{"id":205,"date":"2015-12-05T12:27:20","date_gmt":"2015-12-05T12:27:20","guid":{"rendered":"http:\/\/www.aurigacrown.com\/blog\/?p=205"},"modified":"2017-02-01T11:04:15","modified_gmt":"2017-02-01T11:04:15","slug":"recetas-tradicionales-de-malaga","status":"publish","type":"post","link":"https:\/\/www.aurigacrown.com\/blog\/recetas-tradicionales-de-malaga\/","title":{"rendered":"Los platos tradicionales de M\u00e1laga &#8211; Conoce las recetas"},"content":{"rendered":"<h2><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-210 size-full\" title=\"Berza malague\u00f1a\" src=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-berza1.jpg\" alt=\"Recetas: Berza malague\u00f1a\" width=\"620\" height=\"381\" srcset=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-berza1.jpg 620w, https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-berza1-300x184.jpg 300w\" sizes=\"auto, (max-width: 620px) 100vw, 620px\" \/><\/h2>\n<p>Las especialidades gastron\u00f3micas m\u00e1s celebradas de M\u00e1laga y su provincia con sus recetas.<!--more--><\/p>\n<h2>Berza Malague\u00f1a<\/h2>\n<p>Hecha\u00a0con\u00a0garbanzos, berzas, carne, zanahorias, jud\u00edas, a veces con morcilla. Es una variedad de\u00a0cocido\u00a0con todos estos ingredientes cocinados a fuego lento.\u00a0Es un plato \u00fanico\u00a0que\u00a0a veces se come en dos tandas (o vuelcos, como dir\u00edan en Madrid). Primero \u00fanicamente las verduras y posteriormente la carne con la morcilla y el tocino. La <strong>berza<\/strong>, verdura que da nombre a este cocido, es un tipo especial de col. Tambi\u00e9n se conoce como col gallega fuera de M\u00e1laga.<\/p>\n<p><a href=\"http:\/\/www.visitacostadelsol.com\/que-hacer\/berza-malaguena-p26781\" target=\"_blank\">Receta de berza malague\u00f1a<\/a><\/p>\n<h2><a href=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-ensalada.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-219 size-full\" title=\"Ensalada malague\u00f1a de bacalao\" src=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-ensalada.jpg\" alt=\"Recetas: Ensalada malague\u00f1a\" width=\"620\" height=\"356\" srcset=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-ensalada.jpg 620w, https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-ensalada-300x172.jpg 300w\" sizes=\"auto, (max-width: 620px) 100vw, 620px\" \/><\/a><br \/>\nEnsalada\u00a0Malague\u00f1a<\/h2>\n<p>Forma parte de la gastronom\u00eda tradicional de la ciudad y es muy popular. Est\u00e1 hecha con patatas cocidas, bacalao, naranjas,\u00a0aceitunas partidas, cebolleta\u00a0y perejil. El <strong>bacalao<\/strong> se asa sin desalarlo, luego se desala dej\u00e1ndolo en remojo de la forma habitual y se miga.\u00a0La ensalada\u00a0se ali\u00f1a\u00a0con sal y aceite de oliva virgen extra. Puede probarla en muchos bares y restaurante. Aseg\u00farese de que lleva bacalao y no at\u00fan. En algunos establecimientos sustituyen un ingrediente por otro y el resultado no es el mismo.<\/p>\n<p><a href=\"http:\/\/www.visitacostadelsol.com\/que-hacer\/ensalada-malaguena-p14031\" target=\"_blank\">Receta de ensalada malague\u00f1a<\/a><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-migas.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-211 size-full\" title=\"Migas al estilo de M\u00e1laga\" src=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-migas.jpg\" alt=\"Recetas: Migas al estilo de M\u00e1laga\" width=\"620\" height=\"381\" srcset=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-migas.jpg 620w, https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-migas-300x184.jpg 300w\" sizes=\"auto, (max-width: 620px) 100vw, 620px\" \/><\/a><\/p>\n<h2>Migas\u00a0al estilo de M\u00e1laga<\/h2>\n<p>Este plato es uno de los m\u00e1s populares en M\u00e1laga. Est\u00e1 hecho de migas de pan y aceite de oliva; aderezado con <strong>r\u00e1bano<\/strong>, sal y pimienta. Es habitual ver este plato en el invierno acompa\u00f1ado con vino y algunas veces con chorizo y morcilla, sobre todo en alguna de las ventas de los Montes de M\u00e1laga.<\/p>\n<h2><a href=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-gachas.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-213 size-full\" title=\"Gachas con pasas de M\u00e1laga\" src=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-gachas.jpg\" alt=\"Recetas: Gachas con pasas\" width=\"620\" height=\"437\" srcset=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-gachas.jpg 620w, https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-gachas-300x211.jpg 300w\" sizes=\"auto, (max-width: 620px) 100vw, 620px\" \/><\/a><\/h2>\n<h2>Gachas<\/h2>\n<p>Hecho de harina, agua, miel y pan. El pan se fr\u00ede r\u00e1pidamente y se aparta.\u00a0Luego se a\u00f1ade la <b>matalah\u00faga <\/b>(an\u00eds) al mismo aceite de la fritura se le da una vuelta y se retira (si no se quemar\u00eda). \u00a0En un cacharro aparte se va ligando la harina con agua fr\u00eda, se le incorpora el aceite y la matalag\u00faga y, a fuego lento y removiendo constantemente, se van formando las gachas. Tardaremos aproximadamente 15 minutos. Se sirve con los tropezones de pan, una ramita de hierbabuena y pasas D.O. M\u00e1laga.<\/p>\n<p><a href=\"http:\/\/www.visitacostadelsol.com\/que-hacer\/gachas-p23061\" target=\"_blank\">Receta de gachas<\/a><\/p>\n<p>&nbsp;<\/p>\n<h2><a href=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-montes.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-214 size-full\" title=\"Plato de los Montes de M\u00e1laga\" src=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-montes.jpg\" alt=\"Recetas: Plato de los Montes de M\u00e1laga\" width=\"620\" height=\"412\" srcset=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-montes.jpg 620w, https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-montes-300x199.jpg 300w\" sizes=\"auto, (max-width: 620px) 100vw, 620px\" \/><\/a><\/h2>\n<h2>Plato de los Montes<\/h2>\n<p>Es, quiz\u00e1s, el plato emblema de las ventas de M\u00e1laga. Un taco de lomo de cerdo en <strong>manteca \u00abcolor\u00e1\u00bb<\/strong> servido con chorizo, morcilla, patatas, huevos y pimientos verdes fritos. Un contundente plato cuyo origen parece estar en\u00a0la energ\u00e9tica comida que se le serv\u00eda a los arrieros que cruzaban la monta\u00f1osa provincia de M\u00e1laga all\u00e1 por\u00a0los a\u00f1os 30 del pasado siglo.\u00a0Si, es plato \u00fanico.<\/p>\n<h2><a href=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-boquerones.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-215 size-full\" title=\"Pescaito frito malague\u00f1o\" src=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-boquerones.jpg\" alt=\"Recetas: Fritura de pescado\" width=\"620\" height=\"402\" srcset=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-boquerones.jpg 620w, https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-boquerones-300x195.jpg 300w\" sizes=\"auto, (max-width: 620px) 100vw, 620px\" \/><\/a><\/h2>\n<h2>\u00abPescaitos fritos\u00bb<\/h2>\n<p>Cuando se piensa en m\u00e1laga, una de las primeras cosas que se nos vienen a la cabeza son los \u00abpescaitos fritos\u00bb. En cada playa, restaurante y en cada casa\u00a0de\u00a0la ciudad. Es b\u00e1sicamente pescado de peque\u00f1o tama\u00f1o rebozado en harina y frito. Los pescados m\u00e1s utilizados son los boquerones, la rosada, los salmonetes, calamares, calamaritos o pulpo. Tambi\u00e9n el <strong>caz\u00f3n<\/strong> y la <strong>pintarroja<\/strong> (son\u00a0tipos de tibur\u00f3n) adobados y fritos. Una buena fritura debe quedar poco aceitosa y un poco crujiente.<\/p>\n<h2><a href=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-ajoblanco.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-216 size-full\" title=\"Ajoblanco con uvas\" src=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-ajoblanco.jpg\" alt=\"Recetas: Ajoblanco con uvas\" width=\"620\" height=\"422\" srcset=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-ajoblanco.jpg 620w, https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-ajoblanco-300x204.jpg 300w\" sizes=\"auto, (max-width: 620px) 100vw, 620px\" \/><\/a><\/h2>\n<h2>Ajoblanco<\/h2>\n<p>Esta sopa es una fr\u00eda.\u00a0Compuesta de ajo, aceite, almendras crudas sin piel, miga de pan, vinagre y sal. Si las <strong>almendras<\/strong> tienen piel es necesario dejarlas en remojo toda la noche. La preparaci\u00f3n se inicia machacando las almendras en un mortero con los ajos hasta conseguir una pasta que se va ligando con el aceite de oliva virgen extra. A esta base se le incorpora el agua fr\u00eda &#8212; con cuidado de que no se nos corte &#8212; el vinagre y la sal. Se sirve con unas uvas moscatel dentro de la misma sopa.<\/p>\n<p><a href=\"http:\/\/www.visitacostadelsol.com\/que-hacer\/ajoblanco-p14041\" target=\"_blank\">Receta de ajoblanco<\/a><\/p>\n<h2><a href=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-bienmesabe.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-217 size-full\" title=\"Bienmesabe de Antequera (M\u00e1laga)\" src=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-bienmesabe.jpg\" alt=\"Recetas: Bienmesabe de Antequera (M\u00e1laga)\" width=\"620\" height=\"422\" srcset=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-bienmesabe.jpg 620w, https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-bienmesabe-300x204.jpg 300w\" sizes=\"auto, (max-width: 620px) 100vw, 620px\" \/><\/a><\/h2>\n<h2>Bienmesabe<\/h2>\n<p>Es un postre a base de almendras tostadas, canela, az\u00facar, huevos, almibar de cidra, <strong>cabello de angel<\/strong>\u00a0y bizcochos de plantilla. Se sirve con una pizca de az\u00facar glass y almendras fileteadas en su parte superior.\u00a0Es un delicioso postre t\u00edpico de Antequera.<\/p>\n<p><a href=\"http:\/\/www.visitacostadelsol.com\/que-hacer\/bienmesabe-p22981\" target=\"_blank\">Receta de bienmesabe<\/a><\/p>\n<h2><\/h2>\n<h2><a href=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-almejas.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-218 size-full\" title=\"Almejas salteadas a la malague\u00f1a\" src=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-almejas.jpg\" alt=\"Recetas: Almejas salteadas a la malague\u00f1a\" width=\"620\" height=\"356\" srcset=\"https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-almejas.jpg 620w, https:\/\/www.aurigacrown.com\/blog\/wp-content\/uploads\/2015\/11\/malaga-almejas-300x172.jpg 300w\" sizes=\"auto, (max-width: 620px) 100vw, 620px\" \/><\/a><\/h2>\n<h2>Almejas a la Malague\u00f1a<\/h2>\n<p>Necesitamos almejas muy frescas bien limpias de arena. Es un plato muy f\u00e1cil de hacer. Solo tenemos que poner las almejas en una sart\u00e9n y espolvorear por encima el perejil, el ajo y la cebolleta bien picadas, el piment\u00f3n dulce, la pimienta negra reci\u00e9n molida, la harina y un chorro de aceite de oliva virgen extra. Saltamos un poco para evitar que la harina sepa a crudo y a\u00f1adimos un vaso peque\u00f1o de agua. Cuando las almejas se abran estar\u00e1 listo para llevar a la mesa. Pedir si o si en un\u00a0<strong>chiringuito<\/strong> de la playa de La Malagueta.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Las especialidades gastron\u00f3micas m\u00e1s celebradas de M\u00e1laga y su provincia con sus recetas.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[49,50,24,27,13,25,23],"class_list":["post-205","post","type-post","status-publish","format-standard","hentry","category-malaga","tag-andalucia","tag-chiringuito","tag-cocina","tag-comida","tag-dieta-mediterranea","tag-platos","tag-tapas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recetas de la gastronom\u00eda malague\u00f1a<\/title>\n<meta name=\"description\" content=\"Berza, ensalada malague\u00f1a, bienmesabe, pescaito frito o ajoblanco. 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