{"id":31692,"date":"2023-07-19T13:45:05","date_gmt":"2023-07-19T13:45:05","guid":{"rendered":"https:\/\/usapulseseu.org\/estofado-de-alubias-rojas-coco-ahumado-crema-de-calabaza-y-col-rizada\/"},"modified":"2023-07-19T13:45:05","modified_gmt":"2023-07-19T13:45:05","slug":"estofado-de-alubias-rojas-coco-ahumado-crema-de-calabaza-y-col-rizada","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/es\/estofado-de-alubias-rojas-coco-ahumado-crema-de-calabaza-y-col-rizada\/","title":{"rendered":"Estofado de alubias rojas, coco ahumado, crema de calabaza y col rizada"},"content":{"rendered":"

<\/p>\n

\n

Estofado de alubias rojas, coco ahumado, crema de calabaza y col rizada<\/h2>\n

\t\t<\/p>\n

\n

\n\t\t\t<\/div>\n
\n
    \n
  • 200 g de alubias rojas<\/li>\n
  • 1 hoja de kombu<\/li>\n
  • 20 g de cebollas fritas oscuras<\/li>\n
  • 50 ml de Brandy<\/li>\n
  • 1 calabaza uni<\/li>\n
  • 60 g de rodajas de coco fresco<\/li>\n
  • 400 ml de fondo vegetal oscuro<\/li>\n
  • 100 g de hojas de col rizada<\/li>\n
  • 500 ml de agua mineral<\/li>\n
  • 3 g de CALX<\/li>\n
  • c\/s sal y pimienta<\/li>\n
  • 5 g de nueces picadas<\/li>\n
  • 5 g de cebollino picado fino<\/li>\n<\/ul><\/div>\n
    \n
      \n
    1. Para las jud\u00edas:<\/li>\n
    2. En primer lugar, dejaremos las alubias en remojo durante 12 horas. Pasado este tiempo, las escurriremos y lavaremos bien. <\/li>\n
    3. A\u00f1ade agua mineral a una olla junto con las jud\u00edas y el alga kombu. Lleva a ebullici\u00f3n y luego baja a fuego medio para que se cuezan delicadamente y no revienten. Espuma constantemente para eliminar las impurezas y d\u00e9jalas cocer durante aproximadamente 1h30 minutos o hasta que est\u00e9n tiernas. Apaga el fuego, retira las algas, a\u00f1ade un pu\u00f1ado de sal y d\u00e9jalas enfriar en su propia agua de cocci\u00f3n. Reserva. <\/li>\n
    4. Para la calabaza butternut<\/li>\n
    5. Pela la pieza y con la ayuda de un boleador, saca bolas de la calabaza (3 por persona).<\/li>\n
    6. En un cuenco, mezcla el agua mineral con el CALX, remueve bien y a\u00f1ade las esferas de calabaza. D\u00e9jalas durante una hora en el ba\u00f1o (mu\u00e9velas cada 10 minutos porque el CALX se precipita). Ret\u00edralas y l\u00e1valas bien con agua corriente. El siguiente paso ahora ser\u00e1 cocerlas en una olla con un poco de caldo de verduras y c\u00farcuma durante 30 minutos a fuego lento. Una vez cocidas y blandas por dentro, res\u00e9rvalas. <\/li>\n
    7. Para las rodajas de coco ahumado:<\/li>\n
    8. Utiliza un ahumador para proporcionar el sabor y el olor del humo. Deja las s\u00e1banas bien envueltas para que no se escape el humo generado. <\/li>\n
    9. Para el estofado:<\/li>\n
    10. En una cacerola, a\u00f1ade la salsa oscura y la col rizada picada a chifl\u00f3n. Deja cocer 5 minutos. A\u00f1ade las jud\u00edas previamente cocidas, remueve bien y a\u00f1ade el Brandy. Una vez evaporado el alcohol, a\u00f1adiremos el fondo oscuro de verduras y dejaremos que se caliente bien. A continuaci\u00f3n, incorpora las esferas de calabaza y deja que se calienten dentro. Rectifica de sal y pimienta si es necesario. <\/li>\n
    11. Disuelve la picada con un poco de fondo caliente aparte y a\u00f1\u00e1dela al guiso para que adquiera cuerpo. Termina con las l\u00e1minas de coco ahumado como decoraci\u00f3n y aporta sabor. <\/li>\n<\/ol><\/div>\n
      \n

      Por Natalie Jewell<\/p>\n<\/p><\/div>\n

      \n\t\t\t<\/div>\n<\/div>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

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