{"id":218,"date":"2020-11-22T21:57:47","date_gmt":"2020-11-23T02:57:47","guid":{"rendered":"https:\/\/comer.me\/?p=218"},"modified":"2020-11-22T21:57:47","modified_gmt":"2020-11-23T02:57:47","slug":"ratatouille","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/ratatouille\/","title":{"rendered":"Ratatouille"},"content":{"rendered":"<p>Probablemente todos ustedes han visto la pel\u00edcula.<\/p>\n<p><!--more--><\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/3YG4h5GbTqU?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-CL&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<p>Prepararemos un <em>Ratatouille<\/em> tradicional, adaptado del libro The Professional Chef, p\u00e1gina 708.<\/p>\n<h2>Ingredientes<\/h2>\n<p>Para 2 raciones<\/p>\n<ul>\n<li>20ml de aceite de oliva<\/li>\n<li>70g cebolla en dado mediano<\/li>\n<li>5g ajo picado<\/li>\n<li>7g pasta de tomate<\/li>\n<li>25g pimiento rojo en dado mediano<\/li>\n<li>90g berenjena en dado mediano<\/li>\n<li>70g zapallo italiano en dado mediano<\/li>\n<li>50g tomate pelado, sin semillas y en dado mediano<\/li>\n<li>40ml <a href=\"https:\/\/le-fort.org\/2020\/fondo-de-verduras\/\">fondo de verduras<\/a><\/li>\n<li>c\/n sal<\/li>\n<li>c\/n pimienta negra<\/li>\n<li>1cdta hierbas, como perejil, tomillo u or\u00e9gano<\/li>\n<\/ul>\n<h2>Procedimiento<\/h2>\n<ol>\n<li>Calentar el aceite en una olla a fuego medio. Agregar la cebolla y saltear hasta que est\u00e9n trasl\u00facidas: de 4 a 5 minutos. .A\u00f1adir el ajo y saltear hasta que est\u00e9 suave, aproximadamente 1 minuto<\/li>\n<li>A fuego medio-bajo, a\u00f1adir la pasta de tomate y cocinar hasta que cubra completamente la cebolla y se oscurezca ligeramente, 1 a 2 minutos.<\/li>\n<li>A\u00f1adir los vegetales en la siguiente secuencia: pimiento, berenjena, zapallo italiano y tomates. Cocinar cada vegetal hasta que est\u00e9 suave (2 a 3 minutos cada uno)\u00a0 antes de a\u00f1adir el siguiente<\/li>\n<li>A\u00f1adir el caldo y bajar el fuego, permitiendo que los vegetales se guisen. Deber\u00edan estar h\u00famedos pero no como sopa. Sazonar con sal, pimienta y hierbas.<\/li>\n<li>Servir inmediatamente.<\/li>\n<\/ol>\n<h2>Trabajo Previo<\/h2>\n<ol>\n<li>Convertir esta receta a <a href=\"https:\/\/docs.google.com\/document\/d\/1rxrpx3hyQPg1-3O66g4L601kv7cysMbHz34XHiXE-gA\/copy\" target=\"_blank\" rel=\"noopener noreferrer\">formato receta est\u00e1ndar<\/a>.<\/li>\n<li>Revisar los tipos de corte y otras operaciones requeridas<\/li>\n<li>Revisar si hay alg\u00fan ingrediente que presente dificultades, y organizarse entre compa\u00f1eros para su obtenci\u00f3n<\/li>\n<li>Consultar cualquier duda sobre la preparaci\u00f3n con anticipaci\u00f3n con el docente o con la ayudante.<\/li>\n<\/ol>\n<h2>Variantes<\/h2>\n<p>El Ratatouille de la pel\u00edcula fue desarrollado por el chef Thomas Keller, adaptando un plato turco.<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/iCMGPRiDXQg?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-CL&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El plato, no la pel\u00edcula.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[912],"tags":[941],"class_list":["post-218","post","type-post","status-publish","format-standard","hentry","category-rectas-tecnicas","tag-semana-7","entry"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pghKer-3w","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":314,"url":"https:\/\/le-fort.org\/cocina\/chancho-agridulce\/","url_meta":{"origin":218,"position":0},"title":"Chancho Agridulce","author":"Rod","date":"25 de Enero, 2021","format":false,"excerpt":"Chancho agridulce chino","rel":"","context":"En &quot;Recetas y T\u00e9cnicas&quot;","block_context":{"text":"Recetas y T\u00e9cnicas","link":"https:\/\/le-fort.org\/cocina\/categoria\/rectas-tecnicas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/Ethyl-hexanoate.svg_.png?fit=1200%2C403&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/Ethyl-hexanoate.svg_.png?fit=1200%2C403&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/Ethyl-hexanoate.svg_.png?fit=1200%2C403&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/Ethyl-hexanoate.svg_.png?fit=1200%2C403&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/Ethyl-hexanoate.svg_.png?fit=1200%2C403&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":4825,"url":"https:\/\/le-fort.org\/cocina\/lomo-saltado\/","url_meta":{"origin":218,"position":1},"title":"Lomo Saltado","author":"Le-Fort.org","date":"21 de Julio, 2013","format":false,"excerpt":"Receta del Lomo Saltado: receta peruana con fuerte influencia china. Filete de res, cebolla frita, tomate, papas fritas, arroz.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/lomo-saltado-portada.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/lomo-saltado-portada.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/lomo-saltado-portada.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/lomo-saltado-portada.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/lomo-saltado-portada.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":6852,"url":"https:\/\/le-fort.org\/cocina\/tallarines-con-albondigas\/","url_meta":{"origin":218,"position":2},"title":"Tallarines con Alb\u00f3ndigas","author":"Le-Fort.org","date":"26 de Octubre, 2015","format":false,"excerpt":"Un cl\u00e1sico italonorteamericano","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/tallarines-albondiga-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/tallarines-albondiga-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/tallarines-albondiga-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/tallarines-albondiga-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/tallarines-albondiga-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7831,"url":"https:\/\/le-fort.org\/cocina\/tallarines-al-pesto-cebolla-jengibre\/","url_meta":{"origin":218,"position":3},"title":"Tallarines al Pesto con Cebolla y Jengibre","author":"Le-Fort.org","date":"5 de Mayo, 2016","format":false,"excerpt":"Vemos pasar recetas constantemente. 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