{"id":1094,"date":"2009-11-27T10:37:51","date_gmt":"2009-11-27T08:37:51","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=1094"},"modified":"2018-04-04T13:01:35","modified_gmt":"2018-04-04T11:01:35","slug":"crujientes-de-anchoas","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/crujientes-de-anchoas\/","title":{"rendered":"Crujientes de anchoas"},"content":{"rendered":"<figure id=\"attachment_1095\" aria-describedby=\"caption-attachment-1095\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/1.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-medium wp-image-1095\" title=\"1\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/1-600x399.jpg\" alt=\"Crujientes de berenjena\" width=\"600\" height=\"399\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/1-600x399.jpg 600w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/1.jpg 800w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><figcaption id=\"caption-attachment-1095\" class=\"wp-caption-text\">Crujientes de anchoas<\/figcaption><\/figure>\n<p><a href=\"https:\/\/el-mundo-de-estrella.blogspot.com\/\">Mar\u00eda<\/a> nos manda desde <strong>Jerez de la Frontera<\/strong> esta receta con <a href=\"https:\/\/www.serrats.com\/anchoas-del-cantabrico.htm\">Anchoas del Cant\u00e1brico<\/a>. Se trata de un buen aperitivo, diferente, apetecible, rico y, adem\u00e1s, como nos cuenta Mar\u00eda \u00abcon productos de buena calidad que har\u00e1 que quedes como una reina en la mesa cuando todos lo prueben\u00bb.<\/p>\n<p>Es un bocado diferente y realmente rico. El sabor de la berenjena que es suave, el crujir de la tempura, el salado de la <a href=\"https:\/\/www.serrats.com\/detalles\/anchoa_RR50_ol.asp?m=general\">anchoa<\/a> y el dulce de la miel hacen que sea un aperitivo delicioso con un sabor \u00fanico.<!--more--><\/p>\n<h2><strong>Ingredientes:<\/strong><\/h2>\n<ul>\n<li>Una berenjena<\/li>\n<li>Una lata de <a href=\"https:\/\/www.serrats.com\/anchoas-del-cantabrico.htm\">Anchoas del Cant\u00e1brico en aceite de oliva<\/a> de <a href=\"https:\/\/www.serrats.com\/es\">Conservas Serrats<\/a><\/li>\n<li>Harina para hacer tempura<\/li>\n<li>Agua<\/li>\n<li>Sal<\/li>\n<li>Aceite de oliva<\/li>\n<li>Miel de ca\u00f1a<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2><strong>Preparaci\u00f3n:<\/strong><\/h2>\n<ul>\n<li>Lo primero que haremos es cortar la berenjena en rodajas muy pero que muy finas las ponemos en agua para que pierdan su amargor.<\/li>\n<\/ul>\n<figure id=\"attachment_1096\" aria-describedby=\"caption-attachment-1096\" style=\"width: 398px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/berenjenas.jpg\"><img decoding=\"async\" class=\"size-full wp-image-1096\" title=\"berenjenas\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/berenjenas.jpg\" alt=\"Las rodajas de berenjena\" width=\"398\" height=\"260\" \/><\/a><figcaption id=\"caption-attachment-1096\" class=\"wp-caption-text\">Las rodajas de berenjena<\/figcaption><\/figure>\n<ul>\n<li>Hacemos la tempura.<\/li>\n<li>Escurrimos y secamos bien las berenjenas. Luego las salamos y las pasamos por la tempura.<\/li>\n<li>Las fre\u00edmos en aceite muy caliente y cuando est\u00e9n listas, las escurrimos bien para quitarles el aceite.<\/li>\n<\/ul>\n<figure id=\"attachment_1097\" aria-describedby=\"caption-attachment-1097\" style=\"width: 401px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/rebozado.jpg\"><img decoding=\"async\" class=\"size-full wp-image-1097\" title=\"rebozado\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/rebozado.jpg\" alt=\"Las rodajas de berenjena ya fritas\" width=\"401\" height=\"261\" \/><\/a><figcaption id=\"caption-attachment-1097\" class=\"wp-caption-text\">Las rodajas de berenjena ya fritas<\/figcaption><\/figure>\n<ul>\n<li>Ponemos las rodajas fritas sobre una bandeja donde las serviremos para terminar de montar el plato y ponemos una <strong>anchoa escurrida<\/strong> de aceite sobre cada rodaja.<\/li>\n<li>Ahora solo nos queda napar con un poco de miel de ca\u00f1a (es mucho m\u00e1s oscura que la miel normal y m\u00e1s l\u00edquida).<\/li>\n<li>Atentos, porque tenemos que presentar el plato r\u00e1pidamente, ya que es un bocado que no hay que dejar enfriar; de lo contrario, la tempura se pondr\u00e1 lacia y pierde todo su encanto.<\/li>\n<\/ul>\n<figure style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"..\/wp-content\/uploads\/1.jpg\"><img loading=\"lazy\" decoding=\"async\" title=\"1\" src=\"..\/wp-content\/uploads\/1-600x399.jpg\" alt=\"Crujientes de berenjena\" width=\"600\" height=\"399\" \/><\/a><figcaption class=\"wp-caption-text\">Crujientes de anchoa<\/figcaption><\/figure>\n<p><strong>\u00a1Gracias, Mar\u00eda!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mar\u00eda nos manda desde Jerez de la Frontera esta receta con Anchoas del Cant\u00e1brico. Se trata de un buen aperitivo, diferente, apetecible, rico y, adem\u00e1s, como nos cuenta Mar\u00eda \u00abcon productos de buena calidad que har\u00e1 que quedes como una reina en la mesa cuando todos lo prueben\u00bb. Es un bocado diferente y realmente rico. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1095,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5,4],"tags":[129,231],"class_list":["post-1094","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anchoa","category-recetas","tag-berenjena","tag-miel-de-cana"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Crujientes de anchoas - 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\/crujientes-de-anchoas\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Crujientes de anchoas - La Cocina de Serrats\" \/>\n<meta property=\"og:description\" content=\"Mar\u00eda nos manda desde Jerez de la Frontera esta receta con Anchoas del Cant\u00e1brico. Se trata de un buen aperitivo, diferente, apetecible, rico y, adem\u00e1s, como nos cuenta Mar\u00eda \u00abcon productos de buena calidad que har\u00e1 que quedes como una reina en la mesa cuando todos lo prueben\u00bb. Es un bocado diferente y realmente rico. 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