{"id":1608,"date":"2016-10-05T12:00:56","date_gmt":"2016-10-05T10:00:56","guid":{"rendered":"https:\/\/forum-helveticum.ch\/rm\/2016\/10\/potee-fribourgeoise\/"},"modified":"2016-10-06T11:29:03","modified_gmt":"2016-10-06T09:29:03","slug":"potee-fribourgeoise","status":"publish","type":"post","link":"https:\/\/forum-helveticum.ch\/rm\/2016\/10\/potee-fribourgeoise\/","title":{"rendered":"Pot\u00e9e fribourgeoise"},"content":{"rendered":"<div id=\"attachment_1909\" class=\"wp-caption alignnone\"><a href=\"https:\/\/forum-helveticum.ch\/rm\/2016\/10\/potee-fribourgeoise\/\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1909\" src=\"https:\/\/forum-helveticum.ch\/wp-content\/uploads\/2016\/10\/potee-lorraine-3-700x466.jpg\" alt=\"http:\/\/tout-metz.com\/recette\/potee-lorraine\" width=\"700\" height=\"466\" \/><\/a><p class=\"wp-caption-text\">http:\/\/tout-metz.com<\/p><\/div>\r\n<p>Recept da la Svizra romanda\u00a0<\/p>\r\n<p><!--more--><\/p>\r\n<p><span class=\"Apple-style-span\">Ingredienzas per 4 persunas<br \/>\r\n <i>800 g charn-bov da buglir<\/i><br \/>\r\n <i>1 tschadun grond sal<\/i><br \/>\r\n <i>1 pitschen giabus u versa<\/i><br \/>\r\n <i>4-6 carottas<\/i><br \/>\r\n <i>2-3 por<\/i><br \/>\r\n <i>1 sellerin<\/i><br \/>\r\n <i>1 passella<\/i><br \/>\r\n <i>4 tartuffels<\/i><br \/>\r\n <i>chaschiel gratt\u00e0, cucumeras ensaladas, primblas en aschieu, giglidras, tschagulinas, cornichons, e.u.v.<\/i><br \/>\r\n \u00a0<br \/>\r\n Far buglir avunda aua (ca. 2 \u00bd &#8211; 3l). Agiuntar il sal, las tschagulinas e la charn sco era las parts groppas dal giabus e dal por e laschar coier 1 fin 1 \u00bd uras sin flomma pitschna.<br \/>\r\n \u00a0<br \/>\r\n Prender ora las parts da las verduras ed agiuntar il giabus u la versa tagliada en quatter tocs, las carottas, il por tagli\u00e0 en tocs, la passella tagliada en rudellas ed il sellerin e laschar coier in&#8217;ulteriura mes&#8217;ura. La finala anc agiuntar ils tartuffels tagliads en gronds tocs e laschar coier 20-30 minutas.<br \/>\r\n \u00a0<br \/>\r\n Ussa pudais Vus servir la broda ferma, che po vegnir perfecziunada cun in quadrel buglion, cun in pau chaschiel gratt\u00e0 sco avantpast e suenter la charn tagliada en flettas garnida cun verduras e tartuffels sco tratga principala.<br \/>\r\n \u00a0<br \/>\r\n Las garnituras e natiralmain era las primblas en aschieu duessan en mintga cas vegnir servidas cun la charn.<\/span><\/p>","protected":false},"excerpt":{"rendered":"<p>Recept da la Svizra romanda\u00a0<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[144],"tags":[236],"class_list":["post-1608","post","type-post","status-publish","format-standard","hentry","category-gastronomia-rm","tag-recept"],"acf":[],"_links":{"self":[{"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/posts\/1608","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/comments?post=1608"}],"version-history":[{"count":0,"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/posts\/1608\/revisions"}],"wp:attachment":[{"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/media?parent=1608"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/categories?post=1608"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/tags?post=1608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}