{"id":19911,"date":"2024-07-31T10:38:56","date_gmt":"2024-07-31T10:38:56","guid":{"rendered":"https:\/\/mordestefoods.com\/blog\/?p=19911"},"modified":"2024-07-31T10:54:07","modified_gmt":"2024-07-31T10:54:07","slug":"anemona-ortiguilla-ortiga-mar","status":"publish","type":"post","link":"https:\/\/mordestefoods.com\/blog\/anemona-ortiguilla-ortiga-mar\/","title":{"rendered":"Ortiga de mar, la an\u00e9mona comestible m\u00e1s buscada por los gastr\u00f3nomos"},"content":{"rendered":"

La ortiga de mar (Anemonia viridis o Anemonia sulcata<\/em>) es un alimento muy t\u00edpico de la costa andaluza e italiana. En el sur de Espa\u00f1a la llaman ortiguilla u ortiguita (en algunas zonas la apodan fideo) y en Italia responde al nombre de capelli di Venere<\/em>\u00a0(cabello de Venus) u\u00a0ogghiu a mari<\/em>\u00a0(en corso, aceite de mar).<\/span><\/p>\n

La ortiguilla es una an\u00e9mona marina del grupo de los celent\u00e9reos (el mismo que el de las medusas). Come de todo, desde plancton, pasando por peque\u00f1os peces hasta erizos y camarones<\/strong>. Para facilitar sus capturas libera por los tent\u00e1culos una sustancia urticante con la que aturde a sus presas.<\/span><\/p>\n

Y es debido a esta capacidad urticante que las ortiguillas se suelen preparar o bien marinadas en vinagre durante bastante tiempo, o bien cocinadas. Tras la fritura pierden esta propiedad<\/strong>.<\/span><\/p>\n

La ortiga de mar no s\u00f3lo es comestible, sino que est\u00e1 deliciosa<\/span><\/h2>\n

Al ver esos tent\u00e1culos gelatinosos, de colores ros\u00e1ceos y verdes, bailando en el agua… puede que pienses que jam\u00e1s de los jamases dejar\u00e1s que se acerquen a tu boca.<\/span><\/p>\n

Sin embargo, las ortiguillas una vez cocinadas son una delicia para el paladar. Rebozadas se convierten en c\u00e1psulas de interior cremoso<\/strong> que al morderlas\u00a0eclosionan en un abanico de sabores a yodo, marisco y algas<\/strong>.<\/span><\/p>\n

El resurgir de la an\u00e9mona<\/span><\/h2>\n

Como suele pasar con los alimentos del mar, durante la guerra la ortiguilla aliment\u00f3 a familias enteras de las poblaciones costeras del litoral andaluz.<\/span><\/p>\n

Gracias a los chefs\u00a0(y con permiso de los pescadores)\u00a0este alimento con potente gusto a mar ha ido haci\u00e9ndose un hueco en contados restaurantes y hogares espa\u00f1oles d\u00f3nde hoy se consume como marisco<\/strong>.<\/span><\/p>\n

\u00bfC\u00f3mo se captura la ortiga de mar?<\/span><\/h2>\n

La ortiguilla viva que te ofrecemos en Mordeste se recolecta a mano en las R\u00edas gallegas<\/strong>.<\/span><\/p>\n

Para extraerla los buceadores cuentan con una especie de tenedor de puntas m\u00e1s abiertas de lo habitual. Lo meten entre la an\u00e9mona y la roca y con un giro de mu\u00f1eca liberan la chupona de la piedra. Deben hacerlo con pericia para no pincharla <\/strong>y sobre todo porque saben que si fallan la primera vez luego se vuelve m\u00e1s complicado liberarla.<\/span><\/p>\n

Una vez sacada de su h\u00e1bitat la ortiguilla aguanta fresca poco tiempo, por lo que la mantenemos viva -y as\u00ed llega a tu casa- en agua de mar<\/strong>. Y es que fuera del agua se oxida r\u00e1pido perdiendo su color y apariencia.<\/span><\/p>\n

Consejos para cocinar las ortiguillas<\/span><\/h2>\n

Son una excelente opci\u00f3n preparadas como plato principal, como aperitivo o como tapas<\/strong>. Cocinarlas no tiene ciencia, s\u00f3lo deber\u00e1s lavarlas para eliminar cualquier resto de arena, si son grandes cortarlas en dos o tres trozos y fre\u00edrlas.<\/span><\/p>\n

\n

Recomendamos el uso de guantes durante su manipulaci\u00f3n en crudo.<\/em><\/span><\/p>\n<\/blockquote>\n

Tradicionalmente las ortiguillas se preparan rebozadas y fritas<\/strong>. En nuestro punto de vista es como mejor est\u00e1n. Fr\u00edelas en aceite medio-alto 30 segundos para que queden doradas por fuera y crujientes por dentro. S\u00edrvelas sin ning\u00fan tipo de acompa\u00f1amiento o como mucho con una salsa suave.<\/span><\/p>\n

\n

Para fre\u00edrlas qu\u00edtalas del agua y d\u00e9jalas escurrir unos 15-20 minutos en un colador o sobre papel cocina. Para el rebozado utiliza una mezcla de 90% harina para fre\u00edr y 10% de harina de ma\u00edz. Con harina para tempura tambi\u00e9n quedan espectaculares.<\/em><\/span><\/p>\n<\/blockquote>\n

Si quieres probar otras variedades de platos en los que las ortiguillas destacan por su color y textura prueba a cocinarlas en tortillas, trituradas para salsas, como potenciadores del aroma marinero de arroces de pescados y mariscos, en revueltos con gambas, en croquetas, a la plancha, a la brasa, acompa\u00f1adas de verduras y jengibre, en raviolis…<\/span><\/p>\n

\u00bfQuieres probarlas? En mordestefoods.com puedes comprar ortiguillas de mar<\/a><\/span>. Enviamos en 24h a cualquier punto de la Pen\u00ednsula, Baleares y a casi toda Europa.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

La ortiga de mar (Anemonia viridis o Anemonia sulcata) es un alimento muy t\u00edpico de la costa andaluza e italiana. En el sur de Espa\u00f1a la llaman ortiguilla u ortiguita (en algunas zonas la apodan fideo) y en Italia responde al nombre de capelli di Venere\u00a0(cabello de Venus) u\u00a0ogghiu a mari\u00a0(en corso, aceite de mar). […]<\/p>\n","protected":false},"author":3,"featured_media":21157,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-19911","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria"],"yoast_head":"\nOrtiga de mar, la an\u00e9mona comestible m\u00e1s buscada | Mordeste<\/title>\n<meta name=\"description\" content=\"\u00bfSabes que la Ortiga de mar es un alimento revalorizado? 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En el sur de Espa\u00f1a la llaman ortiguilla u ortiguita (en algunas zonas la apodan fideo) y en Italia responde al nombre de capelli di Venere\u00a0(cabello de Venus) u\u00a0ogghiu a mari\u00a0(en corso, aceite de mar).…","_links":{"self":[{"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/posts\/19911","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/comments?post=19911"}],"version-history":[{"count":28,"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/posts\/19911\/revisions"}],"predecessor-version":[{"id":24142,"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/posts\/19911\/revisions\/24142"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/media\/21157"}],"wp:attachment":[{"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/media?parent=19911"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/categories?post=19911"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/tags?post=19911"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}