{"id":1242,"date":"2013-08-08T15:59:54","date_gmt":"2013-08-08T18:59:54","guid":{"rendered":"http:\/\/www.sanguchologia.org\/?p=1242"},"modified":"2017-05-06T09:58:59","modified_gmt":"2017-05-06T14:58:59","slug":"lasananguche-lo-mejor-de-dos-mundos","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/lasananguche-lo-mejor-de-dos-mundos\/","title":{"rendered":"Lasa\u00f1\u00e1nguche \u2013 Lo Mejor de Dos Mundos"},"content":{"rendered":"<p>Despu\u00e9s del resonante \u00e9xito del sushipleto, que es m\u00e1s interesante que rico, comenzamos a pensar. De nuestros pensamientos y un par de comentarios de <a title=\"S\u00e1nguches\" href=\"http:\/\/www.sanguches.cl\" target=\"_blank\">sanguches<\/a> sali\u00f3 esta primera iteraci\u00f3n del <strong>lasa\u00f1\u00e1nguche<\/strong>.<\/p>\n<figure id=\"attachment_1243\" aria-describedby=\"caption-attachment-1243\" style=\"width: 700px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\" wp-image-1243\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/08\/close-up.jpg?resize=700%2C420&#038;ssl=1\" alt=\"close-up\" width=\"700\" height=\"420\" \/><figcaption id=\"caption-attachment-1243\" class=\"wp-caption-text\">Se ven las capas de queso y salsa bolo\u00f1esa.<\/figcaption><\/figure>\n<p>Consiste en capas de pan de molde uslereado y luego tostado, para reducir el espesor y darle m\u00e1s resistencia, con capas alternadas de salsa bolo\u00f1esa y queso derretido, con unas lonjas de tocino.<\/p>\n<figure id=\"attachment_1245\" aria-describedby=\"caption-attachment-1245\" style=\"width: 700px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\" wp-image-1245\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/08\/lasannanguche.jpg?resize=700%2C420&#038;ssl=1\" alt=\"lasannanguche\" width=\"700\" height=\"420\" \/><figcaption id=\"caption-attachment-1245\" class=\"wp-caption-text\">Se alcanza a ver el tocino junto con el queso<\/figcaption><\/figure>\n<p>Nos encant\u00f3. Creemos que es mejorable incorporando queso rallado, lo que haremos en la siguiente iteraci\u00f3n. Otro objetivo para la siguiente iteraci\u00f3n es hacerlo menos seco, pero sin que pierda su solidez y manuabilidad.<\/p>\n<figure id=\"attachment_1246\" aria-describedby=\"caption-attachment-1246\" style=\"width: 700px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\" wp-image-1246\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/08\/vista.jpg?resize=700%2C420&#038;ssl=1\" alt=\"vista\" width=\"700\" height=\"420\" \/><figcaption id=\"caption-attachment-1246\" class=\"wp-caption-text\">Estructura de lasa\u00f1a, manuabilidad de s\u00e1nguche<\/figcaption><\/figure>\n<p>Combina la estructura e ingredientes de la lasa\u00f1a con la manuabilidad y portabilidad del s\u00e1nguche. \u00a0Pru\u00e9balo.<\/p>\n<p style=\"text-align: center;\">\n","protected":false},"excerpt":{"rendered":"<p>Creamos el lasa\u00f1\u00e1nguche, replicando la estructura de una lasa\u00f1a utilizando pan de molde aplanado y tostado en vez de masa. Se recomienda con gula.<\/p>\n","protected":false},"author":6,"featured_media":7577,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[420,576],"tags":[577,390,644,507,100],"class_list":["post-1242","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-disenos-de-sanguche","category-experimentos","tag-lasananguche","tag-pan-de-molde","tag-quesos","tag-salsa-bolonesa","tag-tocino","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/08\/lasannanguche-hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-k2","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1289,"url":"https:\/\/le-fort.org\/cocina\/sanguche-de-tocino-y-queso-caliente-barros-bacon\/","url_meta":{"origin":1242,"position":0},"title":"S\u00e1nguche de Tocino y Queso Caliente. \u00bfBarros Bacon?","author":"Maestro Sanguchero","date":"11 de Septiembre, 2013","format":false,"excerpt":"El Barros Bacon es un s\u00e1nguche experimental de tocino salteado y queso caliente. Maravilloso.","rel":"","context":"En &quot;Ecuador&quot;","block_context":{"text":"Ecuador","link":"https:\/\/le-fort.org\/cocina\/categoria\/ecuador\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/barros-bacon-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/barros-bacon-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/barros-bacon-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/barros-bacon-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/barros-bacon-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1600,"url":"https:\/\/le-fort.org\/cocina\/club-sandwich\/","url_meta":{"origin":1242,"position":1},"title":"Club Sandwich","author":"Maestro Sanguchero","date":"8 de Marzo, 2015","format":false,"excerpt":"Nada como un Club sandwich. Este es uno de nuestros s\u00e1nguches preferidos por varias razones de memorias felices. Es un s\u00e1nguche de tres pisos que en su expresi\u00f3n m\u00ednima tiene tocino, ave, lechuga, tomate y mayonesa. Este\u00a0sandwich es de origen estadounidense, de\u00a0fines del siglo XIX. Tambi\u00e9n se le conoce como\u2026","rel":"","context":"En &quot;Dise\u00f1os de S\u00e1nguche&quot;","block_context":{"text":"Dise\u00f1os de S\u00e1nguche","link":"https:\/\/le-fort.org\/cocina\/categoria\/disenos-de-sanguche\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/club-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/club-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/club-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/club-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/club-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1382,"url":"https:\/\/le-fort.org\/cocina\/club-sandwich-del-hotel-bleu-salinas-ecuador\/","url_meta":{"origin":1242,"position":2},"title":"Club Sandwich del Hotel Bleu \u2013 Salinas, Ecuador","author":"Maestro Sanguchero","date":"30 de Junio, 2014","format":false,"excerpt":"S\u00e1ndwich de pollo, lechuga, tomate, mayonesa, jam\u00f3n y queso, en la versi\u00f3n del hotel Bleu de Salinas, Ecuador. Muy recomendable.","rel":"","context":"En &quot;Dise\u00f1os de S\u00e1nguche&quot;","block_context":{"text":"Dise\u00f1os de S\u00e1nguche","link":"https:\/\/le-fort.org\/cocina\/categoria\/disenos-de-sanguche\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/06\/club-sandwich-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/06\/club-sandwich-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/06\/club-sandwich-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/06\/club-sandwich-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/06\/club-sandwich-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":298,"url":"https:\/\/le-fort.org\/cocina\/salsa-bolonesa\/","url_meta":{"origin":1242,"position":3},"title":"Salsa Bolo\u00f1esa","author":"Rod","date":"25 de Enero, 2021","format":false,"excerpt":"Un cl\u00e1sico m\u00e1s popular fuera de Italia que dentro de ella","rel":"","context":"En &quot;Recetas y T\u00e9cnicas&quot;","block_context":{"text":"Recetas y T\u00e9cnicas","link":"https:\/\/le-fort.org\/cocina\/categoria\/rectas-tecnicas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/bolognesa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/bolognesa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/bolognesa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/bolognesa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/bolognesa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5174,"url":"https:\/\/le-fort.org\/cocina\/pizza-rodeo-tocino-cebolla-queso-y-salsa-bbq\/","url_meta":{"origin":1242,"position":4},"title":"Pizza Rodeo: Tocino, Cebolla, Queso y Salsa BBQ","author":"Le-Fort.org","date":"30 de Enero, 2014","format":false,"excerpt":"Receta de pizza Rodeo, con mozarella, cebolla frita, tocino y salsa BBQ.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/pizza-rodeo-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/pizza-rodeo-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/pizza-rodeo-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/pizza-rodeo-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/pizza-rodeo-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1110,"url":"https:\/\/le-fort.org\/cocina\/topignon-queso-champignones-tocino\/","url_meta":{"origin":1242,"position":5},"title":"Topignon: Queso, Champignones, Tocino","author":"Maestro Sanguchero","date":"8 de Julio, 2013","format":false,"excerpt":"El Topignon es un muy buen s\u00e1nguche de queso derretido, tocino y champignones que venden en el D'Loretin de Salinas en Ecuador.","rel":"","context":"En &quot;Ecuador&quot;","block_context":{"text":"Ecuador","link":"https:\/\/le-fort.org\/cocina\/categoria\/ecuador\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/topignon-hd.jpg?fit=700%2C350&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/topignon-hd.jpg?fit=700%2C350&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/topignon-hd.jpg?fit=700%2C350&ssl=1&resize=525%2C300 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