{"id":1010,"date":"2009-10-30T11:14:19","date_gmt":"2009-10-30T09:14:19","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=1010"},"modified":"2013-08-02T15:00:38","modified_gmt":"2013-08-02T13:00:38","slug":"bonito-en-escabeche","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/bonito-en-escabeche\/","title":{"rendered":"Bonito en escabeche"},"content":{"rendered":"<p><a href=\"..\/wp-content\/uploads\/bonito-en-escabeche-4.JPG\"><img decoding=\"async\" class=\"  alignnone\" title=\"bonito en escabeche1\" alt=\"El bonito listo para comer\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/bonito-en-escabeche-4.JPG\" \/><\/a><\/p>\n<p><strong>Carmen <\/strong>nos manda esta receta para <strong>escabechar bonito<\/strong>; algo muy pr\u00e1ctico para acompa\u00f1ar ensaladas o cualquier otro plato y que, adem\u00e1s, podemos guardarlo en el frigor\u00edfico durante unas tres semanas. La receta de Carmen usa bonito fresco, y no <a href=\"https:\/\/www.serrats.com\/bonito-del-norte.htm\">conservas de bonito<\/a> como las de <strong><a href=\"https:\/\/www.serrats.com\">Serrats<\/a><\/strong>, pero pese a que no encaja en el concurso, nos ha parecido muy interesante para incluirla aqu\u00ed, y por supuesto, tras el esfuerzo de Carmen y su amabilidad en compartir su receta que menos que publicarla&#8230;<!--more--><\/p>\n<h2>Ingredientes:<\/h2>\n<ul>\n<li>1 kg. de bonito (en dos rodajas)<\/li>\n<li>2 pimientos verdes italianos<\/li>\n<li>2 cebolletas<\/li>\n<li>5 dientes ajo<\/li>\n<li>500 ml. de vinagre de vino (corriente)<\/li>\n<li>330 ml. de aceite oliva<\/li>\n<li>Laurel<\/li>\n<li>Sal<\/li>\n<li>Pimienta negra en grano<\/li>\n<\/ul>\n<h2>Preparaci\u00f3n:<\/h2>\n<ul>\n<li>Ponemos todos los ingredientes en una olla amplia y las dejamos macerar durante dos horas.<\/li>\n<\/ul>\n<figure id=\"attachment_1011\" aria-describedby=\"caption-attachment-1011\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/bonito-en-escabeche.JPG\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-full wp-image-1011\" title=\"bonito en escabeche\" alt=\"Macerando el bonito\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/bonito-en-escabeche.JPG\" width=\"600\" height=\"450\" \/><\/a><figcaption id=\"caption-attachment-1011\" class=\"wp-caption-text\">Macerando el bonito<\/figcaption><\/figure>\n<ul>\n<li>Transcurrido el tiempo, lo ponemos a hervir: el primer cuarto de hora a fuego vivo y, despu\u00e9s, lentamente y sin dejar de hervir, durante una hora mas.<\/li>\n<li>Lo dejamos reposar y cuando est\u00e9 fr\u00edo, limpiamos el bonito de pieles y espinas y lo vamos poniendo los trozos en un recipiente.<\/li>\n<li>Colamos el caldo y cubrimos el bonito.<\/li>\n<\/ul>\n<figure id=\"attachment_1012\" aria-describedby=\"caption-attachment-1012\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/bonito-en-escabeche-4.JPG\"><img decoding=\"async\" class=\"size-full wp-image-1012\" title=\"bonito en escabeche1\" alt=\"El bonito listo para comer\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/bonito-en-escabeche-4.JPG\" width=\"600\" height=\"450\" \/><\/a><figcaption id=\"caption-attachment-1012\" class=\"wp-caption-text\">El bonito listo para comer<\/figcaption><\/figure>\n<p><strong>Gracias, Carmen.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Carmen nos manda esta receta para escabechar bonito; algo muy pr\u00e1ctico para acompa\u00f1ar ensaladas o cualquier otro plato y que, adem\u00e1s, podemos guardarlo en el frigor\u00edfico durante unas tres semanas. La receta de Carmen usa bonito fresco, y no conservas de bonito como las de Serrats, pero pese a que no encaja en el concurso, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1011,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6,4],"tags":[61,194,46,27,73,160,195],"class_list":["post-1010","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bonito_del_norte","category-recetas","tag-ajo","tag-cebolleta","tag-escabeche","tag-pimiento","tag-pimiento-verde","tag-vinagre","tag-vinagre-de-vino"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bonito en escabeche - La Cocina de Serrats<\/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:\/\/www.serrats.com\/recetas\/bonito-en-escabeche\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bonito en escabeche - La Cocina de Serrats\" \/>\n<meta property=\"og:description\" content=\"Carmen nos manda esta receta para escabechar bonito; algo muy pr\u00e1ctico para acompa\u00f1ar ensaladas o cualquier otro plato y que, adem\u00e1s, podemos guardarlo en el frigor\u00edfico durante unas tres semanas. 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