{"id":5337,"date":"2014-03-10T23:31:15","date_gmt":"2014-03-11T04:31:15","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=5337"},"modified":"2014-03-10T23:31:15","modified_gmt":"2014-03-11T04:31:15","slug":"fettuccine-con-salsa-de-tomate-y-garbanzos","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/fettuccine-con-salsa-de-tomate-y-garbanzos\/","title":{"rendered":"Fettuccine con Salsa de Tomate y Garbanzos"},"content":{"rendered":"<p>Esta es una receta casi vegetariana (omitir el tocino), y la salsa qued\u00f3 con una textura s\u00faper interesante. Definitivamente es una receta que vamos a iterar.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5340\" data-permalink=\"https:\/\/le-fort.org\/cocina\/fettuccine-con-salsa-de-tomate-y-garbanzos\/pasta-con-garbanzos-hs\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/pasta-con-garbanzos-hs.jpg?fit=1200%2C400&amp;ssl=1\" data-orig-size=\"1200,400\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"pasta-con-garbanzos-hs\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/pasta-con-garbanzos-hs.jpg?fit=1200%2C400&amp;ssl=1\" class=\"aligncenter size-large wp-image-5340\" alt=\"pasta-con-garbanzos-hs\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2014\/03\/pasta-con-garbanzos-hs-1024x341.jpg?resize=660%2C219&#038;ssl=1\" width=\"660\" height=\"219\" \/><\/p>\n<p>Pasta con garbanzos es una cantidad interesante de carbohidratos, y <a title=\"Receta original de spaghetti con garbanzos (en ingl\u00e9s)\" href=\"http:\/\/smittenkitchen.com\/blog\/2010\/11\/spaghetti-with-chickpeas\/\" target=\"_blank\">en el <em>post<\/em> en que nos inspiramos<\/a> comentaban que es un plato apto para maratonistas que quieren maximizar su energ\u00eda antes de una marat\u00f3n.<\/p>\n<p>Se preparan as\u00ed.<\/p>\n<p>Mientras se cuece <strong>un paquete de 400 grs. de fettuccine<\/strong>, moler el contenido de <strong>un tarro de garbanzos<\/strong> (drenados y enjuagados para quitarles esa cosa gelatinosa que traen \u2013 \u00a1yum!) junto con <strong>200 grs. de pasta de tomates<\/strong>.<!--more--><\/p>\n<p>Aparte, sofre\u00edr <strong>2 cebollas cortadas en pluma<\/strong> con <strong>80 grs. de tocino cortado en cubitos<\/strong> (salvo que se quiera preparar una versi\u00f3n vegetariana).<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5338\" data-permalink=\"https:\/\/le-fort.org\/cocina\/fettuccine-con-salsa-de-tomate-y-garbanzos\/cebolla-4\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/cebolla.jpg?fit=700%2C500&amp;ssl=1\" data-orig-size=\"700,500\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"cebolla\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/cebolla.jpg?fit=700%2C500&amp;ssl=1\" class=\"aligncenter size-full wp-image-5338\" alt=\"cebolla\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2014\/03\/cebolla.jpg?resize=700%2C500&#038;ssl=1\" width=\"700\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/cebolla.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/cebolla.jpg?resize=600%2C429&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/p>\n<p>Una vez que la cebolla est\u00e9 transparente, a\u00f1adir la pasta de tomate con garbanzos, <strong>merk\u00e9n a gusto<\/strong>, unas <strong>20 hojas de albahaca picadas<\/strong> y la <strong>cantidad adecuada de sal<\/strong>. Cocer, revolviendo, hasta que la pasta est\u00e9 lista.<\/p>\n<figure id=\"attachment_5342\" aria-describedby=\"caption-attachment-5342\" style=\"width: 700px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5342\" data-permalink=\"https:\/\/le-fort.org\/cocina\/fettuccine-con-salsa-de-tomate-y-garbanzos\/salsa-5\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/salsa.jpg?fit=700%2C500&amp;ssl=1\" data-orig-size=\"700,500\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"salsa\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;La salsa esperando a los fettuccine&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/salsa.jpg?fit=700%2C500&amp;ssl=1\" class=\"size-full wp-image-5342\" alt=\"La salsa esperando a los fettuccine\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2014\/03\/salsa.jpg?resize=700%2C500&#038;ssl=1\" width=\"700\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/salsa.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/salsa.jpg?resize=600%2C429&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><figcaption id=\"caption-attachment-5342\" class=\"wp-caption-text\">La salsa esperando a los fettuccine<\/figcaption><\/figure>\n<p>Colar la pasta, reservando una taza del agua de cocci\u00f3n y mezclar la pasta con la salsa, ajustando la consistencia con el agua de cocci\u00f3n.<\/p>\n<p>Servir con <strong>ingentes cantidades de queso rallado<\/strong>, por supuesto.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2014\/03\/pasta-con-garbanzos.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5341\" data-permalink=\"https:\/\/le-fort.org\/cocina\/fettuccine-con-salsa-de-tomate-y-garbanzos\/pasta-con-garbanzos\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/pasta-con-garbanzos.jpg?fit=700%2C500&amp;ssl=1\" data-orig-size=\"700,500\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"pasta-con-garbanzos\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/pasta-con-garbanzos.jpg?fit=700%2C500&amp;ssl=1\" class=\"aligncenter size-full wp-image-5341\" alt=\"pasta-con-garbanzos\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2014\/03\/pasta-con-garbanzos.jpg?resize=700%2C500&#038;ssl=1\" width=\"700\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/pasta-con-garbanzos.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/pasta-con-garbanzos.jpg?resize=600%2C429&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/a><\/p>\n<p>Creemos \u2013al igual que en la receta original\u2013 que el plato se beneficiar\u00eda al duplicar la cantidad de salsa, dejando intacta la cantidad de pasta. Quiz\u00e1 se deba a la naturaleza espesa de la salsa debido a los garbanzos, que le dan una consistencia que recuerda a la del <a title=\"Hummus con Mantequilla de Man\u00ed\" href=\"http:\/\/www.loquecomemos.com\/hummus-con-mantequilla-de-mani\/\" target=\"_blank\">hummus<\/a>.<br \/>\n<img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5339\" data-permalink=\"https:\/\/le-fort.org\/cocina\/fettuccine-con-salsa-de-tomate-y-garbanzos\/pasta-con-garbanzos-frente\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/pasta-con-garbanzos-frente.jpg?fit=700%2C500&amp;ssl=1\" data-orig-size=\"700,500\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"pasta-con-garbanzos-frente\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/pasta-con-garbanzos-frente.jpg?fit=700%2C500&amp;ssl=1\" class=\"aligncenter size-full wp-image-5339\" alt=\"pasta-con-garbanzos-frente\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2014\/03\/pasta-con-garbanzos-frente.jpg?resize=700%2C500&#038;ssl=1\" width=\"700\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/pasta-con-garbanzos-frente.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/pasta-con-garbanzos-frente.jpg?resize=600%2C429&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/>Otra cosa que notamos que que los garbanzos neutralizan muy bien la acidez del tomate, tanto as\u00ed que se echa de menos.<\/p>\n<p>Tenemos un nuevo campo de experimentaci\u00f3n con este plato. Veamos a qu\u00e9 llegamos.<\/p>\n<p>[fin]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Receta de fettuccine con salsa de tomates y garbanzos. Es una salsa muy interesante, que vale la pena probar e iterar, porque da para mucho. La textura de los garbanzos es notable.<\/p>\n","protected":false},"author":1,"featured_media":5340,"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":[2],"tags":[70,213,208,63,64],"class_list":["post-5337","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-comida-italiana","tag-garbanzos","tag-salsa-de-tomates","tag-salsas","tag-salsas-para-pasta","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/pasta-con-garbanzos-hs.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-1o5","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":2107,"url":"https:\/\/le-fort.org\/cocina\/fettuccine-alfredo-de-temas-y-variaciones\/","url_meta":{"origin":5337,"position":0},"title":"Fettuccine Alfredo: de temas y variaciones","author":"Le-Fort.org","date":"17 de Septiembre, 2012","format":false,"excerpt":"La salsa Alfredo es quiz\u00e1 la salsa que m\u00e1s modificaciones ha recibido manteniendo un nombre. Aqu\u00ed les contamos algo de su historia y ofrecemos una receta no del todo can\u00f3nica.","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\/2012\/09\/heder.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\/heder.jpg?fit=1000%2C288&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/09\/heder.jpg?fit=1000%2C288&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/09\/heder.jpg?fit=1000%2C288&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":298,"url":"https:\/\/le-fort.org\/cocina\/salsa-bolonesa\/","url_meta":{"origin":5337,"position":1},"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":2322,"url":"https:\/\/le-fort.org\/cocina\/receta-penne-con-salsa-amatriciana\/","url_meta":{"origin":5337,"position":2},"title":"Receta: Penne con Salsa Amatriciana","author":"Le-Fort.org","date":"3 de Diciembre, 2012","format":false,"excerpt":"Aprende la receta de la salsa Amatriciana para las pastas. Tocino, mantequilla, tomate, aj\u00ed.","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/12\/h.jpg?fit=614%2C225&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/12\/h.jpg?fit=614%2C225&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/12\/h.jpg?fit=614%2C225&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":5318,"url":"https:\/\/le-fort.org\/cocina\/hummus-con-mantequilla-de-mani\/","url_meta":{"origin":5337,"position":3},"title":"Hummus con Mantequilla de Man\u00ed","author":"Le-Fort.org","date":"26 de Febrero, 2014","format":false,"excerpt":"Receta de hummus de garbanzo con mantequilla de man\u00ed en vez de Tahini. Es excelente y se prepara muy r\u00e1pidamente.","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\/02\/hummus-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\/02\/hummus-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/hummus-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/hummus-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/hummus-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":6852,"url":"https:\/\/le-fort.org\/cocina\/tallarines-con-albondigas\/","url_meta":{"origin":5337,"position":4},"title":"Tallarines con Alb\u00f3ndigas","author":"Le-Fort.org","date":"26 de Octubre, 2015","format":false,"excerpt":"Un cl\u00e1sico italonorteamericano","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\/2015\/10\/tallarines-albondiga-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\/2015\/10\/tallarines-albondiga-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/tallarines-albondiga-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/tallarines-albondiga-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/tallarines-albondiga-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1588,"url":"https:\/\/le-fort.org\/cocina\/receta-de-pasta-a-la-puttanesca\/","url_meta":{"origin":5337,"position":5},"title":"Receta de Pasta a la Puttanesca","author":"Le-Fort.org","date":"12 de Noviembre, 2011","format":false,"excerpt":"La salsa puttanesca es la salsa de las putas, pero no por una cosa afrodis\u00edaca. Aprende m\u00e1s aqu\u00ed","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/puttanesca-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\/2011\/11\/puttanesca-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/puttanesca-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/puttanesca-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/puttanesca-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/5337","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=5337"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/5337\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/5340"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=5337"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=5337"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=5337"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}