{"id":832,"date":"2019-01-18T00:00:00","date_gmt":"2019-01-18T00:00:00","guid":{"rendered":"http:\/\/dev.valdecuevas.es\/newpagodevaldecuevas\/blog\/portfolio-items\/confit-baby-cuttlefish-black-garlic-and-citrus-fruits-bilbaina-sauce-green-sauce-with-pago-de-valdecuevas-evoo\/"},"modified":"2021-04-15T18:58:49","modified_gmt":"2021-04-15T18:58:49","slug":"confit-baby-cuttlefish-black-garlic-and-citrus-fruits-bilbaina-sauce-green-sauce-with-pago-de-valdecuevas-evoo","status":"publish","type":"avada_portfolio","link":"https:\/\/pagodevaldecuevas.es\/en\/blog\/portfolio-items\/confit-baby-cuttlefish-black-garlic-and-citrus-fruits-bilbaina-sauce-green-sauce-with-pago-de-valdecuevas-evoo\/","title":{"rendered":"Confit baby cuttlefish, black garlic and citrus fruits bilbaina sauce (Green Sauce) with Pago de Valdecuevas EVOO"},"content":{"rendered":"

<\/i>\u00a0 30 \/ Intermediate<\/p>\n<\/div>

INGREDIENTS:<\/h4><\/div>

Fresh baby cuttlefish\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 16
\nBlack garlic\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 5 cloves
\nGarlic\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 cloves
\nPotatoes\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2
\nFish stock or fumet\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 4oo ml
\nGinger\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tt
\nLemon and lime zest\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tt
\nRoasted pepper\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tt
\nPago de Valdecuevas EVOO\u00a0 Tt
\nXerry vinegar\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 30 ml
\nSoy sauce\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tt<\/p>\n<\/div>

PREP:<\/h4><\/div>

Method:<\/strong>
\n\u2022 Thoroughly clean the cuttlefish and set aside. Aromatise the EVOO with a clove of black garlic, place in a vacuum bag with the cuttlefish and cook by immersion at 65\u00baC for 12 minutes, chill and set aside.
\n\u2022 For the black garlic pur\u00e9e: boil some fumet with the potatoes and the remaining black garlic until the potatoes are ready. Finely mash the mixture to obtain a smooth pur\u00e9e.
\n\u2022 For the bilbaina sauce with citrus fruits: finely slice the garlic and pepper, cover with oil and raise the temperature from cold until they are golden. Then, add the chopped ginger and grated lemon and lime zest (it is very important to remove the white part of the zest). Add the xerry vinegar to stop the cooking process and set aside.<\/p>\n

Finishing touches and presentation::<\/strong>
\nWarm up the cuttlefish right before serving them, placing the black garlic pur\u00e9e at the bottom of the plate. Place the cuttlefish rings on the plate and cover them with the citrus bilba\u00edna sauce.<\/p>\n

Contribution of Pago de Valdecuevas to the plate:<\/strong>
\nThe oil is the cooking means and we subdue the main product to a very controlled temperature confit so that it impregnates itself with the oil and its nuances.<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

[fusion_fontawesome icon=\"fa-clock fas\" size=\"16\" flip=\"\" rotate=\"\" spin=\"no\" link=\"\" linktarget=\"_self\" alignment=\"\" hide_on_mobile=\"small-visibility,medium-visibility,large-visibility\" sticky_display=\"normal,sticky\" class=\"\" id=\"\" margin_top=\"\" margin_right=\"0px\" margin_bottom=\"\" margin_left=\"\" iconcolor=\"#000\" iconcolor_hover=\"#000\" circle=\"no\" circlecolor=\"\" circlecolor_hover=\"\" circlebordersize=\"\" circlebordercolor=\"\" circlebordercolor_hover=\"\" icon_hover_type=\"\" animation_type=\"\" animation_direction=\"left\" animation_speed=\"0.3\" animation_offset=\"\"][\/fusion_fontawesome]\u00a0 30 \/ Intermediate<\/p>\n","protected":false},"author":1,"featured_media":1682,"menu_order":0,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"portfolio_category":[61],"portfolio_skills":[],"portfolio_tags":[],"class_list":["post-832","avada_portfolio","type-avada_portfolio","status-publish","format-standard","has-post-thumbnail","hentry","portfolio_category-aceite-de-oliva-virgen-extra-pago-de-valdecuevas-en"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t