{"id":3439,"date":"2025-09-11T00:02:58","date_gmt":"2025-09-11T00:02:58","guid":{"rendered":"https:\/\/casaisabel.es\/?p=3439---51a1311b-811b-41dc-b1ee-82fc0a05ab69"},"modified":"2025-09-11T00:02:58","modified_gmt":"2025-09-11T00:02:58","slug":"la-verdadera-receta-del-allioli-de-valencia","status":"publish","type":"post","link":"https:\/\/casaisabel.es\/en\/la-verdadera-receta-del-allioli-de-valencia\/","title":{"rendered":"La verdadera receta del allioli de Valencia"},"content":{"rendered":"<p style=\"text-align: justify;\">El alioli tambi\u00e9n es conocido como <strong>el ajoaceite en Valencia.<\/strong> Casi todo el mundo conoce su sabor, pero su receta es otro cantar. Es una salsa <a href=\"https:\/\/menjarixarrar.wordpress.com\/2014\/04\/26\/16-secrets-de-lallioli16-secretos-del-alioli-valenciano-ajoaceite-o-ajiaceite\/\">t\u00edpicamente valenciana<\/a> \u2013muy usada en la paella que puedes degustar en la playa alg\u00fan restaurante de la Malvarrosa-, pero no exclusivamente, ya que en otras partes del mundo como en zonas de Italia -Sicilia o Calabria- tambi\u00e9n es habitual saborearla en sus platos.<!--more--><\/p>\n<p style=\"text-align: justify;\"><strong>La tradici\u00f3n<\/strong> del allioli en Valencia tiene solera: <strong>los \u00edberos<\/strong> ya elaboraban esta salsa que ha sido incluida a muchos platos t\u00edpicos que se encuentran en cualquier arrocer\u00eda como arroz a banda, conejo despatarrado (<em>conill espatarrat<\/em>) o <em>giraboix <\/em>(plato de bacalao, jud\u00edas verdes, acelga\u2026).<\/p>\n<p style=\"text-align: justify;\"><strong>Ajo, aceite y sal son los ingredientes del alioli,<\/strong> aunque tambi\u00e9n puede incluirse a la receta yema de huevo y miga de pan.<\/p>\n<p style=\"text-align: justify;\">La elecci\u00f3n de los ajos es muy importante. Se recomienda que sean <strong>ajos morados<\/strong> y el n\u00famero que uses depende de lo fuerte que quieras que quede la salsa \u2013entre 2 y 6-.<\/p>\n<p style=\"text-align: justify;\">La <a href=\"http:\/\/www.comarcarural.com\/valencia\/recetario\/salsas\/allioli.htm\"><strong>elaboraci\u00f3n<\/strong> <\/a>es la siguiente:<\/p>\n<p style=\"text-align: justify;\">&#8211; Pela y corta los ajos en peque\u00f1as l\u00e1minas. Mach\u00e1calos. Es el paso m\u00e1s importante, debe quedar perfectamente desmenuzado, como una pasta.<\/p>\n<p style=\"text-align: justify;\">&#8211; Incluye la sal.<\/p>\n<p style=\"text-align: justify;\">&#8211; A\u00f1ade la yema de huevo \u2013si has decidido incluirla en la receta-. Mezclar siempre con movimientos circulares.<\/p>\n<p style=\"text-align: justify;\">&#8211; A\u00f1adir aceite en un leve hilo. Es muy importante que<strong> no te excedas en la cantidad<\/strong>, puesto que si te pasas corres el riesgo de que se te corte la salsa. Remueve la mezcla sin parar mientras echas el aceite, pero remueve siempre en la misma direcci\u00f3n.<\/p>\n<p style=\"text-align: justify;\">Para hacer la salsa allioli, <strong>se recomienda utilizar un mortero<\/strong> (el recipiente) cer\u00e1mico y un mazo de mortero (la pieza con la que se machacan los ajos) de madera.<\/p>\n<p style=\"text-align: justify;\">Pese a que actualmente el allioli se incluye en multitud de platos, no es una receta sencilla de conseguir.<\/p>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/pixabay.com\/es\/ajo-salsa-mortero-alioli-1080110\/\">Imagen<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>El alioli tambi\u00e9n es conocido como el ajoaceite en Valencia. Casi todo el mundo conoce su sabor, pero su receta es otro cantar. Es una salsa t\u00edpicamente valenciana \u2013muy usada en la paella que puedes degustar en la playa alg\u00fan restaurante de la Malvarrosa-, pero no exclusivamente, ya que en otras partes del mundo como [&hellip;]<\/p>","protected":false},"author":2,"featured_media":3465,"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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