{"id":832,"date":"2009-10-08T16:02:24","date_gmt":"2009-10-08T14:02:24","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=832"},"modified":"2022-09-02T14:18:34","modified_gmt":"2022-09-02T12:18:34","slug":"ventresca-de-bonito-con-aguacate-al-martini-rojo","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/ventresca-de-bonito-con-aguacate-al-martini-rojo\/","title":{"rendered":"Ventresca de bonito con aguacate al martini rojo"},"content":{"rendered":"<p><strong>Patricia<\/strong> nos env\u00eda desde <strong>Barcelona<\/strong> su segunda receta, donde la protagonista es la <strong>Ventresca de Bonito en aceite de oliva<\/strong>, que se ve acompa\u00f1ada por una mezcla de sabores frutales y dulces. F\u00e1cil y sugerente, el \u00fanico truco para conseguir un resultado estupendo est\u00e1 en la reducci\u00f3n del Martini Rosso\u2026<!--more--><\/p>\n<h2><strong>Ingredientes:<\/strong><\/h2>\n<p>(para dos personas)<\/p>\n<ul>\n<li>Un aguacate (nosotros usamos dos por que somos unos viciosos)<\/li>\n<li>Tostas de pan o pan tostado<\/li>\n<li>Una lata de <a href=\"https:\/\/www.serrats.com\/detalles\/ventresca_OL120_ol.asp?m=general\">Ventresca en aceite<\/a> de <a href=\"https:\/\/www.serrats.com\">Conservas<\/a> Serrats<\/li>\n<li>Martini Rojo, medio vaso<\/li>\n<li>Un toque de pimienta<\/li>\n<li>Un toque de semillas de s\u00e9samo<\/li>\n<\/ul>\n<figure id=\"attachment_834\" aria-describedby=\"caption-attachment-834\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/ingredientes2.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-full wp-image-834\" title=\"Para esta receta de Ventresca necesitas muy pocos elementos\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/ingredientes2.jpg\" alt=\"Para esta receta de Ventresca necesitas muy pocos elementos\" width=\"600\" height=\"450\" \/><\/a><figcaption id=\"caption-attachment-834\" class=\"wp-caption-text\">Para esta receta de Ventresca necesitas muy pocos elementos<\/figcaption><\/figure>\n<h2><strong>Elaboraci\u00f3n:<\/strong><\/h2>\n<ul>\n<li>Abre el aguacate, vac\u00edalo y con un tenedor haz de la pulpa un pur\u00e9<\/li>\n<\/ul>\n<figure id=\"attachment_835\" aria-describedby=\"caption-attachment-835\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/aguacate.jpg\"><img decoding=\"async\" class=\"size-full wp-image-835\" title=\"Hay que trabajar el aguacate un poco\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/aguacate.jpg\" alt=\"Hay que trabajar el aguacate un poco\" width=\"600\" height=\"400\" \/><\/a><figcaption id=\"caption-attachment-835\" class=\"wp-caption-text\">Hay que trabajar el aguacate un poco<\/figcaption><\/figure>\n<ul>\n<li>Puedes usar guacamole en vez de aguacate, pero ten en cuenta que el sabor del guacamole podr\u00eda enmascarar el de la <a href=\"https:\/\/www.serrats.com\/ventresca-de-bonito.htm\">ventresca<\/a> y el del Martini<\/li>\n<li>Unta el pan con la pulpa del aguacate, s\u00e9 generoso<\/li>\n<li>Adereza con un poco de pimienta y un poco de s\u00e9samo. Se trata de que el dulce de la fruta y el dulce del Martini no conviertan esta entrada en un postre.<\/li>\n<\/ul>\n<ul>\n<li>Sobre el aguacate, coloca la <strong>ventresca de bonito en aceite de oliva<\/strong>. Escurre un poco el aceite, pero no la dejes demasiado seca.<\/li>\n<\/ul>\n<figure id=\"attachment_837\" aria-describedby=\"caption-attachment-837\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/masventresca.jpg\"><img decoding=\"async\" class=\"size-full wp-image-837\" title=\"Aqu\u00ed llega la protagonista: la Ventresca de Bonito Serrats\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/masventresca.jpg\" alt=\"Aqu\u00ed llega la protagonista: la Ventresca de Bonito Serrats\" width=\"600\" height=\"400\" \/><\/a><figcaption id=\"caption-attachment-837\" class=\"wp-caption-text\">Aqu\u00ed llega la protagonista: la Ventresca de Bonito Serrats<\/figcaption><\/figure>\n<ul>\n<li>En una sarten con fuego fuerte, vierte el medio vaso de Martini Rojo. Tienes que dejarlo el tiempo justo para que empiece a espesar: la \u00fanica dificultad del plato es que si reduces demasiado quedar\u00e1 amargo y si reduces poco no conseguir\u00e1s ese efecto de caramelo deseado&#8230;<\/li>\n<\/ul>\n<figure id=\"attachment_838\" aria-describedby=\"caption-attachment-838\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/reduciendo-el-martini.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-838\" title=\"El secreto est\u00e1 en encontrar el punto de reducci\u00f3n adecuado...\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/reduciendo-el-martini.jpg\" alt=\"El secreto est\u00e1 en encontrar el punto de reducci\u00f3n adecuado...\" width=\"600\" height=\"400\" \/><\/a><figcaption id=\"caption-attachment-838\" class=\"wp-caption-text\">El secreto est\u00e1 en encontrar el punto de reducci\u00f3n adecuado&#8230;<\/figcaption><\/figure>\n<ul>\n<li>Ahora s\u00f3lo falta dejar un chorrito de la reducci\u00f3n de Martini sobre la <strong>ventresca<\/strong>, y \u00a1listo!<\/li>\n<\/ul>\n<figure id=\"attachment_839\" aria-describedby=\"caption-attachment-839\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/platofinal.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-839\" title=\"Un fant\u00e1stico plato que despertar\u00e1 la curiosidad de nuestros invitados\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/platofinal.jpg\" alt=\"Un fant\u00e1stico plato que despertar\u00e1 la curiosidad de nuestros invitados\" width=\"600\" height=\"400\" \/><\/a><figcaption id=\"caption-attachment-839\" class=\"wp-caption-text\">Un fant\u00e1stico plato que despertar\u00e1 la curiosidad de nuestros invitados<\/figcaption><\/figure>\n<p>Una entrada muy resultona para sorprender a nuestros invitados. \u00a1<strong>Muchas gracias Patricia<\/strong> por compartirla con nosotros!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Patricia nos env\u00eda desde Barcelona su segunda receta, donde la protagonista es la Ventresca de Bonito en aceite de oliva, que se ve acompa\u00f1ada por una mezcla de sabores frutales y dulces. F\u00e1cil y sugerente, el \u00fanico truco para conseguir un resultado estupendo est\u00e1 en la reducci\u00f3n del Martini Rosso\u2026<\/p>\n","protected":false},"author":2,"featured_media":833,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4,9],"tags":[240,167,144,77],"class_list":["post-832","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","category-ventresca-de-bonito","tag-aguacate","tag-martini","tag-pan","tag-sesamo"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ventresca de bonito con aguacate al martini rojo - La Cocina de Serrats<\/title>\n<meta name=\"description\" content=\"Ventrasca de Bonito acompa\u00f1ada por una mezcla de sabores frutales. 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