{"id":9198,"date":"2014-03-27T13:58:54","date_gmt":"2014-03-27T11:58:54","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=9198"},"modified":"2019-09-27T12:25:50","modified_gmt":"2019-09-27T10:25:50","slug":"berenjenas-rellenas-de-anchoas-del-cantabrico","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/berenjenas-rellenas-de-anchoas-del-cantabrico\/","title":{"rendered":"Berenjenas rellenas con anchoas del Cant\u00e1brico"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p>La <a title=\"Recetas con berenjena en La cocina de Serrats\" href=\"https:\/\/serrats.com\/recetas\/tag\/berenjena\/\">berenjena<\/a> es un ingrediente muy habitual en <a title=\"Concurso de recetas en La cocina de Serrats\" href=\"https:\/\/serrats.com\/recetas\/concurso-de-recetas\/\">La cocina de Serrats<\/a>. Y no es de extra\u00f1ar, puesto que admite tantas preparaciones como imaginativos chefs form\u00e1is esta familia: escalivadas, moussakas, canap\u00e9s y todo tipo de rellenos con los que nunca dej\u00e1is de sorprendernos.<\/p>\n<p>La receta de hoy, que adem\u00e1s de anchoas incluye calabaza y queso curado de cabra, nos la manda <strong>Pilar Ruiz<\/strong>,quien en su blog \u00ab<a href=\"https:\/\/comomegustacocinar.blogspot.com.es\/\">Aprendiendo a cocinar<\/a>\u00bb recopila todo tipo de recetas, entre las que cobran especial protagonismo las de su madre <strong>Cristina<\/strong>, la mejor cocinera que conoce y a quien tambi\u00e9n queremos saludar desde aqu\u00ed.<\/p>\n<h2>Ingredientes:<\/h2>\n<ul>\n<li>2 berenjenas<\/li>\n<li>1\/2 calabaza<\/li>\n<li>1 cebolla<\/li>\n<li>3 dientes de ajo<\/li>\n<li>1 lata de <a href=\"https:\/\/www.serrats.com\/anchoas-del-cantabrico\">anchoas del Cant\u00e1brico<\/a><\/li>\n<li>Queso curado de cabra<\/li>\n<li>125 ml de aceite de oliva virgen extra<\/li>\n<li>Sal y pimienta<\/li>\n<\/ul>\n<h2>Elaboraci\u00f3n:<\/h2>\n<ol>\n<li>Comenzamos precalentando el horno a 180\u00ba.<\/li>\n<li>Cortamos las berenjenas por la mitad de manera transversal y le hacemos unos cuantos cortes longitudinales en la pulpa.<\/li>\n<li>Las salpimentamos y les echamos un chorrito de aceite.<\/li>\n<li>Las metemos en el horno sobre papel de horno y las dejamos cocinar durante media hora.<\/li>\n<li>Las sacamos del horno y las dejamos enfriar.<\/li>\n<li>Cuando est\u00e9n fr\u00edas, extraemos la pulpa y conservamos las medias berenjenas vac\u00edas.<\/li>\n<li>Sofre\u00edmos la cebolla muy picada lentamente, en una sart\u00e9n grande.<\/li>\n<li>A\u00f1adimos los ajos picados, la calabaza en daditos y, por \u00faltimo, la pulpa de la berenjena picada.<\/li>\n<li>Dejamos cocinar durante 30 minutos para que se mezclen bien todos los ingredientes y sus sabores.<\/li>\n<li>Rellenamos las medias berenjenas con esta mecla.<\/li>\n<li>Colocamos 3 anchoas sobre cada berenjena.<\/li>\n<li>Rallamos el queso de cabra curado y lo espolvoreamos sobre las berenjenas.<\/li>\n<li>Las metemos en el horno y las gratinamos durante unos diez minutos para que se desaga el queso.<\/li>\n<\/ol>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-medium wp-image-9199\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/berenjenas-rellenas-anchoas-cantabrico-600x400.jpg\" alt=\"Berenjenas rellenas con calabaza y anchoas\" width=\"600\" height=\"400\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/berenjenas-rellenas-anchoas-cantabrico-600x400.jpg 600w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/berenjenas-rellenas-anchoas-cantabrico-1024x682.jpg 1024w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/berenjenas-rellenas-anchoas-cantabrico.jpg 1600w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p><strong>Listas para servir y difrutar. \u00a1Gracias Pilar y Cristina!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; La berenjena es un ingrediente muy habitual en La cocina de Serrats. Y no es de extra\u00f1ar, puesto que admite tantas preparaciones como imaginativos chefs form\u00e1is esta familia: escalivadas, moussakas, canap\u00e9s y todo tipo de rellenos con los que nunca dej\u00e1is de sorprendernos. La receta de hoy, que adem\u00e1s de anchoas incluye calabaza y [&hellip;]<\/p>\n","protected":false},"author":15,"featured_media":9199,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5,4],"tags":[129,156,33],"class_list":["post-9198","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anchoa","category-recetas","tag-berenjena","tag-calabaza","tag-cebolla"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Berenjenas rellenas de anchoas del Cant\u00e1brico<\/title>\n<meta name=\"description\" content=\"La berenjena es un ingrediente muy habitual en La cocina de Serrats. 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