{"id":1446832,"date":"2024-11-18T16:24:39","date_gmt":"2024-11-18T16:24:39","guid":{"rendered":"https:\/\/teknomers.com\/es\/marco-santoni-boury-es-el-chef-de-pescado-del-ano-sepia-a-la-italiana\/"},"modified":"2024-11-18T16:24:53","modified_gmt":"2024-11-18T16:24:53","slug":"marco-santoni-boury-es-el-chef-de-pescado-del-ano-sepia-a-la-italiana","status":"publish","type":"post","link":"https:\/\/teknomers.com\/es\/marco-santoni-boury-es-el-chef-de-pescado-del-ano-sepia-a-la-italiana\/","title":{"rendered":"Marco Santoni (Boury) es el Chef de Pescado del A\u00f1o: &quot;Sepia a la italiana&quot;"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p>Marco Santoni intent\u00f3 convencer al jurado a su manera italiana.<\/p>\n<p>        &#8220;Hice un plato de risotto con sepia. Lo reboc\u00e9 en espinacas. Y como guarnici\u00f3n una pasta carbonara con sepia, tocino, sal, huevos y queso parmesano. Y luego una salsa pesto con alcaparras&#8221;.<\/p>\n<p>Pieter Puype, del Bistro Barisdam de Werken, tambi\u00e9n lleg\u00f3 a la final. Entre otras cosas, elaboraba callos blancos con sepia. &#8220;La bolsa de tinta que hay dentro no debe reventar, de lo contrario ser\u00e1 dif\u00edcil. Pero ya lo hemos hecho varias veces. Tambi\u00e9n trabajamos mucho con ella en el restaurante, as\u00ed que lo he dominado&#8221;.<\/p>\n<\/p><\/div>\n<p><br \/>\n<br \/><a href=\"https:\/\/focus-wtv.be\/nieuws\/marco-santoni-boury-is-viskok-van-het-jaar\" rel=\"nofollow noopener\" target=\"_blank\">ttn-es-40<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Marco Santoni intent\u00f3 convencer al jurado a su manera italiana. &#8220;Hice un plato de risotto con sepia. Lo<\/p>\n","protected":false},"author":1,"featured_media":1446833,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[2283,69580,1480,38,208194,108159,140,44561,263664,166103],"class_list":["post-1446832","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-ano","tag-boury","tag-chef","tag-del","tag-enfoque-y-wtv","tag-italianaquot","tag-marco","tag-pescado","tag-quotsepia","tag-santoni"],"_links":{"self":[{"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/posts\/1446832","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/comments?post=1446832"}],"version-history":[{"count":0,"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/posts\/1446832\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/media\/1446833"}],"wp:attachment":[{"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/media?parent=1446832"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/categories?post=1446832"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/tags?post=1446832"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}