{"id":4202,"date":"2021-07-29T09:54:59","date_gmt":"2021-07-29T12:54:59","guid":{"rendered":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/?p=4202"},"modified":"2021-07-30T13:12:12","modified_gmt":"2021-07-30T16:12:12","slug":"hoje-e-dia-de-nhoque-e-da-lasanha-confira-o-top-5-massas","status":"publish","type":"post","link":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/2021\/07\/29\/hoje-e-dia-de-nhoque-e-da-lasanha-confira-o-top-5-massas\/","title":{"rendered":"Hoje \u00e9 dia de nhoque e da lasanha. Confira o Top 5 massas"},"content":{"rendered":"<p>Por Samanta Sallum<\/p>\n<p>Todo dia 29 do m\u00eas \u00e9 tradi\u00e7\u00e3o comer nhoque com nota de d\u00f3lar embaixo do prato para atrair prosperidade, e hoje tamb\u00e9m \u00e9 o dia da lasanha. Ent\u00e3o, o top 5 da coluna faz uma homenagem \u00e0s massas de forma geral, para valorizar os empreendimentos brasilienses de gastronomia.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-4207\" src=\"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-content\/uploads\/sites\/59\/2021\/07\/DB9F21DC-07C3-4CD4-8124-41BA62F3B34C-300x236.jpeg\" alt=\"\" width=\"300\" height=\"236\" \/><\/p>\n<p>1. Pasta al cioccolato con gamberi alla provenzale, da Luigi Trattoria, no Brasil 21. O linguine, acompanhado de camar\u00e3o, \u00e9 feito de cacau 100% e n\u00e3o torna o prato adocicado. O molho, feito \u00e0 base de espumante, kiwi e queijo gorgonzola, \u00e9 literalmente de tomar de colherzinha at\u00e9 a \u00faltima gota de t\u00e3o gostoso e surpreendente. Assinado pelo chef Edilson Oliveira.<\/p>\n<p>&nbsp;<\/p>\n<p>2. Ravioli Caprese, do Dolce Far Niente, no Complexo Gastron\u00f4mico da chef L\u00eddia Nasser em \u00c1guas Claras e no Sudoeste. Recheado com mu\u00e7arela de b\u00fafala, ao molho pomodori, tomate-cereja e manjeric\u00e3o.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-4208\" src=\"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-content\/uploads\/sites\/59\/2021\/07\/D8B0F534-C571-455D-AD7B-F167AF9A643F-300x200.jpeg\" alt=\"\" width=\"300\" height=\"200\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>3. Nhoque artesanal de aipim com creme de batata e tiras de fil\u00e9 de mignon, do Sant\u00e9 Lago, assinado pelo chef Divino Barbosa.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-4212\" src=\"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-content\/uploads\/sites\/59\/2021\/07\/245CB0D2-E6C5-4296-9C59-A2F879E75763-300x225.jpeg\" alt=\"\" width=\"300\" height=\"225\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>4. Ravioli de brie com mel trufado e am\u00eandoas (foto), da Ravioli e Cia (302 Sudoeste e 214 Norte). Esse \u00e9 para levar semipronto e fazer um jantar especial em casa, assinado por Daiane Paes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-4213\" src=\"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-content\/uploads\/sites\/59\/2021\/07\/8A158472-4A2B-4268-B309-752A3D3FC503-300x300.jpeg\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-content\/uploads\/sites\/59\/2021\/07\/8A158472-4A2B-4268-B309-752A3D3FC503-300x300.jpeg 300w, https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-content\/uploads\/sites\/59\/2021\/07\/8A158472-4A2B-4268-B309-752A3D3FC503-150x150.jpeg 150w, https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-content\/uploads\/sites\/59\/2021\/07\/8A158472-4A2B-4268-B309-752A3D3FC503-768x768.jpeg 768w, https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-content\/uploads\/sites\/59\/2021\/07\/8A158472-4A2B-4268-B309-752A3D3FC503-1024x1024.jpeg 1024w, https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-content\/uploads\/sites\/59\/2021\/07\/8A158472-4A2B-4268-B309-752A3D3FC503-800x800.jpeg 800w, https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-content\/uploads\/sites\/59\/2021\/07\/8A158472-4A2B-4268-B309-752A3D3FC503-550x550.jpeg 550w, https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-content\/uploads\/sites\/59\/2021\/07\/8A158472-4A2B-4268-B309-752A3D3FC503-230x230.jpeg 230w, https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-content\/uploads\/sites\/59\/2021\/07\/8A158472-4A2B-4268-B309-752A3D3FC503.jpeg 1280w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>5. A tradicional lasanha bolonhesa da Cantina Massa, na 302 Sul, de Alda Bressan.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-4222\" src=\"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-content\/uploads\/sites\/59\/2021\/07\/8FC9E0E7-8DFC-4CF1-B455-1A560633F3B1-281x300.jpeg\" alt=\"\" width=\"281\" height=\"300\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Por Samanta Sallum Todo dia 29 do m\u00eas \u00e9 tradi\u00e7\u00e3o comer nhoque com nota de d\u00f3lar embaixo do prato para atrair prosperidade, e hoje tamb\u00e9m \u00e9 o dia da lasanha. Ent\u00e3o, o top 5 da coluna faz uma homenagem \u00e0s massas de forma geral, para valorizar os empreendimentos brasilienses de gastronomia. 1. Pasta al cioccolato con gamberi alla provenzale, da [&hellip;]<\/p>\n","protected":false},"author":125,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[535,536,534,537,538],"class_list":["post-4202","post","type-post","status-publish","format-standard","hentry","category-coluna-capital-s-a","tag-dica","tag-lasanha","tag-massa","tag-nhoque","tag-top5"],"_links":{"self":[{"href":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-json\/wp\/v2\/posts\/4202","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-json\/wp\/v2\/users\/125"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-json\/wp\/v2\/comments?post=4202"}],"version-history":[{"count":8,"href":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-json\/wp\/v2\/posts\/4202\/revisions"}],"predecessor-version":[{"id":4223,"href":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-json\/wp\/v2\/posts\/4202\/revisions\/4223"}],"wp:attachment":[{"href":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-json\/wp\/v2\/media?parent=4202"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-json\/wp\/v2\/categories?post=4202"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-json\/wp\/v2\/tags?post=4202"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}