{"id":4197,"date":"2026-07-31T18:15:14","date_gmt":"2026-07-31T21:15:14","guid":{"rendered":"https:\/\/mut.portablehost3.net\/cms\/?p=4197"},"modified":"2026-08-04T13:44:19","modified_gmt":"2026-08-04T16:44:19","slug":"la-receta-del-recuerdo-de-casa-asa","status":"publish","type":"post","link":"https:\/\/mut.portablehost3.net\/cms\/es\/la-receta-del-recuerdo-de-casa-asa\/","title":{"rendered":"Limones marroqu\u00edes"},"content":{"rendered":"<p><\/p>\n<h3><b>La receta del recuerdo de Casa Asa<\/b><\/h3>\n<h3><b>Roberto Luque de Casa Asa, nos entrega el secreto arom\u00e1tico de sus recetas favoritas y que puedes conservar en tu cocina por generaciones.<\/b><\/h3>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Receta:\u00a0<\/span><\/p>\n<h3><b>Especificaciones t\u00e9cnicas:<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Tiempo de preparaci\u00f3n activa:<\/b><span style=\"font-weight: 400;\"> 20 minutos.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Tiempo de curado\/fermentaci\u00f3n:<\/b><span style=\"font-weight: 400;\"> 3 a 4 semanas.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Rendimiento:<\/b><span style=\"font-weight: 400;\"> 100% utilizable de los limones curados (se descartan las semillas; la pulpa se puede usar para vinagretas, pero la verdadera estrella es la c\u00e1scara). La merma principal provendr\u00e1 de los limones adicionales exprimidos para la cobertura.<\/span><\/li>\n<\/ul>\n<h3><b>Ingredientes:<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Limones frescos:<\/b><span style=\"font-weight: 400;\"> preferiblemente de piel gruesa, sin cera y org\u00e1nicos. Lavados y cepillados meticulosamente.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Sal gruesa o de mar (sin yodo):<\/b><span style=\"font-weight: 400;\"> aproximadamente entre el <\/span><b>10% y el 15%<\/b><span style=\"font-weight: 400;\"> del peso de los limones. El yodo puede interferir en el proceso de curado y oscurecer el producto.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Jugo de lim\u00f3n extra:<\/b><span style=\"font-weight: 400;\"> cantidad necesaria para cubrir y crear un ambiente anaer\u00f3bico.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Especias (opcional):<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Semillas de cilantro (3 g por litro)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Pimienta negra en grano (3 g por litro)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">1 hoja de laurel<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">1 rama de canela peque\u00f1a<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Clavo de olor (1 o 2 unidades)<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h3><b>Procedimiento:<\/b><\/h3>\n<h4><b>1. Esterilizaci\u00f3n y preparaci\u00f3n<\/b><\/h4>\n<p><span style=\"font-weight: 400;\">La inocuidad es fundamental, especialmente, para cumplir con las normativas sanitarias. Lava los frascos de vidrio (ojal\u00e1 con cierre herm\u00e9tico) y sus tapas. Puedes esterilizarlos utilizando un ciclo de vapor continuo al 100% de humedad en tu horno combinado a 100\u00b0C durante 15 minutos, dej\u00e1ndolos secar al aire sin tocarlos por dentro.<\/span><\/p>\n<h4><b>2. Corte t\u00e9cnico<\/b><\/h4>\n<p><span style=\"font-weight: 400;\">Realiza un corte en cruz (en cuartos) comenzando desde el \u00e1pice (la punta) del lim\u00f3n hacia abajo, pero deteni\u00e9ndote a 1 o 1.5 cm de la base. El objetivo es que los cuatro cuartos permanezcan unidos en la parte inferior.<\/span><\/p>\n<h4><b>3. Salado y prensado<\/b><\/h4>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Abre ligeramente cada lim\u00f3n y espolvorea generosamente la sal gruesa en el interior de los cortes, frotando la pulpa.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Introduce los limones en el frasco esterilizado. A medida que agregas cada uno, presi\u00f3nalo firmemente hacia el fondo con un mortero o la mano limpia. Esta presi\u00f3n romper\u00e1 las celdas de la pulpa, obligando al lim\u00f3n a liberar su propio jugo y disolver la sal.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Intercala las especias arom\u00e1ticas entre las capas de limones.<\/span><\/li>\n<\/ul>\n<h4><b>4. Cobertura anaer\u00f3bica<\/b><\/h4>\n<p><span style=\"font-weight: 400;\">Una vez que el frasco est\u00e9 lleno (dejando unos 2 cm de espacio en la parte superior), aseg\u00farate de que los limones est\u00e9n completamente sumergidos en el l\u00edquido. Si el jugo natural liberado por la presi\u00f3n no es suficiente para cubrirlos por completo, rellena con el jugo de lim\u00f3n extra. Si queda alguna parte expuesta al ox\u00edgeno, existe un alto riesgo de desarrollo de moho superficial.<\/span><\/p>\n<h4><b>5. Fase de curado<\/b><\/h4>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cierra herm\u00e9ticamente el frasco y d\u00e9jalo a temperatura ambiente (idealmente entre 18\u00b0C y 20\u00b0C), lejos de la luz solar directa.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Durante la primera semana:<\/b><span style=\"font-weight: 400;\"> durante la primera semana, abre el frasco a diario para liberar los gases si notas actividad fermentativa vigorosa, presiona los limones hacia abajo para que se mantengan sumergidos en la salmuera \u00e1cida, y agita el frasco con suavidad para redistribuir la sal que se haya asentado en el fondo.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Semanas 2 a 4:<\/b><span style=\"font-weight: 400;\"> deja reposar, el proceso de \u00f3smosis ablandar\u00e1 la pectina de las c\u00e1scaras, volvi\u00e9ndolas transl\u00facidas y tiernas.<\/span><\/li>\n<\/ul>\n<h4><b>6. Almacenamiento\u00a0<\/b><\/h4>\n<p><span style=\"font-weight: 400;\">Cuando las c\u00e1scaras est\u00e9n completamente suaves, el proceso est\u00e1 completo. Traslada los frascos a refrigeraci\u00f3n (c\u00e1mara de fr\u00edo), donde la temperatura detendr\u00e1 el curado. Tienen una vida \u00fatil extremadamente larga y se mantendr\u00e1n estables por 6 a 12 meses en estas condiciones.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Para utilizarlos, retira un lim\u00f3n, enju\u00e1galo ligeramente para eliminar el exceso de salmuera, separa la pulpa (que puedes reservar para aderezos) y corta la c\u00e1scara en <\/span><i><span style=\"font-weight: 400;\">brunoise<\/span><\/i><span style=\"font-weight: 400;\"> o juliana fina.<\/span><\/p>","protected":false},"excerpt":{"rendered":"<p>La receta del recuerdo de Casa Asa Roberto Luque de Casa Asa, nos entrega el secreto arom\u00e1tico de sus recetas favoritas y que puedes conservar en tu cocina por generaciones. &nbsp; Receta:\u00a0 Especificaciones t\u00e9cnicas: Tiempo de preparaci\u00f3n activa: 20 minutos. Tiempo de curado\/fermentaci\u00f3n: 3 a 4 semanas. Rendimiento: 100% utilizable de los limones curados (se [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":2686,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[681],"tags":[842,847,846,844],"piso":[42],"estacion":[],"tipo_dieta":[],"ocasion":[],"class_list":["post-4197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-del-chef","tag-casa-asa","tag-limones","tag-receta","tag-roberto-luque","piso-piso-3-el-jardin"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Limones marroqu\u00edes - MUT<\/title>\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 property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"[:es]Limones marroqu\u00edes[:] - MUT\" \/>\n<meta property=\"og:description\" content=\"La receta del recuerdo de Casa Asa Roberto Luque de Casa Asa, nos entrega el secreto arom\u00e1tico de sus recetas favoritas y que puedes conservar en tu cocina por generaciones. &nbsp; Receta:\u00a0 Especificaciones t\u00e9cnicas: Tiempo de preparaci\u00f3n activa: 20 minutos. 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