{"id":3341,"date":"2025-09-03T00:06:48","date_gmt":"2025-09-03T00:06:48","guid":{"rendered":"https:\/\/casaisabel.es\/?p=3341---ea011f8d-f274-4bdd-9f83-160e6a889c7d"},"modified":"2025-09-03T00:06:48","modified_gmt":"2025-09-03T00:06:48","slug":"la-borreta-de-melva-un-clasico-de-la-cocina-de-valencia","status":"publish","type":"post","link":"https:\/\/casaisabel.es\/de\/la-borreta-de-melva-un-clasico-de-la-cocina-de-valencia\/","title":{"rendered":"La borreta de melva: un cl\u00e1sico de la cocina de Valencia"},"content":{"rendered":"<p style=\"text-align: justify;\">Si bien la paella es la\u00a0punta de lanza de la gastronom\u00eda de Valencia, la <strong>tradici\u00f3n gastron\u00f3mica<\/strong> de nuestras tierras resulta variada y, en l\u00edneas generales, se reparte entre la cocina de interior y\u00a0costera. Entre las recetas m\u00e1s caracter\u00edsticas de esta \u00faltima, encontramos\u00a0la\u00a0<strong>borreta de melva<\/strong>, un buen ejemplo de la cultura culinaria valenciana.<!--more--><\/p>\n<p style=\"text-align: justify;\">La\u00a0<a href=\"http:\/\/comunitatvalenciana.com\/que-hacer\/gastronomia\/receta\/borreta-de-melva-0\">borreta de melva<\/a>\u00a0es un plato muy extendido en algunas localidades alicantinas de playa, como Benissa y X\u00e0bia. <strong>Su origen es puramente marinero<\/strong> y tiene como ingrediente base uno de los productos m\u00e1s caracter\u00edsticos de toda la cocina mediterr\u00e1nea: el\u00a0<strong>pescado<\/strong>.<\/p>\n<p style=\"text-align: justify;\">Una de las caracter\u00edsticas esenciales de esta receta\u00a0es que debes\u00a0cocinar\u00a0en un\u00a0<strong>caldero de hierro<\/strong>, pues,\u00a0de esta manera, el calor se concentra en mayor grado y conseguir\u00e1s\u00a0un sabor m\u00e1s intenso.<\/p>\n<p style=\"text-align: justify;\">Para cuatro personas,\u00a0necesitas\u00a0200\u00a0gramos de\u00a0<strong>melva<\/strong>\u00a0en salaz\u00f3n, tres\u00a0<strong>pimientos<\/strong><strong>\u00a0<\/strong>secos, cuatro\u00a0<strong>patatas<\/strong>, dos\u00a0<strong>cebollas<\/strong>, un poco de\u00a0<strong>aceite<\/strong><strong>\u00a0<\/strong>y\u00a0<strong>sal<\/strong>. El primer paso es desalar la melva durante tres o cuatro horas.<\/p>\n<p style=\"text-align: justify;\">A la hora de comenzar a cocinar, has de poner agua a calentar en un caldero de hierro. Una vez el agua comience a templarse, te conviene <strong>a\u00f1adir las patatas y\u00a0cebollas\u00a0troceadas<\/strong>. El siguiente paso es a\u00f1adir la melva, en el momento en el que el agua empiece\u00a0a hervir, instante que aprovecharemos tambi\u00e9n para introducir los pimientos en la ecuaci\u00f3n.<\/p>\n<p style=\"text-align: justify;\">Lo \u00faltimo ser\u00e1 a\u00f1adir <strong>un poco de aceite y una pizca de sal.<\/strong> El guiso debe\u00a0estar al fuego, aproximadamente, media hora, momento en el que ya estar\u00e1 preparado para comer. Como alternativa de presentaci\u00f3n, una vez cocinado, se puede a\u00f1adir <strong>un\u00a0huevo\u00a0por comensal<\/strong> y dejar\u00a0que este se escalfe al calor de la borreta.<\/p>\n<p style=\"text-align: justify;\">Este es un plato tradicional y de fuerte car\u00e1cter que puedes encontrar en muchos establecimientos de Valencia e,\u00a0incluso, en alguna arrocer\u00eda o restaurante en la playa de la Malvarrosa.<\/p>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/www.flickr.com\/photos\/jlastras\/2560290627\/\" rel=\"nofollow\">Imagen<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Si bien la paella es la\u00a0punta de lanza de la gastronom\u00eda de Valencia, la tradici\u00f3n gastron\u00f3mica de nuestras tierras resulta variada y, en l\u00edneas generales, se reparte entre la cocina de interior y\u00a0costera. Entre las recetas m\u00e1s caracter\u00edsticas de esta \u00faltima, encontramos\u00a0la\u00a0borreta de melva, un buen ejemplo de la cultura culinaria valenciana.<\/p>","protected":false},"author":2,"featured_media":3415,"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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[8,3],"tags":[44,88,126,64],"class_list":["post-3341","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-d-o-valencia-y-tipos-vino","category-gastronomia","tag-cultura-valencia","tag-gastronomia-valencia","tag-receta-valencia","tag-turismo-valencia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>La borreta de melva: un cl\u00e1sico de la cocina de Valencia<\/title>\n<meta name=\"description\" content=\"La borreta de melva es un plato muy extendido en algunas localidades alicantinas de playa, como Benissa y X\u00e0bia. Su origen es puramente marinero.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/casaisabel.es\/de\/la-borreta-de-melva-un-clasico-de-la-cocina-de-valencia\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La borreta de melva: un cl\u00e1sico de la cocina de Valencia\" \/>\n<meta property=\"og:description\" content=\"La borreta de melva es un plato muy extendido en algunas localidades alicantinas de playa, como Benissa y X\u00e0bia. 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