{"id":3514,"date":"2025-09-16T00:05:31","date_gmt":"2025-09-16T00:05:31","guid":{"rendered":"https:\/\/casaisabel.es\/?p=3514---e5e0252f-7e97-4f32-94de-33a7fc412303"},"modified":"2025-09-16T00:05:31","modified_gmt":"2025-09-16T00:05:31","slug":"valencia-recetas-para-hacer-el-bacalao-tipico","status":"publish","type":"post","link":"https:\/\/casaisabel.es\/fr\/valencia-recetas-para-hacer-el-bacalao-tipico\/","title":{"rendered":"Recetas de la Semana Santa valenciana: bacalao"},"content":{"rendered":"<p style=\"text-align: justify;\">La <strong>Semana Santa<\/strong> est\u00e1 pr\u00f3xima\u00a0y, durante estos d\u00edas, se desempolvan las <strong>recetas<\/strong> t\u00edpicas de Cuaresma. Las mesas se llenan de propuestas gastron\u00f3micas diferentes\u00a0que protagonizan pescados\u00a0como el bacalao.\u00a0Es un\u00a0pez blanco y\u00a0muy vers\u00e1til, con el que\u00a0puedes\u00a0crear m\u00faltiples platos, como el <em><strong>esgarraet<\/strong><\/em> de Valencia, menos conocido que la paella, o las alb\u00f3ndigas de bacalao al estilo valenciano.<!--more--><\/p>\n<p style=\"text-align: justify;\">El <a href=\"http:\/\/www.directoalpaladar.com\/recetas-de-pescados-y-mariscos\/esgarraet-valenciano-receta-de-semana-santa\">esgarraet<\/a> es uno de los platos m\u00e1s t\u00edpicos y\u00a0sabrosos de Valencia. De hecho, puedes encontrarlo como <strong>propuesta gastron\u00f3mica<\/strong> en una arrocer\u00eda t\u00edpica o\u00a0cualquiera de los restaurantes ubicados a pie de playa. Es\u00a0sencillo de hacer y te recomendamos\u00a0elaborarlo el d\u00eda anterior, para disfrutarlo a\u00fan m\u00e1s.<\/p>\n<p style=\"text-align: justify;\">Ingredientes:<\/p>\n<p style=\"text-align: justify;\">&#8211; 100 gr\u00a0de bacalao desmigado<\/p>\n<p style=\"text-align: justify;\">&#8211; 1\/2 kg\u00a0de pimientos rojos<\/p>\n<p style=\"text-align: justify;\">&#8211; Aceite de oliva<\/p>\n<p style=\"text-align: justify;\">&#8211; 2 dientes de ajo<\/p>\n<p style=\"text-align: justify;\">En primer lugar, asa\u00a0los pimientos\u00a0al horno durante treinta\u00a0minutos. Una vez hechos, c\u00f3rtalos en tiras y d\u00e9jalos en un bol. A continuaci\u00f3n, pica los ajos y m\u00e9zclalos con los pimientos. Luego, agrega el bacalao desmigado y mezcla bien. Finalmente, a\u00f1ade aceite de oliva, mezcla y d\u00e9jalo reposar. Un <strong>consejo<\/strong>: c\u00f3melo con mucho pan. \u00a1Te sabr\u00e1 diferente!<\/p>\n<p style=\"text-align: justify;\">Las <em><strong>mandonguilles d\u00b4abadejo<\/strong> <\/em>no faltan durante\u00a0Adviento y Cuaresma en ninguna mesa valenciana\u00a0ni en cualquier restaurante de la Malvarrosa. Es un plato m\u00e1s complejo y\u00a0necesitar\u00e1s\u00a0los siguientes ingredientes:<\/p>\n<p style=\"text-align: justify;\">&#8211; 500 gr\u00a0de bacalao desalado<\/p>\n<p style=\"text-align: justify;\">&#8211; 500 gr\u00a0de patatas<\/p>\n<p style=\"text-align: justify;\">&#8211; Perejil<\/p>\n<p style=\"text-align: justify;\">&#8211; Ajo<\/p>\n<p style=\"text-align: justify;\">&#8211; 2 huevos<\/p>\n<p style=\"text-align: justify;\">&#8211; Pi\u00f1ones<\/p>\n<p style=\"text-align: justify;\">&#8211; Pimiento<\/p>\n<p style=\"text-align: justify;\">&#8211; Aceite de oliva<\/p>\n<p style=\"text-align: justify;\">Primeramente, pon las patatas a cocer. Cuando estas lleven unos veinte\u00a0minutos,\u00a0introduce el bacalao y mantenlo\u00a0hasta los treinta\u00a0minutos. Una vez cocido, \u00e9chalo\u00a0en un bol, agr\u00e9gale el ajo y\u00a0perejil picados y remueve. A continuaci\u00f3n, a\u00f1ade el huevo batido y los pi\u00f1ones. Mezcla y d\u00e9jalo reposar hasta que obtengas una masa fr\u00eda y homog\u00e9nea. <strong>Haz bolas<\/strong>,\u00a0reb\u00f3zalas en harina y huevo y fr\u00edelas.<\/p>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/www.flickr.com\/photos\/67238971@N04\/7113094527\/in\/photolist-bQytbP-8pDkr-7e97ik-5mrRti-4u8qrg-6fHznt-8pGeE-6fMK6A-g8uWJf-6WYcb5-4KxNSX-aWF6HV-e3zqpr-eNmu8Z-g8vzUB-bBDMvS-4YJWaU-dh2dFh-7e95FZ-bwCjdq-qehn8-eg1G4h-7ecZ8L-58hd7o-jXErz-btfRw3-7ecYQQ-fM1\" rel=\"nofollow\">Imagen<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>La Semana Santa est\u00e1 pr\u00f3xima\u00a0y, durante estos d\u00edas, se desempolvan las recetas t\u00edpicas de Cuaresma. Las mesas se llenan de propuestas gastron\u00f3micas diferentes\u00a0que protagonizan pescados\u00a0como el bacalao.\u00a0Es un\u00a0pez blanco y\u00a0muy vers\u00e1til, con el que\u00a0puedes\u00a0crear m\u00faltiples platos, como el esgarraet de Valencia, menos conocido que la paella, o las alb\u00f3ndigas de bacalao al estilo valenciano.<\/p>","protected":false},"author":2,"featured_media":3554,"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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