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Atún encebollado

De Wikipedia, la enciclopedia libre

Un plato de atún encebollado.

El atún encebollado (denominado también localmente como atún encebollao) es un guiso de atún tradicional de la provincia de Cádiz.[1]​ Plato marinero de simple preparación en el que participan sólo dos ingredientes: la cebolla en gran cantidad y el atún cortado en tacos. Suele apreciarse mejor la elaboración de este plato si el atún es procedente de la ventresca o el morrillo (partes diferentes del despiece del atún).[2]​ Se suele aromatizar el guiso con hojas de laurel y vino de Jerez. Se sirve este plato bien caliente.

Referencias

  1. ↑ Carlos Spínola Bruzón, (2005), Gastronomía y Cocina Gaditana, 11 edición, pág. 109
  2. ↑ Inés Butrón Parra, (2009), Ruta gastronómica por Andalucía, Segunda ed., Página 103

Véase también

Esta página se editó por última vez el 16 dic 2023 a las 23:02.
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