{"id":20930,"date":"2020-06-19T14:23:27","date_gmt":"2020-06-19T13:23:27","guid":{"rendered":"https:\/\/www.peperoldan.com\/?p=20930"},"modified":"2020-06-19T14:23:27","modified_gmt":"2020-06-19T13:23:27","slug":"7-islas-7-placeres-culinarios","status":"publish","type":"post","link":"https:\/\/www.peperoldan.com\/blog\/7-islas-7-placeres-culinarios\/","title":{"rendered":"7 islas 7 placeres culinarios"},"content":{"rendered":"\n<h3 class=\"has-vivid-cyan-blue-color has-text-color wp-block-heading\">Actualizaci\u00f3n: ahora somos 8.<\/h3>\n\n\n\n<h2 class=\"wp-block-heading\">La gastronom\u00eda de las 7 islas canarias, ahora 8,&nbsp;se caracteriza por la sencillez de sus elaboraciones, la frescura de sus productos y el mantenimiento constante de las tradiciones.<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Papas arrugadas, mojo y un sinf\u00edn de ingredientes son comunes en todas ellas. Adem\u00e1s tenemos&nbsp;la suerte de poder acompa\u00f1ar cada uno de los platos con unos vinos de excelente calidad.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Fuerteventura:<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Una de las mejores formas de conocer la gastronom\u00eda en esta isla es probar sus pescados frescos. La vieja es&nbsp;un pescado de tierna y gustosa carne blanca&nbsp;y puede prepararse de diferentes maneras. Adem\u00e1s su captura est\u00e1 asociada a una ancestral y laboriosa t\u00e9cnica que pervive a d\u00eda de hoy.<\/p>\n\n\n\n<div class=\"wp-block-image wp-image-16581 size-large is-style-default\"><figure class=\"aligncenter\"><img data-recalc-dims=\"1\" height=\"480\" width=\"640\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.peperoldan.com\/wp-content\/uploads\/2017\/02\/viejas-guisadas--1024x768.jpg?resize=640%2C480&#038;ssl=1\" alt=\"viejas-guisadas-fuerteventura\" class=\"wp-image-16581\"\/><figcaption>Viejas guisadas (<a href=\"http:\/\/www.elrecetariodemari.com\/2011\/10\/viejas-guisadas.html\">Recetario de Mari<\/a>)<\/figcaption><\/figure><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">La Gomera:<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">El almogrote es un producto propio de la isla de La Gomera y una de las joyas de su gastronom\u00eda. Similar a un pat\u00e9, est\u00e1 elaborado con queso curado, pimienta, tomate y aceite, lo que le da un sabor sabroso y ligeramente picante ideal para acompa\u00f1ar con el pan o las papas.<\/p>\n\n\n\n<div class=\"wp-block-image wp-image-16594 size-full is-style-default\"><figure class=\"aligncenter size-large\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/peperoldan.com\/blog\/wp-content\/uploads\/2020\/06\/almogrote-lagomera.jpg?w=640\" alt=\"almogrote-lagomera\" class=\"wp-image-22200\"\/><figcaption>Foto Almogrote (receta de <a href=\"http:\/\/lapalmerarosa.com\/\">La Palmera Rosa<\/a>)<\/figcaption><\/figure><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Gran Canaria:<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">La ropa vieja es uno de esos platos que se consumen mucho en la Isla, pero que a la hora de elaborarlo, no encuentras dos recetas iguales; y es que todo depende de los gustos de los comensales. Comida de aprovechamiento.<\/p>\n\n\n\n<div class=\"wp-block-image wp-image-16589 is-style-default\"><figure class=\"aligncenter is-resized\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.peperoldan.com\/wp-content\/uploads\/2017\/02\/ropavieja-300x200.jpg?resize=438%2C291&#038;ssl=1\" alt=\"ropavieja-gran-canaria\" class=\"wp-image-16589\" width=\"438\" height=\"291\"\/><figcaption>Ropa vieja (receta de <a href=\"http:\/\/lapalmerarosa.com\/\">La Palmera Rosa<\/a>)<\/figcaption><\/figure><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">El Hierro:<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Es el postre t\u00edpico de la isla de El Hierro. Parecido a un pastelito y generalmente con forma de flor, el ingrediente principal de la quesadilla es el queso herre\u00f1o. Las primeras quesadillas herre\u00f1as se cocinaron a principios del siglo XX, de las manos de la misma familia que hoy en d\u00eda sigue con la tradici\u00f3n de este dulce.<\/p>\n\n\n\n<div class=\"wp-block-image wp-image-16594 size-full is-style-default\"><figure class=\"aligncenter\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.peperoldan.com\/wp-content\/uploads\/2017\/02\/quesadilla.jpg?w=640&#038;ssl=1\" alt=\"quesadilla-hierro\" class=\"wp-image-16594\"\/><figcaption>Foto <a href=\"http:\/\/www.dulceriaadrianehijas.es\/\">Dulcer\u00eda Adri\u00e1n e Hijas<\/a><\/figcaption><\/figure><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Lanzarote:<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Las tres sopas m\u00e1s t\u00edpicas de Lanzarote son el caldo de millo, el potaje y la sopa de pescado . El potaje se hace generalmente de alubias, garbanzos o lentejas. En Lanzarote, al igual que en el resto de las Islas Canarias, el potaje para muchas familias es un primer plato casi indispensable en cualquier comida.<\/p>\n\n\n\n<div class=\"wp-block-image wp-image-16598 size-large is-style-default\"><figure class=\"aligncenter is-resized\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.peperoldan.com\/wp-content\/uploads\/2017\/02\/sopa_de_pescado1_1-1024x576.jpg?resize=640%2C360&#038;ssl=1\" alt=\"sopa-pescado-lanzarote\" class=\"wp-image-16598\" width=\"640\" height=\"360\"\/><figcaption>Sopa de pescado y marisco (Foto <a href=\"http:\/\/www.lanzaroteinternacional.com\">Lanzarote Internacional<\/a>)<\/figcaption><\/figure><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">La Palma:<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Si algo tiene el palmero es que es goloso y ello nos lo demuestra su rica reposter\u00eda que nace relacionada con la crisis del az\u00facar&nbsp; la cual hizo que los &nbsp;ca\u00f1averales y trapiches transformaran &nbsp;el az\u00facar en dulces, mermeladas, conservas, bizcochos y rosquetes.<\/p>\n\n\n\n<div class=\"wp-block-image wp-image-16601 size-full is-style-default\"><figure class=\"aligncenter is-resized\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.peperoldan.com\/wp-content\/uploads\/2017\/02\/Postre-Principe-Alberto.jpg?resize=640%2C429&#038;ssl=1\" alt=\"pr\u00edncipe-alberto-lapalma\" class=\"wp-image-16601\" width=\"640\" height=\"429\"\/><figcaption>Pr\u00edncipe Alberto (Foto <a href=\"http:\/\/sobrecanarias.com\/2013\/05\/03\/como-preparar-el-postre-principe-alberto\/\">Sobre Canarias<\/a>)<\/figcaption><\/figure><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Tenerife:<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">La gastronom\u00eda tinerfe\u00f1a, como la del resto de islas, aunque basada en la cocina mediterr\u00e1nea tiene una personalidad propia derivada de la herencia de los guanches y las influencias peninsulares y latinoamericanas que pone de manifiesto los m\u00faltiples aportes culturales que ha recibido Canarias a lo largo de su historia.<\/p>\n\n\n\n<div class=\"wp-block-image is-style-default\"><figure class=\"aligncenter is-resized\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.peperoldan.com\/wp-content\/uploads\/2017\/02\/conejo-1024x577.jpg?resize=640%2C360&#038;ssl=1\" alt=\"conejo-salmorejo-tenerife\" class=\"wp-image-16604\" width=\"640\" height=\"360\"\/><figcaption>Conejo en salmorejo<\/figcaption><\/figure><\/div>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-vivid-cyan-blue-background-color has-background\" href=\"https:\/\/peperoldan.com\/blog\/tenerife-motivos-para-conocerte-ii\/\" target=\"_blank\" rel=\"noreferrer noopener\">Tenerife, motivos para conocerte: La Gastronom\u00eda<\/a><\/div>\n<\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Y finalizamos con la incorporaci\u00f3n de La Graciosa:<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">La isla de La&nbsp;<strong>Graciosa<\/strong>&nbsp;y Lanzarote comparten una&nbsp;<strong>gastronom\u00eda<\/strong>&nbsp;muy similar, y tienen como protagonista el mar.<\/p>\n\n\n\n<div class=\"wp-block-image is-style-default\"><figure class=\"aligncenter size-large\"><img data-recalc-dims=\"1\" height=\"480\" width=\"640\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/peperoldan.com\/blog\/wp-content\/uploads\/2020\/06\/pulpo-lagraciosa-1024x768.jpg?resize=640%2C480\" alt=\"pulpo-lagraciosa\" class=\"wp-image-22204\"\/><figcaption>Pulpo<\/figcaption><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">\u00bfCu\u00e1l es tu plato preferido de las 7 islas, ahora 8? <a rel=\"noreferrer noopener\" href=\"https:\/\/www.peperoldan.com\/contacto\" target=\"_blank\">\u00bfNos lo cuentas?<\/a> <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Actualizaci\u00f3n: ahora somos 8. La gastronom\u00eda de las 7 islas canarias, ahora 8,&nbsp;se caracteriza por la sencillez de sus elaboraciones, la frescura de sus productos y el mantenimiento constante de las tradiciones. Papas arrugadas, mojo y un sinf\u00edn de ingredientes son comunes en todas ellas. Adem\u00e1s tenemos&nbsp;la suerte de poder acompa\u00f1ar cada uno de los [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":22202,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[3],"tags":[34,44,47,51,52,54,55,88,92],"class_list":["post-20930","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","tag-hierro","tag-fuerteventura","tag-grancanaria","tag-gomera","tag-la-graciosa","tag-la-palma","tag-lanzarote","tag-tenerife","tag-vinos"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>7 islas 7 placeres culinarios - 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