{"id":14306,"date":"2025-05-22T23:05:00","date_gmt":"2025-05-23T02:05:00","guid":{"rendered":"https:\/\/mundor.com.br\/blog\/?p=14306"},"modified":"2025-05-26T23:08:19","modified_gmt":"2025-05-27T02:08:19","slug":"carne-de-onca","status":"publish","type":"post","link":"https:\/\/mundor.com.br\/blog\/pt-br\/2025\/05\/22\/carne-de-onca\/","title":{"rendered":"Carne de on\u00e7a"},"content":{"rendered":"\n
Pode at\u00e9 assustar no nome, mas basta uma mordida para entender por que a Carne de On\u00e7a conquistou gera\u00e7\u00f5es de curitibanos \u2014 e, agora, tamb\u00e9m o selo de Indica\u00e7\u00e3o Geogr\u00e1fica (IG), concedido pelo Instituto Nacional da Propriedade Industrial (INPI). A iguaria t\u00edpica da capital paranaense entra para o seleto card\u00e1pio dos sabores brasileiros com origem protegida,<\/p>\n\n\n\n
Carne de on\u00e7a<\/strong><\/h3>\n\n\n\n
Ingredientes<\/strong><\/h4>\n\n\n\n
1 broa escura (p\u00e3o preto fatiado)<\/li>
500 g de alcatra (3 vezes mo\u00edda)<\/li>
1 cebola branca picadinha<\/li>
1 ma\u00e7o de cebolinha verde picada<\/li>
2 dentes de alho picado<\/li>
50 ml de conhaque (1 dose)<\/li>
50 ml de azeite<\/li>
1 colher de ch\u00e1 de p\u00e1prica doce<\/li>
Mostarda preta (a gosto)<\/li>
Sal<\/li><\/ul>\n\n\n\n
Modo de preparo<\/strong><\/h4>\n\n\n\n
Misture bem a carne mo\u00edda com o sal (a gosto), cebola branca picada, alho, cacha\u00e7a, p\u00e1prica doce e o azeite.<\/li>
Coloque a carne nas fatias de broa, em uma grande camada cobrindo toda a fatia.<\/li>
Polvilhe com cebolinha verde picada. Sirva acompanhada com mostarda escura e azeite.<\/li><\/ul>\n\n\n\n
Pode at\u00e9 assustar no nome, mas basta uma mordida para entender por que a Carne de On\u00e7a conquistou gera\u00e7\u00f5es de curitibanos \u2014 e, agora, tamb\u00e9m o selo de Indica\u00e7\u00e3o Geogr\u00e1fica (IG), concedido pelo Instituto Nacional da Propriedade Industrial (INPI). A iguaria t\u00edpica da capital paranaense entra para o seleto card\u00e1pio dos sabores brasileiros com origem […]<\/p>\n","protected":false},"author":2,"featured_media":14307,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"pmpro_default_level":""},"categories":[129],"tags":[],"acf":[],"yoast_head":"\n
Carne de on\u00e7a - Portal de Not\u00edcias<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mundor.com.br\/blog\/pt-br\/2025\/05\/22\/carne-de-onca\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Carne de on\u00e7a - Portal de Not\u00edcias\" \/>\n<meta property=\"og:description\" content=\"Pode at\u00e9 assustar no nome, mas basta uma mordida para entender por que a Carne de On\u00e7a conquistou gera\u00e7\u00f5es de curitibanos \u2014 e, agora, tamb\u00e9m o selo de Indica\u00e7\u00e3o Geogr\u00e1fica (IG), concedido pelo Instituto Nacional da Propriedade Industrial (INPI). 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![\"Carne](\"https:\/\/redefoodservice.com.br\/wp-content\/uploads\/2025\/05\/Carne-de-onca-300x216.jpg\" "\\"Carne")
<\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"