinar el bacalao y fre\u00edrlo en una cazuela con aceite abundante. Cuando est\u00e9 doradito, retirar de la cazuela y reservar.<\/li>\n\n\n\n
    3. A continuaci\u00f3n, en la cazuela de fre\u00edr el bacalao se pone la picada, se deja cocer un par de minutos, se a\u00f1ade el agua o vino blanco, se remueve bien y se deja cocer todo junto un rato m\u00e1s.<\/li>\n\n\n\n
    4. Cuando empiece a hervir, a\u00f1adir los garbanzos @Inderach y el bacalao y dejar cocer durante unos minutos todo junto.<\/li>\n\n\n\n
    5. Y cuando lo ve atado, ya lo tiene listo para servir. \u00a1Buen provecho!<\/li>\n<\/ol>\n<\/div>\n\n\n\n
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      <\/p>\n","protected":false},"excerpt":{"rendered":"

      Bacalao con garbanzos Ingredientes para 4 personas<\/p>\n","protected":false},"author":1,"featured_media":1095,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"templates\/template-full-width.php","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[38],"tags":[],"class_list":["post-2305","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"_links":{"self":[{"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/posts\/2305","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/comments?post=2305"}],"version-history":[{"count":2,"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/posts\/2305\/revisions"}],"predecessor-version":[{"id":2408,"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/posts\/2305\/revisions\/2408"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/media\/1095"}],"wp:attachment":[{"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/media?parent=2305"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/categories?post=2305"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/tags?post=2305"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}