Huevos flor con setas en escabeche
La cocina de verano de Karlos Arguiñano Semana Del 13 al 17 de Julio Fascículo 1
13/07/2015 - Autor: Karlos Arguiñano Consejo
No os preocupéis si no tenéis t enéis setas de temporada. Una buena opción es utilizar setas de cultivo como shitakes, champiñones o gárgolas. Seguro que el plato os quedará igual de suculento. Ingredientes (4 personas): 4 huevos 800 gr de setas de temporada 2 cebolletas 4 dientes de ajo 200 ml de aceite de oliva virgen extra 150 ml de vinagre de Jerez sal granos de pimienta negra 1 hoja de laurel pimentón perejil
Paso 1: Rehogar los ajos y las cebolletas. Pela los ajos y déjalos enteros. Corta las cebolletas en cilindros. Pon todo a rehogar en una cazuela con abundante aceite. Agrega la hoja de laurel y deja que las hortalizas cojan un poco de color.
Pasó 2: Añadir las setas y el vinagre y cocinar. Agrega las setas y cocínalas durante 3 minutos. Sazona, agrega los granos de pimienta, vierte el vinagre y cocínalas durante 5 minutos más
Pasó 3: Envolver los huevos. Corta 4 trozos grandes de film de cocina y colócalos dentro de 4 recipientes (tipo taza). Añade un par de gotas de d e aceite dentro de cada uno y extiéndelas con un pincel. Casca dentro de cada uno, 1 huevo. Cierra y átalos con una cuerda de cocina.
Pasó 4: Cocerlos y servir. Pon abundante agua a calentar en una cazuela. Cuando empiece a hervir, añade los huevos y cuécelos durante 3-4 minutos. Sácalos y retírales el film. Sirve las setas en el fondo y coloca el huevo encima. Espolvorea los platos con un poco de pimentón y adorna con unas hojas de perejil.
Karlos Arguiñano en tu cocina
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Tortitas de pavo y champiñones
Ingredientes (4 personas): 125 g de pavo 200 g de champiñones 12 ajos frescos 1 cebolleta 2 dientes de ajo 50 ml de vino blanco 1 rebanada de pan frito 300 g de harina 200 ml de leche 3 huevos 10 g de levadura aceite de oliva de oliva virgen extra sal 1 guindilla cayena Perejil
14/07/2015 Autor: Karlos Arguiñano Consejo
A la hora de limpiar los champiñones es importante retirar la parte inferior del tallo y después limpiarlos bien de manera que no les quede nada de tierra.
Paso 1: Hacer la masa. Mezcla la harina con la levadura y tamízala sobre un bol grande. Agrega los huevos, 1 cucharada de aceite, una pizca de sal y la leche. Deja reposar durante 15 minutos. min utos.
Pasó 2: Rehogar los ajos, los champiñones c hampiñones y el pavo. Pica los ajos frescos y los sombreros de los l os champiñones finamente (reserva los tallos para la salsa). Sazona y ponlos a rehogar en una sartén con aceite. Pica el pavo en taquitos y añádelos. Saltea brevemente.
Pasó 3: Cuajar las tortitas. Añade el pavo y los champiñones a la masa, y mezcla bien. Calienta una
Pasó 4: Hacer la salsa y servir. Pica los dientes de ajo y la cebolleta y pocha en un cazo con aceite.
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Pez San Pedro con ensalada templada
Ingredientes (4 personas): 2 Peces San Pedro 400 g de judías verdes 2 zanahorias 1 tomate 2 dientes de ajo 30 g de piñones aceite de oliva virgen extra vinagre sal pimienta hojas de albahaca
15/07/2015 Autor: Karlos Arguiñano Consejo
El pez San Pedro es un pescado delicioso, de carne similar a la del rodaballo. Es perfecto para asarlo a la parrilla o al horno.
Paso 1: Hacer la vinagreta. Pela y pica el tomate en daditos. Pica unas hojas de albahaca y añádelas. Agrega aceite, vinagre y una pizca de sal y deja que macere.
Pasó 2: Cocinar las verduras. Retira las puntas de las judías y pícalas en juliana fina. Pela las zanahorias y con un pelador de verduras saca tiras finas. Pon un poco de aceite en el wok, agrega las verduras, sazona y saltéalas durante 6-8 minutos. Agrega los dientes de ajo picados y saltea todo durante un par de minutos más.
Pasó 3: Limpiar el pescado. Retira la cabeza y las tripas del pescado. Saca los lomos y salpimiéntalos.
Pasó 4: Cocinar el pescado y servir. Cocina el pescado a la plancha durante 3 minutos por cada
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Cupcake de vainilla
Ingredientes (Para 15 cupcakes): 125 g de harina 250 g de mantequilla 100 g de azúcar 2 huevos 9´5 g de levadura química (polvo de hornear) ralladura de limón cupcake crean vainilla rosas de azúcar
15/07/2015 Autor: Karlos Arguiñano Consejo
Si vas a utilizar molde de metal, es conveniente engrasarlos antes de verter dentro la masa.
Paso 1: Mezclar la mantequilla con el azúcar. Pon la mantequilla a punto de pomada en un bol, agrega el azúcar y mezcla con la l a batidora de varillas eléctrica hasta conseguir una masa uniforme. un iforme.
Pasó 2: Añadir el resto de los ingredientes y mezclar. Incorpora los huevos de uno en uno. Añade la ralladura de limón y la l a levadura. Finalmente agrega la harina y mezcla bien hasta conseguir una masa homogénea.
Pasó 3: Rellenar y hornear. Introduce la masa en una manga pastelera y repártela entre las cápsulas de cupcake. Colócalos sobre la placa del horno
Pasó 4: Decorar. Adorna los cupcake con el cream de vainilla. Coloca una rosa encima de cada cupcake y sirve.
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Macarrones con bacón, espinacas y salsa mornay
Ingredientes (4 personas): 400 g de macarrones 500 g de espinacas 3 dientes de ajo 6 lonchas de bacón 40 g de harina 600 ml de leche 2 yemas de huevo 50 ml de nata 60 g de queso emmenthal rallado 40 g de avellanas aceite de oliva virgen extra sal perejil
16/07/2015 Autor: Karlos Arguiñano Consejo
Una vez cocidos los macarrones es importante escurrir y refrescarlos para cortar la cocción. Si no cortas la cocción seguirán cocinándose y se hincharán.
Paso 1: Cocer los macarrones. Pon abundante agua a hervir en una cazuela grande. Cuando empiece a hervir, agrega la sal y los macarrones durante 9-10 minutos. Escurre y refréscalos.
Pasó 2: Saltear el bacón, las espinacas y los macarrones. Lamina 2 dientes de ajo y pica el bacón en dados. Dóralos en el wok con un chorrito de aceite. Agrega las espinacas, sazona y saltéalas. Incorpora la pasta y saltea todo de nuevo.
Pasó 3: Hacer la salsa mornay. Rehoga la harina en una cazuela con un chorrito de aceite. Vierte la
Pasó 4: Gratinar. Reparte la pasta en 4 recipientes aptos para el horno, nápalos con la salsa mornay.
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Gazpacho de pobre
Ingredientes (4 personas): 2 pepinos 2 manzanas 1 cebolleta 1 lechuga romana aceite de oliva virgen extra vinagre sal
17/07/2015 Autor: Karlos Arguiñano Consejo
Este es un plato sencillo y de subsistencia, aunque no por ello menos sabroso. Para completarlo se puede acompañar con unas rebanadas de pan tostado untadas con un diente de ajo.
Paso 1: Pelar y picar la cebolleta y los pepinos. Retira la capa externa de la cebolleta, pícala finamente y colócala en el bol. Pela los l os pepinos, córtalos en dados y añádelos.
Pasó 2: Pelar y picar las manzanas. Pela las manzanas y pícalas en dados. Agrégalas al bol.
Pasó 3: Aliñar. Aliña la mezcla con aceite, vinagre y sal. Mezcla bien.
Pasó 4: Añadir el agua y la lechuga y servir. Cubre con agua, incorpora la lechuga y mezcla bien. Sirve en plato sopero.
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Pulpo a la gallega
Ingredientes (4 personas): 1 pulpo 4 patatas aceite de oliva virgen extra sal Maldon pimentón (dulce y picante)
Paso 1: Asustar el pulpo. Calienta abundante agua en una cazuela grande. Cuando el agua rompa a hervir, hay que asustarlo. Para ello cógelo por la cabeza y mete y sácalo 3 veces. De esta manera conseguirás que quede tieso y no se le caiga la piel durante la cocción.
Receta extra Autor: Karlos Arguiñano Consejo
Para espolvorear el pimentón sobre el pulpo, lo más conveniente es colocarlo en un colador y darle unos golpecitos con la mano. De esta manera quedará uniformemente repartido.
Pasó 2: Cocer el pulpo. Introduce el pulpo y cuécelo durante 40 minutos desde el momento en que empiece a hervir el agua de nuevo. Deja que repose durante 4 minutos en el agua de la cocción. Escurre bien.
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Arroz thai con brochetas de langostinos y melón
Paso 1: Enjuagar y cocer el arroz. Enjuaga el arroz 2-3 veces. Pon a calentar una cazuela con abundante agua y una pizca de sal. Agrega el arroz y cuécelo durante 11 minutos. Escurre y refréscalo. re fréscalo.
Ingredientes (4 personas): 300 gr. de arroz thai 24 langostinos 1/4 de melón 1 pimiento rojo 1 pimiento verde 1 cebolleta 1 trozo de jengibre agua aceite de oliva virgen extra sal perejil
Receta extra Autor: Karlos Arguiñano Consejo
Si te resulta difícil encontrar el rizoma de jengibre, puedes aromatizar las verduras con un poco de jengibre en polvo.
Pasó 2: Cocinar las verduras. Pela el pimiento rojo. Corta los pimientos y la cebolleta ceboll eta en juliana fina. Calienta el wok con un poco de aceite y añade las verduras. Sazónalas y ralla encima un poco de jengibre. Cocínalas a fuego fuerte fuerte durante 8 minutos aproximadamente.
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Crema fría de remolacha
La cocina de verano de Karlos Arguiñano Semana Del 20 al 24 de Julio J ulio Fascículo 2 20/07/2015 - Autor: Karlos Arguiñano Consejo
Para intensificar el sabor del plato, antes de añadir la guarnición puedes regar cada uno con un chorrito de aceite de oliva virgen extra. Tus comensales lo agradecerán.
Ingredientes (4 personas): 1 remolacha cocida 2 tomates maduros 2 huevos 1 patata 1 cebolleta 8 aceitunas verdes 8 aceitunas negras 4 lonchas de jamón serrano aceite de oliva virgen extra sal perejil
Paso 1: Hacer el crujiente de jamón. Extiende las lonchas de jamón sobre la la bandeja del horno. Hornéalas a 180º C durante 10 minutos. Retira y deja que se enfríen. Pícalas finamente con un cuchillo y reserva.
Pasó 2: Cocer la patata y los huevos. Pon los huevos y la patata a cocer en una cazuela con agua y sal. A los 10 minutos retira los huevos y la patata a los 25-30 minutos (dependiendo del tamaño).
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Tortilla vegetal con pan tostado
Paso 1: Tostar el pan y untarlo con el ajo. Con un cuchillo de sierra corta el pan en rodajas. Tuéstalas en el horno. Sácalas y en el momento de servir, úntalas con el diente de ajo.
Ingredientes (4 personas): 8 huevos 100 ml de leche 1 barra de pan 2 zanahorias 1 cebolleta 1 pimiento verde 300 g de calabacín 1 diente de ajo aceite de oliva virgen extra sal perejil
21/07/2015 Autor: Karlos Arguiñano Consejo
Para que la tortilla quede más jugosa se puede añadir un poco de leche a los huevos. Probad y veréis la diferencia.
Paso 2: Pochar las verduras. Pica el pimiento y la cebolleta en daditos. Pela las zanahorias y pícalas en medias lunas. Pica el calabacín (sin pelar) en medias lunas. Pon todo a pochar en una sartén con abundante aceite. Sazona. Escurre y reserva.
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Entrecotes con verduras en tempura
Paso 1: Cortar las hortalizas. Retira la primera capa de la cebolleta y córtala en 6. Limpia los pimientos y el calabacín, y córtalos en bastones.
Ingredientes (4 personas): 4 entrecot de ternera 4 dientes de ajo 1 cebolleta 2 pimientos verdes 2 pimientos amarillos 1 calabacín 150 g de harina 200 ml de agua fría aceite de oliva virgen extra sal 4 ramas de romero pimienta
22/07/2015 Autor: Karlos Arguiñano Consejo
La cantidad del agua para hacer la tempura variará en función de cómo te gusten las verduras. Si te gustan con mucho rebozado habrá que agregar poca agua, en cambio, si te gustan con un rebozado ligero, hay que añadir un poco más de agua.
Pasó 2: Mezclar la harina con el agua fría. Pon la harina en un bol, añade el agua fría, poco a poco, y remueve hasta que quede una masa homogénea.
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Crepes de chocolate y plátano
Ingredientes (4 personas): 4 plátanos 3 huevos 150 g de harina 1/4 l de leche 1 cucharada de azúcar 1 cucharada de aceite de oliva virgen extra 2 cucharaditas de aroma de vainilla 4 cucharadas de sirope de chocolate mantequilla sal hojas de menta
Paso 1: Triturar los ingredientes de los crepes. Coloca los huevos, la harina, la leche, el azúcar, una pizca de sal, el aceite y el aroma de vainilla en un vaso batidor. Tritúralos con una batidora hasta que queden perfectamente integrados.
22/07/2015 Autor: Karlos Arguiñano Consejo
Con las cantidades que hemos utilizado saldrán más de 4 crepes. Los que sobren puedes aprovecharlos para el desayuno de mañana aderezándolos con miel o mermelada.
Pasó 2: Cuajar los crepes. Calienta una sartén con una nuez de mantequilla. Vierte una porción de masa, extiéndela bien por toda la sartén y deja que cuaje. Dale la vuelta y deja que cuaje por el otro lado. Repite el proceso hasta terminar toda la l a masa. Sácalos a un plato y resérvalos.
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Bonito con tomate y patatas
Ingredientes (4 personas): 1 kg de bonito 3 patatas 1 cebolleta 1 pimiento verde 2 tomates maduros 1 diente de ajo aceite de oliva virgen extra sal azúcar perejil
Paso 1: Cortar y macerar el bonito. Retira la piel de las rodajas de bonito. Córtalas Córtal as en cuartos, sazona y ponlos en un bol. Tritura un diente de ajo con 150 ml. de aceite, riega el pescado y deja que macere durante 20-30 minutos aproximadamente.
23/07/2015 Autor: Karlos Arguiñano Consejo
Al tomate le van muy bien las hierbas aromáticas. Si os gustan no dudéis en añadirle unas hojas de tomillo, albahaca o romero.
Pasó 2: Cocinar el tomate. Pela los tomates y pícalos bien. Pon un chorrito de aceite en una sartén. Agrega los tomates, una pizca de sal y otra de azúcar y cocínalo durante 10-15 minutos. Resérvalo.
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Hornazo de Salamanca
Ingredientes (4 personas): 300 g de harina 40 ml de vino blanco 60 ml de agua 10 ml de aceite de oliva 30 de manteca de cerdo 25 g de levadura fresca 2 huevos (1 para pintar el hornazo) 1/2 cucharadita de pimentón 1 cucharadita de sal perejil (opcional)
Para el relleno:
24/07/2015 Autor: Karlos Arguiñano Consejo
Los filetes de lomo se pueden meter en crudo o se pueden dorar en una sartén antes de meterlos en el hornazo.
200 gr. de chorizo 300 gr. de filetes de lomo de cerdo 200 gr. de jamón 2 huevos
Paso 1: Hacer la masa. Coloca la harina en un bol grande, hazle un hueco por la parte central y agrega 1 huevo, la mantea de cerdo, el aceite, la sal y el pimentón. Calienta el vino con EL AGUA y agrega la levadura. Mezcla bien hasta que ésta se disuelva disuel va e
Pasó 2: Cocer los huevos y dorar el lomo. Pon los huevos del relleno a cocer en una cazuela con agua hirviendo. A los 10 minutos, min utos, saca, pela y córtalos en lonchas. El lomo de cerdo se puede cocinar antes de rellenar el hornazo si lo deseas,
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Anchoas al papillote
Ingredientes (4 personas): 32 anchoas 1 pan (chapata) 1 cebolleta 1 puerro 5 dientes de ajo 12 ajos frescos 1 vaso de txakoli aceite de oliva virgen extra sal 1 guindilla de cayena perejil
Paso 1: Cortar y tostar el pan. Con un cuchillo de sierra, corta el pan en rodajas. Colócalas sobre la placa de horno y tuéstalas en el horno a 190º C durante 10 minutos. Retíralas y en el momento de servir úntalas con un diente de ajo.
Receta extra Autor: Karlos Arguiñano Consejo
Tal vez te estés preguntando para qué juntamos los lomos de las anchoas. Pues muy sencillo: para que no se sequen y queden jugosas.
Pasó 2: Pochar las verduras. Pica finamente la cebolleta, el puerro y los ajos (los frescos y 4 secos). Ponlos a pochar en una tartera con un chorrito de aceite. Sazona.
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Conejo en salsa agridulce
Ingredientes (4 personas): 1 conejo 250 g de arroz basmati 5 dientes de ajo 1 cebolleta 1 tomate 3 naranjas 1 cucharada de azúcar moreno 1 cucharada de miel 1 cucharada de salsa de soja 3 cucharadas de vinagre aceite de oliva virgen extra sal pimienta perejil
Receta extra Autor: Karlos Arguiñano Consejo
El vinagre aporta acidez al plato. Si os sienta mal o no os gusta, podéis sustituirlo por zumo de limón.
Paso 1: Dorar el conejo. Trocea el conejo, Pasó 2: Pochar los ajos, la cebolla y el tomate. salpimiéntalo y dóralo en una cazuela con un chorrito Pica los ajos y la cebolleta finamente y ponlos p onlos a de aceite. Retira y resérvalo. pochar en la misma cazuela donde has dorado d orado el conejo. Pela el tomate, pícalo e incorpóralo. Rehoga todo durante 5 minutos.
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Sopa de fideos con palomitas al curry
La cocina de verano de Karlos Arguiñano Semana Del 27 al 31 de Julio J ulio Fascículo 3
27/07/2015 - Autor: Karlos Arguiñano Consejo
Para que los fideos no se quemen mientras se están tostando, es importante removerlos de vez en cuando.
Ingredientes (6 personas): 100 g de fideos 50 g de maíz para hacer palomitas 1 calabacín 2 zanahorias 200 g de judías
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San Jacobos de jamón y bechamel
Ingredientes (4 personas): 8 lonchas de jamón cocido 1 bolsa de lechugas variadas 1/2 l de leche 50 g de harina 2 huevos 50 g de queso havarti aceite de oliva virgen extra vinagre harina, huevo y pan rallado nuez moscada sal perejil
28/07/2015 Autor: Karlos Arguiñano Consejo
Cuando pases la bechamel a una fuente, elige una amplia. De esta manera al verter la bechamel quedará extendida en una capa fina.
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Sardinas de pisto
Ingredientes (4 personas): 24 sardinas 1 pimiento rojo 2 pimientos verdes 1 calabacín 1 cebolla 2 dientes de ajo 2 tomates aceite de oliva virgen extra sal perejil
29/07/2015 Autor: Karlos Arguiñano Consejo
Una vez cocinado el pisto, pruébalo. Si ves que está un poco ácido, puedes aderezarlo con una pizca de azúcar.
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Tarta de zanahoria y coco
Ingredientes (4 personas): 3 zanahorias 75 g de azúcar 50 g de mantequilla 50 g de coco rallado 3 huevos 100 g de harina 11 g de levadura química (polvo para hornear) lápiz pastelero hojas de menta mantequilla y harina para untar el molde
29/07/2015 Autor: Karlos Arguiñano Consejo
A la hora de comprar zanahorias elige las que estén firmes y con buen color para asegurarte un tiempo máximo de conservación. Evita las que estén arrugadas o blandas y aquellas que tengan rajaduras.
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Carpaccio de ternera con su guarnición
Ingredientes (4 personas): 2 paquetes de carpaccio de ternera 2 pimientos rojos 300 g de champiñones 2 dientes de ajo 1/2 melón 1 loncha gruesa de jamón (100 g) 125 g de rúcula aceite de oliva virgen extra 30 ml de aceite de hierbas provenzales 30 g de queso parmesano vinagre sal pimienta perejil
30/07/2015 Autor: Karlos Arguiñano Consejo
Si no tenéis una cuchara parisiena para sacar las bolitas de melón, podéis utilizar una cucharilla de café.
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Coca de Trempó
Ingredientes (4 personas): 1 pimiento rojo 2 pimientos verdes 2 tomates 2 cebollas aceite de oliva virgen extra 1 cucharadita de pimentón sal pimienta negra perejil
Para la masa: 350 g de harina de fuerza 60 g manteca de cerdo 60 ml de aceite de oliva virgen extra 120 ml de agua tibia 25 g levadura fresca sal
31/07/2015 Autor: Karlos Arguiñano Consejo
Si no tenéis tiempo de elaborar la masa, podéis echar mano de otras masas preparadas (de empanadas o pizzas) que podréis encontrar en cualquier supermercado.
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Tallarines con verduras y salsa pesto
Ingredientes (4 personas): 300 g de tallarines 1 calabacín 20 tomates cherry 4 tomates secos en aceite 1 diente de ajo pequeño 30 g de piñones 50 g de queso parmesano aceite de oliva virgen extra sal 30 g de hojas de albahaca perejil
Receta extra Autor: Karlos Arguiñano Consejo
Si se cuecen los tallarines con antelación, es recomendable regarlos con un chorrito de aceite para que no se apelmacen.
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Hamburguesas rellenas
Ingredientes (4 personas): 800 g de carne picada 2 tomates secos 2 guindillas en vinagre 1 kg. de tomate 1 cebolleta 4 dientes de ajo 150 g de mozzarella 6 aceitunas negras aceite de oliva virgen extra sal azúcar pimienta orégano seco perejil
Receta extra Autor: Karlos Arguiñano Consejo
Si os van los quesos más intensos, no dudéis en cambiar la mozzarella por cualquier otro que sea de vuestro agrado.
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Lentejas con acelgas
La cocina de verano de Karlos Arguiñano Semana Del 3 al 7 de Agosto Fascículo 4 03/08/2015 - Autor: Karlos Arguiñano Consejo
Si el sabor de las l as acelgas os parece muy fuerte, os recomiendo picarlas y cocerlas durante un par de minutos en una cazuela con agua hirviendo, desechar el agua y a continuación prepararlas como de costumbre.
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Alitas de pollo con maíz y su guarnición
Ingredientes (4 personas):
04/08/2015
16 alitas de pollo Autor: Karlos 8 lonchas finas de tocino ibérico Arguiñano 4 mazorcas de maíz (cocidas) 2 manzanas Consejo 80 g de guisantes Los papillotes quedan aceite de oliva virgen extra más bonitos si se sal pimienta hacen con papel de perejil horno, pero es más
fácil hacerlos con papel de aluminio.
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Ensalada de champiñones y remolacha
Ingredientes (4 personas): 250 g de hojas de lechugas variadas 500 g de champiñones 2 remolachas
05/08/2015 Autor: Karlos Arguiñano Consejo
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Galletas de cereales y piñones
Ingredientes (para 12 galletas):
05/08/2015 Autor: Karlos
200 g de copos de cereales variados Arguiñano (avena, espelta, cebada) 125 g de mantequilla Consejo
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Confit de pato con patatas y salsa de higos
Ingredientes (4 personas): 4 confits de pato con su grasa 6 higos secos 1 cebolla 2 patatas
06/08/2015 Autor: Karlos Arguiñano Consejo
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Ancas de rana a la bañezana
Ingredientes (4 personas): 800 g de ancas de rana (congeladas) 1 hogaza de pan 3 tomates maduros
07/08/2015 Autor: Karlos Arguiñano Consejo
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Chipirones a lo Pelayo
Ingredientes (4 personas): 800 g de calamares (pequeños) 8 patatas 3 cebolletas 100 ml de txakoli
Receta extra Autor: Karlos Arguiñano Consejo
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Huevos al salmorejo
Ingredientes (4 personas): 8 huevos 4 filetes de lomo de cerdo 200 gr de longaniza 8 espárragos 4 dientes de ajo sal aceite de oliva virgen extra perejil
04/09/2015 Autor: Karlos Arguiñano Consejo
Si no tenéis espárragos frescos no os preocupéis. Podéis hacer la misma receta utilizando espárragos en conserva.
Paso 1: Cocer los espárragos. Retira la parte inferior del tallo de los l os espárragos, pélalos y ponlos a cocer un una cazuela con abundante agua y una pica de sal. A los 10 minutos, retíralos.
Pasó 2: Rehogar los ajos con el perejil y los espárragos. Pon un poco de aceite en una tartera. Pela los ajos, pícalos finamente y agrégalos. Agrega 1 cucharada de perejil picado y los espárragos. Antes de que cojan color, agrega un poco del agua resultante de la cocción de los espárragos y caliéntala hasta que empiece a hervir.
Pasó 3: Escalfar los huevos. Casca los huevos y añádelos, intercalándolos entre los espárragos. Sazona y cocínalos hasta que cuajen.
Pasó 4: Freír el lomo y la longaniza. Corta la longaniza en trozos y fríelos en una sartén con un chorrito de aceite. Fríe también los filetes fil etes de lomo.
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Ensalada de manchones y judías verdes
Ingredientes (4 personas): 8 manchones de pato en confit 400 g de judías verdes 2 zanahorias 6 tomates deshidratados en aceite 8 huevos de codorniz 3 rebanadas de pan 20 g de pistachos 15 g de hojas de albahaca aceite de oliva virgen extra vinagre sal perejil
Receta extra Autor: Karlos Arguiñano Consejo
Si los pistachos están húmedos podéis recuperarlos tostándolos en una sartén sin nada de aceite. Veréis lo crujientes que quedan.
Paso 1: Cocer los huevos y freír el pan. Pon un poco de agua a calentar en un cazo, agrega los huevos y cuécelos durante 4 minutos. Pela, córtalos por la mitad y resérvalos. Corta el pan en daditos y fríelos en una sartén con aceite. Escúrrelos sobre un plato forrado con papel absorbente de cocina.
Pasó 2: Preparar la vinagreta. Para la vinagreta, coloca los tomates en el vaso de la l a batidora, agrega las hojas de albahaca, un chorrito de vinagre y un buen chorro de aceite de oliva. Tritura y reserva.
Pasó 3: Cocinar las judías y las zanahorias. Retira las puntas de las judías, córtalas por la mitad y después en juliana fina. Pela las l as zanahorias, córtalas por la mitad y después en juliana fina. Pon un poco de aceite en una plancha, añade las verduras
Pasó 4: Hornear los manchones y servir. Coloca los manchones sobre una placa de horno y hornéalos a 200ºC durante 12-15 minutos. Monta la ensalada, alíñala y sirve. Decora con unas hojas de perejil. pe rejil.
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Brochetas de frutas con helado
Ingredientes (4 personas): 1 piña 2 kiwis 16 fresas 4 bolas de helado de limón 1 cucharadita de anís en polvo aceite de oliva virgen extra hojas de menta
Receta extra Autor: Karlos Arguiñano Consejo
A la hora de ensartar las frutas es conveniente tener en cuenta la dureza de las frutas. Por eso hoy hemos puesto la piña por un lado y las fresas y el kiwi por otro.
Paso 1: Mezclar el anís, el aceite y la menta. Pasó 2: Preparar la fruta. Lava las fresas. Pela los Mezcla en un bol el anís en polvo y 3 cucharadas de kiwis y córtalos por la mitad. Pela la piña (retira la aceite. Pica las hojas de menta finamente y añádelas. parte dura central) y córtala en trozos de bocado. Bate la mezcla y resérvala.
Pasó 3: Untar las brochetas Ensarta las frutas en los palitos de brocheta y úntalas con la l a mezcla de anís, menta y aceite.
Pasó 4: Asar las brochetas y servir. Pon un poco de aceite en una plancha, coloca las brochetas de fruta y cocínalas durante 3 minutos por cada lado. Sirve las brochetas con el helado y adorna con unas hojas de menta.