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4 lomos de Bonito del Norte
	
Aceite de oliva virgen extra
	
Sal y pimienta
	
2 cucharadas de sésamo
	
2 cucharadas de sésamo negro
	
Para la salsa:
	
1 cucharada de salsa de soja
	
1 cucharada de zumo de lima
	
1 cucharada de aceite de oliva
	
Cebolleta fresca
	
Sésamo


Para la tempura:


	
Guindillas de Ibarra
	
1 huevo
	
100 gr de harina
	
30 gr de maicena
	
180 ml de agua fría con un hielo
	
Aceite de girasol


 

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Para las guindillas en tempura:

Poner en un cuenco el huevo y batirlo.


	
Añadir la harina, la maicena y el agua con el hielo.
	
Mezclar bien hasta formar una masa ligera.
	
Calentar el aceite en una olla profunda.
	
Bañar las guindillas una a una en la masa y freír.
	
Colocar sobre un papel de cocina.


Para los lomos de bonito:


	
Hacer la salsa mezclando todos los ingredientes en un bowl y reservar.
	
Sazonar los lomos de bonito con sal y pimienta.
	
Poner en un plato aceite de oliva y en otro los dos tipos de sésamo mezclados.
	
Pasar los lomos de bonito por el aceite y luego por el sésamo.
	
Poner una sartén de fondo grueso al fuego y cuando esté caliente poner los lomos de bonito y cocinarlos unos 30 segundos por cada lado incluyendo los bordes.
	
Servir los lomos de bonito cortados en tiras acompañados de la tempura de guindillas y la salsa.


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- 250 gr de tomates cherri

- 1 lata de sardinillas en aceite de oliva

- 100 gr de queso de vaca tierno (Iparralde, Baztán)

- 4 huevos de caserío

- 250 ml de leche

- 120 gr de harina

- 1 cucharadita de levadura química

- Sal y pimienta

- Tomillo fresco.

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Encender el horno a 180º
	
Lavar los tomates y reservar.
	
Escurrir bien el aceite de las sardinillas.
	
Mezclar bien en un bol los huevos, la leche, la harina y la levadura.
	
Rallar el queso y añadir a a mezcla.
	
Salpimentar.
	
Engrasar un molde de horno y llenar con la mezcla.
	
Colocar los tomates cherri y las sardinillas por encima.
	
Espolvorear con el tomillo fresco.
	
Hornear unos 30 min hasta que esté dorado.
	
Servir templado.


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Tomate de Getaria
	
Tomates cherry kumato
	
Tomates cherry lobello
	
250 gr de habas tiernas
	
500gr de anchoas
	
200 ml Vinagre blanco
	
Sal
	
4 cucharadas aceite de oliva virgen extra
	
1 cucharada de vinagre balsámico
	
Menta fresca




 

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Limpiar las anchoas y quitarles la espina dejando sólo los filetes bien limpios.
	
Congelar un par de días, para evitar los anisakis.
	
Una vez descongelados, colocar los filetes en un recipiente con tapa con la piel hacia abajo formando capas. Añadir un poco de sal sobre cada capa y cubrir bien con el vinagre.
	
Guardar en el frigorífico de 4 a 6 horas.
	
Lavar bien y dejar escurrir.
	
Colocar las anchoas en un recipiente y cubrir con aceite de oliva; así podremos conservarlas durante unos días en el frigorífico.
	
Cocer las habas unos 10 min en agua con sal.
	
Escurrir y dejar templar.
	
Cortar los tomates en rodajas.
	
Montar la ensalada poniendo una capa de tomate en el fondo, repartir las habas por encima y los boquerones.
	
Añadir sal en escamas y menta breca picada.
	
Mezclar el aceite con el vinagre y aliñar.


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2 verdeles
	
8 patatas medianas de Alava
	
2 tomates maduros
	
1 pimiento verde
	
1 cebolla
	
1 diente de ajo
	
1 cucharada de carne de pimiento choricero
	
Aceite de oliva virgen extra
	
Sal


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1. Cortar los verdeles en rodajas de unos 2 cm. Reservar.

2.  Picar la cebolla, el pimiento y el ajo, poner en una cazuela y añadir un buen chorretón de aceite de oliva. Rehogar las verduras hasta que estén doradas, pero sin quemarse.

3.  Añadir los tomates pelados y troceados, y cocinar unos minutos.

4. Incorporar la carne del pimento choricero.

5. Pelar y cascar las patatas. Añadirlas a la cazuela y cubrir con agua.

6. Rectificar de sal y cocinar a fuego medio unos 20-30 min hasta que las patatas estén tiernas.

7. Apagar el fuego, añadir los verdeles y dejar reposar tapado 5 minutos.

8. Servir caliente.

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3 verdeles limpios y fileteados
	
6 puerros finos
	
1 cebolla roja
	
1 zanahoria
	
250 ml de txakolí
	
250 ml de vinagre blanco
	
1 hoja de laurel
	
1 cucharadita de pimienta en grano
	
Tomillo fresco
	
Aceite de oliva virgen extra
	
Sal


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1. Poner un poco de aceite en una sartén y cocinar los filetes de verdel 3 minutos por cada lado. Colocar en una fuente y reservar.

2. Cortar la cebolla y la zanahoria en rodajas, ponerlas en una cazuela y añadir el txakoli, el vinagre, la pimienta en grano, la hoja de laurel y un poco de sal. Cocer tapado a fuego suave 20 minutos.

3. Añadir el escabeche calientesobre el pescado cubriéndolo y dejar templar.

4. Meter en el frigorífico un mínimo de dos horas.

5. Limpiar los puerros y cortar en trozos. Cocer en agua con sal, hasta que estén tiernos, pero no demasiado.

6. Escurrir y dejar enfriar.

7. Servir los puerros acompañados del verdel y las verduras. Regar con un chorretón de aceite de oliva, sal en escamas y tomillo fresco.

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                            [field_file_image_alt_text] => Array
                                (
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                            [field_file_image_title_text] => Array
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                            [height] => 1033
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                            [alt] => 
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    [field_te_interesara_youtube] => Array
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        )

    [path] => Array
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