{"id":17962,"date":"2016-08-09T19:03:37","date_gmt":"2016-08-09T17:03:37","guid":{"rendered":"http:\/\/youvalencia.com\/index.html\/?p=17962"},"modified":"2016-08-12T13:49:17","modified_gmt":"2016-08-12T11:49:17","slug":"como-cocinar-autentico-esgarraet","status":"publish","type":"post","link":"https:\/\/youvalencia.com\/index.html\/2016\/08\/09\/como-cocinar-autentico-esgarraet\/","title":{"rendered":"C\u00f3mo puedes cocinar el aut\u00e9ntico &#8216;esgarraet&#8217; valenciano"},"content":{"rendered":"<p style=\"text-align: justify;\"><a href=\"http:\/\/youvalencia.com\/wp-content\/uploads\/2016\/08\/Esgarraet-002.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-17965 alignleft\" src=\"http:\/\/youvalencia.com\/wp-content\/uploads\/2016\/08\/Esgarraet-002-300x225.jpg\" alt=\"Esgarraet 002\" width=\"300\" height=\"225\" srcset=\"https:\/\/youvalencia.com\/wp-content\/uploads\/2016\/08\/Esgarraet-002-300x225.jpg 300w, https:\/\/youvalencia.com\/wp-content\/uploads\/2016\/08\/Esgarraet-002-768x576.jpg 768w, https:\/\/youvalencia.com\/wp-content\/uploads\/2016\/08\/Esgarraet-002.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>Aparte de la paella, la horchata y hasta la fideu\u00e0, la gastronom\u00eda valenciana se nutre de un sinf\u00edn de platos t\u00edpicos que a veces se nos pasa por alto que son \u00abinventos\u00bb de nuestra tierra, por ser algo menos conocidos o que han tenido menos trascendencia internacional. Uno de ellos es el\u00a0<strong><em>esgarraet<\/em>,<\/strong> un tipo de ensalada basada en el pimiento rojo asado, al que se le suma bacalao en salaz\u00f3n, aceite y ajos. Son los ingredientes de su<strong> receta m\u00e1s tradicional<\/strong>, aunque con el paso del tiempo, y en seg\u00fan qu\u00e9 localidades valencianas, podemos encontrarlo tambi\u00e9n con berenjena, aceitunas negras, mojama y huevo cocido. No, no necesariamente con todos ellos, pero s\u00ed con algunos de estos \u00abextra\u00bb a la hora de servirlo y cocinarlo.<\/p>\n<p style=\"text-align: justify;\">Este\u00a0<em>esgarraet<\/em> es un entrante perfecto para acompa\u00f1ar otros platos principales m\u00e1s copiosos, y combina con todo tipo de carnes o pescados. De hecho, en Valencia es muy frecuente encontrarlo en restaurantes junto a las tellinas o a las cl\u00f3chinas, los otros grandes aperitivos de nuestra tierra. Lo mejor del\u00a0<em>esgarraet<\/em>, como ocurre con los otros dos entrantes mencionados, es que al terminarlo, siempre queda<strong> algo con lo que\u00a0<em>sucar<\/em><\/strong> (mojar, rebanar) el pan. \u00bfPuede haber un final mejor para un plato de por s\u00ed delicioso? Para los m\u00e1s tradicionales y religiosos, el\u00a0<em>esgarraet<\/em>, adem\u00e1s, es un <strong>plato muy estacional<\/strong>, que se cocina especialmente en <strong>Semana Santa<\/strong>, por aquello de que no lleva carne en su elaboraci\u00f3n. \u00bfQuieres cocinarlo t\u00fa?<\/p>\n<p style=\"text-align: justify;\"><strong>Ingredientes (para 4 personas):<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>250 gramos de pimiento asado en tiras (dos pimientos rojos)<\/li>\n<li>60 gramos de migas de bacalao en salaz\u00f3n<\/li>\n<li>3 dientes de ajo<\/li>\n<li>8 cucharadas de aceite de oliva virgen extra<\/li>\n<li>30 gramos de l\u00e1minas de mojama\u00a0(opcional)<\/li>\n<li>1 huevo cocido rallado (opcional)<\/li>\n<li>1 berenjena asada\u00a0(opcional)<\/li>\n<li>1 bote peque\u00f1o de aceitunas negras\u00a0(opcional)<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Preparaci\u00f3n:<\/strong><\/p>\n<p style=\"text-align: justify;\">Asamos los pimientos hasta que la piel comience a separarse de la carne. Reservamos y enfriamos. Pelamos los pimientos rojos y cortamos en tiras. Los incluimos en un <strong>cuenco de tama\u00f1o medio<\/strong> -ligeramente m\u00e1s grande que un plato sopero-\u00a0y pelamos y picamos seguidamente los ajos (no demasiado, podemos dejarlos en l\u00e1minas si lo preferimos). Incluimos junto al pimiento y, a continuaci\u00f3n, pasamos a desmigar el bacalao, que sumamos tambi\u00e9n al cuenco. Finalmente, a\u00f1adimos el aceite de oliva y reservamos durante algunas horas para que la mezcla macere bien y podamos luego emplatarla.<\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/youvalencia.com\/wp-content\/uploads\/2016\/08\/Esgarraet-001.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-17964 alignright\" src=\"http:\/\/youvalencia.com\/wp-content\/uploads\/2016\/08\/Esgarraet-001-300x225.jpg\" alt=\"Esgarraet 001\" width=\"300\" height=\"225\" srcset=\"https:\/\/youvalencia.com\/wp-content\/uploads\/2016\/08\/Esgarraet-001-300x225.jpg 300w, https:\/\/youvalencia.com\/wp-content\/uploads\/2016\/08\/Esgarraet-001-768x575.jpg 768w, https:\/\/youvalencia.com\/wp-content\/uploads\/2016\/08\/Esgarraet-001-1024x767.jpg 1024w, https:\/\/youvalencia.com\/wp-content\/uploads\/2016\/08\/Esgarraet-001.jpg 1149w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>Si hemos optado por incluir alguno de los <strong>cuatro ingredientes opcionales,<\/strong> tendremos que seguir los siguientes pasos: En el caso de la berenjena, la asamos y cortamos con el mismo estilo que los pimientos, y la a\u00f1adimos al principio; en el caso de la mojama, podemos dejarla para el final, y superponerla al plato en tiras cortadas a modo de decoraci\u00f3n; con el huevo cocido haremos una t\u00e9cnica similar, porque lo dejaremos para el final y, o bien lo trocearemos, o bien lo rallaremos para decorar<strong> por encima de la mezcla<\/strong>; y, finalmente, si queremos usar las aceitunas negras, las podemos dejar caer como elemento decorativo, sin necesidad siquiera de cortarlas.<\/p>\n<p style=\"text-align: justify;\">Como consejo, si nos sobra <strong><em>esgarraet<\/em>,<\/strong> podemos a\u00f1adirle algo m\u00e1s de aceite y reservar en la nevera. Nos aguantar\u00e1 unos d\u00edas. Tambi\u00e9n ser\u00eda conveniente tener algo de pan o de tostadas cerca, para poder acompa\u00f1ar este maravilloso plato y mojar el aceite sobrante del emplatado.\u00a0En cualquier caso&#8230; \u00a1Buen provecho!<\/p>\n<p style=\"text-align: justify;\"><em>Im\u00e1genes: (cc)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aparte de la paella, la horchata y hasta la fideu\u00e0, la gastronom\u00eda valenciana se nutre de un sinf\u00edn de platos t\u00edpicos que a veces se nos pasa por alto que [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":17966,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[11],"tags":[603,2716,2715,577,688,1668],"class_list":["post-17962","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","tag-comida","tag-ensalada","tag-esgarraet","tag-gastronomia-2","tag-receta","tag-semana-santa"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>C\u00f3mo puedes cocinar el aut\u00e9ntico &#039;esgarraet&#039; 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