{"id":14229,"date":"2022-05-25T18:06:33","date_gmt":"2022-05-25T16:06:33","guid":{"rendered":"https:\/\/balfego.com\/?post_type=recipe&#038;p=14229"},"modified":"2024-05-15T09:16:12","modified_gmt":"2024-05-15T07:16:12","slug":"red-wine-glazed-parpatana-zucchini-with-pesto-and-roasted-squash","status":"publish","type":"recipe","link":"https:\/\/balfego.com\/en\/recipe\/red-wine-glazed-parpatana-zucchini-with-pesto-and-roasted-squash\/","title":{"rendered":"Red wine glazed collar bone, zucchini with pesto and roasted squash"},"content":{"rendered":"<p>Enrique Medina, chef of Apicius restaurant and contestant of Chef Balfeg\u00f3 2021 presents a recipe made with collar bone.<\/p>\n","protected":false},"featured_media":13716,"template":"","class_list":["post-14229","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-mediterranean","recipe_tuna_part-collar-bone","recipe_cooking_level-expert","recipe_author-enrique-medina"],"acf":[],"_links":{"self":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/recipe\/14229","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\/13716"}],"wp:attachment":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/media?parent=14229"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}