{"id":13488,"date":"2022-04-19T12:23:41","date_gmt":"2022-04-19T10:23:41","guid":{"rendered":"https:\/\/balfego.com\/?post_type=recipe&#038;p=13488"},"modified":"2024-05-15T09:16:27","modified_gmt":"2024-05-15T07:16:27","slug":"bluefin-tuna-tartar-with-partridge-marinade-and-flame-grilled-cabbage","status":"publish","type":"recipe","link":"https:\/\/balfego.com\/en\/recipe\/bluefin-tuna-tartar-with-partridge-marinade-and-flame-grilled-cabbage\/","title":{"rendered":"Bluefin tuna tartar with partridge marinade and flame grilled cabbage"},"content":{"rendered":"<p>Enrique Medina, chef of Apicius restaurant (Valencia) and contestant of Chef Balfeg\u00f3 2021 presents a recipe with blue fin tuna that not only seeks to satisfy the palate, but to touch the soul.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"featured_media":12888,"template":"","class_list":["post-13488","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-mediterranean","recipe_tuna_part-loin","recipe_cooking_level-expert","recipe_author-enrique-medina"],"acf":[],"_links":{"self":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/recipe\/13488","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/types\/recipe"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/media\/12888"}],"wp:attachment":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/media?parent=13488"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}