{"id":632,"date":"2020-02-11T21:56:29","date_gmt":"2020-02-11T12:56:29","guid":{"rendered":"http:\/\/jlec-pr.jp\/?page_id=632"},"modified":"2020-02-19T16:02:54","modified_gmt":"2020-02-19T07:02:54","slug":"beef-italian","status":"publish","type":"page","link":"https:\/\/jlec-pr.jp\/th\/beef\/beef-italian\/","title":{"rendered":"\u0e44\u0e2d\u0e40\u0e14\u0e35\u0e22\u0e2a\u0e39\u0e15\u0e23\u0e2d\u0e32\u0e2b\u0e32\u0e23\u0e2d\u0e34\u0e15\u0e32\u0e40\u0e25\u0e35\u0e22\u0e19\u0e17\u0e35\u0e48\u0e43\u0e0a\u0e49\u0e40\u0e19\u0e37\u0e49\u0e2d\u0e27\u0e32\u0e01\u0e34\u0e27"},"content":{"rendered":"

\u0e44\u0e2d\u0e40\u0e14\u0e35\u0e22\u0e2a\u0e39\u0e15\u0e23\u0e2d\u0e32\u0e2b\u0e32\u0e23\u0e2d\u0e34\u0e15\u0e32\u0e40\u0e25\u0e35\u0e22\u0e19\u0e17\u0e35\u0e48\u0e43\u0e0a\u0e49\u0e40\u0e19\u0e37\u0e49\u0e2d\u0e27\u0e32\u0e01\u0e34\u0e27
(\u0e40\u0e09\u0e1e\u0e32\u0e30\u0e20\u0e32\u0e29\u0e32\u0e2d\u0e31\u0e07\u0e01\u0e24\u0e29\u0e40\u0e17\u0e48\u0e32\u0e19\u0e31\u0e49\u0e19)<\/small><\/h2>\n
\n
\n

\"Mini<\/p>\n

Mini cutlet burgers inside small bocconcini<\/strong><\/p>\n

Recipe<\/a><\/p>\n<\/div>\n

\n

\"Piadina<\/p>\n

Piadina with Sicilian fennel and mandarin salad, cut of Japanese Wagyu meat, pomegranate sauce and hazelnuts<\/strong><\/p>\n

Recipe<\/a><\/p>\n<\/div>\n

\n

\"Wagyu<\/p>\n

Wagyu tacos with avocado and Tropea onions<\/strong><\/p>\n

Recipe<\/a><\/p>\n<\/div>\n<\/div>\n

\n
\n

\"Mini<\/p>\n

Mini autumn tortillas with Wagyu meat<\/strong><\/p>\n

Recipe<\/a><\/p>\n<\/div>\n

\n

\"Smoke:<\/p>\n

Smoke: Smoked wagyu, peas,anchovy caviar<\/strong><\/p>\n

Recipe<\/a><\/p>\n<\/div>\n

\n

\"Wagyu<\/p>\n

Wagyu so much<\/strong><\/p>\n

Recipe<\/a><\/p>\n<\/div>\n<\/div>\n

\n
\n

\"Wagyu<\/p>\n

Wagyu bites from around Italy<\/strong><\/p>\n

Recipe<\/a><\/p>\n<\/div>\n

\n

\"Wagyu<\/p>\n

Wagyu steaks in a cold marinade<\/strong><\/p>\n

Recipe<\/a><\/p>\n<\/div>\n

\n

\"Wagyu<\/p>\n

Wagyu cubes fried in grape oil, asparagus salad, lemon flavoured scampi, burrata and balsamic vinegar reduction<\/strong><\/p>\n

Recipe<\/a><\/p>\n<\/div>\n<\/div>\n

\n
\n

\"Cube<\/p>\n

Cube of Wagyu fried in grape oil, steamed langoustine, bisque, white cabbage and saut\u00e9ed asparagus<\/strong><\/p>\n

Recipe<\/a><\/p>\n<\/div>\n

\n

\"Cubes<\/p>\n

Cubes of Wagyu with asparagus, almonds and basil flowers<\/strong><\/p>\n

Recipe<\/a><\/p>\n<\/div>\n

\n

\"Wagyu<\/p>\n

Wagyu spaghetti carbonara<\/strong><\/p>\n

Recipe<\/a><\/p>\n<\/div>\n<\/div>\n

\n
\n

\"Cuoppoloni<\/p>\n

Cuoppoloni di Gragnano filled with Wagyu meat, caramelised butternut squash and peas<\/strong><\/p>\n

Recipe<\/a><\/p>\n<\/div>\n

\n

\"Wagyu<\/p>\n

Wagyu all’amatriciana [in honour of the people from Amatrice]<\/strong><\/p>\n

Recipe<\/a><\/p>\n<\/div>\n

\n

\"Mille-feuille<\/p>\n

Mille-feuille of Wagyu and Carasau bread with horseradish zabaione<\/strong><\/p>\n

Recipe<\/a><\/p>\n<\/div>\n<\/div>\n

\n
\n

\"Japanese<\/p>\n

Japanese Wagyu with a broad bean and turnip greens cream<\/strong><\/p>\n

Recipe<\/a><\/p>\n<\/div>\n

\n

\"Black<\/p>\n

Black truffle Wagyu Tataki with orange gel, nettles and mint, with anchovy sauce and cuttlefish ink coral crisp<\/strong><\/p>\n

Recipe<\/a><\/p>\n<\/div>\n

\n

\"Wagyu<\/p>\n

Wagyu stew pie with chanterelle mushrooms<\/strong><\/p>\n

Recipe<\/a><\/p>\n<\/div>\n<\/div>\n

\n
\n

\"Cubes<\/p>\n

Cubes of Wagyu served on a tile of sweet salt from Cervia, a plate of vegetables and black garlic<\/strong><\/p>\n

Recipe<\/a><\/p>\n<\/div>\n

\n

\"Wagyu<\/p>\n

Wagyu skewers coated in a crust of dried fruit and friselle bread on a bed of cannellini bean cream with lime and crunchy vegetables<\/strong><\/p>\n

Recipe<\/a><\/p>\n<\/div>\n

\n

\"Entrec\u00f4te<\/p>\n

Entrec\u00f4te of grilled Wagyu beef, caramelised Tropea onion, veal in a demi-glace sauce<\/strong><\/p>\n

Recipe<\/a><\/p>\n<\/div>\n<\/div>\n

\n
\n

\"Wagyu<\/p>\n

Wagyu tartare with ginger, shallots and oyster sauce<\/strong><\/p>\n

Recipe<\/a><\/p>\n<\/div>\n<\/div>\n

<\/i>Download all recipes collectively\uff08PDF\uff09<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\u0e44\u0e2d\u0e40\u0e14\u0e35\u0e22\u0e2a\u0e39\u0e15\u0e23\u0e2d\u0e32\u0e2b\u0e32\u0e23\u0e2d\u0e34\u0e15\u0e32\u0e40\u0e25\u0e35\u0e22\u0e19\u0e17\u0e35\u0e48\u0e43\u0e0a\u0e49\u0e40\u0e19\u0e37\u0e49\u0e2d\u0e27\u0e32\u0e01\u0e34\u0e27(\u0e40\u0e09\u0e1e\u0e32\u0e30\u0e20\u0e32\u0e29\u0e32\u0e2d\u0e31\u0e07\u0e01\u0e24 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":228,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-template\/beef-th-template.php","meta":{"_acf_changed":false,"_locale":"th","_original_post":"621","footnotes":""},"class_list":["post-632","page","type-page","status-publish","hentry","th"],"acf":[],"_links":{"self":[{"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/pages\/632","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/comments?post=632"}],"version-history":[{"count":3,"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/pages\/632\/revisions"}],"predecessor-version":[{"id":4650,"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/pages\/632\/revisions\/4650"}],"up":[{"embeddable":true,"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/pages\/228"}],"wp:attachment":[{"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/media?parent=632"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}