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Espárragos

Sal

Azúcar

Mantequilla

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Lava 10 espárragos de Navarra con agua fría. Con un pelapatatas quita la piel, de la yema para abajo. ¡La yema, ni tocar! Corta el trozo final que está duro y fibroso.
	
Pon 2 litros de agua a hervir en una cazuela alta, hasta que nos cubra hasta por debajo de la yema los espárragos.
	
Echamos la sal, el azúcar, 3 gr y una cucharada de mantequilla.
	
Cuando empiece a hervir ligeramente, introduce los espárragos unidos y atados con una cuerda o tela. Cuando el agua hierva de nuevo contamos unos 10-15 minutos, según el grosor del espárrago. Pincha con un tenedor para comprobar el punto. Es importante no pasarnos de cocción ya que los espárragos quedan aguados y con mal aspecto.
	
Apaga el fuego, retiramos la cazuela y volteamos el manojo para que el agua cubra las yemas también. Dejamos otros 5 o 10 minutos para que se terminen de hacer y escurrimos sobre papel absorbente. Los podemos consumir tibios o a temperatura ambiente.


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250 g Papada ibérica curada

300 g Maccheroni rigati

6 Yemas de huevo

70 g Parmesano rallado

6 cuch. Caldo de pollo

Pimienta molida

Trufa negra

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Poner agua abundante a cocer con un ratio de 16 g de sal por litro de agua. Una vez hervida introducir la pasta y cocer al dente.

Mientras la pasta esta cociendo, trocear la papada en cubos y saltear en una sartén a fuego medio.

En un bowl introducir las 6 yemas de huevo, el Parmesano y la pimienta al gusto, mezclar y reservar.

Cuando a la pasta le queden 2 minutos, colar e incorporar a la sartén con la papada, saltear. Añadiremos 6 cucharadas de caldo de pollo que terminaran de cocer la pasta.

Incorporaremos la pasta salteada al bowl con las yemas y removeremos constantemente para que no se cuajen.

Una vez bien mezclado y emulsionado serviremos en el plato.

Rallamos la cantidad oportuna de trufa encima y dejamos que suelte él aroma con el calor del plato.

Listo para comer.

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500 gr de antxoas

1 cebolla dulce

1 pimiento morrón

2 pimientos verdes

3 dientes de ajo

2 tomates grandes

1 cucharadita de pimentón

1/2 cucharadita de comino molido

1/2 cucharadita de pimienta negra molida 

Sal

Orégano

Aceite de oliva virgen extra

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Cubrir el fondo de la cazuela con aceite.

Trocear la cebolla y los pimientos y sofreirlos hasta que estén tiernos.

Añadir los ajos picados y el tomate cortado en dados, y cocinar todo junto hasta que el tomate esté hecho.

Agregar el pimentón, el comino, la pimienta, rectificar de sal y remover para que se mezclen los sabores.

Colocar las antxoas sobre la salsa formando una rueda, añadirles un poco de sal y espolvorear con orégano.

Tapar y cocinar 5 min, hasta que las antxoas estén hechas. Servir calientes.

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300 gr de antxoas limpias en filetes

1 cebolla morada

3 limas

Sal

Pimienta negra

Cayena en copos

3 naranjas sanguinas

1 cucharada de aceite de oliva virgen

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En un bol poner el zumo de las limas, el aceite, sal, pimienta negra recién molida, cayena y la cebolla cortada en tiras finas.

Mezclar todo y añadir los filetes de antxoa.

Reservar 10 min. en el frigorífico.

Pelar las naranjas quitándoles la parte blanca y cortar en rodajas finas.

Para servir, colocar en el fondo del plato unas rodajas de naranja y repartir por encima las antxoas con el jugo de la marinada.

Terminar añadiendo unas hojas de cilantro fresco.

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500 gr de anchoas
	
1 cebolla dulce
	
1 pimiento morrón
	
2 pimientos verdes
	
3 dientes de ajo
	
2 tomates grandes
	
1 cucharadita de pimentón
	
1/2 cucharadita de comino molido
	
1/2 cucharadita de pimienta negra molida
	
Sal
	
Orégano
	
Aceite de oliva virgen extra


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Limpiar las anchoas y quitarles la espina del centro. Congelar un mínimo de 48 horas.
	
Descongelar las anchoas a tª ambiente unas horas antes de cocinarlas.
	
Cubrir el fondo de la cazuela con aceite.
	
Trocear la cebolla y los pimientos y sofreirlos hasta que estén tiernos.
	
Añadir los ajos picados y el tomate cortado en dados, y cocinar todo junto hasta que el tomate esté hecho.
	
Agregar el pimentón, el comino, la pimienta, rectificar de sal y remover para que se mezclen los sabores.
	
Colocar las anchoas sobre la salsa formando una rueda, añadirles un poco de sal y espolvorear con  orégano.
	
Tapar y cocinar 5 min, hasta que las anchoas estén hechas.
	
Servir calientes.


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                                )

                            [height] => 5472
                            [width] => 3648
                            [alt] => 
                            [title] => 
                        )

                )

        )

    [field__compartir_redes] => Array
        (
            [und] => Array
                (
                    [0] => Array
                        (
                            [value] => 1
                        )

                )

        )

    [field_autor_receta_autor] => Array
        (
            [und] => Array
                (
                    [0] => Array
                        (
                            [tid] => 205
                        )

                )

        )

    [field_tipo_de_plato_receta_autor] => Array
        (
            [und] => Array
                (
                    [0] => Array
                        (
                            [tid] => 250
                        )

                )

        )

    [field_entradilla_receta_autor] => Array
        (
        )

    [field_bloque_generico] => Array
        (
        )

    [field_tiempo] => Array
        (
        )

    [field_dificultad] => Array
        (
            [und] => Array
                (
                    [0] => Array
                        (
                            [tid] => 28
                        )

                )

        )

    [field_personas] => Array
        (
        )

    [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
)