{"id":13710,"date":"2016-08-23T14:37:37","date_gmt":"2016-08-23T12:37:37","guid":{"rendered":"http:\/\/www.rescognita.com\/WP\/?p=13710"},"modified":"2016-08-23T20:49:18","modified_gmt":"2016-08-23T18:49:18","slug":"polbo-a-feira","status":"publish","type":"post","link":"https:\/\/www.rescognita.com\/WP\/general\/polbo-a-feira\/","title":{"rendered":"Polbo a feira"},"content":{"rendered":"<p>El \u00abpolbo a feira\u00bb (pulpo a la feria) es, como hasta los de las Comoros saben, uno de los platos tradicionales gallegos. Esas rebanadas de tent\u00e1culos ali\u00f1adas con aceite, sal y piment\u00f3n y acompa\u00f1adas por unos \u00abcachelos\u00bb, es uno de los platos m\u00e1s suculentos y singulares de la cocina tradicional gallega.<\/p>\n<p><a href=\"https:\/\/www.rescognita.com\/WP\/wp-content\/uploads\/2016\/08\/pulpo.jpg\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-13711\" src=\"https:\/\/www.rescognita.com\/WP\/wp-content\/uploads\/2016\/08\/pulpo.jpg\" alt=\"pulpo\" width=\"900\" height=\"543\" srcset=\"https:\/\/www.rescognita.com\/WP\/wp-content\/uploads\/2016\/08\/pulpo.jpg 900w, https:\/\/www.rescognita.com\/WP\/wp-content\/uploads\/2016\/08\/pulpo-300x181.jpg 300w, https:\/\/www.rescognita.com\/WP\/wp-content\/uploads\/2016\/08\/pulpo-768x463.jpg 768w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/a><\/p>\n<p>No es f\u00e1cil preparar el pulpo \u00aba la gallega\u00bb; la cocci\u00f3n debe estar en su justo punto y los ali\u00f1os ser de buena calidad. Hace falta una buena mano. Uno de los sitios donde se prepara bien es en las casetas de feria (de ah\u00ed su denominaci\u00f3n), tal como la caseta de la foto donde 44 platos de madera (m\u00e1s uno chiquito encima de una de las pilas) esperan a ser usados.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El \u00abpolbo a feira\u00bb (pulpo a la feria) es, como hasta los de las Comoros saben, uno de los platos tradicionales gallegos. Esas rebanadas de tent\u00e1culos ali\u00f1adas con aceite, sal y piment\u00f3n y acompa\u00f1adas por unos \u00abcachelos\u00bb, es uno de los platos m\u00e1s suculentos y singulares de la cocina tradicional gallega. No es f\u00e1cil preparar [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_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":[6,8],"tags":[],"class_list":["post-13710","post","type-post","status-publish","format-standard","hentry","category-general","category-paisaje"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.rescognita.com\/WP\/wp-json\/wp\/v2\/posts\/13710","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rescognita.com\/WP\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rescognita.com\/WP\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rescognita.com\/WP\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rescognita.com\/WP\/wp-json\/wp\/v2\/comments?post=13710"}],"version-history":[{"count":0,"href":"https:\/\/www.rescognita.com\/WP\/wp-json\/wp\/v2\/posts\/13710\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.rescognita.com\/WP\/wp-json\/wp\/v2\/media?parent=13710"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rescognita.com\/WP\/wp-json\/wp\/v2\/categories?post=13710"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rescognita.com\/WP\/wp-json\/wp\/v2\/tags?post=13710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}