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6 huevos talla L

Una cucharada de aceite de oliva

1/2 cebolla morada cortada en juliana fina

1 boniato mediano pelado y cortado en dados

1 ramita de romero fresco

Sal

Pimienta

PARA EL PATÉ

4 pimientos asados de tarro

Un chorrito de aceite de oliva

100 gr de nueces peladas

El zumo de 1/2 limón

Sal

Pimienta

 

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Cocer los dados de boniato en agua con sal durante 5 minutos. Por otro lado, rehogar la cebolla 2 minutos, añadir el romero fresco picado y reservar.

Precalentamos el grill y batimos los huevos con una pizca de sal.

Calentamos una cucharada de aceite en una sartén apta tanto para horno como para fuego.

Vertemos la mezcla de huevos y verduras en la sartén y cocinamos a fuego bajo durante unos 7-10 minutos.

Luego colocamos la sartén con la frittata bajo el grill hasta que se dore ligeramente (unos 3 minutos).

PARA EL PATÉ DE PIMIENTOS ASADOS CON NUECES

Colocamos todos los ingredientes en un procesador de alimentos y trituramos hasta obtener la consistencia deseada. Servimos acompañado de crudités (en este caso apio) y crackers.

 

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2 hojas de col morada en tiras

1 zanahoria en tiras

10 tirabeques

hojas de menta

PARA LA VINAGRETA

2 cucharadas de aceite 

1 de vinagre de vino blanco

1 de salsa de soja

1/2 de miel

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Escaldamos los tirabeques en agua con sal durante 1 minuto y los enfriamos en agua con hielo.

Mezclamos todos los ingredientes de la vinagreta hasta obtener una mezcla homogénea.

Vertemos la vinagreta sobre las verduras cortadas y servimos.

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750 gr de filete de aguja cortado en dados

3 cucharadas de aceite de oliva

3 cucharadas de harina

2 cebollas cortadas en juliana

2 dientes de ajo

2 zanahorias cortadas en dados

150 ml de vino tinto

500 ml de caldo de ternera

1 hoja de laurel

1 cucharada de mantequilla

250 gr de setas variadas troceadas (porcini, cardo, shitake etc…)

Sal

Pimienta

1 lámina de masa brisa

1 lámina de hojaldre

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Precalentamos el horno a 150ºC. Mientras tanto enharinamos los trozos de filete y los sellamos en la sartén en varias tandas. Reservamos. En una cazuela apta para horno, cocinamos la cebolla y el ajo e incorporamos los trozos de carne y la zanahoria. Añadimos el vino, el caldo y el laurel. Llevamos a ebullición. Tapamos y horneamos durante 1h 30 min.

Mientras tanto, derretimos la mantequilla en una sartén e incorporamos las setas. Cocinamos durante unos minutos. Incorporamos las setas a la cazuela con el guiso y horneamos durante 30 minutos más. Retiramos la cazuela del horno y dejamos enfriar completamente.

Preparamos un molde grande o dos pequeños cubriendo la base de masa brisa y rellenamos con el guiso. Cubrimos el relleno con la masa de hojaldre y lo llevamos al frigorífico durante al menos 30 minutos.

Precalentamos el horno a 190ºC. Pincelamos el hojaldre con huevo, hacemos un agujero en forma de X en el centro con la ayuda de un cuchillo y espolvoreamos con semillas de sésamo.

Horneamos durante 30 minutos o hasta que el hojaldre esté ligeramente tostado.

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    [title] => Gnocchi con hongos boletus, salvia y parmesano
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350 gr de hongos boletus edulis

2 cucharadas de aceite de oliva

2 dientes de ajo cortados en láminas

30 ml de vino blanco

Pimienta

Sal al gusto

500 gr de gnocchi frescos

1 cucharada de mantequilla

4-6 hojas de salvia fresca

Queso parmesano rallado al gusto

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Limpiamos los hongos con un paño húmedo y los troceamos.

Calentamos el aceite en una sartén y añadimos primero los ajos y después los hongos troceados.

Rehogamos, añadimos el vino blanco, la sal y la pimienta y cocinamos durante unos minutos. Reservamos.

En otra sartén, derretimos la mantequilla y añadimos la salvia.

Incorporamos los gnocchi directamente del paquete y rehogamos durante unos minutos hasta que estén ligeramente tostados.

Añadimos los hongos y servimos con queso parmesano rallado al gusto.

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1 coliflor de tamaño medio
	
1-2 remolachas cocidas
	
100 gr de queso crema
	
1 cucharadita de curry en polvo
	
Cebollino
	
1/2 cucharadita de comino en polvo
	
El zumo de medio limón
	
Perejil fresco
	
Sal
	
Pimienta
	
Semillas de sésamo


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Cocemos la coliflor en una cazuela con agua y sal hasta que esté tierna. Escurrimos, reservando parte del agua de la cocción. Añadimos el curry en polvo, el zumo de limón, 75 gramos de queso crema, el cebollino y salpimentamos al gusto. Trituramos añadiendo la cantidad de agua de cocción deseada.

Por otro lado, trituramos la remolacha con el resto de queso crema, el comino y el perejil fresco.

Servimos primero la crema de coliflor y decoramos con la crema de remolacha, cebollino picado y unas semillas de sésamo.

Esta crema está deliciosa tanto fría como caliente.

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                            [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] => 216
                        )

                    [1] => Array
                        (
                            [tid] => 35
                        )

                    [2] => Array
                        (
                            [tid] => 206
                        )

                )

        )

    [field_entradilla_receta_autor] => Array
        (
        )

    [field_bloque_generico] => Array
        (
        )

    [field_tiempo] => Array
        (
        )

    [field_dificultad] => Array
        (
        )

    [field_personas] => Array
        (
            [und] => Array
                (
                    [0] => Array
                        (
                            [value] => 4
                        )

                )

        )

    [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
)