{"id":7124,"date":"2012-06-07T09:32:46","date_gmt":"2012-06-07T07:32:46","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=7124"},"modified":"2016-09-21T13:28:26","modified_gmt":"2016-09-21T11:28:26","slug":"pintxo-de-escalivada-con-anchoas-serrats","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/pintxo-de-escalivada-con-anchoas-serrats\/","title":{"rendered":"Pintxo de escalivada con anchoas Serrats"},"content":{"rendered":"<p>Cada poco tiempo volvemos a los pintxos, a los de toda la vida. Los que siguen un proceso artesanal en su preparaci\u00f3n, manual en su montaje, y r\u00e1pido a la hora de comer. En este caso, el pintxo nos lo env\u00eda Anna, y es todo un homenaje a la cocina tradicional en miniatura. En una \u00e9poca en la que est\u00e1n tan en boga las esferificaciones, emulsionados, deconstruciones, etc&#8230;, echar mano de los productos y las t\u00e9cnicas de toda la vida siempre es un acierto. Y una escalivada sobre un buen pan crujiente y una anchoa de calidad coronando el conjunto no necesita nada m\u00e1s. Si acaso un tinto con cuerpo y buena\u00a0compa\u00f1\u00eda.<!--more--><\/p>\n<h2>Ingredientes:<\/h2>\n<ul>\n<li>1 pimiento rojo<\/li>\n<li>1 berenjena<\/li>\n<li>1 cebolla<\/li>\n<li>1 lata de Antxoas del Cant\u00e1brico Serrats de 50 grs en aceite de oliva<\/li>\n<li>1 barra de pan cortada en rebanadas<\/li>\n<\/ul>\n<h2>Preparaci\u00f3n:<\/h2>\n<ul>\n<li>Para preparar la escalivada, precalentamos el horno a unos 180 \u00ba C durante 10 minutos<\/li>\n<li>Ponemos la berenjena, el pimiento rojo y la cebolla en una bandeja, para luego meterla en el horno durante 25 minutos<\/li>\n<li>Abrimos el horno y le damos la vuelta a las hortalizas y lo dejamos otros 25 minutos m\u00e1s<\/li>\n<li>\u00a0Apagamos el horno, sacamos la bandeja y envolvemos en papel de peri\u00f3dico cada cosa por separado (Anna nos cuenta que as\u00ed se pelan mejor)<\/li>\n<li>Cuando se enfr\u00ede lo pelamos y quitamos las semillas<\/li>\n<li>Cortamos todo a tiras<\/li>\n<li>Tostamos el pan que vamos a usar de base del pintxo<\/li>\n<li>Le colocamos encima un poco de cebolla, pimiento y berenjena<\/li>\n<li>A\u00f1adimos un chorrito de aceite (aprovechamos el que trae la lata que queda mucho mejor)<\/li>\n<li>Por \u00faltimo decoramos con anchoas Serrat\n<figure id=\"attachment_7126\" aria-describedby=\"caption-attachment-7126\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-medium wp-image-7126\" title=\"pintxo de anchoas y escalivada\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/pintxo-de-anchoas-y-escalivada1-600x374.jpg\" alt=\"\" width=\"600\" height=\"374\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/pintxo-de-anchoas-y-escalivada1-600x374.jpg 600w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/pintxo-de-anchoas-y-escalivada1-1024x639.jpg 1024w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-7126\" class=\"wp-caption-text\">Listos para el picoteo<\/figcaption><\/figure>\n<p><strong>\u00a0\u00a1Que poquito van a durar, Anna!<\/strong><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pocas cosas hay m\u00e1s sanas y sabrosas que la escalivada mediterr\u00e1nea, y con la aportaci\u00f3n de nuestra anchoa del Cant\u00e1brico, \u00a1el conjunto es irresistible!<\/p>\n","protected":false},"author":2,"featured_media":7125,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5,4],"tags":[129,33,144,180],"class_list":["post-7124","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anchoa","category-recetas","tag-berenjena","tag-cebolla","tag-pan","tag-pimiento-rojo"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - 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