{"id":974,"date":"2009-11-06T10:25:00","date_gmt":"2009-11-06T08:25:00","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=974"},"modified":"2018-04-04T17:02:23","modified_gmt":"2018-04-04T15:02:23","slug":"xato-de-atun-y-anchoas","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/xato-de-atun-y-anchoas\/","title":{"rendered":"Xat\u00f3 de at\u00fan y anchoas"},"content":{"rendered":"<figure id=\"attachment_975\" aria-describedby=\"caption-attachment-975\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/final-xato-detalle.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-full wp-image-975\" title=\"Colores y sabores en armon\u00eda en este Xat\u00f3\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/final-xato-detalle.jpg\" alt=\"Colores y sabores en armon\u00eda en este Xat\u00f3\" width=\"600\" height=\"400\" \/><\/a><figcaption id=\"caption-attachment-975\" class=\"wp-caption-text\">Colores y sabores en armon\u00eda en este Xat\u00f3<\/figcaption><\/figure>\n<p><strong>Patricia<\/strong> nos env\u00eda desde <strong>Barcelona<\/strong> su versi\u00f3n del <a href=\"https:\/\/www.rutadelxato.com\/\">Xat\u00f3<\/a>, una ensalada con pescado t\u00edpica de la zona del Garraf, en Catalunya. Un plato que combina de forma ideal texturas y sabores y que te sorprender\u00e1 si no lo conoces. El Bacalao, el <a href=\"https:\/\/www.serrats.com\/atun-claro.htm\"><strong>At\u00fan Claro<\/strong><\/a> y las<a href=\"https:\/\/www.serrats.com\/anchoas-del-cantabrico.htm\"><strong> Anchoas<\/strong><\/a> con componente esenciales de este plato catal\u00e1n.<\/p>\n<p>Veamos qu\u00e9 se necesita para disfrutar de un Xat\u00f3&#8230;<!--more--><\/p>\n<h2>Ingredientes:<\/h2>\n<p>(para cuatro personas)<\/p>\n<ul>\n<li>Dos latas de <a href=\"https:\/\/www.serrats.com\/es\/anchoa-aceite-frasco-100g-12u\">Anchoas en Aceite<\/a> de Conservas Serrats<\/li>\n<li>Dos latas de <a href=\"https:\/\/www.serrats.com\/es\/lomos-atun-frasco-200g\">At\u00fan Claro en Aceite<\/a> de Conservas Serrats<\/li>\n<li>Dos piezas de lomo de bacalao desalado<\/li>\n<li>Una escarola grande<\/li>\n<li>Aceitunas arbequinas (no presentes en esta receta)<\/li>\n<li>Un frasco de salsa romesco<\/li>\n<li>Aceite<\/li>\n<li>Pimienta<\/li>\n<\/ul>\n<figure id=\"attachment_976\" aria-describedby=\"caption-attachment-976\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/ingredientes-xato.jpg\"><img decoding=\"async\" class=\"size-full wp-image-976\" title=\"Ingredientes para este Xat\u00f3 al estilo de Patri\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/ingredientes-xato.jpg\" alt=\"Ingredientes para este Xat\u00f3 al estilo de Patri\" width=\"600\" height=\"400\" \/><\/a><figcaption id=\"caption-attachment-976\" class=\"wp-caption-text\">Ingredientes para este Xat\u00f3 al estilo de Patri<\/figcaption><\/figure>\n<h2>Preparaci\u00f3n:<\/h2>\n<p>Cabe explicar la receta tradicional conlleva la realizaci\u00f3n de la salsa, que es uno de los secretos de este plato. La receta Patri Style aqu\u00ed presente utiliza salsa Romesco, pero los puristas podr\u00e1n encontrar varias recetas de salsa buscando \u00abXat\u00f3\u00bb en Internet.<\/p>\n<p>Una vez tenemos la salsa lista (en este caso, basta con abrir el bote, que tiene su guasa), la preparaci\u00f3n es trivial:<\/p>\n<ul>\n<li>Lavar bien la escarola, descartar la parte blanca de los tallos y cortar la parte verde en trozos peque\u00f1os. Colocar en una fuente ancha.<\/li>\n<li>Desmigar el bacalao y colocarlo sobre la escarola.<\/li>\n<\/ul>\n<figure id=\"attachment_977\" aria-describedby=\"caption-attachment-977\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/escarola-bacalao.jpg\"><img decoding=\"async\" class=\"size-full wp-image-977\" title=\"escarola+bacalao\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/escarola-bacalao.jpg\" alt=\"escarola+bacalao\" width=\"600\" height=\"400\" \/><\/a><figcaption id=\"caption-attachment-977\" class=\"wp-caption-text\">escarola+bacalao<\/figcaption><\/figure>\n<ul>\n<li>Escurrir un poco el aceite del At\u00fan y de las Anchoas. Aqu\u00ed Patri nos hace un apunte ecologista y nos recuerda que el aceite sobrante nunca debe desaparecer en el fregadero, pues el aceite es muy contaminante por muy bueno y saludable que sea. Cualquier aceite que usemos en casa hay que desecharlo en un tarro junto con la basura, o llevarlo al punto de reciclaje que tengamos m\u00e1s cercano.<\/li>\n<li>Cortar las <strong><strong><strong>Anchoas<\/strong><\/strong><\/strong> en trozos, como tres trozos por cada lomo de anchoa, y a\u00f1adirlos a la fuente.<\/li>\n<\/ul>\n<figure id=\"attachment_978\" aria-describedby=\"caption-attachment-978\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/escarola-bacalao-anchoa.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-978\" title=\"escarola+bacalao+anchoa\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/escarola-bacalao-anchoa.jpg\" alt=\"escarola+bacalao+anchoa\" width=\"600\" height=\"400\" \/><\/a><figcaption id=\"caption-attachment-978\" class=\"wp-caption-text\">escarola+bacalao+anchoa<\/figcaption><\/figure>\n<ul>\n<li>Desmigar un poco el <strong><strong>At\u00fan Claro<\/strong><\/strong> y a\u00f1adirlo a la fuente.<\/li>\n<\/ul>\n<figure id=\"attachment_979\" aria-describedby=\"caption-attachment-979\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/escarola-bacalao-anchoa-atu.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-979\" title=\"escarola+bacalao+anchoa+at\u00fan\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/escarola-bacalao-anchoa-atu.jpg\" alt=\"escarola+bacalao+anchoa+at\u00fan\" width=\"600\" height=\"400\" \/><\/a><figcaption id=\"caption-attachment-979\" class=\"wp-caption-text\">escarola+bacalao+anchoa+at\u00fan<\/figcaption><\/figure>\n<ul>\n<li>Se a\u00f1aden aceitunas al gusto, aceite de oliva y un toque de pimienta.<\/li>\n<li>Finalmente, basta con a\u00f1adir la salsa y removerlo todo para que \u00e9sta se distribuya bien.<\/li>\n<\/ul>\n<figure id=\"attachment_980\" aria-describedby=\"caption-attachment-980\" style=\"width: 306px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/anyadiendo-salsa.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-980\" title=\"El Romesco es una licencia creativa de Patri\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/anyadiendo-salsa-306x459.jpg\" alt=\"El Romesco es una licencia creativa de Patri\" width=\"306\" height=\"459\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/anyadiendo-salsa-306x459.jpg 306w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/anyadiendo-salsa.jpg 600w\" sizes=\"(max-width: 306px) 100vw, 306px\" \/><\/a><figcaption id=\"caption-attachment-980\" class=\"wp-caption-text\">El Romesco es una licencia creativa de Patri<\/figcaption><\/figure>\n<ul>\n<li>Sevir, disfrutar y compartir las impresiones generadas junto a los otros comensales&#8230;<\/li>\n<\/ul>\n<figure id=\"attachment_981\" aria-describedby=\"caption-attachment-981\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/final-xato-entera.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-981\" title=\"escarola+bacalao+anchoa+at\u00fan+salsa=Xat\u00f3!\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/final-xato-entera.jpg\" alt=\"escarola+bacalao+anchoa+at\u00fan+salsa=Xat\u00f3!\" width=\"600\" height=\"400\" \/><\/a><figcaption id=\"caption-attachment-981\" class=\"wp-caption-text\">escarola+bacalao+anchoa+at\u00fan+salsa=Xat\u00f3!<\/figcaption><\/figure>\n<p>Muchas gracias <strong>Patri<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Patricia nos env\u00eda desde Barcelona su versi\u00f3n del Xat\u00f3, una ensalada con pescado t\u00edpica de la zona del Garraf, en Catalunya. Un plato que combina de forma ideal texturas y sabores y que te sorprender\u00e1 si no lo conoces. El Bacalao, el At\u00fan Claro y las Anchoas con componente esenciales de este plato catal\u00e1n. Veamos [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":975,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5,7,4],"tags":[21,34,181,182,183],"class_list":["post-974","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anchoa","category-atun-claro","category-recetas","tag-aceitunas","tag-bacalao","tag-escarola","tag-salsa-romesco","tag-xato"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Xat\u00f3 de at\u00fan y anchoas - La Cocina de Serrats<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.serrats.com\/recetas\/xato-de-atun-y-anchoas\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Xat\u00f3 de at\u00fan y anchoas - La Cocina de Serrats\" \/>\n<meta property=\"og:description\" content=\"Patricia nos env\u00eda desde Barcelona su versi\u00f3n del Xat\u00f3, una ensalada con pescado t\u00edpica de la zona del Garraf, en Catalunya. 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