tag:blogger.com,1999:blog-54600685570470701812024-03-14T14:24:36.803+01:00* ENTRE JARAS *Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.comBlogger465125tag:blogger.com,1999:blog-5460068557047070181.post-61270534288301594292024-02-15T00:07:00.002+01:002024-02-16T21:17:40.689+01:00Chocos con habas<p style="text-align: center;"><span style="color: initial;"><u><br /></u></span></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjakMNo8BW2qOL26ArgkgA_66u9TfrbVnPsc-r6wnmBJfytOwYEQzUBVoAsRFRBGOSEK8-rbEVJeiGLd1J2ncFmd6GvM9-XfcraXCNKNylArAkx1IFUBqPb_7_j9K8QwbPRGKmw-9TPZc0CK3gWrlEmpfMpPHmjLP6dRuv9IGWEKlSrSS0Sh3-vMqGcNSM/s4080/Descarga%2006022024%20404.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3060" data-original-width="4080" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjakMNo8BW2qOL26ArgkgA_66u9TfrbVnPsc-r6wnmBJfytOwYEQzUBVoAsRFRBGOSEK8-rbEVJeiGLd1J2ncFmd6GvM9-XfcraXCNKNylArAkx1IFUBqPb_7_j9K8QwbPRGKmw-9TPZc0CK3gWrlEmpfMpPHmjLP6dRuv9IGWEKlSrSS0Sh3-vMqGcNSM/w400-h300/Descarga%2006022024%20404.jpg" width="400" /></a></p><p style="text-align: center;"><span style="color: initial;"><u><br />Ingredientes</u>: </span></p><p style="text-align: center;"><span style="color: initial; font-family: "Times New Roman", "serif"; font-size: 12pt;">1 kg. de
chocos </span></p><p style="text-align: center;"><span style="color: initial; font-family: "Times New Roman", "serif"; font-size: 12pt;">500 gr. de
habas con vainas </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2 cebollas<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="color: initial; font-family: "Times New Roman", "serif"; font-size: 12pt;">Pimentón
dulce</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 hoja de
laurel<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 vaso de
vino blanco<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Agua<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Sal<o:p></o:p></span></p><p class="MsoNormal" style="color: initial; line-height: normal; margin-bottom: 0.0001pt; text-align: center; text-decoration-color: initial;"><span style="color: initial; font-family: "Times New Roman", "serif"; font-size: 12pt; text-decoration-color: initial;">2 ajos y una cucharada de cominos (opcional)<o:p style="color: initial; text-decoration-color: initial;"></o:p></span></p><p class="MsoNormal" style="color: initial; line-height: normal; margin-bottom: 0.0001pt; text-align: center; text-decoration-color: initial;"><span style="color: initial; font-family: "Times New Roman", "serif"; font-size: 12pt; text-decoration-color: initial;"><br /></span></p><p class="MsoNormal" style="color: initial; line-height: normal; margin-bottom: 0.0001pt; text-align: center; text-decoration-color: initial;"><span style="color: initial; font-family: "Times New Roman", "serif"; font-size: 12pt; text-decoration-color: initial;"><br /></span></p><p class="MsoNormal" style="color: initial; line-height: normal; margin-bottom: 0.0001pt; text-decoration-color: initial;"><span style="color: initial; font-family: "Times New Roman", "serif"; font-size: 12pt;">Sofreímos la
cebolla </span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-RjBHhfT_Rr-2GkH1u3OBqMPsAJlg3TX93NzWQzfkLePqOMD7pJN0k96I-0hi9rk_LpBUrlx10zE-HLCIfV7Bn2cGM36RsYjTLcML8pGhDxKdNSSjsjE-esL6rncWjSuXFg9tr61STOzXBhMW6NI4C1Ad9lIE5k0dTi3V6kznvBp5QTtk3t7dv_52Q24/s1600/Sofrito%20de%20cebolla%20y%20ajos.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-RjBHhfT_Rr-2GkH1u3OBqMPsAJlg3TX93NzWQzfkLePqOMD7pJN0k96I-0hi9rk_LpBUrlx10zE-HLCIfV7Bn2cGM36RsYjTLcML8pGhDxKdNSSjsjE-esL6rncWjSuXFg9tr61STOzXBhMW6NI4C1Ad9lIE5k0dTi3V6kznvBp5QTtk3t7dv_52Q24/s320/Sofrito%20de%20cebolla%20y%20ajos.JPG" width="320" /></a></div><br /> <span style="color: initial; font-family: "Times New Roman", "serif"; font-size: 12pt;">incorporamos el choco troceado</span><p></p><p class="MsoNormal" style="color: initial; line-height: normal; margin-bottom: 0.0001pt; text-decoration-color: initial;"><span style="color: initial; font-family: "Times New Roman", "serif"; font-size: 12pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9y96w8xjeS26O_2cTuBEfJzkcPkn6zse5Khcyw6kWnPUCLCHYrNkr2t8Kw6GvkBRqMuQErYqRx7gOErVWeTXwP1IXbc9bZHwPbrnMs0BX-gJulpy_eJy54tM462TOzHpq4jIcHZeJNa0CWCl8_63jyZVkqtc05xdi8ri022Q7hooG-Aar4coHlure3Q4/s3840/1%20Habas%20con%20chocos%20%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9y96w8xjeS26O_2cTuBEfJzkcPkn6zse5Khcyw6kWnPUCLCHYrNkr2t8Kw6GvkBRqMuQErYqRx7gOErVWeTXwP1IXbc9bZHwPbrnMs0BX-gJulpy_eJy54tM462TOzHpq4jIcHZeJNa0CWCl8_63jyZVkqtc05xdi8ri022Q7hooG-Aar4coHlure3Q4/s320/1%20Habas%20con%20chocos%20%20(1).jpg" width="320" /></a></div><p></p><p class="MsoNormal" style="color: initial; line-height: normal; margin-bottom: 0.0001pt; text-decoration-color: initial;"><span style="color: initial; font-family: "Times New Roman", "serif"; font-size: 12pt;">quitamos las hebras a las habas y las cortamos</span></p><p class="MsoNormal" style="color: initial; line-height: normal; margin-bottom: 0.0001pt; text-decoration-color: initial;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpS1sknW-nEXue3kaTc6gpGPCsdC9h0XR6UOOPxV18jLwq4kUBiTktXqWj1hPGSc1lv6rFfNh8rUGBSKbESiYjNFVgrxNXVx2dNa9zdXoaqYoaOR8WaxqbJ1ihkfaRbICzGwsOPaiYTJ-7dfpGcnMUPWzGSN3QUybSyz-ZlRGK_e3juzs5DWGtmUA_ghQ/s4608/2.1%20troceamos%20las%20habas%20una%20vez%20quitadas%20las%20hebras20200413_104727.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpS1sknW-nEXue3kaTc6gpGPCsdC9h0XR6UOOPxV18jLwq4kUBiTktXqWj1hPGSc1lv6rFfNh8rUGBSKbESiYjNFVgrxNXVx2dNa9zdXoaqYoaOR8WaxqbJ1ihkfaRbICzGwsOPaiYTJ-7dfpGcnMUPWzGSN3QUybSyz-ZlRGK_e3juzs5DWGtmUA_ghQ/s320/2.1%20troceamos%20las%20habas%20una%20vez%20quitadas%20las%20hebras20200413_104727.jpg" width="320" /></a></div><p class="MsoNormal" style="color: initial; line-height: normal; margin-bottom: 0.0001pt; text-decoration-color: initial;"><span style="color: initial; font-family: "Times New Roman", "serif"; font-size: 12pt;">agregamos las habas con vainas ya cortadas</span></p><p class="MsoNormal" style="color: initial; line-height: normal; margin-bottom: 0.0001pt; text-decoration-color: initial;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4qG6WMCCpTjUAR1JLGFwviuEgOQRtea0jt97bzoLNu-_cvUgBEqaqrQcI0SbSmNtmh7PtQXuMPlbxYIybyfW5_14dt4Vgu_uhJUxm3GyK6hd4j8GVF49Rn96-MGM8j67taVBXdZTGAU427mF_8ej1AHYtcp0YNfil2rfjhR7jPX2IE5AaHRxjmrv33o/s4608/3.Incorporamos%20las%20habas%20a%20la%20cazuela%2020200413_105434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4qG6WMCCpTjUAR1JLGFwviuEgOQRtea0jt97bzoLNu-_cvUgBEqaqrQcI0SbSmNtmh7PtQXuMPlbxYIybyfW5_14dt4Vgu_uhJUxm3GyK6hd4j8GVF49Rn96-MGM8j67taVBXdZTGAU427mF_8ej1AHYtcp0YNfil2rfjhR7jPX2IE5AaHRxjmrv33o/s320/3.Incorporamos%20las%20habas%20a%20la%20cazuela%2020200413_105434.jpg" width="320" /></a></div><br /><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: ES; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Rehogamos unos minutos</span><div><span style="font-family: Times New Roman, serif;"><br /></span><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSygFBLbN8M1reHT4OqJsknhms3Yiz9UAulm8aGhiBY23eUYPOb8Ah6Zmk3qFejw47s3Haaip__xPweuV8YEAgeKWqrPM-qGo-iXETbKySNVHHpVQUUbGn3-OZlMSr1EBLXw0eWz1-7GLdK26CA59lXf16JAuCmvzOwtHqUUW-TmQfXJj37vl6G_IkI9I/s4608/3.1%20Mezclamos%20las%20habas%20con%20los%20chocos%2020200413_110014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSygFBLbN8M1reHT4OqJsknhms3Yiz9UAulm8aGhiBY23eUYPOb8Ah6Zmk3qFejw47s3Haaip__xPweuV8YEAgeKWqrPM-qGo-iXETbKySNVHHpVQUUbGn3-OZlMSr1EBLXw0eWz1-7GLdK26CA59lXf16JAuCmvzOwtHqUUW-TmQfXJj37vl6G_IkI9I/s320/3.1%20Mezclamos%20las%20habas%20con%20los%20chocos%2020200413_110014.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>añadimos el pimentón y removemos </div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQLtSUsLevCschu88jvpC9dRQE49R2c49hSIXE13GF_GbeiKSMVdq0dMrRGqLOCxbPPmnZgNgRlUp-4x0LrYSETs0BgfdhjrxI3Bnj6opsqJmMoEJuKFNMDxc3HNSbMzc5LMdHIhdibNHHaROGvSBKqA3GZw9Er-W36HOvcsaf90RVKsWvvif14QhgiAo/s4608/4%20A%C3%B1adimos%20el%20piment%C3%B3n%2020200413_111030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQLtSUsLevCschu88jvpC9dRQE49R2c49hSIXE13GF_GbeiKSMVdq0dMrRGqLOCxbPPmnZgNgRlUp-4x0LrYSETs0BgfdhjrxI3Bnj6opsqJmMoEJuKFNMDxc3HNSbMzc5LMdHIhdibNHHaROGvSBKqA3GZw9Er-W36HOvcsaf90RVKsWvvif14QhgiAo/s320/4%20A%C3%B1adimos%20el%20piment%C3%B3n%2020200413_111030.jpg" width="320" /></a></div><div><br /></div><div>Incorporamos <span style="color: initial; font-family: "Times New Roman", "serif"; font-size: 16px;">el laurel, la sal, (poca) un majado de los ajos y el comino, (opcional) y a continuación el vino blanco y cuando se evapore, </span><span style="color: initial; font-family: "Times New Roman", "serif"; font-size: 16px;">se incorpora el agua</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDjTASgvZlrft7t8S9i8i0Z6wPJJb0WaZbS7-NcYqekkO5ecpcq_cbZbzE3xgBqzTbASs21Dopi9Ht-L6fWPqGHoooyTjWI2dNrHxq7p6dyMuB2jP6zy0ptllCGai53o1vzIjtYE9DMjJ4JuYw8B3b7RAJvv5W7QV3n09nxjsjxsMZfCsPTXHMXRST98/s4608/5%20A%C3%B1adimos%20agua%20para%20que%20hiervan%20y%20se%20pongan%20tiernas%2020200413_113022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDjTASgvZlrft7t8S9i8i0Z6wPJJb0WaZbS7-NcYqekkO5ecpcq_cbZbzE3xgBqzTbASs21Dopi9Ht-L6fWPqGHoooyTjWI2dNrHxq7p6dyMuB2jP6zy0ptllCGai53o1vzIjtYE9DMjJ4JuYw8B3b7RAJvv5W7QV3n09nxjsjxsMZfCsPTXHMXRST98/s320/5%20A%C3%B1adimos%20agua%20para%20que%20hiervan%20y%20se%20pongan%20tiernas%2020200413_113022.jpg" width="320" /></a></div><br /><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: ES; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><br /></span></div><div><br /></div><div><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: ES; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"> y se
deja hervir hasta que estén tiernos, se comprueba el punto de sal y se
rectifica si fuese necesario</span></div></div>Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com0tag:blogger.com,1999:blog-5460068557047070181.post-10167622656242075362023-09-11T23:04:00.000+02:002023-09-11T23:04:44.111+02:00Gambas al ajillo<p style="text-align: left;"><br /></p><a name='more'></a><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxV28E7reih4eKwUK0ypZh73FlqhEe_AfMDgXGe5p374sgKGNIJbv9a-c5LmfZZydI8JXdjSoxycqRzBLYyQA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><div><br /></div><div><br /></div><div style="text-align: center;"><u>Ingredientes:</u></div><div><div style="text-align: center;"><span style="text-decoration-line: underline;"><br /></span></div><div style="text-align: center;">Aceite de oliva virgen extra</div><div style="text-align: center;">Gambas</div><div style="text-align: center;">Sal</div><div style="text-align: center;">Guindilla (cayena)</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwO86CdxWLdZWDUarPLVZrUNBfVpjDC7-yZULwCp9ukQNyj0x84_9W6OP_LpH9aMyvUMErAqnmQIzOLIkoQuZxh2qGX-lb8D5T9n-3S_wQtHQRueDFZVeXairJC7E-Rezf66-AFwyauD010tIVoFzs1xcLLbScJT5obXSU5X9ZoxHiTTZ-iE4v6z7pGCY/s4608/Gambas%20al%20ajillo.%20Ingredientes%20%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwO86CdxWLdZWDUarPLVZrUNBfVpjDC7-yZULwCp9ukQNyj0x84_9W6OP_LpH9aMyvUMErAqnmQIzOLIkoQuZxh2qGX-lb8D5T9n-3S_wQtHQRueDFZVeXairJC7E-Rezf66-AFwyauD010tIVoFzs1xcLLbScJT5obXSU5X9ZoxHiTTZ-iE4v6z7pGCY/w400-h300/Gambas%20al%20ajillo.%20Ingredientes%20%20(2).jpg" width="400" /></a></div><br /><div><br /><span><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;">Pelamos las gambas y las ponemos en un plato, con un poco de sal<o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgykOlbXhtjucQqseStMYeeRHIK8R0OYPAZE2xlTX5NZJTYNMOKp7NNNcKRRa_QiZAT_brgQ5vvzPYRwvVHGXTXpOirSTjbUlOPzb0yIFVcvV8V4t4wvPezI3pAYDdvXEznA1IqA34AieVKvJR5gK8OsxdoUb9-pBK2FOOc_SDonJqiEoP4eVod5ozd9wM/s4608/Gambas%20al%20ajillo.%20Peladas%20%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgykOlbXhtjucQqseStMYeeRHIK8R0OYPAZE2xlTX5NZJTYNMOKp7NNNcKRRa_QiZAT_brgQ5vvzPYRwvVHGXTXpOirSTjbUlOPzb0yIFVcvV8V4t4wvPezI3pAYDdvXEznA1IqA34AieVKvJR5gK8OsxdoUb9-pBK2FOOc_SDonJqiEoP4eVod5ozd9wM/s320/Gambas%20al%20ajillo.%20Peladas%20%20(1).jpg" width="320" /></a></div><br /><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="color: initial;">Pelamos y picamos los ajos en trocitos pequeños. </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="color: initial;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUfRpMex5xhwZeTeBCdmFBrrBRVllqaWuhBQorXTIJ7SgaIvQbbpJNMDyhonkS8DKGsDhGTjZ_WkqnvGZ6pZju11-6jZ6RsKx15xE5hWtaivJvf4UzE-p_086wPvj8Fi_u_6kG8UVlGL5J272ZfrfaUnxngPIbuNe9j1cM_9Kuk-jrieRgMa8-ueZGWmM/s4608/Gambas%20al%20ajillo.%20Picar%20ajos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUfRpMex5xhwZeTeBCdmFBrrBRVllqaWuhBQorXTIJ7SgaIvQbbpJNMDyhonkS8DKGsDhGTjZ_WkqnvGZ6pZju11-6jZ6RsKx15xE5hWtaivJvf4UzE-p_086wPvj8Fi_u_6kG8UVlGL5J272ZfrfaUnxngPIbuNe9j1cM_9Kuk-jrieRgMa8-ueZGWmM/s320/Gambas%20al%20ajillo.%20Picar%20ajos.jpg" width="320" /></a></div><br /><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="color: initial;">los añadimos a las
gambas y las removemos </span><span style="color: initial;"> </span><span style="color: initial;">para que vayan
cogiendo el aroma de los ajos.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="color: initial;"> </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpQa1twaUgH3aJrloP7B-FNZr90zPQw9jbPTuI3XImxfsHql1OFPMs9NSXRqvwSDEmN0c3es20jcGWA10SvmR6bG2blcVaE_pgyFcHBbH9M0fdxqfchp5VBxHonb2Xl71KhO_LOymea2XSWQIi9NZn2kDKAJu3_iY3RQ2VH9EbOLvS3nCCn4iJX2q5qmY/s4608/Gambas%20al%20ajillo.%20A%C3%B1adir%20ajos%20%20picados.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpQa1twaUgH3aJrloP7B-FNZr90zPQw9jbPTuI3XImxfsHql1OFPMs9NSXRqvwSDEmN0c3es20jcGWA10SvmR6bG2blcVaE_pgyFcHBbH9M0fdxqfchp5VBxHonb2Xl71KhO_LOymea2XSWQIi9NZn2kDKAJu3_iY3RQ2VH9EbOLvS3nCCn4iJX2q5qmY/s320/Gambas%20al%20ajillo.%20A%C3%B1adir%20ajos%20%20picados.jpg" width="320" /></a></div><br /><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;">Colocamos en el fuego una cazuela de barro, individual, con el aceite
(hay que ser generoso con este) y una pequeña guindilla (cayena).</p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt6CYuYfAKs_CPKbszV2RwDRvxVccSKrhSnzei_Llfi_y90YDpEvMdvDWZejqxkdU7oF3SO4z1v6BvaoC6tWDWepF8UBc5MNJy1WVFySb5cO0VJCbUMgPKLct_X30Ccc_Hb6RuzoWTEN6_J9RUAemoJ3Bp4rse_7RZS3J4kyhrkngzzvH5Rd_zSW1iXeQ/s4608/Gambas%20al%20ajillo.%20Aceite%20en%20cazuela%20con%20guindilla%20%20(7).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt6CYuYfAKs_CPKbszV2RwDRvxVccSKrhSnzei_Llfi_y90YDpEvMdvDWZejqxkdU7oF3SO4z1v6BvaoC6tWDWepF8UBc5MNJy1WVFySb5cO0VJCbUMgPKLct_X30Ccc_Hb6RuzoWTEN6_J9RUAemoJ3Bp4rse_7RZS3J4kyhrkngzzvH5Rd_zSW1iXeQ/s320/Gambas%20al%20ajillo.%20Aceite%20en%20cazuela%20con%20guindilla%20%20(7).jpg" width="320" /></a></div><br /><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="color: initial;">Cuando el
aceite esté caliente, burbujeando, pero no humeando, incorporamos las gambas,
removemos un minuto. </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghpYeAZWUAnBkSGoH3vibxx7RH_w7fNmnNZ_Z_YMzAVBgfenc42On9mWQC-vKBKNJ2KvjTGkDAxjrcaHuX11UbtGtDbtIZbCSFR2q85hrlaFNjjxeykv3_nvqYyQVaLgDa_Dn_0ef_dP8nN3jP7Be0NjPKMD1a3r-iCemaKucXNsTHptBtQ8RsfIQBs9Q/s4608/Gambas%20al%20ajillo.%20Aceite%20en%20cazuela%20con%20guindilla%20%20(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghpYeAZWUAnBkSGoH3vibxx7RH_w7fNmnNZ_Z_YMzAVBgfenc42On9mWQC-vKBKNJ2KvjTGkDAxjrcaHuX11UbtGtDbtIZbCSFR2q85hrlaFNjjxeykv3_nvqYyQVaLgDa_Dn_0ef_dP8nN3jP7Be0NjPKMD1a3r-iCemaKucXNsTHptBtQ8RsfIQBs9Q/s320/Gambas%20al%20ajillo.%20Aceite%20en%20cazuela%20con%20guindilla%20%20(4).jpg" width="320" /></a></div><br /><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;">Tapamos y apartamos del fuego</p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh30fdg_WCYHPD_2Qvx2vZdqYTED2YmSV1A7-982GezIfS_AnknU5IoEzbrDgP2p18oEiSlOPJqEdENWBh9RWqHVx8M_ku7qy5YGSzCpaiaQtdFYleuxrJpnepfjbU5qtagy1W4Y7vglI7h0um-PmvdIh4kWcimUyOz_heO3AE_fa_zq2q-ksZaBticp1k/s4608/Gambas%20al%20ajillo,%20Fuera%20del%20fuego.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh30fdg_WCYHPD_2Qvx2vZdqYTED2YmSV1A7-982GezIfS_AnknU5IoEzbrDgP2p18oEiSlOPJqEdENWBh9RWqHVx8M_ku7qy5YGSzCpaiaQtdFYleuxrJpnepfjbU5qtagy1W4Y7vglI7h0um-PmvdIh4kWcimUyOz_heO3AE_fa_zq2q-ksZaBticp1k/s320/Gambas%20al%20ajillo,%20Fuera%20del%20fuego.jpg" width="320" /></a></div><br /><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br /></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">Ya fuera del fuego, terminan de hacerse.<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">De esta manera los ajos quedan perfectos, pero no dorados. Los ajos
tienen que estar finamente picados. <o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">Es recomendable comerlas de inmediato<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: ES; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Las gambas al ajillo son ideales para mojar con pan en
el aceite obtenido.</span><!--more--></span><p></p></div></div>Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com0tag:blogger.com,1999:blog-5460068557047070181.post-38393422078533197982023-02-24T22:49:00.000+01:002023-02-24T22:49:42.836+01:00Alubias (de bote) con acelgas<p style="text-align: center;"><span style="font-size: large;"> Ingredientes:</span></p><div style="text-align: left;"><div style="text-align: center;">Alubias</div><div style="text-align: center;">Tomate</div></div><div style="text-align: center;">Ajos</div><div style="text-align: center;">Cebolla</div><div style="text-align: center;">Ñora</div><div style="text-align: center;">Pimentón dulce</div><div style="text-align: center;">Aceite de oliva virgen extra</div><div style="text-align: center;">Vinagre</div><div style="text-align: center;">Comino</div><div style="text-align: center;">Sal</div><p style="text-align: center;"><span style="font-size: large;"> <img border="0" data-original-height="3456" data-original-width="4608" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mVxJtXNfasR5moKHbGvx1jB0moTMe82ScLhSycbIRaDnq-LqZC2UKucqyAFlbGx0GTJBybnXG67UTKPnihY2SVw48iSOvtI7o69CSfaAZUVphTZ5qiMo8_CRZMYHEVeFuJNojGT_Fn8kCTExgriJXmgsTkaXfDchJ88VPFEFpbhn25DTbfh0CT2a/w400-h300/Descarga%207122022%20949%20(2).jpg" width="400" /></span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mVxJtXNfasR5moKHbGvx1jB0moTMe82ScLhSycbIRaDnq-LqZC2UKucqyAFlbGx0GTJBybnXG67UTKPnihY2SVw48iSOvtI7o69CSfaAZUVphTZ5qiMo8_CRZMYHEVeFuJNojGT_Fn8kCTExgriJXmgsTkaXfDchJ88VPFEFpbhn25DTbfh0CT2a/s4608/Descarga%207122022%20949%20(2).jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"></a></p><p class="MsoNormal" style="margin-bottom: 0cm;">Preparamos un sofrito de
cebolla y ajos. Incorporar <span style="mso-spacerun: yes;"> </span>2 tomates
rojos, pelados, rallados o picados finamente, remover y dejar <span style="mso-spacerun: yes;"> </span>freír,<span style="mso-spacerun: yes;">
</span>añadir pimentón, agregar 6 hojas
aprox. de acelgas previamente escaldadas y cortadas, sofreír. La ñora la ponemos en agua caliente para que se hidrate bien, puede ser la del escaldado de las acelgas, una vez hidratada la abrimos, quitamos las semillas y con una cucharilla extraemos la pulpa que va al sofrito.</p><p class="MsoNormal" style="margin-bottom: 0cm;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXLg32zjqkpxGVL5oUGoZQneCTAZoqqLlYnaI3olqKJn-bOoe8PzvBrjLZKood_Jxfa19lusFCA3ZbM3-A2lcjkxTCpII4ZJHrSe3zB7wXO-uMVrUoBtvarSigCDvNq5zNmG2T1t2fAbwAbO8w6zMF77ifFa-sfFI58HSt9nBQ1H0nDZO5y2XbrYT/s4608/Descarga%207122022%20957%20(2).jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3456" data-original-width="4608" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXLg32zjqkpxGVL5oUGoZQneCTAZoqqLlYnaI3olqKJn-bOoe8PzvBrjLZKood_Jxfa19lusFCA3ZbM3-A2lcjkxTCpII4ZJHrSe3zB7wXO-uMVrUoBtvarSigCDvNq5zNmG2T1t2fAbwAbO8w6zMF77ifFa-sfFI58HSt9nBQ1H0nDZO5y2XbrYT/w400-h300/Descarga%207122022%20957%20(2).jpg" width="400" /></a></p><p class="MsoNormal" style="margin-bottom: 0cm;">Freír una rebanada de pan y 2 ajos laminados, machacar en mortero junto con, 1 ajo crudo, sal y cominos</p><p class="MsoNormal" style="margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_uYlvCbtxpBb7BrVcia5E6PzaLOUgy1Ujb8DP5u5H_jZdG7ZuADGyonLQausBaD0bJQMCCjj2O1KEH4WyuxNjSEFORMFv3FBpIAtemNJJjZVq8bw523z-FamNPgO6Gsavzpo-ISn27cScBCP23fpOsSw-3qncq8ap8ub2U0nepl7tBXB2UDWMbKC9/s4608/Descarga%207122022%20951%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_uYlvCbtxpBb7BrVcia5E6PzaLOUgy1Ujb8DP5u5H_jZdG7ZuADGyonLQausBaD0bJQMCCjj2O1KEH4WyuxNjSEFORMFv3FBpIAtemNJJjZVq8bw523z-FamNPgO6Gsavzpo-ISn27cScBCP23fpOsSw-3qncq8ap8ub2U0nepl7tBXB2UDWMbKC9/w400-h300/Descarga%207122022%20951%20(2).jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Incorporar el majado junto con un poco de vinagre con el que "enjuagamos" el mortero y el bote de alubias al sofrito, añadir agua, y dejar hervir unos 15 minutos</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLuEoS7N8VZlp-bUVri6k8G18Tkf8-S3FjCwt16sNcTZ30temCuqn36yAweYiJN62_sdqp7RDhhcJaAyhYswN6JoDahqoRXrp5uJZBgmaz43tImZEzpuwvohXV2q-Zbl43m05NVIpkBgkOqxznB71efd_P1G-snq3Ti9GInIxo5VQek39isDwGaL7H/s4608/Descarga%207122022%20963%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLuEoS7N8VZlp-bUVri6k8G18Tkf8-S3FjCwt16sNcTZ30temCuqn36yAweYiJN62_sdqp7RDhhcJaAyhYswN6JoDahqoRXrp5uJZBgmaz43tImZEzpuwvohXV2q-Zbl43m05NVIpkBgkOqxznB71efd_P1G-snq3Ti9GInIxo5VQek39isDwGaL7H/w400-h300/Descarga%207122022%20963%20(2).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Se le puede
añadir al sofrito una zanahoria en ruedas</span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">También podemos incorporar un chorizo cortado a ruedas, previamente desgrasado en una sartén</span></div><p></p><p class="MsoNormal" style="margin-bottom: 0cm;"><o:p></o:p></p>Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com0tag:blogger.com,1999:blog-5460068557047070181.post-33733429889528709272023-02-01T01:19:00.003+01:002023-05-12T21:47:49.402+02:00Potaje de garbanzos con tagarninas<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qqQD6pX40okUHhecyKHnEOlCFvhd-lPFV6CqR2yJXNOLF4ywuUQLZM1Bsfi4iaGBG4FGSljLD0vKy3R8mDtnV_eszGCrjRRwng0K7DsLPXgXDsFNkkpzpspQ9kjIyOzpAFNFR5A63giJ1WO581kfRnZ2kC4NcrDDnAHJsCJArmt6jYZV8XrFBLR8/s4608/Garbanzos%20con%20tagarninas%2020230129_144015.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qqQD6pX40okUHhecyKHnEOlCFvhd-lPFV6CqR2yJXNOLF4ywuUQLZM1Bsfi4iaGBG4FGSljLD0vKy3R8mDtnV_eszGCrjRRwng0K7DsLPXgXDsFNkkpzpspQ9kjIyOzpAFNFR5A63giJ1WO581kfRnZ2kC4NcrDDnAHJsCJArmt6jYZV8XrFBLR8/w400-h300/Garbanzos%20con%20tagarninas%2020230129_144015.jpg" width="400" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><u>Ingredientes:</u></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Garbanzos</div><div class="separator" style="clear: both; text-align: center;">Tagarninas</div><div class="separator" style="clear: both; text-align: center;">Patata</div><div class="separator" style="clear: both; text-align: center;">Zanahoria</div><div class="separator" style="clear: both; text-align: center;">Ajos</div><div class="separator" style="clear: both; text-align: center;">Laurel</div><div class="separator" style="clear: both; text-align: center;">Cebolla</div><div class="separator" style="clear: both; text-align: center;">Clavo de olor</div><div class="separator" style="clear: both; text-align: center;">Cominos</div><div class="separator" style="clear: both; text-align: center;">Pimiento verde</div><div class="separator" style="clear: both; text-align: center;">Pimienta negra</div><div class="separator" style="clear: both; text-align: center;">Pimentón dulce</div><div class="separator" style="clear: both; text-align: center;">Tomate</div><div class="separator" style="clear: both; text-align: center;">Aceite de oliva virgen extra</div><div class="separator" style="clear: both; text-align: center;">Sal</div><div class="separator" style="clear: both; text-align: center;">Chorizo</div><div class="separator" style="clear: both; text-align: center;">Morcilla</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: 13.3333px;">La noche anterior, ponemos a remojar los garbanzos para que se hidraten. Tienen que estar en remojo al menos 12 horas. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: 13.3333px;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: 13.3333px;">Para las tagarninas: Con un guante pasamos la mano por el tallo de arriba abajo para quitar las hojas que desechamos y con un cuchillo tiramos de la base hasta el final de las hebras que tienen cada tallo. Cortamos y l</span><span style="font-size: 13.3333px;">avamos muy bien las tagarninas, </span><span style="font-size: 13.3333px;">(podemos comprarlas ya troceadas, sin hojas ni hebras en pequeñas bandejas)</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: 13.3333px;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrQnGxLDtYvg4ZXrUCAwGk7Aqu1sRIRSkmygIsV-slnxrXkqzrloNRJyd4MM8X9mNeynygw3iiAJXjYjKfOWjzkvu_escdmtRszBHNwGxRBQtKHiZS21DlSaaW8-t-OpQXW6TE1VMJKpeHQT-i8JNXqrJnSX0OU9rZxB7pPWuO9DKU6cAzsSFPO3rp/s4608/20181204_110411.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="3456" data-original-width="4608" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrQnGxLDtYvg4ZXrUCAwGk7Aqu1sRIRSkmygIsV-slnxrXkqzrloNRJyd4MM8X9mNeynygw3iiAJXjYjKfOWjzkvu_escdmtRszBHNwGxRBQtKHiZS21DlSaaW8-t-OpQXW6TE1VMJKpeHQT-i8JNXqrJnSX0OU9rZxB7pPWuO9DKU6cAzsSFPO3rp/w400-h301/20181204_110411.jpg" width="400" /></span></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="font-size: 13.3333px;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBO9YcDz08JWWvrDziuTPb2IeQvYiuowH13ciblT8Fhe8_JJvFuXK1aAK8jsDaxsps2-87l0Fp9U-0XdAS9q73FWddtt4B3MUtnqILbTjHqHs4owypJJPdoXhZqkwvA0n4g2XRPBmz32yY0wqoyOcXq0zj9liJAXk0VY3hlx1maZOavTc5p2yHW08/s4608/Tagarninas%2020181204_1105392.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBO9YcDz08JWWvrDziuTPb2IeQvYiuowH13ciblT8Fhe8_JJvFuXK1aAK8jsDaxsps2-87l0Fp9U-0XdAS9q73FWddtt4B3MUtnqILbTjHqHs4owypJJPdoXhZqkwvA0n4g2XRPBmz32yY0wqoyOcXq0zj9liJAXk0VY3hlx1maZOavTc5p2yHW08/w400-h300/Tagarninas%2020181204_1105392.jpg" width="400" /></a></div><br /><span style="font-size: 13.3333px;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: 13.3333px;">En una olla ponemos agua a hervir (cantidad suficiente para que queden cubiertos y al menos 5 cm. por encima) y cuando está hirviendo añadimos los garbanzos junto </span><span style="font-size: 13.3333px;">con una cabeza de ajos entera, 1 hoja de laurel y 1 cebolla entera (que le pinchamos 2 clavos de olor). La cocción empieza a </span><span style="font-size: 13.3333px;">fuego fuerte para poder quitarles bien la espuma que sueltan. Una vez quitada la espuma, ya reducimos la temperatura a fuego moderado, lo suficiente para que sigan hirviendo, con tapadera.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: 13.3333px;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMacQJ9Pdc66rbcxAjcahgWWd9Y-PCyO5gftREiLkC9J6v4LA_hHDOZ-G6QpWMGt8ke1zDzjDsOCv9FcujIUyrO9bwk7Biy4taPitscnF-8R4kgIkjuuEtrdbXli1xg8GVFU0A2AbIdFWXcYXMQnaLGtrKgJCV4ffjbDTG7JoECHPXJdKILpDDm1la/s4608/20230129_113238.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="3456" data-original-width="4608" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMacQJ9Pdc66rbcxAjcahgWWd9Y-PCyO5gftREiLkC9J6v4LA_hHDOZ-G6QpWMGt8ke1zDzjDsOCv9FcujIUyrO9bwk7Biy4taPitscnF-8R4kgIkjuuEtrdbXli1xg8GVFU0A2AbIdFWXcYXMQnaLGtrKgJCV4ffjbDTG7JoECHPXJdKILpDDm1la/w400-h300/20230129_113238.jpg" width="400" /></span></a></div><br /><span style="font-size: 13.3333px;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: 13.3333px;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: 13.3333px;">Preparamos un sofrito con el ajo, la cebolla, el pimiento y el tomate, cuando esté listo le añadimos el pimentón dulce y lo incorporamos a la olla, dejamos hervir los garbanzos y a mitad de cocción, (30-40 minutos en olla normal) retiramos la cabeza de ajos y la cebolla y las eliminamos, le agregamos, poco a poco, las tagarninas, la patata "chascada" y las zanahorias cortadas a rodajas. </span><span style="font-size: 13.3333px;">(que tendremos en agua caliente, para no interrumpir la cocción del garbanzo)</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: 13.3333px;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: 13.3333px;">En mortero machacamos un par de ajos, una cucharadita de cominos y unos granos de pimienta junto con sal que se añaden a la olla con un chorizo y una morcilla cortados en porciones y lo dejamos hervir unos minutos. (para espesar el potaje, podemos freír una rebanada de pan prieto y machacarla en el mortero junto con lo anterior y mojarlo con un poco de vinagre) </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"> </span></div><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><br /></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><br /></p><p class="MsoNormal" style="line-height: 135%; margin-bottom: 15.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 11.25pt; margin: 11.25pt 0cm 15pt; text-align: justify;"><br /></p><p class="MsoNormal" style="line-height: 135%; margin-bottom: 15.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 11.25pt; margin: 11.25pt 0cm 15pt; text-align: justify;"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal" style="margin-bottom: 0cm;"><br /></p>Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com0tag:blogger.com,1999:blog-5460068557047070181.post-67959699535512639422022-11-01T11:05:00.005+01:002022-11-01T11:06:51.076+01:00Migas de la abuela Antonia<div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXk17iBESv577UsmukoHXXoGvCSc0f42beNvzAyA0H_XbKAorn7hTMrXWN-Y3X5hL0RWTC929S1PC8omWVFvNAMawdO7xR4GC7ySj68zTh2Ys5xfTCRBcDJoVr00_3n_lo2xkVqFkAFz5qR8mzKAmDEaE9RLdYi_XXVF5Sg6ZOsWnpaRRF_fYG8pPY/s2048/Migas%200221031%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXk17iBESv577UsmukoHXXoGvCSc0f42beNvzAyA0H_XbKAorn7hTMrXWN-Y3X5hL0RWTC929S1PC8omWVFvNAMawdO7xR4GC7ySj68zTh2Ys5xfTCRBcDJoVr00_3n_lo2xkVqFkAFz5qR8mzKAmDEaE9RLdYi_XXVF5Sg6ZOsWnpaRRF_fYG8pPY/w391-h400/Migas%200221031%20(1).jpg" width="391" /></a></div><br /></div><div><br /></div><br /><div style="text-align: center;"><u style="font-size: x-large;">Ingredientes:</u></div><div></div><div style="text-align: center;"><br /></div><div style="text-align: center;">1,5 kg. de pan de pueblo "asentao" de 2-3 días antes </div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXxHP1gsc_dP4xCrAluRG3i1J6Zl6Mt7HXSpA8-rZDQKPlI7IWDeXYP7iVosbmbTAhVWcNMYcScYn8uY88evX_LDGak71nZkKNXivUKxx4YuQohf9FO6_iqn8E5G7AVm7gRZFU7L5QhQdZipR3p-QjmqC2MgrDPCTN8vFnIfLO31SPCAH4wsmeaBe/s3840/Migas%20ingredientes%20pan.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXxHP1gsc_dP4xCrAluRG3i1J6Zl6Mt7HXSpA8-rZDQKPlI7IWDeXYP7iVosbmbTAhVWcNMYcScYn8uY88evX_LDGak71nZkKNXivUKxx4YuQohf9FO6_iqn8E5G7AVm7gRZFU7L5QhQdZipR3p-QjmqC2MgrDPCTN8vFnIfLO31SPCAH4wsmeaBe/s320/Migas%20ingredientes%20pan.jpg" width="320" /></a></div><br /><div><br /></div><div style="text-align: center;">4 pimientos rojos de asar (o 3 rojos y 1 verde)</div><div style="text-align: center;"><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZTeW0qyguZmjxSeexfZAGRWdF0yNZSG3bIMkhoZ52dhc41Y-0dOJrR3WLnJ9BXgcw3Dlh-X1v4MwPW4UMVm24zsHkD9WYQxRAGNi0_8nLiTTJ4wSSQo_vs99isGFNB-E2cPNyxFNkwixnMUR8o_kvaQP1SPzlMRyGledO_Km6D2HCFzNPe--p-dp4/s3519/Pimientos%20para%20asar%20240912%20%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2639" data-original-width="3519" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZTeW0qyguZmjxSeexfZAGRWdF0yNZSG3bIMkhoZ52dhc41Y-0dOJrR3WLnJ9BXgcw3Dlh-X1v4MwPW4UMVm24zsHkD9WYQxRAGNi0_8nLiTTJ4wSSQo_vs99isGFNB-E2cPNyxFNkwixnMUR8o_kvaQP1SPzlMRyGledO_Km6D2HCFzNPe--p-dp4/w400-h300/Pimientos%20para%20asar%20240912%20%20(2).JPG" width="400" /></a></div><br /><div><br /></div><div style="text-align: center;">4 cabezas de ajos con un corte lateral a cada ajo </div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JYYCl5c15532o8Fk7PTNyF0JHDR18ZSJyYkw3_MlXWYscX-RxFebFJzhoEWYKNSRkMkOPupjphNW2lVjZS3WbsOf93A9tp16lff35dG3za03hphP6apFyM5Y2FPe98g_KFUEOX1VV92OWw5uZDM606VIrhtiddo00rfAW_lYKs1jvDqd5tSD_o6p/s2875/Migas%20ingredientes%20%20ajos%20(2%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2143" data-original-width="2875" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JYYCl5c15532o8Fk7PTNyF0JHDR18ZSJyYkw3_MlXWYscX-RxFebFJzhoEWYKNSRkMkOPupjphNW2lVjZS3WbsOf93A9tp16lff35dG3za03hphP6apFyM5Y2FPe98g_KFUEOX1VV92OWw5uZDM606VIrhtiddo00rfAW_lYKs1jvDqd5tSD_o6p/w400-h299/Migas%20ingredientes%20%20ajos%20(2%20(1).jpg" width="400" /></a></div><br /><div><br /></div><div style="text-align: center;">1,5 kg. de panceta troceada </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Kl8u-WSELBBgi2PwTmuNtj1oUIPbNu9XKTTdrvsR_MWS3ZZhX4jJBG2YslB7QYt63rYlTlb624r_IMqsHtBh5gbjsqELicneUNTkLid4gys3FRRoyj6lSanwzaH5XUHZVbeNn9Z_WhqV5pgOPeTgK8tT5oyPURP3dPH6_XGwaE0s7i3Xdx3bePyi/s2048/Panceta%20IMG-20211030-WA0001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Kl8u-WSELBBgi2PwTmuNtj1oUIPbNu9XKTTdrvsR_MWS3ZZhX4jJBG2YslB7QYt63rYlTlb624r_IMqsHtBh5gbjsqELicneUNTkLid4gys3FRRoyj6lSanwzaH5XUHZVbeNn9Z_WhqV5pgOPeTgK8tT5oyPURP3dPH6_XGwaE0s7i3Xdx3bePyi/w400-h300/Panceta%20IMG-20211030-WA0001.jpg" width="400" /></a></div><br /><div><br /></div><div style="text-align: center;">aceite de oliva virgen extra</div><div style="text-align: center;">sal</div><div style="text-align: center;">agua</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX4_q-7ja6cHiEx9bfEznh-13YXLFEfzuw9StDALCa4uAJtr1eFtqCX54Jt4aKTGncVAbFKw98J7mFmF9-GCPnwR4fu8tlstO8NkFrhKADWCb_KAuHOg6tyvQXmrH7OGHNCeThSC9ALZ7TalnmSuO7jNYTnAORhcxcoBH5U4bCMNRmqU50ACClaKx-/s4608/20221101_095312.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX4_q-7ja6cHiEx9bfEznh-13YXLFEfzuw9StDALCa4uAJtr1eFtqCX54Jt4aKTGncVAbFKw98J7mFmF9-GCPnwR4fu8tlstO8NkFrhKADWCb_KAuHOg6tyvQXmrH7OGHNCeThSC9ALZ7TalnmSuO7jNYTnAORhcxcoBH5U4bCMNRmqU50ACClaKx-/w400-h300/20221101_095312.jpg" width="400" /></a></div><br /><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><span style="font-size: large;"><u>Elaboración:</u></span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><span style="font-size: large;"><u><br /></u></span></span></div><div class="separator" style="clear: both; text-align: center;">"Rebanamos" el pan </div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ81n7AvrmTlMMp0_H1HD71R6CANC5aMi63w9cjglFOroXTAoWv-2J_J1ilJ99eX4THssf6oIL1VritoLS01KzAuOnnyP1BetRYRwEbuBYaAxreGAg15Wyx_GbkqVobby_jx-kmQOq65T_a5Wyk4q6F5hd2lg6e7B2Qh7bq1RWkH2TSMTqUc_PsBpJ/s3840/Migas%20ingredientes%20pan%20cortado.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ81n7AvrmTlMMp0_H1HD71R6CANC5aMi63w9cjglFOroXTAoWv-2J_J1ilJ99eX4THssf6oIL1VritoLS01KzAuOnnyP1BetRYRwEbuBYaAxreGAg15Wyx_GbkqVobby_jx-kmQOq65T_a5Wyk4q6F5hd2lg6e7B2Qh7bq1RWkH2TSMTqUc_PsBpJ/w400-h225/Migas%20ingredientes%20pan%20cortado.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Cuando esté rebanado lo ponemos en un recipiente y lo "salpicamos" con agua y sal (disuelta). El pan tiene que quedar ligeramente húmedo, le damos algunas vueltas para que la humedad quede bien distribuida y lo mantenemos toda la noche cubierto con un paño, para que no se seque. A la mañana siguiente conviene remover el pan de abajo hacia arriba para que la humedad se comparta.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwuLqkuSmJIWaj-Ff6_ablxcEnwCKx1o9gdSJorZl6X1X-N4JMvhhbWP0SeIAUONCU3cIBcq9rcOEHT3_hjr_ZG0-kuGLvbg58H5_vMji2Wl1-_tiFQ-aEe_V70D7PDvzZ5ijMtVOcbAzT5SM7sKvmqRn6xq6wkdpld4qEyHXh8lYht3D_bEcg3i8_/s1006/Migas%20elaboraci%C3%B3n%20pan%20rebanado.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="489" data-original-width="1006" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwuLqkuSmJIWaj-Ff6_ablxcEnwCKx1o9gdSJorZl6X1X-N4JMvhhbWP0SeIAUONCU3cIBcq9rcOEHT3_hjr_ZG0-kuGLvbg58H5_vMji2Wl1-_tiFQ-aEe_V70D7PDvzZ5ijMtVOcbAzT5SM7sKvmqRn6xq6wkdpld4qEyHXh8lYht3D_bEcg3i8_/w400-h195/Migas%20elaboraci%C3%B3n%20pan%20rebanado.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div><br /></div><div style="text-align: center;">Ponemos la sartén en el fuego con el aceite de oliva y freímos los ajos.</div><div style="text-align: center;"><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPO1Eg3bzWXkL-BqUrr6ZFdCF_W9BGMCiFiIrxfk0vL4WQA7OKLphizIThOMUzhMZnczMpuIEDP8gQo1VgBUooCD5BFw0fQs7O7ORM2T_GbvnssTelV67cO9TAgQnerOHgGnim0DFr3LjIbaBAYT-620J_56ylOv0ZESNu0T5oyLtIp1RqlXtRCdTz/s3648/Migas%20elaboraci%C3%B3n%20ajos%20freir%20(5).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPO1Eg3bzWXkL-BqUrr6ZFdCF_W9BGMCiFiIrxfk0vL4WQA7OKLphizIThOMUzhMZnczMpuIEDP8gQo1VgBUooCD5BFw0fQs7O7ORM2T_GbvnssTelV67cO9TAgQnerOHgGnim0DFr3LjIbaBAYT-620J_56ylOv0ZESNu0T5oyLtIp1RqlXtRCdTz/w400-h300/Migas%20elaboraci%C3%B3n%20ajos%20freir%20(5).JPG" width="400" /></a><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Una vez fritos los sacamos</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9v6zlisO36erNW8rMGmXF371RDicQHKXl8WX1vZGSFt1orXn2AFKVOV2GRPXoEL8H3cqikQHRMWUfUTajdMJ7zN3SFO5fZwacxKziZ6fk_ez1xtjbTsd-W8zTetQgjGlumxxFYiJlaWlwhHNAZfTOopUBHl08UZFdub-1h5ZgJ3jbPhqJSMNS_xkj/s2048/Migas%20elaboraci%C3%B3n%20ajos%20fritos%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9v6zlisO36erNW8rMGmXF371RDicQHKXl8WX1vZGSFt1orXn2AFKVOV2GRPXoEL8H3cqikQHRMWUfUTajdMJ7zN3SFO5fZwacxKziZ6fk_ez1xtjbTsd-W8zTetQgjGlumxxFYiJlaWlwhHNAZfTOopUBHl08UZFdub-1h5ZgJ3jbPhqJSMNS_xkj/w360-h640/Migas%20elaboraci%C3%B3n%20ajos%20fritos%20(2).jpg" width="360" /></a></div><br /></div><br /><div style="text-align: center;">Incorporamos a la sartén los pimientos </div><div style="text-align: center;"><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5yBsSu9mD8RvU-F0QrlonlLOzb7Op5Ul8x6sc_gTTLrWoUAzJnTLbzp7-6QYPkUY_csJ_9y9c_-6Hh__9b1qXrbF7O6mWFg-VgzTuE5kisraBUStI5n7-PGI7hii9WamVFZVGVzB5kLqQP3qv40h9083Qa3UYJWg1sBxuT5hlQwgfwprB3kIqng9C/s2954/Migas%20elaboraci%C3%B3n%20pimientos%20freir.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2040" data-original-width="2954" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5yBsSu9mD8RvU-F0QrlonlLOzb7Op5Ul8x6sc_gTTLrWoUAzJnTLbzp7-6QYPkUY_csJ_9y9c_-6Hh__9b1qXrbF7O6mWFg-VgzTuE5kisraBUStI5n7-PGI7hii9WamVFZVGVzB5kLqQP3qv40h9083Qa3UYJWg1sBxuT5hlQwgfwprB3kIqng9C/w400-h276/Migas%20elaboraci%C3%B3n%20pimientos%20freir.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;">Sacamos los pimientos y añadimos al aceite de la sartén la panceta, una vez frita esta la colocamos en una fuente, junto con los pimientos y los ajos</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ82HTo9y23NPsSWGpe4ZJKKXAhRp-PGcM4AsgIvQtcClENK_biTYKfjpsvwoJCbnOm8YpHqXQObS5k-JBKeisqX3AmGxFH3SjCzojvXOg47YrhcHZa89FLc2gxMQ4aPNFXX_5_EJlqMlqcg3dT4181J7wJzJtYeN2utNQmCp2cEsusWU9cGvml0FO/s3402/Migas%20elaboraci%C3%B3n%20%20fritada(7).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1768" data-original-width="3402" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ82HTo9y23NPsSWGpe4ZJKKXAhRp-PGcM4AsgIvQtcClENK_biTYKfjpsvwoJCbnOm8YpHqXQObS5k-JBKeisqX3AmGxFH3SjCzojvXOg47YrhcHZa89FLc2gxMQ4aPNFXX_5_EJlqMlqcg3dT4181J7wJzJtYeN2utNQmCp2cEsusWU9cGvml0FO/w400-h208/Migas%20elaboraci%C3%B3n%20%20fritada(7).jpg" width="400" /></a></div><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Al aceite ya aromatizado con la fritada anterior le incorporamos el pan. </span></div><div>Y ahora es cuestión de mimo y paciencia, hay que darle muchas vueltas, pero no "machacarlo".</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyx3MR43W0kEeBOqL6EdmWPNBmGLiGqY_fFrgufkHwB58t29FxnN3OxCIT8av9saLo5FKeDDjptMVWmDpCHJQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div><br /></div><div><br /></div><div style="text-align: center;">Cuando las migas están "sueltas" le añadimos los ajos, pimientos y la carne frita.</div><div style="text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-7DJ2zg09TGYDMymKnQvOozGQjWb0uJ68Xm9fAJF5jFPGUfXVef7J2ccR8ED7X6NoxDfa6U4aP7vJuVOdpiDQCQ3aroc4P4FfYMfjs4ThrfFt5dKPMiqvI4yPmKm-ROR1r7YL-i340wHRVBLFBRhk7ZxGh7_sELy0WpkE_j_M_2-4pia4j6mrKwX/s3648/Migas%20elaboraci%C3%B3n.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-7DJ2zg09TGYDMymKnQvOozGQjWb0uJ68Xm9fAJF5jFPGUfXVef7J2ccR8ED7X6NoxDfa6U4aP7vJuVOdpiDQCQ3aroc4P4FfYMfjs4ThrfFt5dKPMiqvI4yPmKm-ROR1r7YL-i340wHRVBLFBRhk7ZxGh7_sELy0WpkE_j_M_2-4pia4j6mrKwX/w400-h300/Migas%20elaboraci%C3%B3n.JPG" width="400" /></a></div><br /><div style="text-align: center;">Y así quedan listas para comer</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoPWuWJqhZD0sIVGdGg93KmPzFV4qJVv2SQIChWN4u7KdChdmPPaO1DRj4fQ5m_mPukT0RCyv3lH8Y8jTApTQErCmmhvnj-uytdjprKRVZnLf-PXDmWcQ77LRsZi0gKXKz0J6uD5C87ePpdW5J3Voq7RPoIvPFl-sxm9alAq1AkLB6MNcAv0jJ8VaO/s2048/Migas%200221031%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoPWuWJqhZD0sIVGdGg93KmPzFV4qJVv2SQIChWN4u7KdChdmPPaO1DRj4fQ5m_mPukT0RCyv3lH8Y8jTApTQErCmmhvnj-uytdjprKRVZnLf-PXDmWcQ77LRsZi0gKXKz0J6uD5C87ePpdW5J3Voq7RPoIvPFl-sxm9alAq1AkLB6MNcAv0jJ8VaO/w480-h640/Migas%200221031%20(2).jpg" width="480" /></a></div><br /><div><br /></div>Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com0tag:blogger.com,1999:blog-5460068557047070181.post-69399138440888262062021-04-23T22:47:00.000+02:002021-04-23T22:47:54.205+02:00PAN BAGNA<div style="text-align: center;"><span style="font-family: verdana;"><u>Ingredientes:</u></span></div><div style="text-align: center;"><span style="font-family: verdana;"><u><br /></u></span></div><div style="text-align: center;"><span style="font-family: verdana;">1 barra de pan </span><span style="font-family: verdana;">(aproximadamente 200-300 gr.)</span></div><div style="text-align: center;"><span style="font-family: verdana;">1 lata de corazones de alcachofas (180 gr.)</span></div><div style="text-align: center;"><span style="font-family: verdana;">Champiñones laminados (50-60 gr.)</span></div><div style="text-align: center;"><span style="font-family: verdana;">Anchoas en conserva</span></div><div style="text-align: center;"><span style="font-family: verdana;">Apio</span></div><div style="text-align: center;"><span style="font-family: verdana;">Aceitunas negras deshuesadas</span></div><div style="text-align: center;"><span style="font-family: verdana;">Aceite de oliva</span></div><div style="text-align: center;"><span style="font-family: verdana;">Agua</span></div><div style="text-align: center;"><span style="font-family: verdana;">Sal</span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Uf9o03rX2Ysn6VWcfQBGQ-Tx5KGIj-fWO6U-Jt69PGm6uyDOFBrikWI9mDctLVnNxlHGhFtmym8ioUQWMQqxdT7Uflghnp9vlZIdJIO5igQZCzeO3l5M45iaGsoOLD5hRoXwVPqyFkQ/s2048/20210422_130450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="329" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Uf9o03rX2Ysn6VWcfQBGQ-Tx5KGIj-fWO6U-Jt69PGm6uyDOFBrikWI9mDctLVnNxlHGhFtmym8ioUQWMQqxdT7Uflghnp9vlZIdJIO5igQZCzeO3l5M45iaGsoOLD5hRoXwVPqyFkQ/w438-h329/20210422_130450.jpg" width="438" /></a></div></div><div><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; text-align: left;">Cortamos por la mitad una barra de pan, le quitamos un poco de miga</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixn69YhtSEVihMfuFIJX1j6W15YWZ9KWZaHv9htICn9CnHvEQo6Auz0LT-URv8fFi7REjrPRSKfWTT5iouuZ9mWKrhyphenhyphenFFfsVI9P5A0XZz38gtK6F80WqwAb7St3UYtAqdD5xxORBVYkNM/s2048/20210422_130641.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixn69YhtSEVihMfuFIJX1j6W15YWZ9KWZaHv9htICn9CnHvEQo6Auz0LT-URv8fFi7REjrPRSKfWTT5iouuZ9mWKrhyphenhyphenFFfsVI9P5A0XZz38gtK6F80WqwAb7St3UYtAqdD5xxORBVYkNM/w400-h300/20210422_130641.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; text-align: left;">la mojamos con agua donde habremos disuelto un poco de sal</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjPCCbyzVBEqUiomW2tp5Z8prUUErDUMSu8aXB8TJzIT1ziT-F8KI2KUP_bIyOUG1tZ2dZ2j8K1ZW6W9erDZaolz3oB2kV8B2A6mByEm5muu6t05e40LfbyENcT0vXQMXELP2GQeBNzs/s2048/20210422_130730.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjPCCbyzVBEqUiomW2tp5Z8prUUErDUMSu8aXB8TJzIT1ziT-F8KI2KUP_bIyOUG1tZ2dZ2j8K1ZW6W9erDZaolz3oB2kV8B2A6mByEm5muu6t05e40LfbyENcT0vXQMXELP2GQeBNzs/w300-h400/20210422_130730.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhneyQZ9GAXeQh8f0-lMrI8xwLxLc0cGMLgrlRmuN3GVfoSvBze9EXiiDLxCSsdlQs1tm50xB_X8ZLg_FH4DimGBcKJi1g7Nnd5fq1H3pdZZjZqfnsWZZGTlMjeg36lYhYQVPxK6FS4c/s2048/20210422_131541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhneyQZ9GAXeQh8f0-lMrI8xwLxLc0cGMLgrlRmuN3GVfoSvBze9EXiiDLxCSsdlQs1tm50xB_X8ZLg_FH4DimGBcKJi1g7Nnd5fq1H3pdZZjZqfnsWZZGTlMjeg36lYhYQVPxK6FS4c/w400-h300/20210422_131541.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; text-align: left;"> Cuando el pan esté bien mojado (pero que no se deshaga) lo rociamos con aceite de oliva.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; text-align: left;">Ponemos en una mitad los trocitos de corazones de alcachofas (de conserva)</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcCTYPTH6cZ5WYOm8Ls3vYVml9w9qBBV_8c3gMowh3M6asF6DF9wXc-ZeHpAUiOvV_-RQ3Jt1e1J3DSIAdkjkphGoQ0AH2w9k8HvN8B92t5ODRjNU0cveBxUoS8z1iEaXGWDnrsDOiOyI/s2048/20210422_131958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcCTYPTH6cZ5WYOm8Ls3vYVml9w9qBBV_8c3gMowh3M6asF6DF9wXc-ZeHpAUiOvV_-RQ3Jt1e1J3DSIAdkjkphGoQ0AH2w9k8HvN8B92t5ODRjNU0cveBxUoS8z1iEaXGWDnrsDOiOyI/w400-h300/20210422_131958.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; text-align: left;">los champiñones laminados fritos </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; text-align: left;">(los podemos hacer al ajillo: freímos unos ajos picaditos junto con una pequeña guindilla, cuando los ajos estén tomando color, sin llegar a dorarse, incorporamos los champiñones, les damos unas vueltas para rehogarlos y listo)</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ240WMwLXtV4icZhEdVET2g76mUwoLh3mMcaC6pYGrI6nF-ZrSWOiL2CFQ7jlTyHML0lxMkMBk0bjQTnaErsOfF72aZPbXzadAYhsJSKhnwu3O2nNcCxxFnFwvVLRBwjhgIpCnqjjFis/s2048/20210422_132144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ240WMwLXtV4icZhEdVET2g76mUwoLh3mMcaC6pYGrI6nF-ZrSWOiL2CFQ7jlTyHML0lxMkMBk0bjQTnaErsOfF72aZPbXzadAYhsJSKhnwu3O2nNcCxxFnFwvVLRBwjhgIpCnqjjFis/w400-h300/20210422_132144.jpg" width="400" /></a></div><div><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;">añadimos una ramita de apio cortada a pequeños trozos, unas aceitunas negras sin hueso, cortadas a rodajas </span><span style="font-family: verdana;">y unas anchoas</span></div><div style="text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs24QmcUHWtCJan_VU7hxwfKJIr_eh4GEVFMlE6-u1kDh5qWBYJSVF6U3UPJVW127Y5dh1CWdY5-HrY8bvk3NI2ae-afPNZeKS62cr18LocB8eXYWzgN5YsjreXp_Jbm0MGtWXWQ5S2rw/s2048/20210422_132401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs24QmcUHWtCJan_VU7hxwfKJIr_eh4GEVFMlE6-u1kDh5qWBYJSVF6U3UPJVW127Y5dh1CWdY5-HrY8bvk3NI2ae-afPNZeKS62cr18LocB8eXYWzgN5YsjreXp_Jbm0MGtWXWQ5S2rw/w400-h300/20210422_132401.jpg" width="400" /></a></div><div><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;">Colocamos la otra mitad del pan</span></div><div><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZU2J3I8FIAqTcY62vrgzOIRX7e_k5y6yjeXFKWGjosr6SQ9-S2k8n3KMwt2Skuq5nqr9oONzVnRfm30LpAwBzDDTY-jvvL8Nu3ipf5GgT9jXHh2YBRDm9PFvVYio44g1ZceGuI6Dyb4/s2048/20210422_132631.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZU2J3I8FIAqTcY62vrgzOIRX7e_k5y6yjeXFKWGjosr6SQ9-S2k8n3KMwt2Skuq5nqr9oONzVnRfm30LpAwBzDDTY-jvvL8Nu3ipf5GgT9jXHh2YBRDm9PFvVYio44g1ZceGuI6Dyb4/w400-h300/20210422_132631.jpg" width="400" /></a></div><div><br /></div><div><span style="font-family: verdana;">envolvemos con film transparente apretando y le ponemos encima algo de peso.</span></div><div><span style="font-family: verdana;"><br /></span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDL4Wt9JZOGOsCGfNDOp-NuYXCCgP57_B-S6h0Gpq6O0s3Ha4pHbJ5AqSv3aKD_GG1fd7uuL3zSdDSnhG_FcyCBMtw1qODQfD8GhK-Tntbh5Dy2DwDtbjTYNLCPgokMw3SOblgR5v8-ic/s2048/20210422_132813.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDL4Wt9JZOGOsCGfNDOp-NuYXCCgP57_B-S6h0Gpq6O0s3Ha4pHbJ5AqSv3aKD_GG1fd7uuL3zSdDSnhG_FcyCBMtw1qODQfD8GhK-Tntbh5Dy2DwDtbjTYNLCPgokMw3SOblgR5v8-ic/w400-h300/20210422_132813.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-family: verdana;"> </span></div><div style="text-align: center;"><span style="font-family: verdana;">Al cabo de una media hora lo cortamos en rodajas y lo servimos.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWwI9psmuxsE07pNDVOol0_EIW2HDPWQlV6nP7vzp5JOlNCFlagxm0C0diTN-bpBTuUDFgiXPp-IaGmmb_8ZBpD_KK9rnMy9xLOFZl2dUtqJp0BxjWGwKRiYUOPM1BLxCIfw_NkCkU64/s2048/20210422_141301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWwI9psmuxsE07pNDVOol0_EIW2HDPWQlV6nP7vzp5JOlNCFlagxm0C0diTN-bpBTuUDFgiXPp-IaGmmb_8ZBpD_KK9rnMy9xLOFZl2dUtqJp0BxjWGwKRiYUOPM1BLxCIfw_NkCkU64/w300-h400/20210422_141301.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhpn0brp-oNV4iyqhsXZqUU23eM5DBu39NEBVHjl8B-fH1SqYgENiaqn6qTViQ3yL8QIpQsUDbHwI6scPMR8tXq2dNVpASkS-e6_k5jd0hpfTBrFrBleyIhtNmMVGjBzIf8N7H-k8W95g/s2048/20210422_141447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhpn0brp-oNV4iyqhsXZqUU23eM5DBu39NEBVHjl8B-fH1SqYgENiaqn6qTViQ3yL8QIpQsUDbHwI6scPMR8tXq2dNVpASkS-e6_k5jd0hpfTBrFrBleyIhtNmMVGjBzIf8N7H-k8W95g/w400-h300/20210422_141447.jpg" width="400" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><br /><div><span style="font-family: verdana;">(El aceite sobrante de los champiñones al ajillo lo podemos aprovechar para impregnar el pan y enriquecer el sabor.)</span></div>Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com0tag:blogger.com,1999:blog-5460068557047070181.post-40559122758646791022020-07-08T00:31:00.008+02:002020-07-08T00:52:23.168+02:00Huevos de chocos "aliñaos"<div>
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En el fuego poner una cazuela con agua y sal.</span><span style="font-family: verdana;"><br /></span></div>
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Cocerlos durante unos 10 minutos, escurrirlos y pasarlos a un bol con agua fría.</span></div>
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Sacar volver a escurrir y dejar enfriar para cortar en rodajas no finas.</span></div>
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<span style="font-family: verdana;">Mientras tanto preparamos una vinagreta con aceite de oliva, vinagre, sal y un poco de agua. En esta vinagreta introducimos una cebolleta cortada y perejil picado. </span></div>
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Una vez fríos los huevos de chocos, los regamos generosamente con la vinagreta. Rectificamos de sal si hiciera falta. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4NsAncoXaD7EhyphenhyphenakQGruyDRv36uvW_eRsvszN16fxdlickirOjXanDtB9_nOXNiTSBllv_dSrClbf2w8sKx5qJOXYhyphenhyphen4WuxxJQI0h5IroePztntHR3ofRUr7kjhl79b87VwrXXLiL80/s2048/20200618_215940.jpg" style="-webkit-text-stroke-width: 0px; color: #0066cc; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4NsAncoXaD7EhyphenhyphenakQGruyDRv36uvW_eRsvszN16fxdlickirOjXanDtB9_nOXNiTSBllv_dSrClbf2w8sKx5qJOXYhyphenhyphen4WuxxJQI0h5IroePztntHR3ofRUr7kjhl79b87VwrXXLiL80/w640-h480/20200618_215940.jpg" width="640" /></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com2tag:blogger.com,1999:blog-5460068557047070181.post-2054728551629547742020-07-07T23:16:00.001+02:002020-07-07T23:16:38.913+02:00Ensalada de alubias con remolacha<div class="separator" style="clear: both; text-align: center;"><br /></div>
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<div class="separator" style="clear: both; text-align: center;"><font color="#000120"></font><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitq9tog8aTVWafHv8J3NPqUaivZoIK0IjyscCCHa5qTBLDo_Ra8IvG-qx_GktV1opIXuHugbWLhuL6W2ho10ZMbo8MnKv0V6Hoi-GKSPSUmClI0XtQcm6otgSDiKasMJnJWtmQuZiS4PA/s2048/20200707_122804.jpg" style="-webkit-text-stroke-width: 0px; color: #0066cc; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="2048" data-original-width="1536" height="625" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitq9tog8aTVWafHv8J3NPqUaivZoIK0IjyscCCHa5qTBLDo_Ra8IvG-qx_GktV1opIXuHugbWLhuL6W2ho10ZMbo8MnKv0V6Hoi-GKSPSUmClI0XtQcm6otgSDiKasMJnJWtmQuZiS4PA/w469-h625/20200707_122804.jpg" width="469" /></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br /></div><div class="separator" style="clear: both; text-align: center;"><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br /></div><h3 class="separator" style="clear: both; text-align: center;"><u>Ingredientes:</u></h3><h3 class="separator" style="clear: both; text-align: center;"><u><font face="verdana"></font></u><u></u><br /></h3><h3 class="separator" style="clear: both; text-align: center;">Alubias blancas de bote ya cocidas (usé Campo Largo del Lidl)</h3><h3 class="separator" style="clear: both; text-align: center;">1 Remolacha cocida</h3><h3 class="separator" style="clear: both; text-align: center;">1 Cebolleta</h3><h3 class="separator" style="clear: both; text-align: center;">1 Tomate</h3><h3 class="separator" style="clear: both; text-align: center;">Picadillo de pepinillos y zanahorias en vinagre. (Mercadona)</h3><h3 class="separator" style="clear: both; text-align: center;">Perejil</h3><h3 class="separator" style="clear: both; text-align: center;">Sal</h3><h3 class="separator" style="clear: both; text-align: center;">Aceite de oliva virgen extra</h3><h3 class="separator" style="clear: both; text-align: center;">Vinagre de manzana</h3><div class="separator" style="clear: both; text-align: center;"><font face="verdana"></font><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht0tq0o3c2LQYoZQQdK6712Im0I0AP8ilYzXApzIQM9o07e24moIeADi5ov1efu3wxupW3syK1lHZHcb81eIHFHXxCoq7RahW3EhUAr2Rn6bGMP9n2xhC7KhRkCATjXJZRa-prPFsmVlc/s2048/20200707_114627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="625" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht0tq0o3c2LQYoZQQdK6712Im0I0AP8ilYzXApzIQM9o07e24moIeADi5ov1efu3wxupW3syK1lHZHcb81eIHFHXxCoq7RahW3EhUAr2Rn6bGMP9n2xhC7KhRkCATjXJZRa-prPFsmVlc/w469-h625/20200707_114627.jpg" width="469" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 class="separator" style="clear: both; text-align: center;">Ponemos las alubias en una fuente, picamos la cebolleta y le añadimos el picadillo de pepinillos y zanahorias en vinagre.</h3>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFFlV6sx4oR8coUMtBT5yCrtvn-s2Wmnw0T-gkpWH_daLG4c5lRQmuHHTobo659hRitI8YotMecJtqM7JzZaP_Fqscu_twc3nwfeJPbDMo0zqVuLUXaKW8HuaVLwztJe_9UoHzq_aeuvk/s2048/20200707_120104.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="625" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFFlV6sx4oR8coUMtBT5yCrtvn-s2Wmnw0T-gkpWH_daLG4c5lRQmuHHTobo659hRitI8YotMecJtqM7JzZaP_Fqscu_twc3nwfeJPbDMo0zqVuLUXaKW8HuaVLwztJe_9UoHzq_aeuvk/w469-h625/20200707_120104.jpg" width="469" /></a></div><h3 class="separator" style="clear: both; text-align: center;">A continuación cortamos el tomate en pequeños dados</h3><font face="verdana"></font><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQ0jSMQGyKJArA6K4huVJWm9e1WMY3O_QNREzIZKX2IqEpdCx_YL4oHiruv_4-uVyNY5hULqCgpH8b8Cv-X2iLb9rVpzsAdf1x-7ZmCwo9b93Zk6_TAUiSr0VQ2O_4xP7u47PZQsZQcs/s2048/20200707_120327.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQ0jSMQGyKJArA6K4huVJWm9e1WMY3O_QNREzIZKX2IqEpdCx_YL4oHiruv_4-uVyNY5hULqCgpH8b8Cv-X2iLb9rVpzsAdf1x-7ZmCwo9b93Zk6_TAUiSr0VQ2O_4xP7u47PZQsZQcs/w500-h375/20200707_120327.jpg" width="500" /></a></div><div><br /></div><blockquote dir="ltr" style="margin-bottom: 0px; margin-right: 0px; margin-top: 0px; padding: 0px;"><blockquote dir="ltr" style="margin-bottom: 0px; margin-right: 0px; margin-top: 0px; padding: 0px;"><blockquote dir="ltr" style="margin-bottom: 0px; margin-right: 0px; margin-top: 0px; padding: 0px;"><blockquote dir="ltr" style="margin-bottom: 0px; margin-right: 0px; margin-top: 0px; padding: 0px;"><blockquote dir="ltr" style="margin-bottom: 0px; margin-right: 0px; margin-top: 0px; padding: 0px;"><h3 style="text-align: left;">Igual hacemos con la remolacha</h3></blockquote></blockquote></blockquote></blockquote></blockquote><div><font face="verdana"></font><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxDI05m6oPXmoEP1fBdbypR_UMzzm2orGQnVYHAPTuKqmBpV6aoJxqP1t4-Ppy6qFmV7F_e_13GmLpJ9PbleGGtGtyTalN4Xa7u-2NpAT1CjzwXKQarTKLNCqtyDhxLWM4EhoOV9We43U/s2048/20200707_120814.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxDI05m6oPXmoEP1fBdbypR_UMzzm2orGQnVYHAPTuKqmBpV6aoJxqP1t4-Ppy6qFmV7F_e_13GmLpJ9PbleGGtGtyTalN4Xa7u-2NpAT1CjzwXKQarTKLNCqtyDhxLWM4EhoOV9We43U/w500-h375/20200707_120814.jpg" width="500" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 class="separator" style="clear: both; text-align: center;">Preparamos la vinagreta con el aceite, el vinagre y la sal y lo removemos bien para que se disuelva la sal. </h3><div class="separator" style="clear: both; text-align: center;"><font face="verdana"><br /></font></div><h3 class="separator" style="clear: both; text-align: left;">Cuando esté ya terminada la vinagreta bañamos las alubias con ella, removemos y cubierta con un film o tapa de silicona, la llevamos al frigorífico para que al menos durante un par de horas los sabores se mezclen, antes de consumirla. </h3><font face="verdana"><div class="separator" style="clear: both; text-align: center;"><br /></div></font><h3 class="separator" style="clear: both; text-align: center;">En esta ocasión no tenía perejil suficiente y le puse una rama para adornar, pero también se le puede picar un poco.</h3><h3 class="separator" style="clear: both; text-align: center;">Se toma fría y la podemos tener preparada del día anterior</h3><h3 class="separator" style="clear: both; text-align: center;">Es una ensalada muy sencilla, con pocos ingredientes y muy nutritiva.</h3><h3 class="separator" style="clear: both; text-align: center;"><br /></h3><font face="verdana"></font><h3><br /></h3><div class="separator" style="clear: both; text-align: center;"><u><font color="#000120"></font></u><br /></div>Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com0tag:blogger.com,1999:blog-5460068557047070181.post-70384202908808673232019-04-22T20:29:00.000+02:002019-04-22T20:29:05.568+02:00Soldaditos de Pavía (Miguel Salcedo)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbxQQVQCE0D2ZLWa2DRQAlf1RDjNOK1f0i3TumH5JzdrfAbuYhgQjwnGT_BYZ0fAWceL2yR6zzSQ2rdc1h7OC70KYkmQVoh-gxcEyekYq2tKHfaQTzo-P5V0qKSWnsHnldlcR0lJhTO2A/s1600/20190419_221744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbxQQVQCE0D2ZLWa2DRQAlf1RDjNOK1f0i3TumH5JzdrfAbuYhgQjwnGT_BYZ0fAWceL2yR6zzSQ2rdc1h7OC70KYkmQVoh-gxcEyekYq2tKHfaQTzo-P5V0qKSWnsHnldlcR0lJhTO2A/s400/20190419_221744.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">500 gr. de bacalao</span></div>
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<span style="font-family: "verdana" , sans-serif;">Azafrán</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 dientes de ajos</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 gramos de comino</span></div>
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<span style="font-family: "verdana" , sans-serif;">Una cucharada de harina</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/4 kg. de harina tamizada</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 cucharadas de vinagre</span></div>
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<span style="font-family: "verdana" , sans-serif;">Sal</span></div>
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<span style="font-family: "verdana" , sans-serif;">Un poco de agua</span></div>
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<span style="font-family: "verdana" , sans-serif;">Perejil fresco</span></div>
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<span style="font-family: "verdana" , sans-serif;">Aceite de oliva</span></div>
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<span style="font-family: "verdana" , sans-serif;">3 claras de huevo</span></div>
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<span style="font-family: "verdana" , sans-serif;">Limón</span></div>
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<span style="font-family: "verdana" , sans-serif;">Salsa mayonesa</span><br />
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<span style="font-family: "verdana" , sans-serif;"></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="font-family: "trebuchet ms" , sans-serif;"></span><span style="font-family: "verdana" , sans-serif;"></span><br />
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<span style="font-family: "verdana" , sans-serif;">Se remoja el bacalao, se exprime y se machaca.</span></div>
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<span style="font-family: "verdana" , sans-serif;">También se machacan en el mortero el azafrán, el ajo y el comino; se añade la cucharada de harina y se re mueve bien</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF4A4lhMv_Rdajw4sV5A4xvxMeF4yTdWjtBlD1iCWgVGIfuDOwHWjZvNQZUzAN5PN4zl3F2NMuyTb2HbExF9WyP3g6Z8TJULwtwGh8UXX25IhzU8CLz7R3S9BCRHT3zL2sVgNdgsqkMT8/s1600/20190419_212738.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF4A4lhMv_Rdajw4sV5A4xvxMeF4yTdWjtBlD1iCWgVGIfuDOwHWjZvNQZUzAN5PN4zl3F2NMuyTb2HbExF9WyP3g6Z8TJULwtwGh8UXX25IhzU8CLz7R3S9BCRHT3zL2sVgNdgsqkMT8/s400/20190419_212738.jpg" width="400" /></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<span style="font-family: "verdana" , sans-serif;"> En un recipiente aparte se echan el cuarto kilo de harina tamizada,</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ex8uIxfQV30Pc0LX0QX0cw5qkwZNs3fSZBezYr7IdAEtqBlBPGgBUVB4dgRKTQDDFhkZPHB5siBxnCC5qY_zwfRvkKvgyt7tuARqUJN8qiOxJE097_UpmDH4o2y8Zd9nt-SO8EUOTrk/s1600/20190419_212954.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ex8uIxfQV30Pc0LX0QX0cw5qkwZNs3fSZBezYr7IdAEtqBlBPGgBUVB4dgRKTQDDFhkZPHB5siBxnCC5qY_zwfRvkKvgyt7tuARqUJN8qiOxJE097_UpmDH4o2y8Zd9nt-SO8EUOTrk/s400/20190419_212954.jpg" width="400" /></a></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
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<span style="font-family: "verdana" , sans-serif;"> el vinagre, la sal, el agua, el perejil y</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV95XkjtfKhgeBfYIRsgaBc6FHptUhml6BUpzmbS2B3rzpdQL2PkIPY5Jc6sm750CwH2d1u_wjccZ86uzGEQbmETBDUsv1ClyhRCVNzbuCmTtiULTjkuWDxsw2kX0StMto8ydP8x5FLqw/s1600/20190419_213830.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV95XkjtfKhgeBfYIRsgaBc6FHptUhml6BUpzmbS2B3rzpdQL2PkIPY5Jc6sm750CwH2d1u_wjccZ86uzGEQbmETBDUsv1ClyhRCVNzbuCmTtiULTjkuWDxsw2kX0StMto8ydP8x5FLqw/s400/20190419_213830.jpg" width="400" /></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
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<span style="font-family: "verdana" , sans-serif;"> por último, la mezcla realizada en el mortero.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoXlRk1SJTWzYITs4mn4kDSbjhu7HXaDhxSHlzih7E-H_IfLJPfIgvkalZP7CBcFciNcjL0uTe8FpywF7L9ETChtji5f7JrO_ym_J9RMGZBX1Jne3lYihqtl0oi1961Wx5w7PtnZZ_M4/s1600/20190419_214101.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoXlRk1SJTWzYITs4mn4kDSbjhu7HXaDhxSHlzih7E-H_IfLJPfIgvkalZP7CBcFciNcjL0uTe8FpywF7L9ETChtji5f7JrO_ym_J9RMGZBX1Jne3lYihqtl0oi1961Wx5w7PtnZZ_M4/s400/20190419_214101.jpg" width="400" /></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<span style="font-family: "verdana" , sans-serif;"> Se trabaja muy bien la pasta procurando que quede espesa </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEQGf9j2JRmxoRn8347Uhi8u0e_FoQAWlq0wLu9AW1caVJu9-NJ1vgagrczumPJiaBhnaQwwBzG0hZq1lKX0vaCN3mEoDTwWSPnYkw1EM-wv5ocz7ye1ou7XaFiYaunJ641sly8DEGPj8/s1600/20190419_214421.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEQGf9j2JRmxoRn8347Uhi8u0e_FoQAWlq0wLu9AW1caVJu9-NJ1vgagrczumPJiaBhnaQwwBzG0hZq1lKX0vaCN3mEoDTwWSPnYkw1EM-wv5ocz7ye1ou7XaFiYaunJ641sly8DEGPj8/s400/20190419_214421.jpg" width="300" /></a></div>
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<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">y se le agrega el bacalao, liado ligeramente con el aceite fino. Se montan las 3 claras de huevo a punto de nieve</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLzA4luHWSGKAwBbFbsvXr-h4ByPa_jlXBFG1P2mOHt9SGSqsQak5mWR9BQCoXQI_bor9uYWpRrWavWUiL4eo4_f56ATcuQwkYziyyvN7OXjzcWDM08ZyTZu_RjkINFn2Dpo-RwNOH_SE/s1600/20190419_215002.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLzA4luHWSGKAwBbFbsvXr-h4ByPa_jlXBFG1P2mOHt9SGSqsQak5mWR9BQCoXQI_bor9uYWpRrWavWUiL4eo4_f56ATcuQwkYziyyvN7OXjzcWDM08ZyTZu_RjkINFn2Dpo-RwNOH_SE/s400/20190419_215002.jpg" width="400" /></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<span style="font-family: "verdana" , sans-serif;">y se unen a lo preparado anteriormente. A continuación se fríe la pasta a cucharadas en aceite caliente, procurando darle una forma alargada. Se doran muy bien por los dos lados y se sirven con la salsa mayonesa.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Las rodajas de limón se utilizan como adorno.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCzi3DcY23TWnOP7-h4IjJ2vaql-BZAQTAhE9o_IJ2PBFpUzqRMWEHbm70mk7Z1ZKJTnt8uK-lv2WNFeKcnsP4MGtl6V1Yr9vXsstdLWtAu9-ZrQ9IhOXaJhpZ3vguJGqWoSmbYnuHw4w/s1600/20190421_201146+%25282%2529.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCzi3DcY23TWnOP7-h4IjJ2vaql-BZAQTAhE9o_IJ2PBFpUzqRMWEHbm70mk7Z1ZKJTnt8uK-lv2WNFeKcnsP4MGtl6V1Yr9vXsstdLWtAu9-ZrQ9IhOXaJhpZ3vguJGqWoSmbYnuHw4w/s400/20190421_201146+%25282%2529.jpg" width="400" /></a></div>
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<div style="margin: 0px 0px 13.33px;">
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<div style="margin: 0px 0px 13.33px; text-align: center;">
<span style="line-height: 115%; margin: 0px;">(“La cocina
andaluza”.<span style="margin: 0px;"> </span>Miguel Salcedo Hierro. Edit.
Nebrija 1979.)</span></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com0tag:blogger.com,1999:blog-5460068557047070181.post-86881133756332423182018-09-22T23:06:00.001+02:002018-09-22T23:17:24.053+02:00Berenjenas con tomate<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8aBnNEOrGGfv0xJAx_V0geMi4TNpV7dklazTo2GLe7oaju622apl1S8_GHrdNE6dtl6fOLt1v0kPiFBu_Jvt4ZSM4LPTbB-Yhn_TD14AMUi-3Ais4LxlyAXE1vHHagZ6JYGE_-X5cbQ/s1600/Berenjenas+20170109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8aBnNEOrGGfv0xJAx_V0geMi4TNpV7dklazTo2GLe7oaju622apl1S8_GHrdNE6dtl6fOLt1v0kPiFBu_Jvt4ZSM4LPTbB-Yhn_TD14AMUi-3Ais4LxlyAXE1vHHagZ6JYGE_-X5cbQ/s320/Berenjenas+20170109.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">500 gr. de</span> <span style="font-family: "verdana" , sans-serif;">berenjenas</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 cebollas</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">1 lata pequeña de tomate (aprox. 400 gr.)</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">aceite de oliva virgen extra</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">sal</span></div>
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<span style="font-family: "verdana" , sans-serif;">3 ajos</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">pimienta negra</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">tomillo (opcional)</span></div>
<div style="text-align: center;">
<span style="background-color: transparent; color: black; display: inline; float: none; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: "verdana" , sans-serif;">perejil</span></span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_1RjuMT2SqgZDTGc5hgt3DSroUBzFGTcEZAf7_zwrRhZpLl4dtFje78VzmnzQkhuHHYJWYffkh3izEeeRLxtgXkLg9ZzK61Fp-ShORl6bk1wGLmyah-c5MsXV51yZlOBT9XFvHEB6hQ/s1600/Berenjenas+con+tomate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_1RjuMT2SqgZDTGc5hgt3DSroUBzFGTcEZAf7_zwrRhZpLl4dtFje78VzmnzQkhuHHYJWYffkh3izEeeRLxtgXkLg9ZzK61Fp-ShORl6bk1wGLmyah-c5MsXV51yZlOBT9XFvHEB6hQ/s320/Berenjenas+con+tomate.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"></span><br />
<span style="font-family: "verdana" , sans-serif;">Corta las berenjenas en dados, sala y deja reposar 20 minutos, para que "suden" y eliminar el amargor.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Q20iiBVlbF2ohk63tAE5u9b_erhWELeFUQ5W7jOr6pfB5FTy7Y50MjbiPn9nJgwf4TSI4z3POIrToF-WoT32VDsGs2BFDASjJfl_KpAi02igMkgpmGTfRKM4rYl9K74GgKxV2TLnZ9c/s1600/Berenjenas+con+tomate+%25282%2529.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Q20iiBVlbF2ohk63tAE5u9b_erhWELeFUQ5W7jOr6pfB5FTy7Y50MjbiPn9nJgwf4TSI4z3POIrToF-WoT32VDsGs2BFDASjJfl_KpAi02igMkgpmGTfRKM4rYl9K74GgKxV2TLnZ9c/s320/Berenjenas+con+tomate+%25282%2529.jpg" width="320" /></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
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<span style="font-family: "verdana" , sans-serif;">A continuación fríelas en aceite bien caliente durante 5 minutos y añade la cebolla y el ajo picado, removiendo para que no se queme. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkqOUUmHESwyLPmeb9-qrcw7HN0P2OOvO_tZSXprtvANXxq7wJk5_-LGkjypsCAuktjPh1uTCmskXLIcmRP84frtQ2eknXQkH_3yI90xC_pOcwmFE0AeI_jZma0lLYaH7Sr0qW0coZZM/s1600/Berenjenas+con+tomate+%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkqOUUmHESwyLPmeb9-qrcw7HN0P2OOvO_tZSXprtvANXxq7wJk5_-LGkjypsCAuktjPh1uTCmskXLIcmRP84frtQ2eknXQkH_3yI90xC_pOcwmFE0AeI_jZma0lLYaH7Sr0qW0coZZM/s320/Berenjenas+con+tomate+%25285%2529.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"></span><br />
<span style="font-family: "verdana" , sans-serif;">Agrega la sal, la pimienta, el tomillo (opcional) y el tomate triturado.</span><br />
<span style="font-family: "verdana" , sans-serif;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiizwy46tdxeA9gQSRDhJ1iogUjMQ5qIc6NrDSZLMxgHWhmL2-ODqhPKPUAYq44jhsQDL8ulu3zwY-mqnNv5QR6iY_EODPygGmGnLzTgX2jDU9obslAYRCqdFZYYjEhupv0d7txhRqAJgo/s1600/Berenjenas+con+tomate+%25286%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiizwy46tdxeA9gQSRDhJ1iogUjMQ5qIc6NrDSZLMxgHWhmL2-ODqhPKPUAYq44jhsQDL8ulu3zwY-mqnNv5QR6iY_EODPygGmGnLzTgX2jDU9obslAYRCqdFZYYjEhupv0d7txhRqAJgo/s320/Berenjenas+con+tomate+%25286%2529.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Dale unas vueltas 5-10 minutos para que el tomate se fría.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Ya en el plato le puedes picar un poco de perejil </span>Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com0tag:blogger.com,1999:blog-5460068557047070181.post-13287104817046378802018-09-08T23:44:00.003+02:002018-09-08T23:46:38.124+02:00Pimientos asados<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">Pimientos rojos (y verdes si se quieren mezclar)</span><br />
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<span style="font-family: "verdana" , sans-serif;">aceite de oliva virgen extra</span><br />
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<span style="font-family: "verdana" , sans-serif;">1 ajo</span><br />
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<span style="font-family: "verdana" , sans-serif;">cominos en grano, 1 cucharada aprox. </span><br />
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<span style="font-family: "verdana" , sans-serif;">cebolleta fresca</span></div>
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<span style="font-family: Verdana, sans-serif;">Los asamos en el horno 180º, 190º...,aproximadamente durante 60 minutos, (depende del horno)</span><span style="font-family: "verdana" , sans-serif;">C</span><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">olocamos en el fondo de la fuente de hornear papel de aluminio y sobre este los pimientos, ya lavados, con un poco de sal y un "hilito" de aceite de oliva, por encima.<span style="background-color: transparent; color: black; font-family: "verdana" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; color: black; display: inline; float: none; font-family: "quot"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; color: black; display: inline; float: none; font-family: "verdana" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span></span></span>Vamos observando el proceso y les damos una vuelta para que se asen bien por todos los lado</span></span>s.</div>
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En esta ocasión los asamos directamente en la parrilla, quedan riquísimos</div>
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<span style="font-family: "verdana" , sans-serif;">Tendremos preparado un recipiente con tapadera y según se van asando los vamos introduciendo y tapando para que "suden" y se pelen mejor. Cuando estén fríos les quitamos el tallo, la piel y las pepitas (éstas con una cucharilla de café salen muy bien)</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br />los preparamos en tiras al largo y le incorporamos un majado de ajo, sal y comino, así como un poco del jugo que hayan soltado.</span><span style="color: #000120;"><u></u><span style="font-family: "verdana" , sans-serif;"></span></span><br />
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<span style="font-family: "verdana" , sans-serif;">Ya sólo le falta picar una cebolleta en juliana. También se puede asar un poco junto con los pimientos hasta que se ablande. y rociarlos con un buen aceite de oliva y se mantienen en el frigorífico.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Se pueden servir con huevo duro cortado en 4 partes al largo (gajos), como base para una buena ventresca, con caballa, aceitunas negras.....</span></div>
<span style="font-family: "verdana" , sans-serif;"></span><span style="font-family: "verdana" , sans-serif;"></span><br />Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com0tag:blogger.com,1999:blog-5460068557047070181.post-71245207262443602542018-09-02T22:04:00.000+02:002018-09-02T22:04:04.259+02:00Cata de tomates en Conil de la Fra. (Cádiz)<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">El pasado sábado, 25 de agosto, asistimos a la <u>6ª.cata de tomates ecológicos,</u> organizada por MalasJierbas en Conil de la Fra. (Cádiz). Mereció la pena el desplazamiento desde Sevilla y gracias a Gurmé que publicó el acto.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Estar durante 2 horas en contacto con personas ilusionadas con el trabajo de campo que realizan y que tienen tan claro lo que significa defender la naturaleza y protegerla, cultivar sano y transmitir todo esto a través de los talleres....es algo muy positivo. Personas jóvenes luchando contra "titanes" para defender aquello en lo que creen y presumir de ello. "A pulso se lo ganan" </span></div>
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<span style="color: #000120;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWj-whpyZVgZfJC0qch8EmbkTINviP8SQ5HswJINiCczqv9Au_H0s7G88SyN68D7jQNwQKg0yGNf5siqYimNDkFFrCfri79nlaLmlSpBID7AeoBWzklqiEHXmZTPGxOcsC-sJjMD3RYyY/s1600/40276177_1836286293114470_2631718885383995392_n.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWj-whpyZVgZfJC0qch8EmbkTINviP8SQ5HswJINiCczqv9Au_H0s7G88SyN68D7jQNwQKg0yGNf5siqYimNDkFFrCfri79nlaLmlSpBID7AeoBWzklqiEHXmZTPGxOcsC-sJjMD3RYyY/s400/40276177_1836286293114470_2631718885383995392_n.jpg" style="cursor: move;" width="400" /></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
<br /> Foto compartida del Facebook Oti Juanlu Son MalasJierbas</div>
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Foto compartida de Facebook Oti Juanlu Son MalasJierbas</div>
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<span style="font-size: large;"></span><span style="font-size: small;"></span><span style="font-family: Verdana, sans-serif;"></span><span style="font-family: Verdana, sans-serif;"></span>Foto compartida de Facebook Oti Juanlu Son MalasJierbas<br />
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<span style="color: #000120;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhovUmHFXvxS5dcqBc9Vg7yAUNxSHWAmT6jwmj5tBB5KjIrREZ5f1zrdwzKxM9y3rWc3N2nOzZdcfFdPVuisKL8lf492d0U-5SrGxIqQ4PWl3qPqHGSHWDotUqSJ-x69SpUyV2-3SGjgI4/s1600/40212327_1836286466447786_815093224078049280_n.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="538" data-original-width="960" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhovUmHFXvxS5dcqBc9Vg7yAUNxSHWAmT6jwmj5tBB5KjIrREZ5f1zrdwzKxM9y3rWc3N2nOzZdcfFdPVuisKL8lf492d0U-5SrGxIqQ4PWl3qPqHGSHWDotUqSJ-x69SpUyV2-3SGjgI4/s400/40212327_1836286466447786_815093224078049280_n.jpg" style="cursor: move;" width="400" /></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<span style="font-family: "verdana" , sans-serif;">La cata tuvo lugar en la Bodega y Almazara Ecológica Sancha Pérez, que nos obsequió con una degustación de sus riquísimas uvas y vino moscatel.....</span></div>
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<span style="font-family: "verdana" , sans-serif;">y donde efectuamos un recorrido explicativo de cómo obtienen tanto el vino como el aceite. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Al terminar nos pasamos a fotografiar este hotel de insectos instalado en la finca</span><br />
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<span style="font-family: "verdana" , sans-serif;">Antes de salir habíamos fotografiado unos paneles sobre los insectos que nos ayudan a mantener el huerto saludable.... y he aquí algunos de ellos</span></div>
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Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com0tag:blogger.com,1999:blog-5460068557047070181.post-62022453755474177052018-07-07T22:50:00.000+02:002018-07-10T00:01:27.258+02:00Salsa salmorreta (arroces alicantinos)<div style="text-align: center;">
<u><span style="font-family: "verdana" , sans-serif;">Ingredientes:</span></u></div>
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<span style="font-family: "verdana" , sans-serif;">6 ajos</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 kg. de tomates maduros o en conserva</span></div>
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<span style="font-family: Verdana, sans-serif;">4 ñoras</span></div>
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<span style="font-family: "verdana" , sans-serif;">perejil picado, unas ramas</span><span style="font-family: "verdana" , sans-serif;"></span></div>
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<span style="font-family: "verdana" , sans-serif;">sal</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 cucharada de pimentón dulce</span></div>
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<span style="font-family: "verdana" , sans-serif;">hebras de azafrán (opcional)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Aceite de oliva virgen extra</span></div>
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<span style="font-family: "verdana" , sans-serif;">Quitamos a las <b>ñoras</b> la cabeza y las semillas, las partimos en 4 partes y ponemos a hidratar en agua templada unos 25 minutos aproximadamente. Transcurrido este tiempo las escurrimos muy bien, secamos y cortamos en juliana o a pequeños trozos.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Pelamos los <b>ajos</b>, partimos por la mitad (si son muy grandes) y los ponemos en una sartén con 2-3 cucharadas de <b>aceite oliva</b> para que se doren un poco, por ambos lados, a fuego lento.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpuG0IG6xmh2nKVkxq7q6AfEmiHnIsAi9NW4BNoXilNym1YtZ93bv0R0NcpwG_iX_hyphenhyphenDh1Z7ATpXT2z2YYflQuTmqSBEDct39Hfuv_EjqFQInocLBstIs_EThmmd_UbmTMmqMHsImo2Bc/s1600/20180707_112030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpuG0IG6xmh2nKVkxq7q6AfEmiHnIsAi9NW4BNoXilNym1YtZ93bv0R0NcpwG_iX_hyphenhyphenDh1Z7ATpXT2z2YYflQuTmqSBEDct39Hfuv_EjqFQInocLBstIs_EThmmd_UbmTMmqMHsImo2Bc/s320/20180707_112030.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Cuando los ajos estén algo dorados (si se doran mucho, amargan) ponemos unas <b>hebras de azafrán</b> para que se tueste en el aceite y a continuación las ñoras y el perejil picados.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Les damos unas vueltas (poco tiempo) junto con 1/2 cucharada de <b>pimentón dulce</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi777vLFFO60-UCfuNiz19yplNSnbxhA68rS1vuU4DYKiUU9cUWVM2smtk59zNLMme4291-tfp9x0G3dmBub9lZN0zPrt1aJJhrBTjid4bSCvD8Kz3SHOLsC4YI-YA-wj9zXDFmtql9RtE/s1600/20180707_113835.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi777vLFFO60-UCfuNiz19yplNSnbxhA68rS1vuU4DYKiUU9cUWVM2smtk59zNLMme4291-tfp9x0G3dmBub9lZN0zPrt1aJJhrBTjid4bSCvD8Kz3SHOLsC4YI-YA-wj9zXDFmtql9RtE/s320/20180707_113835.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">y añadimos el <b>tomate</b>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnT982kpXI2P1sjeDfRxNVwDnWr81gx2lNv26ncoADFDPT3S5EiQTAvGOWiCZCxN_WijDijUnLPhI_DHQ7_RkQnJZmhexm23hZQBA-U8LRyz6tCvlJ59f_TrkVfQbpUMDjtDl9qwdergY/s1600/20180707_114644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnT982kpXI2P1sjeDfRxNVwDnWr81gx2lNv26ncoADFDPT3S5EiQTAvGOWiCZCxN_WijDijUnLPhI_DHQ7_RkQnJZmhexm23hZQBA-U8LRyz6tCvlJ59f_TrkVfQbpUMDjtDl9qwdergY/s320/20180707_114644.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Dejamos que se evapore el agua del tomate manteniendo el fuego bajo. Esto pueden ser 25-30 minutos.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Transcurrido este tiempo, dejamos enfriar y pasamos por la batidora y/o pasapurés.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TiucOcnjRE4Mp3hlld1Kqh7BacT4g_eAbAXnUyiVtmBGS1Q-85hQHOW3kDfpJGTVKPae0dD5HgoBegHBxdlymBgOfldX5Hwd5jhBxMaGaGYxj4p794R5hLwzpNAZSppty0bxXmd4h0E/s1600/20180707_112114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TiucOcnjRE4Mp3hlld1Kqh7BacT4g_eAbAXnUyiVtmBGS1Q-85hQHOW3kDfpJGTVKPae0dD5HgoBegHBxdlymBgOfldX5Hwd5jhBxMaGaGYxj4p794R5hLwzpNAZSppty0bxXmd4h0E/s320/20180707_112114.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"></span><br />
<span style="font-family: "verdana" , sans-serif;">Cuando esté triturado todo lo podemos usar y congelar en cubitera el resto. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJEaWIZGybQacpGD29PZViO6RDqEfOJh7vSXUSIx_IFTy7qmJ7jsBXKaB3F2POuzwqcz28FTxbywX3KJOLFStTYLFbfAZbG1n4UZKpcXmHB79DMZgE5ikyaZgg0t4FQbiih6FvRDJT_qQ/s1600/20180707_214147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJEaWIZGybQacpGD29PZViO6RDqEfOJh7vSXUSIx_IFTy7qmJ7jsBXKaB3F2POuzwqcz28FTxbywX3KJOLFStTYLFbfAZbG1n4UZKpcXmHB79DMZgE5ikyaZgg0t4FQbiih6FvRDJT_qQ/s320/20180707_214147.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"></span><br />
<span style="font-family: "verdana" , sans-serif;">La cantidad aproximada sería de 1-2 cucharadas por persona.</span><br />
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<span style="font-family: "verdana" , sans-serif;">1-2 adas x persona</span>Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com0tag:blogger.com,1999:blog-5460068557047070181.post-61028659461185714142018-07-03T01:21:00.001+02:002018-07-03T01:24:26.459+02:00Aceitunas negras (de conserva).<br />
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<span style="background-color: white; color: blue; font-family: "verdana" , sans-serif;">Una lata de aceitunas negras en conserva (con hueso) </span></div>
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<span style="background-color: white; color: blue; font-family: "verdana" , sans-serif;"> un poco de pimentón dulce y si acaso una pizca del picante</span></div>
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<span style="background-color: white; color: blue; font-family: "verdana" , sans-serif;"> sal</span></div>
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<span style="background-color: white; color: blue; font-family: "verdana" , sans-serif;">un par de ajos machacados junto con una cucharada de cominos</span></div>
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<span style="background-color: white; color: blue; font-family: "verdana" , sans-serif;"> limón cortado a cuadraditos y </span></div>
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<span style="background-color: white; color: blue; font-family: "verdana" , sans-serif;">un poco de aceite de oliva.</span></div>
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<span style="color: black;"><span style="font-family: "verdana" , sans-serif;"></span><span style="color: blue;"></span><span style="background-color: white;"></span><br /></span></div>
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<span style="background-color: white; color: blue;">(Esperar 24 horas para que se mezclen los sabores)</span></div>
<u></u><u></u><span style="color: #007600;"></span><span style="color: #b01100;"></span><span style="color: #007670;"></span><span style="color: black;"></span><span style="color: cyan;"></span><span style="color: blue;"></span><span style="background-color: white;"></span><br />Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com0tag:blogger.com,1999:blog-5460068557047070181.post-69057911357899786772018-07-03T01:06:00.000+02:002018-07-07T19:58:14.731+02:00Croquetas del puchero<span style="color: #000032; font-family: "times new roman";"></span><br />
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<u>Ingredientes:</u></div>
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Cebolleta<br />
Sal<br />
Aove<br />
Hierbabuena (hojas)<br />
Carne que haya sobrado del puchero (ternera, pollo o cerdo), tocino, chorizo, morcilla.....<br />
Pimienta negra molida<br />
Huevo<br />
Harina<br />
Pan rallado<br />
Nuez moscada<br />
Salsa bechamel<br />
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Picar la cebolleta<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikmhuQPYAN2RbIUQ9iuh411T19uvoeEKe_BOwtvMuizc1UalNXbKEdfwwtkhvwEyfiGeW3pusCtSXtBErfCGhWe1OeYhGGezPl1jwEpOkXXGUZuHubWu5W52fFNcCosuSVLkNJuxPr-Zs/s1600/Croquetas+de+puchero+cebolleta+fri%25C3%25A9ndose+%25282%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikmhuQPYAN2RbIUQ9iuh411T19uvoeEKe_BOwtvMuizc1UalNXbKEdfwwtkhvwEyfiGeW3pusCtSXtBErfCGhWe1OeYhGGezPl1jwEpOkXXGUZuHubWu5W52fFNcCosuSVLkNJuxPr-Zs/s320/Croquetas+de+puchero+cebolleta+fri%25C3%25A9ndose+%25282%2529.jpg" width="320" /></a></div>
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Sofreimos la cebolleta, con aceite de oliva (mientras va tomando color, desmenuzamos o picamos la carne muy menudita)<br />
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añadimos a la cebolla, la carne, la nuez moscada rallada (una punta de cuchillo) un poco de pimienta negra, un poco de sal y remover bien para ligar con la cebolla<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAY2Sfrdgfa6WbNqbeSzl-Sd2bIM9O3lKGY9E5h9B6OJhLtgH2B5fTeRi9Gu3tOJ0vwoNUGTEcVFFDFbxE6FEp6yy_4voLoQcjFX7j_Rs6dTGGA_1MrnZc57iPp6d-vyEp2iN9slnY4b0/s1600/Croquetas+de+puchero+%25283%2529.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: right; color: #0066cc; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 16px; margin-left: 16px; orphans: 2; text-align: left; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAY2Sfrdgfa6WbNqbeSzl-Sd2bIM9O3lKGY9E5h9B6OJhLtgH2B5fTeRi9Gu3tOJ0vwoNUGTEcVFFDFbxE6FEp6yy_4voLoQcjFX7j_Rs6dTGGA_1MrnZc57iPp6d-vyEp2iN9slnY4b0/s320/Croquetas+de+puchero+%25283%2529.jpg" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; cursor: move; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" width="320" /></a><b style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></b><i style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-family: Times New Roman; font-size: 16px; font-style: italic; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></i><u style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></u><sub style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-family: Times New Roman; font-size: 11.06px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></sub><sup style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-family: Times New Roman; font-size: 11.06px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></sup><strike style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: line-through; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></strike><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjjNHF_aHvLbNm3Gt_fodRMys7qTHw3pb9kLa41-6WwoJgI1eb9NR8m1RVtg_jHpotlzn6mski_WPvcVsDBPbpQ9ZciKDTADfym2glK6natROj70bWonxchnrpaX_581KCny_QMjPXjU/s1600/Croquetas+masa+4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjjNHF_aHvLbNm3Gt_fodRMys7qTHw3pb9kLa41-6WwoJgI1eb9NR8m1RVtg_jHpotlzn6mski_WPvcVsDBPbpQ9ZciKDTADfym2glK6natROj70bWonxchnrpaX_581KCny_QMjPXjU/s320/Croquetas+masa+4.jpg" width="320" /></a><br />
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Se añade el caldo de puchero y poco a poco la harina sin dejar de remover para conseguir la bechamel hasta obtener la consistencia deseada para poder darle forma a las croquetas.<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span></div>
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Una vez apartado del fuego, lo pasamos a otro recipiente para que no siga manteniendo el calor, le añadimos la hierbabuena bien picadita y mezclamos.ç<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBLa3lpflzqEhbBd_8lVHXMX12Kbgj1Lt7dNWd7BkXGVkXJl2to31h2y0AoZpCkSaVyOwbnEv9KMVzWYsxt8zTX1Srid3_tTBjH1A5umasAPCTEY7oIWtF9sSqG5k42fgzydQZImxh2Y/s1600/Croquetas+de+puchero+enfri%25C3%25A1ndose+%25285%2529.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: right; color: #0066cc; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBLa3lpflzqEhbBd_8lVHXMX12Kbgj1Lt7dNWd7BkXGVkXJl2to31h2y0AoZpCkSaVyOwbnEv9KMVzWYsxt8zTX1Srid3_tTBjH1A5umasAPCTEY7oIWtF9sSqG5k42fgzydQZImxh2Y/s1600/Croquetas+de+puchero+enfri%25C3%25A1ndose+%25285%2529.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: right; color: #0066cc; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBLa3lpflzqEhbBd_8lVHXMX12Kbgj1Lt7dNWd7BkXGVkXJl2to31h2y0AoZpCkSaVyOwbnEv9KMVzWYsxt8zTX1Srid3_tTBjH1A5umasAPCTEY7oIWtF9sSqG5k42fgzydQZImxh2Y/s320/Croquetas+de+puchero+enfri%25C3%25A1ndose+%25285%2529.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBLa3lpflzqEhbBd_8lVHXMX12Kbgj1Lt7dNWd7BkXGVkXJl2to31h2y0AoZpCkSaVyOwbnEv9KMVzWYsxt8zTX1Srid3_tTBjH1A5umasAPCTEY7oIWtF9sSqG5k42fgzydQZImxh2Y/s1600/Croquetas+de+puchero+enfri%25C3%25A1ndose+%25285%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a>Lo cubrimos con un film transparente para que no se seque. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1iBfJsNKM0XwuAlYK99bMvOja_tChnwNfsJrvUa-2TrtAbISWuXzOZ04qiKuzo4Kt5Qj0NVekLZ-H0Yyfrm_c00d0Jtv7c56egtc-agssoBSkfCTefqVnGwfUVFfNycNKC4zpxyHsLQ/s1600/Croquetas+3.1.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: right; color: #0066cc; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 16px; margin-left: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1iBfJsNKM0XwuAlYK99bMvOja_tChnwNfsJrvUa-2TrtAbISWuXzOZ04qiKuzo4Kt5Qj0NVekLZ-H0Yyfrm_c00d0Jtv7c56egtc-agssoBSkfCTefqVnGwfUVFfNycNKC4zpxyHsLQ/s1600/Croquetas+3.1.jpg"></a><br />
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<img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1iBfJsNKM0XwuAlYK99bMvOja_tChnwNfsJrvUa-2TrtAbISWuXzOZ04qiKuzo4Kt5Qj0NVekLZ-H0Yyfrm_c00d0Jtv7c56egtc-agssoBSkfCTefqVnGwfUVFfNycNKC4zpxyHsLQ/s320/Croquetas+3.1.jpg" style="cursor: move;" width="320" /></div>
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Cuando la masa esté fría, formamos croquetas y las pasamos por huevo batido y pan rallado.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1iBfJsNKM0XwuAlYK99bMvOja_tChnwNfsJrvUa-2TrtAbISWuXzOZ04qiKuzo4Kt5Qj0NVekLZ-H0Yyfrm_c00d0Jtv7c56egtc-agssoBSkfCTefqVnGwfUVFfNycNKC4zpxyHsLQ/s1600/Croquetas+3.1.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: right; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 16px; margin-left: 16px; orphans: 2; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1iBfJsNKM0XwuAlYK99bMvOja_tChnwNfsJrvUa-2TrtAbISWuXzOZ04qiKuzo4Kt5Qj0NVekLZ-H0Yyfrm_c00d0Jtv7c56egtc-agssoBSkfCTefqVnGwfUVFfNycNKC4zpxyHsLQ/s1600/Croquetas+3.1.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: right; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 16px; margin-left: 16px; orphans: 2; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1iBfJsNKM0XwuAlYK99bMvOja_tChnwNfsJrvUa-2TrtAbISWuXzOZ04qiKuzo4Kt5Qj0NVekLZ-H0Yyfrm_c00d0Jtv7c56egtc-agssoBSkfCTefqVnGwfUVFfNycNKC4zpxyHsLQ/s1600/Croquetas+3.1.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: right; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 16px; margin-left: 16px; orphans: 2; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1iBfJsNKM0XwuAlYK99bMvOja_tChnwNfsJrvUa-2TrtAbISWuXzOZ04qiKuzo4Kt5Qj0NVekLZ-H0Yyfrm_c00d0Jtv7c56egtc-agssoBSkfCTefqVnGwfUVFfNycNKC4zpxyHsLQ/s1600/Croquetas+3.1.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: right; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 16px; margin-left: 16px; orphans: 2; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: black;">
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Una vez hecho esto las freímos en abundante aceite de oliva bien caliente. (Estas las freímos sólo un poco porque las vamos a congelar)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYhC77XaXqqpwiFCtSrvGvc1Kl6xz4NAwoyq7IPMlXR0yUGhvZxKvbuyRz-DJ33nkoNoxNR5anOl1bWTisMkCGuNp16mDoliA6Sw0-sP-2dghNCUtC7jS6_hcb_9NOtOBxwkiIeqUP9DI/s1600/Croquetas+de+puchero.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: right; color: #0066cc; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; orphans: 2; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYhC77XaXqqpwiFCtSrvGvc1Kl6xz4NAwoyq7IPMlXR0yUGhvZxKvbuyRz-DJ33nkoNoxNR5anOl1bWTisMkCGuNp16mDoliA6Sw0-sP-2dghNCUtC7jS6_hcb_9NOtOBxwkiIeqUP9DI/s320/Croquetas+de+puchero.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1iBfJsNKM0XwuAlYK99bMvOja_tChnwNfsJrvUa-2TrtAbISWuXzOZ04qiKuzo4Kt5Qj0NVekLZ-H0Yyfrm_c00d0Jtv7c56egtc-agssoBSkfCTefqVnGwfUVFfNycNKC4zpxyHsLQ/s1600/Croquetas+3.1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-variant: normal; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1iBfJsNKM0XwuAlYK99bMvOja_tChnwNfsJrvUa-2TrtAbISWuXzOZ04qiKuzo4Kt5Qj0NVekLZ-H0Yyfrm_c00d0Jtv7c56egtc-agssoBSkfCTefqVnGwfUVFfNycNKC4zpxyHsLQ/s1600/Croquetas+3.1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></span><br />
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<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-variant: normal; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1iBfJsNKM0XwuAlYK99bMvOja_tChnwNfsJrvUa-2TrtAbISWuXzOZ04qiKuzo4Kt5Qj0NVekLZ-H0Yyfrm_c00d0Jtv7c56egtc-agssoBSkfCTefqVnGwfUVFfNycNKC4zpxyHsLQ/s1600/Croquetas+3.1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: #b00000;"></span></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1iBfJsNKM0XwuAlYK99bMvOja_tChnwNfsJrvUa-2TrtAbISWuXzOZ04qiKuzo4Kt5Qj0NVekLZ-H0Yyfrm_c00d0Jtv7c56egtc-agssoBSkfCTefqVnGwfUVFfNycNKC4zpxyHsLQ/s1600/Croquetas+3.1.jpg" imageanchor="1" style="background-color: transparent; clear: right; color: #0066cc; float: right; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 16px; margin-left: 16px; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com0tag:blogger.com,1999:blog-5460068557047070181.post-42962161398420953732018-03-18T00:14:00.002+01:002018-03-18T21:35:43.077+01:00Judiones de La Granja<div style="text-align: center;">
<u><span style="font-family: "verdana" , sans-serif;">Ingredientes:</span></u></div>
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<u><span style="font-family: "verdana" , sans-serif;"><br /></span></u>
<span style="font-family: "verdana" , sans-serif;">500 gr. de judiones </span></div>
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<span style="font-family: "verdana" , sans-serif;">1 hoja de laurel</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 ajos</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cebolla</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cucharada de pimentón</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cucharada de harina</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cucharadita de tomillo (opcional)</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 cucharadas de aceite de oliva</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 oreja de cerdo</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 rabo de cerdo</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 chorizo</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 morcilla</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 trozo de beicon ahumado</span></div>
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<span style="font-family: "verdana" , sans-serif;">sal </span></div>
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<span style="font-family: "verdana" , sans-serif;"><u>Elaboración</u>:</span></div>
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<span style="font-family: "verdana" , sans-serif;">La noche anterior lavar y poner a remojo los judiones junto con 1 hoja de laurel y un hueso de jamón (opcional)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Ponemos agua en una cazuela y añadimos los judiones, el laurel y el hueso de jamón. Lo llevamos a ebullición. Cuando comience a hervir los "asustamos", es decir, cortamos la ebullición 3 veces con un poco de agua fría; posteriormente le quitamos la espuma que queda en la superficie y bajamos el fuego para que los judiones "no bailen". Es muy importante guisarlos a fuego suave (aunque tardemos 2-3 horas).</span></div>
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<span style="font-family: "verdana" , sans-serif;">Tapamos la olla y cuando haya transcurrido 1 hora aproximadamente, le incorporamos los 2 ajos (sin pelar), la oreja, el rabo, el chorizo, la morcilla y el beicon ahumado. Continuamos con la cocción y mientras tanto, en una sartén ponemos a calentar el aceite de oliva, echamos la cebolla y cuando ésta esté transparente, la harina, removiendo para que tome color y seguidamente el pimentón, apartando la sartén del fuego y removiendo bien.</span></div>
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<span style="font-family: "verdana" , sans-serif;">En los últimos minutos de cocción, (unos 15-20 minutos antes de finalizar) llevamos este sofrito a la olla y es el momento de poner la sal y el tomillo.</span></div>
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<span style="font-family: "verdana";"><br /></span>
<span style="font-family: "verdana";">Al servir acompañar los judiones de la oreja, rabo, chorizo, morcilla y beicon cortados en trozos de unos 3-4 cms. </span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Si lo consumimos a las 24 horas estará más rico. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4uATAEHTKLr8Rf41sx2jX-GtQb40rRMjecw8TW0VKkYi_ArO-pacatXxy5MuU-1Gshyphenhypheny09ZL9eZkSsTVjdit0qWjJ93U9QUcce9bw31t_fImBSlhYoJmkUw3lKkE8SB044fCBrs3js08/s1600/Judiones+de+La+Granja+20180316.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4uATAEHTKLr8Rf41sx2jX-GtQb40rRMjecw8TW0VKkYi_ArO-pacatXxy5MuU-1Gshyphenhypheny09ZL9eZkSsTVjdit0qWjJ93U9QUcce9bw31t_fImBSlhYoJmkUw3lKkE8SB044fCBrs3js08/s640/Judiones+de+La+Granja+20180316.jpg" width="640" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif;">Y si lo guisamos en olla de barro y al fuego de carbón............</span></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com0tag:blogger.com,1999:blog-5460068557047070181.post-23497688346447693252018-02-19T00:38:00.003+01:002018-02-19T00:38:52.146+01:00Arroz con acelgas y chirlas<u><span style="font-family: inherit;">I</span><span style="font-family: Verdana, sans-serif;">ngredientes:</span></u><br />
<u><span style="font-family: Verdana, sans-serif;"></span><br /></u>
<span style="font-family: Verdana, sans-serif;">1 cebolla</span><br />
<span style="font-family: Verdana, sans-serif;">4 dientes de ajos</span><br />
<span style="font-family: Verdana, sans-serif;">250 grs.de chirlas</span><br />
<span style="font-family: Verdana, sans-serif;">1 manojo de acelgas</span><br />
<span style="font-family: Verdana, sans-serif;">200 gr. de arroz </span><br />
<span style="font-family: Verdana, sans-serif;">aceite de oliva virgen extra</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<u><span style="font-family: Verdana, sans-serif;">Elaboración:</span></u><br />
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<u><span style="color: #000120;"><span style="font-family: Verdana, sans-serif;"></span><br /></span></u></div>
<span style="font-family: Verdana, sans-serif;">Lavamos las acelgas, cortamos los tallos de las mismas (nos servirán para hacer un potaje de garbanzos y "tronchos" de acelgas) </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-HB8U45AbHHfQ9lR0n3_h0PEHEy2vQXzPGXeiaRbbLU55ztxxc80zqOIXvUkX8ilS5Tnh-rmJdZ0B7nmXZWmdcojYFoqBzqVddCj43jFxotH12h-aK3uOoHxJTzGOqqfWwDZu5wSZ8s/s1600/19-02-2018+0-11-35.png" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: Verdana, sans-serif;"><img border="0" data-original-height="403" data-original-width="659" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-HB8U45AbHHfQ9lR0n3_h0PEHEy2vQXzPGXeiaRbbLU55ztxxc80zqOIXvUkX8ilS5Tnh-rmJdZ0B7nmXZWmdcojYFoqBzqVddCj43jFxotH12h-aK3uOoHxJTzGOqqfWwDZu5wSZ8s/s640/19-02-2018+0-11-35.png" width="640" /></span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-HB8U45AbHHfQ9lR0n3_h0PEHEy2vQXzPGXeiaRbbLU55ztxxc80zqOIXvUkX8ilS5Tnh-rmJdZ0B7nmXZWmdcojYFoqBzqVddCj43jFxotH12h-aK3uOoHxJTzGOqqfWwDZu5wSZ8s/s1600/19-02-2018+0-11-35.png" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></a></div>
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<span style="font-family: Verdana, sans-serif;"> y las hojas las llevamos a una cazuela con agua hirviendo, dejándolas hervir unos 3 minutos aproximadamente. </span><br />
<span style="font-family: Verdana, sans-serif;">Las sacamos, escurrimos y posteriormente las cortamos.</span><br />
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<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Picamos la cebolla y 2 ajos y sofreímos a fuego lento en el aceite de oliva.</span><br />
<span style="font-family: inherit;"></span><span style="font-family: Verdana, sans-serif;"></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNPZi_6lgkMRYYr3M90dSbeXrlw_b2YysF6CEveihYO461tRsfADtTnfs-Y4X3zW3Ga74oQuc54RKf7u5n9ruHyZhr9MWqehkbFaPUjYcHBAKNhAKO3cJ4iWm3OphMxhB-JuaZ7W3-0jw/s1600/Arroz+con+acelgas+y+chirlas+elaborac..jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNPZi_6lgkMRYYr3M90dSbeXrlw_b2YysF6CEveihYO461tRsfADtTnfs-Y4X3zW3Ga74oQuc54RKf7u5n9ruHyZhr9MWqehkbFaPUjYcHBAKNhAKO3cJ4iWm3OphMxhB-JuaZ7W3-0jw/s640/Arroz+con+acelgas+y+chirlas+elaborac..jpg" width="640" /></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
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<span style="font-family: Verdana, sans-serif;">Incorporamos al sofrito, las acelgas escurridas y rehogamos durante unos minutos.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCzysqXUk3KA6QH6cr5e8uBWVNPQIP-GImIVlmXH1pSPrd7Ljf2GCQKjSQQnnacMODSTlNdunYXdJlyIndpopwyfUyCZKUSBVXt5atFKw4xc_0vTvcNTEVNJDLu0n6lGIxAEGyDxfIPzY/s1600/Arroz+con+acelgas+y+chirlas+elaboraci%25C3%25B3n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-family: Verdana, sans-serif;">Ponemos una cucharada de pimentón molido y otra de tomate frito removiendo un poco.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-ryPDMGg68W1AQxGOKniUfg-U2CFD5qCMbJEB1-xKLiefvcqqmEf7tJ9Dxlv22mRJ56FjmPWV2xuDSk20mO7yqaxJQFXWkKLKQ6oM3X3b_XdOp6grEVusg4NP2eaQ77bsfJ-AOHanl8/s1600/Arroz+con+acelgas+y+chirlas+elabor..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-ryPDMGg68W1AQxGOKniUfg-U2CFD5qCMbJEB1-xKLiefvcqqmEf7tJ9Dxlv22mRJ56FjmPWV2xuDSk20mO7yqaxJQFXWkKLKQ6oM3X3b_XdOp6grEVusg4NP2eaQ77bsfJ-AOHanl8/s1600/Arroz+con+acelgas+y+chirlas+elabor..jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-ryPDMGg68W1AQxGOKniUfg-U2CFD5qCMbJEB1-xKLiefvcqqmEf7tJ9Dxlv22mRJ56FjmPWV2xuDSk20mO7yqaxJQFXWkKLKQ6oM3X3b_XdOp6grEVusg4NP2eaQ77bsfJ-AOHanl8/s640/Arroz+con+acelgas+y+chirlas+elabor..jpg" style="cursor: move;" width="640" /></a><br />
<span style="font-family: Verdana, sans-serif;">Añadimos el arroz mezclándolo todo.</span><br />
<span style="font-family: Verdana, sans-serif;">.</span><br />
<span style="font-family: Verdana, sans-serif;">Agregamos agua caliente para que el arroz se haga.</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">En una sartén sofreímos los otros 2 ajos picados y agregamos las chirlas hasta que se abran.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioaU8zNDw59UeoUf1P8I_PF5c-hl7cofC_k4VzgyTHiGk4prx4tg9tHFXi4k4hXSUt2188fR7p05ehnnPW_NbevH1ZTYbMGAv4VJasLQNN5Vx5K1NEbWvdOnViwXx-UfhZEuImEXDXc98/s1600/Chirlas+030112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioaU8zNDw59UeoUf1P8I_PF5c-hl7cofC_k4VzgyTHiGk4prx4tg9tHFXi4k4hXSUt2188fR7p05ehnnPW_NbevH1ZTYbMGAv4VJasLQNN5Vx5K1NEbWvdOnViwXx-UfhZEuImEXDXc98/s640/Chirlas+030112.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Una vez abiertas añadir al arroz unos minutos antes de que termine la cocción</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com0tag:blogger.com,1999:blog-5460068557047070181.post-64519308925319056922018-02-17T21:42:00.000+01:002018-02-18T23:18:06.433+01:00Caldeirada de bacalao (sólo con la cabeza)<br />
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<span style="font-family: "verdana" , sans-serif;"><u>Ingredientes:</u></span><br />
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<span style="font-family: "verdana" , sans-serif;"> 3 patatas medianas<br />1 Cabeza de bacalao seco (puesta a remojo la noche anterior cambiándole el agua a primera hora de la mañana, para eliminar la sal)<br />aceite<br />sal<br />1 cebolla<br />1 ñora o pimiento rojo seco<br />1/2 pimiento rojo de asar<br />1/2 pimiento verde de asar<br />1 hoja de laurel<br />5-6 pimienta negra en granos<br />azafrán</span><br />
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<span style="font-family: "verdana" , sans-serif;"><u>Elaboración:</u><br /><br />En una cazuela con agua ponemos a hervir durante unos 10 minutos las patatas, la sal y 1 hoja de laurel, junto con la ñora (para que se hidrate y podamos extraer bien su pulpa) <br /><br />Mientras tanto......................<br /><br />* Preparamos un sofrito a fuego lento con la cebolla cortada en juliana y los pimientos cortados en tiras.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_fgF6TyV9A0zfrsVbB5PL36nNSuVgSXyTb7Y-gct0heYdFbxvClnH-sffQBgOelnDhtFjKDa6ocNo0nffMSKjYY2fUg5q-5ssXKy44YFwrUK_DUV3XnbqIQnnhteJ7EwCOPW54L2A5bk/s1600/Caldeirada+de+bacalao+%25281%2529.jpg"></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_fgF6TyV9A0zfrsVbB5PL36nNSuVgSXyTb7Y-gct0heYdFbxvClnH-sffQBgOelnDhtFjKDa6ocNo0nffMSKjYY2fUg5q-5ssXKy44YFwrUK_DUV3XnbqIQnnhteJ7EwCOPW54L2A5bk/s1600/Caldeirada+de+bacalao+%25281%2529.jpg"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_fgF6TyV9A0zfrsVbB5PL36nNSuVgSXyTb7Y-gct0heYdFbxvClnH-sffQBgOelnDhtFjKDa6ocNo0nffMSKjYY2fUg5q-5ssXKy44YFwrUK_DUV3XnbqIQnnhteJ7EwCOPW54L2A5bk/s640/Caldeirada+de+bacalao+%25281%2529.jpg" width="640" /></a><br />
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Transcurridos el tiempo de cocción incorporamos:<br />
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* la cabeza del bacalao (ya desalada)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyIvN5_ygQNzEIXETbRljV1Wzpz6WREA0EI779lT85RL12pVJCbQb6YOZiSiyp6Hen_A-wFz0tPLu7VWCOwhXQQj22OE0BUvq2EZ_x0Y8mfT0-7gzpfha3kPrA2ST3gm9btX-lqnaVKmI/s1600/Caldeirada+de+bacalao+%25286%2529.jpg"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyIvN5_ygQNzEIXETbRljV1Wzpz6WREA0EI779lT85RL12pVJCbQb6YOZiSiyp6Hen_A-wFz0tPLu7VWCOwhXQQj22OE0BUvq2EZ_x0Y8mfT0-7gzpfha3kPrA2ST3gm9btX-lqnaVKmI/s640/Caldeirada+de+bacalao+%25286%2529.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">* el sofrito de cebolla y pimientos</span></div>
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<span style="font-family: "verdana" , sans-serif;">* los granos de pimienta negra<br />* el azafrán<br />* la pulpa de la ñora ( o del pimiento seco)<br />* sal </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxqE6lYWlVlVjWlZ0ywkfYFpNMfF9oy8n5H8xOKv1iKBgrD6qokQRwqP4lUvvJJj6xKp8cgRAoJpwQfjdBJQVff39647gmqD0pa0uu2ISlDO86yOn_XimQcZ3gKLOp7NgBDNfiGg6SEg/s1600/Caldeirada+de+bacalao+%25284%2529.jpg"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxqE6lYWlVlVjWlZ0ywkfYFpNMfF9oy8n5H8xOKv1iKBgrD6qokQRwqP4lUvvJJj6xKp8cgRAoJpwQfjdBJQVff39647gmqD0pa0uu2ISlDO86yOn_XimQcZ3gKLOp7NgBDNfiGg6SEg/s640/Caldeirada+de+bacalao+%25284%2529.jpg" width="640" /></a><br />
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<span style="font-family: "verdana" , sans-serif;">Dejamos en cocción lenta otros 10-15 minutos hasta que las patatas enternezcan y se mezclen los sabores.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgepoaleKYtPo9jykaUrhlu01YvqYYgLo_ldsmaTiQ3Omr7uoCzrXr5HJfPjA77sXh-vCp4wRiERdmtLffu_Ssejb4dsfIHbHsUkqXxIRc5ebyMl5iBjIsaR59P2IhRMU2he3S4YZNqSpk/s1600/Caldeirada+de+bacalao+%25285%2529.jpg"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgepoaleKYtPo9jykaUrhlu01YvqYYgLo_ldsmaTiQ3Omr7uoCzrXr5HJfPjA77sXh-vCp4wRiERdmtLffu_Ssejb4dsfIHbHsUkqXxIRc5ebyMl5iBjIsaR59P2IhRMU2he3S4YZNqSpk/s640/Caldeirada+de+bacalao+%25285%2529.jpg" width="640" /></a></div>
Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com3tag:blogger.com,1999:blog-5460068557047070181.post-26212309135355279112018-02-03T23:49:00.000+01:002018-02-03T23:49:04.573+01:00Caricos (alubias cántabras)<div style="text-align: justify;">
<span style="color: #cccccc;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: #cccccc;"><span style="background-color: transparent; display: inline; float: none; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Hace</span><span style="background-color: transparent; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> unos meses nuestra hija "emigró" a tierras cántabras. Una vez instalada allí, nos envió unas "caricos" (alubias rojas cántabras) que ya sabíamos de su existencia, pero no de su sabor.</span></span></span></span></span><span style="font-family: "calibri";"><br /></span></div>
<span style="font-family: "calibri";"></span><b></b><i></i><u></u><sub></sub><sup></sup><span style="color: black;"></span><strike><br /></strike>
<span style="color: black;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZC1kQMuvT7eFTDqu4JQ5148hiujyAW7nxt4JAB3BOMJS0vACOY47EnX4EhAI0u_4KDugnT0pyqO7xJCL1shzksZhu4zTwZp235r1u2He9x4dGRlmnNkqLMOtm0Dx_hTQHxq4WgpiRFSw/s1600/Caricos+1.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: "roboto","helvetica neue","helvetica","arial",sans-serif; font-size: 13.93px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 13.93px; margin-right: 13.93px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZC1kQMuvT7eFTDqu4JQ5148hiujyAW7nxt4JAB3BOMJS0vACOY47EnX4EhAI0u_4KDugnT0pyqO7xJCL1shzksZhu4zTwZp235r1u2He9x4dGRlmnNkqLMOtm0Dx_hTQHxq4WgpiRFSw/s640/Caricos+1.jpg" width="640" /></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
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<div style="background-color: transparent; font: 400 16px "times new roman"; letter-spacing: normal; margin: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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<span style="font-family: "calibri";"><span style="color: #cccccc; font-family: "verdana" , sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Dispuestos a cocinarlas, lo primero que había que hacer era buscar cuál sería la mejor manera de elaborarlas.</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"></span><span style="color: #cccccc;"></span><span style="color: #cccccc;"></span><br /></div>
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<span style="font-family: "calibri";"><span style="font-family: "verdana" , sans-serif;"><span style="color: #cccccc;"><span style="color: #cccccc;">Seguimos el proceso según el restaurante Casa Enrique en Solares (Cantabria) publicado en el blog <a href="https://www.verema.com/blog/con-sincio/1027228-carico-montanes" target="">Con Sincio</a></span></span></span></span></div>
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<span style="font-family: "verdana";"><span style="color: #cccccc;"></span><span style="color: #cccccc;"></span><br /></span></div>
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<span style="color: #cccccc; font-family: "verdana" , sans-serif;">Para 400 gr. de alubias</span><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "calibri";"><br /></span></span></div>
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<span style="color: #cccccc; font-family: "verdana" , sans-serif;"> aceite de oliva virgen extra (1 cucharada)</span></div>
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<span style="color: #cccccc; font-family: "verdana" , sans-serif;"> un pimiento verde</span></div>
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<span style="color: #cccccc; font-family: "verdana" , sans-serif;">un pimiento choricero</span></div>
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<span style="color: #cccccc; font-family: "verdana" , sans-serif;"> unas cebolletas ( o una cebolla)</span></div>
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<span style="color: #cccccc; font-family: "verdana" , sans-serif;">pimentón</span></div>
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<span style="color: #cccccc; font-family: "verdana" , sans-serif;">4 ajos</span></div>
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<span style="color: #cccccc; font-family: "verdana" , sans-serif;"> sal </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl38M8N_KWhR2mMGgbcNGtEvq9yHCj6wshvuZclb36jVdN-cWnc26pLIkeGy90UUaCCi_U-rJZ2Ns8mCEANqdmj6u0gu0N2aB94hio8vHGoGhtlu6KS-pMQcM5zag7xRP2eXcNhRusAsA/s1600/Caricos+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl38M8N_KWhR2mMGgbcNGtEvq9yHCj6wshvuZclb36jVdN-cWnc26pLIkeGy90UUaCCi_U-rJZ2Ns8mCEANqdmj6u0gu0N2aB94hio8vHGoGhtlu6KS-pMQcM5zag7xRP2eXcNhRusAsA/s640/Caricos+3.jpg" width="640" /></a></div>
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<span style="font-family: "verdana";"><span style="background-color: transparent; color: #cccccc; display: inline; float: none; font-family: "verdana" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> La noche anterior las pusimos a remojo </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wIqc7FaX2qbjGYGSoToImctdjW1bSUW2jn7wtu-NawN2E1ZQqwx4Q8f-g2BDqu16TKCoWk6iS7HhsrXlVAweSghFWoFAtdgYKrth6MgpEAbgBtXXZkZxSWWflVImnd9dWDv99zsNPZc/s1600/Caricos+1.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wIqc7FaX2qbjGYGSoToImctdjW1bSUW2jn7wtu-NawN2E1ZQqwx4Q8f-g2BDqu16TKCoWk6iS7HhsrXlVAweSghFWoFAtdgYKrth6MgpEAbgBtXXZkZxSWWflVImnd9dWDv99zsNPZc/s640/Caricos+1.1.jpg" width="640" /></a></div>
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<span style="color: #cccccc;"><span style="font-family: "verdana";"><span style="background-color: transparent; display: inline; float: none; font-family: "verdana" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span></span><span style="font-family: "verdana";"><span style="background-color: transparent; display: inline; float: none; font-family: "verdana" , sans-serif; font-size: 16px; font-variant: normal; letter-spacing: normal; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; display: inline; float: none; font-family: "verdana" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Esto había que mimarlo, así que "tiramos" de la olla de barro</span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihGwlXcPCG7wd8u5WhDOI6KbrwlrmdSwcWM-tFYbPq2IhoifYII5oy-i-FNWpk4iNO-89QsLojbvDRYVx5XciGUbAp_8ZLGHFHaV0ou-vcQqq1KlKJvaG8qV786ElDsfjjCvt3uzDJXec/s1600/IMG_20180202_101745.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihGwlXcPCG7wd8u5WhDOI6KbrwlrmdSwcWM-tFYbPq2IhoifYII5oy-i-FNWpk4iNO-89QsLojbvDRYVx5XciGUbAp_8ZLGHFHaV0ou-vcQqq1KlKJvaG8qV786ElDsfjjCvt3uzDJXec/s640/IMG_20180202_101745.jpg" width="640" /></a></div>
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<span style="font-family: "verdana";"><br /></span>
<span style="font-family: "verdana";">cocemos las alubias <span style="background-color: transparent; font-family: "verdana" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> (</span><span style="background-color: transparent; font-family: "verdana" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-size: x-small; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">a fuego medio, para que no bailen</span>) durante 3-4 horas aprox. (<span style="font-size: x-small; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">en el fuego de leña un poco más</span>) con la cebolla, 2 dientes de ajos pelados, los pimientos y una cucharada de aceite de oliva, (<span style="font-size: x-small; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">bueno le pusimos dos</span>), cubriéndolas de agua.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr5DUuNlA68yVoiy-4VloG8EbkxpjCcIa3A00Q8CsvJvyjyoMiUPoCPuoWKiIARwSnBQfOSievT5oGZT0UtmS-vLQWjCntK7Xfw9eWPVJnLSbVqcYXr914xG31vTBLSHYmPyh_qV_xVA0/s1600/Caricos+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr5DUuNlA68yVoiy-4VloG8EbkxpjCcIa3A00Q8CsvJvyjyoMiUPoCPuoWKiIARwSnBQfOSievT5oGZT0UtmS-vLQWjCntK7Xfw9eWPVJnLSbVqcYXr914xG31vTBLSHYmPyh_qV_xVA0/s640/Caricos+10.jpg" width="640" /></a></div>
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<span style="font-family: "verdana";"><span style="color: #cccccc; font-family: "verdana" , sans-serif; font-size: small;">Cuando las caricos están tiernas, se pican los otros 2 dientes de ajos y se fríen en aceite a fuego muy suave para que no se quemen, se deja templar y se añade una cucharadita de pimentón removiendo esto unos segundos y vertiéndolo a las caricos.</span></span><br />
<span style="color: #004000; font-family: "verdana" , sans-serif; font-size: small;"></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana";"><span style="font-family: "verdana"; font-size: small;"><br /></span></span><span style="font-family: "verdana";"><span style="font-family: "verdana"; font-size: small;"><span style="color: #cccccc;">Mezclarlo suavemente, dejar cocer unos minutos, apagar el fuego y dejarlo reposar.</span></span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana";"></span><span style="color: #cccccc;"></span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"></span><br /></span></div>
<div style="font-size: 13.93px; font-variant-east-asian: normal; font-variant-numeric: normal; text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana";"><span style="color: #cccccc; font-family: "verdana" , sans-serif;">Ya sólo nos queda sentarnos a la mesa y disfrutar de la cuchara.</span></span></span></span></div>
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<span style="font-family: "verdana";"><span style="font-family: "verdana" , sans-serif;"></span><span style="font-family: "verdana" , sans-serif;"></span><span style="font-family: "verdana" , sans-serif;"></span><span style="font-family: "verdana" , sans-serif;"></span><span style="font-family: "verdana" , sans-serif;"></span><span style="font-family: "verdana" , sans-serif;"></span><span style="font-family: "verdana" , sans-serif;"></span><span style="font-family: "verdana" , sans-serif;"></span><span style="font-family: "verdana" , sans-serif;"></span><span style="font-family: "verdana" , sans-serif;"></span></span>
<span style="font-family: "verdana";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9OyVBDrr7mB8JsOV96LRPSFEjCEaL20fEmdaIt78TotDI2P0iKwzCD77NNV0E_oibW9gpQHk_-_sqM8wC1bPVbWLisGua9meIf8JUK9UYedKzN1SZx2KL8ZBttJo4oMHA3YW5gB5Noo/s1600/Caricos+7.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9OyVBDrr7mB8JsOV96LRPSFEjCEaL20fEmdaIt78TotDI2P0iKwzCD77NNV0E_oibW9gpQHk_-_sqM8wC1bPVbWLisGua9meIf8JUK9UYedKzN1SZx2KL8ZBttJo4oMHA3YW5gB5Noo/s640/Caricos+7.jpg" width="640" /></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></span></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com0tag:blogger.com,1999:blog-5460068557047070181.post-69557130166782049182017-11-07T00:41:00.000+01:002017-11-07T00:41:02.176+01:00Cambiando el agua a las aceitunas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3afECbY_xdrpgEor3z-wjgEBtiB8dSu8bY09LiBbbtuGrfPe6XbYRelyML7tvnn8lmuZZOnMwZlXih5iVbd-u88K7P_PCXivPiI2r9wgvbpiUMNhHlJRvsO7bwa8RfjgYtTxfDcjfjk/s1600/Aceitunas+cambio+de+agua+20171029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<span style="font-family: Verdana, sans-serif;">Un año más preparando nuestras aceitunas. </span><br />
<span style="font-family: Verdana, sans-serif;">Durante unos días (aprox. 14) hay que aplicar la rutina diaria de cambiar el agua (en este caso del grifo porque es agua de pozo y no contiene cloro)</span><br />
<span style="font-family: Verdana, sans-serif;"></span><span style="font-family: Verdana, sans-serif;"></span><span style="font-family: Verdana, sans-serif;"></span><span style="font-family: Verdana, sans-serif;"></span><br />
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<span style="font-family: Verdana, sans-serif;"></span><span style="font-family: Verdana, sans-serif;"></span><span style="font-family: inherit;"></span><span style="font-family: Verdana, sans-serif;"></span><span style="font-family: Verdana, sans-serif;"></span><span style="font-family: Verdana, sans-serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3afECbY_xdrpgEor3z-wjgEBtiB8dSu8bY09LiBbbtuGrfPe6XbYRelyML7tvnn8lmuZZOnMwZlXih5iVbd-u88K7P_PCXivPiI2r9wgvbpiUMNhHlJRvsO7bwa8RfjgYtTxfDcjfjk/s1600/Aceitunas+cambio+de+agua+20171029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3afECbY_xdrpgEor3z-wjgEBtiB8dSu8bY09LiBbbtuGrfPe6XbYRelyML7tvnn8lmuZZOnMwZlXih5iVbd-u88K7P_PCXivPiI2r9wgvbpiUMNhHlJRvsO7bwa8RfjgYtTxfDcjfjk/s400/Aceitunas+cambio+de+agua+20171029.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Una vez consigamos el punto deseado de amargor, pasaremos a "aliñarlas"</span></div>
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<span style="font-family: Verdana, sans-serif;">Sólo una pequeña cantidad es la que vamos "endulzando" para el consumo inmediato, el resto las conservaremos en salmuera y quedan disponible según se necesite.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7FiKn5fGJU3NzNmNnYYts9RZut1qTh4vQ5yn-QzP2sOc35IuNu3mXTtt5COQcl-F342IGqPDJDBrsn_3OytT5sg2so9XkwYWiIacNapETy7OQR3KLt65YTTqpc8W0qITDvrRiOMSMeDE/s1600/Aceitunas+octubre++2017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7FiKn5fGJU3NzNmNnYYts9RZut1qTh4vQ5yn-QzP2sOc35IuNu3mXTtt5COQcl-F342IGqPDJDBrsn_3OytT5sg2so9XkwYWiIacNapETy7OQR3KLt65YTTqpc8W0qITDvrRiOMSMeDE/s400/Aceitunas+octubre++2017.jpg" width="400" /></a></div>
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<br />Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com1tag:blogger.com,1999:blog-5460068557047070181.post-25248441405205075812017-06-23T10:25:00.000+02:002017-06-23T10:25:46.284+02:00Salmorejo cordobés<span style="font-family: "verdana" , sans-serif;"><br /></span>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisiuLp6V3SrhwfjoRjqVbvqxGlVK42B5aZZVnnsYkGVcvrZJ9EcAAxIAiqSW-Y7U6rP3JPji37det6TkG2LHOhjv3iFVASfA_IGD2cS5zJdPgA52DeagSaePnVgxsD9mFMOEKTagRRytY/s1600/Salmorejo+elaboraci%25C3%25B3n.+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisiuLp6V3SrhwfjoRjqVbvqxGlVK42B5aZZVnnsYkGVcvrZJ9EcAAxIAiqSW-Y7U6rP3JPji37det6TkG2LHOhjv3iFVASfA_IGD2cS5zJdPgA52DeagSaePnVgxsD9mFMOEKTagRRytY/s640/Salmorejo+elaboraci%25C3%25B3n.+6.jpg" width="640" /></a></span><br />
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<span style="font-family: "verdana" , sans-serif;">Es el momento de cosechar los tomates de nuestro huerto y de hacer un buen salmorejo con ellos. Las temperaturas así lo requieren.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg19Q9Dl1PU9MDETLBw5ntJlZGqZSkPl37EWPC2d-aAgNM-cClt7qTbdf2MDEbo7qjWik5XsRURofEixS_V4dOZz1DuWkcNn2nfJiQgW95jMtOsTgT4ThFllTPrlAW2-XUscWAYKfcKuDw/s1600/Salmorejo.+Elaboraci%25C3%25B3n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg19Q9Dl1PU9MDETLBw5ntJlZGqZSkPl37EWPC2d-aAgNM-cClt7qTbdf2MDEbo7qjWik5XsRURofEixS_V4dOZz1DuWkcNn2nfJiQgW95jMtOsTgT4ThFllTPrlAW2-XUscWAYKfcKuDw/s400/Salmorejo.+Elaboraci%25C3%25B3n.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><u>Ingredientes:</u></span><br />
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<span style="font-family: "verdana" , sans-serif;">Para 1 kg de tomates aproximadamente</span><br />
<span style="font-family: "verdana" , sans-serif;">150 - 200 c.c. de aceite de oliva virgen extra</span><br />
<span style="font-family: "verdana" , sans-serif;">1 ajo </span><br />
<span style="font-family: "verdana" , sans-serif;">1 rebanada (200 grs.) de pan del día anterior (tipo bollo o similar)</span><br />
<span style="font-family: "verdana" , sans-serif;">sal</span><br />
<span style="font-family: "verdana" , sans-serif;">vinagre de manzana</span><br />
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<span style="font-family: "verdana" , sans-serif;"><u>Preparación:</u></span><br />
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<span style="font-family: "verdana" , sans-serif;">Ponemos el pan troceado a remojo con el vinagre (</span><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small;">si hiciese falta un poco de agua también)</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhi4LZL5e8AlUDr2pvGuDdrZdN1P8hfH-cwdGvqivc7kYTtOyUHW5gy-boJ7F8c__c693-Jr-y70R2SE8l4sPwzC5Ufa_t1xLYq-95_0Z9P0MwAsXFgXZ2cRqyaPAusys0GAK-nJ2wH8E/s1600/IMG_20170623_091657.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span><br />
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<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhi4LZL5e8AlUDr2pvGuDdrZdN1P8hfH-cwdGvqivc7kYTtOyUHW5gy-boJ7F8c__c693-Jr-y70R2SE8l4sPwzC5Ufa_t1xLYq-95_0Z9P0MwAsXFgXZ2cRqyaPAusys0GAK-nJ2wH8E/s1600/IMG_20170623_091657.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhi4LZL5e8AlUDr2pvGuDdrZdN1P8hfH-cwdGvqivc7kYTtOyUHW5gy-boJ7F8c__c693-Jr-y70R2SE8l4sPwzC5Ufa_t1xLYq-95_0Z9P0MwAsXFgXZ2cRqyaPAusys0GAK-nJ2wH8E/s320/IMG_20170623_091657.jpg" width="320" /></a></span><br />
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<span style="font-family: "verdana" , sans-serif;">Lavamos muy bien los tomates, los descabezamos (</span><span style="font-family: "verdana" , sans-serif; font-size: x-small;">estos restos nos sirven o para el</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-small;"><span style="font-family: "verdana" , sans-serif; font-size: x-small;">compost o para las gallinas)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLSuVV5KCOZ4xxyPx6n_2pW8948JDC-nyB4XKkwP3NJMd6g0rH0XpHbI-nqT8hNoGvs0qoaqBXsDXvoHmMbfvY3Hr29zV1uwzglJDE4_3FkmTNCFQv36wDohsXkr1M3ZZdJPBAb2XqVo/s1600/Salmorejo+elaboraci%25C3%25B3n.+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLSuVV5KCOZ4xxyPx6n_2pW8948JDC-nyB4XKkwP3NJMd6g0rH0XpHbI-nqT8hNoGvs0qoaqBXsDXvoHmMbfvY3Hr29zV1uwzglJDE4_3FkmTNCFQv36wDohsXkr1M3ZZdJPBAb2XqVo/s1600/Salmorejo+elaboraci%25C3%25B3n.+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-small;"><br /></span>
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<span style="font-family: "verdana" , sans-serif;">Los troceamos y colocamos en el vaso triturador <span style="font-size: x-small;">(nosotros los ponemos con piel, ya que los hemos cultivado sin ningún tratamiento químico</span>)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOK6a0Ga28FYdxET9hhkT-_Pu8x8bUv9qpInyjSOXsPODXuZddYTR3mY9FtZ9zuO4VByJeCc22WsnQq8DllZj8yyYWl8azNVG9uhaFf-pucGopbZAXsP36KpO39OJbKULyGNKYPqsJS4c/s1600/Salmorejo+elaboraci%25C3%25B3n.+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOK6a0Ga28FYdxET9hhkT-_Pu8x8bUv9qpInyjSOXsPODXuZddYTR3mY9FtZ9zuO4VByJeCc22WsnQq8DllZj8yyYWl8azNVG9uhaFf-pucGopbZAXsP36KpO39OJbKULyGNKYPqsJS4c/s400/Salmorejo+elaboraci%25C3%25B3n.+2.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Añadimos la sal y el ajo</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPUSzFseLCtCMqi0MlVNOiA8ZWUoy_C5iWXa8N9AP1O80tsZr8QM9XIcx8iIPH8NCdD3dOgC4Rk5lssGqaUU53YIeZBT9V2as0MXoJ6HG3O3baadBnw150OZUYlLSwRrtzKwp0jMJzNiY/s1600/Salmorejo+elaboraci%25C3%25B3n.+4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid2K_Y1n-a_VBH7fNwhLu_FohKjcCyNO-ueKIZU18tZ7q-p6D8a-SlTAht-R9Mm-LmjqLCcUJXzp0wiw3gs_x6Ib_7dhnTP_mA5q_TmszlC0MZEEtej3BQnSE5LwnHAcWaZzJ3-lXwyyQ/s1600/Salmorejo+elaboraci%25C3%25B3n.+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid2K_Y1n-a_VBH7fNwhLu_FohKjcCyNO-ueKIZU18tZ7q-p6D8a-SlTAht-R9Mm-LmjqLCcUJXzp0wiw3gs_x6Ib_7dhnTP_mA5q_TmszlC0MZEEtej3BQnSE5LwnHAcWaZzJ3-lXwyyQ/s400/Salmorejo+elaboraci%25C3%25B3n.+3.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Trituramos un poco y añadimos el aceite y el pan remojado y escurrido.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPUSzFseLCtCMqi0MlVNOiA8ZWUoy_C5iWXa8N9AP1O80tsZr8QM9XIcx8iIPH8NCdD3dOgC4Rk5lssGqaUU53YIeZBT9V2as0MXoJ6HG3O3baadBnw150OZUYlLSwRrtzKwp0jMJzNiY/s1600/Salmorejo+elaboraci%25C3%25B3n.+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPUSzFseLCtCMqi0MlVNOiA8ZWUoy_C5iWXa8N9AP1O80tsZr8QM9XIcx8iIPH8NCdD3dOgC4Rk5lssGqaUU53YIeZBT9V2as0MXoJ6HG3O3baadBnw150OZUYlLSwRrtzKwp0jMJzNiY/s320/Salmorejo+elaboraci%25C3%25B3n.+4.jpg" style="cursor: move;" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Se vuelve a triturar todo muy bien, rectificando de sal, vinagre o aceite en su caso.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Una vez terminado, lo pasamos por el pasapurés (</span><span style="font-family: "verdana" , sans-serif; font-size: x-small;">para eliminar semillas y alguna piel si hubiese quedado sin triturar).</span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCALyeEK3aCVwbYIgNRuR714ZVnBL-Y2IZkTeEuiRZy1WGUlQe48OaDZ0JspVD-wSP_8nriMhuEJQGMAU-2zf_QnoMe9QbrKXM3tidmTw81JbqDEwmptLWP4gMBJGKmEG-u9YX9Iix6c/s1600/Salmorejo+elaboraci%25C3%25B3n.+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCALyeEK3aCVwbYIgNRuR714ZVnBL-Y2IZkTeEuiRZy1WGUlQe48OaDZ0JspVD-wSP_8nriMhuEJQGMAU-2zf_QnoMe9QbrKXM3tidmTw81JbqDEwmptLWP4gMBJGKmEG-u9YX9Iix6c/s320/Salmorejo+elaboraci%25C3%25B3n.+5.jpg" width="320" /></a></span></div>
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<span style="font-family: "verdana";"><br /></span>
<span style="font-family: "verdana";">Lo podemos complementar con un trozo de ventresca de atún, mojama, jamón o huevo cocido picado y una "firma" de aceite de oliva virgen extra.</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisiuLp6V3SrhwfjoRjqVbvqxGlVK42B5aZZVnnsYkGVcvrZJ9EcAAxIAiqSW-Y7U6rP3JPji37det6TkG2LHOhjv3iFVASfA_IGD2cS5zJdPgA52DeagSaePnVgxsD9mFMOEKTagRRytY/s1600/Salmorejo+elaboraci%25C3%25B3n.+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<span style="font-family: "verdana" , sans-serif;"><b>Servirlo frío.</b></span><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
<br /><span style="font-family: Verdana, sans-serif;"></span><span style="font-family: Verdana, sans-serif;"></span>Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com0tag:blogger.com,1999:blog-5460068557047070181.post-19315511886050467232017-05-07T23:19:00.000+02:002017-05-07T23:19:17.892+02:00Huevos con cilantro fresco<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimM_hDjL9RELwrYkJPJIgRS-QiOtSjab9dmllxEEfhbDXXRjTUohPW0wzo7uXZ8gs3WL1j6CCZ9Kss2nFtJYEr95UJ_6ixH7lTf3S06QrvOWd0kjm7uz4-ZVFWxZHNPCd_-qKOwyOdLBE/s1600/Huevos+con+cilantro+fresco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimM_hDjL9RELwrYkJPJIgRS-QiOtSjab9dmllxEEfhbDXXRjTUohPW0wzo7uXZ8gs3WL1j6CCZ9Kss2nFtJYEr95UJ_6ixH7lTf3S06QrvOWd0kjm7uz4-ZVFWxZHNPCd_-qKOwyOdLBE/s640/Huevos+con+cilantro+fresco.jpg" width="640" /></a><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Unos huevos cocidos (estos son de gallinas pequeñas) cortados a ruedas</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Un poco de cilantro fresco o perejil</span></div>
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<span style="font-family: Verdana, sans-serif;">Una cebolleta en juliana</span></div>
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<span style="font-family: Verdana, sans-serif;">Sal</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Aceite de oliva virgen extra</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">-o-o-o-</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Mantener en el frigorífico para tomarlo frío.</span></div>
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<br />Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com0tag:blogger.com,1999:blog-5460068557047070181.post-77477024955547534062017-05-06T00:14:00.000+02:002017-05-06T00:14:08.825+02:00Glicinia, flor de la<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7YLhMsat_sWWm8EDU9cm-QSbdSmWvGfNWhJoibE49ACQ3p5U6iI19XimcDF0frmk1b9y9BEM5ohnPS14lUgH5lFNc-rI7or_VnNIeytg_pVwMObvts41lu2UAZB11PJYP9-cCsicEoQ/s1600/Glicinia+flor+IMG_20170330_142243.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7YLhMsat_sWWm8EDU9cm-QSbdSmWvGfNWhJoibE49ACQ3p5U6iI19XimcDF0frmk1b9y9BEM5ohnPS14lUgH5lFNc-rI7or_VnNIeytg_pVwMObvts41lu2UAZB11PJYP9-cCsicEoQ/s640/Glicinia+flor+IMG_20170330_142243.jpg" width="640" /></a></div>
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<br />Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com0tag:blogger.com,1999:blog-5460068557047070181.post-17232308686155566782017-04-16T01:06:00.000+02:002017-04-16T11:27:43.065+02:00Garbanzos con chocos <div style="text-align: center;">
<b><span style="font-family: "verdana" , sans-serif;">Ingredientes: (5-6 personas)</span></b></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;"></span><br /></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">1.000 gr. de garbanzos en remojo desde la noche anterior</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">2 chocos (1 kg. aprox.)</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">1 cebolla grande</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">3-4 ajos</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">1 hoja de laurel</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 ñora</span></div>
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<span style="font-family: "verdana" , sans-serif;">hebras de azafrán </span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">comino</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">sal</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">vinagre</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">pan (una rebanada)</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">pimentón (dulce o picante)</span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Anj2rJdIf6VvhfrJVOEDBPhyphenhyphen1hp8pSxBKq4N9m_VdUpBLS5wk6V-ml9R6gBRhZ2t9U8dJheU3E1WG0XDJqbfiIq3GXoGZbO1zuF7oKNGItw5whU47Ke0agwwLGI4eHwRvBvdfHMcmOU/s1600/Garbanzos+con+chocos+++%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Anj2rJdIf6VvhfrJVOEDBPhyphenhyphen1hp8pSxBKq4N9m_VdUpBLS5wk6V-ml9R6gBRhZ2t9U8dJheU3E1WG0XDJqbfiIq3GXoGZbO1zuF7oKNGItw5whU47Ke0agwwLGI4eHwRvBvdfHMcmOU/s1600/Garbanzos+con+chocos+++%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Anj2rJdIf6VvhfrJVOEDBPhyphenhyphen1hp8pSxBKq4N9m_VdUpBLS5wk6V-ml9R6gBRhZ2t9U8dJheU3E1WG0XDJqbfiIq3GXoGZbO1zuF7oKNGItw5whU47Ke0agwwLGI4eHwRvBvdfHMcmOU/s640/Garbanzos+con+chocos+++%25282%2529.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Freímos una rebanada de pan, la sacamos y la colocamos en el mortero junto con un poco de sal y unos granos de comino para machacarlos.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGtN63H9sHUGT-zV6d3fow-6UK7Hej0J1x6Olhv3d5UfSWTVR752lbpaol_udjxdVsw3wCJhIwJmC0cJNZA4yfe-wh7b1YQK2TOl19ysAWQ1BZyK-o65IO9MAnniV3bVm2J2c_y8v4CU/s1600/Sal+de+apio+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGtN63H9sHUGT-zV6d3fow-6UK7Hej0J1x6Olhv3d5UfSWTVR752lbpaol_udjxdVsw3wCJhIwJmC0cJNZA4yfe-wh7b1YQK2TOl19ysAWQ1BZyK-o65IO9MAnniV3bVm2J2c_y8v4CU/s400/Sal+de+apio+%25282%2529.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">En este mismo aceite, sofreímos la cebolla y el ajo picados</span></div>
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<img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib5BHrZ1QbcJQARIYOMfQfelFOQzMtKSfjGjpM8dob5JefWkPMKR16i3DIrkwacNT3NzM4GmsdwzsbERiVdbDvcKDkCeULfIlcoQbb5al2t_Oot6ySuOaYntWBt-tu0GG-nDuz70lb318/s400/Garbanzos+con+chocos+elaboraci%25C3%25B3n.jpg" width="400" /></div>
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<span style="font-family: "verdana" , sans-serif;">A continuación agregamos una hoja de laurel y el choco limpio y cortado. (si el choco lo compramos fresco, con su piel, aunque nos dé más trabajo, también ganamos en sabor)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Incorporamos los garbanzos y el majado, al que le habremos agregado al final un poco de vinagre, un poco de pimentón, (dulce o picante), las hebras de azafrán y la pulpa de la ñora que la hemos hidratado en agua caliente (en esta ocasión la pasé por la sartén en el sofrito y la machaqué en el mortero pero no me gustó encontrarme los trocitos de la piel en el plato (ver foto)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmXgtWHV_fg_1dBmzywqgJQmDNoKXiOhpx8WcGmGIy-1wJUTjKaWba95FRBXiEYUmbsCASnQp8Dttw9HEVXrYHC7GXugGt2wQTPFs7YBQ_DNQbeZNN_GCpO2Mp0_mJbfR_hl3O_4oRSQ/s1600/Garbanzos+con+chocos+elaboraci%25C3%25B3n%2529+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmXgtWHV_fg_1dBmzywqgJQmDNoKXiOhpx8WcGmGIy-1wJUTjKaWba95FRBXiEYUmbsCASnQp8Dttw9HEVXrYHC7GXugGt2wQTPFs7YBQ_DNQbeZNN_GCpO2Mp0_mJbfR_hl3O_4oRSQ/s400/Garbanzos+con+chocos+elaboraci%25C3%25B3n%2529+%25282%2529.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Hace unos días lo tomé en </span><a href="http://www.labernardasevilla.com/" target="_blank"><span style="font-family: "verdana" , sans-serif;">La Bernarda</span></a><span style="font-family: "verdana" , sans-serif;"> estaba muy bueno y tenía por encima hierbabuena muy picadita y le daba un sabor agradable </span></div>
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<br />Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com0tag:blogger.com,1999:blog-5460068557047070181.post-23714584511908412602017-02-27T23:23:00.000+01:002017-04-03T23:13:26.455+02:00Despertar de la naturaleza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyphenhyphenSaJhSjE-amMiQ3J_lIkcbLACKozyKsvfLN94-HO7W5ddZJL-Hjrhe4qVhAEXULM6TMAVVKdh8bsJQDBwpncOOe0hPVWo2rncHhpbs7U73hfy9D23nAoWhlABcV6V0ZjegSySgbarKc/s1600/IMG_20170226_133120.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyphenhyphenSaJhSjE-amMiQ3J_lIkcbLACKozyKsvfLN94-HO7W5ddZJL-Hjrhe4qVhAEXULM6TMAVVKdh8bsJQDBwpncOOe0hPVWo2rncHhpbs7U73hfy9D23nAoWhlABcV6V0ZjegSySgbarKc/s640/IMG_20170226_133120.jpg" width="640" /></a></div>
<span style="font-family: "verdana" , sans-serif; font-size: large;"> C A Q U I</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaW_IkCxYqjkc4kj5Q5i82If42bAN2QVg3bRitaXgpQmrO3Q72JWzb9TpbYazWPRY56ED-zw5XhBXDk32NLC8dh_N2QQH9itjZvcLb7xvGO4EpWhLLnsfnCTz1UAkJCfBCoxSL41-4bjk/s1600/Saltamontes_20170221.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaW_IkCxYqjkc4kj5Q5i82If42bAN2QVg3bRitaXgpQmrO3Q72JWzb9TpbYazWPRY56ED-zw5XhBXDk32NLC8dh_N2QQH9itjZvcLb7xvGO4EpWhLLnsfnCTz1UAkJCfBCoxSL41-4bjk/s640/Saltamontes_20170221.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"> SALTAMONTES</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">MARIPOSA DE LA COL</span><br />
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<span style="font-family: "verdana"; font-size: large;"> ABEJA</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">ABEJORRO CARPINTERO</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">C A R A C O L E S</span> </div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">MARGARITAS DEL CABO</span> </div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">L A V A N D A</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">ROMERO RASTRERO</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">ALMENDRO EN FLOR</span><br />
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<span style="font-family: "verdana"; font-size: large;"> TRITONIA CROCOSMILFLORA</span>Giraldillohttp://www.blogger.com/profile/14704407320268891423noreply@blogger.com0