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<\/a><\/div>\nAprovechando que empieza la temporada del at\u00fan y a pesar de la reciente pol\u00e9mica sobre este tipo de pescado aqu\u00ed ten\u00e9is un plato de cuchara, f\u00e1cil y muy sabroso. marmitaco marmitako marmitako marmitaco<\/span><\/p>\nTodo un cl\u00e1sico de la Cocina Vasca<\/b>. Cocina Vasca Cocina Vasca Cocina Vasca Vocina Vasca <\/span><\/p>\nIngredientes:<\/strong><\/p>\n1Kg de bonito fresco \u00f3 de at\u00fan cortado en tacos.\u00a0 bonito fresco at\u00fan fresco bonito at\u00fan fresco<\/span>
\n700g de Patatas patatas patatas patatas patatas patatas patatas patatas patatas patatas patatas<\/span>
\n1 vasito de Aceite de Oliva Virgen Extra aceite aceite aceite aceite de oiva aceite de oliva<\/span>
\n1 Cebolla
\n1 Pimiento verde
\n4 Pimientos rojos secos
\nSal<\/p>\nPreparaci\u00f3n:<\/strong><\/p>\nLa noche de antes se ponen a remojo los pimientos rojos secos.rojos ma\u00f1ana pasan por por por <\/span><\/p>\nPor la ma\u00f1ana temprano meter el pescado en un cuenco con agua y cambiarla de vez en cuando hasta que llegue la hora de la comida..M\u00e1s que nada, es para que quede limpio, sin sangre y m\u00e1s blanco.<\/p>\n
Se pican la cebolla y el pimiento verde.<\/p>\n
Se pelan las patatas y se cortan en cuartos.<\/p>\n
Saltear el bonito \u00f3 el at\u00fan con un pel\u00edn de aceite. Reservar. reservar reservar reservar reservas avion<\/span><\/p>\nFre\u00edr el pimiento y la cebolla sin que lleguen a dorarse en ese aceite.<\/p>\n
Agregar la patata y rehogar con la cazuela tapada y a fuego lento durante un par de minutos.<\/p>\n
A\u00f1adir agua hasta cubrir.<\/p>\n
Cuando la patata est\u00e9 hecha, a\u00f1adir el bonito salteado y dejar cocer de 5 minutos, cuidando que no se pase el pescado.<\/p>\n
Triturar los pimientos choriceros con la batidora y algo del caldo de la cocci\u00f3n hasta conseguir un pur\u00e9 que a\u00f1adiremos al guiso en el \u00faltimo minuto.<\/p>\n
Servir muy caliente.<\/p>\n","protected":false},"excerpt":{"rendered":"
Aprovechando que empieza la temporada del at\u00fan y a pesar de la reciente pol\u00e9mica sobre este tipo de pescado aqu\u00ed ten\u00e9is un plato de cuchara, f\u00e1cil y muy sabroso. marmitaco marmitako marmitako marmitaco Todo un cl\u00e1sico de la Cocina Vasca. Cocina Vasca Cocina Vasca Cocina Vasca Vocina Vasca Ingredientes: 1Kg de bonito fresco \u00f3 de … <\/p>\n
Continuar leyendo \u00abMARMITAKO\u00bb<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[62],"class_list":["post-161","post","type-post","status-publish","format-standard","hentry","category-pescado-y-marisco","tag-bonito"],"yoast_head":"\nMARMITAKO -<\/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.pinchos-canapes.com\/2011\/07\/marmitako\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"MARMITAKO -\" \/>\n<meta property=\"og:description\" content=\"Aprovechando que empieza la temporada del at\u00fan y a pesar de la reciente pol\u00e9mica sobre este tipo de pescado aqu\u00ed ten\u00e9is un plato de cuchara, f\u00e1cil y muy sabroso. marmitaco marmitako marmitako marmitaco Todo un cl\u00e1sico de la Cocina Vasca. 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