{"id":405,"date":"2025-04-24T22:13:43","date_gmt":"2025-04-24T22:13:43","guid":{"rendered":"https:\/\/pidemesa.es\/blog\/?p=405"},"modified":"2025-04-25T06:31:31","modified_gmt":"2025-04-25T06:31:31","slug":"espaguetis-con-anchoas-chile-seco-y-pagrattato","status":"publish","type":"post","link":"https:\/\/pidemesa.es\/blog\/espaguetis-con-anchoas-chile-seco-y-pagrattato\/","title":{"rendered":"Espaguetis con anchoas, chile seco y pagrattato"},"content":{"rendered":"\n<p>El pangrattato es genial. Son b\u00e1sicamente migas de pan fritas o tostadas con aceite de ajo. En Italia, el pagrattato se us\u00f3 una vez como sustituto para el Parmesano, cosa que mucha gente no pod\u00eda permitirse. Le da a este plato una textura excelente y un gran sabor&#8230; Si se cocina correctamente.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredientes<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>450 gramos de espaguetis.<\/li><li>2 dientes de ajo.<\/li><li>Aceite de oliva.<\/li><li>16 filetes de anchoa.<\/li><li>2 limones.<\/li><li>2 chiles peque\u00f1os y secos.<\/li><li>Pangrattato:<ul><li>Aceite de oliva.<\/li><li>1 diente de ajo.<\/li><li>Un buen pu\u00f1ado de tomillo fresco.<\/li><li>200 gramos de migas de pan frescas.<\/li><\/ul><\/li><\/ul>\n\n\n\n<p>Instrucciones adicionales<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><em>Tiempo: 20 minutos.<\/em><\/li><li><em>Raciones: 6 personas.<\/em><\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Preparaci\u00f3n del plato<\/h3>\n\n\n\n<ol class=\"wp-block-list\"><li>Lo primero de todo: haz el pangrattato. Pon 6 cucharadas de aceite en una sart\u00e9n de fondo ancho.<\/li><li>Pela, trocea y a\u00f1ade el ajo, quita las hojas de tomillo y el pan rallado: se freir\u00e1n y empezar\u00e1n a tostarse. Remueve durante un par de minutos o hasta que las migas de pan est\u00e9n muy crujientes y doradas. Condimenta con un poco de sal marina y pimienta negra, y s\u00e9calo con papel de cocina.<\/li><li>Cocina los espaguetis en agua salada hirviendo hasta que est\u00e9 al dente. Mientras se cocina, pela y corta en rodajas finas el ajo y cali\u00e9ntalo cuidadosamente en una sart\u00e9n con 4 cucharadas de aceite.<\/li><li>Mientras el ajo se empieza a ablandar, coloca las anchoas encima. Despu\u00e9s de un minuto ver\u00e1s que empiezan a derretirse.<\/li><li>Estruja el lim\u00f3n sobre los chiles secos.<\/li><li>Seca los espaguetis y \u00e9chalos en la salsa. Prueba un poco de la salsa (puede que necesite un poco m\u00e1s de lim\u00f3n o un poco m\u00e1s de condimentaci\u00f3n). S\u00edrvelo y roc\u00edale el pangrattato de forma generosa.<\/li><\/ol>\n\n\n\n<p>Ya hemos acabado, has aprendido a hacer un plato fant\u00e1stico al que seguro que volver\u00e1s cuando un d\u00eda recuerdes el impresionante sabor que te dej\u00f3 en el paladar aquella vez.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El pangrattato es genial. Son b\u00e1sicamente migas de pan fritas o tostadas con aceite de ajo. En Italia, el pagrattato se us\u00f3 una vez como sustituto para el Parmesano, cosa que mucha gente no pod\u00eda permitirse. Le da a este [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":35506,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","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":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"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":""},"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":[2652],"tags":[],"class_list":["post-405","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vip-recetas"],"acf":[],"_links":{"self":[{"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/posts\/405","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/comments?post=405"}],"version-history":[{"count":2,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/posts\/405\/revisions"}],"predecessor-version":[{"id":36026,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/posts\/405\/revisions\/36026"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/media\/35506"}],"wp:attachment":[{"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/media?parent=405"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/categories?post=405"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/tags?post=405"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}