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    [title] => Crema de calabaza con pulpo crujiente
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1 kg de calabaza limpia
	
1 cebolla dulce grande
	
Aceite de oliva virgen extra
	
Sal o una pastilla de caldo
	
Pimienta
	
Nata líquida
	
2 patas de pulpo cocido
	
1 clara de huevo
	
1 taza de kikos
	
1 taza de pan rallado
	
Aceite para freir


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Poner en una cazuela un chorretón de aceite de oliva.
	
Picar la cebolla y a sofreírla en el aceite.
	
Quitar la piel de la calabaza y trocear.
	
Cuando la cebolla empiece a ponerse marrón, incorporar la calabaza troceada y remover.
	
Añadir agua sin llegar a cubrir la calabaza, la sal o la pastilla de caldo y cocinar a fuego medio
	
unos 25 min.
	
Una vez esté todo tierno, retirar del fuego y triturar. Reservar.
	
Picar los kikos con el procesador hasta que estén finos.
	
Mezclar con el pan rallado y reservar.
	
Batir una clara de huevo.
	
Cortar las patas de pulpo en rodajas, pasar por la clara batida y después por la mezcla de
	
empanar.
	
Freír en aceite caliente y formar las brochetas.
	
Servir la crema de calabaza con un poco de nata líquida, kikos molidos y pimienta negra,
	
acompañada de la brocheta de pulpo.


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Boniato
	
Queso Idiazabal tierno
	
Panceta ibérica adobada
	
Aceite de oliva virgen extra
	
Sal y pimienta
	
Tomillo


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Encender el horno a 200º.
	
Lavar bien el boniato y cortarlo en rodajas de 1 cm de espesor.
	
Colocar un papel de horno sobre la bandeja y colocar encima las rodajas de boniato.
	
Pintar con aceite de oliva, salpimentar y hornear 10 minutos.
	
Pasado ese tiempo, dar la vuelta a las rodajas y dejar 5 minutos más.
	
Sacar del horno y dejar templar.
	
Pasar la panceta por la sartén ligeramente hasta que esté transparente y colocar sobre las rodajas de boniato.
	
Añadir unas láminas de queso Idiazabal por encima y gratinar hasta que el queso se funda.
	
Servir caliente.


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Una lámina de hojaldre
	
2 tomates de caserío medianos
	
Anchoas en aceite de oliva
	
Piparras frescas
	
Aceite de oliva virgen
	
Sal y pimienta
	
Un huevo


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Encender el horno a 200º.
	
Cortar la lámina de hojaldre con un cuchillo afilado en unos 12 trozos aprox.
	
Batir el huevo y pintar la superficie del hojaldre.
	
Cortar el tomate en láminas finas y colocarlo sobre los hojaldres y salpimentar.
	
Hornear unos 20 minutos hasta que estén dorados.
	
Sacar del horno y dejar templar.
	
Saltear las piparras en una sartén con un poco de aceite de oliva. Reservar.
	
Pintar los hojaldres con el aceite de las anchoas, añadir una anchoa y una piparra.
	
Servir templados.


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8-12 txipirones
	
8 cebolletas tiernas
	
Piparras frescas
	
1 cebolla
	
2 dientes de ajo
	
1/2 vaso de tomate frito
	
4 sobres de tinta
	
1 vaso de caldo de pescado
	
Aceite de oliva virgen extra


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Preparar la salsa de tinta:


	
Poner en una cazuela un chorretón de aceite de oliva, añadir la cebolla troceada y el ajo y rehogar hasta que esté bien hecho.
	
Añadir la salsa de tomate, el caldo de pescado y las tintas.
	
Cocinar unos 10 minutos.
	
Triturar y reservar. Puede hacerse con antelación, incluso mejor de víspera.
	
Limpiar bien los txipirones dejando los cuerpos enteros.
	
Echar un poco de aceite en una plancha y saltear las cebolletas cortadas longitudinalmente y las piparras. Reservar.
	
Secar los txipirones con papel de cocina, colocar sobre un plato y embadurnarlos con aceite de oliva.
	
Cocinar sobre la plancha caliente por ambos lados hasta que estén hechos.
	
Poner un poco de salsa de tinta sobre un plato, colocar los txipirones y acompañar con las cebolletas y las piparras.


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