{"id":494,"date":"2021-01-15T10:46:16","date_gmt":"2021-01-15T10:46:16","guid":{"rendered":"https:\/\/www.belmar.pt\/en\/?p=494"},"modified":"2021-01-15T10:46:16","modified_gmt":"2021-01-15T10:46:16","slug":"skinless-and-boneless-sardines-in-olive-oil-in-an-autumn-torricado","status":"publish","type":"post","link":"https:\/\/www.belmar.pt\/en\/blog\/2021\/01\/15\/skinless-and-boneless-sardines-in-olive-oil-in-an-autumn-torricado\/","title":{"rendered":"Skinless and Boneless Sardines in Olive Oil in an Autumn Torricado"},"content":{"rendered":"\n<p>Fry the slices of bread in a drizzle of olive oil, lightly and only on one side. <br \/>Cut a clove of garlic in half and rub it swiftly on the bread. <br \/>Put in a pan a drizzle of olive oil, the spinach leaves, another drizzle of olive oil, salt and black pepper. <br \/>Cover the pan and allow it to cook very quickly in its own steam. <br \/>Caramelize onions cut into very thin slices or, to make it easier and faster, open a jar of a good quality sweet and sour sauce or onion jam.<br \/>Now, it only needs to be all assembled: bread, onion, spinach, sardines, pomegranate arils, a drizzle of olive oil and some flakes of salt. <br \/>Depending on your taste, you can add raw garlic cut into very thin slices for an extra spicy flavour and texture.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fry the slices of bread in a drizzle of olive oil, lightly and only on one side. Cut a clove of garlic in half and rub it swiftly on the bread. Put in a pan a drizzle of olive oil, the spinach leaves, another drizzle of olive oil, salt and black pepper. Cover the pan [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":488,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[40],"tags":[],"_links":{"self":[{"href":"https:\/\/www.belmar.pt\/en\/wp-json\/wp\/v2\/posts\/494"}],"collection":[{"href":"https:\/\/www.belmar.pt\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.belmar.pt\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.belmar.pt\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.belmar.pt\/en\/wp-json\/wp\/v2\/comments?post=494"}],"version-history":[{"count":1,"href":"https:\/\/www.belmar.pt\/en\/wp-json\/wp\/v2\/posts\/494\/revisions"}],"predecessor-version":[{"id":495,"href":"https:\/\/www.belmar.pt\/en\/wp-json\/wp\/v2\/posts\/494\/revisions\/495"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.belmar.pt\/en\/wp-json\/wp\/v2\/media\/488"}],"wp:attachment":[{"href":"https:\/\/www.belmar.pt\/en\/wp-json\/wp\/v2\/media?parent=494"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.belmar.pt\/en\/wp-json\/wp\/v2\/categories?post=494"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.belmar.pt\/en\/wp-json\/wp\/v2\/tags?post=494"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}