{"id":21239,"date":"2016-04-26T00:00:00","date_gmt":"2016-04-26T00:00:00","guid":{"rendered":"https:\/\/www.azureazure.com\/sin-categorizar\/fregola-con-almejas"},"modified":"2020-01-24T10:53:12","modified_gmt":"2020-01-24T15:53:12","slug":"fregola-de-cerdena-con-almejas","status":"publish","type":"post","link":"https:\/\/www.azureazure.com\/es\/gastronomia\/consejos-recetas-gastronomia\/fregola-de-cerdena-con-almejas\/","title":{"rendered":"Fregola: un tipo de pasta de la isla italiana de Cerde\u00f1a"},"content":{"rendered":"
\n
\"\"<\/p>\n

 <\/p>\n

La fregola es un tipo de pasta en forma de perla procedente de la isla italiana de Cerde\u00f1a. Est\u00e1 hecha con masa de s\u00e9mola y est\u00e1 tostada y coloreada con azafr\u00e1n. Es my similar en tama\u00f1o al cous cous. La fregola sarda se ha vuelto un ingrediente muy usado para estofados, guisos, sopas y ensaladas.<\/span><\/p>\n

 <\/p>\n

Tiempo: de 20 a 25 minutos<\/span><\/p>\n

Dificultad: media<\/span><\/p>\n

 <\/p>\n

Ingredientes para cuatro personas:<\/strong><\/span><\/p>\n

Fregola: 350 gr.<\/span><\/p>\n

Ajo triturado: \u00bc<\/span><\/p>\n

Aceite de oliva: 2 cucharadas soperas<\/span><\/p>\n

Caldo de pescado: 1 \u00bd lt.<\/span><\/p>\n

Sal y pimienta: al gusto<\/span><\/p>\n

Almejas frescas: 250 gr.<\/span><\/p>\n

 <\/p>\n

Elaboraci\u00f3n:<\/strong><\/span><\/p>\n

Primero debemos tener el caldo de pescado (fumet) ya preparado. Luego, en una olla rehogamos el ajo en el aceite, a\u00f1adimos la fregola y salpimentamos. Vertemos el fumet poco a poco, hasta conseguir la cocci\u00f3n deseada, durante m\u00e1s o menos 18 minutos. No hace falta remover muy a menudo, siempre y cuando est\u00e9 bien caldoso. A los 15 minutos a\u00f1adimos las almejas. Degustamos c\u00f3mo est\u00e1 de sal y pimienta y terminamos de cocer las almejas, que deben quedar abiertas y caldosas. Dejamos reposar unos minutos antes de servir.<\/span>\u25a0<\/span><\/p>\n

\n

 <\/p>\n<\/article>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Una receta de nuestro chef Fabio Morisi de mariscos y pasta que le va a encantar.<\/p>\n","protected":false},"author":59,"featured_media":60821,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[6075,6024],"tags":[],"class_list":["post-21239","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-consejos-recetas-gastronomia","category-gastronomia","category-6075","category-6024","description-off"],"acf":[],"yoast_head":"\nFregola: un tipo de pasta de la isla italiana de Cerde\u00f1a<\/title>\n<meta name=\"description\" content=\"La fregola es un tipo de pasta en forma de perla procedente de la isla italiana de Cerde\u00f1a. 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