{"id":1000,"date":"2009-10-27T18:56:39","date_gmt":"2009-10-27T16:56:39","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=1000"},"modified":"2013-08-02T14:58:31","modified_gmt":"2013-08-02T12:58:31","slug":"soldaditos-de-pavia","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/soldaditos-de-pavia\/","title":{"rendered":"Soldaditos de Pav\u00eda"},"content":{"rendered":"<figure style=\"width: 512px\" class=\"wp-caption alignnone\"><img fetchpriority=\"high\" decoding=\"async\" class=\"  \" title=\"Final\" alt=\"Cuchillo, tenedor y \u00a1al ataque!\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Imagen-122.jpg\" width=\"512\" height=\"384\" \/><figcaption class=\"wp-caption-text\">Soldaditos de Pav\u00eda<\/figcaption><\/figure>\n<p>Arima aprovecha que el <a href=\"https:\/\/www.serrats.com\/bonito-del-norte.htm\">bonito del norte<\/a> viene entero, y no desmigado, para mandarnos est\u00e1 sabrosa receta.\u00a0 Dice: \u00abSeg\u00fan la receta tradicional, los trozos de bonito tienen que ser de unos 5cm de largo y unos 2 de ancho, por lo que el bonito del norte <a href=\"https:\/\/www.serrats.com\">Serrats <\/a>viene al pelo\u00bb. \u00bfProbamos?<\/p>\n<p><!--more--><\/p>\n<h2>Ingredientes:<\/h2>\n<ul>\n<li>1 tarro de <a href=\"https:\/\/www.serrats.com\/detalles\/bonito_RO215_ol.asp?m=general\">bonito del norte en aceite de oliva<\/a><\/li>\n<li>1 huevo<\/li>\n<li>El aceite que viene con la conserva<\/li>\n<li>1 lim\u00f3n<\/li>\n<li>Pimienta negra<\/li>\n<li>2 cucharadas de piment\u00f3n dulce<\/li>\n<li>Harina<\/li>\n<li>1 lata de pimientos asados<\/li>\n<li>Azafr\u00e1n o colorante alimentario<\/li>\n<li>Setas<\/li>\n<\/ul>\n<figure id=\"attachment_1004\" aria-describedby=\"caption-attachment-1004\" style=\"width: 512px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Imagen-113.jpg\"><img decoding=\"async\" class=\"size-full wp-image-1004\" title=\"Imagen 113\" alt=\"Los ingredientes\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Imagen-113.jpg\" width=\"512\" height=\"384\" \/><\/a><figcaption id=\"caption-attachment-1004\" class=\"wp-caption-text\">Los ingredientes<\/figcaption><\/figure>\n<h2>Preparaci\u00f3n:<\/h2>\n<ul>\n<li>Intentaremos sacar los lomos de <a href=\"https:\/\/www.serrats.com\/bonito-del-norte.htm\">bonito<\/a> lo m\u00e1s enteros posibles porque as\u00ed tendr\u00e1n la forma ideal para esta receta.<\/li>\n<li>Vamos poniendo\u00a0los trozos que nos hayan salido (de un tama\u00f1o de 4-5cm de\u00a0largo\u00a0por 2 de ancho) en un plato donde tendremos el aceite que lleva el tarro junto con el zumo de medio lim\u00f3n, la pimienta y unas cucharadas de piment\u00f3n dulce.<\/li>\n<li>Dejaremos el bonito sobre el plato con la mezcla al menos media hora de cada lado para que\u00a0tome bien los sabores.<\/li>\n<\/ul>\n<figure id=\"attachment_1003\" aria-describedby=\"caption-attachment-1003\" style=\"width: 512px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Imagen-118-copy1.jpg\"><img decoding=\"async\" class=\"size-full wp-image-1003 \" title=\"Imagen 118 \" alt=\"Imagen 118 copy\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Imagen-118-copy1.jpg\" width=\"512\" height=\"384\" \/><\/a><figcaption id=\"caption-attachment-1003\" class=\"wp-caption-text\">Los lomos de bonito en adobo<\/figcaption><\/figure>\n<ul>\n<li>Despu\u00e9s batiremos el huevo y pondremos en un plato bastante harina con azafr\u00e1n en polvo o colorante alimentario que la dejar\u00e1 de color naranja.<\/li>\n<li>Pondremos abundante aceite en una sart\u00e9n y, cuando est\u00e9 muy caliente, pasaremos con mucho cuidado el bonito por el huevo, despu\u00e9s por la harina y los freiremos hasta que est\u00e9n dorados.<\/li>\n<li>Luego sacamos los trozos de la sart\u00e9n y los dejamos escurrir en papel absorbente.<\/li>\n<li>Finalmente,\u00a0 los servimos acompa\u00f1ados de pimiento asado y de unas setas a la parrilla.<\/li>\n<li>Como el bonito tendr\u00e1 un sabor\u00a0muy fuerte y mucho cuerpo, debemos comerlo junto con la guarnici\u00f3n, que hace que adem\u00e1s lo\u00a0vuelva m\u00e1s tierno.<\/li>\n<\/ul>\n<figure id=\"attachment_1001\" aria-describedby=\"caption-attachment-1001\" style=\"width: 512px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Imagen-122.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1001\" title=\"Final\" alt=\"Cuchillo, tenedor y \u00a1al ataque!\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Imagen-122.jpg\" width=\"512\" height=\"384\" \/><\/a><figcaption id=\"caption-attachment-1001\" class=\"wp-caption-text\">Cuchillo, tenedor y \u00a1al ataque!<\/figcaption><\/figure>\n<p><strong>\u00a1Muchas gracias Arima!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Arima aprovecha que el bonito del norte viene entero, y no desmigado, para mandarnos est\u00e1 sabrosa receta.\u00a0 Dice: \u00abSeg\u00fan la receta tradicional, los trozos de bonito tienen que ser de unos 5cm de largo y unos 2 de ancho, por lo que el bonito del norte Serrats viene al pelo\u00bb. \u00bfProbamos?<\/p>\n","protected":false},"author":2,"featured_media":1001,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6,4],"tags":[191,86,26,93,188,146,157,27,555,180,190],"class_list":["post-1000","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bonito_del_norte","category-recetas","tag-azafran","tag-harina","tag-huevo","tag-limon","tag-pimenton-dulce","tag-pimienta","tag-pimienta-negra","tag-pimiento","tag-pimiento-asado","tag-pimiento-rojo","tag-setas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - 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