{"id":600,"date":"2026-05-06T10:34:17","date_gmt":"2026-05-06T08:34:17","guid":{"rendered":"https:\/\/hotelvillaitsaso.com\/proposamenak\/gastronomia\/"},"modified":"2026-05-13T13:02:38","modified_gmt":"2026-05-13T11:02:38","slug":"gastronomia","status":"publish","type":"page","link":"https:\/\/hotelvillaitsaso.com\/eu\/proposamenak\/gastronomia\/","title":{"rendered":"Gastronomia"},"content":{"rendered":"

Gastronomia<\/h1><\/div>
<\/i>Ikusi beste proposamen batzuk<\/span><\/a><\/div><\/div><\/div><\/div><\/div>
\"Gastronomia.<\/span><\/div><\/div><\/div>

Euskal sukaldaritza<\/h2><\/div>

GASTRONOMIA…, hainbeste hitz egin genezake euskal sukaldaritzaz eta bere eskaintza amaigabeez, non hobeto pentsatu baitugu zuek limurtzea gure plater nagusienetako batekin ahoa zabalduz.<\/p>\n

Zapirain estiloko arrain-zopa da. Zuen etxean kozinatu dezakezue, baina lehenik probatu Lekeition aurkituko dituzuen jatetxe bikainetako edozeinetan. Kostaldeko sukaldaritza tradizionalaren zaindari leialak, kalitate eta arreta bikaineko generoarekin.<\/p>\n<\/div><\/div><\/div>

Zapirain estiloko arrain-zopa<\/h2><\/div><\/div><\/div>

Zortzi lagunentzako osagaiak<\/p>\n

    \n
  • Zapo-buru bat.<\/li>\n
  • Zapo-isats beltz bat.<\/li>\n
  • 4 tipula.<\/li>\n
  • 6 azenario.<\/li>\n
  • 4 piper berde.<\/li>\n
  • 2 tomate.<\/li>\n
  • Morron piper 1.<\/li>\n
  • 2 pipermin (kaienak).<\/li>\n
  • 5 piper txorizero.<\/li>\n
  • Ogi lehorreko 1\/2 barra.<\/li>\n
  • Oliba-olioa.<\/li>\n
  • Sofrituarentzat.<\/li>\n
  • Tipula erdia eta 200 gr. tomate natural birrindu.<\/li>\n<\/ul>\n<\/div><\/div><\/div>

    Lantzea<\/h4><\/div>

    Jarri beratzen piper txorizeroak ordu erdiz eta bitartean egosi barazki guztiak ordubetez gutxi gorabehera.<\/p>\n

    Egosi zapoa ere, irakinaldia 4 edo 5 minutuz mantenduz. Barazkiak egosita daudenean, birrindu egingo ditugu eta zapoa egosi den ura gehituko diogu.<\/p>\n

    Piper txorizero egosiak eta pasapuretik pasatutakoak gehituko ditugu, ogi-azala zatitxo txikitan moztua, eta zapoaren kanea aldez aurretik arantzetatik bereizita, zatitxotan horiek ere.<\/p>\n

    Sofritorako oliotan frijitzen dugu, tipula erdi xehatua eta 200 grs tomate natural birrindua, ahal dela etxean. Gustura aterako gara eta sofritua zopari botako diogu.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":0,"parent":586,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"footnotes":""},"class_list":["post-600","page","type-page","status-publish","hentry"],"yoast_head":"\nEuskal gastronomia | Villa Itsaso Hotela Lekeition<\/title>\n<meta name=\"description\" content=\"Ezagutu euskal gastronomia Villa Itsaso hoteletik. 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