{"id":76917,"date":"2024-06-14T09:30:43","date_gmt":"2024-06-14T14:30:43","guid":{"rendered":"https:\/\/losperiodistas.com.mx\/portal\/?p=76917"},"modified":"2024-06-14T09:30:45","modified_gmt":"2024-06-14T14:30:45","slug":"ensalazza-el-plato-de-aprovechamiento-definitivo-para-los-restos-de-pizza-el-comidista","status":"publish","type":"post","link":"https:\/\/losperiodistas.com.mx\/portal\/ensalazza-el-plato-de-aprovechamiento-definitivo-para-los-restos-de-pizza-el-comidista\/","title":{"rendered":"\u2018Ensalazza\u2019, el plato de aprovechamiento definitivo para los restos de pizza | El Comidista"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Si sufres cada vez que tiras los bordes u otras partes de la pizza a la basura, te informamos de que pueden servir para hacer una ensalada deliciosa<\/h2>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"\u2018Ensalazza\u2019, el plato de aprovechamiento definitivo para los restos de pizza | EL COMIDISTA\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/cdnU-BiAJkk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>V\u00eddeo:\u00a0MIKEL L\u00d3PEZ ITURRIAGA | UNTO<\/figcaption><\/figure>\n\n\n\n<p class=\"has-vivid-red-color has-text-color has-medium-font-size\"><strong>MIKEL L\u00d3PEZ ITURRIAGA \/ EL COMIDISTA<\/strong><\/p>\n\n\n\n<p>\u00bfLlevas a\u00f1os sufriendo al ver c\u00f3mo los bordes y otros restos de las&nbsp;<a href=\"https:\/\/elpais.com\/gastronomia\/el-comidista\/2022\/03\/08\/articulo\/1646730571_956363.html\">pizzas<\/a>&nbsp;acaban en la basura? \u00bfHas probado de todo para reutilizarlos, desde hacerte collares hasta crear&nbsp;<a href=\"https:\/\/www.creativefabrica.com\/es\/product\/van-gogh-style-pizza-art\/\">arte ef\u00edmero<\/a>? Puedes respirar tranquilo porque tenemos la soluci\u00f3n a tu drama: usarlos para hacer una ensalada que est\u00e1 igual de buena que la propia pizza, y a la que hemos bautizado como&nbsp;<em>ensalazza<\/em>.<\/p>\n\n\n\n<p>Siendo honestos, la idea no es nuestra, sino que la hemos tomado prestada del cocinero e instagramer&nbsp;<a href=\"https:\/\/www.instagram.com\/maxlamanna\/\">Max La Manna<\/a>. \u00c9l prepara&nbsp;<a href=\"https:\/\/www.instagram.com\/p\/C5EP9QdI24q\/?hl=es\">una ensalada con restos de pizza<\/a>&nbsp;con ingredientes que perfectamente podr\u00eda llevar \u00e9sta: verduras asadas, mozzarella, aceitunas\u2026 Nosotros hemos cogido su receta y hemos hecho lo que nos ha salido del pepperoni con ella. S\u00f3lo una advertencia: salvo que la hagas solo para ti, por favor no uses bordes de pizza mordisqueados, que el aprovechamiento est\u00e1 muy bien pero tiene sus l\u00edmites.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredientes<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Para 4 personas<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>Los restos de 1 pizza grande o 2 peque\u00f1as<\/li><li>\u00bc de cebolla morada peque\u00f1a<\/li><li>200 g de champi\u00f1ones Portobello<\/li><li>200 g de tomates cherry<\/li><li>100 g de r\u00facula<\/li><li>1 bola de mozzarella o 1 burrata<\/li><li>Un trozo de unos 20 g de parmesano<\/li><li>4 hojas de albahaca fresca<\/li><li>Aceitunas negras<\/li><li>Or\u00e9gano seco u otras hierbas arom\u00e1ticas<\/li><li>1 cucharadita de chile en copos (opcional)<\/li><li>Aceite de oliva<\/li><li>Sal<\/li><\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Para el ali\u00f1o<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>2 cucharadas de vinagre de Jerez<\/li><li>6 cucharadas de aceite de oliva virgen extra<\/li><li>1\/2 diente de ajo (opcional)<\/li><li>Sal<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Instrucciones<\/h2>\n\n\n\n<p><strong>1.&nbsp;<\/strong><\/p>\n\n\n\n<p>Calentar el horno o la freidora de aire a 180 grados.<\/p>\n\n\n\n<p><strong>2.\u00a0<\/strong><\/p>\n\n\n\n<p>Cortar la cebolla morada a pluma y ponerla en un cuenco con vinagre y agua.<\/p>\n\n\n\n<p><strong>3.\u00a0<\/strong><\/p>\n\n\n\n<p>Picar los champi\u00f1ones en trozos grandes.<\/p>\n\n\n\n<p><strong>4.\u00a0<\/strong><\/p>\n\n\n\n<p>Ponerlos con los tomatitos en una bandeja para horno o en el cesto de la freidora de aire. A\u00f1adir aceite de oliva, sal, pimienta, el or\u00e9gano y otras hierbas secas y unos copos de chile si se quiere dar un punto picante. Remover bien y asar unos 15 minutos en horno o 10 en freidora de aire. Dejar que se templen.<\/p>\n\n\n\n<p><strong>5.\u00a0<\/strong><\/p>\n\n\n\n<p>Cortar los restos de pizza en trozos de bocado. Aderezarlos con un poco de aceite de oliva, una pizca de sal y or\u00e9gano. Darles un meneo para que se impregnen bien y hornearlos durante cinco minutos o hasta que est\u00e9n crujientes en el horno o la freidora de aire a 180 grados. Dejar que se templen.<\/p>\n\n\n\n<p><strong>6.\u00a0<\/strong><\/p>\n\n\n\n<p>Para el ali\u00f1o, juntar en un bote sal, vinagre de Jerez y aceite de oliva. A\u00f1adir si se quiere ajo rallado, tapa y agitar con fuerza.<\/p>\n\n\n\n<p><strong>7.\u00a0<\/strong><\/p>\n\n\n\n<p>En un bol repartir la r\u00facula, los tomates y los champi\u00f1ones asados, los restos de pizza, la cebolla bien escurrida, aceitunas al gusto, parmesano en lascas y albahaca. Poner la mozzarella o la burrata en el centro, ali\u00f1ar y servir inmediatamente.<\/p>\n\n\n\n<p><em>Si tienes dudas o quejas sobre nuestras recetas, escr\u00edbenos a\u00a0<\/em><a href=\"mailto:elcomidista@gmail.com\"><em>elcomidista@gmail.com<\/em><\/a><em>. Tambi\u00e9n puedes seguir a El Comidista en\u00a0<\/em><a href=\"https:\/\/www.tiktok.com\/@elcomidista.com\"><em>TikTok<\/em><\/a><em>,\u00a0<\/em><a href=\"https:\/\/www.instagram.com\/elcomidista\/\"><em>Instagram<\/em><\/a><em>,\u00a0<\/em><a href=\"https:\/\/twitter.com\/ElComidista\"><em>X<\/em><\/a><em>,\u00a0<\/em><a href=\"https:\/\/www.facebook.com\/elcomidista\/\"><em>Facebook<\/em><\/a><em>\u00a0o\u00a0<\/em><a href=\"https:\/\/www.youtube.com\/channel\/UCoIJrrwXy_mlr1WkC4vaTnA\"><em>Youtube<\/em><\/a><em>.<\/em><\/p>\n\n\n\n<p>Fuente: <a href=\"https:\/\/elpais.com\/gastronomia\/el-comidista\/2024-06-13\/ensalazza-el-plato-de-aprovechamiento-definitivo-para-los-restos-de-pizza.html\">https:\/\/elpais.com\/gastronomia\/el-comidista\/2024-06-13\/ensalazza-el-plato-de-aprovechamiento-definitivo-para-los-restos-de-pizza.html<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Si sufres cada vez que tiras los bordes u otras partes de la pizza a la basura, te informamos de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":76918,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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