{"id":745,"date":"2017-07-17T16:55:50","date_gmt":"2017-07-17T16:55:50","guid":{"rendered":"http:\/\/blog.olivaoliva.com\/?p=745"},"modified":"2021-12-30T12:12:19","modified_gmt":"2021-12-30T12:12:19","slug":"olla-gitana","status":"publish","type":"post","link":"https:\/\/olivaoliva.com\/blog\/olla-gitana\/","title":{"rendered":"OLLA GITANA"},"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#a85626″][vc_column width=\u00bb1\/2″][vc_single_image image=\u00bb768″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][\/vc_column][vc_column width=\u00bb1\/2″][vc_column_text css=\u00bb.vc_custom_1636390424130{padding-top: 50px !important;}\u00bb]<\/p>\n

OLLA GITANA <\/span><\/h1>\n

[\/vc_column_text][vc_separator type=\u00bbnormal\u00bb up=\u00bb30″ down=\u00bb30″ color=\u00bb#ffffff\u00bb][vc_column_text]<\/p>\n

Un cocido de legumbres y verduras, de los que saben a pura cocina tradicional<\/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_1640174419601{padding-top: 30px !important;padding-bottom: 30px !important;}\u00bb]<\/p>\n

La olla gitana<\/h2>\n

Un guiso de gran tradici\u00f3n en regiones como Murcia y Andaluc\u00eda, en el que se combinan a la perfecci\u00f3n diversas legumbres, como garbanzos y jud\u00edas, acompa\u00f1adas de patatas y jud\u00edas verdes. El resultado es un plato muy nutritivo.<\/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#a85626″ padding_top=\u00bb50″ padding_bottom=\u00bb50″ css=\u00bb.vc_custom_1636390546553{padding-top: 30px !important;padding-bottom: 30px !important;}\u00bb][vc_column_inner][vc_column_text css=\u00bb.vc_custom_1638979777945{padding-top: 15px !important;padding-right: 30px !important;padding-bottom: 30px !important;padding-left: 30px !important;}\u00bb]<\/p>\n

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

1\/2 Kg de garbanzos<\/span>
\n2 pimientos verdes<\/span>
\n2 cebollas<\/span>
\n1\/4 Kg de jud\u00edas verdes<\/span>
\n300 g de calabaza<\/span>
\n2 tomates maduros<\/span>
\nPiment\u00f3n dulce<\/span>
\nAceite de oliva virgen extra Oro del Desierto – Lech\u00edn<\/a><\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_column_text css=\u00bb.vc_custom_1640174431743{padding-top: 30px !important;padding-bottom: 30px !important;}\u00bb]<\/p>\n

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

Poner en agua fr\u00eda a remojar los garbanzos secos la noche anterior.[\/vc_column_text][vc_column_text css=\u00bb.vc_custom_1640165686101{padding-bottom: 30px !important;}\u00bb]<\/p>\n

    \n
  1. \n
      \n
    1. Sofre\u00edr en una sart\u00e9n la cebolla cortada a medias lunas. Cuando la cebolla est\u00e9 transparente, a\u00f1adirle una pizca de piment\u00f3n. Remover y apartar.<\/li>\n
    2. Rehogar los pimientos verdes cortados a rodajas en el mismo aceite. Apartar cuando est\u00e9n tiernos.<\/li>\n
    3. Poner una cazuela con un litro de agua (preferentemente de barro) al fuego. Cuando rompa a hervir a\u00f1adir las cebollas y los pimientos fritos que estaban reservados. Incorporar tambi\u00e9n las jud\u00edas verdes y la calabaza cortada en dados grandes. Cocer durante unos 20 minutos.<\/li>\n
    4. Mientras tanto, fre\u00edr en una sart\u00e9n los tomates e incorporarlos junto con los garbanzos a la cazuela.<\/li>\n
    5. Dejar cocer una media hora m\u00e1s.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

      Servir bien caliente.<\/p>\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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