{"id":79595,"date":"2022-04-27T06:10:39","date_gmt":"2022-04-27T10:10:39","guid":{"rendered":"https:\/\/www.eldiario.net\/portal\/?p=79595"},"modified":"2022-04-27T06:10:39","modified_gmt":"2022-04-27T10:10:39","slug":"bondades-de-la-castana","status":"publish","type":"post","link":"https:\/\/www.eldiario.net\/portal\/2022\/04\/27\/bondades-de-la-castana\/","title":{"rendered":"Bondades de la casta\u00f1a"},"content":{"rendered":"<p>Queridos lectores la casta\u00f1a amaz\u00f3nica (<em>Bertholletia excelsa<\/em>) es originaria de la selva h\u00fameda tropical de la Amazon\u00eda que tenemos en nuestra bendecida tierra boliviana.<\/p>\n<p>Esta fruta de extracci\u00f3n es muy importante para la alimentaci\u00f3n de los pueblos nativos, cada 100 gr. de casta\u00f1a posee:<\/p>\n<p>14 gr. prote\u00ednas, 66.8 gr. grasas, 7.3 gr. hidratos de carbono, 714 kcal energ\u00eda.<\/p>\n<p>Disfruten esta deliciosa receta.<\/p>\n<p><strong>Trucha en casta\u00f1a amaz\u00f3nica<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Ingredientes:<\/strong><\/p>\n<p>6 u. truchas medianas (250 gr. Aprox.)<\/p>\n<p>1 plato con harina<\/p>\n<p>2 tazas de aceite<\/p>\n<p>6 u. lonjas de jam\u00f3n<\/p>\n<p>8 u. casta\u00f1as amaz\u00f3nicas peladas<\/p>\n<p>3 u. dientes de ajo<\/p>\n<p>2 u. ramas de perejil<\/p>\n<p>Jugo de 1 u. lim\u00f3n<\/p>\n<p>3 cucharadas de vino tinto semi dulce<\/p>\n<p>\u00bd u. br\u00f3coli<\/p>\n<p>\u00bd u. coliflor<\/p>\n<p>6 u. vainitas partidas en 2<\/p>\n<p>Sal, pimienta al gusto<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Preparaci\u00f3n:<\/strong><\/p>\n<p>En una olla con agua en ebullici\u00f3n agregar el br\u00f3coli desmenuzado, la coliflor y las vainitas. Una vez cocidas y sin perder el color reservar.<\/p>\n<p>Vaciar, lavar y secar bien las truchas. Posteriormente, salpimentar a gusto.<\/p>\n<p>En un sart\u00e9n poner el aceite a calentar y fre\u00edr ligeramente las lonjas de jam\u00f3n, d\u00e1ndoles solamente una vuelta para que no se endurezcan.<\/p>\n<p>Posteriormente rellenar en la parte del vientre de las truchas con los jamones.<\/p>\n<p>Enharinar las truchas y fre\u00edrlas una por una y luego se las van colocando en una fuente, resistente al horno, de forma que no queden muy apretadas.<\/p>\n<p>Colocar las casta\u00f1as en un taz\u00f3n con agua caliente durante unos 10 minutos y retirar muy bien la piel, picarlas bien menudo.<\/p>\n<p>Pelar y machacar muy bien los ajos, picar y tambi\u00e9n el perejil picado fino.<\/p>\n<p>En un sart\u00e9n peque\u00f1o agregar aceite a calentar, a\u00f1adir las casta\u00f1as, los ajos y el perejil. Freir un poco hasta que los ajos y las almendras se doren ligeramente (aproximadamente 5 minutos).<\/p>\n<p>Agregar el vino y el lim\u00f3n, revolver bien y verter todo sobre las truchas.<\/p>\n<p>Meter la bandeja al horno a gratinar a fuego medio durante unos 10 a 15 minutos y al servir utilizar la misma fuente vertiendo la salsa que resta en la fuente sobre las truchas.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Emplatado:<\/strong><\/p>\n<p>En un plato plano colocar una trucha con la salsa de casta\u00f1as amaz\u00f3nicas y una porci\u00f3n de las verduras cocidas.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Queridos lectores nos vemos en una siguiente receta y no olviden que:<\/p>\n<p><strong>\u201cLa comida hecha con amor, f\u00edsica, qu\u00edmica y biol\u00f3gicamente sabe mejor\u201d<\/strong><\/p>\n<p><strong>Chef Franz R. Arandia Belmonte<\/strong><\/p>\n<p><strong>Gastr\u00f3nomo Profesional e Investigador Gastron\u00f3mico<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Facebook Fan Page: Chef Ara\u00f1a<\/p>\n<p>Facebook: Ara\u00f1a del monte<\/p>\n<p>Facebook: Paladar Mundial Un Gusto Surreal<\/p>\n<p>Blog: Gastrobiologia.wordpress.com<\/p>\n<p>Instagram: Arana_del_monte \/ chef.aranha<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Queridos lectores la casta\u00f1a amaz\u00f3nica (Bertholletia excelsa) es originaria de la selva h\u00fameda tropical de la Amazon\u00eda que tenemos en nuestra bendecida tierra boliviana. Esta fruta de extracci\u00f3n es muy importante para la alimentaci\u00f3n de los pueblos nativos, cada 100 gr. de casta\u00f1a posee: 14 gr. prote\u00ednas, 66.8 gr. grasas, 7.3 gr. hidratos de carbono, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":79596,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-79595","post","type-post","status-publish","format-standard","has-post-thumbnail","category-femenina"],"acf":{"antetitulo":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bondades de la casta\u00f1a - El Diario - Bolivia<\/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:\/\/www.eldiario.net\/portal\/2022\/04\/27\/bondades-de-la-castana\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bondades de la casta\u00f1a - El Diario - Bolivia\" \/>\n<meta property=\"og:description\" content=\"Queridos lectores la casta\u00f1a amaz\u00f3nica (Bertholletia excelsa) es originaria de la selva h\u00fameda tropical de la Amazon\u00eda que tenemos en nuestra bendecida tierra boliviana. 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