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    [title] => Pata de pulpo cocida en su jugo
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1 Estuche de pulpo cocido en su jugo Bahía de la Concha

1 kilo de patatas

Aceite de oliva virgen extra

Sal

Pimentón dulce de la Vera.

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Preparamos el agua para la cocción de las patatas y le añadimos el jugo de la cocción del pulpo.

Cocemos las patatas con un poco de sal. Las pelamos y cortamos en rodajas.

Mezclar todo bien y dejar reposar 30 min en el frigorífico.

Cortamos el pulpo en rodajas de 1cm de grosor con tijeras de cocina.

Calentamos el pulpo en la sartén o en el microondas.

Añadimos las patatas ya cortadas en un plato de madera, y sobre ellas las rodajas de pulpo.

Rociamos con el aceite de oliva y espolvoreamos el pimentón.

Compartimos y disfrutamos.

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El Pulpo de Bahía de la Concha se presenta con la carne y separado, el jugo de su propia cocción.

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    [title] => Tartaletas de peras y queso azul
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(para 6 unidades)

1 plancha de hojaldre rectangular

75 gr de queso azul

75 ml de nata para montar

Un huevo batido

Miel

Avellanas tostadas

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Encender el horno a 200º arriba y abajo.

Cortar el hojaldre en seis rectángulos iguales.

Marcar un borde al rededor de cada rectángulo con un cuchillo afilado y pinchar el centro con un tenedor.

Pintar el borde con el huevo batido.

En un bowl mezclar la nata con el queso azul, hasta formar una pasta grumosa.

Cortar las peras en láminas finas.

Poner una cucharada de la salsa de queso en medio de cada hojaldre, colocar encima un par de rodajas de pera y añadir un poco de miel sobre las peras.

Hornear unos 15 min. Sacar del horno, adornar con unas avellanas picadas y un poco más de miel.

Dejar reposar 5 minutos antes de servir.

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(para 12 unidades)

250 gr de rulo de cabra tierno

50 gr de pistachos pelados

50 gr de nueces peladas

50 gr de arándanos secos

2 cucharadas de miel

2 cucharadas de agua caliente

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Triturar por separado los pistachos, las nueces y los arándanos. Reservar.

Retirar la piel del queso y dividir en 12 porciones, dándoles forma de bola.

Mezclar la miel con agua caliente.

Pasar cuatro de las bolitas por la miel y rebozar en los pistachos molidos apretando para que queden bien pegados.

Repetir con el resto de los ingredientes.

Se pueden hacer con antelación y guardar en el frigorífico hasta el momento de servir.

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    [title] => Tortilla de espinacas con queso Idiazabal y tomate fresco
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4 huevos

50 gr de espinacas baby

Un manojo de perejil

50 ml de leche

100 gr de queso Idiazabal ahumado

Tomates secos

Sal y pimienta

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Triturar las espinacas con el perejil y la leche. Batir los huevos y mezclarlos con la mezcla de las espinacas.
	
Añadir sal y pimienta.
	
Desmenuzar el queso y cortar los tomates secos. Reservar.
	
Poner en una sartén antiadherente la mitad de la mezcla de los huevos.
	
Dejar cuajar y cuando esté casi a punto, añadir el queso, los tomates y doblar por la mitad.


Repetir el proceso con el resto de los ingredientes.

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    [title] => Tarta de queso y limón con fruta de temporada (sin horno)
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Para la base:

300 gr de galletas Digestive

100 gr de mantequilla a temperatura ambiente

Para la decoración:

Fruta de temporada y flores comestibles.

Para el relleno:

250 gr de queso tipo Philadelphia

250 ml de nata para montar

125 ml de agua hirviendo

50 gr de azúcar

El zumo de dos limones pequeños

1 sobre de gelatina en polvo (7 gr)

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Para la base


	
Triturar en el robot de cocina las galletas junto con la mantequilla hasta obtener una pasta.
	
Repartirla uniformemente sobre el fondo y los laterales del molde.
	
Dejar enfriar en la nevera hasta que se endurezca.


Para el relleno: 


	
Poner en un bol grande la gelatina en polvo.
	
Añadir el agua hirviendo y remover hasta que se disuelva.
	
Añadir el queso, la nata, el azúcar y el zumo de limón y batir hasta que quede cremoso. Repartir la crema sobre la base y alisar la superficie con una espátula.
	
Dejar enfriar un mínimo de 3 horas en el frigorífico.
	
Sacar un rato antes de comerla y decorarla con la fruta.


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Melocotones amarillos de carne

1 tarrina de requesón

Aceitunas aliñadas

Orégano

​Aceite de oliva virgen extra

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Cortar los melocotones por la mitad, quitarles el hueso y pelarlos.
	
Colocar sobre una plancha o la barbacoa, 3 min. por cada lado.
	
Rellenar con una cucharada de requesón, las aceitunas picadas y terminar con un poco de aceite y orégano.


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Sandía

Melón piel de sapo

1 lata de anchoas grande

Aceite de oliva virgen extra

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Se hacen bolitas de fruta con el utensilio para ello. (Si no se tiene, se puede cortar en dados).
	
Se van pinchando en una brocheta las bolitas de fruta intercalando los filetes de anchoa enrollados.
	
Se le añade un chorrito de aceite de oliva virgen extra antes de servir.
	
Servir frías.


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