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8 vieiras
	
1 manojo de puerros
	
1 cebolleta
	
2 zanahorias
	
100 ml de txakolí o vino blanco
	
100 ml de nata líquida
	
1 cucharadita rasa de maicena
	
1 cucharada de mantequilla
	
Aceite de oliva
	
Pan rallado
	
Sal y pimienta


 

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Cortar finamente las cebolletas y los puerros, pelar y rallar las zanahorias.
	
Poner en una sartén la mantequilla con un poco de aceite de oliva y cuando esté derretida, añadir las verduras.
	
Pochar a fuego suave hasta que empiecen a caramelizarse.
	
Sacar la carne de las vieiras de las conchas y trocearlas.
	
Añadir las vieiras a la verdura y saltear un par de minutos.
	
Incorporar el txakolí y cocinar un minuto para que se evapore el alcohol.
	
Disolver la maicena en la nata, añadir a la sartén sin dejar de remover, hasta que espese. Rectificar de sal y pimienta.
	
Colocar la mezcla dentro de las conchas limpias, espolvorear con pan rallado y gratinar hasta que estén doradas.
	
Servir inmediatamente.

	 




 

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4 lonchas de jamón cocido
	
4 lonchas de cabeza de jabalí
	
4 lonchas de galantina de huevo
	
4 lonchas de pavo trufado
	
1 cuña de queso Idiazabal curado ahumado
	
8 higos
	
Una cucharada de miel
	
Aceite de oliva
	
Sal y pimienta
	
1 barra de pan de maíz




 

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1. Elegir los higos que estén maduros, pero firmes.

2. Cortarlos en rodajas un poco gruesas para que no se rompan.

3. Poner en una sartén un poco de aceite y añadir los higos.

4. Incorporar el romero, un poco de sal, pimienta y la cucharada de miel.

5. Cocinar por ambos lados hasta que los higos estén caramelizados.

6. Cortar el pan y tostar.

7. Cortar el queso en triángulos.

8. Colocar la charcutería artesana en un plato, junto con el queso y los higos.

9. Acompañar con las tostadas de pan de maíz.

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4 lonchas de jamón cocido
	
4 lonchas de cabeza de jabalí
	
4 lonchas de galantina de huevo
	
4 lonchas de pavo trufado
	
1 cuña de queso Idiazabal curado ahumado
	
8 higos
	
Una cucharada de miel
	
Aceite de oliva
	
Sal y pimienta
	
1 barra de pan de maíz




 

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1. Elegir los higos que estén maduros, pero firmes.

2. Cortarlos en rodajas un poco gruesas para que no se rompan.

3. Poner en una sartén un poco de aceite y añadir los higos.

4. Incorporar el romero, un poco de sal, pimienta y la cucharada de miel.

5. Cocinar por ambos lados hasta que los higos estén caramelizados.

6. Cortar el pan y tostar.

7. Cortar el queso en triángulos.

8. Colocar la charcutería artesana en un plato, junto con el queso y los higos.

9. Acompañar con las tostadas de pan de maíz.

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1 rodaja grande de bonito o un cogote
	
1/2 sandía grande
	
Aceite
	
Sal y pimienta
	
Sésamo tostado
	
300 gr de arroz thai picante (venta a granelen Origen)
	
Para la reducción de sandía:
	
100 gr de sandía
	
50 ml de salsa de soja
	
2 cucharaditas de azúcar moreno


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Cortar el bonito en dados.
	
Cortar una rodaja de sandía del grosor de los dados de bonito y trocearla de manera que queden al mismo tamaño.
	
Montar las brochetas, salpimentar, añadirle un poco de aceite y dejar macerar.
	
Para la reducción de sandía, triturar 100 gr de sandía, aprovechado los recortes, hasta que quede un zumo.
	
Ponerlo en un cazo, junto con la salsa de soja y el azúcar moreno y calentar hasta que se reduzca a la mitad.
	
Cocer el arroz.
	
Cocinar las brochetas por los cuatro lados en la plancha caliente.
	
Servir bañadas con la reducción, añadir sésamo tostado y acompañar con el arroz Thai picante.


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