{"id":3992,"date":"2014-05-13T08:55:04","date_gmt":"2014-05-13T06:55:04","guid":{"rendered":"https:\/\/www.estudiahosteleria.com\/blog\/?p=3992"},"modified":"2017-10-24T14:51:57","modified_gmt":"2017-10-24T12:51:57","slug":"receta-del-dia-raviolis-de-txangurro-con-salsa-de-vermut-azafran-y-ensalada-de-wakame","status":"publish","type":"post","link":"https:\/\/www.estudiahosteleria.com\/blog\/cocina\/receta-del-dia-raviolis-de-txangurro-con-salsa-de-vermut-azafran-y-ensalada-de-wakame","title":{"rendered":"Receta del d\u00eda: Raviolis de Txangurro con salsa de Vermut, azafr\u00e1n y ensalada de Wakame"},"content":{"rendered":"<p align=\"JUSTIFY\"><strong><span style=\"text-decoration: underline;\"><span style=\"color: #00000a;\"><span style=\"font-family: Calibri, serif;\">INGREDIENTES PARA 8 PERSONAS<\/span><\/span><\/span><\/strong><\/p>\n<p align=\"JUSTIFY\"><span style=\"color: #00000a;\"><span style=\"font-family: Calibri, serif;\">1 paquete de Pasta wonton <\/span><\/span><\/p>\n<p align=\"JUSTIFY\"><span style=\"color: #00000a;\"><span style=\"font-family: Calibri, serif;\">100 g ensalada de wakame<\/span><\/span><\/p>\n<p align=\"JUSTIFY\"><span style=\"color: #00000a;\"><span style=\"font-family: Calibri, serif;\"><span style=\"text-decoration: underline;\">Relleno<\/span>:<\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #00000a; font-family: Calibri, serif;\">2 Txangurros peque\u00f1os<\/span><\/li>\n<li><span style=\"color: #00000a; font-family: Calibri, serif;\">2 cebollas<\/span><\/li>\n<li><span style=\"color: #00000a; font-family: Calibri, serif;\">1 puerro<\/span><\/li>\n<li><span style=\"color: #00000a; font-family: Calibri, serif;\">1 zanahoria<\/span><\/li>\n<li><span style=\"color: #00000a; font-family: Calibri, serif;\">1 diente de ajo<\/span><\/li>\n<li><span style=\"color: #00000a; font-family: Calibri, serif;\">\u00bd copa de brandy<\/span><\/li>\n<li><span style=\"color: #00000a; font-family: Calibri, serif;\">Aceite de oliva<\/span><\/li>\n<li><span style=\"color: #00000a; font-family: Calibri, serif;\">2 Pimientos choriceros<\/span><\/li>\n<li><span style=\"color: #00000a; font-family: Calibri, serif;\">Sal<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #00000a; font-family: Calibri, serif;\"><span style=\"text-decoration: underline;\">Salsa<\/span>:<\/span><\/p>\n<ul>\n<li><span style=\"color: #00000a; font-family: Calibri, serif;\">200 ml nata liquida<\/span><\/li>\n<li><span style=\"color: #00000a; font-family: Calibri, serif;\">200 ml leche<\/span><\/li>\n<li><span style=\"color: #00000a; font-family: Calibri, serif;\">Cebolleta<\/span><\/li>\n<li><span style=\"color: #00000a; font-family: Calibri, serif;\">Ajo<\/span><\/li>\n<li><span style=\"color: #00000a; font-family: Calibri, serif;\">100 ml vermut<\/span><\/li>\n<li><span style=\"color: #00000a; font-family: Calibri, serif;\">100 ml vino blanco seco<\/span><\/li>\n<li><span style=\"color: #00000a; font-family: Calibri, serif;\">Hebras de azafr\u00e1n<\/span><\/li>\n<li><span style=\"color: #00000a; font-family: Calibri, serif;\">Sal y pimienta blanca<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong><span style=\"text-decoration: underline;\"><span style=\"color: #00000a;\"><span style=\"font-family: Calibri, serif;\">ELABORACIONES<\/span><\/span><\/span><\/strong><\/p>\n<p align=\"JUSTIFY\"><strong><span style=\"color: #00000a;\"><span style=\"font-family: Calibri, serif;\">Elaboraci\u00f3n del txangurro:<\/span><\/span><\/strong><\/p>\n<p align=\"JUSTIFY\"><span style=\"color: #00000a;\"><span style=\"font-family: Calibri, serif;\">Cocer los txangurros en agua con sal, junto con el verde del puerro, perejil y un trozo de cebolla. Hervir durante 10 minutos, sacar del agua y cuando est\u00e9n fr\u00edos, recuperar la carne del interior, reservar la carne y el caldo que sueltan.<\/span><\/span><\/p>\n<p align=\"JUSTIFY\"><span style=\"color: #00000a;\"><span style=\"font-family: Calibri, serif;\">Rehogar en una cazuela con aceite la cebolla, el puerro y ajo, todo picado, cuando est\u00e9n sudadas las verduras a\u00f1adir la carne de los txangurros, flambear con el brandy. A\u00f1adir la carne de los choriceros, incorporar el l\u00edquido reservado. Cocer durante 10 minutos m\u00e1s. Rectificar de sal y a\u00f1adir m\u00e1s caldo si es necesario.<\/span><\/span><\/p>\n<p align=\"JUSTIFY\"><strong><span style=\"color: #00000a;\"><span style=\"font-family: Calibri, serif;\">Elaboraci\u00f3n de la salsa:<\/span><\/span><\/strong><\/p>\n<p align=\"JUSTIFY\"><span style=\"color: #00000a;\"><span style=\"font-family: Calibri, serif;\">Sofreir la cebolleta con el ajo picado, reducir el vermut con el vino blanco, perejil y cebollino picados. Reducir hasta la mitad del volumen. Colar y a\u00f1adir el azafr\u00e1n, incorporar la leche y la nata, hervir suavemente durante 5 minutos, sazonar.<\/span><\/span><\/p>\n<p align=\"JUSTIFY\"><strong><span style=\"color: #00000a;\"><span style=\"font-family: Calibri, serif;\">Elaboraci\u00f3n de los reviolis:<\/span><\/span><\/strong><\/p>\n<p align=\"JUSTIFY\"><span style=\"color: #00000a;\"><span style=\"font-family: Calibri, serif;\">Hacer los raviolis, colocar en el centro de una l\u00e1mina de pasta wonton, una cantidad moderada de txangurro, barnizar los bordes de la pasta con huevo batido, cubrir con otra l\u00e1mina, pegar haciendo una ligera presi\u00f3n, cortar con un molde. Reservar. Cocer en agua hirviendo con sal, escurrir y ba\u00f1ar con la salsa bien caliente, decorar con la ensalada de wakame por encima. <\/span><\/span><\/p>\n<p align=\"JUSTIFY\">Esperamos que os guste esta deliciosa receta de nuestros chefs de Madrid.<\/p>\n<p align=\"JUSTIFY\">\n","protected":false},"excerpt":{"rendered":"<p>Receta del d\u00eda: Raviolis de Txangurro con salsa de Vermut, azafr\u00e1n y ensalada de Wakame<\/p>\n","protected":false},"author":8,"featured_media":4002,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[409],"tags":[13],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.11 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>- Receta del d\u00eda: Raviolis de Txangurro con salsa de Vermut, azafr\u00e1n y ensalada de Wakame<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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