{"id":760,"date":"2009-08-19T10:20:40","date_gmt":"2009-08-19T08:20:40","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=760"},"modified":"2012-02-01T18:41:06","modified_gmt":"2012-02-01T16:41:06","slug":"pintxos-de-bonito-del-norte-y-pure","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/pintxos-de-bonito-del-norte-y-pure\/","title":{"rendered":"Pintxos de bonito del norte y pur\u00e9"},"content":{"rendered":"<figure id=\"attachment_761\" aria-describedby=\"caption-attachment-761\" style=\"width: 593px\" class=\"wp-caption alignnone\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-full wp-image-761\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Imagen_026.jpg\" alt=\"Pintxos de pur\u00e9 y Bonito del Norte\" width=\"593\" height=\"445\" \/><figcaption id=\"caption-attachment-761\" class=\"wp-caption-text\">Pintxos de pur\u00e9 y Bonito del Norte<\/figcaption><\/figure>\n<p><strong>Arima<\/strong> nos env\u00eda desde <strong>Elche <\/strong>una receta muy original: Pintxos de pur\u00e9 y bonito del norte. Arima nos explica que \u201cson unas tartaletas rellenas con distintos pur\u00e9s, para comer de un solo bocado\u201d. As\u00ed se preparan\u2026<!--more--><\/p>\n<h2>Ingredientes:<\/h2>\n<ul>\n<li>Tartaletas peque\u00f1as.<\/li>\n<li><strong><a href=\"https:\/\/www.serrats.com\/detalles\/bonito_RO400_ol.asp?m=cobertura\">Bonito del norte en aceite de oliva<\/a><\/strong> de <strong><a href=\"https:\/\/www.serrats.com\/\">Conservas Serrats<\/a><\/strong>.<\/li>\n<li>Patatas.<\/li>\n<li>Aguacates.<\/li>\n<li>Yuca.<\/li>\n<li>Calabaza.<\/li>\n<li>Pimienta negra.<\/li>\n<li>Leche.<\/li>\n<li>Sal.<\/li>\n<\/ul>\n<figure id=\"attachment_762\" aria-describedby=\"caption-attachment-762\" style=\"width: 591px\" class=\"wp-caption alignnone\"><img decoding=\"async\" class=\"size-full wp-image-762\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Imagen_011.jpg\" alt=\"Ingredientes necesarios para la elaboraci\u00f3n de los pintxos\" width=\"591\" height=\"443\" \/><figcaption id=\"caption-attachment-762\" class=\"wp-caption-text\">Ingredientes necesarios para la elaboraci\u00f3n de los pintxos<\/figcaption><\/figure>\n<h2>Elaboraci\u00f3n:<\/h2>\n<ul>\n<li>Pelamos y troceamos las      patatas, la yuca, la calabaza y vaciamos los aguacates.<\/li>\n<li>Con estos \u00faltimos solo      tendremos que machacar bien hasta hacer un pur\u00e9, a\u00f1adiendol\u00e9 tambi\u00e9n sal y      pimienta.<\/li>\n<li>Los otros tres      ingredientes los tendremos que hervir hasta que est\u00e9n blandos, la yuca      tendr\u00e1 que estar m\u00e1s tiempo que la patata y la calabaza porque es m\u00e1s      dura.<\/li>\n<li>Una vez escurrido todo se      tritura para obtener los distintos pur\u00e9s, el de patata llevar\u00e1 leche,      sal,\u00a0 pimienta y opcionalmente      mantequilla; el de calabaza tendr\u00e1 que estar m\u00e1s escurrido y llevar\u00e1 menos      leche, su sal y su pimienta; el de yuca admite mucha leche, deberemos a\u00f1adir      hasta obtener la finura que nos guste, y tambi\u00e9n le pondremos sal y      pimienta.<\/li>\n<li>A todos los pur\u00e9s les      agregamos <strong><a href=\"https:\/\/www.serrats.com\/bonito-del-norte.htm\">bonito del norte<\/a><\/strong> de <strong><a href=\"https:\/\/www.serrats.com\/\">Conservas Serrats<\/a><\/strong> desmigado teniendo en cuenta que al de      patata y al de yuca se les debe poner m\u00e1s que al de aguacate y al de      calabaza, porque los dos primeros tienen sabores que apagan al del bonito.<\/li>\n<\/ul>\n<figure id=\"attachment_763\" aria-describedby=\"caption-attachment-763\" style=\"width: 588px\" class=\"wp-caption alignnone\"><img decoding=\"async\" class=\"size-full wp-image-763\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Imagen_022.jpg\" alt=\"Trituramos todo bien para obtener los distintos pur\u00e9s\" width=\"588\" height=\"440\" \/><figcaption id=\"caption-attachment-763\" class=\"wp-caption-text\">Trituramos todo bien para obtener los distintos pur\u00e9s<\/figcaption><\/figure>\n<ul>\n<li>Para presentar      rellenaremos las tartaletas con nuestros pur\u00e9s y colocaremos encima una      miga generosa de bonito y sobre ella nosotros ponemos un puntito de pat\u00e9      italiano de oliva negra, cuidado con \u00e9l porque tapa casi cualquier otro      sabor ya que es muy fuerte.<\/li>\n<\/ul>\n<p>\u00a1Listo para comer!<\/p>\n<figure id=\"attachment_764\" aria-describedby=\"caption-attachment-764\" style=\"width: 595px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-764\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Imagen_023.jpg\" alt=\"Rellenamos las tartaletas con nuestros pur\u00e9s y... \u00a1listo para comer!\" width=\"595\" height=\"445\" \/><figcaption id=\"caption-attachment-764\" class=\"wp-caption-text\">Rellenamos las tartaletas con nuestros pur\u00e9s y... \u00a1listo para comer!<\/figcaption><\/figure>\n<p>\u00a1<strong>Muchas gracias<\/strong> por tu receta <strong>Arima<\/strong>!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Arima nos env\u00eda desde Elche una receta muy original: Pintxos de pur\u00e9 y bonito del norte. Arima nos explica que \u201cson unas tartaletas rellenas con distintos pur\u00e9s, para comer de un solo bocado\u201d. As\u00ed se preparan\u2026<\/p>\n","protected":false},"author":2,"featured_media":761,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6,4],"tags":[240,156,158,311,146,157,105,152,155],"class_list":["post-760","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bonito_del_norte","category-recetas","tag-aguacate","tag-calabaza","tag-leche","tag-patata","tag-pimienta","tag-pimienta-negra","tag-pintxos","tag-pure","tag-yuca"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pintxos de bonito del norte y pur\u00e9 - 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\/pintxos-de-bonito-del-norte-y-pure\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pintxos de bonito del norte y pur\u00e9 - La Cocina de Serrats\" \/>\n<meta property=\"og:description\" content=\"Arima nos env\u00eda desde Elche una receta muy original: Pintxos de pur\u00e9 y bonito del norte. Arima nos explica que \u201cson unas tartaletas rellenas con distintos pur\u00e9s, para comer de un solo bocado\u201d. 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