{"id":175948,"date":"2026-03-18T00:00:56","date_gmt":"2026-03-18T00:00:56","guid":{"rendered":"https:\/\/grupoliveslowfoods.com\/?p=175948"},"modified":"2026-03-18T11:46:01","modified_gmt":"2026-03-18T11:46:01","slug":"lasanya-freda-de-stracciatella","status":"publish","type":"post","link":"https:\/\/grupoliveslowfoods.com\/ca\/lasanya-freda-de-stracciatella\/","title":{"rendered":"Lasanya freda de stracciatella"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"175948\" class=\"elementor elementor-175948 elementor-175874\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7a2344cb e-flex e-con-boxed e-con e-parent\" data-id=\"7a2344cb\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2427dc83 elementor-widget elementor-widget-text-editor\" data-id=\"2427dc83\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<span style=\"font-weight: 400;\">En <\/span><b>BarcelonaMilano<\/b><span style=\"font-weight: 400;\">, esta <\/span><b>lasa\u00f1a fr\u00eda<\/b><span style=\"font-weight: 400;\"> con tomate y pesto se disfruta con absoluta delicadeza: capas vegetales fin\u00edsimas, cremosidad que se funde en boca y el perfume verde del pesto, rematado por el crujido de los pi\u00f1ones. Es la <\/span><b>lasa\u00f1a fr\u00eda<\/b><span style=\"font-weight: 400;\"> ideal para un mediod\u00eda soleado o una cena ligera cuando apetece algo sencillo de comer, fresco y elegante. Cada pliegue del calabac\u00edn guarda tomate confitado con jengibre, dulce y especiado, y una stracciatella suave que equilibra todo.<\/span>\r\n\r\n<b>Ingredientes<\/b>\r\n<h3><b>1) Base y montaje de la lasa\u00f1a fr\u00eda<\/b><\/h3>\r\n<ul>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">6\u20137 cintas de calabac\u00edn (laminadas)<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 unidad de tomate confitado (\u2248120 g)<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">100 g de stracciatella<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">60 g de pesto<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sal<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Aceite de oliva virgen extra<\/span><\/li>\r\n<\/ul>\r\n<h3><b>2) Acabado y decoraci\u00f3n<\/b><\/h3>\r\n<ul>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">8\u201310 unidades de pi\u00f1ones (tostados)<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Brotes verdes<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Aceite de oliva virgen extra (para aderezar)<\/span><\/li>\r\n<\/ul>\r\n<h3><b>3) Salsa de pesto<\/b><\/h3>\r\n<ul>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 manojo de albahaca fresca (hojas y tallos tiernos)<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">175 g de parmesano Grana Padano<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">75 g de almendra marcona cruda<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">175 g de pi\u00f1ones asi\u00e1ticos<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sal (cantidad al gusto)<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">350 ml de aceite de oliva virgen extra<\/span><\/li>\r\n<\/ul>\r\n<h3><b>4) Tomate confitado con jengibre<\/b><\/h3>\r\n<ul>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 tomates maduros de rama (calidad extra)<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 g de jengibre fresco<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 unidades de clavo<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">50 g de az\u00facar moreno<\/span><\/li>\r\n<\/ul>\r\n<h3><b>Elaboraci\u00f3n<\/b><\/h3>\r\n<h3><b>Tomate confitado con jengibre (base arom\u00e1tica)<\/b><\/h3>\r\n<ol>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Escalda los tomates, refr\u00e9scalos y p\u00e9lalos.<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Col\u00f3calos en un recipiente.<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ralla el jengibre con un microplane por encima de los tomates.<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">A\u00f1ade el az\u00facar moreno y los clavos.<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tapa y deja macerar 12 horas en la nevera.<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cuece los tomates tapados a fuego medio durante 30 minutos, vigilando que no se peguen.<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Retira del fuego.<\/span><\/li>\r\n<\/ol>\r\n<h3><b>Salsa de pesto (textura cremosa con grano)<\/b><\/h3>\r\n<ol>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">En el vaso de la Thermomix, incorpora los ingredientes en este orden:<\/span>\r\n<ul>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Hojas y tallos tiernos de albahaca<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Parmesano Grana Padano cortado en dados de 1 cm<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Almendra marcona cruda<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Pi\u00f1ones asi\u00e1ticos<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Sal<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Aceite de oliva virgen extra<\/span><\/li>\r\n<\/ul>\r\n<\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tritura a velocidad 7\u20138 hasta obtener una pasta <\/span><b>no demasiado triturada<\/b><span style=\"font-weight: 400;\">: deben notarse m\u00ednimamente trocitos de parmesano y frutos secos, manteniendo a la vez una textura cremosa.<\/span><\/li>\r\n<\/ol>\r\n<h3><b>Calabac\u00edn y montaje de la lasa\u00f1a fr\u00eda (capas y pliegues)<\/b><\/h3>\r\n<ol>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Lamina el calabac\u00edn en la m\u00e1quina de cortar embutido al n\u00ba 2 y con una medida de 17 cm de largo, o con mandolina. A la vez, ve solapando las l\u00e1minas para formar una <\/span><b>placa<\/b><span style=\"font-weight: 400;\">.<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Corta el tomate confitado en 6 trozos.<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Coloca los trozos de tomate en un lado de la placa de calabac\u00edn: 1 trozo en cada lado y 1 trozo en el centro.<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pon 20 g de stracciatella en cada uno de los 2 huecos que han quedado en el tomate y sazona ligeramente.<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Traza un cord\u00f3n de pesto lineal por encima del tomate y la stracciatella.<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Dobla la placa de calabac\u00edn por encima del relleno.<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Repite la operaci\u00f3n anterior y vuelve a doblar la placa de calabac\u00edn por encima del relleno superior.<\/span><\/li>\r\n \t<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Emplata en la bandeja de pase.<\/span><\/li>\r\n<\/ol>\r\n<h3><b>Decoraci\u00f3n (acabado, presentaci\u00f3n y toque final)<\/b><\/h3>\r\n<span style=\"font-weight: 400;\">Para terminar esta <\/span><b>lasa\u00f1a fr\u00eda<\/b><span style=\"font-weight: 400;\">, traza un cord\u00f3n de pesto sobre el calabac\u00edn de un extremo a otro. Coloca los pi\u00f1ones tostados de manera lineal sobre ese cord\u00f3n, buscando ritmo y regularidad en la l\u00ednea. Adereza con aceite de oliva virgen extra para dar brillo y redondear la boca. Remata decorando por encima del cord\u00f3n de pesto con unos brotes verdes, ligeros, para aportar volumen y una sensaci\u00f3n vegetal m\u00e1s fresca en cada bocado. Esta <\/span><b>lasa\u00f1a fr\u00eda<\/b><span style=\"font-weight: 400;\"> gana mucho servida bien fr\u00eda, con el pesto marcado y los pi\u00f1ones crujientes.<\/span>\r\n\r\n&nbsp;\r\n<h3><b>Una receta para abandonar el invierno<\/b><\/h3>\r\n<span style=\"font-weight: 400;\">Replicar en casa esta <\/span><b>lasa\u00f1a fr\u00eda<\/b><span style=\"font-weight: 400;\"> es llevarte un pedazo de <\/span><b>BarcelonaMilano<\/b><span style=\"font-weight: 400;\"> a tu mesa: t\u00e9cnica sencilla, producto bien tratado y un final limpio, fresco y elegante. Comp\u00e1rtela, rep\u00edtela y hazla tuya respetando cada paso; funciona igual para sorprender en un pase informal que para una comida especial. Y si te apetece probarla tal como nace en la cocina, p\u00e1sate por <\/span><b>BarcelonaMilano<\/b><span style=\"font-weight: 400;\">.<\/span>\r\n\r\n<span style=\"font-weight: 400;\">\u00a1Descubre c\u00f3mo la preparan nuestros chefs en este <a href=\"https:\/\/youtu.be\/HJk4UFnDwcA\">video<\/a>!\u00a0<\/span>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-07df345 e-flex e-con-boxed e-con e-parent\" data-id=\"07df345\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a0a8ec1 elementor-widget elementor-widget-video\" data-id=\"a0a8ec1\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;youtube_url&quot;:&quot;https:\\\/\\\/www.youtube.com\\\/watch?v=HJk4UFnDwcA&quot;,&quot;video_type&quot;:&quot;youtube&quot;,&quot;controls&quot;:&quot;yes&quot;}\" data-widget_type=\"video.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-wrapper elementor-open-inline\">\n\t\t\t<div class=\"elementor-video\"><\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>A BarcelonaMilano, aquesta lasanya freda amb tom\u00e0quet i pesto se gaudeix amb absoluta delicadesa: capes vegetals molt fines, cremositat que es fon a la boca i el perfum verd del pesto, rematat pel cruixit dels pinyons. \u00c9s la lasanya freda ideal per a un migdia assolellat o un sopar lleuger quan ve de gust menjar [&hellip;]<\/p>\n","protected":false},"author":12,"featured_media":175876,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-175948","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"acf":{"schema_json":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Lasanya freda de stracciatella - Grup Olive Slow Foods<\/title>\n<meta name=\"description\" content=\"Lasanya freda de stracciatella amb tom\u00e0quet confitat i pesto: capes de carbass\u00f3, pinyons i brotets. 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