{"id":4995,"date":"2023-03-13T17:19:16","date_gmt":"2023-03-13T17:19:16","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=4995"},"modified":"2023-03-13T17:19:17","modified_gmt":"2023-03-13T17:19:17","slug":"chipirones-rellenos-con-holandesa-de-tinta","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/chipirones-rellenos-con-holandesa-de-tinta\/","title":{"rendered":"Chipirones rellenos con holandesa de tinta"},"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-4995","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Chipirones rellenos con holandesa de tinta ","url":"https:\/\/vimeo.com\/742059176","descripcion":"","preparacion":"Para los chipirones: \r\n-Marcar la panceta con un poco de aceite suave para que suelte la grasa. Retirar del fuego \r\n- Pochar la chalota en la grasa de la panceta a brunoise. \r\n- Agregar armagnac y reducir a seco \r\n- Saltear los tent\u00e1culos y a\u00f1adir al fondo. Picar las manitas de cerdo \r\n- Rehogar todo bien a fuego lento y mojar con los jugos \r\n- Salpimentar el fondo y poner a punto de sal. \r\nPaso final: \r\nRellenar el chipir\u00f3n y cerrar con una pinza. \r\nCocinar 1 min en un caldo de ave o al vapor. Secar y reservar\r\n\r\nPara la holandesa de tinta de calamar:\r\n- En un bol met\u00e1lico con un cazo con agua caliente abajo, empezamos a emulsionar con una varilla las yemas y el vinagre \r\n- A\u00f1adimos en hilo la mantequilla clarificada \r\n- A\u00f1adir la tinta de calamar \r\n- Poner a punto de sal\r\n\r\nPara la bechamel:  \r\n- Calentar la mantequilla en un cazo \r\n- Incorporar la harina y cocinar sin tostar \r\n- Mezclar la leche caliente e ir haciendo una salsa homog\u00e9nea \r\n- Poner a punto de sal\r\n","ingredientes":"Ingredientes para 4 personas:\r\nChipirones: \r\n3 ud manitas de cerdo \r\n100 gr chalota \r\n80 gr panceta Ahumada \r\n80 gr jugo de oreja \r\n1 ud cayena picada \r\n100 gr jugo de pollo \r\nTent\u00e1culos de chipir\u00f3n \r\nC\/s Pimienta \r\n50 gr armagnac\r\nHolandesa de tinta de calamar: \r\n2 ud yema de huevo \r\n200 gr mantequilla clarificada \r\nc\/n tinta de calamar\r\n5 gr vinagre de manzana\r\nBechamel: \r\n80 gr Mantequilla \r\n30 gr harina floja \r\n130 de leche\r\nExtras:\r\nHojas de acelga\r\n","utensilios":"- Thermomix o similar \r\n- Varillas \r\n- Bol \r\n- Cazos \r\n- Lenguas \r\n- Vaporera o horno vapor","nombre_del_instructor":"Juanlu","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_prod\/wp-content\/uploads\/2023\/03\/4a7c4e73-juanlu.png","producto":{"ID":4744,"post_author":"3","post_date":"2022-11-09 19:20:01","post_date_gmt":"2022-11-09 19:20:01","post_content":"<p>contenido<\/p>\n\n<!-- wp:paragraph -->\n<p><\/p>\n<!-- \/wp:paragraph -->","post_title":"COCINA POR ESPA\u00d1A","post_excerpt":"Un viaje gastron\u00f3mico por las recetas tradicionales de cada rinc\u00f3n de Espa\u00f1a.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"cocina-por-espana","to_ping":"","pinged":"","post_modified":"2023-03-13 17:24:01","post_modified_gmt":"2023-03-13 17:24:01","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=4744","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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