{"id":39999,"date":"2020-01-05T17:11:15","date_gmt":"2020-01-05T17:11:15","guid":{"rendered":"https:\/\/goprovence.ru\/sauce-anchoage\/"},"modified":"2020-01-05T17:11:15","modified_gmt":"2020-01-05T17:11:15","slug":"sauce-anchoage","status":"publish","type":"post","link":"https:\/\/goprovence.ru\/en\/sauce-anchoage\/","title":{"rendered":"Sauce Anchoage"},"content":{"rendered":"<p>Ancho\u00efade can be served both cold and hot, with assorted fresh vegetables will make a great healthy and light snack. Or use anchoage as a dressing for potato salads. In the South of France anchoage has a proven\u00e7al name Poprad (pebrade).<\/p>\n<p>                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/9f3532b8fd27ef935f6ec173c6ee527f.jpg\" \/><\/p>\n<p> INGREDIENTS <\/p>\n<ul>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">salted anchovy fillets \u2013 12 pieces<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">garlic \u2013 8 large cloves<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">olive oil &#8220;extra virgin&#8221; \u2013 250 ml<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">freshly ground black pepper \u2013 to taste<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">white wine vinegar \u2013 to taste<\/li>\n<\/ul>\n<h2 class=\"recipe__ingredient-title\">STEP-BY-STEP RECIPE<\/h2>\n<p>Step 1<\/p>\n<p> Lightly lubricate the form of oil and add the unpeeled garlic and bake in a preheated 160 \u00b0C oven for 20-30 minutes. Cool, peel, mash into a puree. <\/p>\n<p>Step 2<\/p>\n<p> Rinse the anchovies in cold water, dry. Put in a saucepan, add 3-4 tbsp of olive oil and a few grinds of pepper, cook over low heat until the anchovies will not turn into a puree. <\/p>\n<p>Step 3<\/p>\n<p> Add the anchovies, garlic puree, the remaining butter and a drop of wine vinegar, whisk it all together.<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Ancho\u00efade can be served both cold and hot, with assorted fresh vegetables will make a great healthy and light snack. Or use anchoage as a dressing for potato salads. In [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":1,"featured_media":40000,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[151],"tags":[],"class_list":["post-39999","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-information"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goprovence.ru\/en\/wp-json\/wp\/v2\/posts\/39999","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goprovence.ru\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goprovence.ru\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/en\/wp-json\/wp\/v2\/comments?post=39999"}],"version-history":[{"count":0,"href":"https:\/\/goprovence.ru\/en\/wp-json\/wp\/v2\/posts\/39999\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/en\/wp-json\/wp\/v2\/media\/40000"}],"wp:attachment":[{"href":"https:\/\/goprovence.ru\/en\/wp-json\/wp\/v2\/media?parent=39999"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goprovence.ru\/en\/wp-json\/wp\/v2\/categories?post=39999"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goprovence.ru\/en\/wp-json\/wp\/v2\/tags?post=39999"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}