{"id":2839,"date":"2016-04-30T19:12:40","date_gmt":"2016-04-30T19:12:40","guid":{"rendered":"https:\/\/hostalets.ch\/ensalada-de-bacalao-con-salmorejo-y-sorbete-de-arbequina-ecologico\/"},"modified":"2016-04-30T19:12:40","modified_gmt":"2016-04-30T19:12:40","slug":"ensalada-de-bacalao-con-salmorejo-y-sorbete-de-arbequina-ecologico","status":"publish","type":"post","link":"https:\/\/hostalets.ch\/it\/ensalada-de-bacalao-con-salmorejo-y-sorbete-de-arbequina-ecologico\/","title":{"rendered":"ENSALADA DE BACALAO CON SALMOREJO Y SORBETE DE ARBEQUINA ECOL\u00d3GICO"},"content":{"rendered":"
<\/span><\/div>
<\/div><\/div><\/div>

Ingredientes:<\/h1><\/span>
<\/div><\/div><\/div>
    \n
  • 400 gr. bacalao desmigado desalado.<\/li>\n
  • 2 pimientos verdes y rojos,<\/li>\n
  • 4 tomates rojos rallados.<\/li>\n
  • 2 cebolletas.<\/li>\n
  • 10 ml. vinagre al Pedro Xim\u00e9nez Hostalets.<\/li>\n
  • 75 ml. Aceite de Oliva Virgen Extra Ecol\u00f3gico Hostalets.<\/li>\n
  • 5 g.Jengibre.<\/li>\n
  • 2 dientes de ajo.<\/li>\n
  • 2 rebanadas de pan duro.<\/li>\n
  • 30 g sal.<\/li>\n
  • 150 ml. Agua,<\/li>\n
  • 225 g. az\u00facar.<\/li>\n
  • 100 g. Crema de queso tipo mascarpone.<\/li>\n<\/ul>\n<\/div>
    <\/div><\/div><\/div>

    Elaboraci\u00f3n:<\/strong><\/h1><\/span>
    <\/div><\/div><\/div>

    Bacalao Desmigar el bacalao y ponerlo en remojo en agua fr\u00eda hasta que est\u00e9 a punto de sal (procurando cambiar el agua las menos veces posibles) a\u00f1adir los pimientos troceados, la cebolleta y el tomate rallado, vinagre al Pedro Xim\u00e9nez Hostalets, Aceite de Oliva Virgen Extra Ecol\u00f3gico Hostalets<\/p>\n

    <\/h3>\n

    Preparaci\u00f3n el salmorejo:<\/strong><\/h3>\n

    Pasar por la batidora todos los ingredientes: tomates, ajos, pan, vinagre al Pedro Xim\u00e9nez Hostalets, sal y Aceite de Oliva Virgen Extra Ecol\u00f3gico Hostalets, hasta obtener un consistente salmorejo.<\/p>\n<\/div>

    <\/div><\/div><\/div>

    Presentaci\u00f3n:<\/strong><\/h1><\/span>
    <\/div><\/div><\/div>

    En un plato hondo pondremos el salmorejo, en un molde circular pondremos la ensalada de bacalao y montaremos encima del salmorejo, acabar el plato con el sorbete de aceite para refrescar todo lo posible.<\/p>\n<\/div>

    <\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":647,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[153,8,137],"tags":[],"_links":{"self":[{"href":"https:\/\/hostalets.ch\/it\/wp-json\/wp\/v2\/posts\/2839"}],"collection":[{"href":"https:\/\/hostalets.ch\/it\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hostalets.ch\/it\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hostalets.ch\/it\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hostalets.ch\/it\/wp-json\/wp\/v2\/comments?post=2839"}],"version-history":[{"count":0,"href":"https:\/\/hostalets.ch\/it\/wp-json\/wp\/v2\/posts\/2839\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hostalets.ch\/it\/wp-json\/wp\/v2\/media\/647"}],"wp:attachment":[{"href":"https:\/\/hostalets.ch\/it\/wp-json\/wp\/v2\/media?parent=2839"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hostalets.ch\/it\/wp-json\/wp\/v2\/categories?post=2839"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hostalets.ch\/it\/wp-json\/wp\/v2\/tags?post=2839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}