{"id":2496,"date":"2013-10-15T23:44:23","date_gmt":"2013-10-16T04:44:23","guid":{"rendered":"https:\/\/www.deporvida.net\/es\/?p=2496"},"modified":"2013-10-15T23:44:23","modified_gmt":"2013-10-16T04:44:23","slug":"torta-verde","status":"publish","type":"post","link":"https:\/\/www.deporvida.net\/es\/2496\/torta-verde","title":{"rendered":"Torta Verde"},"content":{"rendered":"<h2 style=\"text-align: center;\"><span style=\"font-size: 18px; line-height: 19px;\">Ingredientes para la Masa<\/span><\/h2>\n<p>&nbsp;<\/p>\n<ul>\n<li>11\/4 taza de harina cernida<\/li>\n<li>1\/2 cdta de sal<\/li>\n<li>11\/2 Cdas. de aceite de olivo virgen<\/li>\n<li>1\/2 taza de agua fria<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2 style=\"text-align: center;\">Para el relleno<\/h2>\n<p>&nbsp;<\/p>\n<ul>\n<li>8 a 10 largas hojas de acelga sin troncos , y finalmente picada<\/li>\n<li>1 cebolla amarilla mediana pelada y finalmente picada<\/li>\n<li>1 papa blanca mediana cosida pelada y cortada en pequenos cubitos<\/li>\n<li>2 Cdas de perejil fresco finalmente picado<\/li>\n<li>11\/4 taza de queso griego de feta o un queso salado<\/li>\n<li>2 huevos batidos<\/li>\n<li>4 Cdas. de aceite de olivo virgen<\/li>\n<li>Pimienta molida fresca y Sal algusto<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h2 style=\"text-align: center;\">Hacer Masa\u00a0Paso a Paso<\/h2>\n<p>&nbsp;<\/p>\n<ol>\n<li>Mesxclar junto la harina y la sal, en un bol grande, hechar aceite de olivo a la harina mesclar con un tenedor, luego\u00a0hechar el agua a la masa cucharada por cucharada hasta que se termine la 1\/2 taza hasta y amasar la masa con la mano hasta que este elastica y suave\u00a0cerca de 15 min.<\/li>\n<li>En una superficie con harina.Luego formar la masa en una bola, cubrirla y dejar descansar con un pano humedo por 2 horas.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h2 style=\"text-align: center;\">Hacer el Relleno<\/h2>\n<p>&nbsp;<\/p>\n<ol>\n<li>Poner la acelga en un colador por 20 min. con 11\/2 cucharada de sal y luego dejarla a descansar<\/li>\n<li>en otro bol de vidrio mezclar las papas, cebolla,perjil y el queso feta y sazonar con sal y pimienta<\/li>\n<li>escurrir todo el jugo de la acelga con una cuchara de madera en el colador<\/li>\n<li>agregar la acelga a la mistura de la papa y agregar los huevos y 21\/2 cuchara de aceite de olivo<\/li>\n<li>Precalentar el Horno a 375F<\/li>\n<li>hagarar una pizzera redonda de 14&#8243; engrasarla con aceite y harina ligeramente<\/li>\n<li>dividir la masa en 2 bolas usando 2\/3 partes para la parte de abajo y 1\/3 para la parte de arriba de la torta<\/li>\n<li>estirar la masa con el palo de madera en superficie harinada y estirarla 15&#8243; y usar pizzera como temple y cortarla en 14&#8243; redonda<\/li>\n<li>meta la masa en la pizzera y extenda el relleno y dejar un borde de 1&#8243;, luego hamazar la otra bola y estirarla 13\u00bb redonda para la corteza superior<\/li>\n<li>mojar los bordes y luego sellarlas con un tenedor, luego agugeriarlas con el tenedor para que pueda salir el vapor durante la cocsion<\/li>\n<li>con los dedos hacer endentar a la masa en la superficie hechar 11\/2 cucharada del aceite de olivo<\/li>\n<li>Hornear por lo menos 35 min hasta que este, este dorado YUMMY<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<div id='gallery-1' class='gallery galleryid-2496 gallery-columns-2 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"200\" height=\"200\" src=\"https:\/\/www.deporvida.net\/es\/wp-content\/uploads\/2013\/10\/torta-verde3-200x200.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" srcset=\"https:\/\/www.deporvida.net\/es\/wp-content\/uploads\/2013\/10\/torta-verde3-200x200.jpg 200w, https:\/\/www.deporvida.net\/es\/wp-content\/uploads\/2013\/10\/torta-verde3-50x50.jpg 50w, https:\/\/www.deporvida.net\/es\/wp-content\/uploads\/2013\/10\/torta-verde3-125x125.jpg 125w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"200\" height=\"200\" src=\"https:\/\/www.deporvida.net\/es\/wp-content\/uploads\/2013\/10\/torta-verde2-200x200.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" srcset=\"https:\/\/www.deporvida.net\/es\/wp-content\/uploads\/2013\/10\/torta-verde2-200x200.jpg 200w, https:\/\/www.deporvida.net\/es\/wp-content\/uploads\/2013\/10\/torta-verde2-50x50.jpg 50w, https:\/\/www.deporvida.net\/es\/wp-content\/uploads\/2013\/10\/torta-verde2-125x125.jpg 125w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n<hr style=\"height: 2px; width: 100%; border-width: 1px; border-style: solid; border-color: #CCCCCC; color: #ffffff;\" noshade=\"noshade\" size=\"2\" width=\"100%\" \/>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h2 style=\"text-align: center;\">Torta Verde<\/h2>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h2 style=\"text-align: center;\">Ingredients for Dough<\/h2>\n<p>&nbsp;<\/p>\n<ul>\n<li>11\/4 cups flour,sifted<\/li>\n<li>1\/2 tsp. salt<\/li>\n<li>11\/2 tbsp. extra virgin olive<\/li>\n<li>1\/2 cup of cold water<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2 style=\"text-align: center;\">Ingredients for Filling<\/h2>\n<p>&nbsp;<\/p>\n<ul>\n<li>8-10 large leaves swiss chard or kale<\/li>\n<li>stems removed,leaves finely chopped. If you use kale blanched leaves fork tender<\/li>\n<li>Salt<\/li>\n<li>1 medium russet potato,boiled, peeled,and diced<\/li>\n<li>1 medium yellow onion, peeled and finely chopped<\/li>\n<li>2 tbsp. minced fresh italian parsley<\/li>\n<li>11\/4 cups crumbled mild feta cheese<\/li>\n<li>2 eggs, lightly beaten<\/li>\n<li>4 tbsp. extra virgin olive oil<\/li>\n<li>Freshly ground pepper<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h2 style=\"text-align: center;\">Step by Step \u00a0for doug<\/h2>\n<ol>\n<li>Mix together flour and salt in a large bowl. Drizzle oil into flour, mixing with a fork, then sprinkle in up to 1\/2 of water.<\/li>\n<li>1Tbsp at a time, mixing until dough just hold together. Knead dough until smooth and elastic about 15 min.<\/li>\n<li>shape dough into a ball,cover with a damp cloth, and refrigerate for 2 hours.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h2 style=\"text-align: center;\">For filling<\/h2>\n<ol>\n<li>Put chard in a colander, sprinkle with 11\/2 tbsp of salt,toss to mix, and set aside to drain for 20 min.<\/li>\n<li>mix together potatoes,onions,parsley, and feta cheese in a bowl and season to taste with salt and pepper<\/li>\n<li>press the chard against colander with a wooden soon to squeeze out juices.<\/li>\n<li>add chard to potato mixture, add 2 eggs and 21\/2 tbsp of oil and set aside<\/li>\n<li>preheat oven to 375 grades. Lightly oil and flour a 14&#8242;\u00bbround pizza pan. Divided dough in 2 balls.<\/li>\n<li>2\/3 of dough for bottom crust and 1\/3 for the top. Roll dough for the bottom crust in floured surface to about 15&#8243; in diameter<\/li>\n<li>then use pizza pan as temple to to cut dough to 14&#8243;round. Place bottom crust in pan. evenly spread with filling. leaving1&#8243; of crust<\/li>\n<li>exposed around edge. Roll top dough for top crust to 13&#8243; and place a top filling. allowing it to drape over edge of filling<\/li>\n<li>wet edge of bottom crust, fold in and crimp to seal, using a fork pierce surface of torta several times to allow steam to escape during cooking<\/li>\n<li>drizzle with remaining 11\/2 oil. Bake until golden about 35 min. YUMMY<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Instrucciones detalladas para preparar la masa y el relleno de la torta verde de acelgas.<\/p>\n","protected":false},"author":9,"featured_media":2497,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[8],"tags":[141],"class_list":["post-2496","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutricion","tag-recetas"],"_links":{"self":[{"href":"https:\/\/www.deporvida.net\/es\/wp-json\/wp\/v2\/posts\/2496","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deporvida.net\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deporvida.net\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deporvida.net\/es\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deporvida.net\/es\/wp-json\/wp\/v2\/comments?post=2496"}],"version-history":[{"count":0,"href":"https:\/\/www.deporvida.net\/es\/wp-json\/wp\/v2\/posts\/2496\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.deporvida.net\/es\/wp-json\/wp\/v2\/media\/2497"}],"wp:attachment":[{"href":"https:\/\/www.deporvida.net\/es\/wp-json\/wp\/v2\/media?parent=2496"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deporvida.net\/es\/wp-json\/wp\/v2\/categories?post=2496"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deporvida.net\/es\/wp-json\/wp\/v2\/tags?post=2496"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}