{"id":1280,"date":"2010-03-18T12:00:29","date_gmt":"2010-03-18T11:00:29","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=1280"},"modified":"2018-10-09T15:10:25","modified_gmt":"2018-10-09T13:10:25","slug":"pissalandiere","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/pissalandiere\/","title":{"rendered":"Pissaladiere"},"content":{"rendered":"<p><a href=\"https:\/\/entraenmicocina.blogspot.com\/\"><\/a><\/p>\n<figure id=\"attachment_1287\" aria-describedby=\"caption-attachment-1287\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/PB270169.JPG\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-medium wp-image-1287\" title=\"PB270169\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/PB270169-600x450.jpg\" alt=\"Pissalandiere\" width=\"600\" height=\"450\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/PB270169-600x450.jpg 600w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/PB270169.JPG 800w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><figcaption id=\"caption-attachment-1287\" class=\"wp-caption-text\">Pissaladiere<\/figcaption><\/figure>\n<p><a href=\"https:\/\/entraenmicocina.blogspot.com\/\">Alimonia<\/a> nos manda una especialidad de la regi\u00f3n de Niza, en la Costa Azul francesa: <strong>la pissaladiere<\/strong>. La masa t\u00edpica se realiza con masa de pan, pero Alimonia la hace con masa de hojaldre porque as\u00ed queda m\u00e1s ligera. \u00abProbarla con la masa que os guste, pero no os qued\u00e9is sin ella\u00bb.<!--more--><\/p>\n<h2>Ingredientes:<\/h2>\n<ul>\n<li> 2 kg de cebollas laminadas<\/li>\n<li>4 dientes de ajo<\/li>\n<li>Aceitunas negras<\/li>\n<li> 12 filetes de <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>Pimienta negra molida<\/li>\n<li> 1 masa de hojaldre o de pizza<\/li>\n<li> Aceite de oliva<\/li>\n<li>Tomillo<\/li>\n<\/ul>\n<h2>Preparaci\u00f3n:<\/h2>\n<ul>\n<li>Cortamos la cebolla y los ajos en l\u00e1minas.<\/li>\n<li>Calentamos un poco de aceite en una sart\u00e9n y fundir las l\u00e1minas de cebolla a fuego suave, con el ajo y el tomillo. Las cebollas no tienen que coger color, solamente fundirse. Lo pimentamos.<\/li>\n<li>Precalentamos el horno a 190\u00ba.<\/li>\n<li>Extendemos la masa y la ponemos en la placa del horno previamente cubierta con un papel sulfurizado.<\/li>\n<li>Pinchamos con un tenedor toda la superficie y la cubrimos con las cebollas.<\/li>\n<li>Ponemos las <a href=\"https:\/\/www.serrats.com\/detalles\/anchoa_RR50_ol.asp?m=general\">anchoas<\/a> de forma cruzada y una aceituna negra a cada intersecci\u00f3n. Lo rociamos con un poco del aceite de las anchoas y lo horneamos durante 20 minutos.<\/li>\n<li>Se pueden presentar en tartaletas individuales.<\/li>\n<\/ul>\n<figure id=\"attachment_1288\" aria-describedby=\"caption-attachment-1288\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/PB270167.JPG\"><img decoding=\"async\" class=\"size-medium wp-image-1288\" title=\"PB270167\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/PB270167-600x450.jpg\" alt=\"Pissalandiere\" width=\"600\" height=\"450\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/PB270167-600x450.jpg 600w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/PB270167.JPG 800w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><figcaption id=\"caption-attachment-1288\" class=\"wp-caption-text\">Pissaladiere<\/figcaption><\/figure>\n<p><strong>\u00a1Muchas gracias, Alimonia!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Alimonia nos manda una especialidad de la regi\u00f3n de Niza, en la Costa Azul francesa: la pissaladiere. La masa t\u00edpica se realiza con masa de pan, pero Alimonia la hace con masa de hojaldre porque as\u00ed queda m\u00e1s ligera. \u00abProbarla con la masa que os guste, pero no os qued\u00e9is sin ella\u00bb.<\/p>\n","protected":false},"author":2,"featured_media":1281,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5,4],"tags":[21,284,61,33,25,157,136,286],"class_list":["post-1280","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anchoa","category-recetas","tag-aceitunas","tag-aceitunas-negras","tag-ajo","tag-cebolla","tag-hojaldre","tag-pimienta-negra","tag-pizza","tag-tomillo"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pissaladiere con anchoas de Conservas Serrats<\/title>\n<meta name=\"description\" content=\"Alimonia nos manda una especialidad de Niza: la pissaladiere. La masa t\u00edpica esta hecha de pan, pero Alimonia la hace de hojaldre para que sea m\u00e1s ligera.\" \/>\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\/pissalandiere\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pissaladiere con anchoas de Conservas Serrats\" \/>\n<meta property=\"og:description\" content=\"Alimonia nos manda una especialidad de Niza: la pissaladiere. 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