{"id":7417,"date":"2022-04-18T12:50:52","date_gmt":"2022-04-18T10:50:52","guid":{"rendered":"https:\/\/mieldelatorre.com\/?p=7417"},"modified":"2023-01-30T16:16:25","modified_gmt":"2023-01-30T15:16:25","slug":"gyoza-de-caracoles-picantes-con-caldo-ahumado-a-la-mieldecana","status":"publish","type":"post","link":"https:\/\/mieldelatorre.com\/en\/gyoza-de-caracoles-picantes-con-caldo-ahumado-a-la-mieldecana\/","title":{"rendered":"Gyoza de caracoles picantes con caldo ahumado a la \u00abmieldeca\u00f1a\u00bb"},"content":{"rendered":"
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Ingredients (serves 4)<\/span><\/h3>\n

For the snail gyoza<\/span>: 6 sheets of gyoza pasta; 250 g of snail meat; 1 clove of garlic; 1 carrot; 1 fresh spring onion; 150 g of grated tomato; Montilla fine wine, extra virgin olive oil Cordoliva, salt and ground chilli to suit your taste.<\/p>\n

For the smoked broth<\/span>: 1\/5 l de agua mineral; 1 trozo de alga kombu; 20 g de katsuobushi (*); 1 hueso de jam\u00f3n ib\u00e9rico; 2 zanahorias; 1 puerro; c\/s de \u00abmieldeca\u00f1a\u00bb; c\/s de salsa de soja ahumada; c\/s de hierbabuena fresca.
Other:<\/span> mojama (salt cured tuna) and mint flowers to suit your taste (*) Katsuobushi to suit your taste or shavings made with dried, fermented and smoked tuna that change their name depending on their thickness.<\/p>\n

Method<\/span><\/h3>\n

The snail gyoza:<\/span> finely chop the garlic, onion and carrot into a brunoise. Put oil in a container and fry all the vegetables until they are well poached. Add the snail meat and continue frying, add the wine, the grated tomato and the herbs and spices. Cook until the liquids have evaporated. Fill the gyoza dough and reserve cold.
The smoked broth:<\/span> put the cold water together with the kombu seaweed on the fire, add the ham bone and the uncut vegetables. When it starts to boil, add the katsoubushi and remove the seaweed, cook over low heat for 10 minutes, remove from the heat and cool, strain and reserve.
Plating:<\/span> al pase, cocer las gyozas al vapor. Calentar el caldo y aromatizar con \u00abmieldeca\u00f1a\u00bb, salsa de soja y hierbabuena infusionada, colar para servir. Picar la mojama en daditos y colocar en un cuenco, servir en cada uno una gyoza, caldo ahumado y decorar con flor de menta.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Celia Jim\u00e9nez<\/a><\/h3>

Cook from Cordoba. She studied at La C\u00f3nsula. First Andalusian woman to obtain a Michelin star, thanks to her work as head chef at the Restaurant \"El Lago\" (Marbella) in 2005.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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CELIA JIM\u00c9NEZ RESTAURANT, CORDOBA<\/a><\/h3>

1 Repsol Sun. Innovative cuisine with a strong Andalusian accent. Dishes with a contemporary feel but rooted in traditional Andalusian recipes and the Andalusian pantry.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Ingredientes (para 4 tapas) Para la gyoza de caracoles: 6 l\u00e1minas de pasta gyoza; 250 g de carne de caracoles; 1 diente de ajo; 1 zanahoria; 1 cebolleta fresca; 150 g de tomate rallado; c\/s de vino fino de Montilla; c\/s de aceite de olive…<\/p>","protected":false},"author":6,"featured_media":7488,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[74],"tags":[79],"class_list":["post-7417","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta-gastroarte","tag-recetario-gastroarte"],"yoast_head":"\nGyoza de caracoles picantes con caldo ahumado a la "mieldeca\u00f1a" - MIEL DE CA\u00d1A DE FRIGILIANA PRODUCTO NATURAL<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mieldelatorre.com\/en\/gyoza-de-caracoles-picantes-con-caldo-ahumado-a-la-mieldecana\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gyoza de caracoles picantes con caldo ahumado a la "mieldeca\u00f1a" - 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