{"id":1288,"date":"2017-05-05T09:35:33","date_gmt":"2017-05-05T09:35:33","guid":{"rendered":"http:\/\/blog.olivaoliva.com\/?p=1288"},"modified":"2021-12-30T12:12:20","modified_gmt":"2021-12-30T12:12:20","slug":"corazon-de-tomate-con-fiambre-de-atun","status":"publish","type":"post","link":"https:\/\/olivaoliva.com\/blog\/corazon-de-tomate-con-fiambre-de-atun\/","title":{"rendered":"CORAZ\u00d3N DE TOMATE CON FIAMBRE DE AT\u00daN"},"content":{"rendered":"

[vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb row_negative_margin=\u00bbdisable_negative_margin\u00bb z_index=\u00bb\u00bb background_color=\u00bb#a5403d\u00bb][vc_column width=\u00bb1\/2″][vc_single_image image=\u00bb1468″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][\/vc_column][vc_column width=\u00bb1\/2″][vc_column_text css=\u00bb.vc_custom_1637055159989{padding-top: 50px !important;}\u00bb]<\/p>\n

CORAZ\u00d3N DE TOMATE CON FIAMBRE DE AT\u00daN<\/span><\/h1>\n

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El at\u00fan es un pescado azul rico en \u00e1cidos grasos omega-3, muy beneficiosos para la salud, sobre todo para el coraz\u00f3n<\/span><\/h2>\n

[\/vc_column_text][vc_separator type=\u00bbnormal\u00bb up=\u00bb60″ down=\u00bb60″ color=\u00bb#ffffff\u00bb][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbyes\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb background_color=\u00bb#f7f7f7″][vc_column width=\u00bb2\/3″][vc_column_text css=\u00bb.vc_custom_1640174712931{padding-top: 30px !important;padding-bottom: 30px !important;}\u00bb]<\/p>\n

Coraz\u00f3n de tomate con fiambre de at\u00fan<\/h2>\n

Receta con tomate, at\u00fan, aire seco de almendras y prensado de oliva.<\/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#a5403d\u00bb padding_top=\u00bb50″ padding_bottom=\u00bb50″ css=\u00bb.vc_custom_1640174771530{padding-top: 30px !important;padding-bottom: 30px !important;}\u00bb][vc_column_inner][vc_column_text css=\u00bb.vc_custom_1637057860015{padding-top: 30px !important;padding-right: 30px !important;padding-left: 30px !important;}\u00bb]<\/p>\n

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

<\/h4>\n

[\/vc_column_text][vc_column_text css=\u00bb.vc_custom_1638980401938{padding-top: 15px !important;padding-right: 30px !important;padding-bottom: 30px !important;padding-left: 30px !important;}\u00bb]Tomates maduros<\/span>
\nLomo de at\u00fan<\/span>
\nSal<\/span>
\nAz\u00facar<\/span>
\nAlmendras de Loarre<\/span>
\nAjo<\/span>
\nEspecias<\/span>
\nAceite de oliva virgen extra Castillo de Canena<\/strong><\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_column_text css=\u00bb.vc_custom_1640174723561{padding-top: 30px !important;padding-bottom: 30px !important;}\u00bb]<\/p>\n

Modo de preparaci\u00f3n<\/h3>\n

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    \n
  1. \n
      \n
    1. \u00abCuadrar\u00bb el tomate, ali\u00f1arlo con sal Maldon y aceite de ajo.<\/li>\n
    2. Para preparar el fiambre de at\u00fan, macerar el lomo de at\u00fan durante 8 horas con la sal, el az\u00facar y las especias (tomillo, or\u00e9gano, albahaca, romero…) y envasarlo al vac\u00edo al 90%.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

      Presentaci\u00f3n<\/h3>\n

      Colocar el fiambre de at\u00fan sobre el coraz\u00f3n del tomate y rallar sobre \u00e9l las almendras con un rallador fino.<\/p>\n

      Finalmente, rociar el conjunto con aceite de oliva virgen extra.<\/p>\n

      Autor:\u00a0Fernando Abad\u00eda<\/strong>
      \nRestaurante:\u00a0Las Torres (Huesca)<\/strong>
      \nFUENTE:\u00a0Los aceites de oliva en la gastronom\u00eda del S.XXI. Editorial Everest, Le\u00f3n (www.everest.es)<\/a><\/strong><\/em><\/p>\n

      Sigue inform\u00e1ndote en\u00a0Oliva Oliva<\/a><\/p>\n

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