{"id":1319,"date":"2017-04-25T10:42:27","date_gmt":"2017-04-25T10:42:27","guid":{"rendered":"http:\/\/blog.olivaoliva.com\/?p=1319"},"modified":"2021-12-30T12:12:21","modified_gmt":"2021-12-30T12:12:21","slug":"carpaccio-de-solomillo-de-ternera-y-foie","status":"publish","type":"post","link":"https:\/\/olivaoliva.com\/blog\/carpaccio-de-solomillo-de-ternera-y-foie\/","title":{"rendered":"CARPACCIO DE SOLOMILLO DE TERNERA Y FOIE"},"content":{"rendered":"

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CARPACCIO DE SOLOMILLO DE TERNERA Y FOIE<\/span><\/h1>\n

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El carpaccio de ternera es un entrante de origen italiano que se sirve fr\u00edo. Hay distintas maneras de prepararlo, una de ellas es el carpaccio de ternera y foie, un plato delicioso y f\u00e1cil de preparar<\/span><\/h2>\n

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Carpaccio de solomillo de ternera y foie<\/h2>\n

Rica receta de un Carpaccio Gourmet.<\/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#cc5553″ padding_top=\u00bb50″ padding_bottom=\u00bb50″ css=\u00bb.vc_custom_1640168636533{padding-top: 30px !important;padding-bottom: 30px !important;}\u00bb][vc_column_inner][vc_column_text css=\u00bb.vc_custom_1636655484737{padding-top: 30px !important;padding-right: 30px !important;padding-left: 30px !important;}\u00bb]<\/p>\n

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

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Para el carpaccio:<\/em><\/strong><\/span><\/p>\n

160 g de cabeza de solomillo limpio<\/span>
\n60 g de foie<\/em>\u00a0limpio y desvenado<\/span><\/p>\n

Para la vinagreta:<\/em><\/strong><\/span><\/p>\n

1 parte de vinagre de M\u00f3dena (original)<\/span>
\n3 partes de aceite de oliva virgen extra Dauro<\/strong><\/span><\/p>\n

Para sazonar el plato:<\/em><\/strong><\/span><\/p>\n

1 parte de vinagre de M\u00f3dena (original)<\/span>
\n3 partes de aceite de oliva virgen extra Dauro<\/strong><\/span><\/p>\n

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Modo de preparaci\u00f3n<\/h3>\n

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Elaboraci\u00f3n<\/h4>\n
    \n
  1. \n
      \n
    1. Abrir la pieza de solomillo en cuatro.<\/li>\n
    2. Hacer una pasta con el\u00a0foie<\/em>\u00a0a temperatura ambiente, amas\u00e1ndolo en un bol de cristal, a\u00f1adi\u00e9ndole sal fina y un poco de vino dulce.<\/li>\n
    3. Extender la pasta sobre el solomillo, enrollarlo, envolverlo en\u00a0film<\/em>\u00a0y congelarlo.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

      Presentaci\u00f3n<\/h4>\n
        \n
      1. \n
          \n
        1. Cortar la pieza congelada en l\u00e1minas de 1 mm, extendi\u00e9ndolas en un plato plano.<\/li>\n
        2. Mezclar con una cuchara el aceite y el vinagre.<\/li>\n
        3. Rociar y empapar bien la carne cruda.<\/li>\n
        4. Dejar reposar 5 min, espolvorear el cebollino y la sal en escamas y servir.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

          Autor:\u00a0Alfonso Botas
          \n<\/strong>Restaurante:\u00a0San Rom\u00e1n de Escalante (Cantabria)<\/strong>
          \nFUENTE:\u00a0Los aceites de oliva en la gastronom\u00eda del S.XXI. Editorial Everest, Le\u00f3n (www.everest.es)<\/a><\/strong><\/em><\/p>\n

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

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