{"id":2236,"date":"2014-08-28T02:07:49","date_gmt":"2014-08-28T00:07:49","guid":{"rendered":"http:\/\/www.laragazzacolmattarello.com\/recepta-de-mongetes-amb-tomaquet-salvia-fagioli-alluccelletto-2\/"},"modified":"2014-08-29T10:48:52","modified_gmt":"2014-08-29T08:48:52","slug":"receta-de-alubias-con-tomate-y-salvia-fagioli-alluccelletto","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/es\/receta-de-alubias-con-tomate-y-salvia-fagioli-alluccelletto\/","title":{"rendered":"Receta de alubias con tomate y salvia (fagioli all&#8217;uccelletto)"},"content":{"rendered":"<p>Fagioli all&#8217;uccelletto, una receta t\u00edpica toscana, s\u00faper f\u00e1cil a base de alubias, tomate, salvia y poco m\u00e1s, que funciona como primer plato o acompa\u00f1amiento, y se prepara en un periquete. Me parece perfecto que las legumbres vayan bien para la salud. Primera, porque me encantan y, segunda, porque cuestan poco dinero. El \u00fanico probelma que tienen, es que muchas de ellas se deben dejar en remojo y cocer durante bastante rato. Para la receta de hoy, si os da pereza o no hay tiempo, se pueden comprar las alubias ya cocidas y ning\u00fan problema.<\/p>\n<p><a href=\"http:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2014\/08\/IMG_4995m.jpg\"><img  title=\"Receta de alubias con tomate y salvia (fagioli all&#039;uccelletto) ~ Primeros Recetas  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2231\" src=\"http:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2014\/08\/IMG_4995m.jpg\"  alt=\"Receta de alubias con tomate y salvia (fagioli all&#039;uccelletto) ~ Primeros Recetas  ~ La ragazza col mattarello\"  width=\"600\" height=\"400\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2014\/08\/IMG_4995m.jpg 1240w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2014\/08\/IMG_4995m-400x267.jpg 400w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2014\/08\/IMG_4995m-800x533.jpg 800w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2014\/08\/IMG_4995m-768x512.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2014\/08\/IMG_4995m-1200x800.jpg 1200w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2014\/08\/IMG_4995m-1000x667.jpg 1000w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p>El nombre de jud\u00edas \u00aball&#8217;uccelletto\u00bb, que significa al pajarito, se lo dieron porque, algunas aves de caza peque\u00f1as, tipo perdiz, se preparaban exactamente con los mismos condimentos, que estas alubias. Existe tambi\u00e9n una versi\u00f3n hecha con salchicha, pero como, por un lado, siempre que puedo, me acuerdo de los vegetarianos y, por la otra, habiendo probado ambas, prefiero hacer la salchicha por su cuenta y despu\u00e9s comerla con las jud\u00edas como acompa\u00f1amiento, he decidido contaros la versi\u00f3n apta para todo el mundo que, adem\u00e1s, es la m\u00e1s conocida.<\/p>\n<p><span style=\"color: #ff0000\"><strong>Espero que os gusten!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><h3>Visita mi canal de YouTube<\/h3>Si a\u00fan no lo has hecho, te invito a suscribirte a mi <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>canal de YouTube<\/strong><\/a> para no perderte ninguna receta nueva.<br>\n        <strong>\u00a1No olvides seguirme en <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> All\u00ed comparto m\u00e1s recetas, trucos y contenido especial para los amantes de la cocina italiana.<div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>\u00a1Las \u00faltimas video recetas de mi canal!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\" \n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\" \n\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\" \n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.1K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors =\"{&quot;channelName&quot;:&quot;&quot;,&quot;subscribeCount&quot;:&quot;&quot;,&quot;buttonBackground&quot;:&quot;&quot;,&quot;buttonText&quot;:&quot;&quot;}\"\n\t data-sby-flags=\"resizeDisable\" data-postid=\"2236\" \n\t data-videocardlayout=\"vertical\" \n>\n\t    <div 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132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                <span class=\"sby_play_btn_bg\"><\/span>\n            <\/div>\n                <div class=\"sby_player_wrap\">\n            <div class=\"sby_player\"><\/div>\n        <\/div>\n    <\/div>\n<\/div>\n    <div class=\"sby_items_wrap\" style=\"padding: 15px;\">\n\t\t<div class=\"sby_item  sby_new sby_transition\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LmI4Qlo4Rmg4aUFV\" data-date=\"1777803298\" data-video-id=\"b8BZ8Fh8iAU\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" 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La #receta #primaveral #veneciana de #arroz con #guisantes \ud83c\uddee\ud83c\uddf9<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LjlFRS1MTlkyNW1J\" data-date=\"1777043439\" data-video-id=\"9EE-LNY25mI\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" href=\"https:\/\/www.youtube.com\/watch?v=9EE-LNY25mI\" target=\"_blank\" rel=\"noopener\" data-full-res=\"https:\/\/i.ytimg.com\/vi\/9EE-LNY25mI\/maxresdefault.jpg\" 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             <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" >#Pasta con #habas y #pecorino \ud83d\udd25\u00a1El #secreto es la #brasa! \ud83c\udf3f\ud83e\udd24 \u00a1R\u00fastico y #espectacular! #recetafacil<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 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class=\"centertext\"><h3>La ficha<\/h3><\/div>\n<div class=\"easyrecipe\">\n<div class=\"item ERName\">Receta de alubias con tomate y salvia (fagioli all&#8217;uccelletto)<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">La ragazza col mattarello<\/span><\/div>\n<div class=\"ERHead\">Prep time: 5 mins<\/div>\n<div class=\"ERHead\">Cook time: 15 mins<\/div>\n<div class=\"ERHead\">Total time: 20 mins<\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">2<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">250 g de alubias cocidas o bien 125, secas<\/li>\n<li class=\"ingredient\">200 g de \u00abpassata\u00bb \u200b\u200bde tomate italiana o salsa de tomate<\/li>\n<li class=\"ingredient\">1 diente de ajo<\/li>\n<li class=\"ingredient\">4 hojas de salvia<\/li>\n<li class=\"ingredient\">Sal<\/li>\n<li class=\"ingredient\">Aceite de oliva virgen<\/li>\n<li class=\"ingredient\">Pimienta negra<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Si quer\u00e9is cocinar vosotros las alubias: Dejar las alubias en remojo 12 horas, con cuatro veces su volumen en agua. Colarlas, ponerlas en una olla con agua fr\u00eda y sal a gusto, y que arranquen a hervir a fuego lento, para que no les salte la piel. Seguir hirviendo a fuego lento, hasta que est\u00e9n cocidas.<\/li>\n<li class=\"instruction\">Si utiliza jud\u00edas de bote, simplemente ponlas en el colador para que pierdan el jugo con el que han estado en conserva y res\u00e9rvalas hasta que las tengas que utilizar..<\/li>\n<li class=\"instruction\">Dorar el diente de ajo y las hojas de salvia con un chorro de aceite, en una sart\u00e9n lo suficientemente grande para que quepan despu\u00e9s tambi\u00e9n la salsa de tomate y las jud\u00edas.<\/li>\n<li class=\"instruction\">Retirar el ajo cuando est\u00e9 dorado y a\u00f1adir las jud\u00edas en la sart\u00e9n.<\/li>\n<li class=\"instruction\">Saltear las jud\u00edas y a\u00f1adir la \u00abpassata\u00bb \u200b\u200bdi pomodoro o la salsa de tomate.<\/li>\n<li class=\"instruction\">Salpimentar a gusto y dejar que cueza todo junto a fuego medio durante 10 minutos.<\/li>\n<li class=\"instruction\">Servir con un chorrito de aceite de oliva virgen por encima.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\">3.2.1311<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fagioli all&#8217;uccelletto, una receta t\u00edpica toscana, s\u00faper f\u00e1cil a base de alubias, tomate, salvia y poco m\u00e1s, que funciona como primer plato o acompa\u00f1amiento, y se prepara en un periquete. Me parece perfecto que las legumbres vayan bien para la salud. Primera, porque me encantan y, segunda, porque cuestan poco dinero. El \u00fanico probelma que tienen, es que muchas de ellas se deben dejar en remojo y cocer durante bastante rato. Para la receta de hoy, si os da pereza o no hay tiempo, se pueden comprar las alubias ya cocidas y ning\u00fan problema. El nombre de jud\u00edas \u00aball&#8217;uccelletto\u00bb, que significa al pajarito, se lo dieron porque, algunas aves de caza peque\u00f1as, tipo perdiz, se preparaban exactamente con los mismos condimentos, que estas alubias. Existe tambi\u00e9n una versi\u00f3n hecha con salchicha, pero como, por un lado, siempre que puedo, me acuerdo de los vegetarianos y, por la otra, habiendo probado ambas, prefiero hacer la salchicha por su cuenta y despu\u00e9s comerla con las jud\u00edas como acompa\u00f1amiento, he decidido contaros la versi\u00f3n apta para todo el mundo que, adem\u00e1s, es la m\u00e1s conocida. Espero que os gusten! Receta de alubias con tomate y salvia (fagioli all&#8217;uccelletto) Author: La ragazza col mattarello Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 2 Ingredients 250 g de alubias cocidas o bien 125, secas 200 g de \u00abpassata\u00bb \u200b\u200bde tomate italiana o salsa de tomate 1 diente de ajo 4 hojas de salvia Sal Aceite de oliva virgen Pimienta negra Instructions Si quer\u00e9is cocinar vosotros las alubias: Dejar las alubias en remojo 12 horas, con cuatro veces su volumen en agua. Colarlas, ponerlas en una olla con agua fr\u00eda y sal a gusto, y que arranquen a hervir a fuego lento, para que no les salte la piel. Seguir hirviendo a fuego lento, hasta que est\u00e9n cocidas. Si utiliza jud\u00edas de bote, simplemente ponlas en el colador para que pierdan el jugo con el que han estado en conserva y res\u00e9rvalas hasta que las tengas que utilizar.. Dorar el diente de ajo y las hojas de salvia con un chorro de aceite, en una sart\u00e9n lo suficientemente grande para que quepan despu\u00e9s tambi\u00e9n la salsa de tomate y las jud\u00edas. Retirar el ajo cuando est\u00e9 dorado y a\u00f1adir las jud\u00edas en la sart\u00e9n. Saltear las jud\u00edas y a\u00f1adir la \u00abpassata\u00bb \u200b\u200bdi pomodoro o la salsa de tomate. Salpimentar a gusto y dejar que cueza todo junto a fuego medio durante 10 minutos. Servir con un chorrito de aceite de oliva virgen por encima. 3.2.1311 &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":2237,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[23,20],"tags":[341,51,249],"class_list":["post-2236","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-primeros","category-recetas","tag-alubias","tag-salvia-es","tag-tomate"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Receta de alubias con tomate y salvia (fagioli all&#039;uccelletto) ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"Fagioli all&#039;uccelletto, una receta t\u00edpica toscana, s\u00faper f\u00e1cil a base de alubias, tomate, salvia y poco m\u00e1s, que funciona como primer 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