{"id":31620,"date":"2018-03-22T15:24:27","date_gmt":"2018-03-22T14:24:27","guid":{"rendered":"http:\/\/youvalencia.com\/index.html\/?p=31620"},"modified":"2018-03-22T15:24:27","modified_gmt":"2018-03-22T14:24:27","slug":"mandonguilles-abaejo-tradicion-cocina-cuaresma","status":"publish","type":"post","link":"https:\/\/youvalencia.com\/index.html\/2018\/03\/22\/mandonguilles-abaejo-tradicion-cocina-cuaresma\/","title":{"rendered":"Les mandoguilles d&#8217;abaejo, tradici\u00f3n de la cocina de Cuaresma"},"content":{"rendered":"<p style=\"text-align: justify;\">Llegan las fiestas de mayor recogimiento y respeto del calendario, la Semana Santa y ante la austeridad que marca la <strong>Cuaresma<\/strong> se rinden hasta los fogones, que preparan una serie de platos y recetas muy adecuadas a estas fiestas. Y como en You Valencia nos encanta la cocina, queremos iniciar una serie de art\u00edculos donde hablaremos de la gastronom\u00eda de <strong>Cuaresma<\/strong> y Pascua.<\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/youvalencia.com\/wp-content\/uploads\/2018\/03\/cuaresma02.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-31623 alignright\" src=\"http:\/\/youvalencia.com\/wp-content\/uploads\/2018\/03\/cuaresma02-300x233.jpg\" alt=\"\" width=\"300\" height=\"233\" srcset=\"https:\/\/youvalencia.com\/wp-content\/uploads\/2018\/03\/cuaresma02-300x233.jpg 300w, https:\/\/youvalencia.com\/wp-content\/uploads\/2018\/03\/cuaresma02.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>Debemos entender que durante la <strong>Cuaresma<\/strong> el consumo de carne est\u00e1 prohibido por lo que la cocina encuentra en el pescado su aliado m\u00e1s fiel, encontrando recetas tan tradicionales como la que nos ocupa hoy: <em>les mandonguilles d&#8217;abaejo\u00a0<\/em>que nos sirven de un buen plato acompa\u00f1ando a otras exquisiteces de estas fechas.<\/p>\n<p style=\"text-align: justify;\">Para preparar unas albondigas de bacalao necesitamos:<\/p>\n<ul style=\"text-align: justify;\">\n<li>Medio kilo de bacalao.<\/li>\n<li>4 dientes de ajo.<\/li>\n<li>Un kilo de patatas.<\/li>\n<li>2 Huevos.<\/li>\n<li>Pi\u00f1ones.<\/li>\n<li>\u00a0Nuez moscada molida.<\/li>\n<li>Peregil.<\/li>\n<li>Aceite<\/li>\n<li>Sal.<\/li>\n<li>Pan rallado.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">En primer lugar tendremos que preparar la pasta con la que formaremos les <em>mandoguilles<\/em>. As\u00ed que, una vez desalado el bacalao, lo desmigamos y lo unimos a los dos huevos, al kilo de patatas cocidas y el perejil consiguiendo una masa espesa y compacta a la que uniremos los ajos picados y los pi\u00f1ones. Lo podemos aderezas con un poco de nuez moscada. Una vez todo amalgamado, iremos cogiendo porciones de la masa para crear albondigas, que empanaremos con pas\u00e1ndolas por huevo y pan rallado, \u00a0al que, seg\u00fan el gusto, podemos a\u00f1adir una pizca de canela para darle un toque especial. Tras el empanado, toca fre\u00edr con aceite muy caliente y, una vez fr\u00edas, degustarlas.<\/p>\n<p style=\"text-align: justify;\">Este plato tradicional de <strong>Cuaresma<\/strong> en nuestra tierra es una de las estrellas de la mesa en Semana Santa, que ha conseguido traspasar la estacionalidad y colocarse en nuestra cocina durante todo el a\u00f1o. A\u00fan as\u00ed, durante estas fechas no es raro encontrarla junto a ensaladillas, lechuga y otras especialidades que marcan la cocina tradicional de la <strong>Cuaresma<\/strong> valenciana.<\/p>\n<p style=\"text-align: justify;\">Im\u00e1genes:<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Llegan las fiestas de mayor recogimiento y respeto del calendario, la Semana Santa y ante la austeridad que marca la Cuaresma se rinden hasta los fogones, que preparan una serie [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":31622,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[11],"tags":[4768,4767,577,4769,1668],"class_list":["post-31620","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","tag-albondigas-de-bacalao","tag-cuaresma","tag-gastronomia-2","tag-mandonguilles-dabaejo","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>Les mandoguilles d&#039;abaejo, tradici\u00f3n de la cocina de Cuaresma<\/title>\n<meta name=\"description\" content=\"La cocina valenciana se adapta a la Cuaresma y encontramos platos tan deliciosos como les mandonguilles d&#039;abaejo que tanto gustan por estas tierras\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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