{"id":3863,"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\/njoki-dalmatas-de-patata\/"},"modified":"2026-07-26T14:53:07","modified_gmt":"2026-07-26T14:53:07","slug":"njoki-dalmatas-de-patata","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/njoki-dalmatas-de-patata\/","title":{"rendered":"Njoki d\u00e1lmatas de patata"},"content":{"rendered":" <style> \/* Compact editorial recipe layout v2.7 \u2014 scoped to this recipe section. *\/ #recipe-es-hr-dalmatian-potato-njoki{--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 Antiqua\",Georgia,serif;--gj-sans:\"Barlow\",\"Avenir 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.gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-es-hr-dalmatian-potato-njoki .gj-fact,#recipe-es-hr-dalmatian-potato-njoki .gj-nutri-row>div,#recipe-es-hr-dalmatian-potato-njoki .gj-ing-group,#recipe-es-hr-dalmatian-potato-njoki .gj-info-card,#recipe-es-hr-dalmatian-potato-njoki .gj-steps>li,#recipe-es-hr-dalmatian-potato-njoki .gj-pull,#recipe-es-hr-dalmatian-potato-njoki .gj-rail,#recipe-es-hr-dalmatian-potato-njoki .gj-close{break-inside:avoid;box-shadow:none}#recipe-es-hr-dalmatian-potato-njoki .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-es-hr-dalmatian-potato-njoki .gj-rail *{color:#111!important}#recipe-es-hr-dalmatian-potato-njoki .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-potato-njoki\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-dalmatian-potato-njoki\"> <header class=\"gj-masthead\"> <p class=\"gj-eyebrow\">Cocina croata \u00b7 \u00d1oquis \u00b7 Receta<\/p> <h2 class=\"gj-title\" id=\"recipe-title-es-hr-dalmatian-potato-njoki\"><span class=\"gj-title-main\"><b>Njoki d\u00e1lmatas de patata<\/b> de miga ligera<\/span> <span class=\"gj-title-accent gj-serif\">con salsa suave de pa\u0161ticada<\/span><\/h2> <p class=\"gj-sub\">Njoki de patata suaves y estriados, hechos con poca harina y servidos con una salsa ligera de vino, caldo, tomate y ciruelas al estilo pa\u0161ticada.<\/p> <ul class=\"gj-meta\" aria-label=\"Informaci\u00f3n b\u00e1sica de la receta\"><li>Categor\u00eda: <strong>\u00d1oquis<\/strong><\/li><li>Cocina: <strong>Croata<\/strong><\/li><li>M\u00e9todo: <strong>Hervido y reducci\u00f3n<\/strong><\/li><li>Dificultad: <strong>Media<\/strong><\/li><\/ul> <\/header> <dl class=\"gj-facts\" aria-label=\"Tiempo, cantidad y calor\u00edas\"><div class=\"gj-fact\"><dt>Cantidad<\/dt><dd>6 porciones<\/dd><\/div><div class=\"gj-fact\"><dt>Preparaci\u00f3n<\/dt><dd>45 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cocci\u00f3n<\/dt><dd>30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Reposo<\/dt><dd>0 min<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>1 h 15 min<\/dd><\/div><div class=\"gj-fact\"><dt>Por porci\u00f3n<\/dt><dd>\u2248 355 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-Potato-Njoki-3.webp\" alt=\"Plato ovalado con njoki de patata estriados en salsa oscura, uno abierto en primer plano y un tenedor\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Njoki de patata con estr\u00edas marcadas y centro tierno, cubiertos por una salsa oscura y brillante.<\/figcaption><\/figure> <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-es-hr-dalmatian-potato-njoki\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-es-hr-dalmatian-potato-njoki\">Textura y control en la receta de njoki d\u00e1lmatas de patata<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Los njoki de patata acompa\u00f1an numerosos guisos d\u00e1lmatas, y su calidad se mide por una contradicci\u00f3n aparente: deben ser suficientemente firmes para soportar una salsa intensa, pero lo bastante ligeros para no sentirse como trozos de masa. La proporci\u00f3n de harina importa, aunque el verdadero control comienza antes, con la elecci\u00f3n de la patata y la eliminaci\u00f3n de humedad despu\u00e9s de cocerla.<\/p><blockquote class=\"gj-pull\">La harina corrige humedad, pero no debe ocultarla: cuanto m\u00e1s seca llega la patata al amasado, m\u00e1s ligero resulta el njoki.<\/blockquote><p>Las patatas harinosas se cuecen enteras con piel. Pelarlas antes permite que absorban m\u00e1s agua y obliga a a\u00f1adir harina adicional, lo que endurece los njoki. Una vez tiernas, se pelan calientes, se pasan por un prensapatatas y se extienden unos minutos para que escape el vapor. La masa se mezcla cuando el pur\u00e9 a\u00fan est\u00e1 tibio, pero no ardiente. El huevo aporta cohesi\u00f3n; la harina se incorpora solo hasta que desaparecen las zonas secas.<\/p><p>Amasar en exceso desarrolla gluten y transforma una masa delicada en una textura el\u00e1stica. Por eso se trabaja con movimientos breves, se divide en cilindros y se corta sin compactar. El estriado no es meramente visual: crea canales que retienen la salsa. Puede formarse con una tabla de \u00f1oquis o con el dorso de un tenedor, usando una presi\u00f3n ligera para no aplastar el centro.<\/p><p>La prueba de cocci\u00f3n evita comprometer toda la tanda. Un solo njoki entra primero en agua apenas hirviendo. Si se deshace, la masa necesita una peque\u00f1a cantidad de harina; si queda duro y compacto, ya contiene demasiada y debe manipularse lo m\u00ednimo posible. Los njoki terminados se cuecen por tandas. Cuando suben a la superficie, necesitan alrededor de un minuto adicional para que el centro se caliente por completo.<\/p><\/div><div class=\"gj-copy-col\"><p>La salsa de esta versi\u00f3n reproduce el perfil dulce y \u00e1cido de la pa\u0161ticada sin preparar un braseado de carne. Cebolla, tomate concentrado, vino tinto, caldo y ciruelas se reducen hasta obtener un fondo oscuro, luego se cuelan o trituran seg\u00fan la textura deseada. Una peque\u00f1a cantidad de vinagre equilibra el dulzor. La mantequilla se incorpora fuera del fuego y da brillo sin convertir la salsa en una crema pesada.<\/p><p>En el plato, la salsa debe rodear los njoki y entrar en sus estr\u00edas, no cubrirlos por completo. La imagen muestra piezas bien definidas, con un interior p\u00e1lido y tierno. Ese resultado depende de mantener seca la patata, medir la harina y cocer con un hervor moderado. La receta sirve seis porciones como acompa\u00f1amiento abundante o plato principal ligero.<\/p><p>La superficie de trabajo tambi\u00e9n influye. Una mesa fr\u00eda y apenas enharinada facilita el formado, mientras que una capa gruesa de harina se incorpora a la masa y altera la proporci\u00f3n. Los cilindros se preparan por turnos y el resto permanece cubierto para no formar costra. Si los njoki esperan m\u00e1s de veinte minutos antes de cocerse, se colocan en una bandeja enharinada y se refrigeran; no se amontonan. Esta organizaci\u00f3n mantiene las piezas separadas y permite que cada tanda llegue al agua con una humedad similar.<\/p><p>La salsa se mantiene caliente sin hervir mientras termina la cocci\u00f3n, para que no reduzca m\u00e1s de lo previsto ni concentre demasiado la sal.<\/p><\/div><\/div><\/section> <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-es-hr-dalmatian-potato-njoki\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">De la patata caliente al estriado firme<\/p><h3 id=\"recipe-timeline-es-hr-dalmatian-potato-njoki\">Ritmo de preparaci\u00f3n<\/h3><\/div><p class=\"gj-rail-total\">Activo: 45 min \u00b7 Cocci\u00f3n: 30 min<\/p><\/div><ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Las patatas se cuecen enteras y la salsa empieza a reducir.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT25M\">0:25<\/time><span>El pur\u00e9 se extiende para liberar vapor antes de mezclar.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT45M\">0:45<\/time><span>La masa se divide, corta y estr\u00eda sin amasado prolongado.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H5M\">1:05<\/time><span>Los njoki se cuecen por tandas y terminan en la salsa.<\/span><\/li><\/ol><p class=\"gj-rail-sum\"><strong>La receta, en breve.<\/strong> Las patatas se cuecen con piel, se prensan calientes y se extienden para que pierdan vapor. Se mezclan con huevo, sal y la cantidad m\u00ednima de harina necesaria, sin amasar m\u00e1s de lo imprescindible. La masa se divide en cilindros, se corta y se estr\u00eda para retener la salsa. Una pieza de prueba confirma la consistencia antes de cocer toda la tanda. Paralelamente, cebolla, tomate, vino, caldo y ciruelas reducen hasta formar una salsa oscura, ligeramente dulce y \u00e1cida. Los njoki se retiran un minuto despu\u00e9s de subir a la superficie y se mezclan con la salsa. La receta rinde seis porciones.<\/p><\/aside> <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-es-hr-dalmatian-potato-njoki\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-es-hr-dalmatian-potato-njoki\">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-potato-njoki\"><h4 id=\"recipe-ingredient-group-1-es-hr-dalmatian-potato-njoki\">Para los njoki<\/h4><ul><li><strong>1 kg de patatas harinosas, con piel<\/strong><\/li><li><strong>250 g de harina de trigo, m\u00e1s 30 g para la mesa<\/strong><em>Puede que no se necesite toda la cantidad principal.<\/em><\/li><li><strong>1 huevo grande<\/strong><\/li><li><strong>8 g de sal fina<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-2-es-hr-dalmatian-potato-njoki\"><h4 id=\"recipe-ingredient-group-2-es-hr-dalmatian-potato-njoki\">Para la salsa suave<\/h4><ul><li><strong>20 g de mantequilla<\/strong><\/li><li><strong>100 g de cebolla, picada<\/strong><\/li><li><strong>20 g de tomate concentrado<\/strong><\/li><li><strong>120 ml de vino tinto seco<\/strong><\/li><li><strong>300 ml de caldo de carne<\/strong><\/li><li><strong>40 g de ciruelas pasas, picadas<\/strong><\/li><li><strong>15 ml de vinagre de vino tinto<\/strong><\/li><li><strong>1 hoja de laurel<\/strong><\/li><li><strong>1 g de pimienta negra molida<\/strong><\/li><li><strong>3 g de sal fina<\/strong><\/li><\/ul><\/section><\/div><\/div><aside class=\"gj-ing-note\"><strong>Al\u00e9rgenos y seguridad.<\/strong> Contiene gluten, huevo y leche. La harina sin gluten requiere una mezcla espec\u00edfica para pasta o \u00f1oquis y puede necesitar un aglutinante. Los njoki cocidos deben refrigerarse r\u00e1pidamente si no se sirven de inmediato.<\/aside><\/section> <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-es-hr-dalmatian-potato-njoki\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-es-hr-dalmatian-potato-njoki\">Preparaci\u00f3n, paso a paso<\/h3><\/div><h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Salsa de acompa\u00f1amiento<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Ablande la cebolla<\/p><p class=\"gj-step-x\">Derrita 10 g de mantequilla en una cacerola y cocine la cebolla 7 minutos a fuego medio-bajo, hasta que quede blanda sin dorarse en exceso.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Reduzca vino y caldo<\/p><p class=\"gj-step-x\">A\u00f1ada el tomate concentrado y cocine 1 minuto. Incorpore el vino, el caldo, las ciruelas, el vinagre, el laurel, la pimienta y 3 g de sal; cueza 20 minutos hasta reducir aproximadamente un tercio.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Triture y d\u00e9 brillo<\/p><p class=\"gj-step-x\">Retire el laurel, triture la salsa hasta que quede lisa y vuelva a calentarla suavemente. Fuera del fuego, incorpore los 10 g restantes de mantequilla.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Masa y formado<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Cueza y seque las patatas<\/p><p class=\"gj-step-x\">Cueza las patatas enteras con piel durante 25\u201330 minutos, hasta que un cuchillo llegue al centro sin resistencia. P\u00e9lelas calientes, p\u00e1selas por un prensapatatas y extienda el pur\u00e9 8 minutos para que escape el vapor.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Mezcle sin amasar de m\u00e1s<\/p><p class=\"gj-step-x\">Forme un hueco en el pur\u00e9, a\u00f1ada el huevo y 8 g de sal, e incorpore primero 200 g de harina. Agregue el resto poco a poco hasta obtener una masa suave que apenas deje de pegarse.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Corte y estr\u00ede<\/p><p class=\"gj-step-x\">Divida la masa en cuatro cilindros de 2 cm de grosor, corte piezas de 2,5 cm y p\u00e1selas por una tabla de \u00f1oquis o el dorso de un tenedor. Mant\u00e9ngalas en una sola capa sobre una bandeja enharinada.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Cocci\u00f3n final<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Haga una prueba<\/p><p class=\"gj-step-x\">Cueza un njoki en agua salada a hervor suave. Si mantiene la forma y el centro queda tierno, contin\u00fae; si se deshace, incorpore 15\u201320 g de harina a la masa restante.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cueza por tandas<\/p><p class=\"gj-step-x\">A\u00f1ada los njoki en tandas sin llenar la olla. Cuando suban a la superficie, espere 1 minuto y ret\u00edrelos con una espumadera.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Mezcle con la salsa<\/p><p class=\"gj-step-x\">Pase los njoki directamente a la salsa caliente y mueva la cacerola durante 1 minuto. La salsa debe cubrir las estr\u00edas sin ocultar la forma de las piezas.<\/p><\/div><\/li><\/ol><\/section> <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-es-hr-dalmatian-potato-njoki\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-es-hr-dalmatian-potato-njoki\">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 sirven inmediatamente con pa\u0161ticada, otros guisos de carne o la salsa ligera incluida. Una ensalada verde \u00e1cida equilibra el plato. No conviene a\u00f1adir queso cuando acompa\u00f1an una salsa oscura de vino.<\/p><\/section><section class=\"gj-info-card\"><h4>Conservaci\u00f3n y recalentado<\/h4><p>Los njoki crudos se congelan en bandeja y luego se guardan en bolsa hasta 2 meses; se cuecen sin descongelar. Los cocidos se conservan 2 d\u00edas a 4 \u00b0C y se recalientan en salsa hasta 74 \u00b0C. La salsa sola dura 3 d\u00edas refrigerada.<\/p><\/section><section class=\"gj-info-card\"><h4>Cuatro variaciones viables<\/h4><ul><li>Sustituir 200 g de patata por calabaza asada bien escurrida.<\/li><li>A\u00f1adir una pizca de nuez moscada a la masa.<\/li><li>Servir con mantequilla y salvia en lugar de la salsa oscura.<\/li><li>Usar caldo vegetal en la salsa para una versi\u00f3n sin carne, manteniendo la mantequilla.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Tres observaciones de cocina<\/h4><ol><li>El pur\u00e9 se extiende caliente para liberar vapor antes de recibir la harina.<\/li><li>Una pieza de prueba permite corregir la masa sin endurecer toda la tanda.<\/li><li>El agua debe hervir suavemente; una ebullici\u00f3n violenta golpea y rompe los njoki.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Equipo necesario<\/h4><ul><li>Olla grande<\/li><li>Prensapatatas o pasapur\u00e9s<\/li><li>Rasqueta de masa<\/li><li>Tabla de \u00f1oquis o tenedor<\/li><li>Cacerola peque\u00f1a y batidora<\/li><\/ul><\/section><\/div><\/section> <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-es-hr-dalmatian-potato-njoki\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-es-hr-dalmatian-potato-njoki\">Valores nutricionales por porci\u00f3n<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calor\u00edas<\/dt><dd>\u2248 355 kcal<\/dd><\/div><div><dt>Carbohidratos<\/dt><dd>\u2248 67 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 9 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 6 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 520 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Porci\u00f3n:<\/strong> 1 porci\u00f3n (aprox. 280 g). <strong>Al\u00e9rgenos clave:<\/strong> gluten, huevo y leche. 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\">Una patata bien seca permite que el njoki conserve forma, estr\u00edas y un centro tierno sin exceso de harina.<\/p><p class=\"gj-close-copy\">El m\u00e9todo no busca una masa perfectamente lisa, sino una uni\u00f3n suficiente. Al trabajar con rapidez y comprobar una pieza antes de cocer el resto, los njoki quedan ligeros y capaces de sostener la salsa.<\/p><\/footer> <\/section> <script type=\"application\/ld+json\" id=\"recipe-schema-es-hr-dalmatian-potato-njoki\"> { \"@context\": \"https:\/\/schema.org\", \"@type\": \"Recipe\", \"name\": \"Njoki d\u00e1lmatas de patata de miga ligera con salsa suave de pa\u0161ticada\", \"description\": \"Njoki de patata suaves y estriados, hechos con poca harina y servidos con una salsa ligera de vino, caldo, tomate y ciruelas al estilo pa\u0161ticada.\", \"inLanguage\": \"es\", \"image\": [ \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Potato-Njoki-2.webp\", \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Potato-Njoki-1.webp\", \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Potato-Njoki-3.webp\" ], \"author\": { \"@type\": \"Organization\", \"@id\": \"https:\/\/travelshelper.com\/#organization\", \"name\": \"Travel S Helper\", \"url\": \"https:\/\/travelshelper.com\" }, \"recipeCuisine\": \"Cocina croata\", \"recipeCategory\": \"\u00d1oquis\", \"cookingMethod\": \"Hervido y reducci\u00f3n\", \"keywords\": \"receta de njoki d\u00e1lmatas de patata, \u00f1oquis croatas de patata, njoki caseros con poca harina, salsa ligera de pa\u0161ticada, \u00f1oquis estriados de Dalmacia\", \"prepTime\": \"PT45M\", \"cookTime\": \"PT30M\", \"totalTime\": \"PT1H15M\", \"recipeYield\": \"6 porciones\", \"nutrition\": { \"@type\": \"NutritionInformation\", \"calories\": \"355 kcal\", \"carbohydrateContent\": \"67 g\", \"proteinContent\": \"9 g\", \"fatContent\": \"6 g\", \"fiberContent\": \"5 g\", \"sodiumContent\": \"520 mg\", \"servingSize\": \"1 porci\u00f3n (aprox. 280 g)\" }, \"recipeIngredient\": [ \"1 kg de patatas harinosas, con piel\", \"250 g de harina de trigo, m\u00e1s 30 g para la mesa\", \"1 huevo grande\", \"8 g de sal fina\", \"20 g de mantequilla\", \"100 g de cebolla, picada\", \"20 g de tomate concentrado\", \"120 ml de vino tinto seco\", \"300 ml de caldo de carne\", \"40 g de ciruelas pasas, picadas\", \"15 ml de vinagre de vino tinto\", \"1 hoja de laurel\", \"1 g de pimienta negra molida\", \"3 g de sal fina\" ], \"recipeInstructions\": [ { \"@type\": \"HowToSection\", \"name\": \"Salsa de acompa\u00f1amiento\", \"itemListElement\": [ { \"@type\": \"HowToStep\", \"name\": \"Ablande la cebolla\", \"text\": \"Derrita 10 g de mantequilla en una cacerola y cocine la cebolla 7 minutos a fuego medio-bajo, hasta que quede blanda sin dorarse en exceso.\" }, { \"@type\": \"HowToStep\", \"name\": \"Reduzca vino y caldo\", \"text\": \"A\u00f1ada el tomate concentrado y cocine 1 minuto. Incorpore el vino, el caldo, las ciruelas, el vinagre, el laurel, la pimienta y 3 g de sal; cueza 20 minutos hasta reducir aproximadamente un tercio.\" }, { \"@type\": \"HowToStep\", \"name\": \"Triture y d\u00e9 brillo\", \"text\": \"Retire el laurel, triture la salsa hasta que quede lisa y vuelva a calentarla suavemente. Fuera del fuego, incorpore los 10 g restantes de mantequilla.\" } ] }, { \"@type\": \"HowToSection\", \"name\": \"Masa y formado\", \"itemListElement\": [ { \"@type\": \"HowToStep\", \"name\": \"Cueza y seque las patatas\", \"text\": \"Cueza las patatas enteras con piel durante 25\u201330 minutos, hasta que un cuchillo llegue al centro sin resistencia. P\u00e9lelas calientes, p\u00e1selas por un prensapatatas y extienda el pur\u00e9 8 minutos para que escape el vapor.\" }, { \"@type\": \"HowToStep\", \"name\": \"Mezcle sin amasar de m\u00e1s\", \"text\": \"Forme un hueco en el pur\u00e9, a\u00f1ada el huevo y 8 g de sal, e incorpore primero 200 g de harina. Agregue el resto poco a poco hasta obtener una masa suave que apenas deje de pegarse.\" }, { \"@type\": \"HowToStep\", \"name\": \"Corte y estr\u00ede\", \"text\": \"Divida la masa en cuatro cilindros de 2 cm de grosor, corte piezas de 2,5 cm y p\u00e1selas por una tabla de \u00f1oquis o el dorso de un tenedor. Mant\u00e9ngalas en una sola capa sobre una bandeja enharinada.\" } ] }, { \"@type\": \"HowToSection\", \"name\": \"Cocci\u00f3n final\", \"itemListElement\": [ { \"@type\": \"HowToStep\", \"name\": \"Haga una prueba\", \"text\": \"Cueza un njoki en agua salada a hervor suave. Si mantiene la forma y el centro queda tierno, contin\u00fae; si se deshace, incorpore 15\u201320 g de harina a la masa restante.\" }, { \"@type\": \"HowToStep\", \"name\": \"Cueza por tandas\", \"text\": \"A\u00f1ada los njoki en tandas sin llenar la olla. Cuando suban a la superficie, espere 1 minuto y ret\u00edrelos con una espumadera.\" }, { \"@type\": \"HowToStep\", \"name\": \"Mezcle con la salsa\", \"text\": \"Pase los njoki directamente a la salsa caliente y mueva la cacerola durante 1 minuto. La salsa debe cubrir las estr\u00edas sin ocultar la forma de las piezas.\" } ] } ] } <\/script> <script id=\"recipe-meta-sync-es-hr-dalmatian-potato-njoki\"> (function(){ var schemaId='recipe-schema-es-hr-dalmatian-potato-njoki'; var el=document.getElementById(schemaId); if(!el) return; var q=function(s){return document.querySelector(s);}; var value=function(node){return node ? 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