{"id":1538,"date":"2013-03-25T18:41:32","date_gmt":"2013-03-25T18:41:32","guid":{"rendered":"http:\/\/www.antonioabad.es\/?page_id=1538"},"modified":"2025-11-21T12:07:15","modified_gmt":"2025-11-21T12:07:15","slug":"ventresca-de-bonito-al-horno","status":"publish","type":"page","link":"https:\/\/www.antonioabad.es\/?page_id=1538","title":{"rendered":"Ventresca de bonito al horno"},"content":{"rendered":"<p><a href=\"http:\/\/www.antonioabad.es\/wp-content\/uploads\/2017\/01\/ventresca-de-bonito-al-horno.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-2507\" title=\"ventresca-de-bonito-al-horno\" src=\"http:\/\/www.antonioabad.es\/wp-content\/uploads\/2017\/01\/ventresca-de-bonito-al-horno-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.antonioabad.es\/wp-content\/uploads\/2017\/01\/ventresca-de-bonito-al-horno-300x225.jpg 300w, https:\/\/www.antonioabad.es\/wp-content\/uploads\/2017\/01\/ventresca-de-bonito-al-horno-400x300.jpg 400w, https:\/\/www.antonioabad.es\/wp-content\/uploads\/2017\/01\/ventresca-de-bonito-al-horno.jpg 500w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\"><div class=\"ezcol ezcol-one-third\">\nPara 4 personas:<\/p>\n<p>Una ventresca de bonito de kilo y medio aproximadamente<br \/>\n1 cebolla peque\u00f1a<br \/>\n1 diente de ajo<br \/>\n1\/2 vaso de vino blanco<br \/>\n1\/2 vaso de caldo de pescado o agua<br \/>\n1 huevo<br \/>\nSal<br \/>\nPimienta<br \/>\nPan rallado<br \/>\nAceite<br \/>\n<\/div> <div class=\"ezcol ezcol-two-third ezcol-last\">\n* Limpiar y desescamar muy bien la ventresca<\/p>\n<p>* Salpimentar y poner en una fuente de horno<\/p>\n<p>* En una sart\u00e9n con un chorrito de aceite se sofr\u00ede la cebolla y el ajo bien picados<\/p>\n<p>* Cuando est\u00e9n bien pochados, extender uniformemente sobre la ventresca. A\u00f1adir el vino y el caldo y cubrir con el pan rallado (4 \u00f3 5 cucharadas)<\/p>\n<p>* Meter en el horno, previamente calentado a 200 grados, durante 15 minutos aproximadamente. Tener despu\u00e9s 3 minutos de gratinado<\/p>\n<p>* Sacar del horno, batir el huevo y mezclar con la salsa resultante de la cocci\u00f3n, vertiendo la mezcla sobre el pescado<br \/>\n<\/div><div class=\"ezcol-divider\"><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":226,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1538","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1538","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1538"}],"version-history":[{"count":6,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1538\/revisions"}],"predecessor-version":[{"id":3071,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1538\/revisions\/3071"}],"up":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/226"}],"wp:attachment":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1538"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}