tag:blogger.com,1999:blog-80021872078769275952024-02-14T12:55:19.738-08:00La Cocina del PirataLas Recetas de Cocina del Pirata más implacable que ha surcado los mares. Hechas con los ingredientes y utensilios que todos llevamos en nuestro barco. Sencillas, ricas, sanas y baratas (incluso para hacerlas con los grumetes del barco). Aptas para la dura gente del Mar y los Blandengues de Tierra. Normalmente, en mi barco cocinamos para tres (Capitán, Contramaestre y Grumete). La tripulación comerá lo que sobre... (si sobra).@JavierContrastahttp://www.blogger.com/profile/07017213688882096514noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8002187207876927595.post-68244441628845165042014-06-09T01:58:00.003-07:002014-06-09T01:58:59.616-07:00Ensalada de Pasta<div class="MsoNormal">
<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Querida tripulación, en esta época del año las
ensaladas son una de las mejores formas de combatir el calor. Las ensaladas
admiten prácticamente cualquier combinación y todas son estupendas. Esta es mi
propuesta para esta semana. Todos a bordo, que zarpamos…<o:p></o:p></span></div>
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<b><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Ingredientes:</span></b><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;"><o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">250 gm. De Espirales
de Colores<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">½ Pimiento Rojo
Morrón<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">1 Pimiento Verde<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">9 Barritas de
Cangrejo<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">1 Lata de Maíz Dulce<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">2 Latas de Bonito en
Aceite de Oliva<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Mahonesa<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Tomate Frito<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Agua<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Sal<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Aceite de Oliva<o:p></o:p></span></div>
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<b><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Preparación:</span></b><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;"><o:p></o:p></span></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Cocer la pasta en abundante agua con sal y un
chorrito de aceite de oliva durante unos 8 minutos. La refrescamos con agua
fría y la escurrimos bien poniéndola luego en un bol.<o:p></o:p></span></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Picamos el pimiento rojo y el pimiento verde en
dados, se lo añadimos y mezclamos bien.<o:p></o:p></span></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Cortamos las barritas de cangrejo, se las añadimos y
volvemos a mezclar.<o:p></o:p></span></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Escurrimos la lata de maíz bien y se lo añadimos.<o:p></o:p></span></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Escurrimos las dos latas de bonito, se lo añadimos y
mezclamos perfectamente. </span></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Metemos todo en la nevera hasta el momento de comer.<o:p></o:p></span></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Hacemos
una salsa rosa mezclando en otro bol 3 o 4 cucharadas de mahonesa con un
chorrito de tomate frito y mezclándolo bien. </span><br />
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br /></span>
<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br /></span>
<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Lo servimos por separado para que
cada uno se sirva la cantidad de salsa que le apetezca.</span>@JavierContrastahttp://www.blogger.com/profile/07017213688882096514noreply@blogger.com0tag:blogger.com,1999:blog-8002187207876927595.post-4730258689975136712014-05-31T02:05:00.001-07:002014-06-02T08:35:14.999-07:00Pencas de Acelga Rellenas<div class="MsoNormal">
<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Querida tripulación, hoy venimos con un plato de
verdura. Es un plato rico y sano que hará que los grumetes os lo pidan a menudo.
Todos a bordo, que zarpamos…<b><o:p></o:p></b></span></div>
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<b><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Ingredientes:</span></b><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;"><o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">1 Bote de Pencas de
Acelgas Cocidas<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">3 Lonchas de Jamón
York<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">3 Lonchas de Queso
(del que más te guste)<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">1 Cebolla<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">1 Diente de Ajo<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">1 Cucharada de Harina<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">1 Chorrito de Vino
Blanco<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">2 Huevos<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Sal<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Agua<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Aceite de Oliva<o:p></o:p></span></div>
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<b><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Preparación:<o:p></o:p></span></b></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;"> Partir las
pencas de acelga por la mitad y rellenar con un trozo de queso y otro de jamón
de york. </span></div>
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<span style="font-family: 'Monotype Corsiva'; font-size: 16pt;">Cuando los paquetes estén hechos los pasamos por harina y huevo y los
freímos en una sartén.</span></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">En esa misma sartén, echamos la cebolla y el ajo picados
en trozos (no hace falta picarlos muy finos ya que luego pasaremos la salsa)
con un chorrito de aceite de oliva y lo ponemos a pochar.</span></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Cuando esté blandita
cubrimos con agua y con un chorrito de vino blanco. Y dejamos que vaya
reduciendo. Lo ponemos a punto de sal.<o:p></o:p></span></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Cuando ha reducido, pasamos la salsa con la batidora
y rectificamos la sal en caso necesario. </span></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Echamos la salsa a una cazuela y
colocamos encima los paquetes de pencas dándole el último hervor.<o:p></o:p></span></div>
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@JavierContrastahttp://www.blogger.com/profile/07017213688882096514noreply@blogger.com0tag:blogger.com,1999:blog-8002187207876927595.post-6878246899780909722014-05-20T11:37:00.002-07:002014-05-26T02:21:38.764-07:00Kokotxas de Bacalao en Salsa Verde<div class="MsoNormal">
<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Querida tripulación, hoy venimos con un nuevo plato
de pescado. Una de las partes más sabrosas del bacalao son las kokotxas y con
esta receta las prepararemos de forma sencilla y rápida. Todos a bordo, que
zarpamos…<o:p></o:p></span></div>
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<b><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Ingredientes:</span></b><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="ES-TRAD" style="font-family: Symbol; font-size: 16.0pt; mso-ansi-language: ES-TRAD; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">500 gr. De Kokotxas
de Bacalao<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">½ Cebolla<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">2 Diente de Ajo<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Aceite de Oliva<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Perejil<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Sal<o:p></o:p></span></div>
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</span></span><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Vino
Blanco<o:p></o:p></span></div>
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</span></span><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Agua<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">½ Cucharada de Harina<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">1 Bote de Guisantes
al Natural<o:p></o:p></span></div>
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<b><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Preparación:</span></b><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;"><o:p></o:p></span></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">En un mortero machacamos uno de los ajos con el
perejil picado fino. Cuando esté bien machacado le añadimos un chorrito de vino
blanco y otro de agua.<o:p></o:p></span></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Mientras, en una cazuela con un chorrito de aceite
de oliva pochamos la cebolla picada finita. Cuando esté blandita añadimos el
otro diente de ajo picado también muy pequeñito. </span><span style="font-family: 'Monotype Corsiva'; font-size: 16pt;">Cuando la cebolla y el ajo estén bien pochados, le
añadimos la media cucharada sopera de harina y la deshacemos bien para que no
se hagan grumos. Con la harina bien deshecha, añadimos las kokotxas, les echamos
un poquito de sal y las movemos un poco.</span></div>
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<span style="font-family: 'Monotype Corsiva'; font-size: 16pt;"> Añadimos el contenido del mortero. Y movemos
la cazuela en vaivén para ligar la salsa durante aproximadamente cinco minutos.</span></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Cuando la salsa tenga la textura deseada, añadimos
el bote de guisantes escurrido y a fuego muy lento lo dejamos terminar de
hacerse durante otros cinco minutos.<o:p></o:p></span></div>
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@JavierContrastahttp://www.blogger.com/profile/07017213688882096514noreply@blogger.com0tag:blogger.com,1999:blog-8002187207876927595.post-6620002622628760192014-05-19T11:15:00.000-07:002014-05-19T11:15:32.063-07:00Espaguetis con Bacón<div class="MsoNormal">
<span style="font-family: Monotype Corsiva;"><span style="font-size: 21px;">Querida tripulación, nuestro barco vuelve a surcar los Mares del Sur y regresamos además a lo grande. Esta es una receta supersabrosa y supersencilla para que los grumetes de vuestro barco hagan algo más que baldear la cubierta. Todos a bordo que zarpamos ...</span></span><br />
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<b><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Ingredientes:</span></b><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;"><o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">250 gr. de Espaguetis<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">5 Lonchas de Bacón no
muy gruesas<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">1 Cebolla<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">3 Yemas de Huevo<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Aceite de Oliva<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Sal<o:p></o:p></span></div>
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<b><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Preparación:<o:p></o:p></span></b></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Cocer los espaguetis en abundante agua con una
cucharada de sal y un chorrito de aceite de oliva durante 6-8 minutos.<o:p></o:p></span><br />
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<a href="http://1.bp.blogspot.com/-Q2nuzdlSGko/U3pIqLImsAI/AAAAAAAABRs/deV1yKPTuoM/s1600/20140517_140746.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Q2nuzdlSGko/U3pIqLImsAI/AAAAAAAABRs/deV1yKPTuoM/s1600/20140517_140746.jpg" height="300" width="400" /></a></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Pochar la cebolla picada fina en una sartén con un
chorrito de aceite de oliva. </span><br />
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<a href="http://2.bp.blogspot.com/-BE_g4r7z-4U/U3pIz5olWrI/AAAAAAAABR0/OACmUFoH9Fw/s1600/20140517_135455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-BE_g4r7z-4U/U3pIz5olWrI/AAAAAAAABR0/OACmUFoH9Fw/s1600/20140517_135455.jpg" height="300" width="400" /></a></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Cuando esté blandita, añadimos el bacón cortado en
cuadraditos.<o:p></o:p></span><br />
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Incorporamos los espaguetis bien escurridos a la
sartén con el bacón y la cebolla mezclándolo todo bien. </span><span style="font-family: 'Monotype Corsiva'; font-size: 16pt;">Añadir las yemas y mezclar para que se queden hebras
de huevo.</span><br />
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@JavierContrastahttp://www.blogger.com/profile/07017213688882096514noreply@blogger.com0tag:blogger.com,1999:blog-8002187207876927595.post-51491756850420429492013-06-25T10:53:00.003-07:002014-05-16T00:28:55.667-07:00Ensalada de Pimientos Rellenos de Bonito<div class="MsoNormal">
<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Querida tripulación, llega el verano y con él los
calores, por eso, hoy hemos preparado una ensalada maravillosa de pimientos
rellenos. Como siempre, es una receta rápida y fácil de preparar y con la que
el éxito está garantizado. Estoy seguro de que si la hacéis un día, toda
vuestra tripulación os pedirá que la repitáis. Todos a bordo, que zarpamos…<o:p></o:p></span></div>
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<b><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Ingredientes:</span></b><br />
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<!--[if !supportLists]--><span lang="ES-TRAD" style="font-family: Symbol; font-size: 16.0pt; mso-ansi-language: ES-TRAD; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">1 Cebolla<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">3 Tomates de Rama<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="ES-TRAD" style="font-family: Symbol; font-size: 16.0pt; mso-ansi-language: ES-TRAD; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">4 Latas de Bonito en
Aceite de Oliva<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Lechuga<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="ES-TRAD" style="font-family: Symbol; font-size: 16.0pt; mso-ansi-language: ES-TRAD; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">2 Latas de Pimientos
del Piquillo Enteros<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Aceite de Oliva<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Vinagre <o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Sal<o:p></o:p></span></div>
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<b><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Preparación:</span></b><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;"><o:p></o:p></span></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Picar la cebolla muy fina y poner a pochar muy
despacio en una sartén con un chorrito de aceite de oliva. Picamos los tomates
también muy finos y se los añadimos cuando la cebolla esté a medio hacer. Lo
mezclamos bien y dejamos que se haga durante 10 minutos. Lo ponemos al punto de
sal. Pasados los diez minutos lo apartamos del fuego y lo dejamos enfriar.<o:p></o:p></span></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;"> </span><span style="font-family: 'Monotype Corsiva'; font-size: 16pt;">Cuando esté frío, añadimos el bonito bien desmigado
y dos cucharadas soperas de vinagre y lo mezclamos todo bien.</span></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Lavamos unas hojas de lechuga y las troceamos
colocándolas en el fondo de una bandeja aliñándola al gusto.<o:p></o:p></span></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;"> </span><span style="font-family: 'Monotype Corsiva'; font-size: 16pt;">Rellenamos
los pimientos con la mezcla de bonito.</span></div>
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<span style="font-family: 'Monotype Corsiva'; font-size: 21px;">Los colocamos encima de la lechuga y lo servimos frío.</span></div>
@JavierContrastahttp://www.blogger.com/profile/07017213688882096514noreply@blogger.com2tag:blogger.com,1999:blog-8002187207876927595.post-86336698809542450252013-05-19T09:55:00.000-07:002014-05-16T00:34:05.061-07:00Pan de Nuez<br />
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Querida tripulación, los fines de semana son
propicios para cocinar y, sobre todo, para cocinar postres magníficos. En este
caso, hemos hecho un Pan de Nuez. Un bizcocho riquísimo que, aunque para mi
tiene sabor navideño, me gusta hacerlo a menudo. Como siempre, es una receta
rápida y fácil de preparar y con la que el éxito está garantizado. Todos a
bordo, que zarpamos…<o:p></o:p></span></div>
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<b><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Ingredientes:</span></b><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="ES-TRAD" style="font-family: Symbol; font-size: 16.0pt; mso-ansi-language: ES-TRAD; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">4 Vasos de Vino de
Harina<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="ES-TRAD" style="font-family: Symbol; font-size: 16.0pt; mso-ansi-language: ES-TRAD; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">2 Vasos de Vino de
Azúcar<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="ES-TRAD" style="font-family: Symbol; font-size: 16.0pt; mso-ansi-language: ES-TRAD; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">1 Vaso de Vino de
Leche<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="ES-TRAD" style="font-family: Symbol; font-size: 16.0pt; mso-ansi-language: ES-TRAD; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">1 Vaso de Vino de
Aceite de Oliva<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="ES-TRAD" style="font-family: Symbol; font-size: 16.0pt; mso-ansi-language: ES-TRAD; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">2 Huevos<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="ES-TRAD" style="font-family: Symbol; font-size: 16.0pt; mso-ansi-language: ES-TRAD; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Ralladura de 1 Limón<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="ES-TRAD" style="font-family: Symbol; font-size: 16.0pt; mso-ansi-language: ES-TRAD; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">1 Sobre de Levadura<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="ES-TRAD" style="font-family: Symbol; font-size: 16.0pt; mso-ansi-language: ES-TRAD; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">½ Vaso de Vino de
Coñac<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">175 gr. de Nueces
Peladas <o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Cáscara de Limón<o:p></o:p></span></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;"> </span><b><span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Preparación:</span></b></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Calentamos el aceite de oliva con la cáscara de
limón un poco y lo dejamos enfriar.<o:p></o:p></span></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Se trabajan las claras de huevo a punto de nieve.
Añadimos poco a poco el azúcar y después de remover un poco añadimos las yemas.<o:p></o:p></span></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Sin dejar de batir añadimos el aceite de oliva ya
frío, la leche y el coñac y mezclamos todo muy bien. Incorporamos poco a poco
la harina mezclada con la ralladura de limón y el sobre de levadura y movemos
la mezcla sin marearla. Revolvemos con un poco de harina las nueces para que no
se hundan y las añadimos, moviendo delicadamente.<o:p></o:p></span></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Encamisar un molde con mantequilla y harina para que
no se pegue (en mi caso, he utilizado un molde de silicona que no hace falta
encamisar) y echamos la mezcla. </span></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Con el horno precalentado durante unos 10
minutos a 250º C horneamos el bizcocho durante 10 minutos. </span></div>
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<span lang="ES-TRAD" style="font-family: "Monotype Corsiva"; font-size: 16.0pt; mso-ansi-language: ES-TRAD;">Pasado ese tiempo,
tapamos con papel de aluminio el bizcocho para que no se queme y bajando la
potencia del horno a unos 180º C lo tenemos otros 15 minutos aproximadamente. </span><span style="font-family: 'Monotype Corsiva'; font-size: 16pt;">Vamos pinchando el bizcocho para comprobar que está hecho.</span></div>
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@JavierContrastahttp://www.blogger.com/profile/07017213688882096514noreply@blogger.com2tag:blogger.com,1999:blog-8002187207876927595.post-86038191938160797462013-05-09T02:02:00.000-07:002014-05-16T00:36:09.306-07:00Bacalao al Horno<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; font-size: 16pt; mso-ansi-language: ES-TRAD;">Querida tripulación, hoy prepararemos un plato maravilloso de pescado. En esta ocasión, lo cocinaremos al horno. Nosotros lo hemos hecho con bacalao pero queda estupendo con cualquier pescado. Como siempre, es una receta rápida y fácil de preparar y con la que el éxito está garantizado. Todos a bordo, que zarpamos…<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; font-size: 16pt; mso-ansi-language: ES-TRAD;">Ingredientes:</span></b><span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; font-size: 16pt; mso-ansi-language: ES-TRAD;"><o:p></o:p></span></div>
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<span lang="ES-TRAD" style="font-family: Symbol; font-size: 16pt; mso-ansi-language: ES-TRAD; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; font-size: 16pt; mso-ansi-language: ES-TRAD;">1 Cola de Bacalao<o:p></o:p></span></div>
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<span lang="ES-TRAD" style="font-family: Symbol; font-size: 16pt; mso-ansi-language: ES-TRAD; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; font-size: 16pt; mso-ansi-language: ES-TRAD;">1 Diente de Ajo<o:p></o:p></span></div>
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<span lang="ES-TRAD" style="font-family: Symbol; font-size: 16pt; mso-ansi-language: ES-TRAD; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; font-size: 16pt; mso-ansi-language: ES-TRAD;">Aceite de Oliva<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; font-size: 16pt; mso-ansi-language: ES-TRAD;">Preparación:</span></b><span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; font-size: 16pt; mso-ansi-language: ES-TRAD;"><o:p></o:p></span></div>
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<span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; font-size: 16pt; mso-ansi-language: ES-TRAD;">Ponemos en una sartén un chorro generoso de aceite de oliva y doramos el diente de ajo fileteado con la guindilla. Cuando el ajo comienza a cambiar de color apartamos la sartén del fuego. Cuando se temple un poco el aceite le añadimos un chorro generoso de vinagre y lo reservamos.</span></div>
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<span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; font-size: 16pt; mso-ansi-language: ES-TRAD;">Echamos un chorro de aceite de oliva en el fondo de una fuente resistente al horno que cubra toda la superficie de la bandeja, colocamos la cola de bacalao en la fuente y lo salpimentamos.</span></div>
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<span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; font-size: 16pt; mso-ansi-language: ES-TRAD;">Con el horno previamente precalentado a 220º C, metemos el bacalao en el horno hasta que se haga (aproximadamente 10-15 minutos). Cuando el bacalao esté hecho sin que se seque, sacamos la fuente del horno.<o:p></o:p></span></div>
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<span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; font-size: 16pt; mso-ansi-language: ES-TRAD;">Retiramos del aceite la guindilla y regamos el bacalao con la mezcla que tenemos en la sartén.</span></div>
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@JavierContrastahttp://www.blogger.com/profile/07017213688882096514noreply@blogger.com4tag:blogger.com,1999:blog-8002187207876927595.post-43805113130783739832013-05-05T22:35:00.000-07:002013-05-09T02:04:29.166-07:00Pechugas de Pollo con Salsa de Cahmpiñones<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; font-size: medium; mso-ansi-language: ES-TRAD;">Querida tripulación, comenzamos nuestro viaje con estas <b style="mso-bidi-font-weight: normal;">“Pechugas de Pollo con Salsa de Champiñones”</b>. Este era uno de los platos favoritos del legendario pirata <b style="mso-bidi-font-weight: normal;">“El Olonés”</b>. Cada vez que su barco tocaba tierra en la <b style="mso-bidi-font-weight: normal;">Isla de Tortuga</b> se hacía preparar uno de estos platos. Es una receta rápida y fácil de preparar (incluso para nuestro grumete) y con la que el éxito está garantizado. Todos a bordo, que zarpamos…<o:p></o:p></span></div>
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<span style="font-size: large;"><b style="mso-bidi-font-weight: normal;"><span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; font-size: 16pt; mso-ansi-language: ES-TRAD;">Ingredientes:</span></b><span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; font-size: 16pt; mso-ansi-language: ES-TRAD;"><o:p></o:p></span></span></div>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; font-size: medium; mso-ansi-language: ES-TRAD;">8 Filetes de Pechuga de Pollo<o:p></o:p></span></li>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; font-size: medium; mso-ansi-language: ES-TRAD;">Aceite de Oliva<o:p></o:p></span></li>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; font-size: medium; mso-ansi-language: ES-TRAD;">300 gr. De Champiñones laminados<o:p></o:p></span></li>
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<span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; mso-ansi-language: ES-TRAD;"><o:p> <span style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;"><v:shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f"> <span style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;"><v:shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f"> <span style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;"><v:shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f"> </v:shapetype></span></v:shapetype></span></v:shapetype></span></o:p></span><br />
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<span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; mso-ansi-language: ES-TRAD;"><span style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;"><span style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;"><span style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;"><a href="http://4.bp.blogspot.com/-3tpNjXoQxug/UYc--fhDiOI/AAAAAAAAAKM/w_K-xGYVefM/s1600/pollo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-3tpNjXoQxug/UYc--fhDiOI/AAAAAAAAAKM/w_K-xGYVefM/s1600/pollo.jpg" lua="true" /></a></span></span></span></span></div>
<span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; mso-ansi-language: ES-TRAD;"><span style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;"><span style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;"><span style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;"><v:stroke joinstyle="miter"></v:stroke><v:formulas><v:f eqn="if lineDrawn pixelLineWidth 0"></v:f><v:f eqn="sum @0 1 0"></v:f><v:f eqn="sum 0 0 @1"></v:f><v:f eqn="prod @2 1 2"></v:f><v:f eqn="prod @3 21600 pixelWidth"></v:f><v:f eqn="prod @3 21600 pixelHeight"></v:f><v:f eqn="sum @0 0 1"></v:f><v:f eqn="prod @6 1 2"></v:f><v:f eqn="prod @7 21600 pixelWidth"></v:f><v:f eqn="sum @8 21600 0"></v:f><v:f eqn="prod @7 21600 pixelHeight"></v:f><v:f eqn="sum @10 21600 0"></v:f></v:formulas><v:path gradientshapeok="t" o:connecttype="rect" o:extrusionok="f"></v:path><o:lock aspectratio="t" v:ext="edit"></o:lock></span><v:stroke joinstyle="miter"></v:stroke><v:formulas><v:f eqn="if lineDrawn pixelLineWidth 0"></v:f><v:f eqn="sum @0 1 0"></v:f><v:f eqn="sum 0 0 @1"></v:f><v:f eqn="prod @2 1 2"></v:f><v:f eqn="prod @3 21600 pixelWidth"></v:f><v:f eqn="prod @3 21600 pixelHeight"></v:f><v:f eqn="sum @0 0 1"></v:f><v:f eqn="prod @6 1 2"></v:f><v:f eqn="prod @7 21600 pixelWidth"></v:f><v:f eqn="sum @8 21600 0"></v:f><v:f eqn="prod @7 21600 pixelHeight"></v:f><v:f eqn="sum @10 21600 0"></v:f></v:formulas><v:path gradientshapeok="t" o:connecttype="rect" o:extrusionok="f"></v:path><o:lock aspectratio="t" v:ext="edit"></o:lock></span><v:stroke joinstyle="miter"></v:stroke><v:formulas><v:f eqn="if lineDrawn pixelLineWidth 0"></v:f><v:f eqn="sum @0 1 0"></v:f><v:f eqn="sum 0 0 @1"></v:f><v:f eqn="prod @2 1 2"></v:f><v:f eqn="prod @3 21600 pixelWidth"></v:f><v:f eqn="prod @3 21600 pixelHeight"></v:f><v:f eqn="sum @0 0 1"></v:f><v:f eqn="prod @6 1 2"></v:f><v:f eqn="prod @7 21600 pixelWidth"></v:f><v:f eqn="sum @8 21600 0"></v:f><v:f eqn="prod @7 21600 pixelHeight"></v:f><v:f eqn="sum @10 21600 0"></v:f></v:formulas><v:path gradientshapeok="t" o:connecttype="rect" o:extrusionok="f"></v:path><o:lock aspectratio="t" v:ext="edit"></o:lock></span></span><br />
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<span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; mso-ansi-language: ES-TRAD;"><o:p> <span style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;"><v:shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f"> </v:shapetype></span></o:p></span><span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; mso-ansi-language: ES-TRAD;"><o:p> </o:p></span></div>
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<span style="font-size: large;"><b style="mso-bidi-font-weight: normal;"><span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; font-size: 16pt; mso-ansi-language: ES-TRAD;">Preparación:</span></b><span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; mso-ansi-language: ES-TRAD;"><o:p></o:p></span></span></div>
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<span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; font-size: medium; mso-ansi-language: ES-TRAD;">En primer lugar sellaremos un poco las pechugas de pollo. Para ello, ponemos un chorrete de aceite de oliva y un diente de ajo en una cazuela. Echamos un poco de sal y un poco de pimienta blanca a los filetes. Cuando esté el aceite caliente, freímos los filetes vuelta y vuelta (se terminarán de hacer en la salsa). Sacamos los filetes a un plato y los reservamos.<o:p></o:p></span></div>
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<span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; font-size: medium; mso-ansi-language: ES-TRAD;">Para hacer la salsa cortamos la cebolla en cuadrados. No hace falta que sean muy pequeños porque luego pasaremos la salsa con la batidora. Pelamos el resto de los ajos y los ponemos a pochar junto a la cebolla en el mismo aceite en que hemos freído los filetes, añadiendo un poco de sal para que la cebolla suelte el agua. Cuando la cebolla se comience a quedar blandita añadimos los champiñones bien limpios, secos y cortados en cuadrados. Le añadimos un poco de pimienta negra molida. Cuando esté todo bien pochado añadimos la leche o la nata y lo removemos bien para que no se agarre al fondo de la cazuela. <o:p></o:p></span></div>
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<span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; font-size: medium; mso-ansi-language: ES-TRAD;">Echamos la salsa al vaso de la batidora y la dejamos bien fina. Volvemos a poner la salsa en la cazuela a fuego lento y añadimos los filetes para que se terminen de hacer con la salsa.<o:p></o:p></span></div>
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<span lang="ES-TRAD" style="font-family: 'Monotype Corsiva'; mso-ansi-language: ES-TRAD;"><span style="font-size: large;">Mientras se calienta la salsa y terminamos de hacer los filetes, pelamos la patata y la partimos en trozos irregulares. En una sartén echamos un chorrete generoso de aceite de oliva y freímos las patatas. Las sacamos a un plato con un trozo de papel de cocina que absorba el aceite sobrante, las ponemos a punto de sal y las añadimos a la cazuela.</span><o:p></o:p></span></div>
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@JavierContrastahttp://www.blogger.com/profile/07017213688882096514noreply@blogger.com2