{"id":1267,"date":"2009-12-28T11:09:53","date_gmt":"2009-12-28T09:09:53","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=1267"},"modified":"2018-11-12T13:22:06","modified_gmt":"2018-11-12T12:22:06","slug":"timbal-de-anchoas-del-cantabrico-con-bacalao-ahumado-y-pimientos","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/timbal-de-anchoas-del-cantabrico-con-bacalao-ahumado-y-pimientos\/","title":{"rendered":"Timbal de anchoas del Cant\u00e1brico con bacalao ahumado y pimientos"},"content":{"rendered":"<p><strong>Mar\u00eda Teresa<\/strong>, autora de <a href=\"https:\/\/lasopagansa.blogspot.com\/\">La sopa gansa<\/a>, nos manda una receta que \u00abapenas requiere elaboraci\u00f3n, pero que tiene un resultado fant\u00e1stico\u00bb. Veamos c\u00f3mo prepararla.<!--more--><\/p>\n<h2>Ingredientes:<\/h2>\n<ul>\n<li>1 lata de anchoas del Cant\u00e1brico de Conservas Serrats<\/li>\n<li>1 plancha de Bacalao ahumado<\/li>\n<li>1 paquete de pimientos rojos asados<\/li>\n<li>1 cebolla<\/li>\n<li>Az\u00facar moreno<\/li>\n<li>Aceite de oliva<\/li>\n<li>Vinagre de M\u00f3dena<\/li>\n<\/ul>\n<h2>Preparaci\u00f3n:<\/h2>\n<ul>\n<li>Cortamos los pimientos asados en tiras y, a continuaci\u00f3n, utilizando un aro, formaremos una primera capa de pimientos.<\/li>\n<li>Seguidamente, formamos otra capa de lonchas finas de bacalao ahumado.<\/li>\n<li>Para terminar, lo recubrimos con anchoas del Cant\u00e1brico.<\/li>\n<li>Lo dejamos enfriar en la nevera para que coja forma de aro y servimos.<\/li>\n<li>Acompa\u00f1aremos el timbal con una guarnici\u00f3n de cebolla caramelizada.<\/li>\n<\/ul>\n<p>Para la cebolla caramelizada:<\/p>\n<ul>\n<li>Cortamos una cebolla en juliana y doramos a fuego medio en un poco de aceite de oliva.<\/li>\n<li>Cuando la cebolla est\u00e9 pochada, agregamos dos cucharadas de az\u00facar moreno, removiendo en el fuego hasta que caramelice, y por \u00faltimo, a\u00f1adimos unas gotas de vinagre de M\u00f3dena.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/jpg4\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-medium wp-image-1270\" title=\"plato\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/jpg4-600x401.jpg\" alt=\"Presentaci\u00f3n final\" width=\"600\" height=\"401\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/jpg4-600x401.jpg 600w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/jpg4 800w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p><strong>\u00a1Gracias, Mar\u00eda Teresa!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mar\u00eda Teresa, autora de La sopa gansa, nos manda una receta que \u00abapenas requiere elaboraci\u00f3n, pero que tiene un resultado fant\u00e1stico\u00bb. Veamos c\u00f3mo prepararla.<\/p>\n","protected":false},"author":2,"featured_media":1269,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5,4],"tags":[276,34,274,33,555,381,160,60],"class_list":["post-1267","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anchoa","category-recetas","tag-azucar-moreno","tag-bacalao","tag-bacalao-ahumado","tag-cebolla","tag-pimiento-asado","tag-timbales","tag-vinagre","tag-vinagre-de-modena"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Timbal de anchoas del Cant\u00e1brico con bacalao ahumado y pimientos - 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\/timbal-de-anchoas-del-cantabrico-con-bacalao-ahumado-y-pimientos\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Timbal de anchoas del Cant\u00e1brico con bacalao ahumado y pimientos - La Cocina de Serrats\" \/>\n<meta property=\"og:description\" content=\"Mar\u00eda Teresa, autora de La sopa gansa, nos manda una receta que \u00abapenas requiere elaboraci\u00f3n, pero que tiene un resultado fant\u00e1stico\u00bb. 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