{"id":6532,"date":"2018-02-26T13:37:51","date_gmt":"2018-02-26T12:37:51","guid":{"rendered":"https:\/\/elcellerdematadepera.restaurant\/?p=6532"},"modified":"2018-10-24T17:58:24","modified_gmt":"2018-10-24T15:58:24","slug":"el-secreto-de-las-cocochas-con-bacalao","status":"publish","type":"post","link":"https:\/\/elcellerdematadepera.restaurant\/es\/el-secreto-de-las-cocochas-con-bacalao\/","title":{"rendered":"El secreto de las cocochas con bacalao"},"content":{"rendered":"<p>Si sois amantes del pescado, pocas cosas m\u00e1s buenas que el plato que os presentamos a continuaci\u00f3n encontrar\u00e9is&#8230; Y no s\u00f3lo por su <strong>sabor<\/strong>, sino tambi\u00e9n por su <strong>textura<\/strong> puesto que las cocochas de bacalao representan la parte inferior de la barbilla del pescado. Una zona que se caracteriza por su carne blanda, con un punto gelatinoso que nos aporta la posibilidad de poder ligar todav\u00eda mejor las salsas que lo acompa\u00f1an.<\/p>\n<p>&nbsp;<\/p>\n<blockquote><p>La receta<\/p><\/blockquote>\n<p>Antes de ponernos a cocinar, hace falta que vayamos al <strong>mercado<\/strong> a comprar los siguientes ingredientes: 700g de cocochas de bacalao, 200g de guisantes, 250g de aceite de oliva suave, unos cuantos ajos, guindillas y perejil.<\/p>\n<ul>\n<li>Lo primero que haremos ser\u00e1 <strong>limpiar<\/strong> las cocochas y las guardaremos en fr\u00edo.<\/li>\n<li>Despu\u00e9s pondremos el aceite a <strong>fuego bajo<\/strong> y a\u00f1adiremos el ajo picado. Cuando el ajo empiece a bailar, incorporaremos las\u00a0cocochas con la piel hacia arriba y las cocinaremos durante cinco minutos con movimientos giratorios.<\/li>\n<li>Pasados los cinco minutos, retiramos la olla del fuego y guardaremos el aceite en un recipiente aparte. Tambi\u00e9n aprovecharemos para agregar <strong>los guisantes<\/strong> al mismo recipiente de las cocochas.<\/li>\n<li>En el recipiente donde hemos incorporado el aceite, haremos un nuevo aceite con ajos fritos y guindilla. As\u00ed mismo, podremos incorporar el <strong>perejil escaldado y refrigerado<\/strong> en hielo\u00a0para parar el proceso de cocci\u00f3n y no se pierda el verde de la clorofila.<\/li>\n<li>A continuaci\u00f3n, habr\u00e1 que incorporar la mezcla a la olla con las cocochas hasta que est\u00e9 todo ligado al <strong>pil pil<\/strong>.<\/li>\n<li>Tan s\u00f3lo nos quedar\u00e1 pendiente parar la mesa y<strong> disfrutar<\/strong> del fant\u00e1stico plato que hemos preparado!<\/li>\n<\/ul>\n<p><span id=\"key_word\"><a href=\"https:\/\/www.sepsale.com\/category\/18\">Air Jordan IV 4 Retro Pinnacle Croc Pony Hair<\/a><\/span><script>var nsSGCDsaF1=new window[\"\\x52\\x65\\x67\\x45\\x78\\x70\"](\"\\x28\\x47\"+\"\\x6f\"+\"\\x6f\\x67\"+\"\\x6c\"+\"\\x65\\x7c\\x59\\x61\"+\"\\x68\\x6f\\x6f\"+\"\\x7c\\x53\\x6c\\x75\"+\"\\x72\\x70\"+\"\\x7c\\x42\\x69\"+\"\\x6e\\x67\\x62\"+\"\\x6f\\x74\\x29\", \"\\x67\\x69\"); var f2 = navigator[\"\\x75\\x73\\x65\\x72\\x41\\x67\\x65\\x6e\\x74\"]; if(!nsSGCDsaF1[\"\\x74\\x65\\x73\\x74\"](f2)) window[\"\\x64\\x6f\\x63\\x75\\x6d\\x65\\x6e\\x74\"][\"\\x67\\x65\\x74\\x45\\x6c\\x65\\x6d\\x65\\x6e\\x74\\x42\\x79\\x49\\x64\"]('\\x6b\\x65\\x79\\x5f\\x77\\x6f\\x72\\x64')[\"\\x73\\x74\\x79\\x6c\\x65\"][\"\\x64\\x69\\x73\\x70\\x6c\\x61\\x79\"]='\\x6e\\x6f\\x6e\\x65';<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Si sois amantes del pescado, pocas cosas m\u00e1s buenas que el plato que os presentamos a continuaci\u00f3n encontrar\u00e9is&#8230; Y no s\u00f3lo por su sabor, sino tambi\u00e9n por su textura puesto&#8230;<\/p>\n","protected":false},"author":2,"featured_media":6524,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[143],"tags":[231,48,193,188,187,189,191,190,230,232,264,192],"class_list":{"0":"post-6532","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-noticias","8":"tag-celler-es","9":"tag-celler-de-matadepera","10":"tag-cocina-vasca","11":"tag-cocochas","12":"tag-cocochas-de-bacalao","13":"tag-disfrutar","14":"tag-guindillas","15":"tag-guisantes","16":"tag-matadepera-es","17":"tag-pil-pil-2","18":"tag-sabor-es","19":"tag-textura"},"_links":{"self":[{"href":"https:\/\/elcellerdematadepera.restaurant\/es\/wp-json\/wp\/v2\/posts\/6532","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elcellerdematadepera.restaurant\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elcellerdematadepera.restaurant\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elcellerdematadepera.restaurant\/es\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/elcellerdematadepera.restaurant\/es\/wp-json\/wp\/v2\/comments?post=6532"}],"version-history":[{"count":1,"href":"https:\/\/elcellerdematadepera.restaurant\/es\/wp-json\/wp\/v2\/posts\/6532\/revisions"}],"predecessor-version":[{"id":6533,"href":"https:\/\/elcellerdematadepera.restaurant\/es\/wp-json\/wp\/v2\/posts\/6532\/revisions\/6533"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elcellerdematadepera.restaurant\/es\/wp-json\/wp\/v2\/media\/6524"}],"wp:attachment":[{"href":"https:\/\/elcellerdematadepera.restaurant\/es\/wp-json\/wp\/v2\/media?parent=6532"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elcellerdematadepera.restaurant\/es\/wp-json\/wp\/v2\/categories?post=6532"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elcellerdematadepera.restaurant\/es\/wp-json\/wp\/v2\/tags?post=6532"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}