{"id":834,"date":"2017-11-17T00:00:00","date_gmt":"2017-11-17T00:00:00","guid":{"rendered":"http:\/\/dev.valdecuevas.es\/newpagodevaldecuevas\/blog\/portfolio-items\/valdecuevas-chef-extra-virgin-olive-oil-butter\/"},"modified":"2021-04-15T19:32:22","modified_gmt":"2021-04-15T19:32:22","slug":"valdecuevas-chef-extra-virgin-olive-oil-butter","status":"publish","type":"avada_portfolio","link":"https:\/\/pagodevaldecuevas.es\/en\/blog\/portfolio-items\/valdecuevas-chef-extra-virgin-olive-oil-butter\/","title":{"rendered":"Valdecuevas Chef Extra Virgin Olive Oil Butter"},"content":{"rendered":"

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

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

For the oil butter:
\nValdecuevas Chef EVOO\u00a0 200 ml.
\nCocoa butter\u00a0 100 gr.
\nSalt 10 gr.<\/p>\n

For the bread chips:
\nChapata bread 1 loaf.<\/p>\n

For the garnish :
\nAssorted herbs\u00a0 Tt
\nMaldon Salt\u00a0 Tt
\nSprouts\u00a0 Tt<\/p>\n<\/div>

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

Method:<\/strong>
\n\u2022 Melt the cocoa butter at 35\u00baC and add the Valdecuevas EVOO
\n\u2022 Lower the temperature of the mixture down to 2\u00baC and work it until reaching 15\u00baC
\n\u2022 Set aside in a pastry bag.
\n\u2022 Cut the chapata bread in 15cm portions and freeze
\n\u2022 Shave into 3mm wide slices with a deli slicer
\n\u2022 Work and mold each slice to achieve volume and toast in the oven at 180\u00baC
\n\u2022 Set aside in a dry place, inside a plastic container<\/p>\n

Finishing touches and presentation:<\/strong>
\nServe the bread chips accompanied by the oil butter and herbs.<\/p>\n

Pago de Valdecuevas Chef\u00b4s contribution to the dish:<\/strong>
\nTogether with the cocoa butter, which is the ingredient that delivers the texture, the taste of the oil is enhanced, but then freshened in the mouth by the sprouts.<\/p>\n<\/div>

<\/span><\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

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