{"id":3861,"date":"2026-07-26T14:53:07","date_gmt":"2026-07-26T14:53:07","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/manistra-na-pome-dalmata\/"},"modified":"2026-07-26T14:53:07","modified_gmt":"2026-07-26T14:53:07","slug":"manistra-na-pome-dalmata","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/manistra-na-pome-dalmata\/","title":{"rendered":"Manistra na pome d\u00e1lmata"},"content":{"rendered":" <style> \/* Compact editorial recipe layout v2.7 \u2014 scoped to this recipe section. *\/ #recipe-es-hr-dalmatian-pasta-with-tomato-sauce{--gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-ink:#1d2421;--gj-soft:#414a46;--gj-muted:#656c68;--gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;--gj-night:#24312e;--gj-line:rgba(36,49,46,.13);--gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book 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.gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}} <\/style> <section id=\"recipe-es-hr-dalmatian-pasta-with-tomato-sauce\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-dalmatian-pasta-with-tomato-sauce\"> <header class=\"gj-masthead\"> <p class=\"gj-eyebrow\">Cocina croata \u00b7 Plato de pasta \u00b7 Receta<\/p> <h2 class=\"gj-title\" id=\"recipe-title-es-hr-dalmatian-pasta-with-tomato-sauce\"><span class=\"gj-title-main\"><b>Manistra na pome d\u00e1lmata<\/b> con espaguetis<\/span> <span class=\"gj-title-accent gj-serif\">y salsa lenta de tomate<\/span><\/h2> <p class=\"gj-sub\">Espaguetis con \u0161al\u0161a d\u00e1lmata de tomate, cebolla y ajo, cocida despacio hasta quedar dulce, concentrada y capaz de adherirse a cada hebra.<\/p> <ul class=\"gj-meta\" aria-label=\"Informaci\u00f3n b\u00e1sica de la receta\"><li>Categor\u00eda: <strong>Plato de pasta<\/strong><\/li><li>Cocina: <strong>Croata<\/strong><\/li><li>M\u00e9todo: <strong>Cocci\u00f3n y reducci\u00f3n<\/strong><\/li><li>Dificultad: <strong>F\u00e1cil<\/strong><\/li><\/ul> <\/header> <dl class=\"gj-facts\" aria-label=\"Tiempo, cantidad y calor\u00edas\"><div class=\"gj-fact\"><dt>Cantidad<\/dt><dd>4 porciones<\/dd><\/div><div class=\"gj-fact\"><dt>Preparaci\u00f3n<\/dt><dd>15 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cocci\u00f3n<\/dt><dd>35 min<\/dd><\/div><div class=\"gj-fact\"><dt>Reposo<\/dt><dd>0 min<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>50 min<\/dd><\/div><div class=\"gj-fact\"><dt>Por porci\u00f3n<\/dt><dd>\u2248 445 kcal<\/dd><\/div><\/dl> <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Pasta-with-Tomato-Sauce-3.webp\" alt=\"Plato ancho de espaguetis con salsa de tomate y un tenedor levantando pasta sobre la mesa clara\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Manistra na pome servida con la salsa de tomate bien adherida a los espaguetis.<\/figcaption><\/figure> <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-es-hr-dalmatian-pasta-with-tomato-sauce\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-es-hr-dalmatian-pasta-with-tomato-sauce\">Claves de la receta de manistra na pome<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Manistra na pome es una forma d\u00e1lmata de nombrar la pasta con tomate. La preparaci\u00f3n parece m\u00ednima, pero su calidad depende de c\u00f3mo se concentra la salsa y de cu\u00e1ndo se une con la pasta. El tomate no se vierte simplemente sobre espaguetis cocidos: se trabaja como una \u0161al\u0161a, una salsa dom\u00e9stica que reduce despacio con cebolla, ajo y aceite de oliva hasta perder el sabor acuoso y adquirir una textura que envuelve cada hebra.<\/p><blockquote class=\"gj-pull\">La salsa est\u00e1 lista cuando deja de parecer tomate triturado y empieza a comportarse como una capa continua alrededor de la pasta.<\/blockquote><p>La cebolla se cocina a fuego bajo antes de a\u00f1adir el ajo. No se busca dorarla intensamente, porque una caramelizaci\u00f3n profunda desplazar\u00eda el perfil fresco del tomate. Debe quedar blanda, transl\u00facida y ligeramente dulce. El ajo entra solo durante un minuto; si se tuesta, introduce amargor. Esta secuencia permite que la base arom\u00e1tica se funda con el tomate sin dejar trozos duros ni notas quemadas.<\/p><p>Los tomates triturados de buena calidad ofrecen consistencia durante todo el a\u00f1o. En temporada pueden sustituirse por tomates maduros pelados y troceados, pero ser\u00e1 necesario alargar la reducci\u00f3n para evaporar el agua. La salsa se cuece destapada y se remueve con mayor frecuencia al final. Est\u00e1 lista cuando una cuchara abre un surco que tarda uno o dos segundos en cerrarse y el aceite comienza a aparecer en peque\u00f1os puntos brillantes.<\/p><p>La pasta se cuece en agua bien salada hasta quedar claramente al dente. Antes de escurrir se reserva agua rica en almid\u00f3n. Ese l\u00edquido no diluye la salsa si se a\u00f1ade poco a poco; al contrario, ayuda a emulsionar el aceite y el tomate. Los espaguetis terminan durante dos minutos en la sart\u00e9n, donde absorben parte de la \u0161al\u0161a. El movimiento debe ser constante y suave para recubrir sin romper.<\/p><\/div><div class=\"gj-copy-col\"><p>El plato de la imagen no lleva queso ni hojas decorativas. Esa sobriedad es coherente con una salsa centrada en el tomate. Un poco de albahaca se cocina dentro de la preparaci\u00f3n y puede retirarse o dejarse picada, pero no se necesita una lluvia de ingredientes al final. La pimienta negra se mantiene discreta para no cubrir el dulzor \u00e1cido del tomate.<\/p><p>La manistra se sirve en cuanto la salsa queda ligada. Si espera demasiado, la pasta contin\u00faa absorbiendo humedad y pierde brillo. Para una comida m\u00e1s completa puede acompa\u00f1arse de una ensalada verde, pescado a la plancha o verduras cocidas, pero su estructura funciona por s\u00ed sola. La receta ofrece cuatro porciones generosas y conserva la identidad de un plato cotidiano, preciso y sin elementos superfluos.<\/p><p>La elecci\u00f3n del tomate modifica la acidez y la duraci\u00f3n, pero no la t\u00e9cnica. Una conserva entera pelada puede triturarse a mano para dejar fragmentos visibles; un tomate fresco muy acuoso exige una sart\u00e9n m\u00e1s ancha y m\u00e1s evaporaci\u00f3n. Antes de corregir con az\u00facar, la salsa debe cocinarse el tiempo completo, porque la reducci\u00f3n aten\u00faa buena parte de la acidez \u00e1spera. Si al final necesita ajuste, una peque\u00f1a cantidad de cebolla bien cocida resulta m\u00e1s coherente con el plato que un dulzor evidente. La meta es una salsa viva, no azucarada.<\/p><p>En cualquier caso, la salsa se prueba con una hebra de pasta, no aislada, porque el agua salada y el almid\u00f3n cambian la percepci\u00f3n final.<\/p><\/div><\/div><\/section> <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-es-hr-dalmatian-pasta-with-tomato-sauce\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">De la cebolla blanda a la pasta ligada<\/p><h3 id=\"recipe-timeline-es-hr-dalmatian-pasta-with-tomato-sauce\">Ritmo de preparaci\u00f3n<\/h3><\/div><p class=\"gj-rail-total\">Activo: 15 min \u00b7 Cocci\u00f3n: 35 min<\/p><\/div><ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Cebolla y ajo se preparan mientras se calienta el agua.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT8M\">0:08<\/time><span>El tomate entra en la sart\u00e9n y comienza la reducci\u00f3n.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT30M\">0:30<\/time><span>Los espaguetis se cuecen hasta quedar al dente.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT45M\">0:45<\/time><span>Pasta, salsa y agua de cocci\u00f3n se ligan durante dos minutos.<\/span><\/li><\/ol><p class=\"gj-rail-sum\"><strong>La receta, en breve.<\/strong> La cebolla se ablanda lentamente en aceite de oliva y el ajo se a\u00f1ade solo al final del sofrito. El tomate triturado reduce destapado durante unos treinta minutos con albahaca, sal y pimienta, hasta que la salsa resulta espesa y brillante. Los espaguetis se cuecen al dente y terminan en la sart\u00e9n con la \u0161al\u0161a y una peque\u00f1a cantidad de agua de cocci\u00f3n. El almid\u00f3n une el aceite con el tomate y permite que la salsa cubra la pasta sin quedar pesada. Se sirve de inmediato, sin queso ni guarniciones que oculten el sabor principal. La receta rinde cuatro porciones y se completa en cincuenta minutos.<\/p><\/aside> <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-es-hr-dalmatian-pasta-with-tomato-sauce\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-es-hr-dalmatian-pasta-with-tomato-sauce\">Ingredientes<\/h3><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-1-es-hr-dalmatian-pasta-with-tomato-sauce\"><h4 id=\"recipe-ingredient-group-1-es-hr-dalmatian-pasta-with-tomato-sauce\">Para la \u0161al\u0161a<\/h4><ul><li><strong>45 ml de aceite de oliva virgen extra<\/strong><\/li><li><strong>140 g de cebolla, picada fina<\/strong><\/li><li><strong>3 dientes de ajo, picados<\/strong><\/li><li><strong>800 g de tomate triturado<\/strong><\/li><li><strong>10 g de albahaca fresca, picada<\/strong><\/li><li><strong>4 g de sal fina<\/strong><\/li><li><strong>1 g de pimienta negra molida<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-2-es-hr-dalmatian-pasta-with-tomato-sauce\"><h4 id=\"recipe-ingredient-group-2-es-hr-dalmatian-pasta-with-tomato-sauce\">Para la pasta<\/h4><ul><li><strong>360 g de espaguetis secos<\/strong><\/li><li><strong>3 l de agua<\/strong><\/li><li><strong>24 g de sal gruesa<\/strong><\/li><\/ul><\/section><\/div><\/div><aside class=\"gj-ing-note\"><strong>Al\u00e9rgenos y seguridad.<\/strong> Contiene gluten. Puede prepararse con pasta sin gluten, pero debe reservarse agua de cocci\u00f3n suficiente porque algunas mezclas liberan menos almid\u00f3n. La salsa caliente debe refrigerarse antes de que transcurran 2 horas si no se consume.<\/aside><\/section> <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-es-hr-dalmatian-pasta-with-tomato-sauce\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-es-hr-dalmatian-pasta-with-tomato-sauce\">Preparaci\u00f3n, paso a paso<\/h3><\/div><h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Preparaci\u00f3n de la salsa<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Ablande la cebolla<\/p><p class=\"gj-step-x\">Caliente el aceite en una sart\u00e9n amplia, a\u00f1ada la cebolla y cocine 8\u201310 minutos a fuego medio-bajo, hasta que est\u00e9 transl\u00facida y tierna sin tomar color oscuro.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Perfume con ajo<\/p><p class=\"gj-step-x\">A\u00f1ada el ajo y remueva durante 60 segundos, solo hasta que desprenda aroma.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Reduzca la \u0161al\u0161a<\/p><p class=\"gj-step-x\">Incorpore el tomate, la albahaca, 4 g de sal y la pimienta. Cueza destapado 25\u201330 minutos a fuego suave, removiendo con frecuencia al final, hasta que una cuchara deje un surco breve en la salsa.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Cocci\u00f3n y ligado de la pasta<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Cueza los espaguetis<\/p><p class=\"gj-step-x\">Lleve 3 l de agua a ebullici\u00f3n, a\u00f1ada 24 g de sal y cueza los espaguetis un minuto menos del tiempo indicado en el paquete. Reserve 200 ml del agua y escurra.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Termine en la salsa<\/p><p class=\"gj-step-x\">Pase los espaguetis a la sart\u00e9n y mezcle durante 2 minutos a fuego medio. A\u00f1ada agua de cocci\u00f3n en porciones de 30 ml hasta que la salsa quede brillante y adherida a cada hebra.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Sirva sin demora<\/p><p class=\"gj-step-x\">Pruebe y ajuste la sal solo si es necesario. Reparta en platos calientes mientras la pasta conserva movimiento y la salsa sigue fluida.<\/p><\/div><\/li><\/ol><\/section> <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-es-hr-dalmatian-pasta-with-tomato-sauce\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-es-hr-dalmatian-pasta-with-tomato-sauce\">Servicio, conservaci\u00f3n y ajustes pr\u00e1cticos<\/h3><\/div><div class=\"gj-info-grid\"><section class=\"gj-info-card\"><h4>Servicio y acompa\u00f1amientos<\/h4><p>Se sirve sola o con una ensalada de hojas, verduras a la parrilla o pescado sencillo. El pan no es imprescindible, pero puede aprovechar la salsa restante. No necesita queso para adquirir cuerpo.<\/p><\/section><section class=\"gj-info-card\"><h4>Conservaci\u00f3n y recalentado<\/h4><p>La salsa sola se conserva 4 d\u00edas a 4 \u00b0C y puede congelarse 3 meses. La pasta ya mezclada se guarda hasta 2 d\u00edas y se recalienta en sart\u00e9n con 30\u201360 ml de agua hasta alcanzar 74 \u00b0C, aunque pierde parte del punto al dente.<\/p><\/section><section class=\"gj-info-card\"><h4>Cuatro variaciones viables<\/h4><ul><li>Usar tomates frescos pelados y aumentar la reducci\u00f3n entre 10 y 15 minutos.<\/li><li>A\u00f1adir 2 filetes de anchoa al sofrito para una variante m\u00e1s salina, reduciendo la sal.<\/li><li>Incorporar una pizca de chile seco junto con el ajo.<\/li><li>Cambiar los espaguetis por bucatini o pasta tubular de superficie rugosa.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Tres observaciones de cocina<\/h4><ol><li>La cebolla se cocina sin dorado intenso para mantener el tomate como sabor dominante.<\/li><li>El agua de cocci\u00f3n se a\u00f1ade en peque\u00f1as dosis; demasiada de golpe vuelve acuosa la salsa.<\/li><li>La pasta termina dentro de la sart\u00e9n y se sirve de inmediato para conservar brillo y firmeza.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Equipo necesario<\/h4><ul><li>Sart\u00e9n amplia de bordes altos<\/li><li>Olla grande para la pasta<\/li><li>Pinzas o dos tenedores de servicio<\/li><li>Cuchillo y tabla<\/li><li>Jarra para reservar agua de cocci\u00f3n<\/li><\/ul><\/section><\/div><\/section> <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-es-hr-dalmatian-pasta-with-tomato-sauce\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-es-hr-dalmatian-pasta-with-tomato-sauce\">Valores nutricionales por porci\u00f3n<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calor\u00edas<\/dt><dd>\u2248 445 kcal<\/dd><\/div><div><dt>Carbohidratos<\/dt><dd>\u2248 79 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 14 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 9 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 6 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 420 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Porci\u00f3n:<\/strong> 1 plato (aprox. 390 g). <strong>Al\u00e9rgenos clave:<\/strong> gluten. Valores aproximados calculados con referencias est\u00e1ndar; el resultado real cambia seg\u00fan marcas, recortes, absorci\u00f3n y tama\u00f1o final de las porciones.<\/p><\/section> <footer class=\"gj-close\"><p class=\"gj-close-kicker\">Resultado final<\/p><p class=\"gj-close-quote\">Tomate concentrado, pasta firme y suficiente agua de cocci\u00f3n para convertir ingredientes sencillos en una salsa continua.<\/p><p class=\"gj-close-copy\">La manistra na pome no necesita una terminaci\u00f3n compleja. El sabor aparece al cocinar la cebolla con paciencia, reducir el tomate y completar los espaguetis dentro de la sart\u00e9n, donde el almid\u00f3n hace el \u00faltimo trabajo.<\/p><\/footer> <\/section> <script type=\"application\/ld+json\" id=\"recipe-schema-es-hr-dalmatian-pasta-with-tomato-sauce\"> { \"@context\": \"https:\/\/schema.org\", \"@type\": \"Recipe\", \"name\": \"Manistra na pome d\u00e1lmata con espaguetis y salsa lenta de tomate\", \"description\": \"Espaguetis con \u0161al\u0161a d\u00e1lmata de tomate, cebolla y ajo, cocida despacio hasta quedar dulce, concentrada y capaz de adherirse a cada hebra.\", \"inLanguage\": \"es\", \"image\": [ \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Pasta-with-Tomato-Sauce-2.webp\", \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Pasta-with-Tomato-Sauce-1.webp\", \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Pasta-with-Tomato-Sauce-3.webp\" ], \"author\": { \"@type\": \"Organization\", \"@id\": \"https:\/\/travelshelper.com\/#organization\", \"name\": \"Travel S Helper\", \"url\": \"https:\/\/travelshelper.com\" }, \"recipeCuisine\": \"Cocina croata\", \"recipeCategory\": \"Plato de pasta\", \"cookingMethod\": \"Cocci\u00f3n y reducci\u00f3n\", \"keywords\": \"receta de manistra na pome, pasta d\u00e1lmata con tomate, \u0161al\u0161a croata de tomate, espaguetis con salsa de tomate lenta, manistra con pome\", \"prepTime\": \"PT15M\", \"cookTime\": \"PT35M\", \"totalTime\": \"PT50M\", \"recipeYield\": \"4 porciones\", \"nutrition\": { \"@type\": \"NutritionInformation\", \"calories\": \"445 kcal\", \"carbohydrateContent\": \"79 g\", \"proteinContent\": \"14 g\", \"fatContent\": \"9 g\", \"fiberContent\": \"6 g\", \"sodiumContent\": \"420 mg\", \"servingSize\": \"1 plato (aprox. 390 g)\" }, \"recipeIngredient\": [ \"45 ml de aceite de oliva virgen extra\", \"140 g de cebolla, picada fina\", \"3 dientes de ajo, picados\", \"800 g de tomate triturado\", \"10 g de albahaca fresca, picada\", \"4 g de sal fina\", \"1 g de pimienta negra molida\", \"360 g de espaguetis secos\", \"3 l de agua\", \"24 g de sal gruesa\" ], \"recipeInstructions\": [ { \"@type\": \"HowToSection\", \"name\": \"Preparaci\u00f3n de la salsa\", \"itemListElement\": [ { \"@type\": \"HowToStep\", \"name\": \"Ablande la cebolla\", \"text\": \"Caliente el aceite en una sart\u00e9n amplia, a\u00f1ada la cebolla y cocine 8\u201310 minutos a fuego medio-bajo, hasta que est\u00e9 transl\u00facida y tierna sin tomar color oscuro.\" }, { \"@type\": \"HowToStep\", \"name\": \"Perfume con ajo\", \"text\": \"A\u00f1ada el ajo y remueva durante 60 segundos, solo hasta que desprenda aroma.\" }, { \"@type\": \"HowToStep\", \"name\": \"Reduzca la \u0161al\u0161a\", \"text\": \"Incorpore el tomate, la albahaca, 4 g de sal y la pimienta. 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