{"id":724,"date":"2019-01-18T00:00:00","date_gmt":"2019-01-18T00:00:00","guid":{"rendered":"http:\/\/dev.valdecuevas.es\/newpagodevaldecuevas\/blog\/portfolio-items\/chipiron-confitado-ajo-negro-y-bilbaina-de-alimonados-con-aove-pago-de-valdecuevas\/"},"modified":"2022-07-08T18:55:59","modified_gmt":"2022-07-08T18:55:59","slug":"chipiron-confitado-ajo-negro-y-bilbaina-de-alimonados-con-aove-pago-de-valdecuevas","status":"publish","type":"avada_portfolio","link":"https:\/\/pagodevaldecuevas.es\/es\/blog\/portfolio-items\/chipiron-confitado-ajo-negro-y-bilbaina-de-alimonados-con-aove-pago-de-valdecuevas\/","title":{"rendered":"Chipir\u00f3n confitado, ajo negro y bilba\u00edna de alimonados con AOVE Pago de Valdecuevas"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1248px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><p><i class=\"fb-icon-element-1 fb-icon-element fontawesome-icon fa-clock fas circle-no fusion-text-flow\" style=\"--awb-iconcolor:#000;--awb-iconcolor-hover:#000;--awb-font-size:16px;--awb-margin-right:0px;\"><\/i>\u00a0 30 \/ Dificultad media<\/p>\n<\/div><div class=\"fusion-title title fusion-title-1 fusion-sep-none fusion-title-text fusion-title-size-four\" style=\"--awb-margin-bottom:0px;--awb-margin-top-small:10px;--awb-margin-right-small:0px;--awb-margin-bottom-small:10px;--awb-margin-left-small:0px;--awb-font-size:15px;\"><h4 class=\"fusion-title-heading title-heading-left\" style=\"margin:0;font-size:1em;\">INGREDIENTES:<\/h4><\/div><div class=\"fusion-text fusion-text-2\" style=\"--awb-text-color:#666666;\"><p>Chipirones frescos 16 uds.<br \/>\nAjo negro\u00a0 5 dientes<br \/>\nAjo\u00a0 2 dientes<br \/>\nPatatas\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 uds.<br \/>\nCaldo base o fumet 4oo ml<br \/>\nJengibre c\/s<br \/>\nPiel de lima y de lim\u00f3n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 c\/s<br \/>\nPimiento asado\u00a0 c\/s<br \/>\nAOVE Pago de Valdecuevas c\/s<br \/>\nVinagre de jerez 30 ml<br \/>\nSalsa de soja\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 c\/s<\/p>\n<\/div><div class=\"fusion-title title fusion-title-2 fusion-sep-none fusion-title-text fusion-title-size-four\" style=\"--awb-margin-bottom:0px;--awb-margin-top-small:10px;--awb-margin-right-small:0px;--awb-margin-bottom-small:10px;--awb-margin-left-small:0px;--awb-font-size:15px;\"><h4 class=\"fusion-title-heading title-heading-left\" style=\"margin:0;font-size:1em;\">PREPARACI\u00d3N:<\/h4><\/div><div class=\"fusion-text fusion-text-3\" style=\"--awb-text-color:#666666;\"><p><strong>M\u00e9todo:<\/strong><br \/>\n\u2022 Poner el caldo de ave a cocer y a\u00f1adir el queso crema, por otra parte poner a pochar la chalota en una sart\u00e9n hasta que pierda color y se poche.<br \/>\n\u2022 Juntar la chalota con el caldo y el queso y dejar cocer por espacio de 10 minutos.<br \/>\n\u2022 Pasado este tiempo trituramos y emulsionamos el conjunto con el aceite en crudo, turbinamos hasta dejar una masa fina.<br \/>\n\u2022 Para el tapenade juntamos las aceitunas, el ajo y las anchoas, y con ayuda de un mortero machacamos hasta obtener una pasta ,reservamos.<br \/>\n\u2022 Para el caviar juntamos el pur\u00e9 de frambuesa con el agar-agar en fr\u00edo y llevamos a ebullici\u00f3n. Dejamos que pierda un poco de temperatura y con ayuda de un gotero hacemos el caviar.<br \/>\n\u2022 Podemos reservar este caviar en aceite hasta su uso.<\/p>\n<p><strong>Finalizaci\u00f3n y presentaci\u00f3n:<\/strong><br \/>\nColocamos la crema en el plato para que estabilice, luego colocamos los diferentes componentes del plato arm\u00f3nicamente. Por \u00faltimo a\u00f1adimos un chorro de aceite en crudo.<\/p>\n<p><strong>Aporte de Pago de Valdecuevas al plato:<\/strong><br \/>\nEn este plato el aceite emulsiona la crema y aporta todos sus matices.<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>[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 \/ Dificultad media<\/p>\n","protected":false},"author":1,"featured_media":725,"menu_order":0,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"portfolio_category":[46],"portfolio_skills":[],"portfolio_tags":[],"class_list":["post-724","avada_portfolio","type-avada_portfolio","status-publish","format-standard","has-post-thumbnail","hentry","portfolio_category-aceite-de-oliva-virgen-extra-pago-de-valdecuevas"],"acf":[],"aioseo_notices":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/pagodevaldecuevas.es\/es\/wp-json\/wp\/v2\/avada_portfolio\/724","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pagodevaldecuevas.es\/es\/wp-json\/wp\/v2\/avada_portfolio"}],"about":[{"href":"https:\/\/pagodevaldecuevas.es\/es\/wp-json\/wp\/v2\/types\/avada_portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/es\/wp-json\/wp\/v2\/users\/1"}],"version-history":[{"count":3,"href":"https:\/\/pagodevaldecuevas.es\/es\/wp-json\/wp\/v2\/avada_portfolio\/724\/revisions"}],"predecessor-version":[{"id":1321,"href":"https:\/\/pagodevaldecuevas.es\/es\/wp-json\/wp\/v2\/avada_portfolio\/724\/revisions\/1321"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/es\/wp-json\/wp\/v2\/media\/725"}],"wp:attachment":[{"href":"https:\/\/pagodevaldecuevas.es\/es\/wp-json\/wp\/v2\/media?parent=724"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/es\/wp-json\/wp\/v2\/portfolio_category?post=724"},{"taxonomy":"portfolio_skills","embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/es\/wp-json\/wp\/v2\/portfolio_skills?post=724"},{"taxonomy":"portfolio_tags","embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/es\/wp-json\/wp\/v2\/portfolio_tags?post=724"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}