{"id":2496,"date":"2022-09-13T11:04:27","date_gmt":"2022-09-13T11:04:27","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2496"},"modified":"2022-09-14T13:55:40","modified_gmt":"2022-09-14T13:55:40","slug":"setas-salteadas-con-mollejas","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/setas-salteadas-con-mollejas\/","title":{"rendered":"Setas salteadas con mollejas"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":8,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"class_list":["post-2496","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Setas salteadas con mollejas","url":"https:\/\/vimeo.com\/745918447","descripcion":"Las setas, aunque se pueden preparar de mil formas, son un producto ideal para saltear, debido a su alto contenido en agua. Salteadas con un poquito de ajo resultan deliciosas, y es un modo f\u00e1cil y habitual de cocinarlas. En esta lecci\u00f3n, hemos optado por saltearlas con mollejas de cordero obteniendo un resultado espectacular.\r\nPara esta receta hemos elegido cuatro setas: chantarelas, lengua de vaca, de chopo y trompetas de la muerte. De todos modos, el plato queda igual de bien con otras variedades de setas, aunque sean de cultivo, como los champi\u00f1ones y las shiitake.\r\n","preparacion":"Cortamos en trozos regulares las setas y las marcamos a la plancha con un poco de aceite. \r\nPo otro lado, cortamos ocho trozos de unos tres cent\u00edmetros de largo de ajos tiernos, de la parte m\u00e1s blanca. Doramos con un poco de aceite de oliva virgen extra en una sart\u00e9n. Cuando est\u00e9n tiernos, retiramos.\r\nEn la misma sart\u00e9n donde hemos dorado los ajos tiernos, incorporamos las mollejas troceadas y previamente cocidas durante diez minutos en una blanqueta que hemos elaborado con zanahoria, puerro, cebolla y un poco de harina. Marcamos las mollejas y las retiramos cuando est\u00e9n crujientes.\r\nCuando las setas est\u00e1n en su punto \u00f3ptimo de cocci\u00f3n las retiramos. Paralelamente, calentamos el jugo de carne.\r\nEmplatamos jugando con los colores de los ingredientes, mezclando las setas, la carne y los ajetes. Napamos con el jugo de carne.\r\n","ingredientes":"Para 4personas\r\n150 gramos de chantarelas\r\n150 gramos de lengua de vaca\r\n150 gramos de setas de chopo\r\n150 gramos de trompetas de la muerte\r\nUn manojo de ajos tiernos\r\n300 gramos de mollejas de cordero\r\n200 cl de jugo de carne\r\nAceite de oliva virgen extra\r\nSal\r\n","utensilios":"Tabla de cortar\r\nSartenes\r\nCuchillos\r\nFuente para emplatar\r\nCazo para calentar el jugo de carne\r\nPinzas \r\nCubiertos de servir\r\n","nombre_del_instructor":"Alejandro Alc\u00e1ntara","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/07\/b99afe02-8.jpg","producto":{"ID":2199,"post_author":"3","post_date":"2022-09-13 01:49:56","post_date_gmt":"2022-09-13 01:49:56","post_content":"<p>contenido<\/p>\n\n<!-- wp:paragraph -->\n<p><\/p>\n<!-- \/wp:paragraph -->","post_title":"MUNDO VEGETAL","post_excerpt":"Profundiza y cocina con imaginaci\u00f3n las verduras, hortalizas, setas, hongos, hierbas y especias, que m\u00e1s se utilizan en la cocina.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"mundo-vegetal","to_ping":"","pinged":"","post_modified":"2022-09-20 19:50:05","post_modified_gmt":"2022-09-20 19:50:05","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2199","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - 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