Y la primera receta de este mes nos la trae Montse Oliver, poniendo el toque saladito en forma de tapa.
En esta ocasión, Montse nos presenta el uso de un ingrediente de la cocina balear. Quién vaya de viaje a las Islas Baleares (Mallorca, Menorca, Ibiza o Formentera) no puede pasar por allí sin probar la famosa sobrasada.La sobrasada es un embutido crudo curado a base de carne de cerdo condimentada con pimienta, sal y pimentón.
Vamos a preparar las tapas para unas 4 personas.
Ingredientes:
12 higos maduros
sobrasada de Mallorca (de buena calidad)
vinagre
aceite de oliva virgen extra
caramelo líquido
Preparación:
1. Lavar bien los higos y secarlos.
2. Cortar el cuello y cortar en forma de cruz sin llegar a cortar todo el higo.
3. Precalentar la parte inferior del horno a 200ºC
4. Rellenar los higos con un poco de sobrasada y cerrarlos dejando el relleno en el interior.
5. Colocar los higos en una bandeja apta para hornear previamente untada con aceite.
6. Condimentar con un poco de vinagre y un chorrito de caramelo líquido.
7. Hornear a 180ºC durante unos 15 minutos o hasta que los higos hayan caramelizado.
8. Servir encima de unas tostadas o en una cuchara para comer de un solo bocado, cómo una "amuse bouche". Dejar enfriar un poco antes de comer ya que así son más gustosos.
Nota: lo mejor es el jarabe que queda en la bandeja, por lo que vamos a aprovecharlo para salsear un poco los higos en el momento de servir.
Bon Profit! (Que aproveche) de parte de Montse. Y aprovechamos para agradecerle su primera participación con esta maravillosa receta.
Más información sobre la sobrasada en: http://es.wikipedia.org/wiki/Sobrasada
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And the first recipe of this month comes from Montse Oliver, with some tapas with a little touch of saltiness.
This time, Montse presents an ingredient of the Balearic cuisine. Those of you thinking of travelling to the Balearic Islands (Mallorca, Menorca, Ibiza and Formentera) can not pass by without trying the famous sobrasada. Sobrasada is a raw cured meat pork sausage seasoned with pepper, salt and paprika.
We prepared this "tapas" for 4 people.
Ingredients:
12 ripe figs
Mallorca's sobrasada (good quality)
vinegar
extra virgin olive oil
caramel
Preparation:
1. Wash and dry the figs.
2. Cut the neck and do a cross-shaped cut without cutting all the fig.
3. Preheat oven to 200°C.
4. Fill the figs with a little sobrasada and close leaving the filling inside.
5. Place the figs on a baking tray previously greased with oil.
6. Season with a little vinegar and a drizzle of caramel.
7. Bake at 180°C for about 15 minutes or until the figs have caramelized.
8. Serve over toast or on a spoon to eat in one bite, like an "amuse bouche". Let it cool slightly before eating as it's yummy-er that way!
Note: the syrup left in the pan is the best, so let's use it to drizzle the figs at the time of serving.
Bon Profit! (Enjoy your meal) from Montse. And we take the opportunity to thank him for his first involvement with this wonderful recipe.
We prepared this "tapas" for 4 people.
Ingredients:
12 ripe figs
Mallorca's sobrasada (good quality)
vinegar
extra virgin olive oil
caramel
Preparation:
1. Wash and dry the figs.
2. Cut the neck and do a cross-shaped cut without cutting all the fig.
3. Preheat oven to 200°C.
4. Fill the figs with a little sobrasada and close leaving the filling inside.
5. Place the figs on a baking tray previously greased with oil.
6. Season with a little vinegar and a drizzle of caramel.
7. Bake at 180°C for about 15 minutes or until the figs have caramelized.
8. Serve over toast or on a spoon to eat in one bite, like an "amuse bouche". Let it cool slightly before eating as it's yummy-er that way!
Note: the syrup left in the pan is the best, so let's use it to drizzle the figs at the time of serving.
Bon Profit! (Enjoy your meal) from Montse. And we take the opportunity to thank him for his first involvement with this wonderful recipe.
More information about sobrassada: http://en.wikipedia.org/wiki/Sobrassada
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