{"id":781,"date":"2021-01-13T20:13:31","date_gmt":"2021-01-13T20:13:31","guid":{"rendered":"https:\/\/embutidoslalinense.com\/blog\/?p=781"},"modified":"2021-01-13T20:26:44","modified_gmt":"2021-01-13T20:26:44","slug":"tiempo-de-androlla","status":"publish","type":"post","link":"https:\/\/embutidoslalinense.com\/blog\/tiempo-de-androlla\/","title":{"rendered":"Tiempo de androlla"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"480\" src=\"https:\/\/embutidoslalinense.com\/blog\/wp-content\/uploads\/2021\/01\/androlla-1.jpg\" alt=\"\" class=\"wp-image-787\" srcset=\"https:\/\/embutidoslalinense.com\/blog\/wp-content\/uploads\/2021\/01\/androlla-1.jpg 640w, https:\/\/embutidoslalinense.com\/blog\/wp-content\/uploads\/2021\/01\/androlla-1-300x225.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<p>La androlla es un embutido t\u00edpico de Galicia; se elabora con trozos de costilla de cerdo adobada\u00a0con piment\u00f3n, sal y ajo. Posteriormente se cura y se ahuma con le\u00f1a de roble.<\/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, caracter\u00edstico de  parte 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>La&nbsp;forma m\u00e1s frecuente de cocinar la androlla es cocida. Para ello se echa la androlla en un recipiente con abundante agua fr\u00eda. 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. Tampoco debe pincharse para que no pierda los jugos.<\/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.<\/p>\n\n\n\n<p>La acompa\u00f1amos de patatas cocidas y verdura, y a disfrutar!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La androlla es un embutido t\u00edpico de Galicia; se elabora con trozos de costilla de cerdo adobada\u00a0con piment\u00f3n, sal y ajo. Posteriormente se cura y se ahuma con le\u00f1a de roble. Su sabor y aroma son intensos y agradables, y acompa\u00f1ados de cachelos o incluso arroz resulta un plato muy rico, caracter\u00edstico de parte de [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","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":[1],"tags":[113,114,115],"class_list":["post-781","post","type-post","status-publish","format-standard","hentry","category-sin-categoria","tag-androlla","tag-androlla-gallega","tag-como-cocinar-androlla"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tiempo de androlla - Embutidos Lalinense<\/title>\n<meta name=\"description\" content=\"En \u00e9poca de fr\u00edo uno de los platos m\u00e1s t\u00edpicos de Galicia es la androlla. 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