{"id":460,"date":"2012-04-22T23:46:14","date_gmt":"2012-04-23T02:46:14","guid":{"rendered":"http:\/\/www.sanguchologia.org\/?p=460"},"modified":"2018-01-02T15:29:30","modified_gmt":"2018-01-02T20:29:30","slug":"sanguche-de-salsa-bolonesa-con-huevo-frito","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/sanguche-de-salsa-bolonesa-con-huevo-frito\/","title":{"rendered":"S\u00e1nguche de Salsa Bolo\u00f1esa con huevo frito"},"content":{"rendered":"

Este es un s\u00e1nguche (o s\u00e1nduche, como se llaman aqu\u00ed en Ecuador) inventado tras m\u00faltiples conversas y es una suerte de heredero espiritual del As Pino de la Feria del S\u00e1nguche<\/a>.<\/p>\n

\"\"<\/p>\n

Hicimos en casa una salsa bolo\u00f1esa. Repos\u00f3 un par de d\u00edas en el refrigerador hasta llegar a su culminaci\u00f3n como un s\u00e1nguche de bolo\u00f1esa espesa, con un huevo frito encima.<\/p>\n

\"\"
S\u00e1nguche abierto<\/figcaption><\/figure>\n

Es un\u00e1nime declararlo como una maravilla a ser repetida y optimizada, pero topamos en un detalle:<\/p>\n

\u00bfC\u00f3mo se llama?<\/h2>\n

Por favor, aceptamos sugerencias \ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"

Este es un s\u00e1nguche (o s\u00e1nduche, como se llaman aqu\u00ed en Ecuador) inventado tras m\u00faltiples conversas y es una suerte de heredero espiritual del As Pino de la Feria del S\u00e1nguche.<\/p>\n","protected":false},"author":6,"featured_media":11229,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[622],"tags":[749,226,507],"class_list":["post-460","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sandwich","tag-carne-molida","tag-huevo-frito","tag-salsa-bolonesa","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/04\/P1270878.jpg?fit=1280%2C960&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-7q","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1242,"url":"https:\/\/le-fort.org\/cocina\/lasananguche-lo-mejor-de-dos-mundos\/","url_meta":{"origin":460,"position":0},"title":"Lasa\u00f1\u00e1nguche \u2013 Lo Mejor de Dos Mundos","author":"Maestro Sanguchero","date":"8 de Agosto, 2013","format":false,"excerpt":"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.","rel":"","context":"En "Dise\u00f1os de S\u00e1nguche"","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\/2013\/08\/lasannanguche-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\/08\/lasannanguche-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/08\/lasannanguche-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/08\/lasannanguche-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/08\/lasannanguche-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":940,"url":"https:\/\/le-fort.org\/cocina\/croque-madame-jamon-queso-huevo-frito-salsa-gratinado\/","url_meta":{"origin":460,"position":1},"title":"Croque Madame","author":"Maestro Sanguchero","date":"15 de Junio, 2013","format":false,"excerpt":"EL Croque Madame es un s\u00e1ndwich de jam\u00f3n y queso caliente en pan d emolde, con salsa blanca y un huevo frito. Es de origen franc\u00e9s y data de principios del siglo XX. Es un buen s\u00e1ndwich de desayuno","rel":"","context":"En "Jam\u00f3n"","block_context":{"text":"Jam\u00f3n","link":"https:\/\/le-fort.org\/cocina\/categoria\/jamon\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/madame-hd-1.jpg?fit=700%2C300&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/madame-hd-1.jpg?fit=700%2C300&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/madame-hd-1.jpg?fit=700%2C300&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/madame-hd-1.jpg?fit=700%2C300&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":1097,"url":"https:\/\/le-fort.org\/cocina\/chemiluco-barros-luco-huevo-o-chemilico-queso\/","url_meta":{"origin":460,"position":2},"title":"Chemiluco: Barros Luco Huevo, o Chemilico Queso","author":"Maestro Sanguchero","date":"5 de Julio, 2013","format":false,"excerpt":"Churrasco queso huevo frito de la Terraza. \u00bfProceder\u00e1 llamarlo Chemiluco?","rel":"","context":"En "Chile"","block_context":{"text":"Chile","link":"https:\/\/le-fort.org\/cocina\/categoria\/chile\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/chemiluco-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\/07\/chemiluco-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/chemiluco-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/chemiluco-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/chemiluco-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":514,"url":"https:\/\/le-fort.org\/cocina\/sanguche-emigra-pizza-arepa\/","url_meta":{"origin":460,"position":3},"title":"Cuando el S\u00e1nguche emigra hacia la Pizza","author":"Maestro Sanguchero","date":"21 de Septiembre, 2012","format":false,"excerpt":"Hamburguesa Gratinada con queso encima que venden en Salinas, Ecuador. Es una maravilla de riesgo cardiovascular. Tocino, queso, huevo\u2026","rel":"","context":"En "Cavilaciones"","block_context":{"text":"Cavilaciones","link":"https:\/\/le-fort.org\/cocina\/categoria\/cavilaciones\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/09\/header.jpg?fit=1000%2C288&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/09\/header.jpg?fit=1000%2C288&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/09\/header.jpg?fit=1000%2C288&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/09\/header.jpg?fit=1000%2C288&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":7139,"url":"https:\/\/le-fort.org\/cocina\/chemilico-churrasco-con-huevo-frito\/","url_meta":{"origin":460,"position":4},"title":"Chemilico: churrasco con huevo frito","author":"Maestro Sanguchero","date":"18 de Diciembre, 2009","format":false,"excerpt":"El Chemilico es un churrasco con huevo frito. Levanta muertos y desayuno de campeones.","rel":"","context":"En "Sandwich"","block_context":{"text":"Sandwich","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/chemilico-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\/2009\/12\/chemilico-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/chemilico-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/chemilico-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/chemilico-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1853,"url":"https:\/\/le-fort.org\/cocina\/gorda-rusa\/","url_meta":{"origin":460,"position":5},"title":"Gorda Rusa","author":"Maestro Sanguchero","date":"2 de Octubre, 2015","format":false,"excerpt":"La Gorda Rusa es un s\u00e1nguche de gorda con salsa rusa, es decir: mortadela picada, pepinillos picados y mayonesa.","rel":"","context":"En "Sandwich"","block_context":{"text":"Sandwich","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/gorda-rusa-hd.jpg?fit=770%2C372&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/gorda-rusa-hd.jpg?fit=770%2C372&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/gorda-rusa-hd.jpg?fit=770%2C372&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/gorda-rusa-hd.jpg?fit=770%2C372&ssl=1&resize=700%2C400 2x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/460","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=460"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/460\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/11229"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=460"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=460"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=460"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}