{"id":3284,"date":"2022-09-13T13:53:43","date_gmt":"2022-09-13T13:53:43","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=3284"},"modified":"2022-09-16T15:32:49","modified_gmt":"2022-09-16T15:32:49","slug":"pichon-sangrante-cebollitas-francesa-glaseadas-y-arandanos","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/pichon-sangrante-cebollitas-francesa-glaseadas-y-arandanos\/","title":{"rendered":"Pich\u00f3n Sangrante, Cebollitas Francesa Glaseadas y Ar\u00e1ndanos"},"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-3284","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Pich\u00f3n Sangrante, Cebollitas Francesa Glaseadas y Ar\u00e1ndanos ","url":"https:\/\/vimeo.com\/746169201","descripcion":"","preparacion":"Sacamos las pechugas de los pichones y reservamos. Limpiamos los muslos y los deshuesamos para hacer un jamoncito (los sujetaremos con ayuda de una brocheta). Con el resto haremos un jugo de pich\u00f3n tost\u00e1ndolos en un saut\u00e9 a fuego vivo, rehogando las verduras y la pimienta en grano y flambeando con el vino. Cuando haya reducido la mitad de su volumen, a\u00f1adimos dos vasos de agua y dejamos cocinar a fuego lento junto con el bouquet Garni. Con este jugo guisaremos los muslos del pich\u00f3n hasta que est\u00e9n tiernos (los salpimentamos y los pasamos por harina para fre\u00edrlos previamente). Fundimos la mantequilla en una sart\u00e9n y salteamos las cebollitas francesas, a\u00f1adimos el az\u00facar y dejamos caramelizar. Incorporamos un vaso de vino tinto y otro de agua. Dejamos cocinar a fuego lento hasta que las cebollitas est\u00e9n tiernas.\r\nPresentaci\u00f3n:\r\nMarcamos las pechugas del pich\u00f3n en una sart\u00e9n y las abrimos por la mitad. Es importante dejarlas crudas (pero calientes), podemos utilizar el termostato Roner para esta elaboraci\u00f3n. Colocamos los muslos guisados y las cebollitas. Finalizamos con los ar\u00e1ndanos cortados en cuartos y el jugo.\r\n","ingredientes":"Para el Pich\u00f3n:\r\n2 Pichones de Bresse enteros\r\nPara el Jugo:\r\n2 Ajos\r\n1 Puerro\r\n1 Cebolleta\r\n1 Zanahoria\r\nVino Tinto (Cabernet Sauvignon)\r\nPimienta Negra\r\nPara el Bouquet Garni:\r\nLaurel\r\nTomillo\r\nRomero\r\nLavanda\r\nPara las Cebollitas:\r\n10 Cebollitas Francesas peque\u00f1as\r\nMantequilla\r\nAz\u00facar\r\nResto de Ingredientes:\r\nAr\u00e1ndanos Azules\r\n","utensilios":"Cuchillo cebollero\r\nCuchillo puntilla\r\nCacerola\r\nCazo\r\nBowl\r\nCuchara\r\nSart\u00e9n","nombre_del_instructor":"Miguel De La Fuente","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/07\/471d2a39-26.jpg","producto":{"ID":2213,"post_author":"3","post_date":"2022-09-14 03:13:04","post_date_gmt":"2022-09-14 03:13:04","post_content":"contenido","post_title":"COCINA MEDITERRANEA","post_excerpt":"En este curso conoceremos un poco m\u00e1s la cocina griega, marroqu\u00ed y francesa para que puedas sorprender a tu familia con elaboraciones t\u00edpicas del mediterr\u00e1neo.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"cocina-mediterranea","to_ping":"","pinged":"","post_modified":"2022-09-20 19:43:13","post_modified_gmt":"2022-09-20 19:43:13","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2213","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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