{"id":1045,"date":"2022-01-26T10:36:40","date_gmt":"2022-01-26T10:36:40","guid":{"rendered":"https:\/\/embutidoslalinense.com\/blog\/?p=1045"},"modified":"2022-01-26T10:38:48","modified_gmt":"2022-01-26T10:38:48","slug":"androlla","status":"publish","type":"post","link":"https:\/\/embutidoslalinense.com\/blog\/androlla\/","title":{"rendered":"Tiempo de androlla"},"content":{"rendered":"\n<p>La androlla es un embutido t\u00edpico de Galicia, concretamente de las provincias de Lugo y Ourense. En Viana do Bolo le dedican una Fiesta Gastron\u00f3mica el domingo de carnaval. <\/p>\n\n\n\n<p>Se elabora con trozos de costilla de cerdo adobada&nbsp;con piment\u00f3n, sal y ajo. Posteriormente se cura y se ahuma con le\u00f1a de roble.<\/p>\n\n\n\n<p>Es un plato t\u00edpico del invierno, y muy popular en el carnaval.<\/p>\n\n\n\n<p>Su sabor y aroma son intensos y agradables, y acompa\u00f1ados de cachelos o incluso arroz resulta un plato muy rico.<\/p>\n\n\n\n<p> La&nbsp;forma m\u00e1s frecuente de cocinar la androlla es cocida.  <\/p>\n\n\n\n<p>\u00bfTe animas a probarla?<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"480\" src=\"https:\/\/embutidoslalinense.com\/blog\/wp-content\/uploads\/2022\/01\/androlla.jpg\" alt=\"\" class=\"wp-image-1046\" srcset=\"https:\/\/embutidoslalinense.com\/blog\/wp-content\/uploads\/2022\/01\/androlla.jpg 640w, https:\/\/embutidoslalinense.com\/blog\/wp-content\/uploads\/2022\/01\/androlla-300x225.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><figcaption>Androlla<\/figcaption><\/figure>\n\n\n\n<h2 class=\"has-text-color wp-block-heading\" id=\"que-necesitas\" style=\"color:#2a749f\"><strong>\u00bf Qu\u00e9 necesitas ? <\/strong> <\/h2>\n\n\n\n<p>1 <a href=\"https:\/\/www.embutidoslalinense.com\/tienda\/para-tu-cocido\/androlla\">androlla<\/a> de Embutidos Lalinense (para 2 personas)<\/p>\n\n\n\n<p>6 Patatas<\/p>\n\n\n\n<p>Sal<\/p>\n\n\n\n<p>Aceite de oliva<\/p>\n\n\n\n<h2 class=\"has-text-color wp-block-heading\" id=\"vayamos-por-partes\" style=\"color:#2a749f\"><strong>Vayamos por partes&#8230;<\/strong><\/h2>\n\n\n\n<p>Introducimos la androlla en un recipiente con abundante agua fr\u00eda.<\/p>\n\n\n\n<p> En algunos lugares la cuecen dentro de una bolsa de pl\u00e1stico resistente al calor, o envuelta en una tela de algod\u00f3n, para evitar que si se rompe se quede aguada. <\/p>\n\n\n\n<p>Lo ponemos al fuego y cuando empiece a hervir bajamos la cocci\u00f3n a fuego medio-bajo dej\u00e1ndola cocer durante unos 90 minutos, dependiendo del peso, vigilando la intensidad del fuego para que no reviente. <\/p>\n\n\n\n<p>Ojo! No debe pincharse para que no pierda los jugos.<\/p>\n\n\n\n<p>La acompa\u00f1amos de patatas cocidas y a disfrutar!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La androlla es un embutido t\u00edpico de Galicia, concretamente de las provincias de Lugo y Ourense. En Viana do Bolo le dedican una Fiesta Gastron\u00f3mica el domingo de carnaval. Se elabora con trozos de costilla de cerdo adobada&nbsp;con piment\u00f3n, sal y ajo. Posteriormente se cura y se ahuma con le\u00f1a de roble. Es un plato [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5,1],"tags":[113,207,17,34],"class_list":["post-1045","post","type-post","status-publish","format-standard","hentry","category-recetas","category-sin-categoria","tag-androlla","tag-codido","tag-embutidos-lalinense","tag-galicia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tiempo de androlla - Embutidos Lalinense<\/title>\n<meta name=\"description\" content=\"El secreto de la androlla reside en que sea de calidad y se cocine a fuego lento para evitar que reviente y quede aguada. 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