{"id":74270,"date":"2019-07-01T13:31:19","date_gmt":"2019-07-01T11:31:19","guid":{"rendered":"https:\/\/terralavita.es\/?p=74270"},"modified":"2019-07-01T18:05:11","modified_gmt":"2019-07-01T16:05:11","slug":"alioli-trucos-y-curiosidades","status":"publish","type":"post","link":"https:\/\/terralavita.es\/es\/alioli-trucos-y-curiosidades\/","title":{"rendered":"Alioli: trucos y curiosidades"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">El verano es, sin duda, la \u00e9poca por excelencia de las comidas al aire libre con la familia y los amigos. Aperitivos, paellas y barbacoas de sobremesas interminables. Y entre costillas de cordero y patatas asadas hay un elemento imprescindible: el alioli. As\u00ed que prepara el mortero porque <b>hoy te contamos las claves del alioli perfecto<\/b>.<\/span><\/p>\n<p><img decoding=\"async\" class=\"alignnone wp-image-74256 size-full\" src=\"https:\/\/terralavita.es\/wp-content\/uploads\/2019\/07\/04-TLV-Allioli-02.jpg\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https:\/\/terralavita.es\/wp-content\/uploads\/2019\/07\/04-TLV-Allioli-02.jpg 1200w, https:\/\/terralavita.es\/wp-content\/uploads\/2019\/07\/04-TLV-Allioli-02-600x400.jpg 600w, https:\/\/terralavita.es\/wp-content\/uploads\/2019\/07\/04-TLV-Allioli-02-300x200.jpg 300w, https:\/\/terralavita.es\/wp-content\/uploads\/2019\/07\/04-TLV-Allioli-02-768x512.jpg 768w, https:\/\/terralavita.es\/wp-content\/uploads\/2019\/07\/04-TLV-Allioli-02-1024x683.jpg 1024w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<p class=\"p1\"><span class=\"s1\">Seg\u00fan algunos historiadores, el alioli es una de las salsas m\u00e1s antiguas del mundo. Los egipcios ya preparaban una salsa similar realizada tambi\u00e9n a base de aceite de oliva y ajo. Los griegos a\u00f1adieron frutos secos y los romanos recuperaron la receta original y la hicieron popular en todo el imperio. Y hoy en d\u00eda, sobra decirlo, el alioli es una de las salsas b\u00e1sicas de la cocina catalana. Se trata de una emulsi\u00f3n de ajo y aceite con una pizca de sal. Hay quienes le a\u00f1aden perejil, membrillo, miel o tomate, pero la gran diferencia entre un alioli y otro la marca el tipo de aceite que usemos y la cantidad de ajo que a\u00f1adamos.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">En nuestra cocina, el alioli es el complemento perfecto para el cordero, el conejo, el pollo y las salchichas a la brasa. Tambi\u00e9n funciona bien con el bacalao y otros pescados y mariscos, con verduras asadas, patatas, y con arroces y fideos. En Francia lo llaman <i>le grand a\u00f6li<\/i> y en Italia, <i>aglio oglio<\/i>. Y para todos, el secreto es el mismo: buena mano y paciencia.<\/span><\/p>\n<ol class=\"ol1\">\n<li class=\"li1\"><span class=\"s1\">Antes de empezar prepara todos los ingredientes y utensilios a temperatura ambiente. Necesitar\u00e1s el mortero, el mazo o mano, la aceitera con un buen aceite de oliva virgen extra y el ajo. Tambi\u00e9n puedes tener listo un huevo que te ayudar\u00e1 a ligar la salsa.<\/span><\/li>\n<li class=\"li1\"><span class=\"s1\">Pon un poco de sal en el mortero. Pelar los ajos y a\u00f1\u00e1delos.<\/span><\/li>\n<li class=\"li1\"><span class=\"s1\">Maja bien los ajos hasta lograr una pasta lisa.<\/span><\/li>\n<li class=\"li1\"><span class=\"s1\">A\u00f1ade el aceite de oliva virgen extra muy despacio mientras remueves el mazo la mano del mortero sin parar. Te ir\u00e1 mejor si vas tirando el aceite gota a gota o con un chorrito muy fino y si remueves siempre en el mismo sentido.<\/span><\/li>\n<\/ol>\n<p class=\"p1\"><span class=\"s1\">Para ayudarte a ligar bien el alioli, puedes a\u00f1adir una yema de huevo a temperatura ambiente. Si lo deseas, tambi\u00e9n puedes aromatizar la salsa con un poco de zumo de lim\u00f3n, con hierbas arom\u00e1ticas, un poco de vinagre, con membrillo, manzana al horno o perejil. Eso s\u00ed, tienes que conseguir una salsa muy densa. Y, si se te corta, anota este truco: a\u00f1ade un trozo de patata hervida o bien un trozo de pan remojado con vinagre o agua.<\/span><\/p>\n<p class=\"p1\" style=\"text-align: center;\"><span style=\"font-size: 24pt;\"><strong><span class=\"s1\">\u00a1Que aproveche!<\/span><\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>El verano es, sin duda, la \u00e9poca por excelencia de las comidas al aire libre con la familia y los [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":74267,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_joinchat":[],"footnotes":""},"categories":[148],"tags":[],"class_list":["post-74270","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-es"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Alioli: trucos y curiosidades &#8212; Terra La Vita<\/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:\/\/terralavita.es\/es\/alioli-trucos-y-curiosidades\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Alioli: trucos y curiosidades &#8212; 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