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Salud, Belleza y más

General

Boquerones al horno


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Tiempo de preparación: 25 minutos

Tiempo de cocción: 30 minutos

Nivel de dificultad: Fácil

Nivel de colesterol y calorías: Medio

 

Ingredientes para cuatro personas:

-         Un kilo de boquerones

-         Cuatro dientes de ajo

-         Un limón

-         Tres cucharadas de perejil picado

-         Una cucharada de orégano seco

-         Aceite

-         Sal

-         Pimienta

 

Preparación:

Lo primero que debemos hace es picar finamente los ajos y posteriormente el perejil, para luego mezclarlos ambos, seguidamente exprimimos el limón y reservamos el zumo de éste.

Acto seguido lavamos los boquerones debajo del grifo, retirándoles la cabeza y la espina central, le quitamos las tripas, y terminamos de lavar, para finalmente dejar que escurran el agua sobre un paño.

En este momento debemos poner a precalentar el horno.

A continuación, cogemos una fuente refractaria y la untamos con un poco de aceite, colocando en ella los boquerones uno a uno boca arriba, posteriormente, cuando estén todos dispuestos en la fuente, los espolvoreamos con la mezcla de ajo y perejil, que previamente hemos mezclado. Acto seguido mezclamos el zumo de limón, con la cucharada de orégano, tres cucharadas de aceite y media taza de agua, posteriormente echamos un poco de sal y pimienta y con un batidor manual, lo emulsionamos todo junto.

Seguidamente rociamos todos los boquerones con esta preparación y los horneamos durante unos treinta minutos a una temperatura de unos 150ºC más o menos.

Pasado este tiempo, los sacamos del horno y los servimos enseguida mientras estén calientes.

 

Truco:

Cuando hay oportunidad,  es mejor utilizar orégano fresco, cuya recolección se da entre los meses de julio y septiembre.

En este caso, debemos de doblar la cantidad que habíamos previsto, y después de lavarlo y secarlo, lo debemos picar muy fino, a fin de  que se libere su aroma.

 

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