{"id":325658,"date":"2026-06-02T16:21:49","date_gmt":"2026-06-02T14:21:49","guid":{"rendered":"https:\/\/lealisefoodies.com\/cordon-bleu-casola-per-a-4-persones\/"},"modified":"2026-07-21T17:29:14","modified_gmt":"2026-07-21T15:29:14","slug":"cordon-bleu-casola-per-a-4-persones","status":"publish","type":"post","link":"https:\/\/lealisefoodies.com\/ca\/cordon-bleu-casola-per-a-4-persones\/","title":{"rendered":"Cordon bleu casol\u00e0 per a 4 persones"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bbrgba(0,0,0,0.5)\u00bb background_image=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/IMG_1718-1.webp\u00bb background_blend=\u00bboverlay\u00bb height=\u00bb400px\u00bb custom_css_main_element=\u00bbdisplay:flex;\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_letter_spacing=\u00bb6px\u00bb header_font=\u00bbActa||||||||\u00bb header_text_color=\u00bb#FFFFFF\u00bb header_font_size=\u00bb54px\u00bb custom_padding_tablet=\u00bb\u00bb custom_padding_phone=\u00bb45px||||false|false\u00bb custom_padding_last_edited=\u00bbon|phone\u00bb header_font_size_tablet=\u00bb54px\u00bb header_font_size_phone=\u00bb46px\u00bb header_font_size_last_edited=\u00bbon|phone\u00bb text_text_shadow_style=\u00bbpreset2&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<h1 style=\"text-align: center;\">Cordon bleu casol\u00e0<br \/>per a 4 persones<\/h1>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb||0px||false|false\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb max_width=\u00bb856px\u00bb module_alignment=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bbOpen Sans||||||||\u00bb text_text_color=\u00bbgcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7&#8243; text_orientation=\u00bbcenter\u00bb global_colors_info=\u00bb{%22gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7%22:%91%22text_text_color%22%93}\u00bb]<\/p>\n<p>El cordon bleu casol\u00e0 \u00e9s encara millor quan es fa realment al gust de cadasc\u00fa. Aqu\u00ed, no mantinc els pits de pollastre sencers: els picol f\u00ednament i despr\u00e9s els trituro per obtenir una textura m\u00e9s homog\u00e8nia, m\u00e9s melosa i, sobretot, m\u00e9s f\u00e0cil de treballar. Farcits de pernil i formatge, i despr\u00e9s arrebossats i fregits, aquests cordons bleus casolans s\u00f3n ultra llaminers, ben cruixents per fora i tendres per dins.  <\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb max_width=\u00bb856px\u00bb module_alignment=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb header_2_font=\u00bbActa||||||||\u00bb header_2_font_size=\u00bb36px\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h2 style=\"text-align: center;\">Informaci\u00f3 pr\u00e0ctica<\/h2>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_2,1_2&#8243; use_custom_gutter=\u00bbon\u00bb make_equal=\u00bbon\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb max_width=\u00bb856px\u00bb module_alignment=\u00bbcenter\u00bb custom_css_main_element=\u00bbdisplay:block;\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bbgcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7&#8243; global_colors_info=\u00bb{%22gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7%22:%91%22text_text_color%22%93}\u00bb]<\/p>\n<p><strong>Racions:<\/strong> 4 persones<br \/><strong>Temps de preparaci\u00f3:<\/strong> 25 minuts<br \/><strong>Temps de rep\u00f2s:<\/strong> 1 hora al congelador<br \/><strong>Temps de cocci\u00f3:<\/strong> de 8 a 10 minuts<\/p>\n<ul><\/ul>\n<p>[\/et_pb_text][et_pb_image src=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/separation-lealise-orange-final.svg\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb width=\u00bb230px\u00bb custom_padding=\u00bb||10px||false|false\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb header_2_font=\u00bbActa||||||||\u00bb header_2_font_size=\u00bb36px\u00bb header_2_line_height=\u00bb1.2em\u00bb header_3_font=\u00bbActa||||||||\u00bb header_3_font_size=\u00bb26px\u00bb header_3_line_height=\u00bb1.2em\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h2>Ingredients<\/h2>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bbgcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7&#8243; global_colors_info=\u00bb{%22gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7%22:%91%22text_text_color%22%93}\u00bb]<\/p>\n<h3><b>Per als cols farcits<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">De 600 a 700 g de pits de pollastre<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 talls de pernil<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 talls de formatge<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Farina<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 ous<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Galeta ratllada<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sal<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pebre<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Oli de gira-sol, per a la cocci\u00f3<\/span><\/li>\n<\/ul>\n<ul><\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb background_image=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/IMG_3495-1.jpg\u00bb global_colors_info=\u00bb{}\u00bb custom_css_main_element_last_edited=\u00bbon|phone\u00bb custom_css_main_element_phone=\u00bbdisplay:block;||height:400px!important;\u00bb][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb max_width=\u00bb856px\u00bb module_alignment=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb custom_css_main_element_last_edited=\u00bbon|tablet\u00bb custom_css_main_element_tablet=\u00bbdisplay:flex;||flex-direction:column-reverse;\u00bb custom_css_main_element_phone=\u00bbdisplay:flex;||flex-direction:column-reverse;\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb custom_padding_tablet=\u00bb25px||||false|false\u00bb custom_padding_phone=\u00bb25px||||false|false\u00bb custom_padding_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb header_2_font=\u00bbActa||||||||\u00bb header_2_font_size=\u00bb36px\u00bb header_2_line_height=\u00bb1.2em\u00bb header_3_font=\u00bbActa||||||||\u00bb header_3_font_size=\u00bb26px\u00bb header_3_line_height=\u00bb1.2em\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h2>Preparaci\u00f3<\/h2>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bbgcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7&#8243; global_colors_info=\u00bb{%22gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7%22:%91%22text_text_color%22%93}\u00bb]<\/p>\n<h3><b>1. Preparar la base de pollastre<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">Comenceu picolant f\u00ednament els pits de pollastre i, despr\u00e9s, tritureu-los fins a obtenir una textura homog\u00e8nia.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Assaoneu-ho amb una mica de sal, pebre, herbes i esp\u00e8cies segons les vostres prefer\u00e8ncies.<\/span><\/p>\n<h3><b>2. Formar els cordons bleus<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">Poseu una porci\u00f3 de pollastre triturat sobre film transparent i, a continuaci\u00f3, esteneu-la en forma de cercle o d&#8217;oval, no gaire gruixuda.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Afegiu al centre un tall de pernil i un tall de formatge.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Despr\u00e9s, doblegueu els dos extrems per tancar b\u00e9 el farcit i formar un cordon bleu. Ajudeu-vos del film transparent per segellar b\u00e9 el conjunt i donar-li una forma bonica. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Repetiu l&#8217;operaci\u00f3 per als 4 cordons bleus.<\/span><\/p>\n<h3><b>3. Reservar al congelador<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">Col\u00b7loqueu els cordons bleus al congelador durant <\/span><b>1 hora<\/b><span style=\"font-weight: 400;\">. Aquest pas \u00e9s molt important: permet fixar b\u00e9 la forma i facilitar l&#8217;arrebossat.<\/span><\/p>\n<h3><b>4. Arrebossar<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">Prepareu tres plats:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">un amb farina<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">un amb els ous batuts<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">un amb la galeta ratllada<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Traieu els cordons bleus del congelador i passeu-los successivament per la farina, per l&#8217;ou i, finalment, per la galeta ratllada.<\/span><\/p>\n<h3><b>5. Cocci\u00f3<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">Escalfeu oli de gira-sol en una paella.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Fregiu els cordons bleus uns minuts per cada costat, fins que estiguin ben daurats, cruixents i cuits per dins.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Poseu-los sobre paper absorbent abans de servir.<\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb max_width=\u00bb856px\u00bb module_alignment=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb custom_css_main_element_last_edited=\u00bbon|tablet\u00bb custom_css_main_element_tablet=\u00bbdisplay:flex;||flex-direction:column-reverse;\u00bb custom_css_main_element_phone=\u00bbdisplay:flex;||flex-direction:column-reverse;\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb custom_padding_tablet=\u00bb25px||||false|false\u00bb custom_padding_phone=\u00bb25px||||false|false\u00bb custom_padding_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb header_2_font=\u00bbActa||||||||\u00bb header_2_font_size=\u00bb36px\u00bb header_2_line_height=\u00bb1.2em\u00bb header_3_font=\u00bbActa||||||||\u00bb header_3_font_size=\u00bb26px\u00bb header_3_line_height=\u00bb1.2em\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h2>Els meus trucs<br \/><\/h2>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bbgcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7&#8243; global_colors_info=\u00bb{%22gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7%22:%91%22text_text_color%22%93}\u00bb]<\/p>\n<p>El pas pel congelador permet que els cordons bleus mantinguin millor la forma durant la cocci\u00f3. \u00c9s realment el pas que marca la difer\u00e8ncia. <\/p>\n<p>Assegureu-vos de tancar b\u00e9 les vores per evitar que el formatge surti durant la cocci\u00f3.<\/p>\n<p>Per a un arrebossat encara m\u00e9s cruixent, podeu fer un doble arrebossat tornant-los a passar per l&#8217;ou i despr\u00e9s per la galeta ratllada.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb max_width=\u00bb856px\u00bb module_alignment=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb custom_css_main_element_last_edited=\u00bbon|tablet\u00bb custom_css_main_element_tablet=\u00bbdisplay:flex;||flex-direction:column-reverse;\u00bb custom_css_main_element_phone=\u00bbdisplay:flex;||flex-direction:column-reverse;\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb custom_padding_tablet=\u00bb25px||||false|false\u00bb custom_padding_phone=\u00bb25px||||false|false\u00bb custom_padding_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb header_2_font=\u00bbActa||||||||\u00bb header_2_font_size=\u00bb36px\u00bb header_2_line_height=\u00bb1.2em\u00bb header_3_font=\u00bbActa||||||||\u00bb header_3_font_size=\u00bb26px\u00bb header_3_line_height=\u00bb1.2em\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h2>Amb qu\u00e8 servir aquest plat?<\/h2>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bbgcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7&#8243; global_colors_info=\u00bb{%22gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7%22:%91%22text_text_color%22%93}\u00bb]<\/p>\n<p><span style=\"font-weight: 400;\">Aquests cols farcits combinen molt b\u00e9 amb:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">arr\u00f2s blanc<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">pur\u00e9 casol\u00e0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">algunes verdures rostides<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">una amanida verda per alleugerir el plat<\/span><\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb max_width=\u00bb856px\u00bb module_alignment=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb custom_css_main_element_last_edited=\u00bbon|tablet\u00bb custom_css_main_element_tablet=\u00bbdisplay:flex;||flex-direction:column-reverse;\u00bb custom_css_main_element_phone=\u00bbdisplay:flex;||flex-direction:column-reverse;\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb custom_padding_tablet=\u00bb25px||||false|false\u00bb custom_padding_phone=\u00bb25px||||false|false\u00bb custom_padding_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb header_2_font=\u00bbActa||||||||\u00bb header_2_font_size=\u00bb36px\u00bb header_2_line_height=\u00bb1.2em\u00bb header_3_font=\u00bbActa||||||||\u00bb header_3_font_size=\u00bb26px\u00bb header_3_line_height=\u00bb1.2em\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h2>Per qu\u00e8 ens agrada aquesta recepta ?<\/h2>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bbgcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7&#8243; global_colors_info=\u00bb{%22gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7%22:%91%22text_text_color%22%93}\u00bb]<\/p>\n<p><span style=\"font-weight: 400;\">Perqu\u00e8 \u00e9s generosa, cruixent i molt m\u00e9s llaminera que una versi\u00f3 industrial. El pollastre triturat d\u00f3na una textura melosa, mentre que el pernil i el formatge aporten tota la cremositat que s&#8217;espera d&#8217;un bon cordon bleu casol\u00e0. <\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb3px|||||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb max_width=\u00bb856px\u00bb module_alignment=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<p>Article escrit per L\u00e9a Lise L. \u00b7 08\/04\/2026<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cordon bleu casol\u00e0per a 4 personesEl cordon bleu casol\u00e0 \u00e9s encara millor quan es fa realment al gust de cadasc\u00fa. Aqu\u00ed, no mantinc els pits de pollastre sencers: els picol f\u00ednament i despr\u00e9s els trituro per obtenir una textura m\u00e9s homog\u00e8nia, m\u00e9s melosa i, sobretot, m\u00e9s f\u00e0cil de treballar. Farcits de pernil i formatge, i [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":325657,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[32],"tags":[],"class_list":["post-325658","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"_links":{"self":[{"href":"https:\/\/lealisefoodies.com\/ca\/wp-json\/wp\/v2\/posts\/325658","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lealisefoodies.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lealisefoodies.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lealisefoodies.com\/ca\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lealisefoodies.com\/ca\/wp-json\/wp\/v2\/comments?post=325658"}],"version-history":[{"count":10,"href":"https:\/\/lealisefoodies.com\/ca\/wp-json\/wp\/v2\/posts\/325658\/revisions"}],"predecessor-version":[{"id":326192,"href":"https:\/\/lealisefoodies.com\/ca\/wp-json\/wp\/v2\/posts\/325658\/revisions\/326192"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lealisefoodies.com\/ca\/wp-json\/wp\/v2\/media\/325657"}],"wp:attachment":[{"href":"https:\/\/lealisefoodies.com\/ca\/wp-json\/wp\/v2\/media?parent=325658"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lealisefoodies.com\/ca\/wp-json\/wp\/v2\/categories?post=325658"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lealisefoodies.com\/ca\/wp-json\/wp\/v2\/tags?post=325658"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}