tag:blogger.com,1999:blog-10105843180484721782024-03-14T03:03:15.403+01:00As pequenas viaxes (e algo de gastronomía)Aprendemos xuntos.Unknownnoreply@blogger.comBlogger691125tag:blogger.com,1999:blog-1010584318048472178.post-16408980741170304552020-06-21T21:06:00.001+02:002020-06-21T21:06:41.582+02:00Mini flauta de pementos e anchoas<div style="text-align: justify;"><a href="https://boproveito.blogspot.com/2020/06/mini-flauta-de-pimientos-y-anchoas.html"><span style="background-color: white;"><span><font size="5"><font face="verdana"><font color="#B51200">Ir á receita en castelán</font></font></font></span></span></a></div><div style="text-align: justify;"><span style="background-color: white;"><span></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheMf7VlH5ZoQUj-7uRqaXqVJricVy39Y3nhQGaejcs9SCpYtvZWYFH7NsS2NfZHXGE3vVkMVdlIwWlAqBLbAUAquOawlHOAE4XG0U1r8Q8PfTdIp7KayW5ksxlAWqx8D6BqZRi7ylPVG4/s5472/Mini+de+pimientos+y+anchoas+%25281%2529.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3648" data-original-width="5472" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheMf7VlH5ZoQUj-7uRqaXqVJricVy39Y3nhQGaejcs9SCpYtvZWYFH7NsS2NfZHXGE3vVkMVdlIwWlAqBLbAUAquOawlHOAE4XG0U1r8Q8PfTdIp7KayW5ksxlAWqx8D6BqZRi7ylPVG4/w400-h266/Mini+de+pimientos+y+anchoas+%25281%2529.jpg" width="400" /></a></div></div><div style="text-align: justify;"><font size="5"><font face="verdana">Estos días atrás foi o Día da Tapa e aínda que teño o blog un pouco abandonado, este blog non podía quedar ó marxe e como non podía ser de outra maneira usando conservas.</font></font></div><div style="text-align: justify;"><font size="5"><span><a name='more'></a></span></font><ul><li><font size="5"><font face="verdana">Mini flautas</font></font></li><li><font size="5"><font face="verdana">Ovos</font></font></li><li><font size="5"><font face="verdana">Pemento roxo asado</font></font></li><li><font size="5"><font face="verdana">Anchoas</font></font></li><li><font size="5"><font face="verdana">Allo</font></font></li><li><font size="5"><font face="verdana">Herbas aromáticas</font></font></li><li><font size="5"><font face="verdana">Aceite de oliva virxe<br /></font></font></li></ul></div><div style="text-align: justify;"><font size="5"><font face="verdana">Unha das sinais de identidade deste blog, é o apego que ten por facer preparacións de pinchos e polo uso das conservas neses pinchos.</font></font></div><div style="text-align: justify;"><font size="5"><font face="verdana">Eu usei uns pementos, asados, ecolóxicos de calidade, pero evidentemente tamén os podedes asar vos.</font></font></div><div style="text-align: justify;"><ol><li><font size="5"><font face="verdana"><b>Batemos</b> os ovos e engadimos as aromáticas que mais nos gusten.</font></font></li><li><font size="5"><font face="verdana"><b>Cortamos</b> os pementos en tiras, engadimos allo ben picado e aceite de oliva virxe. Reservamos.<br /></font></font></li><li><b><font size="5"><font face="verdana">Abrimos</font></font></b><font size="5"><font face="verdana"> polo medio as minis flautas e poñemos no forno a 200º, durante uns seis minutos partindo de frío.</font></font></li><li><font size="5"><font face="verdana"><b>Nunha </b>tixola pequena imos facendo mini tortillas.</font></font></li><li><font size="5"><font face="verdana"><b>Con todo </b>listo, montamos a nosa tapa: sobre o pan a tortilla, sobre ela os pementos e rematamos con un par de anchoas.</font></font></li></ol></div><div style="text-align: justify;"><font size="5"><font face="verdana">Podemos levalo a nosa mesa sen tapa ou con ela, como se fose un mini bocadillo. Sea cal sea a maneira, vai a gustarlle os vosos comensais.</font></font></div><div style="text-align: justify;"><font size="5"><font face="verdana"><br /></font></font></div><div style="text-align: justify;"><br /><font size="5"><span style="font-family: verdana;"><span><span><span><b><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></b></span></span></span><br />
</span></font><div style="text-align: justify;">
<font size="5"><span style="font-family: verdana;"><span><span><span><b><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></b></span></span></span></span></font></div><font size="5"><span style="font-family: verdana;">
</span></font><div style="text-align: justify;">
<font size="5"><span style="font-family: verdana;"><span><span><span><b><span style="color: #666666;"><span style="line-height: 115%;">No Facebock: <a href="http://www.facebook.com/boproveito">http://www.facebook.com/boproveito</a></span></span></b></span></span></span></span></font></div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1010584318048472178.post-87908271555859704092020-05-23T20:51:00.001+02:002020-05-23T20:51:06.261+02:00Bacallau con sanfaina<a href="https://boproveito.blogspot.com/2020/05/bacalao-con-sanfaina.html"><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ir á receita en castelán</span></span></span></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKUvBnrLzmA2wZx-JN-289gvJWW3cHF6Wq-s4Ib06SDtPfYq6n2drFwQnhb8fzjq3d0A3mfZOvU76HXNhxs2-BKx6iTIjKPMRaynB2JdikdC1LAyDcjHxqva7rGbsoxSN15O4WPNiSJ08/s1600/Bacallau+en+sanfaina+%25281%2529-HDR.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKUvBnrLzmA2wZx-JN-289gvJWW3cHF6Wq-s4Ib06SDtPfYq6n2drFwQnhb8fzjq3d0A3mfZOvU76HXNhxs2-BKx6iTIjKPMRaynB2JdikdC1LAyDcjHxqva7rGbsoxSN15O4WPNiSJ08/s400/Bacallau+en+sanfaina+%25281%2529-HDR.jpg" width="400" /></a></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Volvemos, de novo, cunha receita de bacallau.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Unha receita que saquei do libro "La comida de la familia Ferran Adriá" </span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Un libro con menús moi ben estruturados e con receitas alcanzabels para cocinillas.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"></span></span></span></span></div>
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<ul>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">400 grs de bacallau desalgado</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">150 grs de pemento vermello</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">150 grs de pemento verde</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">360 grs de berenxena</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">300 grs de cabaciña</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">300 grs de tomates maduros</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">210 grs de cebola</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">2 dentes de allo</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">5 culleradas de aceite de oliva</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">500 ml de aceite de xirasol</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Sal e pementa negra</span></span></span></span></li>
</ul>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">A sanfaina é un prato típico da cociña mediterránea, sendo a cabaciña e a berenxena os elementos principais.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Do outro compoñente do prato, o bacallau, pouco nos queda que non contáramos. penso que ligan perfectamente.</span></span></span></span></div>
<ol style="text-align: justify;">
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Picamos</b> o allo. Tamén picamos a cebola e os dous pementos en pequenos cadrados.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Pelamos</b> a berenxena. Picamos a cabaciña e a berenxena en similar tamaño que os pementos e a cebola.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Relamos</b> o tomate.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Fritimos</b> no aceite de xirasol, a berenxena e a cabaciña ata que tomen algo de cor, Escoamos e reservamos en papel absorbente.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Comenzamos </b>a sofritir a cebola e o allo, engadimos os pementos e deixamos facer o conxunto.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Engadimos</b> a berenxena e a cabaciña reservadas e o tomate relado. Deixamos cocer a lume brando unha hora. Salpimentamos e podemos engadir un pouco de auga, se fose necesario, para que quede melosa.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Mentres </b>se fai a sanfaina, esmigallamos o bacallau.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Incorporamos</b> o bacallau á sanfaina e deixamos facer un par de minutos.</span></span></span></span></li>
</ol>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Xa temos listo o nos prato. Podémolo degustar directamente en prato, ou tamén nunhas tostas.</span></span></span></span></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">De calquera dos xeitos vai a estar moi bo.</span></span></span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></span></b></span></span></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></span></b></span></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No Facebock: <a href="http://www.facebook.com/boproveito">http://www.facebook.com/boproveito</a></span></span></span></b></span></span></span></span></span></div>
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span></span></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span> </span></span></span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1010584318048472178.post-5569557235579822582020-05-06T21:07:00.002+02:002020-05-06T21:07:30.783+02:00Berberechos en conserva con ensalada líquida e aceite de abelá<a href="https://boproveito.blogspot.com/2020/05/berberechos-en-conserva-con-ensalada.html"><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ir á receita en castelán</span></span></span></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiZ8vRMzFY7dqaI7jZG24_JZPimP9Gyxd-X9-b_2B7gSM_fESXo4XAwCuXRbRcPK6b-5c9PxGDsMyXQ8fo4a0_sJEcUhLht4Gyru9a4hFRR3KXO5pzM-uzKnIZzTqvWr8pPmCoV_IA2Y0/s1600/Berberechos+en+conserva%252C+sopa+de+ensalada+y+aceite+de+avellana+%25284%2529-HDR.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiZ8vRMzFY7dqaI7jZG24_JZPimP9Gyxd-X9-b_2B7gSM_fESXo4XAwCuXRbRcPK6b-5c9PxGDsMyXQ8fo4a0_sJEcUhLht4Gyru9a4hFRR3KXO5pzM-uzKnIZzTqvWr8pPmCoV_IA2Y0/s400/Berberechos+en+conserva%252C+sopa+de+ensalada+y+aceite+de+avellana+%25284%2529-HDR.jpg" width="400" /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Seguimos hoxe con outra receita moi sinxela, sen prender o lume e como non, con unha das nosas fantásticas conservas.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"></span></span></div>
<a name='more'></a><br />
<ul>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">1 lata de berberechos ó natural</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Abelás</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Variado de follas de brotes de leituga</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Vinagre de mazá</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Aceite de oliva</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Sal</span></span></li>
</ul>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Pois nada, outra vez cas conservas a volta. Nesta ocasión faremos como unha sopa de ensalada onde irán os nosos berberechos.</span></span></div>
<div style="text-align: justify;">
<ol>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><b>Abrimos</b> a lata dos berberechos e escoamos, reservando o líquido de goberno.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><b>Rompemos</b> groseiramente as abelás e cubrimos con aceite de oliva. </span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><b>Poñemos </b>as follas dos brotes no vaso do batedor e engadimos o liquido de goberno dos berberechos. Engadimos un pouco de auga e batemos ata obter unha sopa. Pasamos por un chino e aliñamos ca sal e un golpe de vinagre de mazá.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><b>Para </b>o empratado poñemos un fondo de sopa de ensalada, por riba os berberechos e aliñamos o conxunto cas abelás infusionadas no aceite.</span></span></li>
</ol>
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Non vos queixaredes das receitas sinxelas, que están caendo estes últimos días.</span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Merece a pena que levedes este entrante a vosa mesa.</span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></span></b></span></span></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></span></b></span></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No Facebock: <a href="http://www.facebook.com/boproveito">http://www.facebook.com/boproveito</a></span></span></span></b></span></span></span></span></span></div>
</div>
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1010584318048472178.post-69059920557372844202020-05-05T19:28:00.001+02:002020-05-05T19:28:06.518+02:00Salpicón de langostinos<a href="https://boproveito.blogspot.com/2020/05/salpicon-de-langostinos.html"><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ir á receita en castelán</span></span></span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLzs8uWwf9egYAZA_95A8OxKoFuM2GLYdDo5L6Fqak1Rv2OXP4RR2teYnrTroFCQTF_vkTrX6JfcQGj4osOUFbYCZ_GxTZaVW0w2dGZO5gWwjBqj0-r9lE3QqfEJVysQhsvYKesAY5Rs/s1600/Salpicon+de+langostinos+%25281%2529-HDR.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLzs8uWwf9egYAZA_95A8OxKoFuM2GLYdDo5L6Fqak1Rv2OXP4RR2teYnrTroFCQTF_vkTrX6JfcQGj4osOUFbYCZ_GxTZaVW0w2dGZO5gWwjBqj0-r9lE3QqfEJVysQhsvYKesAY5Rs/s400/Salpicon+de+langostinos+%25281%2529-HDR.jpg" width="400" /></a></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Como parece que as temperaturas xa van a ir en ascenso, podemos ir pensando en pratos frescos e que, ó mesmo tempo non nos compliquen o traballo na cociña.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"></span></span></span></span></div>
<a name='more'></a><br />
<ul>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Langostinos cocidos</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Pemento vermello</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Pemento verde</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Tomate Kumato</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Ceboleta</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Sal</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Aceite de oliva</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Vinagre</span></span></span></span></li>
</ul>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Como xa dixemos mais arriba, moi sinxela e sin complicacións. Evidentemente a combinación de ingredientes vai a ir o voso gusto.</span></span></span></span></div>
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<ol>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Cortamos</b> os langostinos en anacos pequenos.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Picamos</b> miúdas todas as verduras.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Facemos</b> a vinagreta. Eu fago unha proporción de tres de aceite por unha de vinagre.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Mesturamos</b> todo, salgamos e listo.</span></span></span></span></li>
</ol>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Posiblemente sexa esta a receita mais corta das que levo publicado, pero non por eso menos saborosa. </span></span></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></span></b></span></span></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></span></b></span></span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No Facebock: <a href="http://www.facebook.com/boproveito">http://www.facebook.com/boproveito</a></span></span></span></b></span></span></span></span></span></div>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span> </span></span></span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1010584318048472178.post-78594015561650801142020-04-23T20:28:00.002+02:002020-04-23T20:28:52.608+02:00Bacallau ó forno e patacas revolconas<a href="https://boproveito.blogspot.com/2020/04/bacalao-al-horno-y-patatas-revolconas.html"><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ir á receita en castelán</span></span></span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3V02jVknE4SGlsYWDWNETouSePCVNtWIWIyaMrnlxBOBI9UBtyJBHuItKnvX0JmT9wQtqHQ79fbi0EWNN4Q1qbe-J4E6C36cC0Y-DFr2dNDFYW7FtPIOjMgEBtEu7iH__nWjo9k-H0s/s1600/Bacalao+y+patatas+revolconas+%25284%2529-HDR.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3V02jVknE4SGlsYWDWNETouSePCVNtWIWIyaMrnlxBOBI9UBtyJBHuItKnvX0JmT9wQtqHQ79fbi0EWNN4Q1qbe-J4E6C36cC0Y-DFr2dNDFYW7FtPIOjMgEBtEu7iH__nWjo9k-H0s/s400/Bacalao+y+patatas+revolconas+%25284%2529-HDR.jpg" width="400" /></a></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Veña, que sei que vos gusta. Imos con outra receita de bacallau que acompañaremos de unhas ricas patacas.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"></span></span></span></span></div>
<a name='more'></a><br />
<ul>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">lombos de bacallau</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">patacas</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">2 dentes de allo</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">100 grs de touciño</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Pementón</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Aceite de oliva</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Sal</span></span></span></span></li>
</ul>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Esta é unha destas receitas moi fáciles e que nos vai a ser moi cómoda de facer.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Gústame o bacallau pola súa versatilidade en mil e unha preparacións. Neste caso cun golpiño de forno ímolo a ter listo.</span></span></span></span></div>
<ol style="text-align: justify;">
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Pelamos </b>as patacas, cascamos en anacos e as poñemos a cocer en auga con sal.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Cando</b> estean cocidas, escoamos e chafamos cun garfo para facer un puré. A min gústame que non me quede liso de todo, si o queredes así pasades as patacas polo pasapurés.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Mentres</b> se fan as patacas, pelamos e laminamos os dentes de allo. Tamén cortamos o touciño en pequenas tiras.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Poñemos </b>aceite nunha tixola e douramos os allos, cando vemos que comenzan a tomar cor retiramos e reservamos. No mesmo aceite fritimos as tiras de touciño, que reservamos cos allos.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Poñemos</b> o forno a prequecer a 190º. </span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Retiramos</b> a tixola do aceite e engadimos o pementón. Remexemos rápido para que non se queime. Botamos nun bol e deixamos que os restos de pementón vaian para o fondo.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Poñemos</b> os lombos de bacallau (sen espiñas) nunha bandexa de forno. Regamos cun pouco de aceite de pementón e deixamos no forno sobre uns 8/10 minutos. O tempo vai a depender da cantidade que metades. Xa ides vendo que as lascas se empezan a separar.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Engadimos</b> o aceite de pementón sobrante ó puré de patacas e integramos ben.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Poñemos</b> un fondo de puré de patacas, por riba o lombo de bacallau e decoramos co allo e o touciño reservado.</span></span></span></span></li>
</ol>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Non vos vou a contar nada mais. Unicamente tedes que facelo e levalo a vosa mesa.</span></span></span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></span></b></span></span></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></span></b></span></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No Facebock: <a href="http://www.facebook.com/boproveito">http://www.facebook.com/boproveito</a></span></span></span></b></span></span></span></span></span></div>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b> </b> </span></span></span></span><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span> </span></span></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1010584318048472178.post-29712021835243653612020-04-13T19:30:00.001+02:002020-04-13T19:30:10.027+02:00Porros, xamón cocido e a velouté do seu caldo<a href="https://boproveito.blogspot.com/2020/04/puerros-jamon-cocido-y-la-veloute-de-su.html"><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ir á receita en castelán</span></span></span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8YCEI58KNdzpeyWfHhcRUvxpxgJkAZnndTphx_NSnbWa1yR9xREFjBDBuatemCmA7ru-vBh690LP2gKRdVoIdoEOGsonZCYFCJX366kS5N-6Jz4uwG4Ye_Pahdem15q5oOlVzWhKALA/s1600/Puerros+rebozados+y+velute+de+su+caldo+%25281%2529-HDR.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8YCEI58KNdzpeyWfHhcRUvxpxgJkAZnndTphx_NSnbWa1yR9xREFjBDBuatemCmA7ru-vBh690LP2gKRdVoIdoEOGsonZCYFCJX366kS5N-6Jz4uwG4Ye_Pahdem15q5oOlVzWhKALA/s400/Puerros+rebozados+y+velute+de+su+caldo+%25281%2529-HDR.jpg" width="400" /></a></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Seguramente o porro é dos vexetais que mais nos gustan pola súa suavidade. Nesta receita os imos a disfrutar rebozados.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"></span></span></span></span></div>
<a name='more'></a><br />
<ul>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Porros finos</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Xamón cocido</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1/2 cebola</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 dente de allo</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Fariña de garavanzo (pode ser de trigo)</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Ovo</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Aceite, sal e pementa</span></span></span></span></li>
</ul>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Como veredes poño nos ingrediente fariña de garavanzos, cada vez a uso con mais frecuencia. Dame a impresión que soporta mellor a humidade e fai un mellor rebozado.</span></span></span></span></div>
<div style="text-align: justify;">
<ol>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Poñemos</b> auga a cocer nunha cazola e despois de lavadas, botamos as partes verdes dos porros. As partes brancas lles retiramos unha capa e tamén van á cazola.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Vixiamos</b> que a parte branca dos porros non perdan consistencia. Os retiramos e pasamos a papel absorbente para secalos. Reservamos o caldo.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Estiramos</b> as lonchas de xamón cocido e envolvemos o porro. Pasamos pola fariña, o ovo e de novo pola fariña.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Fritimos </b>os rollos ata que estean dourados. Reservamos.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Picamos</b> a cebola, o allo e poñemos a pochar. Engadimos unha culler pequena de fariña e salgamos. Damos unhas voltas e engadimos caldo de cocer os porros.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Cando </b>colla textura engadimos os porros reservados e deixamos que se fagan uns minutos.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Presentamos </b>cubrindo ca veloute por riba.</span></span></span></span></li>
</ol>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Xa vedes sinxelo e un primeiro prato do mais completo para o voso xantar.</span></span></span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></span></b></span></span></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></span></b></span></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No Facebock: <a href="http://www.facebook.com/boproveito">http://www.facebook.com/boproveito</a></span></span></span></b></span></span></span></span></span></div>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span></span></span></span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1010584318048472178.post-4717173238854094452020-04-07T18:50:00.001+02:002020-04-07T18:50:42.048+02:00Solombo de porco, patacas e queixo Arzúa-Ulloa<a href="https://boproveito.blogspot.com/2020/04/solomillo-de-cerdo-patatas-y-queso.html"><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ir á receita en castelán</span></span></span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FqRom9zmpy9UYMQtB1g_Ph64hNEfa1Vgdwm2afphp4pDlYV2LDalBrTMAzDfrR9Ro0Kko0VS6IN3rrJftGQqs8hvnMaYho9Ln4FSyAqIoFCNkkGyha3FDwPZQpCuN13mFuDN23aPnas/s1600/Solombo+de+porco+con+queixo+Arzua+Ulloa+%25281%2529-HDR.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FqRom9zmpy9UYMQtB1g_Ph64hNEfa1Vgdwm2afphp4pDlYV2LDalBrTMAzDfrR9Ro0Kko0VS6IN3rrJftGQqs8hvnMaYho9Ln4FSyAqIoFCNkkGyha3FDwPZQpCuN13mFuDN23aPnas/s400/Solombo+de+porco+con+queixo+Arzua+Ulloa+%25281%2529-HDR.jpg" width="400" /></a></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Despisteime e pasaron algúns días sen publicar unha receita.</span></span></span></span></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Pois aquí estamos para solucionalo con tres ingredientes e lista para a mesa.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"></span></span></span></span></div>
<a name='more'></a><br />
<ul>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Solombo de porco</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Patacas</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Queixo Arzúa-Ulloa</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Aceite de oliva</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Sal</span></span></span></span></li>
</ul>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Hoxe non nos imos a complicar nada, ingredientes ó alcance de todos e plato de moi fácil execución.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Uso un queixo galego de pasta branda da D.O.P. Arzúa-Ulloa. De sabor suave, da moi bo resultado ó usalo no forno, deixando unha deliciosa crema sobre o alimento.</span></span></span></span></div>
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<ol>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Cortamos</b> unha pataca grande un rodelas e fritimos. Eu para facer as patacas, arranco de aceite en frío. Cando escoito que comenzan a chisporrotear, baixo o lume e deixo que se vaian facendo. Ó final lle dou un golpe de calor para que tomen esa cor dourada.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><b><span style="color: black;">Mentres </span></b><span style="color: black;">se fan as patacas, limpamos o solombo das graxas externas e cortamos en medallóns. Reservamos.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Unha vez</b> rematadas as patacas, reservamos e sacamos o aceite da tixola.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Levamos</b> de novo a tixola ó lume e facemos os medallóns do solombo, deixando que se selen por os dous lados. Tende en conta que van a ir ó forno polo menos uns seis ou sete minutos.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Ó tempo </b>de facer os solombos, poñemos o forno a prequecer a 200º.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR1Jh8lkT1aLDgiaJhw2W77T_jE1U_-7JzHUjUvoxRFC1nBrvE09WczPfvOOfagdrdv-ROhxK3AFZSz3TLuCMVWYs9k9sdSaFV0aoVmHpMXVr7cSIQ_OKMfRJ9C_UJ0lk2IdMDm9TifRA/s1600/Solombo+de+porco+con+queixo+Arzua+Ulloa+%252813%2529-HDR.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR1Jh8lkT1aLDgiaJhw2W77T_jE1U_-7JzHUjUvoxRFC1nBrvE09WczPfvOOfagdrdv-ROhxK3AFZSz3TLuCMVWYs9k9sdSaFV0aoVmHpMXVr7cSIQ_OKMfRJ9C_UJ0lk2IdMDm9TifRA/s400/Solombo+de+porco+con+queixo+Arzua+Ulloa+%252813%2529-HDR.jpg" width="400" /></a></div>
</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Nunha</b> bandexa de forno, imos colocando unhas bases de pataca, por riba delas un medallón de solombo e rematamos cuns anacos de queixo.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Levamos</b> ó forno e seguramente nuns seis minutos o queixo estará fundido. Xa vos o ides vixiando.</span></span></span></span></li>
</ol>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Pasamos os montonciños ó prato de servizo e, rapidamente, para a mesa a disfrutar de tan saboroso prato.</span></span></span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></span></b></span></span></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></span></b></span></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No Facebock: <a href="http://www.facebook.com/boproveito">http://www.facebook.com/boproveito</a></span></span></span></b></span></span></span></span></span></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1010584318048472178.post-61066622148720092652020-03-27T18:46:00.001+01:002020-03-27T18:46:06.667+01:00Mini lacón asado na olla de cocción lenta<a href="https://boproveito.blogspot.com/2020/03/mini-lacon-asado-en-olla-de-coccion.html"><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ir á receita en castelán</span></span></span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGWOQcfRU6sa3jn4wftVgsVRJ7A9uApvBYWqtMDmJnTdfVN6jUQFMU2Xhyl5d5ic5DdKZ5iO-4684v9M3d3UsCNfFBGY5ObwUMnUQjQv5ziGX70qNRxaHBbTiurtPl-Yt0jZY3YrWa7A/s1600/Mini+lacon+en+olla+de+baja+temperatura+%25284%2529-HDR.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGWOQcfRU6sa3jn4wftVgsVRJ7A9uApvBYWqtMDmJnTdfVN6jUQFMU2Xhyl5d5ic5DdKZ5iO-4684v9M3d3UsCNfFBGY5ObwUMnUQjQv5ziGX70qNRxaHBbTiurtPl-Yt0jZY3YrWa7A/s400/Mini+lacon+en+olla+de+baja+temperatura+%25284%2529-HDR.JPG" width="400" /></a></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Hoxe volvemos a usar a nosa gran amiga: a olla de cocción lenta.</span></span></span></span></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">A verdade que é unha gran axuda na cociña unha olla deste tipo.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"></span></span></span></span></div>
<a name='more'></a><br />
<ul>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 mini lacón</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Adobo (o teu gusto)</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Patacas</span></span></span></span></li>
</ul>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Xa está, estes son todos os ingredientes para facer un delicioso prato e practicamente sen traballo.</span></span></span></span></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">O adobo podedes facelo cos ingredientes que sexan do voso gusto.</span></span></span></span></div>
<div style="text-align: justify;">
<ol>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Poñemos </b>o mini lacón en auga o día anterior.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Preparamos </b>o adobo escollido. Eu usei pirixel, allo, tomiño, pementa negra, mostaza, pementón agridoce, sal e aceite. Mesturamos todo.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Secamos</b> ben o lacón e untamos ben co adobo.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Cubrimos </b>o fondo da olla con auga. Ollo, exclusivamente o fondo.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoseOvWI8kA6VSgVLDbD7a6fLY59lsYwrkyUCN4Q_0ezzAjUdcuGDbmI_DDdK2mr6dbKgv7yVNm_XdKwWrq1K8EJnUPqjhLTGRzCflDYIJb8zeTQjVshSEX2i4P_j016xIGQdSOvsWds/s1600/Mini+lacon+en+olla+de+baja+temperatura+%252810%2529-HDR.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoseOvWI8kA6VSgVLDbD7a6fLY59lsYwrkyUCN4Q_0ezzAjUdcuGDbmI_DDdK2mr6dbKgv7yVNm_XdKwWrq1K8EJnUPqjhLTGRzCflDYIJb8zeTQjVshSEX2i4P_j016xIGQdSOvsWds/s400/Mini+lacon+en+olla+de+baja+temperatura+%252810%2529-HDR.JPG" width="400" /></a></div>
</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Colocamos</b> unha rexa na pota (para que a carne non estea en contacto ca auga) e sobre ela o lacón. Deixamos facer oito horas en baixa.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Unha vez</b> pasado o tempo, poñemos nunha bandexa e levamos ó forno prequecido a 200º. Deixamos que colla unha bonita cor dourada.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Mentres</b> facemos unhas patacas para acompañar e reducimos a salsa resultante da olla.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Troceamos</b> o lacón, acompañamos das patacas e regamos co prebe reducido.</span></span></span></span></li>
</ol>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Pouco mais que comentar. Outra estupenda comida que imos a facer sin case ningún traballo.</span></span></span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></span></b></span></span></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></span></b></span></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No Facebock: <a href="http://www.facebook.com/boproveito">http://www.facebook.com/boproveito</a></span></span></span></b></span></span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span> </span></span></span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1010584318048472178.post-90316627848007993662020-03-23T21:27:00.001+01:002020-03-23T21:27:16.733+01:00Suprema de pescada sobre prebe de mostaza e sofrito de tomate seco e abelá<a href="https://boproveito.blogspot.com/2020/03/suprema-de-merluza-sobre-salsa-de.html"><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ir á receita en castelán</span></span></span></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2IPd0RBpvUuTImrKhTWhMnULMdXZl79LV3Q4kjceCoO_V_hSqsHZBwpkydB0cDnBF2brKVlpvgqzEGW6a-XUhd2vgqp-AQf_m8KPkavBQNFI7TtNcRqFDDRh-K6L5ldNFvBRBlUoZvu4/s1600/Siprema+de+merluza+bechamel+de+mostaza+antigua+y+sofrito+de+tomate+seco+%25282%2529-HDR.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2IPd0RBpvUuTImrKhTWhMnULMdXZl79LV3Q4kjceCoO_V_hSqsHZBwpkydB0cDnBF2brKVlpvgqzEGW6a-XUhd2vgqp-AQf_m8KPkavBQNFI7TtNcRqFDDRh-K6L5ldNFvBRBlUoZvu4/s400/Siprema+de+merluza+bechamel+de+mostaza+antigua+y+sofrito+de+tomate+seco+%25282%2529-HDR.JPG" width="400" /></a></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Dado que o que temos é tempo, imos a preparar un prato un pouco mais "de domingo".</span></span></span></span></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Imos a facer unha pescada que vai a ter unha boa cantidade de matices.</span></span></span></span></div>
<ul>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">4 supremas de pescada</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 cullerada de fariña</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 cullerada de mostaza antiga</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">2 vasos de leite (aprox)</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 cullerada de abelás</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">10 tomates secos</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Media cebola</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 dente de allo</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Aceite de oliva</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Sal</span></span></span></span></li>
</ul>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Nesta receita imos a usar mostaza, pero posiblemente a de menos uso nas nosas cociñas: á antiga. As sementes danlle unha boa textura e, penso, non é tan agresiva como a normal.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Tamén é a primeira vez que fago un sofrito co tomate seco. Podo dicirvos que me sorprendeu.</span></span></span></span></div>
<div style="text-align: justify;">
<ol>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Nunha</b> tixola facemos un roux. Poñemos unha cullerada de aceite e, cando empece a tomar calor, a de fariña. Remexemos un minuto para que a fariña se faga e non saiba a cru.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Engadimos</b> a leite, que teremos tibia, non toda de golpe e imos espesando. Engadimos a mostaza e reservamos.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Picamos</b> a ceboleta, o dente de allo e poñemos a pochar dous ou tres minutos. Engadimos os tomates secos picados e as abelás rotas. Deixamos facer o conxunto a lume brando. Retiramos da tixola e reservamos.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Na mesma</b> tixola, de facer o sofrito, facemos as supremas de pescada, poñéndoa primeiro pola parte de pel. Deixamos que se faga dous ou tres minutos. Damos a volta e deixamos un par de minutos. O tempo de cocción da pescada vai a ir en función de como vos guste de pasada. Tede en conta que a pescada tende a secarse pronto.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>No prato</b> de servizo poñemos un fondo do prebe de mostaza, por riba a suprema de pescada e o sofrito de tomate seco.</span></span></span></span></li>
</ol>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Seguro que ides a triunfar na vosa mesa, con esta receita moi vistosa e de non difícil execución.</span></span></span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></span></b></span></span></span></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></span></b></span></span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span> </span></span></span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1010584318048472178.post-63780133904687973482020-03-21T18:57:00.001+01:002020-03-21T18:57:50.538+01:00Ensalada de brotes vinagreta e xoubas en conserva<a href="https://boproveito.blogspot.com/2020/03/ensalada-de-brotes-vinagreta-y.html"><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ir á receita en castelán</span></span></span></a><br />
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Estamos de novo por aquí, con unha receita das nosas estupendas conservas.</span></span></span></span></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Chega a primavera e con ela días de sol, nos que vai a apetecer un prato fresco e cheo de sabor.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"></span></span></span></span></div>
<a name='more'></a><br />
<ul>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Xoubas en aceite de oliva</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Brotes de ensalada</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Cebola morada</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Tomate kumato</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Pemento verde</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Pemento roxo</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Ceboliño</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Vinagre</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Aceite de oliva virxe</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Sal </span></span></span></span></li>
</ul>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Insisto, novamente, que as conservas dan moito xogo nas nosas mesas e estas fantásticas conservas galegas han de darnos moitas satisfacions. E a maioria das veces sen prender o lume.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Na receita usei tomate kumato, pero pode ser o que mais vos guste. A min gústame o sabor de esta clase de tomate.</span></span></span></span></div>
<div style="text-align: justify;">
<ol>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><b>Picamos</b> finamente todas as verduras.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><b>Preparamos</b> unha mestura de aceite e vinagre nunha proporción de tres a un (a que eu fago sempre), ousexa por cada tres culleradas de aceite unha de vinagre. Batemos para emulsionar e botamos sobre as verduras.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><b>Deixamos</b> que repouse a vinagreta ó menos dúas horas.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><b>Poñemos</b>, no prato un fondo de brotes de ensalada e salgamos. Por riba a vinagreta e rematamos cas xoubas. Regamos por riba co aceite da conserva.</span></span></li>
</ol>
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Como vedes rápida e que se pode deixar preparada ata o momento do servizo. Ides a desfrutar de unha saborosa e fresca ensalada.</span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></span></b></span></span></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></span></b></span></span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No Facebock: <a href="http://www.facebook.com/boproveito">http://www.facebook.com/boproveito</a></span></span></span></b></span></span></span></span></span></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1010584318048472178.post-27123323930788892702020-03-17T12:27:00.001+01:002020-03-17T12:27:44.235+01:00Fabas con manitas de porco en olla lenta<a href="https://boproveito.blogspot.com/2020/03/habas-con-manitas-de-cerdo-en-olla-lenta.html"><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ir á receita en castelán</span></span></span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwaLvANTWoFsO7BU7zDMDydsaCiQktJ6wsSQcP0iCAN_KrUz5Bw8Hj-qscmx-ABuEw1XgiXWTlYkk5FSF2_rF8QiTXinxy77MANQnBzi1kXG3XvSfZ-N_Y8IvR9loub9ubYGjkNBMJEg/s1600/Fabaloba+con+manitas+de+cerdo+%25281%2529-HDR.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwaLvANTWoFsO7BU7zDMDydsaCiQktJ6wsSQcP0iCAN_KrUz5Bw8Hj-qscmx-ABuEw1XgiXWTlYkk5FSF2_rF8QiTXinxy77MANQnBzi1kXG3XvSfZ-N_Y8IvR9loub9ubYGjkNBMJEg/s400/Fabaloba+con+manitas+de+cerdo+%25281%2529-HDR.JPG" width="400" /></a></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Onte, e nunha destas tolemias que lle dan o meu mais que bo amigo José Manuel García, lle recordaba a outro bo amigo común, Anxo Trives un prato de manitas de porco. Pois desde a miña pequena cociña, dedícoche este prato, de manitas con Faba Loba das Montañas de Trevinca, que de seguro che vai a gustar José Manuel.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"></span></span></span></span></div>
<a name='more'></a><br />
<ul>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">150 grs de Faba Loba das Montañas de Trevinca</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">2 manitas de porco</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 cebola</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">2 cenorias</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Pementón agridoce de la Vera </span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Sal</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Aceite de oliva</span></span></span></span></li>
</ul>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">José Manuel venme á memoria aquela xornada que pasamos en San Lázaro, na Festa da Uña. Desde logo é moi certo, que contigo aínda non o pasei nunca mal, sempre fixemos cousas divertidas e saborosas.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Bueno, sempre hai un lunar. Acórdate de aquel día en Portugal, que tivemos que ir a ver non sei que carallo de fervenza, monte arriba, e chovía como si non houbera mañá. "Pa habernos matao".</span></span></span></span></div>
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<ol>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Poñemos</b>, as manitas a desalgar unhas 24 horas, cambiando a auga cada oito.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Poñemos</b>, tamén, as fabas en auga unhas 12 horas antes da preparación do prato.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Escoamos</b> as fabas e as poñemos no fondo da olla, por riba as manitas, a cebola partida pola metade, as cenorias, salgamos, botamos un chorro de aceite e cubrimos con auga. Tapamos e poñemos a cociñar oito horas en baixa.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Pasado</b> o tempo, retiramos a cebola e as cenorias. Reservamos para o sofrito.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Retiramos</b> tamén as manitas e desosamos. Farase moi fácil, xa que estarán moi tenras. Reservamos.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Retiramos</b> as fabas e reservamos. Tamén reservamos o caldo da cocción.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Picamos </b>a cebola e as cenorias e as sofritimos nunha cazola cun mínimo fondo de aceite, tede en conta que xa están feitas.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Engadimos</b> a carne das manitas, damos unhas voltas e incorporamos as fabas. Agregamos un pouco de pementón, remexemos e botamos un pouco caldo da cocción das fabas e as manitas.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Deixamos</b> que se faga uns minutos o conxunto e listo para a mesa.</span></span></span></span></li>
</ol>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">De veras que imos a ter un saboroso prato de culler. Mirade ben que non leve ningún oso pequeno, pois esta peza ten un montón deles.</span></span></span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></span></b></span></span></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></span></b></span></span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No Facebock: <a href="http://www.facebook.com/boproveito">http://www.facebook.com/boproveito</a></span></span></span></b></span></span></span></span></span></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1010584318048472178.post-1979414087905449292020-03-11T18:48:00.001+01:002020-03-11T18:56:53.966+01:00Zamburiñas en conserva con guacamole<a href="https://boproveito.blogspot.com/2020/03/zamburinas-en-conserva-con-guacamole.html"><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ir á receita en castelán</span></span></span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipjMbTukahmq90wljpmDafEv65_B2SG1h1XAOHJwe34O7XDfNS9zY5i2p-0Tb6crNUrr_mxi4hl_yRvo1jk2iAXMLi4kp7nEuwdG_dHtyL6y0QW-JXFmAqrwImn7TP6BkDQRc0fGiChwM/s1600/Zamburi%25C3%25B1as+con+guacamole+%252811%2529-HDR.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipjMbTukahmq90wljpmDafEv65_B2SG1h1XAOHJwe34O7XDfNS9zY5i2p-0Tb6crNUrr_mxi4hl_yRvo1jk2iAXMLi4kp7nEuwdG_dHtyL6y0QW-JXFmAqrwImn7TP6BkDQRc0fGiChwM/s400/Zamburi%25C3%25B1as+con+guacamole+%252811%2529-HDR.JPG" width="400" /></a></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Volvemos a coller as conservas, como fío condutor da preparación de moi bos pratos.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Lendo aquí e alá iremos facendo unhas estupendas receitas que nos ofrece Conservas Paco Lafuente.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"></span></span></span></span></div>
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<ul>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 lata de zamburiñas</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 ceboleta</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 tomate maduro (pero firme)</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 aguacate </span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 cuarto de pemento verde</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 lima</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Ceboliño </span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Sal</span></span></span></span></li>
</ul>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Xa levades visto a miña querencia por as preparacións con conservas, por eso busco pola rede aquelas que merece a pena compartir, aquelas que son de sinxela execución e sobre todo aquelas cas que imos a triunfar na nosa mesa.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Nesta primeira receita usaremos zamburiñas.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Este molusco de menor tamaño que a vieira, pero que penso de mellor calidade e textura. É capturada, principalmente en Galicia e Asturias.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">A zamburiña ten unha irmá que é a volandeira muy similar e, tamén, de unha gran calidade.</span></span></span></span></div>
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<ol>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Sacamos </b>as zamburiñas e reservamos por unha banda a carne e por outra o prebe da lata.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Picamos</b> fino o tomate (reservamos as sementes que trae como envoltas nunha xelatina), tamén a ceboleta e o pemento.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Chafamos</b> cun garfo a carne do aguacate. Engadimos as verduras picadas, a sal e o zume da lima (en cantidade necesaria). Mesturamos ben e tapamos con plástico alimentario, rozando este ca mestura, ata o seo uso.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Para </b>o servizo, poñemos un pequeno golpe de guacamole, por riba as zamburiñas e regamos cun pouco do prebe da lata. Acompañamos das sementes de tomate e un pouco ceboliño picado.</span></span></span></span></li>
</ol>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">O consello de sempre, non dubidedes en usar as nosas magnificas conservas. E na medida do posible, mercar aquelas que indican que é produto de Galicia.</span></span></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></span></b></span></span></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></span></b></span></span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No Facebock: <a href="http://www.facebook.com/boproveito">http://www.facebook.com/boproveito</a></span></span></span></b></span></span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span> </span></span></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1010584318048472178.post-76645300977198350122020-03-06T18:47:00.001+01:002020-03-06T18:47:04.646+01:00Falda de tenreira galega guisada<a href="https://boproveito.blogspot.com/2020/03/falda-de-ternera-gallega-guisada.html"><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ir á receita en castelán</span></span></span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMp0Tbq55u9fXazFgfrnbFKavEmBvdTgqM09ErjdYPMfV14qRHUCqec-wgUDDkzs6Qn_9P9vq8gVfkTPbwQ1MlrbytfoUsz6NQQErRezMvw0JgA9tXa_NvdXz7xEvqQY-t_vbFCS5bI6w/s1600/Falda+de+ternera+estofada+%25287%2529-HDR.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMp0Tbq55u9fXazFgfrnbFKavEmBvdTgqM09ErjdYPMfV14qRHUCqec-wgUDDkzs6Qn_9P9vq8gVfkTPbwQ1MlrbytfoUsz6NQQErRezMvw0JgA9tXa_NvdXz7xEvqQY-t_vbFCS5bI6w/s400/Falda+de+ternera+estofada+%25287%2529-HDR.JPG" width="400" /></a><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Estamos diante dun prato que é tradición. Un prato dos que gustan en todas as casas, diante dun prato no que un bo pan xoga un papel case de actor principal.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Resumindo diante dun prato dos de sempre, das avoas e das nais.</span></span></span></span></div>
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<ul>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">2 kilos de falda de tenreira galega con oso</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">4 patacas medianas</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">5 chalotas</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 porro</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">2 cenorias</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 dente de allo </span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">100 grs de tomate frito</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 vaso grande de viño branco Ribeiro</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Caldo de carne</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Aceite de oliva</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Sal e pementa</span></span></span></span></li>
</ul>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Esta peza de carne necesita unha cocción longa, pero merece a pena a espera.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">En canto as patacas podedes facer de dúas maneiras:</span></span></span></span></div>
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<ul>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Engadilas cando ó guiso lle falten uns 25 minutos</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Cocelas por separado e engadilas nos últimos cinco minutos.</span></span></span></span></li>
</ul>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Eu escollín a segunda opción.</span></span></span></span></div>
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<ol>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Cortamos</b> a carne polos puntos entre osos.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Selamos </b>nunha cazola cun fondo de aceite de oliva. Cando estea dourada, retiramos e reservamos.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Mentres</b> se pasa a carne, pelamos as chalotas (pero deixamos enteiras), picamos o porro, a cenoria e o allo.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Na mesma</b> cazola de facer a carne, botamos as verduras e deixamos que se vaian pasando. Engadimos o tomate e deixamos facer o conxunto.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUuixiZ3AsCc2YxgFSLZN5qNVQDqwH3RStj7RHAQjoM3qyP_qXAoTcYMysGSzH9CI-AUd0_h5zOGCbLoJJ75Mk5IIiuGIUdrYw9T8OeZqgWTlfGwCwn10RQtGqbCgHfmNiNfW-7o9G0As/s1600/Falda+de+ternera+estofada+%25284%2529-HDR.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUuixiZ3AsCc2YxgFSLZN5qNVQDqwH3RStj7RHAQjoM3qyP_qXAoTcYMysGSzH9CI-AUd0_h5zOGCbLoJJ75Mk5IIiuGIUdrYw9T8OeZqgWTlfGwCwn10RQtGqbCgHfmNiNfW-7o9G0As/s400/Falda+de+ternera+estofada+%25284%2529-HDR.JPG" width="400" /></a></div>
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<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Incorporamos</b> a carne reservada, damos unhas voltas e engadimos o viño. Remexemos e deixamos que se evapore o alcohol.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Cubrimos</b> co caldo de carne, levamos a ebulición e baixamos a lume brando. Vai a necesitar como mínimo unha hora e media ca cazola a medio tapar.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Cando </b>a carne estea tenra, engadimos as patacas e facemos uns cinco minutos para que se empapen. Retiramos do lume e deixamos repousar, tapado, uns minutos.</span></span></span></span></li>
</ol>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Listo para levar á mesa e saborear un guiso de sempre.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Un consello, si as chalotas non están entre os vosos ingredientes habituais, non deixedes de usalas.</span></span></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></span></b></span></span></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></span></b></span></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No Facebock: <a href="http://www.facebook.com/boproveito">http://www.facebook.com/boproveito</a></span></span></span></b></span></span></span></span></span></div>
</div>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"></span></span></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1010584318048472178.post-42544879782201032812020-03-02T21:57:00.001+01:002020-03-02T21:57:46.288+01:00Bacallau Skrei con guiso de fabas e patacas<a href="https://boproveito.blogspot.com/2020/03/bacalao-skrei-con-guiso-de-habas-y.html"><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ir á receita en castelán</span></span></span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLg-xHuopDXf1m9ESZi_b2LIPSexLC92bTpUWYfDC9zE_3SVLZiWXOaSXozkXuzqPf3uU2xa4DtUW-YFLSJJDUvF4hZphj2zNmYiQxQOajzN614n1vyOjXMx1iAh-dH57oB3m_eKopVA/s1600/Faba+Loba+con+bacalao+skrei+%25284%2529-HDR-Editar-Editar.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLg-xHuopDXf1m9ESZi_b2LIPSexLC92bTpUWYfDC9zE_3SVLZiWXOaSXozkXuzqPf3uU2xa4DtUW-YFLSJJDUvF4hZphj2zNmYiQxQOajzN614n1vyOjXMx1iAh-dH57oB3m_eKopVA/s400/Faba+Loba+con+bacalao+skrei+%25284%2529-HDR-Editar-Editar.JPG" width="400" /></a></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Dende hai unhas semanas e ata finais de abril, temos con nos unha das delicias que nos da o mar: o bacallau Skrei.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Con un peixe tan delicado, non podíamos ter mellor compañeira que a suavidade da <a href="https://www.facebook.com/Faba-Loba-Monta%C3%B1as-de-Trevinca-101010721386485/">Faba Loba Montañas de Trevinca</a>.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"></span></span></span></span></div>
<a name='more'></a><br />
<ul>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">2 lombos de bacallau Skrei </span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">150 grs de Faba Loba Montañas de Trevinca</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 cebola</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">2 cenorias </span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 cullerada de prebe de tomate</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 pataca</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 dente de allo</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Tomiño</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Caldo de cocer as fabas ou de polo</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Aceite</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Pementa e sal</span></span></span></span></li>
</ul>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><span style="font-family: "verdana" , sans-serif;">Como na outra receita que fixen con esta faba,</span></span></span></span></span><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> para cocela usei a olla de cocción lenta. Aínda que non é imprescindible para a receita, cocín as fabas cun par de manitas de porco, que diu un caldo moi saboroso.</span></span></span></span></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Para
os que queirades facer a receita e non teñades ocasión de obter este
tipo de faba, podedes sustituila por unhas fabas de La Granja.</span></span></span></span><br />
<br />
<ol>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Poñemos</b> as fabas 12 horas en remollo.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Pasamos</b>
as fabas á olla de cocción lenta, engadimos media cebola en cascos, as dúas
cenorias, un chorro de aceite e cubrimos con auga. Deixamos facer
durante oito horas en baixa.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Retiramos </b>as fabas e reservamos.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Picamos</b> fina a outra media cebola e sofritimos en dúas culleradas de aceite.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>A continuación</b> engadimos o allo e o tomiño. Facemos un minuto e incorporamos o prebe de tomate a sal e a pementa.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Deixamos </b>que se cociñe uns minutos. Mentres pelamos, lavamos e cortamos a pataca en cadrados pequenos.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Engadimos</b> as patacas e mesturamos co sofrito. Cubrimos co caldo e deixamos facer a lume brando.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Cando</b> as patacas lle queden uns cinco minutos, incorporamos as fabas remexemos despazo e deixamos que se remate de facer a lume brando.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Mentres </b>se remata de facer o guiso das patacas e fabas, facemos o bacallau nunha tixola con una cullerada de aceite. Poñemos ca pel para abaixo e deixamos que se faga uns sete ou oito minutos. Damos a volta e deixamos un minuto.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Poñemos</b> unha cama de fabas e patacas, engadimos caldo do guiso e por riba o lombo do bacallau.</span></span></span></span></li>
</ol>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Non vos ides a arrepentir de levar esta preparación a vosa mesa. É todo suavidade na boca cunha textura sinxelamente espectacular.</span></span></span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></span></b></span></span></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></span></b></span></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No Facebock: <a href="http://www.facebook.com/boproveito">http://www.facebook.com/boproveito</a></span></span></span></b></span></span></span></span></span></div>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span> </span></span></span><br />
<br />
<ol>
</ol>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1010584318048472178.post-44743488393913518182020-02-27T19:24:00.000+01:002020-03-02T21:34:58.456+01:00Polo con chalotas, champiñóns e touciño<a href="https://boproveito.blogspot.com/2020/02/pollo-con-chalotas-champinones-y-tocino.html"><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ir á receita en castelán</span></span></span></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJHSz3YJtbG9Zm6tJ3bzkPA7hHkOx4DR0ZCxu6b6Jl76XkadFpW2Y4NOHX0Wmko7UgCOwQg53AES0FAlKVdYNbe9qwI85njZgqZGznwoZYYHlaSmBFbddl3kYH5hPNyAgV1pW2cHa5fg/s1600/Pollo+con+tocino+y+champi%25C3%25B1ones+%25284%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJHSz3YJtbG9Zm6tJ3bzkPA7hHkOx4DR0ZCxu6b6Jl76XkadFpW2Y4NOHX0Wmko7UgCOwQg53AES0FAlKVdYNbe9qwI85njZgqZGznwoZYYHlaSmBFbddl3kYH5hPNyAgV1pW2cHa5fg/s400/Pollo+con+tocino+y+champi%25C3%25B1ones+%25284%2529.JPG" width="400" /></a></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Xa levábamos algún tempo, sen facer nada con carne de polo.</span></span></span></span></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Imos a facer unha cocción a lume baixo, que vai a facer que todos os ingredientes queden perfectos.</span></span></span></span></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"></span></span></span></span></div>
<a name='more'></a><br />
<ul>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 polo en anacos (ou partes nobres)</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">60 grs de manteiga</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">6 chalotas</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">100 grs de touciño entreverado</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">6 champiñóns grandes</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">3 dentes de allo</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 cullerada de prebe de tomate</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">100 ml de viño branco Ribeiro</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Caldo de polo</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">2 culleradas de fariña </span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Sal e pementa negra</span></span></span></span></li>
</ul>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Os que me seguides regularmente, teredes notado que non son moito de usar manteiga na miña cociña, pero teño que dicir que neste caso dalle un agradable toque. O prato en xeral estaba moi bo, pero as chalotas quedaron para comelas solas.</span></span></span></span></div>
<div style="text-align: justify;">
<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3tK8g-FalYN9Wq6Zc0KC0yKSWRPXtkCtRyK0RIpzeUVnOjvPqQmce3ikZD4tKQBCJdJgc9AyBq7vkS0C9foyaLepQplPzQcv3_Uo2Uz0wCugiBoOSAuCsS_O1QZcF0CZiYRoYJ6UNSU/s1600/Pollo+con+tocino+y+champi%25C3%25B1ones+%25283%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3tK8g-FalYN9Wq6Zc0KC0yKSWRPXtkCtRyK0RIpzeUVnOjvPqQmce3ikZD4tKQBCJdJgc9AyBq7vkS0C9foyaLepQplPzQcv3_Uo2Uz0wCugiBoOSAuCsS_O1QZcF0CZiYRoYJ6UNSU/s400/Pollo+con+tocino+y+champi%25C3%25B1ones+%25283%2529.JPG" width="400" /></a>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Salpimentamos</b> os anacos de polo.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Poñemos </b>a manteiga nunha cazola e douramos os anacos de polo e que se integren ca manteiga.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Engadimos</b> as chalotas peladas e enteiras. O touciño cortado en tiras e cociñamos ate que collan cor, uns oito minutos.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Laminamos</b> os champiñóns e os allos e engadimos ó conxunto. Remexemos e deixamos facer ata que os champiñóns solten a súa auga.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Engadimos </b>a fariña e remexemos para que se mesture. Incorporamos o prebe de tomate removemos e deixamos facer uns minutos.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Poñemos</b> o viño branco e deixamos que se evapore o alcohol, levando o conxunto case ata seco.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Engadimos </b>o caldo de polo e deixamos que se vaia facendo, tapado a lume baixo.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Cando </b>o polo estea no seu punto de cocción, o retiramos xunto cas verduras e o touciño a unha fonte. Se vemos que o prebe está moi solto, engadimos unha cullerada de fariña ou espesante, para conseguir a textura desexada.</span></span></span></span></li>
</ol>
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Un guiso de polo que estou seguro vos vai a gustar a todos. Ides a necesitar bastante pan, aviso.</span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></span></b></span></span></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></span></b></span></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No Facebock: <a href="http://www.facebook.com/boproveito">http://www.facebook.com/boproveito</a></span></span></span></b></span></span></span></span></span></div>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span> </span></span></span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1010584318048472178.post-26292859283015183932020-02-20T21:41:00.000+01:002020-02-20T21:41:59.020+01:00Caldereta de fabas, peixe sapo e gambón<a href="https://boproveito.blogspot.com/2020/02/caldereta-de-habas-rape-y-gambon.html"><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ir á receita en castelán</span></span></span></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlOjoqucq6KCagJuyg8yLtz1hPYuA4mp9J8Ab_Nz6MLCRfPMe2GFkTu9Zh1QQUC__sVkwg2OZARDsfEksultiqPhy6j0H4srjiL-U-mrvS4_GueDGyYVx4lAf_DFonh8qR6kbCJdRQdk/s1600/Faba+Loba+con+rape+y+gambon+%25285%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlOjoqucq6KCagJuyg8yLtz1hPYuA4mp9J8Ab_Nz6MLCRfPMe2GFkTu9Zh1QQUC__sVkwg2OZARDsfEksultiqPhy6j0H4srjiL-U-mrvS4_GueDGyYVx4lAf_DFonh8qR6kbCJdRQdk/s400/Faba+Loba+con+rape+y+gambon+%25285%2529.JPG" width="400" /></a></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Na receita de hoxe imos a usar unha legume, que tivo a súa primeira colleita fai uns poucos meses. Falo de <a href="https://www.facebook.com/pages/category/Agriculture/Faba-Loba-Monta%C3%B1as-de-Trevinca-101010721386485/">"A Faba Loba das Montañas de Trevinca"</a>, que imos a mesturar con un par de produtos de mar. </span></span></span></span></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"></span></span></span></span></div>
<a name='more'></a><br />
<ul>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">200 grs de Faba Loba das Montañas de Trevinca</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1,200 de peixe sapo</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Gambón </span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">2 cenorias</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">2 cebolas</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">2 ceboletas </span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 porro</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 pemento roxo</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">2 tomates maduros</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">2 dentes de allo</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 vaso grande de viño branco Ribeiro</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Aceite de oliva</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Sal</span></span></span></span></li>
</ul>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Estamos ante unha faba firme, carnosa e tenra coma a manteiga. Para cocela usei a olla de cocción lenta e podo asegurarvos que quedaron no su punto de cocción perfecto.</span></span></span></span></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Para os que queirades facer a receita e non teñades ocasión de obter este tipo de faba, podedes sustituila por unhas fabas de La Granja.</span></span></span></span></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><u><b><span style="color: red;">Das fabas</span></b></u></span></span></span></span></div>
<div style="text-align: justify;">
<ol>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Poñemos</b> as fabas 12 horas en remollo.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Pasamos</b> as fabas á olla de cocción lenta, engadimos unha cebola en cascos, unha cenoria, un chorro de aceite e cubrimos con auga. Deixamos facer durante oito horas en baixa.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Retiramos </b>as fabas e reservamos.</span></span></span></span></li>
</ol>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><u><b><span style="color: red;">Do caldo corto de peixe</span></b></u></span></span></span></span></div>
<div style="text-align: justify;">
<ol>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Pedimos </b>na peixería que nos preparen ben o peixe sapo, Imos a traer para a casa a cabeza e a espiña.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Pelamos</b> os gambóns gardando as cabezas e as peladuras. Reservamos os gambóns pelados.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Nunha</b> cazola e cun pouco aceite pochamos unha cebola, porro e cenoria picadas. Engadimos as cabezas e peladuras dos gambóns e damos unhas voltas. Incorporamos a cabeza do peixe sapo, a espiña e cubrimos de auga. Deixamos facer uns 20 minutos, desespumando cando sexa necesario. Colamos e reservamos. Cando facemos un caldo con cabezas de peixe, non é convinte pasar dos 20 minutos, collería mal sabor.</span></span></span></span></li>
</ol>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><u><b><span style="color: red;">Da caldereta</span></b></u></span></span></span></span></div>
<div style="text-align: justify;">
<ol>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Picamos</b> as ceboletas e sofritimos nunha cazola.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Mentres</b> picamos o pemento, os allos e os tomates e engadimos á cazola ca cebola. Deixamos que evapore a auga do tomate.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Engadimos</b> o viño, subimos o lume e deixamos facer ata que evapore o alcohol.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Incorporamos</b> as fabas reservadas e cubrimos co caldo de peixe. Damos unhas voltas para que se integren.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Engadimos</b> o peixe sapo en anacos e deixamos que se faga uns 8/10 minutos.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Incorporamos</b> os gambóns damos unha volta, tapamos e retiramos do lume. Deixamos que se fagan co calor residual.</span></span></span></span></li>
</ol>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Sei que sempre vos digo o mesmo, pero de verdade que non podedes deixar de probar este tipo de faba.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Desde logo esta é unha receita de domingo.</span></span></span></span></div>
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</div>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></span></b></span></span></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></span></b></span></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No Facebock: <a href="http://www.facebook.com/boproveito">http://www.facebook.com/boproveito</a></span></span></span></b></span></span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span> </span></span></span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1010584318048472178.post-27832460744156704732020-02-10T21:09:00.001+01:002020-02-10T21:09:04.742+01:00Bocata de porco<a href="https://boproveito.blogspot.com/2020/02/bocata-de-cerdo.html"><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ir á receita en castelán</span></span></span></a><br />
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Sinxelo, sen lume e catro ingredientes.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Tremendamente saboroso e que ten que ser cun moi bo pan.</span></span></span></span></div>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"></span></span></span></span><br />
<a name='more'></a><br />
<ul>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 pan mini mollete</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Queixo en lonchas havarti</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Touciño</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Xamón cocido</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Xamón serrano</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Mostaza</span></span></span></span></li>
</ul>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Como vedes continuamos con receitas moi sinxelas e rápidas, non imos a prender o lume, pero si usaremos o microondas e o forno. Temos carne de porco en tres formas distintas que imos a mesturar cun queixo danés.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">En canto ó queixo, podedes usar outro, pero que se funda ben.</span></span></span></span></div>
<ol style="text-align: justify;">
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Poñemos</b> unha loncha de queixo nun prato, por riba o touciño e o xamón cocido. Cubrimos con outra loncha de queixo e levamos un minuto ó microondas.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Mentres</b> abrimos o pan polo medio e untamos unha das partes ca mostaza.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Ó sacar </b>o prato do microondas, remexemos os ingredientes.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Colocamos</b> a mestura do queixo, touciño e xamón cocido, na base do bocata e por riba o xamón serrano.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Tapamos</b> ca outra tapa do pan e levamos ó forno prequecido a 200º uns tres minutos.</span></span></span></span></li>
</ol>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Xa unicamente nos queda desfrutar de este apetitoso bocata. Pero tampouco vos queimedes.</span></span></span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></span></b></span></span></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></span></b></span></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No Facebock: <a href="http://www.facebook.com/boproveito">http://www.facebook.com/boproveito</a></span></span></span></b></span></span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span> </span></span></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1010584318048472178.post-19391492111812980542020-02-04T21:12:00.001+01:002020-02-04T21:12:41.039+01:00Salmón ó forno e champiñós<a href="https://boproveito.blogspot.com/2020/02/salmon-al-horno-y-champinones.html"><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ir á receita en castelán</span></span></span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLUXMRgOU7wUbgbxHEU04vI6tZ1YWN67rCaykHMnL3iGJcSvYvgyeGg8TKJcqeMqb4M7fK9nuhxqvQ_zxWCDiqhuSn-FAOYdTnccr-nFsvwH2ldQz5WpkX-HOdDQxodjRVH1xntXYY5As/s1600/Salm%25C3%25B3n+al+horno+con+champi%25C3%25B1ones+%25282%2529-Editar.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLUXMRgOU7wUbgbxHEU04vI6tZ1YWN67rCaykHMnL3iGJcSvYvgyeGg8TKJcqeMqb4M7fK9nuhxqvQ_zxWCDiqhuSn-FAOYdTnccr-nFsvwH2ldQz5WpkX-HOdDQxodjRVH1xntXYY5As/s400/Salm%25C3%25B3n+al+horno+con+champi%25C3%25B1ones+%25282%2529-Editar.JPG" width="400" /></a></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Volvemos con outra receita, neste caso con salmón.</span></span></span></span></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Imos a ir facendo receitas sinxelas, tres ou catro ingredientes principais. O cal non quere dicir que en algunha ocasión nos compliquemos.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"></span></span></span></span></div>
<a name='more'></a><br />
<ul>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1 suprema de salmón por comensal</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Champiñóns</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Bacón</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Ceboleta</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Allo</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Sal</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Pementa negra</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Aceite de oliva</span></span></span></span></li>
</ul>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">O salmón é un peixe dos denominados azuis, como a xarda, o xurelo, o bonito, anchoa, sardiña, salmonete, etc. Pero din que de todos eles, o salmón é o numero un. Sendo un dos mais beneficiosos, por los ácidos graxos omega 3.</span></span></span></span><br />
<ol style="text-align: justify;">
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Eliminamos</b> calquera espina que lle puidera quedar ó salmón, Retiramos a pel, se é que viñera con ela. Lavamos, secamos e reservamos.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Limpamos</b> os champiñóns e cortamos en láminas. Reservamos.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Picamos </b>a ceboleta e o allo. Deixamos que se vaia facendo despazo nunha tixola con aceite.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Mentres</b> facemos tiras finas co bacón, que engadimos cando a ceboleta e o allo estean no seu punto. Damos unhas voltas.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Engadimos </b>os champiñóns e salpimentamos. Deixamos facer o conxunto, tendo en conta que ainda van a ir ó forno.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Prequecemos</b> o forno a 185º. </span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Retiramos</b> os champiñóns e, na mesma tixola, marcamos o salmón. Soamente volta e volta.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Nunha</b> fonte que poida ir ó forno poñemos os champiñóns e, por riba, as supremas de salmón.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Deixamos</b> que se fagan uns doce minutos, pero o do tempo vai en función de como vos guste de pasado.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Emplatamos</b> con unha base de champiñóns e a suprema por riba. Salgamos con sal Maldon.</span></span></span></span></li>
</ol>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Sen florituras nin adornos innecesarios, produto sen mais. Xa veredes como vos vai a gustar.</span></span></span></span><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span></span></span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></span></b></span></span></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></span></b></span></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No Facebock: <a href="http://www.facebook.com/boproveito">http://www.facebook.com/boproveito</a></span></span></span></b></span></span></span></span></span></div>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span> </span></span></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1010584318048472178.post-55128330459762377832020-01-28T20:29:00.002+01:002020-01-28T20:29:34.228+01:00Caldo galego<div style="text-align: justify;">
<a href="https://boproveito.blogspot.com/2020/01/caldo-gallego.html"><span style="color: red; font-family: "verdana" , sans-serif; font-size: large;">Ir á receita en castelán</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3TmkPw_Ua0lIbHZWI_1pyHI4S_K7Hg36OgohH-SFa3BFUuDa_KGvUr3mOMGV7or2R6NPwxpYMc5nHWRDMJYZiCIweanNPUQVw5oNIBRuQYeT1jFnEoa1Fyep5ut3r_y6FLewj3uN4ho/s1600/Caldo+Gallego+%25284%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3TmkPw_Ua0lIbHZWI_1pyHI4S_K7Hg36OgohH-SFa3BFUuDa_KGvUr3mOMGV7or2R6NPwxpYMc5nHWRDMJYZiCIweanNPUQVw5oNIBRuQYeT1jFnEoa1Fyep5ut3r_y6FLewj3uN4ho/s400/Caldo+Gallego+%25284%2529.JPG" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Como xa observariades, levo case tres meses sen publicar no blogue.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Neste período de tempo estiven valorando botar ó peche, pero o fin volto, non sei con que periodicidade, pero volto de novo.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">E como non con unha receita moi nosa.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"></span><br /></div>
<a name='more'></a><ul style="text-align: justify;">
<li><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif; font-size: large;">120 grs de fabas de Lourenzá</span></span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif; font-size: large;">2 osos de tenreira</span></span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif; font-size: large;">1 anaco de lacón</span></span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif; font-size: large;">1 chourizo semifresco</span></span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif; font-size: large;">1 repolo de corazón pequeno</span></span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif; font-size: large;">4 patacas medianas</span></span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif; font-size: large;">1 anaco pequeno de unto</span></span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Sal</span></span></li>
</ul>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Tiña unha débeda pendente con blog e con vos, e esa era non ter publicado, aínda, unha receita de caldo galego.</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Esta é unha receita moi sinxela, pero saborosa coma a que mais. Eu uso repolo, pero poden ser grelos ou berza, tamén lle engado o compango. En fin feito a miña maneira.</span></span></div>
<ol style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjDCqmN2JxT0ELBfuZeFZ191Lwe-3kFBvSEjSSqBMV8SAqgctmuFD2fhq-jmNNsFt1kX_HGjNRPoLkQ2LjHtXr6xCsGxsruVmB1Y1rAXIOdk_mVbUtVqqblsCKmLHCpcu8RdrqnJhFn0U/s1600/Caldo+Gallego+%25287%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjDCqmN2JxT0ELBfuZeFZ191Lwe-3kFBvSEjSSqBMV8SAqgctmuFD2fhq-jmNNsFt1kX_HGjNRPoLkQ2LjHtXr6xCsGxsruVmB1Y1rAXIOdk_mVbUtVqqblsCKmLHCpcu8RdrqnJhFn0U/s400/Caldo+Gallego+%25287%2529.JPG" width="400" /></a>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><b>O día</b> anterior poñemos as fabas en auga e si o lacón é salgado, tamén o deixamos en remollo.</span></span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Unha media</b> hora antes de comenzar a facer o cocido, poñemos os osos de tenreira en auga fría para que solten parte das impurezas (veredes que a auga se torna con certo color de sangue).</span></span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Xa postos</b> maos á obra, na cazola na que faremos o caldo, poñemos as fabas, os osos de tenreira, o anaco de lacón e o anaco de unto. Cocemos durante 45 minutos aprox. e imos desespumando cando o necesite.</span></span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Pasado </b>o tempo engadimos o repolo, as patacas e o chourizo (enteiro) e deixamos que coza uns 20/25 minutos mais. Comprobamos que as patacas e as fabas estean no seu punto.</span></span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Retiramos </b>os osos, o lacón, o chourizo e o anaco de unto. Picamos o lacón e o chourizo, que podemos levar á mesa, xunto ca cazola de caldo, por se algún comensal lle gusta co compango.</span></span></li>
</ol>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Como xa vos dixen un prato moi noso e moi saboroso, que nestes días de invernía é mais que aconsellable. Eu normalmente sempre o fago de véspera.</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></span></b></span></span></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></span></b></span></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No Facebock: <a href="http://www.facebook.com/boproveito">http://www.facebook.com/boproveito</a></span></span></span></b></span></span></span></span></span></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1010584318048472178.post-79667766118228591692019-10-14T18:48:00.003+02:002019-10-14T18:48:39.186+02:00Tartar de tomate<a href="https://boproveito.blogspot.com/2019/10/tartar-de-tomate.html"><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ir á receita en castelán</span></span></span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQgFDGQPR4XMv7do0QEccEvtHRCbBxz3D1HjdA49x9ApwV7kmwXBAgcofqbotO4nBt41Wk8oun-S4iE38o_llW3NDwlOyG8GANCe8wtZ_1RapoFmCkZaoW4T4IJisa6cwQXAvQy9PtJ8/s1600/Tartar+de+tomate+%25282%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQgFDGQPR4XMv7do0QEccEvtHRCbBxz3D1HjdA49x9ApwV7kmwXBAgcofqbotO4nBt41Wk8oun-S4iE38o_llW3NDwlOyG8GANCe8wtZ_1RapoFmCkZaoW4T4IJisa6cwQXAvQy9PtJ8/s400/Tartar+de+tomate+%25282%2529.JPG" width="400" /></a></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Unha das cousas que mais me gustan na cociña, é facer e levar un rico prato á mesa, sen prender o lume.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Esta receita é o caso. </span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"></span></span></span></span></div>
<a name='more'></a><ul>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">8 tomates rama</span></span></span></span><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">6 anchoas</span></span></span></span><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">2 culleradas de marmelada de tomate</span></span></span></span><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">2 culleradas pequenas de mostaza</span></span></span></span><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Ceboliño</span></span></span></span><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Aceite de oliva virxe</span></span></span></span><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Pementa negra</span></span></span></span><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Sal</span></span></span></span></li>
</ul>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Cando falamos de tartar é inevitable que a cabeza se nos vaia á carne.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Ademais de carne podemos facer un rico tartar con peixe, sendo os mais comúns con bonito ou salmón e, como non, tamén podemos usar algún vexetal para elaboralo.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Veredes o sinxelo da receita. </span></span></span></span></div>
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<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Pelamos</b>, retiramos as sementes e cortamos en dados. Poñemos nun coador para que elimine o exceso de auga.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Picamos</b> finamente as anchoas e o ceboliño.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><b><span style="color: black;">Nun bol</span></b><span style="color: black;"> mesturamos as anchoas e o ceboliño ca mostaza e a marmelada. Engadimos os dados de tomate e mesturamos ben.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Aliñamos </b>con sal, pementa e aceite ó gusto.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Deixamos</b> que macere o conxunto uns 20 minutos.</span></span></span></span></li>
</ol>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">A presentación queda da vosa man, pero non me negaredes, que en catro pasos ides ter un fantástico entrante.</span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></span></b></span></span></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></span></b></span></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No Facebock: <a href="http://www.facebook.com/boproveito">http://www.facebook.com/boproveito</a></span></span></span></b></span></span></span></span></span></div>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span> </span></span></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1010584318048472178.post-11467962826779528482019-10-10T19:14:00.001+02:002019-10-10T19:14:24.006+02:00Guiso de mexillón, gambón e patacas<a href="https://boproveito.blogspot.com/2019/10/guiso-de-mejillon-gambon-y-patatas.html"><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ir á receita en castelán</span></span></span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWy8Yr0BCOZtqoXlkNe8yFwPo-hvjJN7OS3Y_-xIfUxzTs42QsjtDL2KoUsxq1mIvsuvTpPtluaIZGb7TAKFFa-mFaajXX9wpvzeJcp-IlFDiWxr6xfRwCe5xosCdc0w_Y0PW2hyehHhw/s1600/Guiso+de+patatas+con+mejillones+%25285%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWy8Yr0BCOZtqoXlkNe8yFwPo-hvjJN7OS3Y_-xIfUxzTs42QsjtDL2KoUsxq1mIvsuvTpPtluaIZGb7TAKFFa-mFaajXX9wpvzeJcp-IlFDiWxr6xfRwCe5xosCdc0w_Y0PW2hyehHhw/s400/Guiso+de+patatas+con+mejillones+%25285%2529.JPG" width="400" /></a></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">O mexillón é un dos mariscos mais humildes, pero tamén é, un dos mais saborosos. Un marisco versátil na nosa cociña, admitindo un montón de preparacións.</span></span></span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"></span></span></span></span></div>
<a name='more'></a><br />
<ul>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">4 patacas medianas</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1,5 quilos de mexillóns</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">10 gambóns</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1/2 cebola</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Prebe de tomate</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1/2 pemento verde</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1/2 pemento roxo</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">1/2 rama de apio</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Pementón de la Vera </span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Caldo de peixe </span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Sal</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Aceite de oliva</span></span></span></span></li>
</ul>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Imos a ter mexillón durante todo o ano na nosa peixería, de todos modos é aconsellable facer unhas consideracións. Como o resto dos mariscos, a súa mellor época son os meses con "r", durante os meses de maio a agosto están en tempo de desove e son algo mais pequenos.</span></span></span></span></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Como norma obrigada para evitar problemas, temos que tirar:</span></span></span></span></div>
<ul style="text-align: justify;">
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">os que veñan rotos</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">os que ó tocarlles non pechen a súa cuncha de todo</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">os que despois de cocidos non se abran.</span></span></span></span></li>
</ul>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">E evidentemente non se poden consumir cando hai marea roxa (micro algas que alteran a outros organismos).</span></span></span></span></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">E dende logo consume mexillón galego.</span></span></span></span></div>
<ol style="text-align: justify;">
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Limpamos</b> os mexillóns das barbas e algas e poñemos nunha cazola.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Retiramos</b> as cabezas dos gambóns, pelamos e reservamos. </span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Cocemos</b> os mexillóns sen engadir líquido algún, ca auga que soltan eles vai a chegar. Imos retirando segundo vaian abrindo e sacando das cunchas. Se os deixades cocer de mais, vanse a encoller e endurecer. Reservamos.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Escoamos</b> a auga da cocción e reservamos para preparar o noso prato. </span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Nunha cazola</b> pochamos a cebola, os pementos e o apio. Salgamos.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqoHilcZO7PJPA8vy8KIcEqR7o8bk7-8z7pwCjIr_PYSIGhN8cZHo0n9kI02a4jyCoxIwzXN5HsPAPfPxOBlc-RWJG0e2YoYwXCWqO2meeB6p7ILH5ctR5nQQPj875tNn2BU_uOXgx-vU/s1600/Guiso+de+patatas+con+mejillones+%25286%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqoHilcZO7PJPA8vy8KIcEqR7o8bk7-8z7pwCjIr_PYSIGhN8cZHo0n9kI02a4jyCoxIwzXN5HsPAPfPxOBlc-RWJG0e2YoYwXCWqO2meeB6p7ILH5ctR5nQQPj875tNn2BU_uOXgx-vU/s400/Guiso+de+patatas+con+mejillones+%25286%2529.JPG" width="400" /></a></div>
</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Cando</b> as verduras estean no seu punto, engadimos o prebe de tomate. Damos unhas voltas e deixamos que se mesturen os sabores.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Engadimos</b> as patacas cortadas, pero chascando ó final do corte. Engadimos o pementón e damos unhas voltas.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Botamos</b> a auga da cocción dos mexillóns e, como case seguro que non nos vai a chegar, engadimos o caldo de peixe necesario.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Cando</b> vemos que as patacas lle quedan uns minutos, engadimos os mexillóns e os gambóns. Deixamos facer uns minutos e retiramos do lume. Tapamos e deixamos en repouso.</span></span></span></span></li>
</ol>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Como ves, ides a levar a vosa mesa un guiso mariñeiro, que fará as delicias os vosos comensais.</span></span></span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></span></b></span></span></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></span></b></span></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No Facebock: <a href="http://www.facebook.com/boproveito">http://www.facebook.com/boproveito</a></span></span></span></b></span></span></span></span></span></div>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span> </span></span></span><br />
</div>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><br /></span></span></span></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1010584318048472178.post-18467025909015437332019-10-03T19:13:00.001+02:002019-10-03T19:13:06.548+02:00Polbo fritido sobre crema de San Simón con ovas de ourizo e allada<a href="https://boproveito.blogspot.com/2019/10/pulpo-frito-sobre-crema-de-san-simon.html"><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ir á receita en castelán</span></span></span></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdm5YBDaAQELy1t22fsMOlkGDMrSAbkeFe6ZoQogQjAud34aOp3NmADHnYU9zNFNy3yS5RJa-kIZ9WbafsO70U__HOaa1N-3uSHGOiM22-yv3j6Z0Vo9h3MLGrBuDCLIng3M9yavsLkkw/s1600/Pulpo+Frito+con+crema+de+San+Simon+%25282%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdm5YBDaAQELy1t22fsMOlkGDMrSAbkeFe6ZoQogQjAud34aOp3NmADHnYU9zNFNy3yS5RJa-kIZ9WbafsO70U__HOaa1N-3uSHGOiM22-yv3j6Z0Vo9h3MLGrBuDCLIng3M9yavsLkkw/s400/Pulpo+Frito+con+crema+de+San+Simon+%25282%2529.JPG" width="400" /></a></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Fago esta receita, partindo dunha realizada polo gran cociñeiro Miguel González Quintela, de <a href="https://www.facebook.com/chefmiguelgonzalez/">Restaurante Miguel González</a>.</span></span></span></span></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Pídolle a Miguel que sexa indulxente comigo.</span></span></span></span></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Grazas Miguel por ensinarnos tanto. </span></span></span></span></div>
<ul>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Polbo cocido</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">75 ml de leite</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">150 de tona</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">150 de queixo San Simón da Costa</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Ovas de ourizo</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Allo</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Aceite</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Pementón de la Vera</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Fariña de arroz (ou outra)</span></span></span></span></li>
</ul>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Como dicía mais arriba, espero que Miguel perdoe o atrevemento. Evidentemente non usei as técnicas que usa el, está feito dun xeito caseiro, pero penso que o resultado é bastante bo.</span></span></span></span></div>
<div style="text-align: justify;">
<ol>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Poñemos</b> aceite nunha tixola e un dente de allo ó que lle dimos un golpe. Cando o allo empece a poñerse dourado, retiramos a tixola do lume e o allo da tixola.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Botamos</b> o pementón e remexemos rapidamente para que non se nos queime. Reservamos nun recipiente, para que os restos de pementón se vaian ó fondo.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Nun cazo</b> poñemos o leite e a tona. Levamos ó lume para que quente, pero non deixamos ferver. Retiramos do lume e engadimos o queixo en anacos e sen pel. Remexemos para que abrande e batemos.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBbDC7ius1KI5V33w2pu6bHH8aXeCt96bfm7VeQXtQQd1NXxbuBIyPWmNbjrZQahwSC0B30qMXzLCqMa3ZPIxZN3dwO8GDQ3hRAlF-DlwRdMnhLGKSnOE8GD2vvNDBT32IJFFMIV1hff0/s1600/Pulpo+Frito+con+crema+de+San+Simon+%25286%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBbDC7ius1KI5V33w2pu6bHH8aXeCt96bfm7VeQXtQQd1NXxbuBIyPWmNbjrZQahwSC0B30qMXzLCqMa3ZPIxZN3dwO8GDQ3hRAlF-DlwRdMnhLGKSnOE8GD2vvNDBT32IJFFMIV1hff0/s400/Pulpo+Frito+con+crema+de+San+Simon+%25286%2529.JPG" width="400" /></a></div>
</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Pasamos</b> por un coador para que a crema nos quede mais lisa e fina. Reservamos.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Cortamos</b> o polbo en talladas e pasamos pola fariña. Fritimos en aceite quente.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Montamos</b> no prato de servizo, cun fondo de crema de queixo, por riba o polbo, por riba do polbo unhas ovas de ourizo e regamos ca súa allada.</span></span></span></span></li>
</ol>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Penso que para facer na nosa casa, imos a ter un entrante de auténtico luxo. Xa veredes como triunfades na vosa mesa.</span></span></span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></span></b></span></span></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></span></b></span></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No Facebock: <a href="http://www.facebook.com/boproveito">http://www.facebook.com/boproveito</a></span></span></span></b></span></span></span></span></span></div>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span> </span></span></span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1010584318048472178.post-11212047205284497882019-09-24T19:14:00.000+02:002019-09-24T19:14:02.703+02:00Solombo de porco en adobo con pak choi salteado<a href="https://boproveito.blogspot.com/2019/09/solomillo-de-cerdo-en-adobo-con-pak.html"><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ir á receita en castelán</span></span></span></a><br />
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<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Para min o allo, o pementón e o aceite, forma o triángulo máxico da cociña galega. Que queredes, aínda que cociñe pak choi, aplícolle o triángulo.</span></span></span></span></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"></span></span></span></span></div>
<a name='more'></a><br />
<ul>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Pak choi</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Solombo de porco</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Allos</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Pementa negra</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Pementón agridoce</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Pirixel</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Tomiño</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Aceite de oliva</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Sal</span></span></span></span></li>
</ul>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">O pak choi é familia directa das coles, neste caso trátase de unha col asiática. Con sabor un pouco distinto ó noso, pódese preparar ó vapor ou, como no caso de hoxe salteado. É bo que, o prepares como o prepares, que quede ó dente.</span></span></span></span></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Como vos comentaba mais arriba eu decidín saltealo con allo, aceite e pementón.</span></span></span></span></div>
<div style="text-align: justify;">
<ol>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Cortamos</b> o solombo en medallóns como de un dedo de ancho.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Nun prato</b> sopeiro, picamos allo en láminas ó gusto, engadimos pirixel picado, o tomiño, a pementa negra, o pementón e o aceite. Remexemos ben para que se mesturen todos os ingredientes. Poñemos os medallóns neste adobo e deixamos macerar, como mínimo unha hora.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Mentres</b> cortamos a base mais dura da col e imos sacando as follas e lavando ben. Escoamos ben a auga.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7QjDFTDX4eBYbRrnOm-X404tMJOeSffk2wTf0lg6nASsFgIm50v2oCc8euq-JBttWo2vd94c1JUG6Hm34izfUjaJVov9n6bjw0K5bPxaHwrCSk60xAssAc0TW6R32pmF3u9L5R44ADc0/s1600/Solomillo+macerado+con+pak+choi+salteado+%25284%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7QjDFTDX4eBYbRrnOm-X404tMJOeSffk2wTf0lg6nASsFgIm50v2oCc8euq-JBttWo2vd94c1JUG6Hm34izfUjaJVov9n6bjw0K5bPxaHwrCSk60xAssAc0TW6R32pmF3u9L5R44ADc0/s400/Solomillo+macerado+con+pak+choi+salteado+%25284%2529.JPG" width="400" /></a></div>
</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Cortamos</b> as follas en anacos (tamén podedes deixar as follas enteiras).</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Poñemos</b> unha tixola ó lume e salteamos, o pak choi, en dúas culleradas de aceite, con algún allo do adobo do solombo. Deixamos un par de minutos e engadimos o pementón. Volvemos a dar unhas voltas para que se mesture, salgamos e deixamos ó dente.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Na mesma </b>tixola, pasamos os medallóns de solombo case que volta e volta.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Servimos o solombo co pak choi salteado.</span></span></span></span></li>
</ol>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Temos que ir incorporando a nosa cociña produtos de outras rexións. Temos que facer mestizaxe gastronómico.</span></span></span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></span></b></span></span></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></span></b></span></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No Facebock: <a href="http://www.facebook.com/boproveito">http://www.facebook.com/boproveito</a></span></span></span></b></span></span></span></span></span></div>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span> </span></span></span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1010584318048472178.post-73372386769756340062019-09-19T17:42:00.000+02:002019-09-19T17:42:01.699+02:00Milfollas de berenxena, sobrasada, tomate e queixo<a href="https://boproveito.blogspot.com/2019/09/milhojas-de-berenjena-sobrasada-tomate.html"><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ir á receita en castelán</span></span></span></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWTD89SkO7V88xJU1H7_QDO7JtCvZ4u58dYwLjD7PQcA85sVvoVnrm9ADbGWLN_W_2Tg2QvFx8T70P_bbB3VAQCtsTQyhtPETJN05ulWJVTajEjXJcNY_db13j15DA_DIYoCYcea13IAQ/s1600/Milhojas+de+berenjena%252C+sobrasada+y+queso+%25285%2529-HDR.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWTD89SkO7V88xJU1H7_QDO7JtCvZ4u58dYwLjD7PQcA85sVvoVnrm9ADbGWLN_W_2Tg2QvFx8T70P_bbB3VAQCtsTQyhtPETJN05ulWJVTajEjXJcNY_db13j15DA_DIYoCYcea13IAQ/s400/Milhojas+de+berenjena%252C+sobrasada+y+queso+%25285%2529-HDR.JPG" width="400" /></a></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Estamos en temporada de vexetais e, a pesar de non ter unha pequena horta, sempre hai algunha alma caritativa que se acorda dun.</span></span></span></span></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"></span></span></span></span></div>
<a name='more'></a><br />
<ul>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Berenxena</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Prebe de tomate</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Queixo (mozarella o provolone, etc)</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Sobasada</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Cebola</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Sal</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Aceite</span></span></span></span></li>
</ul>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Esta é unha preparación cun sabor intenso. Evidentemente os elementos de composición quedan o voso albedrío e gusto.</span></span></span></span></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Aconsello non usar sal ca berenxena, pois a sobrasada o prebe e o queixo, xa levan de abondo.</span></span></span></span></div>
<div style="text-align: justify;">
<ol>
<li><b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Preparamos</span></span></b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"> un prebe de tomate ou usamos algún dos que hai no mercado.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><b>Pochamos</b> unha cebola cortada en plumas </span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Pelamos</b> as berenxenas e cortamos en rodelas.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Imos </b>prequecendo o forno a 200º.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Empezamos</b> a montaxe dos milfollas, poñendo unha rodela de berenxena, por riba prebe de tomate, unha pouca cebola, un golpe de sobrasada e o queixo. Repetimos a montaxe ata tres rodelas.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Levamos </b>nunha fonte ó forno e baixamos a temperatura a 180º durante uns 20 minutos.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"><b>Servimos </b>quente.</span></span></span></span></li>
</ol>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Como xa vos dixen mais arriba, é un bocado de sabor intenso, que fará a delicia da vosa mesa. Rápido, sinxelo e case sen manchar.</span></span></span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></span></b></span></span></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></span></b></span></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No Facebock: <a href="http://www.facebook.com/boproveito">http://www.facebook.com/boproveito</a></span></span></span></b></span></span></span></span></span></div>
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;"> </span> </span></span></span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1010584318048472178.post-58612802502957217732019-09-16T13:40:00.000+02:002019-09-16T13:41:48.465+02:00Tartar de salmón con aguachile verde<a href="https://boproveito.blogspot.com/2019/09/tartar-de-salmon-con-aguachile-verde.html"><span style="color: red;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ir á receita en castelán</span></span></span></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslZcD-2aNXBm3WDHXxMJx73PEiIvWLGAve9uRejnfptvEA3rZlMJ9hg6hjyTWLa6mv61aCQeJelURFb4IoTBLXhwoOe8HyYzn7VvgRnANUW9gg5arnBxp1sNA_FX4Xv97oexmZX9FGYU/s1600/Tartar+de+salm%25C3%25B3n+con+aguachile+verde+%25283%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslZcD-2aNXBm3WDHXxMJx73PEiIvWLGAve9uRejnfptvEA3rZlMJ9hg6hjyTWLa6mv61aCQeJelURFb4IoTBLXhwoOe8HyYzn7VvgRnANUW9gg5arnBxp1sNA_FX4Xv97oexmZX9FGYU/s400/Tartar+de+salm%25C3%25B3n+con+aguachile+verde+%25283%2529.JPG" width="400" /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Despois de un longo tempo de descanso, retomamos a actividade do blog.</span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Receita moi fresca con aires mexicanos.</span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"></span></span></div>
<a name='more'></a><br />
<ul>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">220 grs de salmón </span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">1/2 cebola morada</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">1/2 pemento verde italiano</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">1/2 cogombro</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">1/2 chile verde</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">3 limas</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Coandro </span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Pementa negra</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Auga</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Sal</span></span></li>
</ul>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Como dicía, volto ó blog e veño cunha receita mexicana. Ou polo menos vouno a intentar, vos diredes.</span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Como prevención, débese conxelar o salmón. Ó menos 48 horas. </span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Como ben di o título da receita, leva chile, ollo co picante que queredes na receita.</span></span></div>
<ol style="text-align: justify;">
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><b>Retiramos</b> a pel e as espiñas do salmón e, como diciamos, conxelamos.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><b>Cortamos</b> o salmón en dados pequenos e poñemos nun bol. Salpimentamos e engadimos o zume de dúas limas. Deixamos que macere uns minutos.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><b>Cortamos</b> a cebola en plumas finas e un anaco de cogombro (ó gusto) en dados. Engadimos ó salmón, remexemos e reservamos.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><b>Preparamos </b>a agua chile, poñendo no vaso do batedor, o medio pemento cortado en anacos, outro anaco de cogombro, chile (na medida que vexades) e un bo golpe de coandro. Engadimos o zume da outra lima, sal e un golpiño de auga. Batemos ben.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><b>Presentamos</b> poñendo no centro do prato un par de culleradas e regamos ca aguachile verde.</span></span></li>
</ol>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Bocado moi fresco pero tendo coidado co picante e con aquelas persoas, que non aceptan ben os ácidos.</span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Teño que recordar que o líquido da maceración, queda cun sabor espectacular.</span></span></div>
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">Nota:
Como me interesan os vosos comentarios e me gustaría responder
directamente, vos agradecería que os comentarios ou consultas as fagades
por un destes dous camiños:</span></span></span></b></span></span></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No correo: <a href="mailto:olivarela@hotmail.es">olivarela@hotmail.es</a></span></span></span></b></span></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="line-height: 115%;">No Facebock: <a href="http://www.facebook.com/boproveito">http://www.facebook.com/boproveito</a></span></span></span></b></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>Unknownnoreply@blogger.com