{"id":6670,"date":"2023-02-24T06:14:23","date_gmt":"2023-02-24T09:14:23","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=6670"},"modified":"2023-02-23T20:17:06","modified_gmt":"2023-02-23T23:17:06","slug":"cardapio-do-o-tuga-apresenta-o-salmao-a-wellington","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/cardapio-do-o-tuga-apresenta-o-salmao-a-wellington\/","title":{"rendered":"Card\u00e1pio do O Tuga apresenta o salm\u00e3o a Wellington"},"content":{"rendered":"<p>A receita j\u00e1 existia na Fran\u00e7a e se chamava fil\u00e9 de boeuf en cro\u00fbte, entretanto envolver a carne bovina em massa folhada foi rebatizada para homenagear o Duque de Wellington, marechal e pol\u00edtico nascido na Irlanda, que se tornou, por duas vezes, primeiro ministro do Reino Unido. Inspirado nessa t\u00e9cnica, o retaurateur portugu\u00eas Antonio Barrigana desenvolveu um fil\u00e9 de salm\u00e3o fresco recheado de espinafre e cream cheese e empanou em massa folhada que fica crocante ao assar. Sai por R$ 69, acompanhado de salada no restaurante O Tuga, Casa Park. Reservas: 98627-1122.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A receita j\u00e1 existia na Fran\u00e7a e se chamava fil\u00e9 de boeuf en cro\u00fbte, entretanto envolver a carne bovina em massa folhada foi rebatizada para homenagear o Duque de Wellington, marechal e pol\u00edtico nascido na Irlanda, que se tornou, por duas vezes, primeiro ministro do Reino Unido. Inspirado nessa t\u00e9cnica, o retaurateur portugu\u00eas Antonio Barrigana desenvolveu um fil\u00e9 de salm\u00e3o [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":6671,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[326],"tags":[356,261,696,338,695],"class_list":["post-6670","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurantes","tag-cardapio","tag-o-tuga","tag-releitura","tag-restaurante","tag-salmao-a-wellington"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Card\u00e1pio do O Tuga apresenta o salm\u00e3o a Wellington - 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\/cardapio-do-o-tuga-apresenta-o-salmao-a-wellington\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Card\u00e1pio do O Tuga apresenta o salm\u00e3o a Wellington - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"A receita j\u00e1 existia na Fran\u00e7a e se chamava fil\u00e9 de boeuf en cro\u00fbte, entretanto envolver a carne bovina em massa folhada foi rebatizada para homenagear o Duque de Wellington, marechal e pol\u00edtico nascido na Irlanda, que se tornou, por duas vezes, primeiro ministro do Reino Unido. 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