{"id":207,"date":"2009-10-01T12:27:12","date_gmt":"2009-10-01T10:27:12","guid":{"rendered":"http:\/\/www.mendibitzu-ekologikoak.com\/?page_id=207"},"modified":"2010-08-05T12:22:45","modified_gmt":"2010-08-05T10:22:45","slug":"errezetak-recetas","status":"publish","type":"page","link":"https:\/\/www.mendibitzu-ekologikoak.com\/?page_id=207","title":{"rendered":"Errezetak <span class=\"h1-cast\"> Recetas<\/span>"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-208\" title=\"erreze\" src=\"http:\/\/www.mendibitzu-ekologikoak.com\/wp-content\/uploads\/erreze.jpg\" alt=\"erreze\" width=\"596\" height=\"326\" srcset=\"https:\/\/www.mendibitzu-ekologikoak.com\/wp-content\/uploads\/erreze.jpg 596w, https:\/\/www.mendibitzu-ekologikoak.com\/wp-content\/uploads\/erreze-300x164.jpg 300w\" sizes=\"auto, (max-width: 596px) 100vw, 596px\" \/><\/p>\n<h2>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 16.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">HARAGI ETA KALABAZIN KANELOIAK<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<ul style=\"margin-top: 0cm;\" type=\"disc\">\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">400gr de haragi pikatu<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">2 kipulin<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">2 kalabacin<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">2 berakatz ale<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Tomate saltsa<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">2 kutxa kaneloi<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">1L bexamel <\/span><\/span><\/span><\/li>\n<\/ul>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 72pt; text-indent: -18pt; mso-list: l0 level2 lfo2; tab-stops: list 72.0pt;\"><span style=\"font-family: Wingdings; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Wingdings; mso-bidi-font-family: Wingdings;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">v<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">50ml oliba olio<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 72pt; text-indent: -18pt; mso-list: l0 level2 lfo2; tab-stops: list 72.0pt;\"><span style=\"font-family: Wingdings; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Wingdings; mso-bidi-font-family: Wingdings;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">v<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">75gr irin integrala<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 72pt; text-indent: -18pt; mso-list: l0 level2 lfo2; tab-stops: list 72.0pt;\"><span style=\"font-family: Wingdings; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Wingdings; mso-bidi-font-family: Wingdings;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">v<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">1 L esne<\/span><\/span><\/span><\/p>\n<ul style=\"margin-top: 0cm;\" type=\"disc\">\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l4 level1 lfo3; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Olioa<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l4 level1 lfo3; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Gatza<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l4 level1 lfo3; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Gazta birrindua<\/span><\/span><\/span><\/li>\n<\/ul>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">PRESTAKETA<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<ol style=\"margin-top: 0cm;\" type=\"1\">\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l2 level1 lfo7; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Kipuli\u00f1a eta berakatza txikitu eta potxatu. <\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l2 level1 lfo7; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Kalabazi\u00f1a ere dadotxotan moztu eta kipuli\u00f1ekin batera potxatu.<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l2 level1 lfo7; tab-stops: list 36.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-ansi-language: PT-BR; mso-bidi-font-size: 14.0pt;\" lang=\"PT-BR\">Haragi pikatua barazkiei gehitu, Sutan eduki egin arte. <\/span><span style=\"mso-bidi-font-size: 14.0pt;\">Tomate saltsa gehitu eta pixkatean egiten utzi. Reserbatu.<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l2 level1 lfo7; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">Kaneloi xaflatxoak egosi.<\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l2 level1 lfo7; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">Xaflak urarekin hoztu eta trapo batean luzatu.<\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l2 level1 lfo7; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">Xafla baten gai\u00f1ean betekin pixkat ipini eta kaneloia kiribildu. Laberako erretillu batean jar.<\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l2 level1 lfo7; tab-stops: list 36.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-bidi-font-size: 14.0pt;\">Bexamela egiteko:<\/span> <span style=\"mso-bidi-font-size: 14.0pt;\">su baxuan olioa berotu, beroa dagoenean irina gehitzen zaio eta espatula batekin bueltak eman. Pixkanaka esnea gehitzen da, baita gatza ere eta\u00a0 espatularekin bueltak ematen jarraitu. Irakiten hasten denean pare bat minutuz mantendu.<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l2 level1 lfo7; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Bexamela kaneloien ga\u00f1etik jarri, baita gazta ere.<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l2 level1 lfo7; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">LAbean egin: 200C\u00ba 20-30minutuz.<\/span><\/span><\/span><\/li>\n<\/ol>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">*Izoztu daitezke.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><\/span><\/span><\/p>\n<p><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\"><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 16.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">CANELONES DE CARNE Y CALABAC\u00cdN<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<ul style=\"margin-top: 0cm;\" type=\"disc\">\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">400gr de carne picada<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">2 cebolletas<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">2 calabacines<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">2 dientes de ajo<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Salsa de tomate<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">2 cajas de canelones<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">1L de bexamel <\/span><\/span><\/span><\/li>\n<\/ul>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 72pt; text-indent: -18pt; mso-list: l0 level2 lfo2; tab-stops: list 72.0pt;\"><span style=\"font-family: Wingdings; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Wingdings; mso-bidi-font-family: Wingdings;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">v<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">50ml de aceite de oliva<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 72pt; text-indent: -18pt; mso-list: l0 level2 lfo2; tab-stops: list 72.0pt;\"><span style=\"font-family: Wingdings; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Wingdings; mso-bidi-font-family: Wingdings;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">v<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">75gr de harina integral<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 72pt; text-indent: -18pt; mso-list: l0 level2 lfo2; tab-stops: list 72.0pt;\"><span style=\"font-family: Wingdings; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Wingdings; mso-bidi-font-family: Wingdings;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">v<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">1 L de leche <\/span><\/span><\/span><\/p>\n<ul style=\"margin-top: 0cm;\" type=\"disc\">\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l4 level1 lfo3; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Aceite<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l4 level1 lfo3; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Sal<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l4 level1 lfo3; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Queso rallado<\/span><\/span><\/span><\/li>\n<\/ul>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">ELABORACI\u00d3N<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 35.1pt; text-indent: -18pt; mso-list: l3 level1 lfo4; tab-stops: list 35.1pt;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">1.<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\">Picar las cebolletas, y el diente de ajo. Pochar.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 35.1pt; text-indent: -18pt; mso-list: l3 level1 lfo4; tab-stops: list 35.1pt;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">2.<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\">Cortar el calabac\u00edn en cuartos finos, a\u00f1adir a la cebolla y pochar.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 35.1pt; text-indent: -18pt; mso-list: l3 level1 lfo4; tab-stops: list 35.1pt;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">3.<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\">Incorporar la carne picada a la verdura pochada. Cocinar la carne. A\u00f1adir la salsa de tomate. Reservar.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 35.1pt; text-indent: -18pt; mso-list: l3 level1 lfo4; tab-stops: list 35.1pt;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">4.<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\">Cocer las obleas de canelones seg\u00fan indica en la caja.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 35.1pt; text-indent: -18pt; mso-list: l3 level1 lfo4; tab-stops: list 35.1pt;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">5.<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\">Enfriar las obleas y extenderlas sobre un trapo limpio.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 35.1pt; text-indent: -18pt; mso-list: l3 level1 lfo4; tab-stops: list 35.1pt;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">6.<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\">Sobre una oblea poner un poco de relleno y enrollarla,<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 36pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Colocarla en una bandeja de horno.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 35.1pt; text-indent: -18pt; mso-list: l3 level1 lfo4; tab-stops: list 35.1pt;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">7.<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\">Hacer la bexamel:<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 35.1pt; text-indent: -18pt; mso-list: l3 level1 lfo4; tab-stops: list 35.1pt;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">8.<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\">Calentar el aceite e incorporar la harina. Trabajarla.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 35.1pt; text-indent: -18pt; mso-list: l3 level1 lfo4; tab-stops: list 35.1pt;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">9.<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\">Incorporar la leche poco a poco. Salar.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 35.1pt; text-indent: -18pt; mso-list: l3 level1 lfo4; tab-stops: list 35.1pt;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">10.<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\">Cubrir los canelones con la bexamel.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 35.1pt; text-indent: -18pt; mso-list: l3 level1 lfo4; tab-stops: list 35.1pt;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">11.<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\">A\u00f1adir queso rallado al gusto.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 35.1pt; text-indent: -18pt; mso-list: l3 level1 lfo4; tab-stops: list 35.1pt;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">12.<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\">Calentar a horno fuerte: 200C\u00ba 20-30minutos.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">*Se pueden congelar.<\/span><\/span><\/span><\/p>\n<p><\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">ARROZ ETA ZANKARROI HANBURGESAK<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<ul style=\"margin-top: 0cm;\" type=\"disc\">\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l7 level1 lfo5; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">400gr <span style=\"mso-spacerun: yes;\">\u00a0<\/span>arroz integral<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l7 level1 lfo5; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Kipula 1<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l7 level1 lfo5; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-spacerun: yes;\">\u00a0<\/span>piper berde 1<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l7 level1 lfo5; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">2 berakatz ale<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l7 level1 lfo5; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">300gr de zankarroi egosi<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l7 level1 lfo5; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Gatza<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l7 level1 lfo5; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Olio<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l7 level1 lfo5; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Tomate saltsa laguntzeko<\/span><\/span><\/span><\/li>\n<\/ul>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">PRESTAKETA<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<ol style=\"margin-top: 0cm;\" type=\"1\">\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l5 level1 lfo8; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Arroz integrala egosi:<\/span><\/span><\/span>\n<ol style=\"margin-top: 0cm;\" type=\"a\">\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l5 level2 lfo8; tab-stops: list 72.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Arrozaren bolumenaren ur bikoitza gatz pixkatekin irekiten jar.<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l5 level2 lfo8; tab-stops: list 72.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-spacerun: yes;\">\u00a0<\/span>Arroza garbitu, koladore baten laguntzaz.<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l5 level2 lfo8; tab-stops: list 72.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Arroza ur ireki\u00f1etan jar. <\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l5 level2 lfo8; tab-stops: list 72.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Su baxuan eta tapatuta 40 minutuz egosi.<\/span><\/span><\/span><\/li>\n<\/ol>\n<\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l5 level1 lfo8; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Kipula, berakatza eta piper berdea txikitu eta potxatu.<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l5 level1 lfo8; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Labanarekin zankarroi haragia txiki txiki egin.<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l5 level1 lfo8; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Arroz egosiari barazkiak eta zankarroia gehitu. Dena ongi nahastu. Ez ahaztu gatzas.<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l5 level1 lfo8; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Dena hotz dagoenean, hanburgesak egin daitezke. Orea hotz egotea komeni eskuetan ez pegatzeko.<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l5 level1 lfo8; tab-stops: list 36.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-ansi-language: EN-GB; mso-bidi-font-size: 14.0pt;\" lang=\"EN-GB\">Hanburgesak plantxan egin daitezke olio pixka batekin. <\/span><span style=\"mso-bidi-font-size: 14.0pt;\">2 minutu alde bakoitzetik.<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l5 level1 lfo8; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-spacerun: yes;\">\u00a0<\/span>Rebozatzea ere posible da irin eta arraultzarekin.<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l5 level1 lfo8; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><\/span><\/span><span style=\"font-family: Times New Roman;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"mso-list: Ignore;\"><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\">Tomate saltsas jan daitezke.<\/span><\/span><\/span><\/li>\n<\/ol>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 54pt; text-indent: -18pt; mso-list: l6 level1 lfo6; tab-stops: list 54.0pt;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><\/span><\/span><\/p>\n<p><span style=\"font-family: Times New Roman;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">HAMBURGUESAS DE ARROZ Y ZANCARR\u00d3N<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<ul style=\"margin-top: 0cm;\" type=\"disc\">\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l7 level1 lfo5; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">400gr de arroz integral<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l7 level1 lfo5; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">\u00bd cebolla<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l7 level1 lfo5; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">1 pimiento verde<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l7 level1 lfo5; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">2 dientes de ajo<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l7 level1 lfo5; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">250gr de zancarr\u00f3n cocido<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l7 level1 lfo5; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Sal y aceite.<\/span><\/span><\/span><\/li>\n<li class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt; mso-list: l7 level1 lfo5; tab-stops: list 36.0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Salsa de tomate para acompa\u00f1ar<\/span><\/span><\/span><\/li>\n<\/ul>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">ELABORACI\u00d3N<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 54pt; text-indent: -18pt; mso-list: l6 level1 lfo6; tab-stops: list 54.0pt;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">1.<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\">Cocer el arroz integral:<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 90pt; text-indent: -18pt; mso-list: l6 level2 lfo6; tab-stops: list 90.0pt;\"><span style=\"font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">\u00b7<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Se pone el doble de agua a hervir con una pizca de sal.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 90pt; text-indent: -18pt; mso-list: l6 level2 lfo6; tab-stops: list 90.0pt;\"><span style=\"font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">\u00b7<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Lavar el arroz, con ayuda de un colador y debajo del grifo.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 90pt; text-indent: -18pt; mso-list: l6 level2 lfo6; tab-stops: list 90.0pt;\"><span style=\"font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">\u00b7<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">A\u00f1adir el arroz al agua. <\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 90pt; text-indent: -18pt; mso-list: l6 level2 lfo6; tab-stops: list 90.0pt;\"><span style=\"font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">\u00b7<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Cocer a fuego muy bajo y tapado, 40 minutos.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 54pt; text-indent: -18pt; mso-list: l6 level1 lfo6; tab-stops: list 54.0pt;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">2.<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\">Picar la cebolla, el pimiento y el ajo. Pochar. A\u00f1adir sal.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 54pt; text-indent: -18pt; mso-list: l6 level1 lfo6; tab-stops: list 54.0pt;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">3.<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\">Picar con un cuchillo la carne de<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>zancarr\u00f3n.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 54pt; text-indent: -18pt; mso-list: l6 level1 lfo6; tab-stops: list 54.0pt;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">4.<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\">Mezclar al arroz cocido la verdura pochada y el zancarr\u00f3n picado.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 54pt; text-indent: -18pt; mso-list: l6 level1 lfo6; tab-stops: list 54.0pt;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">5.<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\">Dejar enfriar.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 54pt; text-indent: -18pt; mso-list: l6 level1 lfo6; tab-stops: list 54.0pt;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">6.<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\">Hacer hamburguesas.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 54pt; text-indent: -18pt; mso-list: l6 level1 lfo6; tab-stops: list 54.0pt;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">7.<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\">Con una pizca de aceite hacerlas a la plancha. 2 minutos por cada lado<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 54pt; text-indent: -18pt; mso-list: l6 level1 lfo6; tab-stops: list 54.0pt;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">8.<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\">Tambi\u00e9n se pueden rebozar con harina y<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>huevo.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 54pt; text-indent: -18pt; mso-list: l6 level1 lfo6; tab-stops: list 54.0pt;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"mso-list: Ignore;\"><span style=\"font-size: small;\">9.<\/span><span style=\"font: 7pt &quot;Times New Roman&quot;;\">\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\">Servir con salsa de tomate.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">*Se pueden congelar.<\/span><\/span><\/span><\/p>\n<p><\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt 18pt;\"><span style=\"mso-bidi-font-size: 14.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p>HARAGI GISATUA<\/p>\n<h2>(4-5 lagunentzat)<\/h2>\n<p>\u2022\u00a0\u00a0 \u00a0Gisatzeko haragia, kilo bat<br \/>\n\u2022\u00a0\u00a0 \u00a0Kipula 1<br \/>\n\u2022\u00a0\u00a0 \u00a0Piper berde 1<br \/>\n\u2022\u00a0\u00a0 \u00a0Azenario 1<br \/>\n\u2022\u00a0\u00a0 \u00a0Baratxuri ale 2<br \/>\n\u2022\u00a0\u00a0 \u00a0Tomate txiki 1<br \/>\n\u2022\u00a0\u00a0 \u00a0Ardo zuria<br \/>\n\u2022\u00a0\u00a0 \u00a0Goilarakada bat irin<br \/>\n\u2022\u00a0\u00a0 \u00a0Gatza eta piper hautsa<br \/>\n\u2022\u00a0\u00a0 \u00a0Salda edo ura<\/p>\n<h4>Prestaketa:<\/h4>\n<p>1.\u00a0\u00a0 \u00a0Haragiari gatz pixka bat eta piper hauts pixka bat bota, eta ondoren irinetan pasatu.<br \/>\n2.\u00a0\u00a0 \u00a0Zartagin batean, haragia su bizian egin kolore pixka bat har dezan, barrutik ez da egin behar.<br \/>\n3.\u00a0\u00a0 \u00a0Bitartean, barazkiak \u201cjuliana\u201d (tiratxotan) eran moztu.<br \/>\n4.\u00a0\u00a0 \u00a0Kazola batetan barazkiak egin, lehenengo kipula, eta ondoren piperra, azenarioa eta baratxuria gehitu.<br \/>\n5.\u00a0\u00a0 \u00a0Barazkiek kolore iluna hartzen dutenean, tomatea gehitu eta pixka batean egiten eduki.<br \/>\n6.\u00a0\u00a0 \u00a0Guztia ondo potxatua dagoenean, txorrotada bat ardo zuri gehitu.<br \/>\n7.\u00a0\u00a0 \u00a0Ardoa lurrundu denean, salda pixka bat gehitu eta saltsa 15 minutuz su baxuan egosten utzi.<br \/>\n8.\u00a0\u00a0 \u00a0Behin saltsa eginda dagoenean, batidorarekin edo pure egitekoarekin pasatu.<br \/>\n9.\u00a0\u00a0 \u00a0Saltsa horretan haragia sartu eta ordu bete inguruan su baxuan egiten utzi. Gatz punttua probatu.<br \/>\n10.\u00a0\u00a0 \u00a0 Gixatua jateko prest egongo da, nahi izanez gero saltsara ilar egosiak gehitu daitezke, baita perretxikoak edo onddoak ere.<\/p>\n<h2>CARNE GUISADA<\/h2>\n<h2>(4 Personas)<\/h2>\n<p>\u2022\u00a0\u00a0\u00a0 1 kilo carne para guisar<br \/>\n\u2022\u00a0\u00a0\u00a0 1 cebolla<br \/>\n\u2022\u00a0\u00a0\u00a0 1 pimiento verde<br \/>\n\u2022\u00a0\u00a0\u00a0 1 zanahoria<br \/>\n\u2022\u00a0\u00a0\u00a0 2 dientes de ajo<br \/>\n\u2022\u00a0\u00a0\u00a0 1 tomate peque\u00f1o<br \/>\n\u2022\u00a0\u00a0\u00a0 Vino blanco<br \/>\n\u2022\u00a0\u00a0\u00a0 1 cucharada de harina<br \/>\n\u2022\u00a0\u00a0\u00a0 Sal y piment\u00f3n<br \/>\n\u2022\u00a0\u00a0\u00a0 Caldo o agua<\/p>\n<h3>Preparaci\u00f3n<\/h3>\n<p>1.\u00a0\u00a0\u00a0 Salar y poner piment\u00f3n a la carne. Despu\u00e9s pasarla por harina<br \/>\n2.\u00a0\u00a0\u00a0 En una sart\u00e9n poner a dorar la carne, por dentro no se tiene que hacer.<br \/>\n3.\u00a0\u00a0\u00a0 Mientras tanto hacer una juliana con las verduras.<br \/>\n4.\u00a0\u00a0\u00a0 En una cazuela hacer las verduras, primero la cebolla, despu\u00e9s el pimiento, la zanahoria y el ajo.<br \/>\n5.\u00a0\u00a0\u00a0 Cuando las verduras cojan color a\u00f1adir el tomate y hacerlo todo junto un poco.<br \/>\n6.\u00a0\u00a0\u00a0 Cuando este todo tierno a\u00f1adir un chorrito de vino, y dejarlo reducir.<br \/>\n7.\u00a0\u00a0\u00a0 A\u00f1adir el caldo o el agua y cocer 15\u2019.<br \/>\n8.\u00a0\u00a0\u00a0 pasar la salsa por la batidora o el pasapur\u00e9s.<br \/>\n9.\u00a0\u00a0\u00a0 A\u00f1adir a la salsa la carne y dejar cocer durante una hora. Probar el punto de sal.<br \/>\n10.\u00a0\u00a0\u00a0 En el momento de servir, se puede acompa\u00f1ar con setas.<\/p>\n<h2>ZANKARROIZ BETERIKO PIPER BERDE BETEAK<\/h2>\n<h2>(4 lagunentzat)<\/h2>\n<p>400gr. Zankarroi<br \/>\nPorru bat<br \/>\nAzenario bat<br \/>\nKipula bat txikituta<br \/>\n3 berakatz ale txikituta<br \/>\nTomate saltsa baso erdi bat<br \/>\n8 piper\u00a0 berde italiar erakoak<br \/>\nGatza<\/p>\n<h4>Prestaketa<\/h4>\n<p>Lehenengo zankarroia egosi, horretarako kazola batetan ura gatzarekin\u00a0 irekitzen ipini eta bertan porrua eta azenarioa sartu. Ura irakiten dagoenean zankarroi puska sartu. Ordu t\u2019erdi inguru beharko da bigundu arte.<br \/>\nZankarroia biguna dagoenean uretatik atera eta hozten utzi. Salda hau zopa egiteko aprobetxatu daiteke.<br \/>\nBehin hotza dagoela ondo txikitu labanaren laguntzaz. Erreserbatu<br \/>\nBetekina prestatzeko: kazola batetan kipula goritu baita berakatza ere. Eginda daudenean haragia gehitu, ondoren tomatea, dena batera\u00a0 5 bat minutuz egin.<br \/>\nBetekina pixka bat epeltzen utzi.<br \/>\nBestalde piperrei kirtena eta hazitxoak kendu.<br \/>\nKoilara edo manga pastelera baten laguntzaz piperrak zankarroi betekinarekin bete.<br \/>\nPiperrak labean sartu, 20 minutuz 220C\u00batan.<br \/>\nNahi bada piperrak tomate saltsarekin zerbitzatu daitezke.<\/p>\n<h2>PIMIENTOS VERDES RELLENOS DE ZANCARR\u00d3N<\/h2>\n<h2>(4 personas)<\/h2>\n<p>* 400 gr. zancarr\u00f3n<br \/>\n* 1 puerro<br \/>\n* 1 zanahoria<br \/>\n* 1 cebolla en trocitos<br \/>\n* 3 dientes de ajos en trocitos<br \/>\n* Medio vaso de salsa de tomate<br \/>\n* 8 pimientos verdes<br \/>\n* Sal<\/p>\n<h4>Preparaci\u00f3n<\/h4>\n<p>1.\u00a0\u00a0\u00a0 Cocer el zancarr\u00f3n en una cazuela con agua hirviendo y sal junto con la zanahoria y el puerro, durante hora y media o hasta que este tierno.<br \/>\n2.\u00a0\u00a0\u00a0 Cuando este cocido sacarlo y dejar enfriar. El caldo aprovecharlo para hacer sopa.<br \/>\n3.\u00a0\u00a0\u00a0 Hacer trocitos muy peque\u00f1os y reservar.<br \/>\n4.\u00a0\u00a0\u00a0 En una cazuela con aceite dorar la cebolla y los ajos, despu\u00e9s echar la carne con la salsa de tomate y hacer durante 5 minutos.<br \/>\n5.\u00a0\u00a0\u00a0 Dejar enfriar un poco.<br \/>\n6.\u00a0\u00a0\u00a0 Por otro lado quitar los rabos y las semillas a los pimientos.<br \/>\n7.\u00a0\u00a0\u00a0 Con una cuchara o manga pastelera rellenar los pimientos con la mezcla de carne y tomate.<br \/>\n8.\u00a0\u00a0\u00a0 Poner los pimientos al horno durante 20\u2019 a 220 \u00baC<br \/>\n9.\u00a0\u00a0\u00a0 Si se quiere se puede acompa\u00f1ar los pimientos con una salsa de tomate.<\/p>\n<h2>LASAGNA<\/h2>\n<h2>(4 lagunentzat)<\/h2>\n<p>500gr. haragi txikitu<br \/>\nKipula bat txikitua<br \/>\nBerakatz ale bat txikitua<br \/>\n200gr. perretxiko xerratan<br \/>\n300gr. tomate saltsa<br \/>\nLasagna xaflak<br \/>\nBexamela:<br \/>\n1L. esne (behia, soja, arroza\u2026.)<br \/>\n50mL olio<br \/>\n75gr. irin integral<br \/>\nGatza<br \/>\nOlioa<br \/>\nGazta birrindua<\/p>\n<h4>Prestaketa:<\/h4>\n<p>Hiru kazola beharko dira: haragia egitekoa, lasagna xaflak egosteko beste bat eta azkenik bexamela egitekoa.<br \/>\nLehenik lasagnaren betekina prestatuko dugu, horretarako kazola batean olio pixka batekin, kipula eta berakatzak goritu.<br \/>\nPerretxikoak gehitu eta pixka bat egin, ondoren haragia gehitu, baita gatza ere.<br \/>\nHaragia eginda dagoenean tomate saltsa gehitu eta 10 minutuz su baxuan egiten utzi. Erreserbatu.<br \/>\nLasagna xaflak egiteko: lasagna zorroko argibideak jarraitu. Erreserbatu.<br \/>\nBexamela egiteko: su baxuan olioa berotu, beroa dagoenean irina gehitzen zaio eta espatula batekin bueltak eman. Pixkanaka esnea gehitzen da, baita gatza ere eta\u00a0 espatularekin bueltak ematen jarraitu. Irakiten hasten denean pare bat minutuz mantendu. Erreserbatu.<\/p>\n<h4>Muntaketa:<\/h4>\n<p>Lasagna erretilu batean egingo da.<br \/>\nErretilu azpian bexamel pixka bat ondo banatu eta honen gainetik lasagna xaflak ipini.<br \/>\nOndoren haragia ipini eta gainean lasagna xaflak.<br \/>\nNahi beste geruza egin daitezke; bi edo hiru.<br \/>\nAzken geruza eta gero bexamelarekin bukatu.<br \/>\nGainetik gazta ipini nahi beste.<br \/>\nLabean 220 C\u00ba-tan 20 minutu sartu.<\/p>\n<h2>LASA\u00d1A<\/h2>\n<h2>( 4 personas)<\/h2>\n<p>\u2022\u00a0\u00a0\u00a0 500 gr. de carne picada<br \/>\n\u2022\u00a0\u00a0\u00a0 1 cebolla en trocitos<br \/>\n\u2022\u00a0\u00a0\u00a0 1 diente de ajo en trocitos<br \/>\n\u2022\u00a0\u00a0\u00a0 200gr. Setas fileteadas<br \/>\n\u2022\u00a0\u00a0\u00a0 300 gr. Salsa de tomate<br \/>\n\u2022\u00a0\u00a0\u00a0 Placas de lasa\u00f1a<br \/>\n\u2022\u00a0\u00a0\u00a0 Bechamel<br \/>\n&#8211;\u00a0\u00a0\u00a0 1 l. leche (vaca, soja, arroz\u2026)<br \/>\n&#8211;\u00a0\u00a0\u00a0 50 ml. Aceite<br \/>\n&#8211;\u00a0\u00a0\u00a0 75 gr. Harina integral<\/p>\n<p>\u2022\u00a0\u00a0\u00a0 Sal<br \/>\n\u2022\u00a0\u00a0\u00a0 Aceite<br \/>\n\u2022\u00a0\u00a0\u00a0 Queso rallado<\/p>\n<h4>Preparaci\u00f3n:<\/h4>\n<p>1.\u00a0\u00a0\u00a0 Necesitamos 3 cazuelas para hacer la carne , para cocer las placas de lasa\u00f1a y para hacer la bechamel.<br \/>\n2.\u00a0\u00a0\u00a0 Primero hacer el relleno de la lasa\u00f1a y en una cazuela con aceite\u00a0 doramos la cebolla y el ajo.<br \/>\n3.\u00a0\u00a0\u00a0 A\u00f1adir las setas y hacerlas un poco, luego a\u00f1adir la carne y salar al gusto.<br \/>\n4.\u00a0\u00a0\u00a0 Cuando la carne este hecha a\u00f1adir el tomate y cocer 10\u2019 a fuego bajo. Reservar.<br \/>\n5.\u00a0\u00a0\u00a0 Cocer en otra cazuela las placas de lasa\u00f1a y reservar.<br \/>\n6.\u00a0\u00a0\u00a0 Para hacer la bechamel poner en una cazuela un poco de aceite y cuando este caliente ir a\u00f1adiendo la harina\u00a0 removi\u00e9ndola con una esp\u00e1tula para que no se hagan grumos. A\u00f1adir la leche poco a poco y un poco de sal, seguir removiendo todo el tiempo hasta que hierva durante 2\u2019. Reservar<\/p>\n<h4>Montaje:<\/h4>\n<p>1.\u00a0\u00a0\u00a0 Poner en un recipiente hondo y que pueda ir al horno un poco de bechamel y encima poner las placas de lasa\u00f1a<br \/>\n2.\u00a0\u00a0\u00a0 Despu\u00e9s poner una capa de carne con salsa<br \/>\n3.\u00a0\u00a0\u00a0 Repetir la operaci\u00f3n alternando carne con las placas 2 \u00f3 3 veces<br \/>\n4.\u00a0\u00a0\u00a0 Acabar con una capa de bechamel<br \/>\n5.\u00a0\u00a0\u00a0 Poner encima queso rallado<br \/>\n6.\u00a0\u00a0\u00a0 Cocer al horno durante 20\u2019 a 220\u00baC<\/h2>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0 HARAGI ETA KALABAZIN KANELOIAK \u00a0 400gr de haragi pikatu 2 kipulin 2 kalabacin 2 berakatz ale Tomate saltsa 2 kutxa kaneloi 1L bexamel v\u00a0\u00a0\u00a0\u00a0 50ml oliba olio v\u00a0\u00a0\u00a0\u00a0 75gr irin integrala v\u00a0\u00a0\u00a0\u00a0 1 L esne Olioa Gatza Gazta birrindua \u00a0 PRESTAKETA \u00a0 Kipuli\u00f1a eta berakatza txikitu eta potxatu. Kalabazi\u00f1a ere dadotxotan moztu eta kipuli\u00f1ekin [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-207","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.mendibitzu-ekologikoak.com\/index.php?rest_route=\/wp\/v2\/pages\/207","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mendibitzu-ekologikoak.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.mendibitzu-ekologikoak.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.mendibitzu-ekologikoak.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mendibitzu-ekologikoak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=207"}],"version-history":[{"count":14,"href":"https:\/\/www.mendibitzu-ekologikoak.com\/index.php?rest_route=\/wp\/v2\/pages\/207\/revisions"}],"predecessor-version":[{"id":252,"href":"https:\/\/www.mendibitzu-ekologikoak.com\/index.php?rest_route=\/wp\/v2\/pages\/207\/revisions\/252"}],"wp:attachment":[{"href":"https:\/\/www.mendibitzu-ekologikoak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}