{"id":16861,"date":"2023-08-11T05:27:00","date_gmt":"2023-08-11T04:27:00","guid":{"rendered":"https:\/\/www.hornoalmadain.com\/?p=16861"},"modified":"2023-07-30T17:22:27","modified_gmt":"2023-07-30T16:22:27","slug":"pan-con-caracoles","status":"publish","type":"post","link":"https:\/\/www.hornoalmadain.com\/index.php\/2023\/08\/11\/pan-con-caracoles\/","title":{"rendered":"Pan con caracoles"},"content":{"rendered":"\n<p>Los <strong>caracoles<\/strong> terrestres forman parte de la cocina mediterr\u00e1nea, especialmente de la espa\u00f1ola y la francesa (escargot) como uno de los manjares m\u00e1s exquisitos. Actualmente es como un manjar gastron\u00f3mico, Espa\u00f1a se ha situado como segundo consumidor mundial, detr\u00e1s de Francia.\u00a0Comer <strong>caracoles y cabrillas<\/strong> en Sevilla es todo un rito. Entre mediados de Abril y m\u00e1s all\u00e1 de Julio, en Sevilla se consumen los caracoles en decenas de bares de barrios de Sevilla y su provincia.<\/p>\n\n\n\n<p>Condimentados de diferentes formas y con diferentes recetas, la clave es ofrecer un producto que se distinga por su sabor y por la claridad de su caldo. La clave est\u00e1 en obtener el tono justo del pique y la salsa que la acompa\u00f1e debe ser lo suficientemente rica para acompa\u00f1ar al gaster\u00f3podo.  <\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"640\" height=\"480\" src=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2023\/07\/pan-con-caracoles.jpg\" alt=\"Pan con caracoles\" class=\"wp-image-16864\" srcset=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2023\/07\/pan-con-caracoles.jpg 640w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2023\/07\/pan-con-caracoles-300x225.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure>\n<\/div>\n\n\n<p><strong>Caracoles y cabrillas<\/strong> sus hermanos grandes. Caracoles en los bares que los ponen de tapa y los sirven en tazas, con su caldo. O en raci\u00f3n picantitos y caldosos. Siempre con mucho pan, porque nada es m\u00e1s irresistible que una salsa para mojar un buen pan artesano como el de <strong>Horno Al-Madain<\/strong>. Caracoles, un plato que no deja indiferente a nadie<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Los caracoles terrestres forman parte de la cocina mediterr\u00e1nea, especialmente de la espa\u00f1ola y la francesa (escargot) como uno de los manjares m\u00e1s exquisitos. Actualmente es como un manjar gastron\u00f3mico, Espa\u00f1a se ha situado como segundo consumidor mundial, detr\u00e1s de Francia.\u00a0Comer caracoles y cabrillas en Sevilla es todo un rito. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[833,6,4,832,365],"class_list":["post-16861","post","type-post","status-publish","format-standard","hentry","category-noticias","tag-caracoles","tag-horno-al-madain","tag-pan","tag-pan-con-caracoles","tag-pan-de-dos-hermanas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.6 (Yoast SEO v27.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Pan con caracoles -<\/title>\n<meta name=\"description\" content=\"Los caracoles terrestres forman parte de la cocina mediterr\u00e1nea, especialmente de la espa\u00f1ola y la francesa (escargot) como uno de los manjares m\u00e1s\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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