{"id":4248,"date":"2024-07-31T07:42:03","date_gmt":"2024-07-31T04:42:03","guid":{"rendered":"https:\/\/www.es-recetas.top\/?p=4248"},"modified":"2024-07-31T07:42:03","modified_gmt":"2024-07-31T04:42:03","slug":"sardenaira-la-receta-de-focaccia-de-san-remo-con-tomate-y-anchoas","status":"publish","type":"post","link":"https:\/\/www.es-recetas.top\/?p=4248","title":{"rendered":"Sardenaira: la receta de focaccia de San Remo con tomate y anchoas"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Preparaci\u00f3n:&nbsp;<strong>20 Min<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cocci\u00f3n:&nbsp;<strong>35 min.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Levadura:&nbsp;<strong>3 horas y 30 minutos<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dificultad:&nbsp;<strong>Media<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dosis para:&nbsp;<strong>6 personas<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Editado por el\u00a0<strong>equipo editorial de Cucina<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La&nbsp;<strong>sardenaira<\/strong>&nbsp;es una&nbsp;<strong>focaccia<\/strong>&nbsp;suave y sabrosa t\u00edpica de la&nbsp;<strong>ciudad de San Remo<\/strong>&nbsp;elaborada para nosotros por&nbsp;<strong>el chef Michele Ghedini<\/strong>&nbsp;para la&nbsp;<strong>columna&nbsp;<em>Easy Gourmet<\/em><\/strong>&nbsp;. Una vez hecha la masa con harina, agua, levadura de cerveza, sal y aceite de oliva virgen extra, se ali\u00f1ar\u00e1 la focaccia con&nbsp;<strong>salsa de tomate<\/strong>&nbsp;,&nbsp;<strong>aceitunas<\/strong>&nbsp;,&nbsp;<strong>anchoas<\/strong>&nbsp;,&nbsp;<strong>alcaparras<\/strong>&nbsp;,&nbsp;<strong>ajo<\/strong>&nbsp;y&nbsp;<strong>or\u00e9gano<\/strong>&nbsp;. Perfecto para cualquier ocasi\u00f3n y en cualquier momento del d\u00eda. El nombre deriva del hecho de que alguna vez se condiment\u00f3 con sardinas y luego se reemplaz\u00f3 con anchoas saladas. He aqu\u00ed, entonces, c\u00f3mo hacerlo alto y suave.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">prueba esta receta tambi\u00e9n<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">ingredientes<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Dosis para una bandeja de horno de 42X37<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Harina 0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">650 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cascada<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">410ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">aceitunas taggiasca<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">60 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aceite de oliva virgen extra<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">50ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">alcaparras<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">30 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Levadura de cerveza fresca<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">15 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">sal<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">15 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sardinas o anchoas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">14 filetes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ajo machacado<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Or\u00e9gano seco<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">probar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">para la salsa<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tomates pelados licuados<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">600 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sardinas o anchoas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3 filetes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cebolla<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">sal<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">probar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">pimienta negra<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">probar<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">C\u00f3mo preparar sardenaira<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Preparar la masa, poner en un bol la harina y verter la levadura disuelta en una parte del agua, mezclar y luego ir a\u00f1adiendo poco a poco toda el agua.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Luego agrega la sal y el aceite, mezcla bien hasta incorporar todo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cuando est\u00e9 lista dejar reposar la mezcla durante unas 2 horas en el horno apagado.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mientras tanto, hacer la salsa de tomate: sofre\u00edr la cebolla con las sardinas en una cacerola, luego a\u00f1adir los tomates pelados licuados y dejar cocer unos veinte minutos, finalmente salpimentar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Despu\u00e9s de reposar, toma la masa y col\u00f3cala en una sart\u00e9n engrasada, comenzando a extenderla con las manos. Cubrir con film transparente y dejar reposar una hora y media m\u00e1s a temperatura ambiente, o mejor en el horno apagado.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Una vez pasado el tiempo, volver a extender la focaccia extendi\u00e9ndola bien y condimentarla con la salsa de tomate, luego a\u00f1adir las sardinas, los ajos pochados machacados, las alcaparras, las aceitunas y el or\u00e9gano.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Coc\u00ednalo en el horno a 180\u00b0C con ventilaci\u00f3n durante 35 minutos: si quieres una corteza y una base bien crujientes, los \u00faltimos diez minutos, retira la focaccia del molde y col\u00f3cala sobre la rejilla del horno y ponla a 200\u00b0C durante 10 minutos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La sardenaira est\u00e1 lista para disfrutar.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">almacenamiento<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Puedes guardar la sardenaira hasta por&nbsp;<strong>2 d\u00edas<\/strong>&nbsp;a temperatura ambiente en una bolsa de papel.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.cookist.it\/\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Preparaci\u00f3n:&nbsp;20 Min Cocci\u00f3n:&nbsp;35 min. Levadura:&nbsp;3 horas y 30 minutos Dificultad:&nbsp;Media Dosis para:&nbsp;6 personas Editado por el\u00a0equipo editorial de Cucina La&nbsp;sardenaira&nbsp;es una&nbsp;focaccia&nbsp;suave y sabrosa t\u00edpica de la&nbsp;ciudad de San Remo&nbsp;elaborada para [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-4248","post","type-post","status-publish","format-standard","hentry","category-recetas"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sardenaira: la receta de focaccia de San Remo con tomate y anchoas - Recetas Simple<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.es-recetas.top\/?p=4248\" \/>\n<meta property=\"og:locale\" content=\"uk_UA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sardenaira: la receta de focaccia de San Remo con tomate y anchoas - Recetas Simple\" \/>\n<meta property=\"og:description\" content=\"Preparaci\u00f3n:&nbsp;20 Min Cocci\u00f3n:&nbsp;35 min. 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