{"id":1491,"date":"2021-06-14T10:39:45","date_gmt":"2021-06-14T08:39:45","guid":{"rendered":"https:\/\/www.frigicoll.es\/blog\/?p=1491"},"modified":"2021-06-14T10:39:45","modified_gmt":"2021-06-14T08:39:45","slug":"esparragos-verdes-con-ventresca-de-atun-y-romesco","status":"publish","type":"post","link":"https:\/\/www.frigicoll.es\/blog\/esparragos-verdes-con-ventresca-de-atun-y-romesco\/","title":{"rendered":"Esp\u00e1rragos verdes con ventresca de at\u00fan y romesco"},"content":{"rendered":"

\"\"<\/p>\n

Ingredientes<\/span><\/b>\u00a0<\/span><\/p>\n

1\u00a0manojo\u00a0de\u00a0esp\u00e1rragos\u00a0verdes<\/span>\u00a0<\/span><\/p>\n

400 g de ventresca de at\u00fan en aceite<\/span>\u00a0<\/span><\/p>\n

250 g de romesco<\/span>\u00a0<\/span><\/p>\n

aceite\u00a0de\u202foliva\u202fvirgen<\/span>\u00a0<\/span><\/p>\n

sal<\/span>\u00a0<\/span><\/p>\n

pimienta\u00a0negra<\/span>\u00a0<\/span><\/p>\n

Para el\u00a0romesco:<\/span><\/b>\u00a0<\/span><\/p>\n

2\u202ftomates\u202fmaduros y\u00a0escalivados<\/span>\u00a0<\/span><\/p>\n

1\u00a0diente\u00a0de ajo\u00a0escalivado<\/span>\u00a0<\/span><\/p>\n

1\u00a0diente\u00a0de ajo\u00a0crudo<\/span>\u00a0<\/span><\/p>\n

la\u00a0pulpa\u00a0de un aj\u00ed<\/span>\u00a0<\/span><\/p>\n

4 galletas\u00a0mar\u00eda<\/span>\u00a0<\/span><\/p>\n

50 g de\u00a0avellanas\u00a0tostadas<\/span>\u00a0<\/span><\/p>\n

200 ml de aceite de\u202foliva\u202fvirgen<\/span>\u00a0<\/span><\/p>\n

50 ml de\u202fvinagre bals\u00e1mico<\/span>\u00a0<\/span><\/p>\n

sal<\/span>\u00a0<\/span><\/p>\n

pimienta\u00a0negra<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Preparaci\u00f3n<\/span><\/b>\u00a0<\/span><\/p>\n

    \n
  1. Para el romesco:\u202fescalivar los tomates y el ajo. Triturarlos con el t\u00farmix junto con el resto de los ingredientes hasta que quede todo muy ligado. Reservarlo.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n

    \u00a0<\/span><\/p>\n

      \n
    1. Cortar la parte inferior de los esp\u00e1rragos y pelar el tronco. Saltear los esp\u00e1rragos con un chorrito de aceite y salpimentarlos.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n

      \u00a0<\/span><\/p>\n

        \n
      1. Montaje:\u202fdisponer en el plato la ventresca de at\u00fan y los esp\u00e1rragos al gusto de cada cual\u202fy, finalmente, a\u00f1adir la salsa de romesco.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"Ingredientes\u00a0 1\u00a0manojo\u00a0de\u00a0esp\u00e1rragos\u00a0verdes\u00a0 400 g de ventresca de at\u00fan en aceite\u00a0 250 g de romesco\u00a0 aceite\u00a0de\u202foliva\u202fvirgen\u00a0 sal\u00a0 pimienta\u00a0negra\u00a0 Para el\u00a0romesco:\u00a0 2\u202ftomates\u202fmaduros y\u00a0escalivados\u00a0 1\u00a0diente\u00a0de ajo\u00a0escalivado\u00a0 1\u00a0diente\u00a0de ajo\u00a0crudo\u00a0 la\u00a0pulpa\u00a0de un aj\u00ed\u00a0 4 galletas\u00a0mar\u00eda\u00a0 50 g de\u00a0avellanas\u00a0tostadas\u00a0 200 ml de aceite de\u202foliva\u202fvirgen\u00a0 50 ml de\u202fvinagre bals\u00e1mico\u00a0 sal\u00a0 pimienta\u00a0negra\u00a0 \u00a0 Preparaci\u00f3n\u00a0 Para el romesco:\u202fescalivar los…\n","protected":false},"author":5,"featured_media":1492,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[],"yoast_head":"\nEsp\u00e1rragos verdes con ventresca de at\u00fan y romesco - 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