{"id":63854,"date":"2017-05-31T09:44:04","date_gmt":"2017-05-31T12:44:04","guid":{"rendered":"http:\/\/jornalperiscopio.com.br\/site\/?p=63854"},"modified":"2017-05-31T09:44:04","modified_gmt":"2017-05-31T12:44:04","slug":"cantinho-chef-310517","status":"publish","type":"post","link":"https:\/\/jornalperiscopio.com.br\/site\/cantinho-chef-310517\/","title":{"rendered":"Cantinho do Chef &#8211; 31\/05\/17"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-63855\" src=\"http:\/\/jornalperiscopio.com.br\/site\/wp-content\/uploads\/2017\/05\/hamburguer-a-parmeggiana.jpg\" alt=\"\" width=\"800\" height=\"455\" srcset=\"https:\/\/jornalperiscopio.com.br\/site\/wp-content\/uploads\/2017\/05\/hamburguer-a-parmeggiana.jpg 800w, https:\/\/jornalperiscopio.com.br\/site\/wp-content\/uploads\/2017\/05\/hamburguer-a-parmeggiana-700x398.jpg 700w, https:\/\/jornalperiscopio.com.br\/site\/wp-content\/uploads\/2017\/05\/hamburguer-a-parmeggiana-768x437.jpg 768w, https:\/\/jornalperiscopio.com.br\/site\/wp-content\/uploads\/2017\/05\/hamburguer-a-parmeggiana-500x284.jpg 500w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p><strong>Hamb\u00farguer a parmeggiana<\/strong><\/p>\n<p><strong><u>Ingredientes:<\/u><\/strong><\/p>\n<ul>\n<li>1 sach\u00ea de\u00a0molho de tomate;<\/li>\n<li>600 gramas de contra fil\u00e9 mo\u00eddo;<\/li>\n<li>1 cebola pequena picada;<\/li>\n<li>1 colher (sopa) de alho picado;<\/li>\n<li>Sal a gosto;<\/li>\n<li>Pimenta do reino a gosto;<\/li>\n<li>Farinha de trigo a gosto;<\/li>\n<li>Ovo batido a gosto;<\/li>\n<li>Farinha de rosca a gosto;<\/li>\n<li>\u00d3leo a gosto;<\/li>\n<li>Queijo tipo mussarela ralado grosso a gosto;<\/li>\n<li>P\u00e3o para acompanhar a gosto<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong><u>Modo de preparo:<\/u><\/strong> Misture a carne mo\u00edda com a cebola e o alho picados, tempere com sal e pimenta do reino. Modele em hamb\u00fargueres de 150 g. Passe na farinha de trigo e, em seguida, no ovo batido. Passe na farinha de rosca ou p\u00e3o ralado. Em uma panela coloque o \u00f3leo e leve para aquecer bem. Frite, aos poucos, em imers\u00e3o no \u00f3leo, at\u00e9 dourar e a carne estar cozida. Coloque a carne em um refrat\u00e1rio e cubra com uma por\u00e7\u00e3o de m<em>olho de tomate. <\/em>Polvilhe com queijo tipo mussarela e leve para gratinar, em forno pr\u00e9-aquecido, \u00e0 temperatura de 180\u00b0C.<br \/>\n<strong>Dica:<\/strong> Como varia\u00e7\u00e3o, acrescente cenoura pr\u00e9-cozida, abobrinha sem miolo e piment\u00f5es, bem picadinhas \u00e0 carne e prepare a receita da mesma forma.<\/p>\n<p>&nbsp;<\/p>\n<p>Quer participar do \u201cCantinho do Chef\u201d? Envie suas receitas e dados pessoais (nome completo, endere\u00e7o e contato) pelos seguintes canais:<\/p>\n<ul>\n<li><strong>Carta:<\/strong> Rua dos Andradas, 122, Centro &#8211; Itu \/ SP \u2013 CEP: 13300-902<\/li>\n<li><strong>E-mail:<\/strong> redacao@jornalperiscopio.com.br<\/li>\n<li><strong>WhatsApp:<\/strong> (11) 93015-4936<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Hamb\u00farguer a parmeggiana Ingredientes: 1 sach\u00ea de\u00a0molho de tomate; 600 gramas de contra fil\u00e9 mo\u00eddo; 1 cebola pequena picada; 1<\/p>\n","protected":false},"author":1,"featured_media":63855,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[7],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cantinho do Chef - 31\/05\/17<\/title>\n<meta name=\"description\" content=\"Hamb\u00farguer a parmeggiana Ingredientes: 1 sach\u00ea de\u00a0molho de tomate; 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