{"id":3865,"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\/cordero-dalmata-con-patatas\/"},"modified":"2026-07-26T14:53:07","modified_gmt":"2026-07-26T14:53:07","slug":"cordero-dalmata-con-patatas","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/cordero-dalmata-con-patatas\/","title":{"rendered":"Cordero d\u00e1lmata con patatas"},"content":{"rendered":" <style> \/* Compact editorial recipe layout v2.7 \u2014 scoped to this recipe section. *\/ #recipe-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary{--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-nutri-row>div,#recipe-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-ing-group,#recipe-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-info-card,#recipe-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-steps>li,#recipe-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-pull,#recipe-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-rail,#recipe-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-close{break-inside:avoid;box-shadow:none}#recipe-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-rail *{color:#111!important}#recipe-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .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-roast-lamb-with-potatoes-and-rosemary\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\"> <header class=\"gj-masthead\"> <p class=\"gj-eyebrow\">Cocina croata \u00b7 Plato principal de carne \u00b7 Receta<\/p> <h2 class=\"gj-title\" id=\"recipe-title-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\"><span class=\"gj-title-main\"><b>Cordero d\u00e1lmata asado<\/b> con patatas doradas<\/span> <span class=\"gj-title-accent gj-serif\">ajo, vino blanco y romero<\/span><\/h2> <p class=\"gj-sub\">Cordero con hueso asado sobre patatas, ajo y romero, humedecido con vino blanco hasta quedar tierno, jugoso y bien dorado en los bordes.<\/p> <ul class=\"gj-meta\" aria-label=\"Informaci\u00f3n b\u00e1sica de la receta\"><li>Categor\u00eda: <strong>Plato principal de carne<\/strong><\/li><li>Cocina: <strong>Croata<\/strong><\/li><li>M\u00e9todo: <strong>Asado al horno<\/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>25 min<\/dd><\/div><div class=\"gj-fact\"><dt>Asado<\/dt><dd>1 h 50 min<\/dd><\/div><div class=\"gj-fact\"><dt>Reposo<\/dt><dd>15 min<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>2 h 30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Por porci\u00f3n<\/dt><dd>\u2248 750 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-Roast-Lamb-with-Potatoes-and-Rosemary-3.webp\" alt=\"Fuente met\u00e1lica con cordero asado y patatas doradas, acompa\u00f1ada de un plato vac\u00edo y un pa\u00f1o claro\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Piezas de cordero asadas sobre patatas, con bordes dorados y jugos concentrados en la fuente.<\/figcaption><\/figure> <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">T\u00e9cnica del cordero d\u00e1lmata asado con patatas<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">El cordero asado con patatas es un plato de reuni\u00f3n, pensado para llegar a la mesa en la misma fuente donde se ha cocinado. La versi\u00f3n d\u00e1lmata combina piezas con hueso, patatas grandes, ajo, romero y un poco de vino blanco. No pretende imitar una cocci\u00f3n bajo peka, que requiere una campana met\u00e1lica y brasas, sino trasladar al horno dom\u00e9stico la misma l\u00f3gica de calor h\u00famedo al principio y dorado intenso al final.<\/p><blockquote class=\"gj-pull\">El horno trabaja en dos tiempos: primero ablanda con humedad contenida y despu\u00e9s concentra los jugos mientras dora las superficies.<\/blockquote><p>Las piezas con hueso aportan sabor y protegen la carne durante una cocci\u00f3n relativamente larga. Paletilla, pierna cortada y parte de costillar pueden combinarse siempre que tengan un grosor parecido. La sal se aplica con antelaci\u00f3n breve, mientras se prepara la fuente. No se necesita una marinada nocturna: el objetivo es que el sabor del cordero permanezca claro y que el romero act\u00fae como aroma, no como una cubierta vegetal densa.<\/p><p>Las patatas se cortan en gajos grandes para resistir casi dos horas de horno. Se colocan debajo y alrededor de la carne, donde reciben grasa y jugos. Un primer tramo cubierto limita la evaporaci\u00f3n y ayuda a que el tejido conectivo se ablande. El vino y una peque\u00f1a cantidad de agua generan vapor, pero el l\u00edquido no debe cubrir las patatas; si la fuente parece una olla, las superficies no podr\u00e1n dorarse despu\u00e9s.<\/p><p>En la segunda fase se retira la cubierta y se aumenta ligeramente la exposici\u00f3n al calor. Las piezas se giran una vez y las patatas se mueven con cuidado para que nuevas caras contacten con la fuente. El cordero est\u00e1 listo cuando la parte m\u00e1s gruesa alcanza al menos 63 \u00b0C y descansa tres minutos, aunque las piezas de paletilla quedan m\u00e1s tiernas cerca de 75\u201380 \u00b0C. En una fuente mixta, la textura manda: la carne debe ceder al pincharla y separarse con facilidad del hueso sin quedar seca.<\/p><\/div><div class=\"gj-copy-col\"><p>El reposo de quince minutos no es opcional. Permite que el calor termine de distribuirse y que los jugos dejen de correr al primer corte. Las patatas permanecen en la fuente, donde absorben parte del l\u00edquido y conservan sus caras tostadas. Si hay demasiada grasa, se retira con una cuchara antes de llevar a la mesa, sin eliminar los jugos oscuros del fondo.<\/p><p>La imagen muestra un asado abundante, con varias piezas y patatas bien doradas en una fuente met\u00e1lica oscura. Esta receta reproduce esa presentaci\u00f3n: no a\u00f1ade lim\u00f3n ni guarniciones verdes. El romero aparece en cantidad moderada y el acabado depende del color natural de la carne y las patatas. Seis porciones resultan generosas y pueden completarse con una ensalada amarga o verduras hervidas.<\/p><p>La combinaci\u00f3n de cortes puede adaptarse al mercado. La pierna ofrece lonchas m\u00e1s compactas y necesita vigilancia para no secarse; la paletilla contiene m\u00e1s tejido conectivo y tolera una cocci\u00f3n prolongada. Cuando ambas comparten fuente, las piezas de pierna pueden retirarse antes y reposar cubiertas mientras la paletilla termina. El term\u00f3metro evita tratar todos los cortes como si fueran id\u00e9nticos. Adem\u00e1s, una fuente amplia deja suficiente espacio entre patatas y carne para que el aire caliente alcance las superficies durante la fase destapada.<\/p><\/div><\/div><\/section> <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">De la fuente cubierta al reposo de la carne<\/p><h3 id=\"recipe-timeline-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">Ritmo de preparaci\u00f3n<\/h3><\/div><p class=\"gj-rail-total\">Activo: 25 min \u00b7 Asado: 1 h 50 min \u00b7 Reposo: 15 min<\/p><\/div><ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Carne y patatas se sazonan y se distribuyen en la fuente.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT20M\">0:20<\/time><span>El asado entra cubierto con vino y un poco de agua.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H15M\">1:15<\/time><span>Se retira la cubierta, se giran las piezas y comienza el dorado.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT2H10M\">2:10<\/time><span>La carne sale del horno y reposa mientras las patatas absorben jugos.<\/span><\/li><\/ol><p class=\"gj-rail-sum\"><strong>La receta, en breve.<\/strong> Las patatas se cortan en gajos grandes y se mezclan con aceite, ajo, romero, sal y pimienta. Las piezas de cordero se sazonan, se colocan encima y reciben vino blanco y una peque\u00f1a cantidad de agua. La fuente se hornea cubierta para ablandar la carne y controlar la evaporaci\u00f3n; despu\u00e9s se destapa, se giran las piezas y se contin\u00faa hasta que la superficie queda oscura y las patatas presentan caras doradas. La temperatura segura m\u00ednima es 63 \u00b0C con reposo, aunque las piezas ricas en tejido conectivo resultan m\u00e1s tiernas a una temperatura superior. Quince minutos de reposo estabilizan los jugos. La receta rinde seis porciones.<\/p><\/aside> <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">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-roast-lamb-with-potatoes-and-rosemary\"><h4 id=\"recipe-ingredient-group-1-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">Para el asado<\/h4><ul><li><strong>1,8 kg de cordero con hueso, en 6 piezas similares<\/strong><\/li><li><strong>1,5 kg de patatas, en gajos grandes<\/strong><\/li><li><strong>60 ml de aceite de oliva<\/strong><\/li><li><strong>6 dientes de ajo, machacados<\/strong><\/li><li><strong>15 g de romero fresco<\/strong><\/li><li><strong>150 ml de vino blanco seco<\/strong><\/li><li><strong>120 ml de agua<\/strong><\/li><li><strong>20 g de sal fina<\/strong><\/li><li><strong>3 g de pimienta negra molida<\/strong><\/li><\/ul><\/section><\/div><\/div><aside class=\"gj-ing-note\"><strong>Al\u00e9rgenos y seguridad.<\/strong> No contiene los al\u00e9rgenos principales de declaraci\u00f3n obligatoria, salvo posibles sulfitos del vino. Debe usarse un term\u00f3metro y evitar que los jugos crudos contacten con alimentos listos para comer. La temperatura m\u00ednima es 63 \u00b0C con 3 minutos de reposo.<\/aside><\/section> <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">Preparaci\u00f3n, paso a paso<\/h3><\/div><h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Preparaci\u00f3n de la fuente<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Caliente el horno y sazone<\/p><p class=\"gj-step-x\">Caliente el horno a 180 \u00b0C. Seque el cordero, fr\u00f3telo con 12 g de sal y la pimienta, y d\u00e9jelo reposar 15 minutos mientras se preparan las patatas.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Distribuya las patatas<\/p><p class=\"gj-step-x\">Mezcle las patatas con el aceite, los 8 g restantes de sal, el ajo y dos tercios del romero. Exti\u00e9ndalas en una fuente met\u00e1lica grande y coloque el cordero encima.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">A\u00f1ada el l\u00edquido<\/p><p class=\"gj-step-x\">Vierta el vino y el agua por un lateral para no arrastrar el sazonado. Cubra la fuente con tapa o papel de aluminio bien ajustado.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Asado y dorado<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Ase cubierto<\/p><p class=\"gj-step-x\">Hornee 55 minutos. El l\u00edquido debe hervir suavemente en el fondo y las patatas empezar a ablandarse sin romperse.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Gire y destape<\/p><p class=\"gj-step-x\">Retire la cubierta, gire las piezas de cordero y mueva las patatas para exponer caras p\u00e1lidas. A\u00f1ada el romero restante y contin\u00fae el asado 45\u201355 minutos.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Compruebe el punto<\/p><p class=\"gj-step-x\">Retire las piezas cuando la superficie est\u00e9 bien dorada y la parte m\u00e1s gruesa alcance al menos 63 \u00b0C; para paletilla muy tierna, contin\u00fae hasta 75\u201380 \u00b0C. Las patatas deben poder atravesarse y conservar bordes tostados.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Reposo y servicio<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Deje reposar la carne<\/p><p class=\"gj-step-x\">Pase el cordero a una tabla y d\u00e9jelo reposar 15 minutos. Mantenga las patatas en la fuente apagada y retire solo el exceso visible de grasa.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Devuelva a la fuente<\/p><p class=\"gj-step-x\">Coloque de nuevo el cordero sobre las patatas, vierta por encima los jugos acumulados en la tabla y sirva en la misma fuente caliente.<\/p><\/div><\/li><\/ol><\/section> <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">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 en la fuente de asado con una ensalada de hojas amargas, col cocida o verduras a la parrilla. El vino blanco seco utilizado en la cocci\u00f3n puede acompa\u00f1ar el plato si se sirve aparte.<\/p><\/section><section class=\"gj-info-card\"><h4>Conservaci\u00f3n y recalentado<\/h4><p>La carne y las patatas se conservan 3 d\u00edas a 4 \u00b0C. Se recalientan cubiertas a 170 \u00b0C con 60 ml de agua hasta alcanzar 74 \u00b0C; se destapan los \u00faltimos 8 minutos. Puede congelarse la carne hasta 2 meses, pero las patatas pierden textura.<\/p><\/section><section class=\"gj-info-card\"><h4>Cuatro variaciones viables<\/h4><ul><li>Usar solo paletillas peque\u00f1as y aumentar el tiempo cubierto 15 minutos.<\/li><li>Sustituir el vino por caldo sin alcohol y 10 ml de vinagre de vino.<\/li><li>A\u00f1adir 300 g de cebollas peque\u00f1as enteras junto con las patatas.<\/li><li>Cambiar la mitad del romero por tomillo fresco.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Tres observaciones de cocina<\/h4><ol><li>Los gajos grandes resisten el tiempo de horno y conservan una cara cremosa.<\/li><li>El l\u00edquido se vierte por un lateral para no lavar el sazonado de la carne.<\/li><li>El reposo se hace fuera de la fuente para evitar que el cordero siga coci\u00e9ndose en vapor.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Equipo necesario<\/h4><ul><li>Fuente met\u00e1lica grande con tapa o papel de aluminio<\/li><li>Term\u00f3metro de lectura instant\u00e1nea<\/li><li>Pinzas fuertes<\/li><li>Tabla con canal para jugos<\/li><li>Cuchillo de chef<\/li><\/ul><\/section><\/div><\/section> <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">Valores nutricionales por porci\u00f3n<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calor\u00edas<\/dt><dd>\u2248 750 kcal<\/dd><\/div><div><dt>Carbohidratos<\/dt><dd>\u2248 34 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 51 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 45 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 4 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 690 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Porci\u00f3n:<\/strong> 1 porci\u00f3n de cordero con patatas (aprox. 470 g). <strong>Al\u00e9rgenos clave:<\/strong> posibles sulfitos. 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\">Carne tierna, patatas impregnadas de jugos y superficies tostadas obtenidas con una cocci\u00f3n en dos fases.<\/p><p class=\"gj-close-copy\">Cubrir al principio protege la carne y ablanda las patatas; destapar al final transforma ese vapor en concentraci\u00f3n y color. El reposo completa un asado que llega a la mesa con sus propios jugos.<\/p><\/footer> <\/section> <script type=\"application\/ld+json\" id=\"recipe-schema-es-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\"> { \"@context\": \"https:\/\/schema.org\", \"@type\": \"Recipe\", \"name\": \"Cordero d\u00e1lmata asado con patatas doradas ajo, vino blanco y romero\", \"description\": \"Cordero con hueso asado sobre patatas, ajo y romero, humedecido con vino blanco hasta quedar tierno, jugoso y bien dorado en los bordes.\", \"inLanguage\": \"es\", \"image\": [ \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Roast-Lamb-with-Potatoes-and-Rosemary-2.webp\", \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Roast-Lamb-with-Potatoes-and-Rosemary-1.webp\", \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Roast-Lamb-with-Potatoes-and-Rosemary-3.webp\" ], \"author\": { \"@type\": \"Organization\", \"@id\": \"https:\/\/travelshelper.com\/#organization\", \"name\": \"Travel S Helper\", \"url\": \"https:\/\/travelshelper.com\" }, \"recipeCuisine\": \"Cocina croata\", \"recipeCategory\": \"Plato principal de carne\", \"cookingMethod\": \"Asado al horno\", \"keywords\": \"cordero d\u00e1lmata asado con patatas, cordero al horno con romero, cordero croata con patatas, asado de cordero con vino blanco, patatas asadas en jugos de cordero\", \"prepTime\": \"PT25M\", \"cookTime\": \"PT1H50M\", \"totalTime\": \"PT2H30M\", \"recipeYield\": \"6 porciones\", \"nutrition\": { \"@type\": \"NutritionInformation\", \"calories\": \"750 kcal\", \"carbohydrateContent\": \"34 g\", \"proteinContent\": \"51 g\", \"fatContent\": \"45 g\", \"fiberContent\": \"4 g\", \"sodiumContent\": \"690 mg\", \"servingSize\": \"1 porci\u00f3n de cordero con patatas (aprox. 470 g)\" }, \"recipeIngredient\": [ \"1,8 kg de cordero con hueso, en 6 piezas similares\", \"1,5 kg de patatas, en gajos grandes\", \"60 ml de aceite de oliva\", \"6 dientes de ajo, machacados\", \"15 g de romero fresco\", \"150 ml de vino blanco seco\", \"120 ml de agua\", \"20 g de sal fina\", \"3 g de pimienta negra molida\" ], \"recipeInstructions\": [ { \"@type\": \"HowToSection\", \"name\": \"Preparaci\u00f3n de la fuente\", \"itemListElement\": [ { \"@type\": \"HowToStep\", \"name\": \"Caliente el horno y sazone\", \"text\": \"Caliente el horno a 180 \u00b0C. 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