{"id":1057,"date":"2017-09-15T11:15:53","date_gmt":"2017-09-15T11:15:53","guid":{"rendered":"http:\/\/blog.olivaoliva.com\/?p=1057"},"modified":"2021-12-30T12:12:18","modified_gmt":"2021-12-30T12:12:18","slug":"pisto-manchego","status":"publish","type":"post","link":"https:\/\/olivaoliva.com\/blog\/pisto-manchego\/","title":{"rendered":"PISTO MANCHEGO"},"content":{"rendered":"

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PISTO MANCHEGO <\/span><\/h1>\n

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El aut\u00e9ntico pisto manchego solo lleva pimientos verdes y tomates, aunque dependiendo de la zona geogr\u00e1fica hay variantes con pimientos rojos, cebolla e incluso ajos, pero se puede decir que siempre lleva tomate y pimiento<\/span><\/h2>\n

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Pisto manchego<\/h2>\n

Un plato exquisito, sencillo de preparar y muy nutritivo que nos aporta vitaminas, minerales y fibra.<\/strong>[\/vc_column_text][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb row_negative_margin=\u00bbdisable_negative_margin\u00bb css_animation=\u00bb\u00bb background_color=\u00bb#9e6a05″ padding_top=\u00bb50″ padding_bottom=\u00bb50″ css=\u00bb.vc_custom_1636715923428{padding-top: 30px !important;padding-bottom: 30px !important;}\u00bb][vc_column_inner][vc_column_text css=\u00bb.vc_custom_1638903382684{padding-top: 15px !important;padding-right: 30px !important;padding-bottom: 30px !important;padding-left: 30px !important;}\u00bb]<\/p>\n

Ingredientes<\/span><\/h3>\n

250 g de pimientos tiernos<\/span>
\n250 g de calabacines<\/span>
\n250 g de tomates maduros<\/span>
\n3 dientes de ajo\u00b7 150 g de cebollas<\/span>
\nSal<\/span>
\nAceite de oliva virgen extra Casas de Hualdo – Cornicabra<\/strong><\/a><\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_column_text css=\u00bb.vc_custom_1640174230788{padding-top: 30px !important;padding-bottom: 30px !important;}\u00bb]<\/p>\n

Modo de preparaci\u00f3n<\/h2>\n

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    \n
  1. \n
      \n
    1. Cortar los pimientos y calabacines en trozos peque\u00f1os.<\/li>\n
    2. Pelar los tomates, quitarles las semillas y triturarlos.<\/li>\n
    3. Pelar y picar las cebollas y los dientes de ajo.<\/li>\n
    4. Dorar la cebolla y los ajos en una cazuela plana, con aceite hirviendo.<\/li>\n
    5. A los dos minutos, y siempre a fuego lento, a\u00f1adir los pimientos, los calabacines y los tomates.<\/li>\n
    6. Sazonar, tapar la cazuela y dejarla a fuego lento hasta que todos los ingredientes est\u00e9n en su punto.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

      Sigue inform\u00e1ndote en\u00a0Oliva Oliva<\/a>[\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/3″ css=\u00bb.vc_custom_1635441039839{background-color: #dddddd !important;}\u00bb][vc_separator type=\u00bbnormal\u00bb color=\u00bb#dbdbdb\u00bb][vc_widget_sidebar sidebar_id=\u00bbsidearea\u00bb][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

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