{"id":10172,"date":"2023-03-20T09:22:13","date_gmt":"2023-03-20T12:22:13","guid":{"rendered":"https:\/\/www.pqn.com.br\/portal\/?p=10172"},"modified":"2023-03-20T09:22:13","modified_gmt":"2023-03-20T12:22:13","slug":"bom-para-a-semana-santa","status":"publish","type":"post","link":"https:\/\/pqn.com.br\/portal\/bom-para-a-semana-santa\/","title":{"rendered":"Bom para a Semana Santa"},"content":{"rendered":"<p>Pouco presente nos lares brasileiros, mas onipresente nos restaurantes japoneses, o atum \u00e9 um peixe muito f\u00e1cil de preparar. O chef Adair Jos\u00e9 da Silva, do restaurante Kanpai, em BH, divide uma receita que n\u00e3o d\u00e1 trabalho e impressiona os convidados! Um prato saud\u00e1vel, delicioso e uma \u00f3tima pedida para a Semana Santa!<\/p>\n<figure id=\"attachment_10173\" aria-describedby=\"caption-attachment-10173\" style=\"width: 600px\" class=\"wp-caption alignleft\"><img  title=\"\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-10173\" src=\"https:\/\/www.pqn.com.br\/portal\/wp-content\/uploads\/2023\/03\/Atum.jpg\"  alt=\"Atum Bom para a Semana Santa\"  width=\"600\" height=\"400\" srcset=\"https:\/\/pqn.com.br\/portal\/wp-content\/uploads\/2023\/03\/Atum.jpg 600w, https:\/\/pqn.com.br\/portal\/wp-content\/uploads\/2023\/03\/Atum-300x200.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-10173\" class=\"wp-caption-text\">Victor Schwaner<\/figcaption><\/figure>\n<p><strong>Molho:<\/strong><br \/>\n1\/2 litro de shoyu<br \/>\n2 a 3 dentes de alho triturado.<br \/>\n200 gramas de gengibre ralado.<br \/>\n100 ml de azeite.<br \/>\n1\/4 de cebola roxa cortada<br \/>\nBata tudo no liquidificador e reserve em uma molheira<\/p>\n<p><strong>Modo de preparo:<\/strong><br \/>\n&#8211; Sele no ma\u00e7arico (ou em uma frigideira) 120 gramas de atum depois corte eles em tiras de sashimi<br \/>\n&#8211; Disponha as fatias do sashimi em uma vasilha um pouco mais funda para que voc\u00ea possa despejar o molho<br \/>\n&#8211; Despeje o molho a gosto (o suficiente para regar todas as pe\u00e7as) e finalize com o tempero furikaki a gosto<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pouco presente nos lares brasileiros, mas onipresente nos restaurantes japoneses, o atum \u00e9 um peixe muito f\u00e1cil de preparar. O chef Adair Jos\u00e9 da Silva, do restaurante Kanpai, em BH, divide uma receita que n\u00e3o d\u00e1 trabalho e impressiona os convidados! Um prato saud\u00e1vel, delicioso e uma \u00f3tima pedida para a Semana Santa! Molho: 1\/2 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":10173,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[97],"tags":[12129,48,12128,238,12130],"class_list":["post-10172","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","tag-atum","tag-capa","tag-chef-adair-jose-da-silva","tag-kanpai","tag-semana-santa"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bom para a Semana Santa - Portal Antigo PQN<\/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:\/\/pqn.com.br\/portal\/bom-para-a-semana-santa\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bom para a Semana Santa - Portal Antigo PQN\" \/>\n<meta property=\"og:description\" content=\"Pouco presente nos lares brasileiros, mas onipresente nos restaurantes japoneses, o atum \u00e9 um peixe muito f\u00e1cil de preparar. O chef Adair Jos\u00e9 da Silva, do restaurante Kanpai, em BH, divide uma receita que n\u00e3o d\u00e1 trabalho e impressiona os convidados! Um prato saud\u00e1vel, delicioso e uma \u00f3tima pedida para a Semana Santa! 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