{"id":26376,"date":"2025-10-28T03:12:29","date_gmt":"2025-10-28T01:12:29","guid":{"rendered":"https:\/\/www.hornoalmadain.com\/?p=26376"},"modified":"2025-10-17T21:02:39","modified_gmt":"2025-10-17T19:02:39","slug":"ajo-caliente","status":"publish","type":"post","link":"https:\/\/www.hornoalmadain.com\/index.php\/2025\/10\/28\/ajo-caliente\/","title":{"rendered":"Cocina de oto\u00f1o: ajo caliente"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2025\/10\/ajo-caliente.webp\" alt=\"ajo caliente\" width=\"940\" height=\"788\" class=\"aligncenter wp-image-26501 size-full\" srcset=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2025\/10\/ajo-caliente.webp 940w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2025\/10\/ajo-caliente-300x251.webp 300w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2025\/10\/ajo-caliente-768x644.webp 768w\" sizes=\"(max-width: 940px) 100vw, 940px\" \/><\/p>\n<p class=\"subtitle-atom B-500-400-300-N B-525-400-300-N--md mb-3_5\">El <strong>ajo campero o ajo caliente<\/strong> es otro de los platos t\u00edpicos de la gastronom\u00eda jerezana. <span>El <strong>ajo campero<\/strong> est\u00e1 \u00edntimamente ligado al mosto. Es una receta t\u00edpica de los cortijos que rodean la campi\u00f1a jerezana. Un plato que sol\u00edan tomar los trabajadores de la vendimia y se elaboraba con los llamados \u00abtomates de vi\u00f1a\u00bb. Con ingredientes, b\u00e1sicos, econ\u00f3micos y sencillos puesto que est\u00e1 elaborado a base de miga de pan de campo, ajos, pimientos, tomates y aceite de oliva.\u00a0<\/span><\/p>\n<h2 class=\"heading-atom B-600-500-200-N B-650-500-300-N--md heading\">Ingredientes (4 personas):<\/h2>\n<ul class=\"list-atom ul left left\">\n<li class=\"B-510-400-550-N B-525-400-700-N--md\">4 dientes de ajo<\/li>\n<li class=\"B-510-400-550-N B-525-400-700-N--md\">3 pimientos verdes<\/li>\n<li class=\"B-510-400-550-N B-525-400-700-N--md\">1\/2 kilo de tomates maduros<\/li>\n<li class=\"B-510-400-550-N B-525-400-700-N--md\">250 gramos de pan de telera elaborado d\u00edas previos<\/li>\n<li class=\"B-510-400-550-N B-525-400-700-N--md\">1 litro de agua hirviendo<\/li>\n<li class=\"B-510-400-550-N B-525-400-700-N--md\">200 mililitros de aceite de oliva virgen extra<\/li>\n<li class=\"B-510-400-550-N B-525-400-700-N--md\">Sal al gusto<\/li>\n<li class=\"B-510-400-550-N B-525-400-700-N--md\">3 o 4 r\u00e1banos<\/li>\n<\/ul>\n<h2>Preparaci\u00f3n:<\/h2>\n<ol class=\"list-atom ol left left\">\n<li class=\"B-510-400-550-N B-525-400-700-N--md\">Majar los cuatro dientes de ajo con la sal en un majador.<\/li>\n<li class=\"B-510-400-550-N B-525-400-700-N--md\">Quitarle la piel a los tomates, si estos no son de vi\u00f1a.<\/li>\n<li class=\"B-510-400-550-N B-525-400-700-N--md\">Incorporar el ajo majado con sal, el pimiento verde picado en trozos peque\u00f1os y el tomate triturado en un dornillo, una cacerola o un recipiente amplio.<\/li>\n<li class=\"B-510-400-550-N B-525-400-700-N--md\">Cortar el pan de telera a rodajas m\u00e1s bien finas e incorporar al dornillo o recipiente que se est\u00e9 utilizando.<\/li>\n<li class=\"B-510-400-550-N B-525-400-700-N--md\">A\u00f1adir el aceite.<\/li>\n<li class=\"B-510-400-550-N B-525-400-700-N--md\">Llevar un litro de agua a ebullici\u00f3n.<\/li>\n<li class=\"B-510-400-550-N B-525-400-700-N--md\">Una vez hirviendo, verter poco a poco sobre los dem\u00e1s ingredientes hasta lograr el espesor deseado.<\/li>\n<li class=\"B-510-400-550-N B-525-400-700-N--md\">Triturar y mezclar el pan con la machacadera, hasta dejar una sopa densa.<\/li>\n<li class=\"B-510-400-550-N B-525-400-700-N--md\">Tapar con un pa\u00f1o y dejar reposar al menos cinco minutos.<\/li>\n<\/ol>\n<p><span>Un plato para servirlo caliente y adornado con un r\u00e1bano crudo entero pelado y por supuesto, acompa\u00f1arlo de una <strong>viena de pico de Horno Al-Madain <\/strong>y un mosto o vino de Jerez.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>El ajo campero o ajo caliente es otro de los platos t\u00edpicos de la gastronom\u00eda jerezana. El ajo campero est\u00e1 \u00edntimamente ligado al mosto. Es una receta t\u00edpica de los cortijos que rodean la campi\u00f1a jerezana. Un plato que sol\u00edan tomar los trabajadores de la vendimia y se elaboraba con [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":26501,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[1610,1163,113,6,4,1211,365],"class_list":["post-26376","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias","tag-ajo-caliente","tag-al-madain-2","tag-dos-hermanas","tag-horno-al-madain","tag-pan","tag-pan-de-al-madain","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>Cocina de oto\u00f1o: ajo caliente -<\/title>\n<meta name=\"description\" content=\"El ajo campero o ajo caliente es otro de los platos t\u00edpicos de la gastronom\u00eda jerezana. 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