{"id":1073,"date":"2010-06-08T08:50:56","date_gmt":"2010-06-08T06:50:56","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=1073"},"modified":"2018-10-22T16:45:48","modified_gmt":"2018-10-22T14:45:48","slug":"pintxo-de-anchoa-en-salazon","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/pintxo-de-anchoa-en-salazon\/","title":{"rendered":"Pintxo de anchoa en salaz\u00f3n"},"content":{"rendered":"<p>Hace unos meses Conservas Serrats organiz\u00f3 un <a href=\"https:\/\/serrats.com\/recetas\/un-taller-de-pinchos-como-actividad-creativa-y-alternativa\/#more-993\"><strong>taller de pintxos<\/strong><\/a> en el que participaron los chefs de los restaurantes <a href=\"https:\/\/grupozaldua.com\/index.php\/es\/asadorzaldua.html\">Asador Zaldua<\/a> y <a href=\"https:\/\/www.grupozaldua.com\/index.php\/es\/castilloartega.html\">Castillo de Arteaga<\/a>. Aqu\u00ed os mostramos uno de los pintxos que prepararon: <strong>Anchoa en salaz\u00f3n<\/strong>.<\/p>\n<p><!--more--><\/p>\n<h2>Ingredientes:<\/h2>\n<ul>\n<li>Una rebanada de pan de nueces<\/li>\n<li>Cebolleta fresca<\/li>\n<li>Berenjena<\/li>\n<li>Jam\u00f3n ib\u00e9rico<\/li>\n<li>Queso Idiaz\u00e1bal<\/li>\n<li>Aceite de oliva virgen<\/li>\n<li><a href=\"https:\/\/www.serrats.com\/es\/anchoas-del-cantabrico\">Anchoa<\/a> en salaz\u00f3n<\/li>\n<\/ul>\n<h2>Preparaci\u00f3n:<\/h2>\n<ul>\n<li>Cortamos finamente la cebolleta y la berenjena y las ponemos a pochar a fuego lento con aceite de oliva. Sazonamos ligeramente, escurrimos y reservamos.<\/li>\n<li>Picamos el jam\u00f3n ib\u00e9rico y el queso y los mezclamos con la berenjena y la cebolleta.<\/li>\n<li>Colocamos una cucharada de la mezcla sobre la rebanada de pan previamente tostada.<\/li>\n<li>Para terminar, ponemos encima un filete de anchoa en salaz\u00f3n y lo rociamos ligeramente con aceite de oliva virgen.<\/li>\n<\/ul>\n<figure style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"..\/wp-content\/uploads\/anchoa.jpg\"><img fetchpriority=\"high\" decoding=\"async\" title=\"anchoa\" src=\"..\/wp-content\/uploads\/anchoa-600x416.jpg\" alt=\"Pintxo de anchoa en salaz\u00f3n\" width=\"600\" height=\"416\" \/><\/a><figcaption class=\"wp-caption-text\">Presentaci\u00f3n final del pintxo<\/figcaption><\/figure>\n<p>\u00a1Y listo! F\u00e1cil, \u00bfverdad?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hace unos meses Conservas Serrats organiz\u00f3 un taller de pintxos en el que participaron los chefs de los restaurantes Asador Zaldua y Castillo de Arteaga. Aqu\u00ed os mostramos uno de los pintxos que prepararon: Anchoa en salaz\u00f3n.<\/p>\n","protected":false},"author":2,"featured_media":1074,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5,4],"tags":[129,33,234,233,105,235],"class_list":["post-1073","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anchoa","category-recetas","tag-berenjena","tag-cebolla","tag-jamon-iberico","tag-pan-de-nueces","tag-pintxos","tag-queso-idiazabal"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pintxo de anchoa de Conservas Serrats en salaz\u00f3n<\/title>\n<meta name=\"description\" content=\"Hace unos meses Serrats organiz\u00f3 un taller de pintxos en el que participaron los chefs de los restaurantes Asador Zaldua y Castillo de Arteaga.\" \/>\n<meta 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