{"id":6220,"date":"2024-06-08T13:12:06","date_gmt":"2024-06-08T11:12:06","guid":{"rendered":"https:\/\/visitleioa.eus\/eu\/?p=6220"},"modified":"2024-06-08T13:12:06","modified_gmt":"2024-06-08T11:12:06","slug":"txerri-azpizuna-plantxan-patata-purearekin-eta-aza-salteatuarekin","status":"publish","type":"post","link":"https:\/\/visitleioa.eus\/eu\/txerri-azpizuna-plantxan-patata-purearekin-eta-aza-salteatuarekin\/","title":{"rendered":"4. Txerri-azpizuna plantxan, patata-purearekin eta aza salteatuarekin"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Tiempo de elaboraci\u00f3n: 150 min<\/h2>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/visitleioa.eus\/wp-content\/uploads\/2024\/06\/gastro-leioa-Solomillo-d-1200-1024x585.png\" alt=\"\" class=\"wp-image-6632\"\/><\/figure>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredientes para 5 raciones \/ unidades<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Solomillo de cerdo 0.8 kg<\/li>\n\n\n\n<li>Berza 0.05 kg<\/li>\n\n\n\n<li>Ajo 2.0 ud<\/li>\n\n\n\n<li>Sal fina 3.0 g<\/li>\n\n\n\n<li>Aceite de oliva intenso 0.1 l<\/li>\n\n\n\n<li>Pur\u00e9 de patata 3.0 ud<\/li>\n\n\n\n<li>Fondo oscuro 0.15 l<\/li>\n\n\n\n<li>Mantequilla 0.01 kg<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Elaboraci\u00f3n<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Para esta receta, son necesarias las siguientes elaboraciones:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Fondo oscuro<\/li>\n\n\n\n<li>Pur\u00e9 de patata<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Para el solomillo de cerdo<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Retirar la grasa y pieles a los solomillos y trocear en medallones.<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Para las guarniciones<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Picar la berza en juliana y escaldar.<\/li>\n\n\n\n<li>Picar ajo en brunoise.<\/li>\n\n\n\n<li>Saltear la berza con el ajo y antes de finalizar, a\u00f1adir la salsa de soja.<\/li>\n\n\n\n<li>Elaborar el pur\u00e9 de patata.<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Para la salsa<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Reducir el fondo oscuro y a\u00f1adir la mantequilla.<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Montaje y servicio<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Asar los medallones de solomillo a la plancha.<\/li>\n\n\n\n<li>Saltear la berza con el ajo y antes de finalizar, a\u00f1adir la salsa de soja.<\/li>\n\n\n\n<li>Emplatar disponiendo los medallones de solomillo en el centro del plato, colocar a su lado el pur\u00e9 de patata y la berza salteada.<\/li>\n\n\n\n<li>Salsear con la reducci\u00f3n de fondo.<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/visitleioa.eus\/wp-content\/uploads\/2024\/06\/gastro-leioa-Firefly-Un-primer-plano-de-un-utesilio-de-madera-removiendo-un-pure-de-patatas-junto-con-estos-ingr-1200-1024x585.png\" alt=\"Visit Leioa, Bizkaia, Pa\u00eds Vasco\" class=\"wp-image-6618\"\/><\/figure>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredientes para pur\u00e9 de patata (3.0 UD)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Patata 0.343 kg <\/li>\n\n\n\n<li>Margarina 0.011 kg<\/li>\n\n\n\n<li>Leche entera esterilizada 0.086 l<\/li>\n\n\n\n<li>Sal fina 1.071 g<\/li>\n\n\n\n<li>Pimienta blanca molida 1.714 g<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Preparaci\u00f3n del pur\u00e9<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cocer las patatas desde agua hirviendo.<\/li>\n\n\n\n<li>Calentar la leche con la mantequilla.<\/li>\n\n\n\n<li>Pasar las patatas por pasapur\u00e9 e ir a\u00f1adiendo la leche con la mantequilla.<\/li>\n\n\n\n<li>Poner a punto de sal y pimienta blanca.<\/li>\n\n\n\n<li>Cubrir con papel film totalmente pegado a la superficie.<\/li>\n\n\n\n<li>Mantener caliente.<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredientes para fondo oscuro (0.15 L)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cebolla 0.015 kg <\/li>\n\n\n\n<li>Zanahoria 0.008 kg <\/li>\n\n\n\n<li>Verde de puerro 0.09 ud <\/li>\n\n\n\n<li>Huesos 0.045 kg<\/li>\n\n\n\n<li>Vino tinto 0.008 l<\/li>\n\n\n\n<li>Agua 0.15 l<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Preelaboraciones<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Trocear los huesos.<\/li>\n\n\n\n<li>Lavar el verde del puerro y trocear grande.<\/li>\n\n\n\n<li>Pelar y cortar en mitades o cuartos las cebollas.<\/li>\n\n\n\n<li>Lavar y pelar las zanahorias, trocear bastante grande.<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Elaboraci\u00f3n<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Poner en una placa al horno (o en una sart\u00e9n al fuego) los huesos troceados y dejar dorar unos 15<br>minutos. Pasado este tiempo a\u00f1adir las verduras limpias y troceadas y dejar en el horno otros 15 minutos m\u00e1s.<\/li>\n\n\n\n<li>Poner los huesos y la verdura en un recipiente con agua fr\u00eda.<br>Poner la placa en el fuego, quitar la grasa, a\u00f1adir vino tinto y rascar con una varilla para despegar los jugos de la placa. A\u00f1adir el resultante al recipiente anterior.<\/li>\n\n\n\n<li>Poner a fuego fuerte hasta que hierva y mantener a fuego bajo desespumando de vez en cuando un<br>m\u00ednimo de 3 horas (si es posible bastante mas).<\/li>\n\n\n\n<li>Colar, desengrasar y utilizar el l\u00edquido resultante<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/visitleioa.eus\/wp-content\/uploads\/2024\/06\/gastro-leioa-solomillo-de-cerdo-1200-1024x576.png\" alt=\"Visit Leioa, Bizkaia, Pa\u00eds Vasco\" class=\"wp-image-6580\"\/><\/figure>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Informaci\u00f3n nutricional<\/h2>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#edeff0\">\n<ul class=\"wp-block-list\">\n<li>Energ\u00eda 508.32 kcal <\/li>\n\n\n\n<li>Carbohidratos 15.58 g<\/li>\n\n\n\n<li>Prote\u00ednas 36.85 g<\/li>\n\n\n\n<li>Grasas 32.46 g<\/li>\n\n\n\n<li>Fibra 2.72 g <\/li>\n\n\n\n<li>\u00c1cidos grasos saturados 8.35 g<\/li>\n\n\n\n<li>\u00c1cidos grasos monoinsaturados 19.05 g<\/li>\n\n\n\n<li>\u00c1cidos grasos polinsaturados 3.82 g<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#e4ecf4\">\n<ul class=\"wp-block-list\">\n<li>Colesterol 124.76 mg <\/li>\n\n\n\n<li>Calcio 69.18 mg<\/li>\n\n\n\n<li>Hierro 2.94 mg Zinc 2.94 mg<\/li>\n\n\n\n<li>Vitamina A 123.75 ug <\/li>\n\n\n\n<li>Vitamina C 27.91 g<\/li>\n\n\n\n<li>\u00c1cido f\u00f3lico 49.77 ug <\/li>\n\n\n\n<li>Sal (Sodio) 450.19 mg<\/li>\n\n\n\n<li>Az\u00facares 4.43 g<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<p class=\"has-small-font-size wp-block-paragraph\">ATENCI\u00d3N: Valores calculados teniendo en cuenta el porcentaje de porci\u00f3n comestible<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Al\u00e9rgenos<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Leche<\/li>\n\n\n\n<li>Sulfitos<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Menu nutritiboa, zaporetsua eta erakargarria ikuspegi organoleptikotik, baina baita bisualetik ere<\/p>\n","protected":false},"author":5,"featured_media":6221,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[49],"tags":[],"class_list":["post-6220","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-leioa-gastro"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>4. 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