{"id":63970,"date":"2022-06-09T16:22:04","date_gmt":"2022-06-09T14:22:04","guid":{"rendered":"https:\/\/www.visitsicily.info\/ricetta\/el-concentrado-de-tomate-lastrattu\/"},"modified":"2022-06-09T16:35:28","modified_gmt":"2022-06-09T14:35:28","slug":"el-concentrado-de-tomate-lastrattu","status":"publish","type":"ricetta","link":"https:\/\/visitsicily.altrama.com\/es\/ricetta\/el-concentrado-de-tomate-lastrattu\/","title":{"rendered":"El concentrado de tomate (l&#8217;astrattu)"},"content":{"rendered":"<p>Son supersticiones importantes de una antigua cultura campesina que hoy te hacen re\u00edr. De hecho, el rito del concentrado de tomate era absolutamente femenino; ligado, por lo tanto, a los ciclos lunares, donde las mujeres eran <em>sacerdotisas <\/em>destinadas a celebrarlo en una condici\u00f3n de absoluta <em>pureza<\/em>.<\/p>\n<p>Tradiciones aparte, este condimento sigue siendo la base esencial de muchas recetas regionales tradicionales. Utilizado en las cocciones largas de carnes o salsas, o simplemente para aportarle intensidad a una <a href=\"https:\/\/visitsicily.altrama.com\/sapore\/la-salsa-fatta-in-casa\/\" target=\"_blank\" rel=\"noopener\">salsa de tomate<\/a>, se puede a\u00f1adir directamente a la preparaci\u00f3n en la fase de cocci\u00f3n o disuelto en un poco de agua.<\/p>\n<p>Para obtener un kilo de <em>astrattu<\/em>, <strong>los ingredientes<\/strong> se cuentan con los dedos de una mano: 20 kilos de tomates de especie seca y azucarada (es ideal el tomate <em>siccagno<\/em>, cultivado sin agua en los terrenos de <a href=\"https:\/\/visitsicily.altrama.com\/es\/madonie\/\" target=\"_blank\" rel=\"noopener\">Madonia<\/a>), unas cuantas cucharadas de un buen aceite de oliva virgen extra (para \u00absaborear\u00bb mejor el tema, contin\u00faa <a href=\"https:\/\/visitsicily.altrama.com\/sapore\/lolio-in-sicilia\/\" target=\"_blank\" rel=\"noopener\">aqu\u00ed<\/a> tu lectura), algunas hojas anchas de parra, unas cuantas hojas de laurel secas y la sal que se quiera.<\/p>\n<p>Mucho m\u00e1s amplia y \u00abespecializada\u00bb es la <strong>lista de las herramientas<\/strong> necesarias:<\/p>\n<ul>\n<li>Un caldero grande de cobre (<em>\u2018a quarara<\/em>) o de acero, pero no de aluminio, pues alterar\u00eda el sabor.<\/li>\n<li>Una prensa de tomate, si es el\u00e9ctrica, mejor.<\/li>\n<li>Recipientes grandes para guardar la \u00abpassata\u00bb o pur\u00e9.<\/li>\n<li><em>Maidde <\/em>(bandejas grandes de madera con un borde bajo alrededor) o, en su defecto, tablas de madera (<em>scanatura<\/em>).<\/li>\n<li>Un velo de gasa para cubrir las <em>maidde <\/em>y as\u00ed proteger la \u00abpassata\u00bb, o pur\u00e9, de moscas e insectos.<\/li>\n<li>Platos de cer\u00e1mica vidriada o normal para la etapa final de la preparaci\u00f3n (fangotti).<\/li>\n<li>Tarros de barro (o de vidrio) y tapas de corcho anchas para el almacenamiento.<\/li>\n<\/ul>\n<p>Se lava el tomate, seleccionado y cosechado en su plena maduraci\u00f3n, se le quita el pedicelo y se vierte en el caldero despu\u00e9s de aplastarlo con las manos y sazonarlo con un poco de sal. Se deja cocinar a fuego lento durante hasta dos horas, turn\u00e1ndose para removerlo continuamente.<\/p>\n<p>Se apaga el fuego y se deja enfriar el tomate, se pasa por la prensa de tomate para eliminar las pieles y semillas de la pulpa, que se extiende uniformemente sobre las <em>maidde <\/em>y se espolvorea con sal.<\/p>\n<p>Desde este momento comienza <strong>el secado lento al sol<\/strong>, que puede durar incluso una semana. Por la noche, <em>las maidde <\/em>se cubren para evitar la humedad. La pulpa, que cada d\u00eda se pondr\u00e1 m\u00e1s seca y oscura, se remueve constantemente y se compacta en unas pocas <em>maidde<\/em>. Finalmente, se junta en un solo plato toda la pulpa densa que se ha vuelto de color rojo oscuro y textura suave y seca.<\/p>\n<p>Despu\u00e9s de unos d\u00edas al fresco, con las manos bien untadas en aceite, <em>l\u2019astrattu <\/em>se compacta en una bola aplastada y se coloca en tarros de terracota o cer\u00e1mica engrasados con aceite. Unas cuantas hojas de laurel, una hoja de parra ancha y una tapa de corcho ancho completan el almacenamiento. El concentrado o <em>astrattu <\/em>est\u00e1 listo para usarse durante todo el a\u00f1o, hasta que se repita el rito familiar.<\/p>\n<p>En una versi\u00f3n diferente, para reducir la acuosidad y, por tanto, el tiempo de cocci\u00f3n, el tomate se seca en crudo en las <em>maidde <\/em>durante todo un d\u00eda. Otra versi\u00f3n, a\u00fan m\u00e1s radical y, por lo tanto, mucho m\u00e1s larga, se basa en una preparaci\u00f3n exclusivamente en crudo.<\/p>\n<p>La consistencia del <em>astrattu<\/em> va ligada a la superficie donde se deje secar: ser\u00e1 m\u00e1s granulada si se realiza sobre <em>maidde <\/em>o <em>scanature<\/em> y m\u00e1s suave si se hace sobre platos de cer\u00e1mica.<\/p>\n","protected":false},"featured_media":52684,"template":"","categories":[1996],"luogo":[],"stagione":[2065],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>El concentrado de tomate (l&#039;astrattu) | P\u00e1gina oficial de Visit Sicily<\/title>\n<meta name=\"description\" content=\"El concentrado de tomate (l&#039;astrattu)\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta 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