{"id":7816,"date":"2020-05-01T11:03:38","date_gmt":"2020-05-01T09:03:38","guid":{"rendered":"https:\/\/polariseskola.eus\/?p=7816"},"modified":"2020-06-16T11:04:06","modified_gmt":"2020-06-16T09:04:06","slug":"arrain-suqueta","status":"publish","type":"post","link":"https:\/\/polariseskola.eus\/eu\/arrain-suqueta\/","title":{"rendered":"Arrain-suqueta"},"content":{"rendered":"<p>Gaur &#8220;nire neure&#8221; itsas gastronomia saileko plater berri bat aurkeztuko dizuegu. Aldez aurretiko produkturen bat aprobetxatuko dugu itsas plater oso mediterraneo zaporetsu hau egiteko, arrain-suquet bat, ukitu kantauriar batekin.<br \/>\nSalda eta fumeta bera egitean gordetzen ditugun zapo-solomoak eta ganboiak aprobetxatuko ditugu.<br \/>\nOsagaiak:<br \/>\nArrain-suquet hau egiteko, honako hauek beharko ditugu:<br \/>\n2 baratxuri hortz<br \/>\n1\/2 tipula<br \/>\n5 tomate heldu<br \/>\nZapoaren bizkar 1<br \/>\nTxirla gutxi batzuk<br \/>\n10 ganboi<br \/>\n1,250 kg Arabako patatak<br \/>\nArrain-fumeta<br \/>\nOliba-olioa<br \/>\ngatza<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-7472 aligncenter\" src=\"https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/1-ingredientes-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/1-ingredientes-300x225.jpg 300w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/1-ingredientes-1024x768.jpg 1024w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/1-ingredientes-768x576.jpg 768w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/1-ingredientes-1536x1152.jpg 1536w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/1-ingredientes-2048x1536.jpg 2048w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/1-ingredientes-850x638.jpg 850w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/1-ingredientes-600x450.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Arrain-suqueta prestatzea:<br \/>\nLehenik eta behin, zuritu, xehatu eta urreztatu egiten ditugu baratxuri-aleak oliba olio pixka batekin.<br \/>\nBaratxuria frijitzen den bitartean, tipula txikitzen dugu, eta baratxuria urre-kolorekoa denean, tipula txikitua gehitzen dugu eta su baxuan uzten dugu, 10-15 minutuz karamelizatzen joan dadin. Tipula karamelizatzen den bitartean, tomateak birrinduko ditugu.<br \/>\nBehin 10-15 minutu igarota, tomate birrindua gehitu eta frijitzen utziko dugu.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-7474 aligncenter\" src=\"https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/10-sofrito-final-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/10-sofrito-final-300x225.jpg 300w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/10-sofrito-final-1024x768.jpg 1024w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/10-sofrito-final-768x576.jpg 768w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/10-sofrito-final-1536x1152.jpg 1536w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/10-sofrito-final-2048x1536.jpg 2048w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/10-sofrito-final-850x638.jpg 850w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/10-sofrito-final-600x450.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Tomatea hozten ari den bitartean, patatak zuritu eta zatitzen ditugu. Behin frijitua prest, patatak gehitu, gatza egin eta saldaz estali. Su bizian jartzen dugu irakiten hasi arte, eta sua moteltzen dugu.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-7490 aligncenter\" src=\"https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/14-patatak-kaldo-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/14-patatak-kaldo-300x225.jpg 300w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/14-patatak-kaldo-1024x768.jpg 1024w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/14-patatak-kaldo-768x576.jpg 768w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/14-patatak-kaldo-1536x1152.jpg 1536w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/14-patatak-kaldo-2048x1536.jpg 2048w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/14-patatak-kaldo-850x638.jpg 850w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/14-patatak-kaldo-600x450.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Txirlak uretan jartzen ditugu gatz ugarirekin.<br \/>\nPatatak zartagin batean egosten ari diren bitartean, ganboiak markatu, hozten utzi, zuritu eta gerorako gordeko ditugu.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-7476 aligncenter\" src=\"https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/12-marcamos-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/12-marcamos-300x225.jpg 300w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/12-marcamos-1024x768.jpg 1024w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/12-marcamos-768x576.jpg 768w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/12-marcamos-1536x1152.jpg 1536w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/12-marcamos-2048x1536.jpg 2048w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/12-marcamos-850x638.jpg 850w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/12-marcamos-600x450.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Patatak 40 bat minutuz egosten utziko ditugu. Ia eginda daudenean, txirlak gehitzen ditugu, irekitzen joan daitezen. Ireki ondoren, sua itzali eta ganboiak eta gatza eginda izango duen zapo-bizkar zatitua gehitu.<br \/>\nLabean 10 bat minutuz gratinatu eta arrain suquet zaporetsu hau zerbitzatzeko prest dago&#8230; On egin!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-7486 aligncenter\" src=\"https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/19-gratinado-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\" srcset=\"https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/19-gratinado-300x169.jpg 300w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/19-gratinado-1024x576.jpg 1024w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/19-gratinado-768x432.jpg 768w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/19-gratinado-1536x864.jpg 1536w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/19-gratinado-2048x1152.jpg 2048w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/19-gratinado-850x478.jpg 850w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/19-gratinado-600x338.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Prestaketaren bideoaren esteka uzten dizuegu.<br \/>\nProba egitera animatuko zaretela espero dugu&#8230;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gaur &#8220;nire neure&#8221; itsas gastronomia saileko plater berri bat aurkeztuko dizuegu. Aldez aurretiko produkturen bat aprobetxatuko dugu itsas plater oso mediterraneo zaporetsu hau egiteko, arrain-suquet bat, ukitu kantauriar batekin. Salda eta fumeta bera egitean gordetzen ditugun zapo-solomoak eta ganboiak aprobetxatuko ditugu. Osagaiak: Arrain-suquet hau egiteko, honako hauek beharko ditugu: 2 baratxuri hortz 1\/2 tipula 5 tomate heldu Zapoaren bizkar 1 Txirla gutxi batzuk 10 ganboi 1,250 kg Arabako patatak Arrain-fumeta Oliba-olioa gatza Arrain-suqueta prestatzea: Lehenik eta behin, zuritu, xehatu eta urreztatu egiten ditugu baratxuri-aleak oliba olio pixka batekin. Baratxuria frijitzen den bitartean, tipula txikitzen dugu, eta baratxuria urre-kolorekoa denean, tipula [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":7488,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[76],"tags":[],"class_list":["post-7816","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-escuela-eu"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Arrain-suqueta - Polaris Eskola<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/polariseskola.eus\/eu\/arrain-suqueta\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Arrain-suqueta - Polaris Eskola\" \/>\n<meta property=\"og:description\" content=\"Gaur &#8220;nire neure&#8221; itsas gastronomia saileko plater berri bat aurkeztuko dizuegu. Aldez aurretiko produkturen bat aprobetxatuko dugu itsas plater oso mediterraneo zaporetsu hau egiteko, arrain-suquet bat, ukitu kantauriar batekin. Salda eta fumeta bera egitean gordetzen ditugun zapo-solomoak eta ganboiak aprobetxatuko ditugu. Osagaiak: Arrain-suquet hau egiteko, honako hauek beharko ditugu: 2 baratxuri hortz 1\/2 tipula 5 tomate heldu Zapoaren bizkar 1 Txirla gutxi batzuk 10 ganboi 1,250 kg Arabako patatak Arrain-fumeta Oliba-olioa gatza Arrain-suqueta prestatzea: Lehenik eta behin, zuritu, xehatu eta urreztatu egiten ditugu baratxuri-aleak oliba olio pixka batekin. Baratxuria frijitzen den bitartean, tipula txikitzen dugu, eta baratxuria urre-kolorekoa denean, tipula [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/polariseskola.eus\/eu\/arrain-suqueta\/\" \/>\n<meta property=\"og:site_name\" content=\"Polaris Eskola\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/polariseskola\/\" \/>\n<meta property=\"article:published_time\" content=\"2020-05-01T09:03:38+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-06-16T09:04:06+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/05\/20-emplatado.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1440\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Polaris Eskola\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@Eskolapolaris\" \/>\n<meta name=\"twitter:site\" content=\"@Eskolapolaris\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Polaris Eskola\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minutua\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/polariseskola.eus\\\/eu\\\/arrain-suqueta\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/polariseskola.eus\\\/eu\\\/arrain-suqueta\\\/\"},\"author\":{\"name\":\"Polaris Eskola\",\"@id\":\"https:\\\/\\\/polariseskola.eus\\\/eu\\\/#\\\/schema\\\/person\\\/151108a274eff779ca2ec559c36c6b90\"},\"headline\":\"Arrain-suqueta\",\"datePublished\":\"2020-05-01T09:03:38+00:00\",\"dateModified\":\"2020-06-16T09:04:06+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/polariseskola.eus\\\/eu\\\/arrain-suqueta\\\/\"},\"wordCount\":233,\"commentCount\":1,\"publisher\":{\"@id\":\"https:\\\/\\\/polariseskola.eus\\\/eu\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/polariseskola.eus\\\/eu\\\/arrain-suqueta\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/polariseskola.eus\\\/wp-content\\\/uploads\\\/2020\\\/05\\\/20-emplatado.jpg\",\"articleSection\":[\"Eskola\"],\"inLanguage\":\"eu\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/polariseskola.eus\\\/eu\\\/arrain-suqueta\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/polariseskola.eus\\\/eu\\\/arrain-suqueta\\\/\",\"url\":\"https:\\\/\\\/polariseskola.eus\\\/eu\\\/arrain-suqueta\\\/\",\"name\":\"Arrain-suqueta - 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Aldez aurretiko produkturen bat aprobetxatuko dugu itsas plater oso mediterraneo zaporetsu hau egiteko, arrain-suquet bat, ukitu kantauriar batekin. Salda eta fumeta bera egitean gordetzen ditugun zapo-solomoak eta ganboiak aprobetxatuko ditugu. Osagaiak: Arrain-suquet hau egiteko, honako hauek beharko ditugu: 2 baratxuri hortz 1\/2 tipula 5 tomate heldu Zapoaren bizkar 1 Txirla gutxi batzuk 10 ganboi 1,250 kg Arabako patatak Arrain-fumeta Oliba-olioa gatza Arrain-suqueta prestatzea: Lehenik eta behin, zuritu, xehatu eta urreztatu egiten ditugu baratxuri-aleak oliba olio pixka batekin. 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