{"id":992579,"date":"2020-04-27T00:00:00","date_gmt":"2020-04-27T00:00:00","guid":{"rendered":"https:\/\/quiropractica1.com\/receta\/carpaccio-de-calabacin-con-pipirrana\/"},"modified":"2020-04-27T00:00:00","modified_gmt":"2020-04-27T00:00:00","slug":"carpaccio-de-calabacin-con-pipirrana","status":"publish","type":"receta","link":"https:\/\/quiropractica1.com\/en\/receta\/carpaccio-de-calabacin-con-pipirrana\/","title":{"rendered":"Carpaccio de calabac\u00edn con pipirrana"},"content":{"rendered":"
\n

Carpaccio de calabac\u00edn con pipirrana<\/h1>\n

Una deliciosa receta fresquita para el verano<\/p>\n

No estamos acostumbrados a comer el calabac\u00edn crudo, pero cortado muy fino, en carpaccio ver\u00e1s que textura tan fresca y agradable tiene.<\/p>\n

El acompa\u00f1amiento de picadillo de tomate , cebolla y pimiento hacen de este plato un entrante perfecto para verano, o incluso un acompa\u00f1amiento de carne o pollo frio, o de pescado.<\/p>\n

Ingredientes\u00a0 (4 personas)<\/strong><\/h3>\n
    \n
  • 1\/2 calabac\u00edn, la cantidad que se necesite para cubrir el fondo del plato.<\/li>\n
  • 1\/2 pimiento<\/li>\n
  • 1 tomate peque\u00f1o<\/li>\n
  • 1\/4 de cebolla<\/li>\n
  • 1 cucharada de aceite oliva VE de DEH<\/li>\n
  • 2 cucharadas de vinagre de manzana<\/li>\n
  • Sal, pimienta<\/li>\n<\/ul>\n

    Preparaci\u00f3n<\/strong><\/h3>\n
      \n
    1. Lavar y cortar el cabac\u00edn con la mandolina en l\u00e1minas muy finas y colocar sin amontonar cubriendo el plato donde se vaya a servir. Salar ligeramente y reservar.<\/li>\n
    2. Trocear en cuadraditos el pimiento verde y la cebolla.<\/li>\n
    3. Pelar el tomate, retirar las semillas, y cortar tambien en dados peque\u00f1os.<\/li>\n
    4. En un bol mezclar, tomate, cebolla y pimiento, salpimentar al gusto, a\u00f1adir aceite de oliva VE y el vinagre, mezclar bien.<\/li>\n
    5. Repartir la vinagreta sobre las rodajas de calabac\u00edn que teniamos reservadas y servir<\/li>\n<\/ol>\n

      Lavar y cortar el calabac\u00edn con la mandolina en l\u00e1minas muy finas y colocar sin amontonar cubriendo el plato donde se vaya a servir. Salar ligeramente y reservar.<\/em><\/p>\n

       <\/p><\/div>\n

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