{"id":25782,"date":"2024-04-11T09:27:02","date_gmt":"2024-04-11T07:27:02","guid":{"rendered":"https:\/\/edublog.educastur.es\/ixuxu\/?p=25782"},"modified":"2024-04-11T13:37:12","modified_gmt":"2024-04-11T11:37:12","slug":"dia-mundial-de-la-fondue-de-quesu","status":"publish","type":"post","link":"https:\/\/edublog.educastur.es\/ixuxu\/2024\/04\/dia-mundial-de-la-fondue-de-quesu\/","title":{"rendered":"D\u00eda Mundial de la Fondue de Quesu"},"content":{"rendered":"<p>Cada 11 d&#8217;abril celebra&#8217;l D\u00eda Mundial de la Fondue de Quesu, el platu nacional suizu m\u00e1s popular dende la d\u00e9cada de los a\u00f1os 50. Y tu, \u00bfcon qu\u00e9 otru Alimentu del Para\u00edsu combinar\u00edes una sabrosa fondue de quesos asturianos? Fonte:<a href=\"https:\/\/www.rtve.es\/television\/20240411\/dia-mundial-fondue-queso-asi-se-prepara-autentica-paso-a-paso\/16055156.shtml\"> RTVE<\/a><\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/media.vozpopuli.com\/2022\/04\/fondue.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full\" src=\"https:\/\/media.vozpopuli.com\/2022\/04\/fondue.jpg\" width=\"1200\" height=\"675\" \/><\/a><\/p>\n<p><!--more--><\/p>\n<p>Pero non tol quesu que se funde ye aptu para esta delicatessen. La receta cl\u00e1sica ll\u00e1mase moiti\u00e9-moiti\u00e9, esto ye, met\u00e1 y met\u00e1, y contien dos variedaes de quesu. \u00bfCu\u00e1los?<\/p>\n<p>La fondue naci\u00f3 nel coraz\u00f3n de los Alpes de los pastores que quer\u00eden llevase daqu\u00e9 caliente al est\u00f3magu y solo ten\u00eden a mano quesu duro y pan. La primer publicaci\u00f3n de la receta data del 1825 y ye obra del cocineru franc\u00e9s Brillat-Savarin.<\/p>\n<p>El quesu m\u00e1s famoso para preparar la fondue ye&#8217;l Gruyere, ellabor\u00e1u na rex\u00f3n prealpina col mesmu nome. Ellaborase con lleche crudo de vaca lo que-y da un sabor muncho m\u00e1s intenso y facelo m\u00e1s nutritivu y\u00e1 que caltien meyor les propiedaes nutricionales de la lleche.<\/p>\n<p>Sicas\u00ed, el Gruyere nun ye l&#8217;\u00fanicu quesu aparente para preparar esti platu suizu, tami\u00e9n lo ye&#8217;l Vacherin Fribourgeois. Este ta ellabor\u00e1u na rex\u00f3n de Friburgo y apurre cremosid\u00e1 ya intensid\u00e1 de sabor al amiestu.<\/p>\n<p><a href=\"https:\/\/t1.uc.ltmcdn.com\/es\/posts\/6\/1\/2\/como_hacer_fondue_de_queso_42216_orig.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full\" src=\"https:\/\/t1.uc.ltmcdn.com\/es\/posts\/6\/1\/2\/como_hacer_fondue_de_queso_42216_orig.jpg\" width=\"1698\" height=\"1131\" \/><\/a><\/p>\n<p>\u00bfCon qu\u00e9 acompa\u00f1ar la fondue?. La fondue cl\u00e1sica comese con pan, meyor si ye turr\u00e1u o del d\u00eda anterior porque&#8217;l quesu x\u00fantase meyor a \u00e9l. Tami\u00e9n puede acompa\u00f1ase con encurtidos como pepinillos o cebollitas, am\u00e1s de pataques ench\u00edes, verdura escaldiada, fruta o carne seco de xata.<\/p>\n<p>\u00bf\u00d3nde preparar la fondue? Esti platu preparase nel caquel\u00f3n, una especie de cazuela de fierro fund\u00edu, folla coc\u00edo o porzolana. Nes sos grueses par\u00e9s atr\u00f3pase&#8217;l calor y caltien el quesu cola temperatura y testura ideal. Si queremos realzar el sabor de la fondue podemos cortar un diente d&#8217;ayu en dos y estregalo pel interior del caquel\u00f3n.<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/encrypted-tbn0.gstatic.com\/images?q=tbn:ANd9GcS_sDVaXoslp2zUczZeEwZKlDOFdr5qbYoOsTNhl6DNtA&amp;s\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full\" src=\"https:\/\/encrypted-tbn0.gstatic.com\/images?q=tbn:ANd9GcS_sDVaXoslp2zUczZeEwZKlDOFdr5qbYoOsTNhl6DNtA&amp;s\" width=\"289\" height=\"175\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cada 11 d&#8217;abril celebra&#8217;l D\u00eda Mundial de la Fondue de Quesu, el platu nacional suizu m\u00e1s popular dende la d\u00e9cada de los a\u00f1os 50. Y tu, \u00bfcon qu\u00e9 otru Alimentu del Para\u00edsu combinar\u00edes una sabrosa fondue de quesos asturianos? Fonte: RTVE<\/p>\n","protected":false},"author":117,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-25782","post","type-post","status-publish","format-standard","hentry","category-dia-de"],"_links":{"self":[{"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/posts\/25782","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/users\/117"}],"replies":[{"embeddable":true,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/comments?post=25782"}],"version-history":[{"count":5,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/posts\/25782\/revisions"}],"predecessor-version":[{"id":25787,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/posts\/25782\/revisions\/25787"}],"wp:attachment":[{"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/media?parent=25782"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/categories?post=25782"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/tags?post=25782"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}