{"id":113,"date":"2020-04-04T22:48:01","date_gmt":"2020-04-04T22:48:01","guid":{"rendered":"http:\/\/r-etnograficobarracheia.pt\/?page_id=113"},"modified":"2020-04-10T21:27:29","modified_gmt":"2020-04-10T21:27:29","slug":"papas","status":"publish","type":"page","link":"https:\/\/r-etnograficobarracheia.pt\/index.php\/gastronomia\/papas\/","title":{"rendered":"Papas"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\" style=\"font-size:23px\"><strong>Ingredientes<\/strong><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignright size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"350\" height=\"233\" src=\"http:\/\/r-etnograficobarracheia.pt\/wp-content\/uploads\/2020\/04\/Papas.jpg\" alt=\"\" class=\"wp-image-229\" srcset=\"https:\/\/r-etnograficobarracheia.pt\/wp-content\/uploads\/2020\/04\/Papas.jpg 350w, https:\/\/r-etnograficobarracheia.pt\/wp-content\/uploads\/2020\/04\/Papas-300x200.jpg 300w, https:\/\/r-etnograficobarracheia.pt\/wp-content\/uploads\/2020\/04\/Papas-150x100.jpg 150w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:18px\">1 Kg de farinha de milho branca<br>2 Kg de ab\u00f3bora<br>150 g de A\u00e7\u00facar<br>Uma pitada de sal<br>A\u00e7\u00facar a gosto (por cima)<br>Azeite (o que quiser)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:23px\"><strong>Modo de Fazer<\/strong><\/p>\n\n\n\n<p style=\"text-align: justify;\">Coze-se a ab\u00f3bora com os paus de canela. Depois de cozida, miga-se. Junta-se a farinha, o sal, o azeite, ou banha ou toucinho frio com a ab\u00f3bora, mexendo-se at\u00e9 ficar dura. Colocar nos pratos e polvilhar com a\u00e7\u00facar ou canela em p\u00f3.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes 1 Kg de farinha de milho branca2 Kg de ab\u00f3bora150 g de A\u00e7\u00facarUma pitada de salA\u00e7\u00facar a gosto (por cima)Azeite (o que quiser) Modo de Fazer Coze-se a ab\u00f3bora com os paus de canela. Depois de cozida, miga-se. Junta-se a farinha, o sal, o azeite, ou banha ou toucinho&#8230;<\/p>\n<p> <a class=\"continue-reading-link\" href=\"https:\/\/r-etnograficobarracheia.pt\/index.php\/gastronomia\/papas\/\"><span>Continue reading<\/span><i class=\"crycon-right-dir\"><\/i><\/a> <\/p>\n","protected":false},"author":2,"featured_media":0,"parent":93,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"h5ap_radio_sources":[],"footnotes":""},"class_list":["post-113","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/r-etnograficobarracheia.pt\/index.php\/wp-json\/wp\/v2\/pages\/113","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/r-etnograficobarracheia.pt\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/r-etnograficobarracheia.pt\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/r-etnograficobarracheia.pt\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/r-etnograficobarracheia.pt\/index.php\/wp-json\/wp\/v2\/comments?post=113"}],"version-history":[{"count":4,"href":"https:\/\/r-etnograficobarracheia.pt\/index.php\/wp-json\/wp\/v2\/pages\/113\/revisions"}],"predecessor-version":[{"id":311,"href":"https:\/\/r-etnograficobarracheia.pt\/index.php\/wp-json\/wp\/v2\/pages\/113\/revisions\/311"}],"up":[{"embeddable":true,"href":"https:\/\/r-etnograficobarracheia.pt\/index.php\/wp-json\/wp\/v2\/pages\/93"}],"wp:attachment":[{"href":"https:\/\/r-etnograficobarracheia.pt\/index.php\/wp-json\/wp\/v2\/media?parent=113"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}