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- 300 gr de boletus edulis
- 300 gr de champiñones
- 12 castañas
- 1L de caldo de pollo
- 1 puerro
- 4 dientes de ajo
- 100 ml de nata líquida
- Una rama de romero fresco.
- Aceite de oliva virgen extra
- Sal y pimienta
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1. Limpiar bien los champiñones y los boletus, trocearlos y reservar. (Guardar algunos laminados para decorar el plato).
2. Hacer un corte longitudinal a la piel de las castañas, colocar en un recipiente apto y cocinarlas en el microondas 2 min a máxima potencia.
3. Pelarlas y reservarlas, dejando 4 aparte para la decoración final.
4. Picar el puerro y los ajos.
5. Poner un buen chorro de aceite en una cazuela, agregar el puerro y los ajos y rehogar unos 10 min.
6. Añadir la setas y las castañas y seguir cocinando otros 5 min.
7. Incorporar el caldo y la ramita de romero y dejar que hierva suavemente durante 15 min. Pasado ese tiempo, quitar la rama de romero y triturar hasta que quede una crema fina.
8. Añadir la nata y rectificar de sal y pimienta.
9. Saltear los boletus laminados que habíamos reservado en una sartén con un poco de aceite. Trocear las castañas que habíamos reservado.
10. Servir la crema con unas láminas de boletus, las castañas troceadas y unas hojitas de romero por encima.
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- 2 boletus pínicolas
- 12 níscalos
- 12 zizahoria
- 3 amanita caesarea
- 12 trompetas de los muertos
- 4 ramilletes de coliflor
- Un trozo de calabaza
- 8 vainas
- 100 gr jamón ibérico
- 4 yemas de huevos de caserío
- Aceite de oliva virgen extra
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- Trocear la verdura y cocerla por separado, dejándola al dente. Reservar. Limpiar bien las setas, laminar las grandes y dejar las pequeñas enteras.
- En una sartén con un poco de aceite de oliva, saltear las setas por separado e ir colocándolas en los platos dejando un hueco en el medio.
- Escurrir bien las verduras y colocarlas junto a las setas.
- Colocar la yema de huevo en el centro.
- Trocear el jamón y saltearlo en una sartén con un buen chorro de aceite de oliva.
- Repartir el jamón y el aceite sobre las verduras y las setas.
- Servir al momento.
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[title] => Pata de pulpo cocida en su jugo
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[value] => 1 Estuche de pulpo cocido en su jugo Bahía de la Concha
1 kilo de patatas
Aceite de oliva virgen extra
Sal
Pimentón dulce de la Vera.
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[value] => Preparamos el agua para la cocción de las patatas y le añadimos el jugo de la cocción del pulpo.
Cocemos las patatas con un poco de sal. Las pelamos y cortamos en rodajas.
Mezclar todo bien y dejar reposar 30 min en el frigorífico.
Cortamos el pulpo en rodajas de 1cm de grosor con tijeras de cocina.
Calentamos el pulpo en la sartén o en el microondas.
Añadimos las patatas ya cortadas en un plato de madera, y sobre ellas las rodajas de pulpo.
Rociamos con el aceite de oliva y espolvoreamos el pimentón.
Compartimos y disfrutamos.
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[value] => El Pulpo de Bahía de la Concha se presenta con la carne y separado, el jugo de su propia cocción.
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[title] => Tartaletas de peras y queso azul
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[value] => (para 6 unidades)
1 plancha de hojaldre rectangular
75 gr de queso azul
75 ml de nata para montar
Un huevo batido
Miel
Avellanas tostadas
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[value] => Encender el horno a 200º arriba y abajo.
Cortar el hojaldre en seis rectángulos iguales.
Marcar un borde al rededor de cada rectángulo con un cuchillo afilado y pinchar el centro con un tenedor.
Pintar el borde con el huevo batido.
En un bowl mezclar la nata con el queso azul, hasta formar una pasta grumosa.
Cortar las peras en láminas finas.
Poner una cucharada de la salsa de queso en medio de cada hojaldre, colocar encima un par de rodajas de pera y añadir un poco de miel sobre las peras.
Hornear unos 15 min. Sacar del horno, adornar con unas avellanas picadas y un poco más de miel.
Dejar reposar 5 minutos antes de servir.
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[value] => (para 12 unidades)
250 gr de rulo de cabra tierno
50 gr de pistachos pelados
50 gr de nueces peladas
50 gr de arándanos secos
2 cucharadas de miel
2 cucharadas de agua caliente
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[value] => Triturar por separado los pistachos, las nueces y los arándanos. Reservar.
Retirar la piel del queso y dividir en 12 porciones, dándoles forma de bola.
Mezclar la miel con agua caliente.
Pasar cuatro de las bolitas por la miel y rebozar en los pistachos molidos apretando para que queden bien pegados.
Repetir con el resto de los ingredientes.
Se pueden hacer con antelación y guardar en el frigorífico hasta el momento de servir.
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[value] => 4 huevos
50 gr de espinacas baby
Un manojo de perejil
50 ml de leche
100 gr de queso Idiazabal ahumado
Tomates secos
Sal y pimienta
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- Triturar las espinacas con el perejil y la leche. Batir los huevos y mezclarlos con la mezcla de las espinacas.
- Añadir sal y pimienta.
- Desmenuzar el queso y cortar los tomates secos. Reservar.
- Poner en una sartén antiadherente la mitad de la mezcla de los huevos.
- Dejar cuajar y cuando esté casi a punto, añadir el queso, los tomates y doblar por la mitad.
Repetir el proceso con el resto de los ingredientes.
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[field_img] => Array
(
[und] => Array
(
[0] => Array
(
[fid] => 13802
[uid] => 1
[filename] => queso1.jpg
[uri] => public://queso1.jpg
[filemime] => image/jpeg
[filesize] => 257459
[status] => 1
[timestamp] => 1630314438
[type] => image
[field_file_image_alt_text] => Array
(
)
[field_file_image_title_text] => Array
(
)
[metadata] => Array
(
[height] => 1292
[width] => 1050
)
[height] => 1292
[width] => 1050
[alt] =>
[title] =>
)
)
)
[field__compartir_redes] => Array
(
[und] => Array
(
[0] => Array
(
[value] => 1
)
)
)
[field_autor_receta_autor] => Array
(
[und] => Array
(
[0] => Array
(
[tid] => 245
)
)
)
[field_tipo_de_plato_receta_autor] => Array
(
[und] => Array
(
[0] => Array
(
[tid] => 35
)
)
)
[field_entradilla_receta_autor] => Array
(
)
[field_bloque_generico] => Array
(
)
[field_tiempo] => Array
(
)
[field_dificultad] => Array
(
)
[field_personas] => Array
(
[und] => Array
(
[0] => Array
(
[value] => 2
)
)
)
[field_kcal] => Array
(
)
[field_receta_pdf] => Array
(
)
[field_url_youtube] => Array
(
)
[field_maridaje] => Array
(
)
[field_destacado_menu] => Array
(
[und] => Array
(
[0] => Array
(
[value] => 0
)
)
)
[field_te_interesara_youtube] => Array
(
[und] => Array
(
[0] => Array
(
[value] => 0
)
)
)
[path] => Array
(
[pathauto] => 1
)
[name] => admin
[picture] => 0
[data] => a:7:{s:16:"ckeditor_default";s:1:"t";s:20:"ckeditor_show_toggle";s:1:"t";s:14:"ckeditor_width";s:4:"100%";s:13:"ckeditor_lang";s:2:"es";s:18:"ckeditor_auto_lang";s:1:"t";s:7:"overlay";i:1;s:17:"mimemail_textonly";i:0;}
[entity_view_prepared] => 1
)
.png)
