{"id":21829,"date":"2025-07-22T08:02:02","date_gmt":"2025-07-22T05:02:02","guid":{"rendered":"https:\/\/www.recetas-es.top\/?p=21829"},"modified":"2025-07-22T08:02:02","modified_gmt":"2025-07-22T05:02:02","slug":"strudel-de-calabacin-y-jamon-cocido","status":"publish","type":"post","link":"https:\/\/www.recetas-es.top\/?p=21829","title":{"rendered":"Strudel de calabac\u00edn y jam\u00f3n cocido"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">El strudel de calabac\u00edn y jam\u00f3n es una receta r\u00e1pida, f\u00e1cil y deliciosa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Una masa de hojaldre adornada con una intrigante capa de semillas de s\u00e9samo contiene un relleno cremoso, sabroso y delicioso de calabacines, puerros, queso robiola y jam\u00f3n cocido cortado en cubitos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si tienes antojo de algo jugoso y sabroso, que te abra el apetito a primera vista y adem\u00e1s sea s\u00faper f\u00e1cil de preparar, esta receta es perfecta para ti.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Apetitoso, sabroso, arom\u00e1tico&#8230; \u00a1este strudel de calabac\u00edn se vender\u00e1 literalmente!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Prueba tambi\u00e9n el STRUDEL DE CALABAC\u00cdN Y SPECK\u00a0\u00a0y el STRUDEL DE NIZOS Y SALCHICHA\u00a0<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/IMG_6345-960x1220.jpg\" alt=\"strudel de calabac\u00edn\" class=\"wp-image-18099 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 960px; --smush-placeholder-aspect-ratio: 960\/1220;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/IMG_6345-960x1220.jpg\" alt=\"strudel de calabac\u00edn\" class=\"wp-image-18099\"\/><\/noscript><figcaption class=\"wp-element-caption\">strudel de calabac\u00edn<\/figcaption><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dificultad<strong>Muy f\u00e1cil<\/strong><\/li>\n\n\n\n<li>Costo<strong>Econ\u00f3mico<\/strong><\/li>\n\n\n\n<li>Tiempo de preparaci\u00f3n<strong>20 minutos<\/strong><\/li>\n\n\n\n<li>Tiempo de cocci\u00f3n<strong>35 minutos<\/strong><\/li>\n\n\n\n<li>M\u00e9todo de cocci\u00f3n<strong>Horno<\/strong><\/li>\n\n\n\n<li>Cocina<strong>italiano<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredientes<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">1&nbsp;rollo de&nbsp;<strong>hojaldre&nbsp;<\/strong>(&nbsp;rectangular&nbsp;)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">250&nbsp;g&nbsp;<strong>de calabacines<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">60&nbsp;g&nbsp;<strong>de puerro<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">sal al&nbsp;<strong>gusto<\/strong><strong>aceite de oliva virgen extra&nbsp;<\/strong>qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">70&nbsp;g&nbsp;<strong>de jam\u00f3n cocido&nbsp;<\/strong>(&nbsp;cortado en dados&nbsp;)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">150&nbsp;g&nbsp;<strong>de robiola<\/strong><strong>albahaca&nbsp;<\/strong>al gusto<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1&nbsp;<strong>huevo&nbsp;<\/strong>(&nbsp;para pincelar&nbsp;)<strong>semillas de s\u00e9samo&nbsp;<\/strong>al gusto&nbsp;(&nbsp;para decorar&nbsp;)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Instrumentos<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">1&nbsp;<strong>rueda&nbsp;<\/strong><em>cortadora de pasta lisa<\/em><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pasos<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Comenzaremos preparando&nbsp;<strong>el strudel de calabac\u00edn y jam\u00f3n cocido<\/strong>&nbsp;lavando cuidadosamente los calabacines y retirando los extremos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Rallarlas con un rallador de agujeros grandes<\/strong>&nbsp;, sujet\u00e1ndolas por el lado del tallo.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/1-3.jpg\" alt=\"\" class=\"wp-image-18084 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" \/><noscript><img decoding=\"async\" src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/1-3.jpg\" alt=\"\" class=\"wp-image-18084\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Corta el&nbsp;&nbsp;<strong>puerro&nbsp;<\/strong>&nbsp;a lo largo y retira la parte exterior dura.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vamos a cortarlo&nbsp;&nbsp;<strong>en rodajas finas.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En una&nbsp;<strong>sart\u00e9n<\/strong>&nbsp;&nbsp;antiadherente&nbsp;&nbsp;<strong>doramos<\/strong>&nbsp;&nbsp;el&nbsp;&nbsp;<strong>puerro<\/strong>&nbsp;&nbsp;con un poco&nbsp;<strong>de aceite<\/strong>&nbsp;.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><img alt=\"\">D\u00e9jalo&nbsp;<strong>cocer a fuego lento hasta que quede suave y bien marchito.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A\u00f1ade&nbsp;los&nbsp;<strong>calabacines rallados&nbsp;<\/strong>&nbsp;y una pizca&nbsp;&nbsp;<strong>de&nbsp;<\/strong><strong>sal<\/strong>&nbsp;.<strong><\/strong><strong><\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/2-3.jpg\" alt=\"\" class=\"wp-image-18085 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" \/><noscript><img decoding=\"async\" src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/2-3.jpg\" alt=\"\" class=\"wp-image-18085\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">D\u00e9jalos sazonar durante unos minutos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>A\u00f1adimos&nbsp;<\/strong>&nbsp;tambi\u00e9n&nbsp; el&nbsp;<strong>jam\u00f3n cocido cortado en cubitos.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lo dejamos dorar unos minutos.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/3-3.jpg\" alt=\"\" class=\"wp-image-18086 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" \/><noscript><img decoding=\"async\" src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/3-3.jpg\" alt=\"\" class=\"wp-image-18086\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>A\u00f1ade la robiola y<\/strong>&nbsp;otra pizca de&nbsp;<strong>sal<\/strong>&nbsp;.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Deje que la robiola se derrita a fuego lento, revolviendo con una cuchara.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Por \u00faltimo,&nbsp;<strong>a\u00f1ade<\/strong>&nbsp;unas hojas de&nbsp;<strong>albahaca<\/strong>&nbsp;desgarradas a mano.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/4-1.jpg\" alt=\"strudel de calabac\u00edn\" class=\"wp-image-18087 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" \/><noscript><img decoding=\"async\" src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/4-1.jpg\" alt=\"strudel de calabac\u00edn\" class=\"wp-image-18087\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>El relleno est\u00e1 listo.<\/strong>&nbsp;D\u00e9jalo enfriar por completo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Podemos darle forma al strudel.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Extendemos la masa de hojaldre<\/strong>&nbsp;sobre la superficie de trabajo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Imaginemos dividirlo en tres partes, a lo largo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El relleno debe colocarse en el centro.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En lugar de ello, tendremos que cortar las dos partes laterales en forma de espiga.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Comenzamos trazando con la rueda la parte central donde colocaremos el relleno.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Eliminamos dos tri\u00e1ngulos en los extremos laterales<\/strong>&nbsp;(como en la foto), para as\u00ed obtener una especie de flecha.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/5-3.jpg\" alt=\"\" class=\"wp-image-18088 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" \/><noscript><img decoding=\"async\" src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/5-3.jpg\" alt=\"\" class=\"wp-image-18088\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Realizamos cortes laterales en forma de espiga en las tiras laterales a una distancia de unos 2 cent\u00edmetros entre s\u00ed<\/strong>&nbsp;(como en la foto).<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/6-2.jpg\" alt=\"\" class=\"wp-image-18089 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" \/><noscript><img decoding=\"async\" src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/6-2.jpg\" alt=\"\" class=\"wp-image-18089\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Coloque el relleno de calabac\u00edn en el centro<\/strong>&nbsp;y nivele con el dorso de una cuchara.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/7-3-960x672.jpg\" alt=\"strudel de calabac\u00edn\" class=\"wp-image-18090 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 960px; --smush-placeholder-aspect-ratio: 960\/672;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/7-3-960x672.jpg\" alt=\"strudel de calabac\u00edn\" class=\"wp-image-18090\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Utilizando siempre el torno, rematamos la parte superior realizando cortes laterales oblicuos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Tendremos que crear una punta y la masa tomar\u00e1 la forma de una flecha.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Doblamos los dos extremos laterales sobre s\u00ed mismos<\/strong>&nbsp;(como en la foto)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Entrelazamos<\/strong>&nbsp;, una a una,&nbsp;<strong>las tiras laterales de hojaldre,&nbsp;<\/strong><strong>llev\u00e1ndolas hacia el centro<\/strong>&nbsp;, en diagonal, de manera alternada (como en la foto).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">De esta manera conseguiremos un efecto jaula.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/8-2.jpg\" alt=\"\" class=\"wp-image-18091 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" \/><noscript><img decoding=\"async\" src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/8-2.jpg\" alt=\"\" class=\"wp-image-18091\"\/><\/noscript><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/9-1-960x619.jpg\" alt=\"strudel de calabac\u00edn\" class=\"wp-image-18092 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 960px; --smush-placeholder-aspect-ratio: 960\/619;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/9-1-960x619.jpg\" alt=\"strudel de calabac\u00edn\" class=\"wp-image-18092\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Parece complicado pero si sigues la secuencia de las fotos es mucho m\u00e1s f\u00e1cil hacerlo que explicarlo \ud83d\ude42<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En un bol peque\u00f1o,&nbsp;&nbsp;<strong>bate un huevo con una pizca de sal y un chorrito de aceite.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pincelamos&nbsp;<\/strong>&nbsp;con cuidado toda la&nbsp;<strong>superficie y los lados del strudel.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Por \u00faltimo&nbsp;&nbsp;<strong>espolvoreamos con un pu\u00f1ado de semillas de s\u00e9samo.<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/10-1.jpg\" alt=\"\" class=\"wp-image-18093 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" \/><noscript><img decoding=\"async\" src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/10-1.jpg\" alt=\"\" class=\"wp-image-18093\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Hornee el strudel de calabac\u00edn en un&nbsp;<\/strong>&nbsp;horno precalentado (preferiblemente convencional)&nbsp;&nbsp;<strong>a 200\u00b0C durante unos 20 \u2013 25 minutos.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Estar\u00e1 listo cuando la masa se haya inflado un poco y est\u00e9 dorada y crujiente.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/11-1.jpg\" alt=\"\" class=\"wp-image-18094 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" \/><noscript><img decoding=\"async\" src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/11-1.jpg\" alt=\"\" class=\"wp-image-18094\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Una vez listo, s\u00e1calo del horno y d\u00e9jalo enfriar completamente antes de cortarlo en tiras.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/IMG_6338-960x640.jpg\" alt=\"strudel de calabac\u00edn\" class=\"wp-image-18098 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 960px; --smush-placeholder-aspect-ratio: 960\/640;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2022\/04\/IMG_6338-960x640.jpg\" alt=\"strudel de calabac\u00edn\" class=\"wp-image-18098\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Se debe servir a temperatura ambiente ya que al enfriarse soltar\u00e1 todo su sabor.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sabroso, arom\u00e1tico y con un relleno cremoso irresistible\u2026 \u00a1este strudel de calabac\u00edn se agotar\u00e1 literalmente!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>El strudel de calabac\u00edn y jam\u00f3n es una receta r\u00e1pida, f\u00e1cil y deliciosa. Una masa de hojaldre adornada con una intrigante capa de semillas de s\u00e9samo contiene un relleno cremoso, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":21830,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-21829","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Strudel de calabac\u00edn y jam\u00f3n cocido - Recetas Simple<\/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:\/\/www.recetas-es.top\/?p=21829\" \/>\n<meta property=\"og:locale\" content=\"uk_UA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Strudel de calabac\u00edn y jam\u00f3n cocido - Recetas Simple\" \/>\n<meta property=\"og:description\" content=\"El strudel de calabac\u00edn y jam\u00f3n es una receta r\u00e1pida, f\u00e1cil y deliciosa. 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