{"id":2322,"date":"2012-12-03T19:19:33","date_gmt":"2012-12-03T23:19:33","guid":{"rendered":"http:\/\/www.duarte.cl\/?p=2322"},"modified":"2019-03-31T09:40:41","modified_gmt":"2019-03-31T14:40:41","slug":"receta-penne-con-salsa-amatriciana","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/receta-penne-con-salsa-amatriciana\/","title":{"rendered":"Receta: Penne con Salsa Amatriciana"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-2331\" title=\"head\" src=\"https:\/\/i0.wp.com\/www.duarte.cl\/wp-content\/uploads\/2012\/12\/head-150x150.jpg?resize=150%2C150\" alt=\"\" width=\"150\" height=\"150\" \/>Por favor nada de risas: es <em>penne<\/em>, no pene.<\/p>\n<p>Podemos continuar.<\/p>\n<p>La salsa Amatriciana es muy simple. Esta versi\u00f3n est\u00e1 adaptada a productos de f\u00e1cil acceso y no a los productos locales del original. El queso aqu\u00ed es m\u00e1s salado, el chancho no es exactamente el que se requiere, pero no importa. Esta salsa es incre\u00edble, como todo aquello que tiene una superabundancia de tocino y de queso.<!--more--><\/p>\n<p>Los ingredientes son muy simples:<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2323\" title=\"Ingredientes\" src=\"https:\/\/i0.wp.com\/www.duarte.cl\/wp-content\/uploads\/2012\/12\/MG_6817.jpg?resize=960%2C640\" alt=\"\" width=\"960\" height=\"640\" \/><\/p>\n<ul>\n<li>400 grs. de pasta<\/li>\n<li>250 grs. de panceta, o si no hay, de tocino, picado<\/li>\n<li>1 cucharada sopera de mantequilla<\/li>\n<li>300 grs. de pasta de tomates<\/li>\n<li>1 taza de queso rallado<\/li>\n<li>1 aj\u00ed, no muy picante.<\/li>\n<\/ul>\n<div>La preparaci\u00f3n es tambi\u00e9n muy simple. Se resume en los siguientes pasos:<\/div>\n<div>\n<ul>\n<li>Fre\u00edr en la mantequilla el tocino junto con el aj\u00ed picado hasta que el tocino comience a dorarse<\/li>\n<li>A\u00f1adir la pasta de tomate<\/li>\n<li>Cocer 5 minutos<\/li>\n<li>Mezclar con la pasta y el queso rallado.<\/li>\n<\/ul>\n<div>\n<figure id=\"attachment_2327\" aria-describedby=\"caption-attachment-2327\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2327\" title=\"Friendo el tocino\" src=\"https:\/\/i0.wp.com\/www.duarte.cl\/wp-content\/uploads\/2012\/12\/MG_6850.jpg?resize=960%2C640\" alt=\"\" width=\"960\" height=\"640\" \/><figcaption id=\"caption-attachment-2327\" class=\"wp-caption-text\">Friendo el tocino<\/figcaption><\/figure>\n<figure id=\"attachment_2328\" aria-describedby=\"caption-attachment-2328\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2328\" title=\"Tocino Dorado\" src=\"https:\/\/i0.wp.com\/www.duarte.cl\/wp-content\/uploads\/2012\/12\/MG_6855.jpg?resize=960%2C640\" alt=\"\" width=\"960\" height=\"640\" \/><figcaption id=\"caption-attachment-2328\" class=\"wp-caption-text\">El tocino dorado, listo para a\u00f1adir la salsa<\/figcaption><\/figure>\n<figure id=\"attachment_2329\" aria-describedby=\"caption-attachment-2329\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2329\" title=\"Revolviendo la salsa\" src=\"https:\/\/i0.wp.com\/www.duarte.cl\/wp-content\/uploads\/2012\/12\/MG_6857.jpg?resize=960%2C640\" alt=\"\" width=\"960\" height=\"640\" \/><figcaption id=\"caption-attachment-2329\" class=\"wp-caption-text\">Revolviendo la salsa<\/figcaption><\/figure>\n<figure id=\"attachment_2332\" aria-describedby=\"caption-attachment-2332\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2332\" title=\"El plato\" src=\"https:\/\/i0.wp.com\/www.duarte.cl\/wp-content\/uploads\/2012\/12\/2012-12-03_14-45-12_625.jpg?resize=960%2C720\" alt=\"\" width=\"960\" height=\"720\" \/><figcaption id=\"caption-attachment-2332\" class=\"wp-caption-text\">\u00a1Servido!<\/figcaption><\/figure>\n<p>Esta receta fue parte de un curso de Cocina para geeks, ya que el tocino mueve monta\u00f1as.<\/p>\n<p>Fue un \u00e9xito.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Aprende la receta de la salsa Amatriciana para las pastas. Tocino, mantequilla, tomate, aj\u00ed.<\/p>\n","protected":false},"author":1,"featured_media":3526,"comment_status":"open","ping_status":"closed","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":[19,2],"tags":[89,70,64,871,100],"class_list":["post-2322","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina-comida","category-recetas","tag-aji","tag-comida-italiana","tag-salsas-para-pasta","tag-salsas-rojas","tag-tocino","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/12\/h.jpg?fit=614%2C225&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-Bs","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1787,"url":"https:\/\/le-fort.org\/cocina\/receta-salsa-bolonesa-casi-canonica-con-tallarines-claro\/","url_meta":{"origin":2322,"position":0},"title":"Salsa Bolo\u00f1esa","author":"Le-Fort.org","date":"21 de Abril, 2012","format":false,"excerpt":"La salsa Bolo\u00f1esa es la salsa cl\u00e1sica de \"los tallarines con salsa\" \u00bfc\u00f3mo se hace? Aqu\u00ed ofrecemos una receta.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"5 Salsas para pasta: Bolognesa","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/09\/bolognesa.jpg?fit=600%2C266&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/09\/bolognesa.jpg?fit=600%2C266&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/09\/bolognesa.jpg?fit=600%2C266&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":5337,"url":"https:\/\/le-fort.org\/cocina\/fettuccine-con-salsa-de-tomate-y-garbanzos\/","url_meta":{"origin":2322,"position":1},"title":"Fettuccine con Salsa de Tomate y Garbanzos","author":"Le-Fort.org","date":"10 de Marzo, 2014","format":false,"excerpt":"Receta de fettuccine con salsa de tomates y garbanzos. Es una salsa muy interesante, que vale la pena probar e iterar, porque da para mucho. La textura de los garbanzos es notable.","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\/2014\/03\/pasta-con-garbanzos-hs.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\/2014\/03\/pasta-con-garbanzos-hs.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/pasta-con-garbanzos-hs.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/pasta-con-garbanzos-hs.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/pasta-con-garbanzos-hs.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1588,"url":"https:\/\/le-fort.org\/cocina\/receta-de-pasta-a-la-puttanesca\/","url_meta":{"origin":2322,"position":2},"title":"Receta de Pasta a la Puttanesca","author":"Le-Fort.org","date":"12 de Noviembre, 2011","format":false,"excerpt":"La salsa puttanesca es la salsa de las putas, pero no por una cosa afrodis\u00edaca. Aprende m\u00e1s aqu\u00ed","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/puttanesca-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\/2011\/11\/puttanesca-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/puttanesca-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/puttanesca-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/puttanesca-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5792,"url":"https:\/\/le-fort.org\/cocina\/salsas-para-pastas-arrabbiata\/","url_meta":{"origin":2322,"position":3},"title":"Salsa Arrabbiata","author":"Le-Fort.org","date":"6 de Octubre, 2014","format":false,"excerpt":"Receta de salsa arrabiata. Es una salsa para tallarines, fideos u otros (incluso carnes) preparada con aceite de oliva, ajo, aj\u00ed y tomates en conserva","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\/2014\/10\/arrabbiata-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\/2014\/10\/arrabbiata-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/arrabbiata-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/arrabbiata-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/arrabbiata-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":4770,"url":"https:\/\/le-fort.org\/cocina\/tallarines-con-calamares-al-pil-pil-y-alcaparras\/","url_meta":{"origin":2322,"position":4},"title":"Tallarines con Calamares al Pil-pil y Alcaparras","author":"Le-Fort.org","date":"14 de Julio, 2013","format":false,"excerpt":"Tallarines con una salsa de calamares al pil-pil y alcaparras.","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\/hdcalamarpilpil.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\/hdcalamarpilpil.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/hdcalamarpilpil.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/hdcalamarpilpil.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/hdcalamarpilpil.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":298,"url":"https:\/\/le-fort.org\/cocina\/salsa-bolonesa\/","url_meta":{"origin":2322,"position":5},"title":"Salsa Bolo\u00f1esa","author":"Rod","date":"25 de Enero, 2021","format":false,"excerpt":"Un cl\u00e1sico m\u00e1s popular fuera de Italia que dentro de ella","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\/2021\/01\/bolognesa-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\/2021\/01\/bolognesa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/bolognesa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/bolognesa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/bolognesa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/2322","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=2322"}],"version-history":[{"count":1,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/2322\/revisions"}],"predecessor-version":[{"id":13563,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/2322\/revisions\/13563"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/3526"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=2322"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=2322"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=2322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}