{"id":12653,"date":"2019-04-11T10:00:13","date_gmt":"2019-04-11T08:00:13","guid":{"rendered":"https:\/\/www.la-crete-autrement.com\/consejos-para-preparar-las-hojas-de-parra-griegas\/"},"modified":"2022-10-28T21:06:11","modified_gmt":"2022-10-28T19:06:11","slug":"consejos-para-preparar-las-hojas-de-parra-griegas","status":"publish","type":"post","link":"https:\/\/www.la-crete-autrement.com\/es\/consejos-para-preparar-las-hojas-de-parra-griegas\/","title":{"rendered":"Consejos para preparar las hojas de parra griegas"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_82_2 ez-toc-wrap-left counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Sommaire<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Alternar tabla de contenidos\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #0c0c0c;color:#0c0c0c\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #0c0c0c;color:#0c0c0c\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.la-crete-autrement.com\/es\/consejos-para-preparar-las-hojas-de-parra-griegas\/#Historia_de_la_hoja_de_parra\" >Historia de la hoja de parra<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.la-crete-autrement.com\/es\/consejos-para-preparar-las-hojas-de-parra-griegas\/#Preparacion_de_la_hoja_de_uva_griega\" >Preparaci\u00f3n de la hoja de uva griega<\/a><\/li><\/ul><\/nav><\/div>\n<span class=\"cb-itemprop\" itemprop=\"reviewBody\">\n<p>Tambi\u00e9n conocida como Ampelofylla yemista, la hoja de parra es un plato que se transmite de generaci\u00f3n en generaci\u00f3n en la cultura griega. Es un plato con un sabor \u00fanico y sabores m\u00e1gicos que se encuentra en todas las mesas del pa\u00eds. Su forma var\u00eda de una isla a otra, pero la m\u00e1s com\u00fan es la hoja de parra rellena. Aqu\u00ed te damos la receta para hacerla.<\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Historia_de_la_hoja_de_parra\"><\/span>Historia de la hoja de parra<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p>Seg\u00fan un mito, la hoja de parra hace referencia al dios griego Dionisio, al que los romanos siguen llamando Baco, el dios de la vid.<\/p>\n\n<p>Cuenta la leyenda que, en un viaje a la India, el dios Dionisio descubri\u00f3 una hoja y ciertas especias con las que los romanos beb\u00edan vino. Entonces decidi\u00f3 llev\u00e1rselos. Al cabo de unos a\u00f1os, los hombres y otros dioses descubrieron las numerosas virtudes de esta hoja. As\u00ed que lo adoptaron y lo honraron en sus fiestas. Estas fiestas duraban seis d\u00edas y estaban abiertas a todo el mundo.<\/p>\n\n<p>Cada persona tra\u00eda comida que se cocinaba con hojas de parra en grandes ollas. A partir de aqu\u00ed, la hoja de parra se convirti\u00f3 en un plato famoso en Grecia.<\/p>\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.la-crete-autrement.com\/wp-content\/uploads\/2019\/04\/vigne-grecques-1024x683.jpg\" alt=\"vigne-grecques\" class=\"wp-image-122\" srcset=\"https:\/\/www.la-crete-autrement.com\/wp-content\/uploads\/2019\/04\/vigne-grecques-1024x683.jpg 1024w, https:\/\/www.la-crete-autrement.com\/wp-content\/uploads\/2019\/04\/vigne-grecques-300x200.jpg 300w, https:\/\/www.la-crete-autrement.com\/wp-content\/uploads\/2019\/04\/vigne-grecques-768x512.jpg 768w, https:\/\/www.la-crete-autrement.com\/wp-content\/uploads\/2019\/04\/vigne-grecques-360x240.jpg 360w, https:\/\/www.la-crete-autrement.com\/wp-content\/uploads\/2019\/04\/vigne-grecques.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><div class=\"border rounded p-3 item mt-3\">\n<div class=\"text\">\n<h2><span class=\"ez-toc-section\" id=\"Preparacion_de_la_hoja_de_uva_griega\"><\/span>Preparaci\u00f3n de la hoja de uva griega<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>La preparaci\u00f3n de este plato puede durar aproximadamente 1 hora y 20 minutos. Como ingredientes necesitar\u00e1s :<\/p>\n<ul>\n<li>hojas de parra;<\/li>\n<li>1 kg de carne picada;<\/li>\n<li>300 g de arroz blanco ;<\/li>\n<li>hojas de menta;<\/li>\n<li>1 diente de ajo machacado ;<\/li>\n<li>1 cebolla ;<\/li>\n<li>1 tomate grande ;<\/li>\n<li>1 vaso de agua ;<\/li>\n<li>1 lim\u00f3n ;<\/li>\n<li>aceite de oliva;<\/li>\n<li>sal y pimienta.<\/li>\n<\/ul>\n<p>Para preparar un sabroso plato de hojas de parra, lo primero que hay que hacer es cortar el rabo de una hoja y hervirla en agua con sal durante 8 minutos. Una vez finalizado este periodo, esc\u00farrelo.<\/p>\n<p>A continuaci\u00f3n, sumerja la hoja en agua helada y esc\u00farrala de nuevo. Al final de este proceso, tome la hoja de parra y col\u00f3quela en papel absorbente.<\/p>\n<p>Poner una sart\u00e9n al fuego y verter una cucharada de aceite de oliva. Calentar durante 30 segundos y a\u00f1adir la cebolla y el tomate picados. A continuaci\u00f3n, se a\u00f1ade la carne, el ajo machacado y el arroz y se remueve.<\/p>\n<p>Ahora a\u00f1ade agua, sal y pimienta para sazonar al gusto. Cocer a fuego lento durante 20 minutos. Unos minutos antes del final de la cocci\u00f3n, cortar las hojas de menta en rodajas finas y verterlas en la mezcla junto con el zumo de lim\u00f3n.<\/p>\n<p>Por \u00faltimo, coloque la hoja de parra en una bandeja de manera que las venas queden hacia usted. Vierta una cucharadita de la mezcla obtenida anteriormente.<\/p>\n<p>Ahora tienes que subir la parte inferior de la hoja para cubrirla, luego doblar ambos lados de la hoja hacia el centro y enrollarla hasta la parte superior de la hoja.<\/p>\n<p>Por \u00faltimo, pon el resto de las hojas de parra secas en una cacerola y a\u00f1ade un poco de agua. A continuaci\u00f3n, a\u00f1ada su hoja de parra rellena y cocine durante 80 minutos. Ahora su plato est\u00e1 listo. Dejar enfriar y disfrutar.<\/p>\n<\/div>\n<\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Tambi\u00e9n conocida como Ampelofylla yemista, la hoja de parra es un plato que se transmite de generaci\u00f3n en generaci\u00f3n en la cultura griega. Es un plato con un sabor \u00fanico y sabores m\u00e1gicos que se encuentra en todas las mesas del pa\u00eds. Su forma var\u00eda de una isla a otra, pero la m\u00e1s com\u00fan es [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5241,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[90],"tags":[],"class_list":{"0":"post-12653","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-la-cultura-griega"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Hoja de parra: \u00a1Descubra el plato griego!<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.la-crete-autrement.com\/es\/consejos-para-preparar-las-hojas-de-parra-griegas\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hoja de parra: \u00a1Descubra el plato griego!\" \/>\n<meta property=\"og:description\" content=\"Tambi\u00e9n conocida como Ampelofylla yemista, la hoja de parra es un plato que se transmite de generaci\u00f3n en generaci\u00f3n en la cultura griega. Es un plato con un sabor \u00fanico y sabores m\u00e1gicos que se encuentra en todas las mesas del pa\u00eds. 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