{"id":19222,"date":"2019-09-30T14:50:54","date_gmt":"2019-09-30T14:50:54","guid":{"rendered":"https:\/\/www.canuti.com\/metodi-di-cottura\/"},"modified":"2024-07-03T10:17:23","modified_gmt":"2024-07-03T10:17:23","slug":"las-modalidades-de-coccion","status":"publish","type":"page","link":"https:\/\/www.canuti.com\/es\/las-modalidades-de-coccion\/","title":{"rendered":"Las modalidades de cocci\u00f3n"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row bg_image_position=&#8221;bg-image-ps-top&#8221; css=&#8221;.vc_custom_1574172389820{background-image: url(http:\/\/www.canuti.com\/wp-content\/uploads\/2019\/10\/sfondo-titolo-home-1-3-e1572364353481.png?id=7496) !important;background-position: 0 0 !important;background-repeat: no-repeat !important;}&#8221; el_class=&#8221;heading-wrapper&#8221;][vc_column][cms_heading text=&#8221;Las modalidades de cocci\u00f3n de la pasta Canuti:&#8221; tag=&#8221;h1&#8243; align_lg=&#8221;align-center&#8221; font_size=&#8221;48&#8243; line_height=&#8221;50&#8243; text_color=&#8221;#000000&#8243; sub_title=&#8221;la tradicional, la pr\u00e1ctica y la original&#8221; sub_title_position=&#8221;after-title&#8221; description=&#8221;La tradicional cocci\u00f3n en agua hirviendo, la pr\u00e1ctica cocci\u00f3n al vapor o bien la original y deliciosa fritura &#8221; description_font_size=&#8221;22&#8243; description_line_height=&#8221;25&#8243; description_color=&#8221;#000000&#8243; margin_top=&#8221;25&#8243; el_class=&#8221;page-title&#8221;][vc_empty_space height=&#8221;30px&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][cms_heading text=&#8221;La cocci\u00f3n tradicional en agua hirviendo&#8221; tag=&#8221;h2&#8243; align_lg=&#8221;align-center&#8221; font_size=&#8221;33&#8243; line_height=&#8221;38&#8243; text_color=&#8221;#000000&#8243; sub_title_position=&#8221;after-title&#8221; description_font_size=&#8221;22&#8243; description_line_height=&#8221;25&#8243; description_color=&#8221;#000000&#8243; el_class=&#8221;page-subtitle&#8221;][vc_column_text text_align=&#8221;text-center&#8221; el_class=&#8221;page-paragraph-text&#8221;]Es el m\u00e9todo de cocci\u00f3n tradicional, siguiendo estos cuatro simples pasos se obtiene un plato de pasta Canuti \u201ca regla de arte\u201d.[\/vc_column_text][vc_row_inner el_class=&#8221;method-desc-wrapper&#8221;][vc_column_inner width=&#8221;1\/4&#8243;][cms_fancybox cms_template=&#8221;cms_fancybox&#8211;layout2.php&#8221; icon_type=&#8221;image&#8221; icon_image=&#8221;6872&#8243; title=&#8221;1. Echar la pasta, a\u00fan congelada, en abundante agua hirviendo y salada (por lo menos un litro de agua por cada 100 g de pasta y 20 g de sal marina). &#8220;][\/vc_column_inner][vc_column_inner width=&#8221;1\/4&#8243;][cms_fancybox cms_template=&#8221;cms_fancybox&#8211;layout2.php&#8221; icon_type=&#8221;image&#8221; icon_image=&#8221;6876&#8243; title=&#8221;2. Aumentar la llama y, desde el momento en el que el agua hierve, dejar cocer durante el tiempo aconsejado en la etiqueta. De esta forma se obtiene una perfecta &#8220;pasta cocida al dente&#8220;. &#8220;][\/vc_column_inner][vc_column_inner width=&#8221;1\/4&#8243;][cms_fancybox cms_template=&#8221;cms_fancybox&#8211;layout2.php&#8221; icon_type=&#8221;image&#8221; icon_image=&#8221;6880&#8243; title=&#8221;3. Escurrir delicadamente la pasta. &#8220;][\/vc_column_inner][vc_column_inner width=&#8221;1\/4&#8243;][cms_fancybox cms_template=&#8221;cms_fancybox&#8211;layout2.php&#8221; icon_type=&#8221;image&#8221; icon_image=&#8221;6884&#8243; title=&#8221;4. Echar la pasta en una sart\u00e9n precalentada y saltearla brevemente con el condimento o la salsa elegida. Presentarla en una fuente de servir preferentemente calentada. &#8220;][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=&#8221;80px&#8221;][cms_heading text=&#8221;La pr\u00e1ctica cocci\u00f3n al vapor&#8221; tag=&#8221;h2&#8243; align_lg=&#8221;align-center&#8221; font_size=&#8221;33&#8243; line_height=&#8221;38&#8243; text_color=&#8221;#000000&#8243; sub_title_position=&#8221;after-title&#8221; description_font_size=&#8221;22&#8243; description_line_height=&#8221;25&#8243; description_color=&#8221;#000000&#8243; el_class=&#8221;page-subtitle&#8221;][vc_column_text text_align=&#8221;text-center&#8221; el_class=&#8221;page-paragraph-text&#8221;]Es adecuada para cualquier formato de <strong>pasta rellena<\/strong>. Es una cocci\u00f3n alternativa destinada no solo a los\u00a0 <strong>los\u00a0restaurantes<\/strong> sino que por su practicidad, tambi\u00e9n para la <strong>restauraci\u00f3n colectiva<\/strong>, los<strong>comedores<\/strong>\u00a0y todas las\u00a0<strong>cocinas sin cuece pasta profesional. Velocidad, simplicidad y eficiencia son las ventajas.<\/strong>[\/vc_column_text][vc_row_inner el_class=&#8221;method-desc-wrapper&#8221;][vc_column_inner width=&#8221;1\/4&#8243;][cms_fancybox cms_template=&#8221;cms_fancybox&#8211;layout2.php&#8221; icon_type=&#8221;image&#8221; icon_image=&#8221;5806&#8243; title=&#8221;1. Precalentar el horno a 100\u00b0C en modalidad de cocci\u00f3n a vapor. &#8220;][\/vc_column_inner][vc_column_inner width=&#8221;1\/4&#8243;][cms_fancybox cms_template=&#8221;cms_fancybox&#8211;layout2.php&#8221; icon_type=&#8221;image&#8221; icon_image=&#8221;5818&#8243; title=&#8221;2. Distribuir uniformemente la pasta, a\u00fan congelada, en una fuente para hornear (sin salar) e introducir en el horno. &#8220;][\/vc_column_inner][vc_column_inner width=&#8221;1\/4&#8243;][cms_fancybox cms_template=&#8221;cms_fancybox&#8211;layout2.php&#8221; icon_type=&#8221;image&#8221; icon_image=&#8221;5814&#8243; title=&#8221;3. Programar el temporizador con el tiempo de cocci\u00f3n aconsejado para el producto. &#8220;][\/vc_column_inner][vc_column_inner width=&#8221;1\/4&#8243;][cms_fancybox cms_template=&#8221;cms_fancybox&#8211;layout2.php&#8221; icon_type=&#8221;image&#8221; icon_image=&#8221;5970&#8243; title=&#8221;4. Despu\u00e9s de haber terminado la cocci\u00f3n, sacar el producto y condimentar con la salsa elegida (incluso directamente en la fuente). &#8220;][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=&#8221;80px&#8221;][cms_heading text=&#8221;La original fritura&#8221; tag=&#8221;h2&#8243; align_lg=&#8221;align-center&#8221; font_size=&#8221;33&#8243; line_height=&#8221;38&#8243; text_color=&#8221;#000000&#8243; sub_title_position=&#8221;after-title&#8221; description_font_size=&#8221;22&#8243; description_line_height=&#8221;25&#8243; description_color=&#8221;#000000&#8243; el_class=&#8221;page-subtitle&#8221;][vc_column_text text_align=&#8221;text-center&#8221; el_class=&#8221;page-paragraph-text&#8221;]Es un m\u00e9todo de cocci\u00f3n original para la pasta, que hace que sea particularmente adecuada para <strong>aperitivos<\/strong> o como <strong>finger food<\/strong>. La <strong>pasta rellena<\/strong> resulta crujiente y deliciosa, lo mismo que para la <strong>paste lunghe<\/strong>.[\/vc_column_text][vc_row_inner el_class=&#8221;method-desc-wrapper&#8221;][vc_column_inner width=&#8221;1\/5&#8243;][cms_fancybox cms_template=&#8221;cms_fancybox&#8211;layout2.php&#8221; icon_type=&#8221;image&#8221; icon_image=&#8221;5822&#8243; title=&#8221;1. Calentar el aceite* de la freidora a 170\u00b0C\/180\u00b0C; para la pasta rellena con quesos se aconseja una temperatura m\u00e1s alta; 180\u00b0C\/190\u00b0C.<\/p>\n<p>*Aconsejamos que se utilice aceite limpio y 100 g de producto por cada litro de aceite. &#8220;][\/vc_column_inner][vc_column_inner width=&#8221;1\/5&#8243;][cms_fancybox cms_template=&#8221;cms_fancybox&#8211;layout2.php&#8221; icon_type=&#8221;image&#8221; icon_image=&#8221;5826&#8243; title=&#8221;2. Echar la pasta en la freidora, aconsejamos a\u00fan congelada. &#8220;][\/vc_column_inner][vc_column_inner width=&#8221;1\/5&#8243;][cms_fancybox cms_template=&#8221;cms_fancybox&#8211;layout2.php&#8221; icon_type=&#8221;image&#8221; icon_image=&#8221;5830&#8243; title=&#8221;3. Dar la vuelta varias veces a la pasta para obtener una cocci\u00f3n uniforme. &#8220;][\/vc_column_inner][vc_column_inner width=&#8221;1\/5&#8243;][cms_fancybox cms_template=&#8221;cms_fancybox&#8211;layout2.php&#8221; icon_type=&#8221;image&#8221; icon_image=&#8221;5834&#8243; title=&#8221;4. Fre\u00edr el producto durante 2\/3 minutos hasta que est\u00e9 dorado completamente.<br \/>\nPara los rellenos solo de queso se aconsejan tiempos de fritura m\u00e1s breves; 1\/2 minutos. &#8220;][\/vc_column_inner][vc_column_inner width=&#8221;1\/5&#8243;][cms_fancybox cms_template=&#8221;cms_fancybox&#8211;layout2.php&#8221; icon_type=&#8221;image&#8221; icon_image=&#8221;5838&#8243; title=&#8221;5. Escurrir y secar la pasta sobre papel absorbente, luego condimentar o servir a placer con sal o cremas. &#8220;][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row bg_image_position=&#8221;bg-image-ps-top&#8221; css=&#8221;.vc_custom_1574172389820{background-image: url(http:\/\/www.canuti.com\/wp-content\/uploads\/2019\/10\/sfondo-titolo-home-1-3-e1572364353481.png?id=7496) !important;background-position: 0 0 !important;background-repeat: no-repeat !important;}&#8221; el_class=&#8221;heading-wrapper&#8221;][vc_column][cms_heading text=&#8221;Las modalidades de cocci\u00f3n de la pasta Canuti:&#8221; tag=&#8221;h1&#8243; align_lg=&#8221;align-center&#8221; font_size=&#8221;48&#8243; line_height=&#8221;50&#8243; text_color=&#8221;#000000&#8243; sub_title=&#8221;la tradicional, la pr\u00e1ctica y la original&#8221; sub_title_position=&#8221;after-title&#8221; description=&#8221;La tradicional cocci\u00f3n en agua 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