{"id":72153,"date":"2017-06-28T10:10:46","date_gmt":"2017-06-28T13:10:46","guid":{"rendered":"http:\/\/jornalperiscopio.com.br\/site\/?p=72153"},"modified":"2017-06-28T10:10:46","modified_gmt":"2017-06-28T13:10:46","slug":"cantinho-chef-240617","status":"publish","type":"post","link":"https:\/\/jornalperiscopio.com.br\/site\/cantinho-chef-240617\/","title":{"rendered":"Cantinho do Chef &#8211; 24\/06\/17"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-72154\" src=\"http:\/\/jornalperiscopio.com.br\/site\/wp-content\/uploads\/2017\/06\/berinjelas-recheadas.jpg\" alt=\"\" width=\"800\" height=\"455\" srcset=\"https:\/\/jornalperiscopio.com.br\/site\/wp-content\/uploads\/2017\/06\/berinjelas-recheadas.jpg 800w, https:\/\/jornalperiscopio.com.br\/site\/wp-content\/uploads\/2017\/06\/berinjelas-recheadas-700x398.jpg 700w, https:\/\/jornalperiscopio.com.br\/site\/wp-content\/uploads\/2017\/06\/berinjelas-recheadas-768x437.jpg 768w, https:\/\/jornalperiscopio.com.br\/site\/wp-content\/uploads\/2017\/06\/berinjelas-recheadas-500x284.jpg 500w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>Berinjela recheada<\/p>\n<p>Blog Tudo Gostoso \u2013 Rende 4 por\u00e7\u00f5es<\/p>\n<p>&nbsp;<\/p>\n<p><strong><u>Ingredientes:<\/u><\/strong><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>2 berinjelas grandes;<\/li>\n<li>1 colher de sopa de \u00f3leo;<\/li>\n<li>2 dentes de alhos;<\/li>\n<li>1 cebola picada;<\/li>\n<li>2 tomates sem pele e sem sementes picados;<\/li>\n<li>1\/2 x\u00edcara de azeitonas verdes picadas;<\/li>\n<li>2 colheres de sopa de salsinha picada;<\/li>\n<li>Sal e pimenta do reino a gosto;<\/li>\n<li>3 colheres de sopa de farinha de rosca;<\/li>\n<li>1 x\u00edcara de \u00e1gua;<\/li>\n<li>100 g de mussarela;<\/li>\n<li>Azeite e or\u00e9gano para polvilhar (a gosto);<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Preparo:<\/strong> Corte as berinjelas ao meio no sentido de comprimento e leve ao fogo com um pouco de \u00e1gua e sal e cozinhe al dente, retire a polpa com cuidado para n\u00e3o furar a casca e reserve. Em uma panela, aque\u00e7a o \u00f3leo e junte o alho, a cebola, os tomates, a polpa de berinjela reservada e tempere com sal e pimenta do reino, e v\u00e1 colocando a \u00e1gua aos poucos at\u00e9 levantar fervura, junte ent\u00e3o as azeitonas e v\u00e1 acrescentando a farinha de rosca aos poucos e mexendo rapidamente para n\u00e3o empelotar. V\u00e1 mexendo at\u00e9 desgrudar da panela (como se fosse, e um pir\u00e3o) retire do fogo junte a salsinha e recheie cada metade da berinjela cubra com fatias de mussarela (regue com um fio de azeite e polvilhe or\u00e9gano opcional). Leve ao forno at\u00e9 que a mussarela derreta.<\/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>Berinjela recheada Blog Tudo Gostoso \u2013 Rende 4 por\u00e7\u00f5es &nbsp; Ingredientes: &nbsp; 2 berinjelas grandes; 1 colher de sopa de<\/p>\n","protected":false},"author":1,"featured_media":72154,"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 - 24\/06\/17<\/title>\n<meta name=\"description\" content=\"Berinjela recheada Blog Tudo Gostoso \u2013 Rende 4 por\u00e7\u00f5es &nbsp; 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