{"product_id":"vacio-falda-de-res","title":"🇪🇸 Vacío \/ 🇻🇪 Falda de res","description":"\u003ch2\u003e🇪🇸 Vacío \/ 🇻🇪 Falda de res\u003c\/h2\u003e\n\u003cp\u003eCorte saboroso, ideal para a parrilla e para estufados longos. Conhecido na Venezuela como Falda de res, é um dos favoritos do asado argentino. Carne de sabor intenso e gordura entremeada que a torna inigualável.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome em Espanha\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVacío\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome na Venezuela\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFalda de res\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eParrilla argentina, estufados, brasas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€13.50\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eParrilla argentina\u003c\/strong\u003e: Sal grosso antes. Lume médio. 25 min do lado da gordura, 15 min com a carne virada para baixo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNa chapa\u003c\/strong\u003e: 4 min por lado. Repouso de 5 min.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVacío no forno\u003c\/strong\u003e: 180°C 35-40 min. Termómetro a 60°C no interior.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstufado\u003c\/strong\u003e: Em cubos com refogado. 1h 30min em lume brando.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: Na parrilla, o vacío começa SEMPRE com a gordura virada para baixo, para derreter e alourar. A paciência é a chave.\u003c\/p\u003e\n\u003cdiv style=\"background: #fff8e7; border-left: 4px solid #e81c1c; padding: 18px 22px; margin: 28px 0; border-radius: 6px;\"\u003e\n\u003ch3 style=\"margin-top: 0; color: #e81c1c;\"\u003e🍴 Receita: Vacío na parrilla\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 4 pessoas · 45 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2 kg de vacío inteiro (com gordura)\u003c\/li\u003e\n\u003cli\u003eSal grosso\u003c\/li\u003e\n\u003cli\u003eChimichurri a gosto\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eTemperar com sal grosso generosamente de ambos os lados.\u003c\/li\u003e\n\u003cli\u003eBrasas médias. Colocar com a GORDURA VIRADA PARA BAIXO.\u003c\/li\u003e\n\u003cli\u003eCozinhar 25 min sem mexer, até a gordura ficar dourada e estaladiça.\u003c\/li\u003e\n\u003cli\u003eVirar e cozinhar com a carne virada para baixo mais 12-15 min.\u003c\/li\u003e\n\u003cli\u003eRetirar e deixar repousar 5-7 min, tapado.\u003c\/li\u003e\n\u003cli\u003eCortar EM FATIAS contra as fibras. Servir com chimichurri.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🇦🇷 \u003cem\u003eO vacío é um dos protagonistas do asado argentino. A sua gordura crocante é o melhor.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eHarmonização\u003c\/strong\u003e: Malbec Reserva ou Tempranillo.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853769556308,"sku":null,"price":16.45,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079135211860,"sku":null,"price":8.95,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079135244628,"sku":null,"price":32.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/vacio_25b229fb-571b-418d-92f4-8cf46d1c17ec.png?v=1782745943","url":"https:\/\/lapuertadelllano.com\/pt\/products\/vacio-falda-de-res","provider":"La Puerta del Llano en Europa S.L.","version":"1.0","type":"link"}