{"id":601,"date":"2009-07-20T11:00:27","date_gmt":"2009-07-20T09:00:27","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=601"},"modified":"2019-12-18T19:23:15","modified_gmt":"2019-12-18T18:23:15","slug":"aspic-de-bonito-con-pimentada","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/aspic-de-bonito-con-pimentada\/","title":{"rendered":"Aspic de bonito con pimentada"},"content":{"rendered":"<p><strong>Eva<\/strong>, desde <strong>Alijaraque (Huelva) <\/strong>nos env\u00eda esta receta de Aspic de Bonito con Pimentada, y nos dice \u201cHola de nuevo, os env\u00edo la segunda receta para el blog de cocina. El aspic de bonito es como un flan muy f\u00e1cil de hacer, s\u00f3lo requiere tiempo ya que no es un plato r\u00e1pido para poder tomar enseguida de preparlo. Se toma fr\u00edo y resulta muy elegante y decorativo en la mesa. Llama la atenci\u00f3n de todos los comensales por su vistosidad\u201d. \u00bfQu\u00e9 os parece a vosotr@s?<\/p>\n<h2>Ingredientes:<\/h2>\n<p>Para 4 personas<\/p>\n<ul>\n<li>750 ml de caldo de pescado<\/li>\n<li>10 huevos de codorniz<\/li>\n<li>2 latas de <strong><a href=\"https:\/\/www.serrats.com\/es\/bonito-del-norte\">bonito del norte<\/a> en aceite de oliva<\/strong> de 120 gr de <strong><a href=\"https:\/\/www.serrats.com\/es\">Conservas Serrats<\/a><\/strong><\/li>\n<li>250 gr de pimientos rojos asados<\/li>\n<li>cebolleta<\/li>\n<li>sal<\/li>\n<li>vinagre<\/li>\n<li>2 sobres de gelatina en polvo neutra royal<\/li>\n<li>un pu\u00f1adito de aceitunas negras<\/li>\n<li>3 o 4 <strong>anchoas<\/strong> de <strong>Conservas Serrats<\/strong><\/li>\n<\/ul>\n<figure id=\"attachment_605\" aria-describedby=\"caption-attachment-605\" style=\"width: 600px\" class=\"wp-caption alignnone\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-medium wp-image-605 \" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/aspic-bonito-ingred-600x448.jpg\" alt=\"Estos son los ingredientes necesarios\" width=\"600\" height=\"448\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/aspic-bonito-ingred-600x448.jpg 600w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/aspic-bonito-ingred-1024x766.jpg 1024w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-605\" class=\"wp-caption-text\">Estos son los ingredientes necesarios<\/figcaption><\/figure>\n<h2>Elaboraci\u00f3n:<\/h2>\n<p><em>Preparaci\u00f3n de la gelatina: <\/em><\/p>\n<ul>\n<li>Seguimos las instrucciones del fabricante, pero con\u00a0el caldo de\u00a0pescado en lugar de agua. Del caldo de pescado separamos un vaso y el resto lo ponemos en un cazo a calentar.<\/li>\n<li>Ponemos el contenido de los sobres de gelatina en el vaso de caldo y removemos bien con una cuchara.<\/li>\n<li>Cuando empiece a calentar el resto del caldo se pone el contenido del vaso en el cazo y se remueve todo bien.<\/li>\n<li>Cuando comience a hervir apartamos el preparado y lo reservamos a temperatura ambiente.<\/li>\n<\/ul>\n<p><em>Preparaci\u00f3n del \u00e1spic:<\/em><\/p>\n<ul>\n<li>Lo primero que hay que hacer es cocer los huevos de codorniz. Los dejamos enfriar, los pelamos y cortamos en rodajas alargadas.<\/li>\n<li>En el fondo del molde que vamos a utilizar ponemos un poquito del preparado de gelatina. Adornamos con unas rodajas de huevo duro y unas rodajitas de aceitunas altern\u00e1ndolas. Yo tambi\u00e9n le puse 3 <strong>anchoas<\/strong> haciendo la forma redonda del molde. Lo que se pone de gelatina es muy poco que no cubra y para que no se muevan los ingredientes flotando.<\/li>\n<\/ul>\n<figure id=\"attachment_607\" aria-describedby=\"caption-attachment-607\" style=\"width: 600px\" class=\"wp-caption alignnone\"><img decoding=\"async\" class=\"size-medium wp-image-607 \" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/ASPIC-PREPAR-600x448.jpg\" alt=\"Preparando el aspic...\" width=\"600\" height=\"448\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/ASPIC-PREPAR-600x448.jpg 600w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/ASPIC-PREPAR-1024x766.jpg 1024w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-607\" class=\"wp-caption-text\">Preparando el aspic&#8230;<\/figcaption><\/figure>\n<ul>\n<li>Se introduce en la nevera m\u00ednimo media hora para que cuaje.<\/li>\n<li>Se sigue con otra capa de huevo duro, de la forma que m\u00e1s nos guste y ponemos otro poquito del caldo con gelatina. Con cuidado ponemos el molde en la nevera otra media hora para que cuaje.<\/li>\n<li>Cuando hayamos terminado con las capas de huevo que queramos ponemos el <strong>bonito del norte<\/strong> escurrido de aceite y desmenuzado. El aceite lo guardamos para utilizarlo despu\u00e9s.<\/li>\n<li>Repartimos el <strong>bonito del norte<\/strong> y ponemos preparado de gelatina hasta cubrirlo. Lo introducimos en la nevera para que cuaje unos 30 minutos.<\/li>\n<li>Mientras tanto troceamos los pimientos asados en trocitos peque\u00f1os y tambi\u00e9n un poquito de cebolleta.<\/li>\n<li>Lo ali\u00f1amos con un poquito de aceite del bonito y unas gotitas de vinagre y sal. Lo justo, que no quede muy caldoso.<\/li>\n<li>Se reparte en el molde del aspic y terminamos de cubrir con el preparado de caldo de gelatina.<\/li>\n<\/ul>\n<figure id=\"attachment_608\" aria-describedby=\"caption-attachment-608\" style=\"width: 600px\" class=\"wp-caption alignnone\"><img decoding=\"async\" class=\"size-medium wp-image-608 \" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/aspic-interior-600x448.jpg\" alt=\"Tiene muy buena pinta el aspic de Bonito y Anchoas\" width=\"600\" height=\"448\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/aspic-interior-600x448.jpg 600w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/aspic-interior-1024x766.jpg 1024w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-608\" class=\"wp-caption-text\">Tiene muy buena pinta el aspic de Bonito y Anchoas<\/figcaption><\/figure>\n<ul>\n<li>Se introduce en la nevera y se deja cuajar completamente. Esta vez, antes de desmoldar debe estar un m\u00ednimo de 6 horas. Yo lo preparo siempre de un d\u00eda para otro o por la ma\u00f1ana para tomar por la noche.<\/li>\n<\/ul>\n<p>\u00a1A disfrutar de un plato fresquito!<\/p>\n<figure id=\"attachment_609\" aria-describedby=\"caption-attachment-609\" style=\"width: 600px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-609 \" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/ASPIC-600x448.jpg\" alt=\"Presentaci\u00f3n del aspic de bonito\" width=\"600\" height=\"448\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/ASPIC-600x448.jpg 600w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/ASPIC-1024x766.jpg 1024w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-609\" class=\"wp-caption-text\">Presentaci\u00f3n del aspic de bonito<\/figcaption><\/figure>\n<p>\u00a1<strong>Muchas gracias Eva<\/strong> por tu segunda receta!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Eva, desde Alijaraque (Huelva) nos env\u00eda esta receta de Aspic de Bonito con Pimentada, y nos dice \u201cHola de nuevo, os env\u00edo la segunda receta para el blog de cocina. El aspic de bonito es como un flan muy f\u00e1cil de hacer, s\u00f3lo requiere tiempo ya que no es un plato r\u00e1pido para poder tomar [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":602,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5,6,4],"tags":[21,125,26,27],"class_list":["post-601","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anchoa","category-bonito_del_norte","category-recetas","tag-aceitunas","tag-aspic","tag-huevo","tag-pimiento"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Aspic de bonito con pimentada - 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\/aspic-de-bonito-con-pimentada\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Aspic de bonito con pimentada - La Cocina de Serrats\" \/>\n<meta property=\"og:description\" content=\"Eva, desde Alijaraque (Huelva) nos env\u00eda esta receta de Aspic de Bonito con Pimentada, y nos dice \u201cHola de nuevo, os env\u00edo la segunda receta para el blog de cocina. 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