{"id":40265,"date":"2024-10-24T20:00:25","date_gmt":"2024-10-24T20:00:25","guid":{"rendered":"https:\/\/castey.com\/?p=40265"},"modified":"2025-04-07T14:51:16","modified_gmt":"2025-04-07T14:51:16","slug":"receta-patatas-riojana-el-guiso-tradicional","status":"publish","type":"post","link":"https:\/\/castey.com\/eu\/receta-patatas-riojana-el-guiso-tradicional\/","title":{"rendered":"Errioxako patata errezeta: ezinbestean jan dezakezun gisatu tradizionala"},"content":{"rendered":"<p><strong>Errioxako patatak<\/strong> Espainiako sukaldaritzako errezeta adierazgarrienetako bat dira, batez ere Errioxako eskualdean, non mahats-biltzaileek eta baserritarrek eltzekari goxo hau gozatzen zuten. Jatorri xumeko plater hau, patatak txorizoarekin eta piper gorri lehorrekin konbinatzen dituena, neguko egun hotzetarako aproposa da, nahiz eta urteko edozein garaitan gozatzeko aproposa izan.<\/p>\n<p>Errioxako erara patata perfektuak lortzeko sekretuetako bat patatak moztean &quot;puskatzea&quot; da. Metodo honek almidoia askatzen du, eta horrek saltsa loditzen du modu naturalean, zapore bizia emanez. <strong>ehundura aberatsagoa eta krematsuagoa.<\/strong><\/p>\n<p>Gisatu goxo hau prestatzea errazteko eta sukaldean denbora aurrezteko, erabiltzea gomendatzen dugu <a href=\"https:\/\/castey.com\/eu\/product-category\/ollas\/\"><strong>presio-eltze bat.<\/strong><\/a> Tresna honek ez du sukaldaritza prozesua bizkortzen bakarrik, osagaien zapore eta mantenugai guztiak kontserbatzen laguntzen du ere. Jarraian, nola egin azaltzen dugu. <strong>Nola prestatu plater hau presio-eltzea erabiliz<\/strong>, beraz, denbora gutxiagoan gozatu ahal izango duzu bere zapore tradizionalaz.<\/p>\n\t\n    <div class=\"row\">\n    <div class=\"large-12 col\">\n      <h3 class=\"section-title\"><span>Altzairu herdoilgaitzezko presio-eltze gorria<\/span><\/h3>\n    <\/div>\n  <\/div>\n  \n    <div class=\"row large-columns-4 medium-columns-3 small-columns-2 row-small slider row-slider slider-nav-reveal slider-nav-push\"  data-flickity-options='{&quot;imagesLoaded&quot;: true, &quot;groupCells&quot;: &quot;100%&quot;, &quot;dragThreshold&quot; : 5, &quot;cellAlign&quot;: &quot;left&quot;,&quot;wrapAround&quot;: true,&quot;prevNextButtons&quot;: true,&quot;percentPosition&quot;: true,&quot;pageDots&quot;: false, &quot;rightToLeft&quot;: false, &quot;autoPlay&quot; : false}' >\n\n  <\/div>\n<h2>Osagaiak, 4 pertsonentzat<\/h2>\n<table>\n<tbody>\n<tr>\n<td><input id=\"ingrediente1\" type=\"checkbox\" \/><label for=\"ingrediente1\">3 patata<\/label><\/td>\n<\/tr>\n<tr>\n<td><input id=\"ingrediente2\" type=\"checkbox\" \/><label for=\"ingrediente2\">200 g txorizo fresko<\/label><\/td>\n<\/tr>\n<tr>\n<td><input id=\"ingrediente3\" type=\"checkbox\" \/><label for=\"ingrediente3\">Tipula 1<\/label><\/td>\n<\/tr>\n<tr>\n<td><input id=\"ingrediente4\" type=\"checkbox\" \/><label for=\"ingrediente4\">2 baratxuri ale<\/label><\/td>\n<\/tr>\n<tr>\n<td><input id=\"ingrediente5\" type=\"checkbox\" \/><label for=\"ingrediente5\">Oliba olio birjina estra<\/label><\/td>\n<\/tr>\n<tr>\n<td><input id=\"ingrediente6\" type=\"checkbox\" \/><label for=\"ingrediente6\">Gatza<\/label><\/td>\n<\/tr>\n<tr>\n<td><input id=\"ingrediente6\" type=\"checkbox\" \/><label for=\"ingrediente6\">Erramu hosto 1<\/label><\/td>\n<\/tr>\n<tr>\n<td><input id=\"ingrediente6\" type=\"checkbox\" \/><label for=\"ingrediente6\">Pipermin 1<\/label><\/td>\n<\/tr>\n<tr>\n<td><input id=\"ingrediente6\" type=\"checkbox\" \/><label for=\"ingrediente6\">Paprika<\/label><\/td>\n<\/tr>\n<tr>\n<td><input id=\"ingrediente6\" type=\"checkbox\" \/><label for=\"ingrediente6\">Perrexila<\/label><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2>Errioxako patatekin hasi aurretik<\/h2>\n<p>Errioxako patataren osagaien konbinazioa sinplea da, baina ezin hobea: <strong>patatak, txorizoa, tipula eta piperrak<\/strong>, Dena ur eta oliba olio birjina estra oinarri batean prestatzen da. Etxe bakoitzak bere bertsioa badu ere, badira plater tradizional honen benetako zaporea lortzeko ezinbestekoak diren elementu batzuk.<\/p>\n<p>Errezeta honi ukitu ausartagoa eman nahi badiozu, pipermin beroa gehi diezaiokezu. <strong><a href=\"https:\/\/www.comarcadelavera.com\/\" target=\"_blank\" rel=\"noopener\">de la Vera<\/a><\/strong>, Errioxako ardo on batekin primeran uztartzen dena. Ukitu pikante honek zaporea hobetzen du eta<strong> sukaldaritza esperientzia biziagoa.<\/strong><\/p>\n<p>Gauzarik garrantzitsuena guztian <strong>Errioxako erara egindako patata errezeta<\/strong> Saldaren ehundura da. Lodi eta krematsua izan behar du, patatak ia desegin arte egosiak, baina ez guztiz bigunak. Bisualki bereziki erakargarria ez den plater bat izan arren, bere zaporea paregabea da.<\/p>\n<p>Testura leunagoa nahiago baduzu, patatak sardexka batekin arinki xehatu ditzakezu, jende askok egiten duen bezala testura are atseginagoa lortzeko. Hona hemen nola prestatu. <strong>erraz eta azkar egindako gisatu goxoa.<\/strong><\/p>\n<h2>Aldea eragingo duten 4 aholkuak<\/h2>\n<p>Errezeta tradizional guztiekin gertatzen den bezala, Errioxako patatak modu ezberdinean prestatzen dira etxe bakoitzean. Noski, ez dago errezeta ofizial edo perfektu bakar bat, baina sukaldaritzan hasi berri direnentzat oso erabilgarriak izango diren gomendio orokor batzuk laburbiltzen saiatu gara.<\/p>\n<div class=\"icon-text-container\"><img decoding=\"async\" class=\"icon\" src=\"https:\/\/cdn-icons-png.flaticon.com\/128\/1652\/1652177.png\" alt=\"Icono\" \/><br \/>\n<strong><span class=\"text\">Patata gaztea eta ur-jauzia<\/span><\/strong><\/div>\n<p>Ezinbestekoa da erabiltzea <strong>patata samurrak<\/strong>, Aukeratu gehiegi egosi behar ez duten osagaiak, eta puskatu itzazu zati txikiagoak puskatu eta platera loditu daitezen.<\/p>\n<div class=\"icon-text-container\"><img decoding=\"async\" class=\"icon\" src=\"https:\/\/cdn-icons-png.flaticon.com\/128\/8503\/8503864.png\" alt=\"Icono\" \/><br \/>\n<strong><span class=\"text\">Olioarekin gehiegi erabili gabe<\/span><\/strong><\/div>\n<p>Noski, beti erabiliko dugu oliba olio birjina estra. Ez dago gehiegi erabili beharrik, txorizoak ere koipea askatzen baitu. Kazola-ontziaren hondoa estaltzeko adina nahikoa da; inoiz ez gorringo erdi olio baino gehiago, txorizoak neurtzen duenaren arabera. <a href=\"https:\/\/www.enascuas97.com\/\" target=\"_blank\" rel=\"noopener\"><strong>Ertzean.<\/strong><\/a><\/p>\n<div class=\"icon-text-container\"><img decoding=\"async\" class=\"icon\" src=\"https:\/\/cdn-icons-png.flaticon.com\/128\/7792\/7792920.png\" alt=\"Icono\" \/><br \/>\n<strong><span class=\"text\">Inoiz ez duzu piper gehiegi izan behar.<\/span><\/strong><\/div>\n<p>-rekin <strong>piper txorizoa<\/strong> Errezeta honekin ia ezinezkoa da gehiegi egitea. Gomendagarria da haragia egosi ondoren kentzea eta gero azalik gabe berriro gehitzea.<\/p>\n<div class=\"icon-text-container\"><img decoding=\"async\" class=\"icon\" src=\"https:\/\/cdn-icons-png.flaticon.com\/128\/11830\/11830073.png\" alt=\"Icono\" \/><strong><span class=\"text\">Su handia<\/span><\/strong><\/div>\n<p>Patatak estaltzeko adina ur hotza gehitu ondoren, sua bizian eduki behar da minutu batzuetan. <strong>25 minutu<\/strong>, eta lapikoa estali gabe.<\/p>\n<div class=\"icon-text-container\"><img decoding=\"async\" class=\"icon\" src=\"https:\/\/cdn-icons-png.flaticon.com\/128\/4388\/4388158.png\" alt=\"Icono\" \/><strong><span class=\"text\">Atseden egokia<\/span><\/strong><\/div>\n<p><strong>10 minuturekin.<\/strong> Mihia ez erretzeko, nahikoa da; Errioxako erara egindako patatek zapore hobea dute fresko-fresko.<\/p>\n<h2 class=\"asset-recipe-section-title\">Errioxako erara patatak nola egin<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-40271\" src=\"https:\/\/castey.com\/wp-content\/uploads\/2024\/10\/receta-patatas-a-la-riojana-1.jpg\" alt=\"receta patatas a la riojana \" width=\"960\" height=\"540\" srcset=\"https:\/\/castey.com\/wp-content\/uploads\/2024\/10\/receta-patatas-a-la-riojana-1.jpg 960w, https:\/\/castey.com\/wp-content\/uploads\/2024\/10\/receta-patatas-a-la-riojana-1-900x506.jpg 900w, https:\/\/castey.com\/wp-content\/uploads\/2024\/10\/receta-patatas-a-la-riojana-1-711x400.jpg 711w, https:\/\/castey.com\/wp-content\/uploads\/2024\/10\/receta-patatas-a-la-riojana-1-768x432.jpg 768w, https:\/\/castey.com\/wp-content\/uploads\/2024\/10\/receta-patatas-a-la-riojana-1-18x10.jpg 18w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><strong style=\"font-size: 30px;\">1.<\/strong> Oinarrizko osagaiak frijitu.<\/p>\n<p>Presio-eltzean, <strong>Gehitu oliba olio birjina estra pixka bat<\/strong> Berotu su ertainean. Gehitu tipula txikitua eta piperra erditik moztuta, eta frijitu urre kolorekoak izan arte. Ondoren, gehitu txorizo xerratan moztutako azalik gabea eta egosi laburki zaporea askatzeko.<\/p>\n<p><strong style=\"font-size: 30px;\">2.<\/strong> Gehitu patatak.<\/p>\n<p>Gehitu aurretik zuritu, garbitu eta tamaina normaleko zatitan &quot;pitzatu&quot; diren patatak. <strong>Kendu muntaketa.<\/strong> patatek zaporeak ondo xurga ditzaten. Ondoren, piperrauts gozoa hautseztatu (eta, nahiago baduzu, piperrauts bero pixka bat) eta utzi laburki egosten, erre ez dadin ziurtatuz.<\/p>\n<p><strong style=\"font-size: 30px;\">3.<\/strong> Gehitu piper gorri lehorrak eta ura<\/p>\n<p>Gehitu ireki eta garbitutako piper gorriak lehortuta, eta estali osagai guztiak urez. Itxi presio-eltzea eta irakiten jarri nahasketa. Presioa hartzen duenean, jaitsi sua eta <strong>Egosi gutxi gorabehera 10-15 minutuz<\/strong>, Horri esker, patatek txorizoaren eta espezien zapore guztiak xurgatuko dituzte.<\/p>\n<p><strong style=\"font-size: 30px;\">4.<\/strong> Sukaldaritza motela eta zaporea doitzea<\/p>\n<p>Sukaldatzeko denbora igaro ondoren, kendu lapikoa sutatik eta utzi presioa modu naturalean askatzen. Ireki <a href=\"https:\/\/castey.com\/eu\/product-category\/ollas\/\"><strong>presio-eltzea<\/strong><\/a>, eta patatak ia egosiak daudenean, <strong>Gehitu gatza gustura.<\/strong> Dastatu salda eta, behar izanez gero, gatza egokitu.<\/p>\n<p><strong style=\"font-size: 30px;\">5.<\/strong> Salda loditu (aukerakoa)<\/p>\n<p>Nahi baduzu <strong>salda are lodiagoa<\/strong>, Patata batzuk sardexka batekin arinki xehatu ditzakezu gisatuaren likidoarekin batera, eta gero <strong>gehitu berriro presio-eltzera<\/strong>. Horrek ehundura hobetuko du eta platerari krematsuagoa izango da.<\/p>","protected":false},"excerpt":{"rendered":"<p>Las patatas a la riojana son una de las recetas m\u00e1s representativas de la cocina espa\u00f1ola, especialmente en la regi\u00f3n de La Rioja, donde los vendimiadores y trabajadores del campo disfrutaban de este reconfortante guiso. Este plato de origen humilde, que combina patatas con chorizo y pimientos choriceros, es ideal para los d\u00edas fr\u00edos de [&#8230;]\n","protected":false},"author":1750,"featured_media":40270,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[162],"tags":[],"class_list":["post-40265","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Receta de patatas a la riojana: un guiso tradicional - Castey<\/title>\n<meta name=\"description\" content=\"Descubre c\u00f3mo preparar una deliciosa receta de patatas a la riojana con olla a presi\u00f3n. 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