Lo primero quiero felicitaros el Año Nuevo a todos vosotros, esperemos que después de todos estos meses tan duros veamos un poco de luz y podamos reanudar nuestra anterior vida pronto.
Aun así nosotras seguimos viajando virtualmente en nuestras cocinas con el reto #UnPaseoPorEspaña y a la vez que vosotros veis nuestras recetas lo hagáis también.
Este mes del Nuevo año 2021 hacemos parada gastronómica en la comunidad de Castilla la Mancha, rica en recetas populares, económicas y fáciles de hacer. Y he elegido el Tiznao manchego, Plato hecho a base de verduras asadas normalmente a las brasas de ahí su nombre. Yo lo he hecho en el horno.
El remate de esta receta es añadir bacalao y patata lo que le da un sabor delicioso.
Paula también ha viajado a Castilla la Mancha, veamos que nos preparado.
INGREDIENTES:
- 2 pimientos rojos
- 1 cebolla
- 2 tomates
- 3 dientes de ajo
- 1 patata mediana
- 200 gr. de migas de bacalao desalado
- 50 ml. aceite virgen extra
- sal
- 200 ml. de agua hirviendo
PREPARACION:
1. Asar en el horno las verduras con un chorizo de aceite unos 45 minutos a 200 grados. Dejar que se enfríen un poco y limpiarlo quitando la piel. Reservar el jugo de asar.
2. Cortar los pimientos y la cebolla en tiras, el tomate y la patata en trocitos y los ajos enteros.
3. Ponerlo en un bol y mientras saltear el bacalao en una sartén.
4. Añadir el bacalao, el jugo de asar y un vaso de agua hirviendo. Mezclarlo todo junto, tapar y reservar durante una hora para que macere y coja todo el sabor.
Este plato se suele comer en caliente o a temperatura ambiente. Puedes acompañarlo con huevo frito o con huevo poché.
No olvides el pan que darás buena cuenta de él con este rico plato manchego.
Un plato sano y muy bueno.
ResponderEliminarFeliz Año.
Saludos.
Ohhh pues q delicia
ResponderEliminarUna delicia para los sentidos, y después de disfrutar de este manjar, nos tumbamos en el sofá, siempre con un buen bong y disfrutaremos de la tarde
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ResponderEliminarThe main ingredients for Tiznao Manchego were simple yet flavorful – potatoes, garlic, peppers, and the star of the show, bacalao (salted cod). Senor Carlos emphasized the importance of using the finest quality ingredients to achieve the authentic taste.
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