{"id":7812,"date":"2012-11-13T12:32:02","date_gmt":"2012-11-13T10:32:02","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=7812"},"modified":"2022-09-05T13:36:47","modified_gmt":"2022-09-05T11:36:47","slug":"minilanas-de-ventresca","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/minilanas-de-ventresca\/","title":{"rendered":"Minila\u00f1as de ventresca"},"content":{"rendered":"<p>\u00a1C\u00f3mo nos gusta la combinaci\u00f3n de Conservas Serrats con la pasta! En nuestro <a href=\"https:\/\/serrats.com\/recetas\/listado-de-recetas-de-conservas-serrats\/\">recetario <\/a>(que es el vuestro) ten\u00e9is muchos ejemplos al respecto. En el caso de nuestra receta \u00a0de hoy, <strong>Ana<\/strong> se ha decidido por estas deliciosas\u00a0<strong>minila\u00f1as individuales de ventresca<\/strong>. Para nosotros, despu\u00e9s de echar un vistazo a \u00ab<a href=\"https:\/\/www.espancomido.com\/\">Es pan comido<\/a>\u00bb todo lo que diga <strong>Ana<\/strong> va a misa, as\u00ed que ya hemos puesto las placas de lasa\u00f1a a remojo y estamos abriendo latas de ventresca. Solo imaginar la suavidad de la bechamel, la pasta al dente, el sabor de la ventresca, todo calentito&#8230;. \u00a1Todos a hacer caceroling inmediatamente!<!--more--><\/p>\n<h2 style=\"text-align: left;\">Ingredientes:<\/h2>\n<ul>\n<li>240 gr\u00a0de\u00a0<a href=\"https:\/\/www.serrats.com\/ventresca-de-bonito\">ventresca<\/a>\u00a0de\u00a0bonito del norte (2 latas)<\/li>\n<li>\u00bd cebolla<\/li>\n<li>1 pimiento<\/li>\n<li>4 huevos duros<\/li>\n<li>Tomate frito<\/li>\n<li>1 paquete\u00a0de\u00a0placas\u00a0de\u00a0lasa\u00f1a<\/li>\n<li>Salsa bechamel<\/li>\n<li>Queso rallado<\/li>\n<li>Sal y pimienta<\/li>\n<\/ul>\n<h2>Preparaci\u00f3n:<\/h2>\n<ul>\n<li>Hidratamos las placas\u00a0de\u00a0la lasa\u00f1a siguiendo las instrucciones\u00a0de\u00a0la caja. Las podremos a escurrir sobre un pa\u00f1o limpio y las cortamos con un corta pastas del tama\u00f1o que las queramos. Guardaremos las esquinas sobrantes para hacer una pasta<\/li>\n<li>En una sart\u00e9n sofre\u00edmos la cebolla y el pimiento. Cuando est\u00e9n pochados, a\u00f1adimos la\u00a0ventresca\u00a0de\u00a0bonito desmenuzada junto con el huevo duro picado y el tomate frito. Salpimentamos. Dejamos el relleno en la sart\u00e9n durante unos 4 minutos y retiramos del fuego<\/li>\n<li>\u00a0Para montar las lasa\u00f1as, pondremos en la primera capa la pasta, luego la preparaci\u00f3n del at\u00fan y encima un par\u00a0de\u00a0cucharadas\u00a0de\u00a0salsa bechamel. Repetimos las capas para acabar en pasta y bechamel. Espolvoreamos con queso rallado y gratinaremos en el horno<\/li>\n<li>Una vez gratinado, tenemos un rico plato sencillo y novedoso\u00a0de\u00a0presentaci\u00f3n, \u00a1Es Pan Comido!<\/li>\n<\/ul>\n<p>\u00a1Tremendas, Ana!<\/p>\n<p>Por cierto, no olvid\u00e9is nuestro <a href=\"https:\/\/serrats.com\/recetas\/una-propuesta-navidena\/\">nuevo concurso<\/a> de cara a las navidades, \u00a1hay m\u00e1s premios y\u00a0sorpresas!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Unas lasa\u00f1itas con Conservas Serrats para probar y repetir, repetir, repetir, e incluso repetir.<\/p>\n","protected":false},"author":2,"featured_media":17106,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4,9],"tags":[111,33,417,146,27,849,256,140,324],"class_list":["post-7812","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","category-ventresca-de-bonito","tag-bechamel","tag-cebolla","tag-huevo-duro","tag-pimienta","tag-pimiento","tag-placas-de-lasana","tag-queso-rallado","tag-sal","tag-tomate-frito"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - 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