{"id":5131,"date":"2014-08-27T10:50:10","date_gmt":"2014-08-27T08:50:10","guid":{"rendered":"http:\/\/www.albacio.it\/?p=5131"},"modified":"2014-08-27T11:12:42","modified_gmt":"2014-08-27T09:12:42","slug":"nella-sua-semplicita-perfetto","status":"publish","type":"post","link":"https:\/\/www.albacio.it\/en\/nella-sua-semplicita-perfetto\/","title":{"rendered":"Beef tenderloin with Balsamic Vinegar. In its simplicity, perfect!"},"content":{"rendered":"<p>Servings: 4<\/p>\n<p>Ingredients: <\/p>\n<p>400 grams of beef tenderloin,<br \/>\n40 grams of flour,<br \/>\nfour tablespoons of traditional balsamic vinegar, perfect the  Bonini 12 years<br \/>\na tablespoon of olive oil,<br \/>\nmeat broth,<br \/>\nsalt <\/p>\n<p>preparation: <\/p>\n<p>Cut the fillet into four slices, flatten slightly with a meat pounder, dip in flour, then shake to remove excess.<br \/>\nOn a plate greased with oil put the fillets, then season with salt.<br \/>\nCook over high heat on both sides, sprinkling with a few drops of balsamic vinegar.<br \/>\nIn the meantime, in part, prepare a fairly liquid sauce with remaining vinegar, a bit of beef broth and flour.<br \/>\nOnce cooked fillets, cover with the sauce and bring to the table very hot.<\/p>\n<p>Recipe from Italian Cuisine Academy<\/p>","protected":false},"excerpt":{"rendered":"<p>Servings: 4 Ingredients: 400 grams of beef tenderloin, 40 grams of flour, four tablespoons of traditional balsamic vinegar, perfect the Bonini 12 years a tablespoon of olive oil, meat broth, salt preparation: Cut the fillet into four slices, flatten slightly with a meat pounder, dip in flour, then shake to remove excess. On a plate greased with oil put the fillets, then season with salt. Cook over high heat on both sides, sprinkling with a few drops of balsamic vinegar. In the meantime, in part, prepare a fairly liquid sauce with remaining vinegar, a bit of beef broth and flour. Once cooked fillets, cover with the sauce and bring to the table very hot. Recipe from Italian Cuisine Academy<\/p>\n","protected":false},"author":7,"featured_media":5132,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[796],"tags":[799,817],"class_list":["post-5131","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-2","tag-main-course","tag-secondi-di-carne"],"_links":{"self":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/5131","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/comments?post=5131"}],"version-history":[{"count":0,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/5131\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media\/5132"}],"wp:attachment":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media?parent=5131"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/categories?post=5131"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/tags?post=5131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}