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{"id":1454,"date":"2011-08-18T14:00:56","date_gmt":"2011-08-18T12:00:56","guid":{"rendered":"http:\/\/www.dadivosa.org\/?p=1454"},"modified":"2011-08-18T14:00:56","modified_gmt":"2011-08-18T12:00:56","slug":"zuppa-di-farro-sopa-de-espelta","status":"publish","type":"post","link":"https:\/\/www.dadivosa.com.br\/blog\/receitas\/zuppa-di-farro-sopa-de-espelta\/","title":{"rendered":"Zuppa di Farro, Sopa de Espelta"},"content":{"rendered":"

\"\"<\/p>\n

Quase que se pode comer esta sopa a garfadas. Ela fica melhor no dia seguinte, vive bem na geladeira em pote fechado, vai ao congelador com muita dignidade e, t\u00e9pida ou pelando, pode ser regada com azeite, salpicada de pimenta, coroada de queijo ralado. Se bobear, vai ao forno com p\u00e3o ralado para tostar.<\/p>\n

Daquelas que a gente faz um panel\u00e3o e fica triste quando acaba, come\u00e7a a ter saudade, sabe como \u00e9?<\/p>\n

Receita de Sopa de Espelta (Zuppa di Farro)<\/strong><\/h4>\n

Ingredientes<\/strong><\/p>\n