{"id":15441,"date":"2023-11-08T13:21:05","date_gmt":"2023-11-08T12:21:05","guid":{"rendered":"https:\/\/agora.xtec.cat\/iesramoncoll\/?p=15441"},"modified":"2023-11-08T19:22:36","modified_gmt":"2023-11-08T18:22:36","slug":"el-farcellet-cruixent-dalberginia","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/iesramoncoll\/general\/el-farcellet-cruixent-dalberginia\/","title":{"rendered":"El farcellet cruixent d&#8217;alberg\u00ednia"},"content":{"rendered":"<p style=\"text-align: justify;\"><a href=\"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2023\/11\/IMG-20231105-WA0019-EDIT.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-15442\" src=\"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2023\/11\/IMG-20231105-WA0019-EDIT-1024x768.jpg\" alt=\"\" width=\"431\" height=\"323\" srcset=\"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2023\/11\/IMG-20231105-WA0019-EDIT-1024x768.jpg 1024w, https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2023\/11\/IMG-20231105-WA0019-EDIT-300x225.jpg 300w, https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2023\/11\/IMG-20231105-WA0019-EDIT-768x576.jpg 768w, https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2023\/11\/IMG-20231105-WA0019-EDIT-200x150.jpg 200w, https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2023\/11\/IMG-20231105-WA0019-EDIT.jpg 1530w\" sizes=\"auto, (max-width: 431px) 100vw, 431px\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">Com cada setmana, destaquem un plat del <a href=\"https:\/\/agora.xtec.cat\/iesramoncoll\/general\/tercer-menu-gastronomic\/\"><span style=\"color: #3366ff;\">men\u00fa gastron\u00f2mic<\/span><\/a> que poden degustar els nostres clients de l&#8217;Escola d&#8217;Hostaleria de Lloret.<\/p>\n<p style=\"text-align: justify;\">En aquesta ocasi\u00f3, es tracta del farcellet cruixent d&#8217;alberg\u00ednia rostida amb formatge de cabra i acompanyat d&#8217;un terra d&#8217;olives negres i melmelada de tomata. \u00c9s un plat divertit que ens permet jugar amb les textures,\u00a0ja que l&#8217;embolcall cruixent contrasta amb la cremositat que donen al farcit l&#8217;alberg\u00ednia i el formatge, juntament amb uns tocs dispersos de la melmelada de tomata i el contrast sorrenc de la pols d&#8217;olives.<\/p>\n<p style=\"text-align: right;\"><span style=\"color: #666699;\">Equip d\u2019ensenyaments professionals.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p><a href=\"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2023\/11\/IMG-20231105-WA0019-EDIT.jpg\"><\/a><br \/>\nCom cada setmana, destaquem un plat del <a href=\"https:\/\/agora.xtec.cat\/iesramoncoll\/general\/tercer-menu-gastronomic\/\">men\u00fa gastron\u00f2mic<\/a> que poden degustar els nostres clients de l&#8217;Escola d&#8217;Hostaleria de Lloret.<br \/>\nEn aquesta ocasi\u00f3, es tracta del farcellet cruixent d&#8217;alberg\u00ednia rostida amb formatge de cabra i acompanyat d&#8217;un terra d&#8217;olives negres i melmelada de tomata.&hellip;  <a href=\"https:\/\/agora.xtec.cat\/iesramoncoll\/general\/el-farcellet-cruixent-dalberginia\/\" title=\"Read El farcellet cruixent d&#8217;alberg\u00ednia\">Llegeix m\u00e9s\u00bb<\/a><\/p>\n","protected":false},"author":5,"featured_media":15442,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[325,30,563,1],"tags":[353,333,544,192,98],"class_list":["post-15441","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cfgm-cuina","category-cicles-formatius","category-ensenyaments-professionals","category-general","tag-alimentacio","tag-aula-daplicacio","tag-escola-dhostaleria-de-lloret","tag-gastronomia","tag-menu"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/15441","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/comments?post=15441"}],"version-history":[{"count":3,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/15441\/revisions"}],"predecessor-version":[{"id":15445,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/15441\/revisions\/15445"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/media\/15442"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/media?parent=15441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/categories?post=15441"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/tags?post=15441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}