{"id":4612,"date":"2017-10-01T11:00:05","date_gmt":"2017-10-01T10:00:05","guid":{"rendered":"https:\/\/elcotarro.com\/?p=4612"},"modified":"2017-09-30T19:44:25","modified_gmt":"2017-09-30T18:44:25","slug":"i-jornadas-de-la-carne-de-machorra","status":"publish","type":"post","link":"https:\/\/elcotarro.com\/?p=4612","title":{"rendered":"I JORNADAS DE LA CARNE DE MACHORRA"},"content":{"rendered":"

Para rematar con sabor, perm\u00edtanme hacerme eco y tambi\u00e9n felicitar por su iniciativa, a la lagunera y relanzada Asociaci\u00f3n Cultural \u201cPe\u00f1a Pepe Fuentes<\/strong>\u201d (Tambi\u00e9n conocida como el Casino de Casa Pepe \u201cEl Gago\u201d) que preside el palmero Santiago Silva<\/strong>. Nada m\u00e1s y nada menos que la \u201cI\u2008Jornada Gastron\u00f3mica de la Carne de Machorra\u201d (o sea, de la carne de una cabra que no ha parido), promovida por Agust\u00edn Gonz\u00e1lez \u201cEl Fosforo<\/strong>\u201d, puntal del Instituto Canario de Investigaciones Agrarias (ICIA). Cont\u00f3 con una amena charla del gran experto palmero en cabras Juan Francisco Capote<\/strong>, prestigioso investigador del (IC\u00cdA), que coment\u00f3 las caracter\u00edsticas de la machorra y su carne. La jornada se bord\u00f3 con la degustaci\u00f3n de un tremendo guiso de carne de machorra, elaborado \u201cin situ\u201d por otro palmero y tambi\u00e9n trabajador del ICIA, Manuel Mart\u00edn<\/strong>, un cocinero autodidacta (aunque se ha codeado con chefs internacionales) especialista en cocina tradicional canaria, que para s\u00ed lo quisiera la Michelin. El gourmet Jos\u00e9 \u00c1ngel Garc\u00eda Ramos<\/strong>, asesor de la pe\u00f1a en temas gastron\u00f3micos, colabor\u00f3 para que todo saliera \u201cdel diez\u201d. Una vez m\u00e1s, cultura con y sobre \u201clo nuestro\u201d, que hay que apoyar y apoyo. Am\u00e9n y \u00a1a los vasos!.<\/p>\n

\"FOTO<\/a><\/p>\n

Santiago Silva, Juan Francisco Capote, Manuel Mart\u00edn y Agust\u00edn Gonz\u00e1lez \u201cEl F\u00f3sforo\u201d (de izquierda a derecha) puntales de la I Jornada de la Carne de Machorra.<\/em><\/p>\n

\"Bnn_Careca\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Para rematar con sabor, perm\u00edtanme hacerme eco y tambi\u00e9n felicitar por su iniciativa, a la lagunera y relanzada Asociaci\u00f3n Cultural \u201cPe\u00f1a Pepe Fuentes\u201d (Tambi\u00e9n conocida como el Casino de Casa Pepe \u201cEl Gago\u201d) que preside el palmero Santiago Silva. Nada m\u00e1s y nada menos que la \u201cI\u2008Jornada Gastron\u00f3mica de la Carne de Machorra\u201d (o sea, … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4612","post","type-post","status-publish","format-standard","hentry","category-sin-categoria"],"yoast_head":"\nI JORNADAS DE LA CARNE DE MACHORRA - El Cotarro<\/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:\/\/elcotarro.com\/?p=4612\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"I JORNADAS DE LA CARNE DE MACHORRA - El Cotarro\" \/>\n<meta property=\"og:description\" content=\"Para rematar con sabor, perm\u00edtanme hacerme eco y tambi\u00e9n felicitar por su iniciativa, a la lagunera y relanzada Asociaci\u00f3n Cultural \u201cPe\u00f1a Pepe Fuentes\u201d (Tambi\u00e9n conocida como el Casino de Casa Pepe \u201cEl Gago\u201d) que preside el palmero Santiago Silva. 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