{"id":1145,"date":"2009-12-11T11:10:55","date_gmt":"2009-12-11T09:10:55","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=1145"},"modified":"2010-06-02T16:07:09","modified_gmt":"2010-06-02T14:07:09","slug":"canutillos-crujientes-de-anchoa","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/canutillos-crujientes-de-anchoa\/","title":{"rendered":"Canutillos crujientes de anchoa"},"content":{"rendered":"<figure id=\"attachment_1147\" aria-describedby=\"caption-attachment-1147\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/DSCN6186.JPG\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-full wp-image-1147\" title=\"DSCN6186\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/DSCN6186.JPG\" alt=\"Canutillos crujientes de anchoa\" width=\"600\" height=\"449\" \/><\/a><figcaption id=\"caption-attachment-1147\" class=\"wp-caption-text\">Canutillos crujientes de anchoa<\/figcaption><\/figure>\n<p><a href=\"https:\/\/elfogondeeva.blogspot.com\/\">Eva<\/a> nos cuenta que las <a href=\"https:\/\/www.serrats.com\/detalles\/anchoa_RR50_ol.asp?m=general\">anchoas<\/a> son uno de sus ingredientes favoritos para elaborar aperitivos, tanto en fr\u00edo como en caliente. Como el tiempo empieza a refrescar y ten\u00eda invitados para\u00a0 cenar, opt\u00f3 por sorprenderles con este original plato que, seg\u00fan ella \u00abdebi\u00f3 gustar a todos\u00a0porque no qued\u00f3 ni uno\u00bb. <!--more--><\/p>\n<h2>Ingredientes:<\/h2>\n<ul>\n<li>Hojas de pasta filo<\/li>\n<li><a href=\"https:\/\/www.serrats.com\/anchoas-del-cantabrico.htm \">Anchoas del Cant\u00e1brico<\/a> de <a href=\"https:\/\/www.serrats.com \">Conservas Serrats<\/a><\/li>\n<li>1 tomate<\/li>\n<li>Queso de cabra en rulo<\/li>\n<\/ul>\n<figure id=\"attachment_1146\" aria-describedby=\"caption-attachment-1146\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/DSCN6180.JPG\"><img decoding=\"async\" class=\"size-full wp-image-1146\" title=\"DSCN6180\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/DSCN6180.JPG\" alt=\"Los ingredientes\" width=\"600\" height=\"449\" \/><\/a><figcaption id=\"caption-attachment-1146\" class=\"wp-caption-text\">Los ingredientes<\/figcaption><\/figure>\n<h2>Preparaci\u00f3n:<\/h2>\n<ul>\n<li>Ponemos a precalentar el horno a 180\u00ba.<\/li>\n<li>Cortamos los tomates en rodajas y luego \u00e9stas en nuevamente en tiras. Las reservamos.<\/li>\n<li>Cortamos trozos del queso de cabra para sacar tiras. Las reservamos tambi\u00e9n.<\/li>\n<li>Vamos separando las hojas de pasta filo y cortamos cada una de ellas por la mitad.<\/li>\n<li>Cerca de los extremos de cada mitad, vamos poniendo una anchoa estirada. Encima de la anchoa ponemos una tira de queso y otra tira de tomate.<\/li>\n<\/ul>\n<figure id=\"attachment_1148\" aria-describedby=\"caption-attachment-1148\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/DSCN6181.JPG\"><img decoding=\"async\" class=\"size-full wp-image-1148\" title=\"DSCN6181\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/DSCN6181.JPG\" alt=\"DSCN6181\" width=\"600\" height=\"449\" \/><\/a><figcaption id=\"caption-attachment-1148\" class=\"wp-caption-text\">Anchoa, queso y tomate; listos para enrollar con la pasta filo<\/figcaption><\/figure>\n<ul>\n<li>Doblamos la hoja para envolverlo y vamos enroll\u00e1ndolo hasta el final para que quede como un canuto.<\/li>\n<li>As\u00ed vamos haciendo con todos los canutos. Con una lata de anchoas de Conservas Serrats, tendremos al menos para una docena de canutos.<\/li>\n<li>Ponemos los canutos en una bandeja de horno forrada con papel vegetal. Procuramos que los canutos no se toquen entre ellos.<\/li>\n<li>Cuando el horno est\u00e9 caliente a 180\u00ba, introducimos la bandeja en la mitad y horneamos los canutillos aproximadamente durante 10-12 minutos, hasta que veamos que est\u00e1n dorados.<\/li>\n<li>Una vez terminados, se sacan del horno y se sirven calientes.<\/li>\n<li>Como sugerencia de presentaci\u00f3n y acompa\u00f1amiento, los podemos servir con huevos de codornices cocidos y tomates cherry, todos\u00a0cortados por la mitad.<\/li>\n<\/ul>\n<figure id=\"attachment_1150\" aria-describedby=\"caption-attachment-1150\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/DSCN6185.JPG\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1150\" title=\"DSCN6185\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/DSCN6185.JPG\" alt=\"Presentaci\u00f3n final de los canutillos\" width=\"600\" height=\"449\" \/><\/a><figcaption id=\"caption-attachment-1150\" class=\"wp-caption-text\">Presentaci\u00f3n final de los canutillos<\/figcaption><\/figure>\n<p><strong>\u00a1Gracias, Eva!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Eva nos cuenta que las anchoas son uno de sus ingredientes favoritos para elaborar aperitivos, tanto en fr\u00edo como en caliente. Como el tiempo empieza a refrescar y ten\u00eda invitados para\u00a0 cenar, opt\u00f3 por sorprenderles con este original plato que, seg\u00fan ella \u00abdebi\u00f3 gustar a todos\u00a0porque no qued\u00f3 ni uno\u00bb.<\/p>\n","protected":false},"author":2,"featured_media":1146,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5],"tags":[25,26,263,18,244,24,239,23,264,260],"class_list":["post-1145","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anchoa","tag-hojaldre","tag-huevo","tag-huevos-de-codorniz","tag-pasta","tag-pasta-filo","tag-queso","tag-queso-de-cabra","tag-tomate","tag-tomate-cherry","tag-tomates-mini"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Canutillos crujientes de anchoa - 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\/canutillos-crujientes-de-anchoa\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Canutillos crujientes de anchoa - La Cocina de Serrats\" \/>\n<meta property=\"og:description\" content=\"Eva nos cuenta que las anchoas son uno de sus ingredientes favoritos para elaborar aperitivos, tanto en fr\u00edo como en caliente. Como el tiempo empieza a refrescar y ten\u00eda invitados para\u00a0 cenar, opt\u00f3 por sorprenderles con este original plato que, seg\u00fan ella \u00abdebi\u00f3 gustar a todos\u00a0porque no qued\u00f3 ni uno\u00bb.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.serrats.com\/recetas\/canutillos-crujientes-de-anchoa\/\" \/>\n<meta property=\"og:site_name\" content=\"La Cocina de Serrats\" \/>\n<meta property=\"article:published_time\" content=\"2009-12-11T09:10:55+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2010-06-02T14:07:09+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/DSCN6180.JPG\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"449\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Esperanza\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Esperanza\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.serrats.com\/recetas\/canutillos-crujientes-de-anchoa\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.serrats.com\/recetas\/canutillos-crujientes-de-anchoa\/\"},\"author\":{\"name\":\"Esperanza\",\"@id\":\"https:\/\/www.serrats.com\/recetas\/#\/schema\/person\/b53f06f8376d94ba9a3f6e2053bc5bf6\"},\"headline\":\"Canutillos crujientes de anchoa\",\"datePublished\":\"2009-12-11T09:10:55+00:00\",\"dateModified\":\"2010-06-02T14:07:09+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.serrats.com\/recetas\/canutillos-crujientes-de-anchoa\/\"},\"wordCount\":334,\"commentCount\":3,\"publisher\":{\"@id\":\"https:\/\/www.serrats.com\/recetas\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.serrats.com\/recetas\/canutillos-crujientes-de-anchoa\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/DSCN6180.JPG\",\"keywords\":[\"hojaldre\",\"huevo\",\"huevos de codorniz\",\"pasta\",\"pasta filo\",\"queso\",\"queso de cabra\",\"tomate\",\"tomate cherry\",\"tomates mini\"],\"articleSection\":[\"Recetas con anchoas\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.serrats.com\/recetas\/canutillos-crujientes-de-anchoa\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.serrats.com\/recetas\/canutillos-crujientes-de-anchoa\/\",\"url\":\"https:\/\/www.serrats.com\/recetas\/canutillos-crujientes-de-anchoa\/\",\"name\":\"Canutillos crujientes de anchoa - 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