{"id":8806,"date":"2013-11-12T18:44:20","date_gmt":"2013-11-12T16:44:20","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=8806"},"modified":"2013-11-12T18:44:20","modified_gmt":"2013-11-12T16:44:20","slug":"bocado-de-mar","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/bocado-de-mar\/","title":{"rendered":"Bocado de mar"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-medium wp-image-8807\" alt=\"Bocado de mar\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Bocado-de-mar-600x279.jpg\" width=\"600\" height=\"279\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/Bocado-de-mar-600x279.jpg 600w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/Bocado-de-mar-1024x477.jpg 1024w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>\u00a1Impresionante receta salida de una no menos impresionante mente creativa! Fijaos en el <strong>bocado de mar<\/strong> que nos env\u00eda <strong>Pedro<\/strong>: elaborado, vistoso, y original 100%. Una espiral crujiente que encierra una anchoa con algas, higo \u00a0y el toque vivo que le otorga a todo la reducci\u00f3n de Pedro Ximenez. Por cierto, su tocayo se estrena en nuestro concurso por la puerta grande, y nos propone echar un ojo a \u00ab<a href=\"https:\/\/www.eleconomista.es\/blogs\/gastrobecario\/\">Gastrobecario<\/a>\u00ab, blog multi-contenido en el que lo mismo te encuentras una cr\u00edtica, que una receta, o un truquillo de cocina. De momento hoy ya tenemos deberes: clavar una espiral \u00a1y rellenarla con mucho arte!<!--more--><\/p>\n<h2>Ingredientes:<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.serrats.com\/comprar-anchoas-del-cantabrico\">Anchoas del cant\u00e1brico de Conservas Serrats<\/a><\/li>\n<li>R\u00facula<\/li>\n<li>Pedro Ximenez<\/li>\n<li>Higo seco<\/li>\n<li>Espaguetis de mar de Conservas Serrats<\/li>\n<li>Agua<\/li>\n<li>Harina<\/li>\n<li>Sal<\/li>\n<\/ul>\n<h2>Preparaci\u00f3n:<\/h2>\n<ul>\n<li>Primero, mezclamos el agua con la sal y la harina, para crear una masa de \u201dpan\u201d pero sin levadura. Cuando tengamos una masa de consistencia blanda pero no pegajosa, hacemos tiras finas, y en un canuto, engrasado previamente, las enrollamos. Despu\u00e9s horneamos hasta que quede dorado a unos 180\u00baC. Reservamos.<\/li>\n<li>Cogemos los higos, los abrimos y sacamos la parte de dentro (pepitas y carne del higo seco) y hacemos bolitas. Reservamos.<\/li>\n<li>Ponemos el Pedro Ximenez a reducir, hasta conseguir una consistencia de sirope. Si lo compramos ya en reducci\u00f3n, nos ahorraremos este paso.<\/li>\n<li>Por ultimo cogemos el pan, e introducimos 2-3 hojas de r\u00facula, justo encima ponemos la anchoa, en en centro colocamos una bol\u00edta del higo, a un lado una gota de reducci\u00f3n, y en la otra punta unos espaguetis de mar.<\/li>\n<\/ul>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-medium wp-image-8807\" alt=\"Bocado de mar\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Bocado-de-mar-600x279.jpg\" width=\"600\" height=\"279\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/Bocado-de-mar-600x279.jpg 600w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/Bocado-de-mar-1024x477.jpg 1024w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p><strong>\u00a1Pedro se estrena a lo grande!<\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00bfQuer\u00e9is bordar el aperitivo con una receta original? Estos bocados de mar os solucionar\u00e1n la papeleta.<\/p>\n","protected":false},"author":2,"featured_media":8807,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5,4],"tags":[349,224,86,741,647,586,140],"class_list":["post-8806","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anchoa","category-recetas","tag-agua","tag-espagueti-de-mar","tag-harina","tag-higo","tag-reduccion-pedro-ximenez","tag-rucula","tag-sal"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bocado de mar - La Cocina de Serrats<\/title>\n<meta name=\"description\" content=\"\u00bfQuer\u00e9is bordar el aperitivo con una receta original? 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