{"id":6302,"date":"2015-11-30T16:08:17","date_gmt":"2015-11-30T15:08:17","guid":{"rendered":"http:\/\/jadlopisalnia.pl\/?p=6302"},"modified":"2015-11-30T16:08:17","modified_gmt":"2015-11-30T15:08:17","slug":"carpaccio-z-burakow","status":"publish","type":"post","link":"https:\/\/jadlopisalnia.sadowski.es\/index.php\/2015\/11\/30\/carpaccio-z-burakow\/","title":{"rendered":"Carpaccio z burak\u00f3w"},"content":{"rendered":"<p><a href=\"https:\/\/jadlopisalnia.sadowski.es\/wp-content\/uploads\/2015\/11\/P1330007.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignleft size-medium wp-image-6307\" src=\"https:\/\/jadlopisalnia.sadowski.es\/wp-content\/uploads\/2015\/11\/P1330007-300x200.jpg\" alt=\"P1330007\" width=\"300\" height=\"200\" \/><\/a>Carpaccio z buraka to wegetaria\u0144ska wersja <a href=\"https:\/\/jadlopisalnia.sadowski.es\/carpaccio-z-wolowiny\/\" target=\"_blank\" rel=\"noopener\">Carpaccio z wo\u0142owiny<\/a>. Burak ostatnio \u015bwi\u0119ci sw\u00f3j tryumf, panoszy si\u0119 w wegetaria\u0144skich knajpach i blogach kulinarnych. Ja uwielbiam buraka za jego kolor i naturaln\u0105 s\u0142odycz, kt\u00f3r\u0105 wydobywa pieczenie w folii.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Sk\u0142adniki:<\/p>\n<ul>\n<li>3 \u015brednie buraki<\/li>\n<li>rukola<\/li>\n<li>ser kozi lub feta<\/li>\n<li>pestki s\u0142onecznika\/orzechy w\u0142oskie lub piniowe<\/li>\n<li>oliwa<\/li>\n<li>ocet balsamiczny<\/li>\n<li>s\u00f3l, pieprz<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Przygotowanie:<\/p>\n<ol>\n<li>Buraki umy\u0107, zawin\u0105\u0107 szczelnie w foli\u0119 aluminiow\u0105 i piec przez 50 minut w 220 stopniach C<\/li>\n<li>W mi\u0119dzyczasie upra\u017cy\u0107 pestki lub orzechy<\/li>\n<li>Wystudzone buraki obra\u0107 i pokroi\u0107 w bardzo cienkie plasterki (ja u\u017cy\u0142am tarki)<\/li>\n<li>Plastry buraka u\u0142o\u017cy\u0107 na rukoli, opruszy\u0107 sol\u0105 i pieprzem<\/li>\n<li>Posypa\u0107 pestkami\/orzechami, pokruszonym serem i ca\u0142o\u015b\u0107 pola\u0107 dressingiem z 2 \u0142y\u017cek oliwy i 1 \u0142y\u017cki octu balsamicznego<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Smacznego:)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Carpaccio z buraka to wegetaria\u0144ska wersja Carpaccio z wo\u0142owiny. Burak ostatnio \u015bwi\u0119ci sw\u00f3j tryumf, panoszy si\u0119 w wegetaria\u0144skich knajpach i blogach kulinarnych. Ja uwielbiam buraka za jego kolor i naturaln\u0105 s\u0142odycz, kt\u00f3r\u0105 wydobywa pieczenie w folii. &nbsp; &nbsp; Sk\u0142adniki: 3 \u015brednie buraki rukola ser kozi lub feta pestki s\u0142onecznika\/orzechy w\u0142oskie lub piniowe oliwa ocet balsamiczny s\u00f3l, pieprz &nbsp; Przygotowanie: Buraki umy\u0107, zawin\u0105\u0107 szczelnie w foli\u0119 aluminiow\u0105 i piec przez 50 minut w 220 stopniach C W mi\u0119dzyczasie upra\u017cy\u0107 pestki lub orzechy Wystudzone buraki obra\u0107 i pokroi\u0107 w bardzo cienkie plasterki (ja u\u017cy\u0142am tarki) Plastry buraka u\u0142o\u017cy\u0107 na rukoli, opruszy\u0107 sol\u0105 i pieprzem Posypa\u0107 pestkami\/orzechami, pokruszonym serem i ca\u0142o\u015b\u0107 pola\u0107 dressingiem z 2 \u0142y\u017cek oliwy i 1 \u0142y\u017cki octu balsamicznego &nbsp; Smacznego:)<\/p>\n","protected":false},"author":1,"featured_media":6308,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,7],"tags":[10,11,20,26,27],"class_list":["post-6302","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-przekaski","category-salatki","tag-bezmiesne","tag-boze-narodzenie","tag-na-jeden-kes","tag-warzywa-w-roli-glownej","tag-wielkanoc"],"_links":{"self":[{"href":"https:\/\/jadlopisalnia.sadowski.es\/index.php\/wp-json\/wp\/v2\/posts\/6302","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jadlopisalnia.sadowski.es\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jadlopisalnia.sadowski.es\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jadlopisalnia.sadowski.es\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jadlopisalnia.sadowski.es\/index.php\/wp-json\/wp\/v2\/comments?post=6302"}],"version-history":[{"count":0,"href":"https:\/\/jadlopisalnia.sadowski.es\/index.php\/wp-json\/wp\/v2\/posts\/6302\/revisions"}],"wp:attachment":[{"href":"https:\/\/jadlopisalnia.sadowski.es\/index.php\/wp-json\/wp\/v2\/media?parent=6302"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jadlopisalnia.sadowski.es\/index.php\/wp-json\/wp\/v2\/categories?post=6302"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jadlopisalnia.sadowski.es\/index.php\/wp-json\/wp\/v2\/tags?post=6302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}