{"id":1407,"date":"2020-03-25T16:45:31","date_gmt":"2020-03-25T16:45:31","guid":{"rendered":"https:\/\/www.bluerecetas.com\/?page_id=1407"},"modified":"2020-03-25T16:49:08","modified_gmt":"2020-03-25T16:49:08","slug":"ratatouille-francia","status":"publish","type":"page","link":"https:\/\/bluerecetas.ovh\/index.php\/ratatouille-francia\/","title":{"rendered":"Ratatouille (Francia)"},"content":{"rendered":"

[et_pb_section fb_built=\u00bb1″ next_background_color=\u00bb#ffffff\u00bb admin_label=\u00bbFeature\u00bb _builder_version=\u00bb3.27.4″ background_image=\u00bbhttp:\/\/bluerecetas.ovh\/wp-content\/uploads\/2020\/03\/cabecera-verduras.jpg\u00bb min_height=\u00bb250px\u00bb custom_padding=\u00bb50px||50px||false|false\u00bb bottom_divider_style=\u00bbwave2″ fb_built=\u00bb1″ bb_built=\u00bb1″ _i=\u00bb0″ _address=\u00bb0″][\/et_pb_section][et_pb_section fb_built=\u00bb1″ admin_label=\u00bbHeader\u00bb _builder_version=\u00bb3.27.4″ custom_padding=\u00bb0px||||false|false\u00bb fb_built=\u00bb1″ bb_built=\u00bb1″ _i=\u00bb1″ _address=\u00bb1″][et_pb_row column_structure=\u00bb2_3,1_3″ _builder_version=\u00bb3.27.4″ background_size=\u00bbcontain\u00bb custom_margin=\u00bb||||false|false\u00bb custom_padding=\u00bb0px||||false|false\u00bb animation_style=\u00bbzoom\u00bb animation_intensity_zoom=\u00bb10%\u00bb _i=\u00bb0″ _address=\u00bb1.0″ custom_padding__hover_enabled=\u00bbon|desktop\u00bb][et_pb_column type=\u00bb2_3″ _builder_version=\u00bb3.27.4″ custom_padding=\u00bb||||false|false\u00bb custom_padding_tablet=\u00bb0px|||\u00bb custom_padding_last_edited=\u00bbon|tablet\u00bb _i=\u00bb0″ _address=\u00bb1.0.0″ custom_padding__hover=\u00bb|||\u00bb][et_pb_text _builder_version=\u00bb3.27.4″ text_font=\u00bb||||||||\u00bb text_text_color=\u00bb#000000″ text_font_size=\u00bb16px\u00bb ul_font=\u00bb||||||||\u00bb ol_font=\u00bb||||||||\u00bb header_font=\u00bbRoboto|500||on|||||\u00bb header_text_color=\u00bb#7d2b8a\u00bb header_line_height=\u00bb1.4em\u00bb header_text_shadow_style=\u00bbpreset1″ header_text_shadow_vertical_length=\u00bb0.07em\u00bb header_text_shadow_color=\u00bbrgba(0,0,0,0.26)\u00bb header_2_font=\u00bbRoboto|700|||||||\u00bb header_2_text_color=\u00bb#7d2b8a\u00bb header_2_font_size=\u00bb21px\u00bb header_2_line_height=\u00bb1.4em\u00bb header_3_font=\u00bb||||||||\u00bb header_4_font=\u00bb||||||||\u00bb header_5_font=\u00bb||||||||\u00bb header_6_font=\u00bb||||||||\u00bb custom_margin=\u00bb||||false|false\u00bb hover_enabled=\u00bb0″ header_font_size_tablet=\u00bb20px\u00bb header_font_size_phone=\u00bb18px\u00bb header_font_size_last_edited=\u00bbon|phone\u00bb header_2_font_size_tablet=\u00bb18px\u00bb header_2_font_size_phone=\u00bb15px\u00bb header_2_font_size_last_edited=\u00bbon|phone\u00bb _i=\u00bb0″ _address=\u00bb1.0.0.0″]<\/p>\n

Ratatouille (Francia)<\/b><\/h1>\n

INGREDIENTES<\/h2>\n
    \n
  • 2 cebollas<\/span><\/li>\n
  • 1 pimiento rojo<\/span><\/li>\n
  • 2 pimientos verdes<\/span><\/li>\n
  • 300 grs de calabac\u00edn<\/span><\/li>\n
  • 300 grs de berenjenas<\/span><\/li>\n
  • 2 dientes de ajo<\/span><\/li>\n
  • 250 grs de tomates<\/span><\/li>\n
  • tomillo<\/span><\/li>\n
  • romero<\/span><\/li>\n
  • perejil<\/span><\/li>\n
  • sal<\/span><\/li>\n
  • aceite<\/span><\/li>\n<\/ul>\n

    <\/span><\/p>\n

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    ELABORACI\u00d3N<\/h2>\n

    Limpiar y cortar en trozos medianos las berenjenas y el calabac\u00edn (1cm aprox.)<\/span><\/p>\n

    Despepitar los pimientos y cortarlos en dados de tama\u00f1o regular.<\/span><\/p>\n

    Pelar los tomates, partirlos en 4 partes y quitar las pepitas. Se puede utilizar tomates que ya vienen en bote.<\/span><\/p>\n

    Rehogar o dorar ligeramente las 2 cebollas y los ajos aplastados en un poco de aceite de oliva, hasta que \u00abcaiga\u00bb, que es cuando la cebolla empieza a estar transparente.<\/span><\/p>\n

    Agregar las verduras y rehogar. Salpimentar y a\u00f1adir 1\/2 vaso de agua o fondo de verduras o de ave.<\/span><\/p>\n

    Echar unas hojas de tomillo (2 ramitas. Se deshoja sobre las verduras) y romero (una puntita, porque da mucho sabor)<\/span><\/p>\n

    Cocer la verdura a fuego lento (taparla con una tapadera) durante una hora aproximadamente.<\/span><\/p>\n

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    TRUCO<\/b>: Para que la berenjena no se oxide despu\u00e9s de cortarla, meterla en un bol con agua y con unas ramitas de perejil. El perejil es antioxidante y no da sabor.<\/span><\/p>\n

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