{"id":7188,"date":"2012-05-25T12:05:31","date_gmt":"2012-05-25T10:05:31","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=7188"},"modified":"2012-11-23T12:47:46","modified_gmt":"2012-11-23T10:47:46","slug":"briwats-de-atun-marroquies","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/briwats-de-atun-marroquies\/","title":{"rendered":"Briwats de at\u00fan Marroqu\u00edes"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>\u00a1Hola amigos! Como en viernes anteriores, hoy os traemos otra receta internacional que incorpora alg\u00fan producto de los que os ofrecemos en <a href=\"https:\/\/www.serrats.com\">conservas Serrats<\/a>. Esta vez toca una receta con un toque ex\u00f3tico, arabesco, muy famosa en Marruecos pero que podr\u00eda asociarse en cuesti\u00f3n de t\u00e9cnica con los rollitos de primavera orientales. Los <strong>\u00abBriwats\u00bb<\/strong> son una preparaci\u00f3n muy popular en todo el norte de Africa, y hay tantos rellenos posibles como ingredientes se puedan combinar. En el caso de hoy, el at\u00fan claro es el protagonista. El aspecto final de la receta es muy vistoso, crujiente y se acompa\u00f1a muy bien con una ensalada fresca. \u00bfLo intentamos?<!--more--><\/p>\n<h2>Ingredientes:<\/h2>\n<ul>\n<li>2 patatas cortadas en trozos<\/li>\n<li>1 cebolla picada<\/li>\n<li><a href=\"https:\/\/www.serrats.com\/atun-claro\">At\u00fan claro de conservas Serrats<\/a><\/li>\n<li>Alcaparras<\/li>\n<li>Aceite de Oliva<\/li>\n<li>Perejil picado<\/li>\n<li>C\u00farcuma molida, pimienta negra, sal, piment\u00f3n, o especias a vuestro gusto<\/li>\n<li>L\u00e1minas de pasta para rollitos de primavera<\/li>\n<li>huevo<\/li>\n<\/ul>\n<h2>Preparaci\u00f3n:<\/h2>\n<ul>\n<li>Cocemos las patatas en agua y mientras tanto doramos la cebolla en una sart\u00e9n<\/li>\n<li>Sacamos las patatas cocidas y las hacemos pur\u00e9 en un bol<\/li>\n<li>Incorporamos al pur\u00e9 la cebolla, el at\u00fan, el perejil, unas pocas alcaparras y la mezcla de especias de vuestro gusto<\/li>\n<li>Mezclamos bien todo el relleno en el bol.<\/li>\n<li>Extendemos bien la pasta de rollito y procedemos a incorporar algo de relleno en un lado<\/li>\n<li>Enrollamos bien la masa y pegamos con huevo para que se selle<\/li>\n<li>Fre\u00edmos en abundante aceite, y escurrimos el sobrante con papel de cocina<\/li>\n<li>Acompa\u00f1amos con una ensalada fresca<\/li>\n<\/ul>\n<p>Como veis, no es demasiado complicada de resolver, y el resultado merece la pena. Hay que tener cuidado con la cantidad de especias que usemos. Lo mejor es hacernos una mezcla propia con los ingredientes que m\u00e1s nos gusten y utilizarla con cuidado para no enmascarar el sabor del at\u00fan, que tiene que predominar en el plato. Por si os quedan dudas, aqu\u00ed os dejo un video en el que una chica llamada Alia, una chef marroqu\u00ed que reproduce los platos tradicionales de su tierra.<\/p>\n<p><iframe src=\"https:\/\/www.youtube.com\/embed\/hPfy3bABir4?rel=0\" frameborder=\"0\" width=\"560\" height=\"315\"><\/iframe><\/p>\n<p><strong>Feliz fin de semana, cuidaos mucho!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Una receta ex\u00f3tica del norte de Africa que incorpora el at\u00fan claro. Los Briwats marroqu\u00edes.<\/p>\n","protected":false},"author":2,"featured_media":7189,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7,4],"tags":[273,33,784,26,680,170],"class_list":["post-7188","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-atun-claro","category-recetas","tag-alcaparras","tag-cebolla","tag-especias","tag-huevo","tag-pasta-brick","tag-perejil"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Briwats de at\u00fan Marroqu\u00edes - La Cocina de Serrats<\/title>\n<meta name=\"description\" content=\"Una receta ex\u00f3tica del norte de Africa que incorpora el at\u00fan claro. 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