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350 gr de hongos boletus edulis

2 cucharadas de aceite de oliva

2 dientes de ajo cortados en láminas

30 ml de vino blanco

Pimienta

Sal al gusto

500 gr de gnocchi frescos

1 cucharada de mantequilla

4-6 hojas de salvia fresca

Queso parmesano rallado al gusto

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Limpiamos los hongos con un paño húmedo y los troceamos.

Calentamos el aceite en una sartén y añadimos primero los ajos y después los hongos troceados.

Rehogamos, añadimos el vino blanco, la sal y la pimienta y cocinamos durante unos minutos. Reservamos.

En otra sartén, derretimos la mantequilla y añadimos la salvia.

Incorporamos los gnocchi directamente del paquete y rehogamos durante unos minutos hasta que estén ligeramente tostados.

Añadimos los hongos y servimos con queso parmesano rallado al gusto.

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    [title] => Crema de coliflor y remolacha
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1 coliflor de tamaño medio
	
1-2 remolachas cocidas
	
100 gr de queso crema
	
1 cucharadita de curry en polvo
	
Cebollino
	
1/2 cucharadita de comino en polvo
	
El zumo de medio limón
	
Perejil fresco
	
Sal
	
Pimienta
	
Semillas de sésamo


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Cocemos la coliflor en una cazuela con agua y sal hasta que esté tierna. Escurrimos, reservando parte del agua de la cocción. Añadimos el curry en polvo, el zumo de limón, 75 gramos de queso crema, el cebollino y salpimentamos al gusto. Trituramos añadiendo la cantidad de agua de cocción deseada.

Por otro lado, trituramos la remolacha con el resto de queso crema, el comino y el perejil fresco.

Servimos primero la crema de coliflor y decoramos con la crema de remolacha, cebollino picado y unas semillas de sésamo.

Esta crema está deliciosa tanto fría como caliente.

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500 gr de cebolla cortada en juliana fina
	
1 cucharadita de mantequilla
	
20 gramos de harina de trigo
	
750 ml de caldo de pollo
	
8 rebanadas de pan
	
40 gramos de queso rallado
	
Sal y pimienta


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Derretimos la mantequilla en una cazuela y cocinamos la cebolla en juliana suavemente.

Añadimos la harina y mezclamos.

Incorporamos el caldo y cocinamos durante unos 15 minutos.

Salpimentamos.

Por otro lado, precalentamos el grill, colocamos las rebanadas de pan y las espolvoreamos de queso rallado. Gratinamos durante unos minutos vigilando que no se tuesten en exceso.

Servimos la sopa de cebolla con las tostas gratinadas.

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1 calabaza (variedad cacahuete o butternut) de tamaño mediano
	
2 cucharadas de aceite de oliva
	
1 cebolla
	
1/2 cucharada de jengibre fresco picado
	
1 chile
	
1 cucharadita de semillas de cilantro en polvo
	
1 litro de caldo de pollo o de verduras
	
Cilantro fresco • 400 ml de leche de coco
	
1 cucharada de azúcar moreno
	
50 ml de nata líquida


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Precalentamos el horno a 175 grados. Mientras tanto, partimos la calabaza en dos, vaciamos las semillas con una cucharada y envolvemos cada mitad en papel de aluminio. Horneamos la calabaza durante 45 minutos o hasta que su interior este tierno.

Una vez horneada la calabaza, salteamos la cebolla junto con el jengibre y el chile y añadimos las semillas de cilantro. Con la ayuda de una cuchara incorporamos la calabaza asada a la cazuela descartando la piel.

Añadimos el caldo y cocemos durante unos 15 minutos.

Incorporamos la leche de coco, el cilantro fresco y el azúcar y trituramos.

Servimos con un chorrito de nata líquida y unas hojas de cilantro frescas.

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320 gramos de frijoles negros secos 
	
1 cucharada de aceite de oliva
	
1 cebolla
	
cortada en brunoise
	
3 dientes de ajo picado
	
1 cucharadita de pimienta Cayena 
	
1 cucharadita de comino molido
	
75 gramos de bacon en taquitos
	
1 litro de caldo de pollo 
	
4 cucharadas de maíz dulce
	
3 tomates grandes picados
	
1/2 Aguacate
	
Cilantro
	
El zumo de 1/2 lima 
	
Sal y pimienta


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Ponemos a remojar los frijoles la víspera.

Al dia siguiente, sofreimos la cebolla y el ajo en aceite de oliva.

Incorporamos la cayena, el comino y el bacon y mezclamos.

Incorporamos los frijoles escurridos, añadimos el caldo y cocinamos durante 1,5-2 horas (dependerá de la dureza del agua que utilicemos).

Retiramos un par de tazas de sopa, la trituramos con la ayuda de una batidora y la volvemos a incorporar a la cazuela.

Añadimos el tomate picado y el maíz y cocinamos durante un par de minutos más.

Servimos en boles y añadimos aguacate en dados, cilantro y un chorrito de zumo de lima.

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    [field__compartir_redes] => Array
        (
            [und] => Array
                (
                    [0] => Array
                        (
                            [value] => 1
                        )

                )

        )

    [field_autor_receta_autor] => Array
        (
            [und] => Array
                (
                    [0] => Array
                        (
                            [tid] => 205
                        )

                )

        )

    [field_tipo_de_plato_receta_autor] => Array
        (
            [und] => Array
                (
                    [0] => Array
                        (
                            [tid] => 216
                        )

                    [1] => Array
                        (
                            [tid] => 35
                        )

                    [2] => Array
                        (
                            [tid] => 209
                        )

                )

        )

    [field_entradilla_receta_autor] => Array
        (
        )

    [field_bloque_generico] => Array
        (
        )

    [field_tiempo] => Array
        (
        )

    [field_dificultad] => Array
        (
        )

    [field_personas] => Array
        (
            [und] => Array
                (
                    [0] => Array
                        (
                            [value] => 4
                        )

                )

        )

    [field_kcal] => Array
        (
        )

    [field_receta_pdf] => Array
        (
        )

    [field_url_youtube] => Array
        (
        )

    [field_maridaje] => Array
        (
        )

    [field_destacado_menu] => Array
        (
            [und] => Array
                (
                    [0] => Array
                        (
                            [value] => 0
                        )

                )

        )

    [field_te_interesara_youtube] => Array
        (
            [und] => Array
                (
                    [0] => Array
                        (
                            [value] => 0
                        )

                )

        )

    [path] => Array
        (
            [pathauto] => 1
        )

    [name] => admin
    [picture] => 0
    [data] => a:7:{s:16:"ckeditor_default";s:1:"t";s:20:"ckeditor_show_toggle";s:1:"t";s:14:"ckeditor_width";s:4:"100%";s:13:"ckeditor_lang";s:2:"es";s:18:"ckeditor_auto_lang";s:1:"t";s:7:"overlay";i:1;s:17:"mimemail_textonly";i:0;}
    [entity_view_prepared] => 1
)