[et_pb_section fb_built=»1″ fullwidth=»on» _builder_version=»3.17.1″ background_color=»rgba(12,113,195,0.08)» background_blend=»overlay» global_module=»29809″ saved_tabs=»all» box_shadow_vertical__hover_enabled=»on» box_shadow_vertical__hover=»12px»][et_pb_fullwidth_post_title meta=»off» featured_image=»off» text_color=»light» _builder_version=»3.17.1″ title_font=»Handlee|600|||||||» title_text_align=»center» title_text_color=»#1859b8″ title_font_size=»35px» custom_padding=»50px||0px»][/et_pb_fullwidth_post_title][/et_pb_section][et_pb_section fb_built=»1″ custom_padding_last_edited=»on|desktop» admin_label=»About Recipe» _builder_version=»3.17.1″ background_image=»https://www.benidoleig.es/wp-content/uploads/2018/10/recipe_illustration_02-1.png» background_size=»initial» box_shadow_style=»preset3″ custom_padding=»60px|0px|60px|0px|false|false» custom_padding_tablet=»||0px|»][et_pb_row custom_padding=»|||» padding_top_2=»50px» padding_right_2=»50px» padding_bottom_2=»50px» padding_left_2=»50px» admin_label=»Recipe Introduction Row» _builder_version=»3.17.1″ padding_1__hover_enabled=»on» padding_2__hover_enabled=»on» padding_top_2__hover=»80px» padding_right_2__hover=»80px» padding_bottom_2__hover=»80px» padding_left_2__hover=»80px»][et_pb_column type=»1_2″ _builder_version=»3.0.47″ parallax=»off» parallax_method=»on»][et_pb_text admin_label=»IngredientesReceta» _builder_version=»3.17.1″ text_font=»Handlee||||||||» text_text_color=»#1e1e1e» text_font_size=»30px» animation_style=»fold» animation_direction=»left» animation_intensity_fold=»5%» animation_starting_opacity=»100%»]Ingredientes
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• 1 kg. de harina.
• 1/2 l. de aceite.
• 1/2 Kg. cebollas.
• 1/2 Kg. tomates maduros.
• 125 gr. tronco de atún en salazón.
• 250 gr. guisantes.
• 1 huevo duro.
• 20 gr. sal.
• Bicarbonato.
• Aceite.

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Mezclar en un recipiente la harina, la sal y el bicarbonato. Escaldar con el aceite caliente. Si la masa quedara seca, añadir agua hirviendo. Para preparar el pisto hay que sofreír las cebollas, los tomates y añadir los guisantes y el atún desmenuzado. El tronco de atún se desala previamente durante tres horas cambiándole el agua. Cuando esté todo sofrito añadir un huevo duro cortado en trozos pequeños. Extender una capa de masa sobre la bandeja del horno previamente aceitada. Colocar sobre ella el pisto y cubrir con otra capa de masa. Hornear hasta que dore.

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