{"id":2379,"date":"2026-01-13T06:31:13","date_gmt":"2026-01-13T06:31:13","guid":{"rendered":"https:\/\/casaisabel.es\/?p=2379---9b0c982c-9cd1-4272-8b20-7ebcc09599e0"},"modified":"2026-01-13T06:31:13","modified_gmt":"2026-01-13T06:31:13","slug":"el-esgarraet-una-joya-de-valencia","status":"publish","type":"post","link":"https:\/\/casaisabel.es\/de\/el-esgarraet-una-joya-de-valencia\/","title":{"rendered":"El esgarraet, una joya de Valencia"},"content":{"rendered":"<p style=\"text-align: justify\"><strong>La Comunidad Valenciana ofrece una amplia <a href=\"https:\/\/casaisabel.es\/de\/\" target=\"_blank\" rel=\"noopener noreferrer\">variedad gastron\u00f3mica<\/a>.<\/strong> Comer tranquilamente una buena paella, el plato estrella de Valencia, en un restaurante en la playa representa un gran placer, tanto para valencianos como para turistas.<!--more--><\/p>\n<p style=\"text-align: justify\"><strong>Un aperitivo para empezar a sentir en el paladar lo mismo que un valenciano<\/strong><\/p>\n<p style=\"text-align: justify\">En cualquier arrocer\u00eda o restaurante de la Malvarrosa, <strong>se puede encontrar una amplia variedad de recetas de la zona entre las que destaca el popular \u201c<a href=\"http:\/\/elplatotipico.blogspot.com.es\/2013\/09\/el-esgarrat-un-plato-muy-valenciano.html\" target=\"_blank\" rel=\"noopener noreferrer\">esgarraet<\/a>\u201d<\/strong>. Este plato de origen valenciano,<strong> elaborado a base de pimiento, migas de bacalao en salaz\u00f3n, ajo y aceite de oliva,<\/strong> es ideal para tomar como aperitivo. <strong>Apetecible en cualquier \u00e9poca del a\u00f1o<\/strong> acompa\u00f1ado por un buen trozo de pan, es especialmente atractivo en los meses de verano por su ligereza y frescura.<\/p>\n<p style=\"text-align: justify\">Se trata de<strong> un <a href=\"https:\/\/casaisabel.es\/de\/carta\/tapas\/\" target=\"_blank\" rel=\"noopener noreferrer\">plato tradicional<\/a>, sencillo y r\u00e1pido pero sobre todo muy sabroso.<\/strong> Un buen ejemplo de cocina mediterr\u00e1nea, es un <strong>gran placer para el paladar elaborado con productos provenientes de los campos del litoral mediterr\u00e1neo<\/strong>. Una opci\u00f3n fresca y saludable para abrir el apetito.<\/p>\n<p style=\"text-align: justify\">El \u201cesgarraet\u201d <strong>recibe su nombre <a href=\"http:\/\/eltercerbrazo.com\/esgarraet\/\" target=\"_blank\" rel=\"noopener noreferrer\">de la palabra valenciana \u201cesgarrar\u201d<\/a>, en castellano desgarrar, porque para prepararlo hay que desgarrar los ingredientes en finas tiras<\/strong>. Se trata de un plato de origen humilde elaborado a base de bacalao, que en el pasado se consideraba el pescado de los pobres.<\/p>\n<p style=\"text-align: justify\"><strong>Para cocinarlo se asan los pimientos y cuando est\u00e1n bien cocidos se dejan enfriar, se pelan y se desgarran en tiras<\/strong>. A continuaci\u00f3n se a\u00f1adir\u00e1 el bacalao en salaz\u00f3n, muy bien desmenuzado. <strong>La mezcla del dulce de los pimientos con este salaz\u00f3n crea un riqu\u00edsimo contraste de sabores<\/strong> para el que lo degusta. Posteriormente a\u00f1adiremos unos ajitos cortados muy peque\u00f1os y un buen chorro de aceite de oliva.<\/p>\n<p style=\"text-align: justify\"><strong>El \u201cesgarraet\u201d tiene varias derivaciones, algunos le a\u00f1aden huevo duro rayado o berenjena, tambi\u00e9n asada y a tiras<\/strong>. Esta segunda derivaci\u00f3n <strong>tiene nombre propio: el \u201cespencat\u201d<\/strong>.<\/p>\n<p style=\"text-align: justify\"><a href=\"https:\/\/www.flickr.com\/photos\/cfuentes\/2853937849\/in\/photolist-5mcbhZ-6h4Fb-556HV2-3be3a6-bLCKM6-7UYewJ-2Rp2tS-qGUM5x-ga2w7c-4GYQm7-g9C6N8-baTYSF-4DdHyj-2RjBKv-bY6cUS-45zCZj-4LZ7Uh-2Rp31o-eiXTFx-6q8ubd-bY6hWj-6tta6J-7BARN3-6LSWaW-6kReBg-8DR8Vt-7BARJq-8mBtr3-dHUMA1-dmhENg-g9JfEz-g9FCuH-g9CJLM-g9WZSx-g9WoiX-g9VdqT-g9TcTp-g9P8Ap-g9wwoc-g9vA1V-g9vpR6-g9XdeM-g9RCHZ-i7GT6i-aKYhDc-kVfCE-9aHFBY-edRMWH-5B1Sfg-5tYyiQ\" target=\"_blank\" rel=\"noopener noreferrer\">Imagen<\/a>.<\/p>","protected":false},"excerpt":{"rendered":"<p>La Comunidad Valenciana ofrece una amplia variedad gastron\u00f3mica. Comer tranquilamente una buena paella, el plato estrella de Valencia, en un restaurante en la playa representa un gran placer, tanto para valencianos como para turistas.<\/p>","protected":false},"author":2,"featured_media":2247,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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