{"id":34110,"date":"2025-06-09T20:32:33","date_gmt":"2025-06-09T20:32:33","guid":{"rendered":"https:\/\/usapulseseu.org\/topping-de-alubias-para-pizza-o-pasta\/"},"modified":"2025-06-09T20:32:33","modified_gmt":"2025-06-09T20:32:33","slug":"topping-de-alubias-para-pizza-o-pasta","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/es\/topping-de-alubias-para-pizza-o-pasta\/","title":{"rendered":"Topping de alubias para pizza o pasta"},"content":{"rendered":"<p><!--WPRM Recipe 19923--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Topping de alubias para pizza o pasta<\/h2>\n<p>\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/usapulseseu.org\/wp-content\/uploads\/2022\/03\/4-150x150.jpeg\"\/>\t<\/p>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<ul>\n<li>800 gr de tomates naturales embotellados<\/li>\n<li>800 gr de alubias blancas (como las cannellini o las normales, enjuagadas)<\/li>\n<li>Sal marina<\/li>\n<li>Pimienta reci\u00e9n molida<\/li>\n<li>3 cucharadas de aceite de oliva virgen extra (m\u00e1s para rociar)<\/li>\n<li>400 gr de tomates Cherry<\/li>\n<li>4 dientes de ajo (finamente picados)<\/li>\n<li>\u00bc de taza de hojas de albahaca picadas (reservando los tallos, y m\u00e1s para servir)<\/li>\n<li>260 g de mozzarella fresca (cortada en rodajas finas)<\/li>\n<li>2 cucharadas de parmesano rallado (m\u00e1s para servir)<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Poner los tomates en un bol, a\u00f1adir las jud\u00edas y salpimentar generosamente.<\/li>\n<li>Caliente 3 cucharadas de aceite en una sart\u00e9n grande para horno a fuego medio-alto. A\u00f1adir los tomates Cherry; cocinar, agitando la sart\u00e9n de vez en cuando, hasta que se doren en algunos puntos, unos 3 minutos.<\/li>\n<li>Agregue el ajo; cocine, revolviendo, hasta que est\u00e9 fragante, aproximadamente 1 minuto.<\/li>\n<li>Incorpore la mezcla de tomate rallado y los tallos de albahaca reservados. Cocine, revolviendo ocasionalmente, hasta que la mezcla est\u00e9 espesa y sabrosa, de 10 a 15 minutos. Pruebe y sazone con sal y pimienta.<\/li>\n<li>A\u00f1ada \u00bc de taza de hojas de albahaca. Agite la sart\u00e9n para distribuir uniformemente las jud\u00edas.<\/li>\n<li>Coloque la mezcla de alubias sobre la pizza Socca. Cubra con mozzarella y 2 cucharadas de parmesano. Hornear hasta que el queso se derrita y se dore en algunos puntos, unos 3 minutos.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<p>Por Anjalina Chugani<\/p>\n<\/p><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n<div class=\"wprm-fallback-recipe-meta-course\">Plato principal<\/div>\n<div class=\"wprm-fallback-recipe-meta-keyword\">Creativa, Para ni\u00f1os, Sin gluten<\/div>\n<\/p><\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Topping de alubias para pizza o pasta 800 gr de tomates naturales embotellados 800 gr de alubias blancas (como las cannellini o las normales, enjuagadas) Sal marina Pimienta reci\u00e9n molida 3 cucharadas de aceite de oliva virgen extra (m\u00e1s para rociar) 400 gr de tomates Cherry 4 dientes de ajo (finamente picados) \u00bc de taza [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":34111,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1],"tags":[122],"dipi_cpt_category":[],"class_list":["post-34110","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-sin-gluten"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - 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