{"id":925,"date":"2009-10-06T09:59:49","date_gmt":"2009-10-06T07:59:49","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=925"},"modified":"2018-10-22T12:01:00","modified_gmt":"2018-10-22T10:01:00","slug":"bocadillo-de-anchoa-queso-y-tomate","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/bocadillo-de-anchoa-queso-y-tomate\/","title":{"rendered":"Bocadillo de anchoa, queso y tomate"},"content":{"rendered":"<p><a href=\"https:\/\/www.mileurismogourmet.com\/\">Mariano<\/a> nos env\u00eda una sencilla y rica receta: bocadillo de anchoa, queso y tomate. \u00a0Consiste \u00fanicamente en \u00a0untar las rebanadas como en tumaca pero sin ajo (opci\u00f3n personal para no quitar protagonismo a la anchoa) para despu\u00e9s meterle los pescaditos y unas lonchas finas de queso San Sim\u00f3n da Costa, u otro queso ahumado y algo graso que va muy bien con el salaz\u00f3n. Se trata de una receta tradicional; sin embargo, en esta ocasi\u00f3n, la idea de Mariano ha sido darle una vuelta m\u00e1s presentable y actual, como pod\u00e9is comprobar en la foto.<!--more--><\/p>\n<h2>Ingredientes:<\/h2>\n<ul>\n<li>1 lata\u00a0 peque\u00f1a de <a href=\"https:\/\/www.serrats.com\/es\/anchoa-aceite-frasco-100g-12u\">anchoas en aceite<\/a> de Conservas Serrats<\/li>\n<li>1 placa de pasta brisa (masa quebrada) congelada<\/li>\n<li>Cortezas de queso San Sim\u00f3n<\/li>\n<li>1 vaso de leche evaporada<\/li>\n<li>2 buenos tomates<\/li>\n<li>Sal negra<\/li>\n<li>Semilla de amapola<\/li>\n<li>2 cucharadas de lecitina de soja<\/li>\n<li>Aceite de oliva virgen extra<\/li>\n<\/ul>\n<h2>Preparaci\u00f3n:<\/h2>\n<ul>\n<li>Empezaremos preparando la espuma de San Sim\u00f3n, para ello <strong>ponemos la leche en un cazo e introducimos las cortezas del queso<\/strong>. Aprovecharemos entonces una de las pocas virtudes de la vitrocer\u00e1mica, poder disponer de una baja temperatura constante poniendo el fuego al m\u00ednimo. Para aquellos afortunados con cocina de gas, pueden meter el cazo en el horno 60\u00ba-70\u00ba. El prop\u00f3sito es hacer una infusi\u00f3n, trasladando los sabores m\u00e1s ahumados del queso a la leche. Cuanto m\u00e1s tiempo m\u00e1s sabor.<\/li>\n<li>El <strong>pan del bocata lo vamos a sustituir por masa quebrada<\/strong>. S\u00f3lo hay que descongelar la placa (1 hora), estirarla un poco con el rodillo y espolvorear por ambos lados con un poco de <a href=\"https:\/\/serrats.com\/recetas\/tag\/sal-negra\/\">sal negra<\/a> y semilla de amapola.<\/li>\n<li>Presionamos <strong>con las manos o con el rodillo para que se integre y pinchamos con un tenedor<\/strong> para que no suba. Seguidamente cortamos en tiras gruesas e introducimos 15-20 minutos en el horno precalentado a 200\u00ba. Ya tenemos unas fant\u00e1sticas galletas saladas que, aun solas, est\u00e1n francamente buenas.<\/li>\n<li>Para el <strong>tomate \u00fanicamente hay que sacarle la pulpa<\/strong> y dejarla macerar un rato en aceite de oliva virgen, e introducir en la nevera.<\/li>\n<li>Y volvemos con la espuma, <strong>que ya habr\u00e1 cogido un delicioso sabor a queso ahumado<\/strong>. Retiramos las cortezas e incorporamos la lecitina de soja que nos dar\u00e1 cierta estabilidad para la espuma.<\/li>\n<\/ul>\n<figure id=\"attachment_926\" aria-describedby=\"caption-attachment-926\" style=\"width: 400px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/P240909_20.120001.JPG\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-full wp-image-926\" title=\"P240909_20.120001\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/P240909_20.120001.JPG\" alt=\"P240909_20.120001\" width=\"400\" height=\"300\" \/><\/a><figcaption id=\"caption-attachment-926\" class=\"wp-caption-text\">La espuma con la lecitina de soja<\/figcaption><\/figure>\n<ul>\n<li>No es dif\u00edcil de obtener batiendo en\u00e9rgicamente con una varilla, pero Mariano decidi\u00f3 tirar un poco de tecnolog\u00eda y, a falta de sif\u00f3n, ha empleado el <em>aeroccino <\/em>de la <em>nespresso<\/em>, con la que se obtiene habitualmente la leche espumada para los capuccinos. Simplemente ha vertido la mezcla en el vaso y lo ha encendido con funci\u00f3n de espumar en fr\u00edo.<\/li>\n<\/ul>\n<figure id=\"attachment_931\" aria-describedby=\"caption-attachment-931\" style=\"width: 400px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/P240909_20.5600011.JPG\"><img decoding=\"async\" class=\"size-full wp-image-931\" title=\"P240909_20.560001\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/P240909_20.5600011.JPG\" alt=\"P240909_20.560001\" width=\"400\" height=\"300\" \/><\/a><figcaption id=\"caption-attachment-931\" class=\"wp-caption-text\">La espuma<\/figcaption><\/figure>\n<p>Y listo, s\u00f3lo queda emplatar un poco bonito e intentar introducir todos los ingredientes en el bocado; las anchoas aportan el sabor principal, atemperado por la suavidad et\u00e9rea del queso en espuma, el toque de acidez refrescante del tomate y, por \u00faltimo, el punto crujiente y divertido de la galleta. Pru\u00e9benlo.<\/p>\n<figure id=\"attachment_932\" aria-describedby=\"caption-attachment-932\" style=\"width: 400px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/P240909_21.040001.JPG\"><img decoding=\"async\" class=\"wp-image-932 size-full\" title=\"Bocadillo de anchoas, queso y tomate\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/P240909_21.040001.JPG\" alt=\"Bocadillo de anchoas, queso y tomate\" width=\"400\" height=\"300\" \/><\/a><figcaption id=\"caption-attachment-932\" class=\"wp-caption-text\">Bocadillo de anchoas, queso y tomate<\/figcaption><\/figure>\n<p><strong>Muchas gracias Mariano<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mariano nos env\u00eda una sencilla y rica receta: bocadillo de anchoa, queso y tomate. \u00a0Consiste \u00fanicamente en \u00a0untar las rebanadas como en tumaca pero sin ajo (opci\u00f3n personal para no quitar protagonismo a la anchoa) para despu\u00e9s meterle los pescaditos y unas lonchas finas de queso San Sim\u00f3n da Costa, u otro queso ahumado y [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":17068,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5],"tags":[937,158,18,175,24,1807,23],"class_list":["post-925","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anchoa","tag-bocadillos","tag-leche","tag-pasta","tag-pasta-brisa","tag-queso","tag-sal-negra","tag-tomate"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - 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