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    [title] => Antxoas rellenas a la siciliana
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20 antxoas grandes
	
6 tomates secos en aceite
	
1 diente de ajo
	
1 puñado de piñones
	
6 ramas de perejil
	
4 cucharadas de pan rallado
	
1 huevo
	
Sal
	
Pimienta
	
Aceite de oliva virgen extra


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Limpiar y quitar la espina central de las antxoas.
	
Congelar 48 horas como mínimo.
	
Dejarlas en el frigorífico la noche anterior a cocinarlas para que se descongelen bien.
	
Encender el horno a 180º.
	
Poner el huevo en un bol y batirlo.
	
Picar los tomates secos y las hojas de perejil y añadirlas al bol.
	
Incorporar el diente de ajo prensado, el pan rallado, los piñones, un chorrito del aceite de los tomates, sal y pimienta.
	
Mezclar todo bien hasta formar una pasta.
	
Poner una cucharadita de la masa sobre la parte delantera del filete de antxoa, enrollar y fijar con un palillo.
	
Poner las antxoas en una fuente de horno, añadir un poco de sal y un chorrito de aceite de oliva virgen.
	
Hornear unos 10 a 12 min.
	
Servir.


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    [title] =>  Lomos de bacalao skrei a la plancha con puré de habitas frescas 
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4 lomos de bacalao skrei
	
1 cebolleta
	
300gr de habitas frescas
	
100 ml de caldo de verduras
	
1 rama de menta fresca
	
Aceite de oliva virgen extra
	
Sal en escamas


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Picar la parte blanca de la cebolleta y reservar la parte verde.
	
Poner en una sartén un buen chorro de aceite de oliva, añadir la cebolleta y las habas y saltear unos 8 a 10 min hasta que la verdura esté tierna.
	
Separa unas pocas de habas para adornar y el resto pasarlo al vaso de la batidora, añadir el caldo de verduras, unas hojas de menta fresca y triturar.
	
Rectificar de sal y reservar.
	
Cortar en juliana la parte verde de la cebolleta y saltear. Reservar.
	
Untar los lomos de bacalao con aceite y colocar sobre una plancha caliente por la parte de la piel.
	
Cocinar unos minutos y darle la vuelta.
	
Servir caliente con el puré de habas, unas habitas enteras y la juliana de cebolleta.
	
Terminar con sal en escamas.


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1 cola de bacalao skrei limpia de espinas
	
1 boniato
	
Sal
	
Aceite de oliva virgen extra
	
Para la costra de pistachos:
	
2 cucharadas de aceite de oliva virgen extra
	
1/2 cucharadita de sal
	
1/2 cucharadita de pimienta molida
	
1 cucharada de mostaza antigua
	
1 cucharada de miel
	
1/2 taza de pistachos pelados y picados
	
1/2 taza de pan rallado grueso (panko)
	
El zumo de medio limón

	 


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Encender el horno a 200º.
	
Pelar el boniato y cortarlo en rodajas finas.
	
Colocarlas sobre una fuente de horno cubriendo el fondo, añadir sal y un poco de aceite de oliva y hornear 10 minutos.
	
Mientras mezclar bien en un bol todos los ingredientes de la costra.
	
Sacar la fuente con los boniatos del horno, colocar encima la cola de bacalao con la piel hacia abajo y cubrir con la costra.
	
Hornear unos 15 minutos.
	
Servir caliente.


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Para las galletas:


	
300 gr de harina
	
70 gr de azúcar moreno
	
150 gr de mantequilla en dados a temperatura ambiente
	
1 huevo
	
Una pizca de sal


Para el glaseado:


	
250 gr de azúcar glas
	
1 clara de huevo
	
Unas gotas de limón
	
Colorantes alimentarios
	
Lacasitos


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Mezclar todos los ingredientes para las galletas en un bol y mezclar con las manos hasta que nos quede una masa lisa.
	
Envolver en papel de film y dejar reposar 30 min en el frigorífico.
	
Encender el horno a 180º
	
Espolvorear un poco de harina sobre la encimera y extender la masa.
	
Cortar los rectángulos con un cuchillo afilado colocar en la bandeja del horno sobre un papel.
	
Hornear 10 a 15 min hasta que empiecen a dorar por los bordes.
	
Dejar enfriar.
	
Poner en el bol la clara de huevo y batir ligeramente hasta que haga espuma, añadir el azúcar las y el zumo de limón.
	
Mezclar bien hasta obtener una textura cremosa.
	
Dividir en 3 boles, añadir los colorantes y mezclar bien.
	
Extender la glasa sobre las galletas con una cucharita.
	
Colocar encima los lacasitos con cuidado y dejar secar al aire.


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