{"id":1759,"date":"2013-04-01T17:13:22","date_gmt":"2013-04-01T17:13:22","guid":{"rendered":"http:\/\/www.antonioabad.es\/?page_id=1759"},"modified":"2025-11-21T12:07:15","modified_gmt":"2025-11-21T12:07:15","slug":"cocochas-de-bacalao-al-pil-pil","status":"publish","type":"page","link":"https:\/\/www.antonioabad.es\/?page_id=1759","title":{"rendered":"Cocochas de bacalao al pil pil"},"content":{"rendered":"<p><a href=\"http:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/04\/cocochas-de-bacalao-al-pil-pil.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-1758\" title=\"cocochas de bacalao al pil pil\" src=\"http:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/04\/cocochas-de-bacalao-al-pil-pil-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" srcset=\"https:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/04\/cocochas-de-bacalao-al-pil-pil-300x199.jpg 300w, https:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/04\/cocochas-de-bacalao-al-pil-pil-450x300.jpg 450w, https:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/04\/cocochas-de-bacalao-al-pil-pil.jpg 500w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<br \/>\n<div class=\"ezcol ezcol-one-third\">\nPara 4 personas:<\/p>\n<p>1 Kg de cocochas de bacalao saladas<br \/>\n250 cl. de aceite<br \/>\n3 dientes de ajo<br \/>\nGuindilla<br \/>\n<\/div> <div class=\"ezcol ezcol-two-third ezcol-last\">\n* Se desalan las cocochas 2 d\u00edas antes de su elaboraci\u00f3n, poni\u00e9ndolas en un recipiente con agua fr\u00eda en la nevera y cambiando el agua 2 \u00f3 3 veces al d\u00eda.<\/p>\n<p>* Se limpian y secan muy bien con un pa\u00f1o.<\/p>\n<p>* En una sarten se pone el aceite y se frien los ajos laminados y tiras de guindilla (al gusto). Se sacan y se reservan<\/p>\n<p>* En el mismo aceite se frien las cocochas (vuelta y vuelta, ya que se tendr\u00e1n que terminar de hacer en la elaboraci\u00f3n del pil-pil). Se pasan a una fuente de barro y el aceite se deja atemperar.<\/p>\n<p>* Se pone la fuente con las cocochas al fuego suave y se va vertiendo el aceite atemperado sobre ellas, poco a poco, a la vez que se remueve la fuente constantemente para que la salsa se trave.<\/p>\n<p>* Una vez finalizado el proceso, se ponen los ajos y la guindilla sobre las cocochas y se sirve inmediatamente.<br \/>\n<\/div><div class=\"ezcol-divider\"><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":226,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1759","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1759","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1759"}],"version-history":[{"count":6,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1759\/revisions"}],"predecessor-version":[{"id":3055,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1759\/revisions\/3055"}],"up":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/226"}],"wp:attachment":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1759"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}