{"id":14319,"date":"2024-05-14T13:17:25","date_gmt":"2024-05-14T11:17:25","guid":{"rendered":"https:\/\/balfego.com\/?post_type=recipe&#038;p=14319"},"modified":"2024-05-15T09:14:35","modified_gmt":"2024-05-15T07:14:35","slug":"bluefin-tuna-heart-ravioli-with-anticucho-and-fabada-curry","status":"publish","type":"recipe","link":"https:\/\/balfego.com\/en\/recipe\/bluefin-tuna-heart-ravioli-with-anticucho-and-fabada-curry\/","title":{"rendered":"Bluefin tuna heart ravioli with anticucho and fabada curry"},"content":{"rendered":"<p>Lara Rodriguez, chef of Kraken ArtFood Restaurant and contestant of Chef Balfeg\u00f3 2021 presents a very peculiar dish made with a little known part of the bluefin tuna, the heart.<\/p>\n","protected":false},"featured_media":13920,"template":"","class_list":["post-14319","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-mediterranean","recipe_tuna_part-heart","recipe_cooking_level-expert","recipe_author-lara-rodriguez"],"acf":[],"_links":{"self":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/recipe\/14319","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\/13920"}],"wp:attachment":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/media?parent=14319"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}