{"id":836,"date":"2017-11-22T00:00:00","date_gmt":"2017-11-22T00:00:00","guid":{"rendered":"http:\/\/dev.valdecuevas.es\/newpagodevaldecuevas\/blog\/portfolio-items\/low-temperature-egg-with-confit-potato-chorizo-meat-braised-in-pedro-ximenez-and-boletus-edulis\/"},"modified":"2021-04-15T19:17:06","modified_gmt":"2021-04-15T19:17:06","slug":"low-temperature-egg-with-confit-potato-chorizo-meat-braised-in-pedro-ximenez-and-boletus-edulis","status":"publish","type":"avada_portfolio","link":"https:\/\/pagodevaldecuevas.es\/en\/blog\/portfolio-items\/low-temperature-egg-with-confit-potato-chorizo-meat-braised-in-pedro-ximenez-and-boletus-edulis\/","title":{"rendered":"Low temperature egg with confit potato, chorizo meat braised in Pedro Ximenez and Boletus Edulis"},"content":{"rendered":"

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

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

Para la ganach\u00e9:
\nEggs\u00a0 20 und.
\nPotatoes\u00a0 500 gr.
\nBoletus edulis\u00a0 500 gr.
\nValdecuevas Chef EVOO To taste
\nMinced chorizo meat\u00a0 500 gr.
\nPedro Xim\u00e9nez\u00a0 1 ml.<\/p>\n<\/div>

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

Method:<\/strong>
\n\u2022 Cook the eggs in the Roner at 65\u00baC for 45 minutes (you can use a steamer if you do not have a Roner.
\n\u2022 Dice the potatoes into small 1cm cubes. Confit the potatoes in abundant Valdecuevas Chef EVOO at low temperature so they are soft but not golden. Set aside
\n\u2022 Fry the minced chorizo meat with a dash of Valdecuevas Chef EVOO and add the Pedro Xim\u00e9nez wine. Once the alcohol has evaporated, remove from the heat and set aside.
\n\u2022 Saut\u00e9 the boletus with Valdecuevas Chef EVOO in high heat and set aside.<\/p>\n

Finishing touches and presentation:<\/strong>
\nMix all the ingredients, lightly saut\u00e9 and place on the bottom of the plate. Finish it with the low temperature egg on top.<\/p>\n

Pago de Valdecuevas Chef\u00b4s contribution to the dish:<\/strong>
\nIts acts as the diffuser of the heat when confitting the potato.<\/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 \/ Intermediate<\/p>\n","protected":false},"author":1,"featured_media":1707,"menu_order":0,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"portfolio_category":[62],"portfolio_skills":[],"portfolio_tags":[],"class_list":["post-836","avada_portfolio","type-avada_portfolio","status-publish","format-standard","has-post-thumbnail","hentry","portfolio_category-valdecuevas-chef-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