{"id":7715,"date":"2021-09-01T12:50:21","date_gmt":"2021-09-01T12:50:21","guid":{"rendered":"https:\/\/revistaciudad.com.ar\/web\/?p=7715"},"modified":"2021-09-01T12:50:24","modified_gmt":"2021-09-01T12:50:24","slug":"tarta-de-espinacas-y-crust-de-maiz","status":"publish","type":"post","link":"https:\/\/revistaciudad.com.ar\/web\/blog\/2021\/09\/01\/tarta-de-espinacas-y-crust-de-maiz\/","title":{"rendered":"Tarta de espinacas y crust de ma\u00edz"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">Ingredientes:<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>BASE:<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>2 tazas de cereal de hojuelas de ma\u00edz<\/li><li>2 cucharaditas de\u00a0<strong>aceite<\/strong>\u00a0<strong>vegetal<\/strong><\/li><li>1 cucharada de\u00a0<strong>harina<\/strong>\u00a0de\u00a0<strong>arroz<\/strong> <\/li><\/ul>\n\n\n\n<p><strong>RELLENO:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 tazas de\u00a0<strong>espinaca<\/strong>\u00a0picada<\/li><li>1 taza de queso de cabra<\/li><li> 1\/4 de taza de\u00a0<strong>queso<\/strong>\u00a0<strong>parmesano<\/strong> <\/li><li> 1\/4\u00a0de taza de\u00a0<strong>crema<\/strong>\u00a0natural <\/li><li>3 huevos<\/li><li>sal y pimienta a gusto<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Preparaci\u00f3n:<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">BASE:<\/h4>\n\n\n\n<p>En un procesador,&nbsp;<strong>pulverizar<\/strong>&nbsp;las&nbsp;<strong>hojuelas<\/strong>&nbsp;de ma\u00edz.&nbsp;<strong>Incorporar<\/strong>&nbsp;la&nbsp;<strong>harina<\/strong>&nbsp;de arroz y el&nbsp;<strong>aceite<\/strong>,&nbsp;<strong>mezclar<\/strong>&nbsp;ligeramente. Colocar la base en un&nbsp;<strong>recipiente<\/strong>&nbsp;para tarta previamente&nbsp;<strong>engrasado<\/strong>&nbsp;y&nbsp;<strong>hornear<\/strong>&nbsp;por&nbsp;<strong>10 minutos&nbsp;<\/strong>a<strong>&nbsp;180 grados<\/strong>.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">RELLENO:<\/h4>\n\n\n\n<p><strong>Blanquear<\/strong>&nbsp;la&nbsp;<strong>espinaca<\/strong>, enfriar y escurrir, la&nbsp;<strong>reservamos<\/strong>&nbsp;un rato. En un&nbsp;<em>bowl<\/em>&nbsp;<strong>mezclar<\/strong>&nbsp;los&nbsp;<strong>huevos<\/strong>&nbsp;con la&nbsp;<strong>crema<\/strong>;&nbsp;<strong>agregar<\/strong>&nbsp;el&nbsp;<strong>queso<\/strong>&nbsp;de&nbsp;<strong>cabra<\/strong>&nbsp;desmoronado hasta integrar.&nbsp;<strong>A\u00f1adir<\/strong>&nbsp;la&nbsp;<strong>espinaca<\/strong>&nbsp;escurrida,&nbsp;<strong>mezclar<\/strong>&nbsp;el queso&nbsp;<strong>parmesano<\/strong>&nbsp;y&nbsp;<strong>salpimentar<\/strong>.<\/p>\n\n\n\n<p>Por \u00faltimo,&nbsp;<strong>vaciar<\/strong>&nbsp;la&nbsp;<strong>mezcla<\/strong>&nbsp;de&nbsp;<strong>espinacas<\/strong>&nbsp;sobre la&nbsp;<strong>base<\/strong>&nbsp;y&nbsp;<strong>hornear<\/strong>&nbsp;durante<strong>&nbsp;30 minutos<\/strong>&nbsp;m\u00e1s para servirla bien calientita.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes: BASE: 2 tazas de cereal de hojuelas de ma\u00edz 2 cucharaditas de\u00a0aceite\u00a0vegetal 1 cucharada de\u00a0harina\u00a0de\u00a0arroz RELLENO: 2 tazas de\u00a0espinaca\u00a0picada 1 taza de queso de cabra 1\/4 de taza de\u00a0queso\u00a0parmesano 1\/4\u00a0de taza de\u00a0crema\u00a0natural 3 huevos sal y pimienta a gusto Preparaci\u00f3n: BASE: En un procesador,&nbsp;pulverizar&nbsp;las&nbsp;hojuelas&nbsp;de ma\u00edz.&nbsp;Incorporar&nbsp;la&nbsp;harina&nbsp;de arroz y el&nbsp;aceite,&nbsp;mezclar&nbsp;ligeramente. Colocar la base en un&nbsp;recipiente&nbsp;para tarta &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/revistaciudad.com.ar\/web\/blog\/2021\/09\/01\/tarta-de-espinacas-y-crust-de-maiz\/\"> <span class=\"screen-reader-text\">Tarta de espinacas y crust de ma\u00edz<\/span> Leer m\u00e1s \u00bb<\/a><\/p>\n","protected":false},"author":3,"featured_media":7717,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[40,1],"tags":[],"class_list":["post-7715","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/revistaciudad.com.ar\/web\/wp-json\/wp\/v2\/posts\/7715","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revistaciudad.com.ar\/web\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revistaciudad.com.ar\/web\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revistaciudad.com.ar\/web\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/revistaciudad.com.ar\/web\/wp-json\/wp\/v2\/comments?post=7715"}],"version-history":[{"count":0,"href":"https:\/\/revistaciudad.com.ar\/web\/wp-json\/wp\/v2\/posts\/7715\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revistaciudad.com.ar\/web\/wp-json\/wp\/v2\/media\/7717"}],"wp:attachment":[{"href":"https:\/\/revistaciudad.com.ar\/web\/wp-json\/wp\/v2\/media?parent=7715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revistaciudad.com.ar\/web\/wp-json\/wp\/v2\/categories?post=7715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revistaciudad.com.ar\/web\/wp-json\/wp\/v2\/tags?post=7715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}