{"id":838,"date":"2017-11-22T00:00:00","date_gmt":"2017-11-22T00:00:00","guid":{"rendered":"http:\/\/dev.valdecuevas.es\/newpagodevaldecuevas\/blog\/portfolio-items\/cod-tripe-in-pago-de-valdecuevas-pil-pil-with-triguero-asparagus\/"},"modified":"2021-04-15T19:23:12","modified_gmt":"2021-04-15T19:23:12","slug":"cod-tripe-in-pago-de-valdecuevas-pil-pil-with-triguero-asparagus","status":"publish","type":"avada_portfolio","link":"https:\/\/pagodevaldecuevas.es\/en\/blog\/portfolio-items\/cod-tripe-in-pago-de-valdecuevas-pil-pil-with-triguero-asparagus\/","title":{"rendered":"Cod tripe in Pago de Valdecuevas Pil-Pil with Triguero asparagus"},"content":{"rendered":"

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

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

Cod tripe\u00a0 400 grs.
\nP. de Valdecuevas EVOO 400 grs.
\nLaminated garlic\u00a0\u00a0 3 cloves
\nChilli 1 pinch
\nAsparagus 8 und.
\nChive Tt
\nSalt Tt<\/p>\n

For the garnish:
\nCourgette \u00bd und.
\nCarrot \u00bd und.
\nCauliflower flowers 4 und.
\nGarlic 1 und.
\nShallots 4 und.
\nMilk cup and other
\nwild mushrooms\u00a0 25 gr.
\nBaby beans 25 gr.
\nTriguero asparagus 4 und.<\/p>\n<\/div>

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

Method:<\/strong>
\n\u2022 Pour the Pago de Valdecuevas EVOO in a wide and low pot, heat and add the laminated garlic and the chilli. Once they start browning, remove the garlic and chilli and let the oil cool down.
\n\u2022 Cut the cod tripe in 1 cm thick strips and put it in the oil.
\n\u2022 Cook it in low heat, without the cod frying, so it releases its gelatin.
\n\u2022 Mid-cooking, drain the oil to let it cool down.
\n\u2022 With a rocking movement bind the oil with the fish gelatin for the pil-pil slowly adding the Pago de Valdecuevas EVOO.
\n\u2022 Add some asparagus dices at the end.
\n\u2022 Heat up to serve, adjusting the salt if necessary and adding a little bit of the remaining chive.<\/p>\n

Finishing touches and presentation:<\/strong>
\nLightly heat up being careful not to spoil the bound mixture and top with the chopped chive and some sprouts.<\/p>\n

Pago de Valdecuevas\u00b4 contribution to the dish:<\/strong>
\nActing as emulsifier of the pil-pil and adding a fruity hint.<\/p>\n<\/div>

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

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