{"id":4534,"date":"2022-09-19T02:02:37","date_gmt":"2022-09-19T02:02:37","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=4534"},"modified":"2022-09-20T02:29:19","modified_gmt":"2022-09-20T02:29:19","slug":"pavo-relleno","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/pavo-relleno\/","title":{"rendered":"Pavo relleno"},"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-4534","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Pavo relleno","url":"https:\/\/vimeo.com\/750514455","descripcion":"El pavo es un ave tradicionalmente muy consumida en Navidad. La forma cl\u00e1sica de elaborarlo es entero y asado, pero admite otras muchas presentaciones.\r\nEn esta lecci\u00f3n hemos optado por ense\u00f1arte otra forma de cocinar el pavo: trufado y relleno. Con esta receta obtendr\u00e1s un plato ideal para presentar en la mesa navide\u00f1a o en la cena de Nochevieja para despedir el a\u00f1o.\r\n","preparacion":"En un bol preparamos la farsa, mezclando la carne picada del pavo con el lomo de cerdo, los huevos batidos, el Jerez y la miga de pan ba\u00f1ada en leche. Salpimentamos y trabajamos hasta que sea una masa homog\u00e9nea.\r\nExtendemos la piel del pavo y colocamos la farsa encima, agregamos la trufa rallada y alternamos los bastones de tocino y de jam\u00f3n serrano. Enrollamos la piel y cosemos dando forma de rulo. Reforzamos envolviendo este rulo con gasa de beb\u00e9 esterilizada, y dejamos reposar en refrigeraci\u00f3n 24 horas.\r\nEn una olla colocamos el pavo y cubrimos de agua, agregando los ingredientes del fondo de carne. Adem\u00e1s, a\u00f1adimos la piel de la trufa, y dejamos en cocci\u00f3n siguiendo la proporci\u00f3n de 45 minutos de cocci\u00f3n por cada kilogramo de carne. Volteamos la carne a mitad de cocci\u00f3n. \r\nUna vez hecha la carne, sacamos, y dejamos que se enfr\u00ede en nevera dentro de un recipiente con un peso que sirva de prensa.\r\nCuando est\u00e9 fr\u00edo, fileteamos y retiramos los hilos.\r\nEmplatamos al gusto. Con huevo hilado, por ejemplo y con naranja gelatinizada.\r\nPara hacer la gelatina de naranja:\r\nHidratamos las hojas de gelatina.\r\nPartimos las naranjas por la mitad  y sacamos la pulpa con saca bolas (o exprimimos), reservando las c\u00e1scaras.\r\nHervimos el zumo de naranja con la gelatina hasta que se deshaga y rellenamos las c\u00e1scaras con el zumo gelatinizado. Dejamos enfriar hasta que coja consistencia.\r\n","ingredientes":"Para 4 personas:\r\n1 kg de pechuga de pavo\r\n750gr de lomo de cerdo\r\n1 trufa negra\r\n2 huevos\r\n30 ml. de Jerez seco\r\n200 gr. de miga de pan\r\n\u00bd litro de leche\r\n100 gr. de jam\u00f3n serrano\r\n100 gr. de tocino\r\nPiel de pavo \r\n\r\nPara el fondo de carne:\r\nTrozo de tocino\r\nHuesos de ternera con tu\u00e9tano\r\nRestos del pavo\r\nZanahoria\r\nNabo\r\nCebolla\r\nPuerro\r\n\r\nPara la naranja gelatinizada:\r\n4 naranjas\r\n10  gr. de hojas de gelatina\r\n","utensilios":"Olla (con tapa)\r\nGasa de beb\u00e9 esterilizada\r\nTijeras\r\nHilo de bridar\r\nBoles\r\nEspumadera\r\nSaca bolas\r\n","nombre_del_instructor":"Maribel Gil","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/07\/ecf56d09-14.jpg","producto":{"ID":2207,"post_author":"3","post_date":"2022-09-14 01:26:52","post_date_gmt":"2022-09-14 01:26:52","post_content":"contenido","post_title":"NAVIDAD","post_excerpt":"\u00a1Qu\u00e9 mejor regalo que una serie de recetas propuestas por los integrantes de la primera edici\u00f3n de MasterChef!","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"navidad","to_ping":"","pinged":"","post_modified":"2024-12-05 13:08:52","post_modified_gmt":"2024-12-05 13:08:52","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2207","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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