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    [title] =>  Cardo, borraja y achicoria con berberechos y velouté marinera 
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Un cardo
	
Una borraja
	
Una achicoria
	
500 gr de berberechos
	
2 cucharadas de aceite de oliva
	
1 cucharada de harina
	
1 diente de ajo
	
300 ml de caldo de pescado
	
Un chorrito de vino blanco
	
1/2 vasito de aceite de oliva
	
Un manojo de perejil


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Limpiar y trocear las verduras, aunque también se encuentran ya limpias y listas para cocinar en el mercado.
	
Poner en una cazuela con agua y sal y cocer durante 20 min.
	
Triturar el aceite con un manojo de hojas de perejil, colar para quitar las fibras y reservar.
	
Poner en un cazo las dos cucharadas de aceite de oliva y dorar el diente de ajo picado.
	
Añadir la harina y tostar ligeramente.
	
Agregar el caldo de pescado y el vino blanco y cocinar sin dejar de remover, unos 5 min, hasta que nos quede una salsa ligera.
	
Poner los berberechos en una cazuela con un poco de agua en el fondo, tapar y cocinar hasta que se abran.
	
Poner en el plato la verdura escurrida, añadir los berberechos, bañar con la velouté y terminar añadiendo unas gotas de aceite de perejil.

	 


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Una borraja
	
150 gr de harina de trigo
	
75 gr de maizena
	
300 ml de agua helada
	
1 huevo
	
Una pizca de sal
	
Aceite de oliva
	
150 ml de mahonesa
	
1 cucharada de salsa de soja

	 


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Cortar las hojas tiernas de la borraja con un trozo de tallo. Lavar y secarlas bien. No es necesario quitar los pelitos porque al hacerlas no se notan.
	
Preparar la masa de la tempura mezclando las harinas, el huevo y la pizca de sal con el agua helada y mezclar hasta formar una masa cremosa.
	
Calentar el aceite en una sartén honda.
	
Bañar las hojas de borraja en la masa y freír en el aceite bien caliente.
	
Mientras tanto mezclar la mahonesa con la salsa de soja.
	
Servir recién hechas acompañadas de la salsa.


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4 vieiras
	
1 trozo de calabaza
	
1 cebolla
	
1 trufa negra
	
Aceite de oliva virgen extra


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Trocear la cebolla y colocarla en una cazuela con un poco de aceite de oliva.
	
Pocharla hasta que esté dorada, sin quemarse.
	
Añadir la calabaza troceada y agua, y cocinar todo junto hasta que la calabaza esté tierna.
	
Triturar, salpimentar y reservar.
	
Cortar la trufa en bastoncitos y reservar.
	
Poner la carne de la vieira en una plancha con un poco de aceite y cocinar por ambos lados.


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4 huevos de caserío
	
2 patatas
	
50 ml de leche
	
50 gr de mantequilla
	
Aceite de oliva virgen extra
	
Unos hongos
	
1 trufa negra


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Pelar y trocear las patatas.
	
Cocerlas con la leche y un poco de agua hasta que estén tiernas. Machacarlas, añadir sal y pimienta y la mantequilla. Reservar.
	
Trocear los hongos en cuadraditos y saltearlos en una sartén con un poco de aceite.
	
Para hacer los huevos poché, poner un cuadrado de papel de film en un vaso, añadirle unas gotas de aceite, poner el huevo y cerrar formando un paquetito.
	
Llenar un cazo con agua y cuando empiece a hervir, bajar el fuego e introducir los paquetitos.
	
Dejar cocer unos 3 min.
	
Poner en un plato hondo un poco del cremoso de patata, dejando un hueco en medio para el huevo, añadir los hongos y terminar con unas láminas finas de trufa negra.


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2 claras de huevo
	
65 gr de azúcar
	
65 gr de harina de almendras
	
65 gr de azúcar glas
	
Pimienta rosa
	
Un bloc de foie gras
	
Confitura de higos


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Juntar en un bol las claras con el azúcar. Poner en una cazuela agua y antes de que empiece a hervir, retirar del fuego. Colocar encima el bol con las claras y remover con las varillas hasta que se disuelva el azúcar.
	
Retirar la cazuela, colocar el bol sobre un trapo y comenzar a batir con las varillas eléctricas a máxima potencia hasta que las claras estén bien montadas y formen picos firmes. Esto nos llevará unos 10 a 15 min.
	
Juntar el azúcar glas con la harina de almendras y tamizar para quitar los grumos. Añadir la mezcla a las claras y mezclar con movimientos envolventes.
	
Colocar la masa en una manga pastelera. Poner un papel sobre la bandeja del horno y hacer montoncitos de masa con la manga.  Golpear la bandeja sobre la encimera un par de veces para que la masa se asiente. Espolvorear con la pimienta rosa molida.
	
Antes de hornear, hay que dejar que se seque la superficie de los macarons. Para ello encender el modo ventilador del horno y bajar la temperatura al mínimo (30º), ponerlos en la parte baja del horno y dejarlos 5 min. ( También se pueden dejar 1 hora a temperatura ambiente).
	
Sacarlos del horno y ajustar la temperatura a 150º calor arriba y abajo. Cuando llegue a la temperatura, introducir los macarons en la parte baja del horno y hornearlos 10 min.
	
Sacar del horno y dejar


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4 puerros
	
Foie gras
	
Huevas de trucha
	
Aceite de oliva
	
Sal en escamas
	
Pimienta


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Lavar y cortar la parte blanca de los puerros en tres trozos.
	
Colocar en una fuente de horno, regar con un poco de aceite de oliva  y hornear 30 min a 180º.
	
Servir templados con lascas de foie y huevas de trucha por encima.
	
Terminar con un poco de aceite de oliva, sal en escamas y pimienta recién molida.


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