{"id":3226,"date":"2019-05-28T10:00:42","date_gmt":"2019-05-28T13:00:42","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=3226"},"modified":"2019-05-27T18:53:14","modified_gmt":"2019-05-27T21:53:14","slug":"chef-francisco-ansiliero-harmoniza-jacare-com-vinho-argentino","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/chef-francisco-ansiliero-harmoniza-jacare-com-vinho-argentino\/","title":{"rendered":"Chef Francisco Ansiliero harmoniza jacar\u00e9 com vinho argentino"},"content":{"rendered":"

Est\u00e1 bombando o prato de jacar\u00e9 grelhado com molho de cagaita acompanhado de nhoque de mangarito que o chef Francisco Ansiliero lan\u00e7ou no card\u00e1pio de seu restaurante na Asbac. Tanto tem sido a procura que o mestre da culin\u00e1ria do cerrado incluiu no menu que servir\u00e1 quinta-feira, dia 23, como segunda etapa da degusta\u00e7\u00e3o com vinhos da Bodega Salentein, localizada no cora\u00e7\u00e3o do Vale do Uco , e de Bodegas Pyros, no Vale do Pedernal, extremo norte da Argentina.<\/p>\n

O jantar no Dom Francisco\u00a0 come\u00e7a com uma salada de lagosta, polvo e feij\u00e3o manteiguinha de Santar\u00e9m acompanhado com Numinha Chardonnay. O jacar\u00e9 vem no segundo prato com Salentein Reserve Blend, enquanto um fil\u00e9 de cordeiro com molho roti acompanhado de batatas ao forno ser\u00e1 o terceiro prato harmonizado com Numinha Malbec.<\/p>\n

O banquete neste ponto estar\u00e1 apenas na metade, porque ainda vir\u00e1 bacalhau na brasa com arroz de br\u00f3colis com Pyros Syrah e por fim, picanha com farofa de ovos, na ta\u00e7a o Primus Malbec.<\/p>\n

Tudo por R$ 230, a partir das 20h. Reservas pelos telefones: 3226-2005 ou 99272-8629.<\/p>\n

 <\/p>\n

\"\"<\/a>
Marcelo Ferreira\/CB\/D.A Press. Chef Francisco Ansiliero prepara jantar harmonizado nesta quinta<\/figcaption><\/figure>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Est\u00e1 bombando o prato de jacar\u00e9 grelhado com molho de cagaita acompanhado de nhoque de mangarito que o chef Francisco Ansiliero lan\u00e7ou no card\u00e1pio de seu restaurante na Asbac. Tanto tem sido a procura que o mestre da culin\u00e1ria do cerrado incluiu no menu que servir\u00e1 quinta-feira, dia 23, como segunda etapa da degusta\u00e7\u00e3o com vinhos da Bodega Salentein, localizada […]<\/p>\n","protected":false},"author":54,"featured_media":3228,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3226","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria"],"yoast_head":"\nChef Francisco Ansiliero harmoniza jacar\u00e9 com vinho argentino - 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\/chef-francisco-ansiliero-harmoniza-jacare-com-vinho-argentino\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Francisco Ansiliero harmoniza jacar\u00e9 com vinho argentino - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"Est\u00e1 bombando o prato de jacar\u00e9 grelhado com molho de cagaita acompanhado de nhoque de mangarito que o chef Francisco Ansiliero lan\u00e7ou no card\u00e1pio de seu restaurante na Asbac. 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