{"id":1074,"date":"2017-08-17T15:48:09","date_gmt":"2017-08-17T15:48:09","guid":{"rendered":"http:\/\/blog.olivaoliva.com\/?p=1074"},"modified":"2021-12-30T12:12:19","modified_gmt":"2021-12-30T12:12:19","slug":"chuletas-de-cordero-al-ajo-cabanil","status":"publish","type":"post","link":"https:\/\/olivaoliva.com\/blog\/chuletas-de-cordero-al-ajo-cabanil\/","title":{"rendered":"CHULETAS DE CORDERO AL AJO CABA\u00d1IL"},"content":{"rendered":"

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CHULETAS DE CORDERO AL AJO CABA\u00d1IL<\/span><\/h1>\n

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Una buena receta murciana y un plato sencillo de preparar, muy sabroso y de gran valor nutritivo, rico en prote\u00ednas, grasas saturadas y minerales. Ideal para disfrutarlo en buena compa\u00f1\u00eda<\/span><\/h2>\n

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Chuletas de cordero al ajo caba\u00f1il<\/h2>\n

Esta receta es una buena manera de variar el men\u00fa. Se pueden servir con una guarnici\u00f3n de patatas panadera o a lo pobre, y regarlo con un buen vino tinto.<\/strong>[\/vc_column_text][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb row_negative_margin=\u00bbdisable_negative_margin\u00bb css_animation=\u00bb\u00bb background_color=\u00bb#aa5717″ padding_top=\u00bb50″ padding_bottom=\u00bb50″ css=\u00bb.vc_custom_1636735074820{padding-top: 30px !important;padding-bottom: 30px !important;}\u00bb][vc_column_inner][vc_column_text css=\u00bb.vc_custom_1638979690385{padding-top: 30px !important;padding-right: 30px !important;padding-bottom: 30px !important;padding-left: 30px !important;}\u00bb]<\/p>\n

Ingredientes<\/strong><\/span><\/h3>\n

1 Kg de chuletas de vareta y ri\u00f1onada de cordero<\/span>
\n1 Kg de patatas cortadas<\/span>
\n1 cabeza de ajo pelada y machacada<\/span>
\n50 cl de vinagre de vino blanco<\/span>
\n200 g de a<\/strong>ceite de oliva virgen extra\u00a0Oro del Desierto – Coupage<\/strong><\/a><\/span>
\n1\/4 de litro de agua<\/span>
\nMedia cucharadita de az\u00facar<\/span>
\nSal<\/span>
\nPimienta negra<\/span><\/p>\n

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\n
\n

Modo de preparaci\u00f3n<\/h3>\n
    \n
  1. \n
      \n
    1. Poner la mitad del aceite de oliva en una sart\u00e9n, cortar las patatas en peque\u00f1os cuadraditos (que servir\u00e1n de guarnici\u00f3n a la carne) y verterlas en la sart\u00e9n.<\/li>\n
    2. Verter el resto del aceite de oliva en otra sart\u00e9n. Cuando est\u00e9 muy caliente, echar las chuletas de cordero.<\/li>\n
    3. Machacar la cabeza de ajo en un mortero, a\u00f1adir vinagre y agua, mezcl\u00e1ndolo todo y poniendo la mitad en la sart\u00e9n donde se fr\u00eden las patatas y la otra mitad en la sart\u00e9n de las chuletas.<\/li>\n
    4. Repartir una pizca de az\u00facar (media cucharita de caf\u00e9) entre ambas sartenes.<\/li>\n
    5. Sazonar las chuletas y las patatas con sal y pimienta. Fre\u00edr todo a fuego lento durante diez minutos, moviendo las sartenes para que se mezclen bien.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n

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      \n
      \n

      Presentaci\u00f3n<\/h3>\n

      Las chuletas de cordero al ajo caba\u00f1il se sirven junto a las patatas al mont\u00f3n, en una misma fuente. Como suele ser habitual en los platos de carne, se acompa\u00f1an con vino tinto. Especialmente recomendados son los afamados caldos de la tierra, de cualquiera de las tres Denominaciones de Origen (Bullas, Jumilla o Yecla).<\/p>\n

      Tambi\u00e9n se acompa\u00f1a esta comida con pan, aceitunas partidas, pimientos verdes fritos o cornetas en vinagre.<\/p>\n<\/div>\n<\/div>\n

      \n

      <\/i><\/i>\u00a0\u00a1Buen provecho!<\/p>\n

      Sigue inform\u00e1ndote en\u00a0Oliva Oliva<\/a><\/p>\n<\/div>\n

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