{"id":2263,"date":"2021-02-28T14:26:59","date_gmt":"2021-02-28T12:26:59","guid":{"rendered":"https:\/\/donoso.es\/?p=2263"},"modified":"2021-03-04T20:46:09","modified_gmt":"2021-03-04T18:46:09","slug":"caldereta-de-cordeo","status":"publish","type":"post","link":"https:\/\/donoso.es\/?p=2263","title":{"rendered":"Caldereta de Cordero"},"content":{"rendered":"<p>Vuelta a la cocina de este Fraile, \u00c1ngel, cuyos or\u00edgenes son de nuestro Campo de Calatrava. En este caso ese plato tan tradicional como es la caldereta de cordero.<\/p>\n<h4>Ingredientes<\/h4>\n<p>1 k. de carne de cordero troceada (cuello, pecho o espalda), tambi\u00e9n vale cabrito, choto o las mismas paletillas de cordero troceadas.<br \/>\n2 cebollas, 3 dientes de ajo, 4 tomates peque\u00f1os o 2 grandes, 1 pimento rojo grande y otro verde.<br \/>\n2 hojas de laurel, un poco de tomillo, una ramita de romero, \u00bd cucharada de canela en polvo, \u00bd cucharada de nuez moscada, sal y pimenta negra reci\u00e9n molida (al gusto)<br \/>\n1 cucharada de harina de trigo ( si eres celiaco, s\u00f3lo ten\u00e9is que emplear alg\u00fan otro espesante o harina sin gluten)<br \/>\n750 ml de vino blanco de calidad (uno blanco de nuestra tierra)<br \/>\n750 ml de caldo de carne o agua<br \/>\n150 ml de aceite de oliva virgen extra (de la Cooperativa Santo Cristo)<br \/>\n6 patatas (1 por persona)<\/p>\n<p><iframe loading=\"lazy\" title=\"Caldereta de cordero. Cocina franciscana. Monasterio Santo Esp\u00edritu del Monte. Gilet - Valencia\" width=\"1170\" height=\"658\" src=\"https:\/\/www.youtube.com\/embed\/IMPol70hsKY?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vuelta a la cocina de este Fraile, \u00c1ngel, cuyos or\u00edgenes son de nuestro Campo de Calatrava. En este caso ese plato tan tradicional como es la caldereta de cordero. Ingredientes 1 k. de carne de cordero troceada (cuello, pecho o espalda), tambi\u00e9n vale cabrito, choto o las mismas paletillas de cordero troceadas. 2 cebollas, 3 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2264,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[346,191,327],"class_list":["post-2263","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-de-granatula-y-de-la-mancha","tag-caldereta","tag-la-mancha","tag-receta"],"_links":{"self":[{"href":"https:\/\/donoso.es\/index.php?rest_route=\/wp\/v2\/posts\/2263","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/donoso.es\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/donoso.es\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/donoso.es\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/donoso.es\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2263"}],"version-history":[{"count":3,"href":"https:\/\/donoso.es\/index.php?rest_route=\/wp\/v2\/posts\/2263\/revisions"}],"predecessor-version":[{"id":2369,"href":"https:\/\/donoso.es\/index.php?rest_route=\/wp\/v2\/posts\/2263\/revisions\/2369"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/donoso.es\/index.php?rest_route=\/wp\/v2\/media\/2264"}],"wp:attachment":[{"href":"https:\/\/donoso.es\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2263"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/donoso.es\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2263"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/donoso.es\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}