{"id":1423,"date":"2017-07-07T11:21:13","date_gmt":"2017-07-07T14:21:13","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=1423"},"modified":"2017-07-06T18:26:58","modified_gmt":"2017-07-06T21:26:58","slug":"aproveite-o-frio-para-comer-pratos-que-te-esquentam","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/aproveite-o-frio-para-comer-pratos-que-te-esquentam\/","title":{"rendered":"Aproveite o frio para comer pratos que te esquentam!"},"content":{"rendered":"<p><span style=\"font-family: Utopia,sans-serif\"><span style=\"font-size: small\">O osso da canela, que os franceses chamam jarret e os italianos stinco, \u00e9 um delicioso corte de cordeiro eleito o principal protagonista do menu especial de inverno que o Abbraccio lan\u00e7ou segunda-feira. Depois de marinado num mix de ervas, como alecrim, de cenoura, cebola, alho e aipo, a pe\u00e7a \u00e9 assada durante at\u00e9 quatro horas no forno combinado. Quando pronta recebe de volta o molho acrescido de framboesa e vinho e vai para a mesa com polenta cremosa. Tudo de bom!<\/span><\/span><\/p>\n<p><span style=\"font-family: Utopia,sans-serif\"><span style=\"font-size: small\">Al\u00e9m do stinco di agnello (sai por R$ 80 e serve bem duas pessoas), o novo menu traz uma t\u00e1bua de frios e queijos (R$ 67) e tr\u00eas op\u00e7\u00f5es de sopa: de feij\u00e3o-branco e massa tubettu com flor de sal e pimenta preta; de tomate e manjeric\u00e3o com toque de lim\u00e3o siciliano e de ab\u00f3bora com s\u00e1lvia, creme de leite e ervas frescas, que merece aplauso. Saem por R$ 16, a pequena e R$ 21,50 a grande.<\/span><\/span><\/p>\n<h2><span style=\"font-family: Utopia,sans-serif\"><span style=\"font-size: small\">\u00daltimos dias<\/span><\/span><\/h2>\n<p><span style=\"font-family: Utopia,sans-serif\"><span style=\"font-size: small\">J\u00e1 vai l\u00e1 um quarto de s\u00e9culo que a gauchada e os admiradores se re\u00fanem no Parque da Cidade para curtir a Expotch\u00ea, maior feira de cultura ga\u00facha fora do Rio Grande de Sul. H\u00e1 de tudo o que o estado produz na ind\u00fastria, na enogastronomia, na m\u00fasica e no folclore. P\u00e3o e cuca, vinho, chimarr\u00e3o, cerveja e chocolate t\u00eam espa\u00e7os pr\u00f3prios, enquanto a \u00fanica churrascaria no sistema rod\u00edzio \u00e9 a do Grupo Spettus, comandada por Valmir Biberg, que se desdobra para atender 300 pessoas. Segundo ele, os cortes preferidos s\u00e3o o trio de picanha, bife ancho e paleta de cordeiro. Vai at\u00e9 domingo.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>O osso da canela, que os franceses chamam jarret e os italianos stinco, \u00e9 um delicioso corte de cordeiro eleito o principal protagonista do menu especial de inverno que o Abbraccio lan\u00e7ou segunda-feira. Depois de marinado num mix de ervas, como alecrim, de cenoura, cebola, alho e aipo, a pe\u00e7a \u00e9 assada durante at\u00e9 quatro horas no forno combinado. Quando [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":1424,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1423","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Aproveite o frio para comer pratos que te esquentam! - Liana Sabo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/aproveite-o-frio-para-comer-pratos-que-te-esquentam\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Aproveite o frio para comer pratos que te esquentam! - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"O osso da canela, que os franceses chamam jarret e os italianos stinco, \u00e9 um delicioso corte de cordeiro eleito o principal protagonista do menu especial de inverno que o Abbraccio lan\u00e7ou segunda-feira. 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