{"id":7577,"date":"2022-04-18T16:21:33","date_gmt":"2022-04-18T14:21:33","guid":{"rendered":"https:\/\/mieldelatorre.com\/?p=7577"},"modified":"2023-02-22T10:31:43","modified_gmt":"2023-02-22T09:31:43","slug":"ensalada-de-verduras-asadas-sobre-cremoso-de-queso-rondeno-y-mieldecana-de-frigiliana","status":"publish","type":"post","link":"https:\/\/mieldelatorre.com\/en\/ensalada-de-verduras-asadas-sobre-cremoso-de-queso-rondeno-y-mieldecana-de-frigiliana\/","title":{"rendered":"Ensalada de verduras asadas sobre cremoso de queso ronde\u00f1o y \u00abmieldeca\u00f1a\u00bb de Frigiliana"},"content":{"rendered":"
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Ingredients (for 4 people)<\/span><\/h3>

For the vegetables:<\/span> 200 g of courgette; 200 g of green pepper; 200 g of red pepper; 200 g of carrot; 200 g of mushrooms; 200 g of spring onion.<\/p>

Para el cremoso de \u00abmieldeca\u00f1a\u00bb:<\/span> 400 g de crema de queso de cabra Rey Cabra de Ronda, 250 g de \u00abmieldeca\u00f1a\u00bb, 50 ml de nata l\u00edquida.<\/p>

For decoration:<\/span> 50 g de almendra tostada triturada, 200 g de \u00abmieldeca\u00f1a\u00bb, 10 g de flor de sal de San Fernando, 100 g de AOVE, c\/s de sal y pimienta, c\/s de flor de ajo y haba y hojas de haba.<\/p>

Method<\/span><\/h3>

Vegetable:<\/span> cut into medium pieces. Grill until crispy in the centre without overcooking. Let cool and cut into small pieces. Reserve cold.<\/p>

Cremoso de \u00abmieldeca\u00f1a\u00bb:<\/span> mezclar el queso con la \u00abmieldeca\u00f1a\u00bb y la nata, mover hasta que quede homog\u00e9neo y reservar.<\/p>

Plating:<\/span> en una pizarra rectangular, ponemos un poco del cremoso, encima colocamos las verduras, espolvoreamos almendra, la sal y terminamos decorando con germinados y regando con la \u00abmieldeca\u00f1a\u00bb.<\/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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Diego Gallegos<\/a><\/h3>

Known as \"the caviar chef\". Brazilian by birth and Malaga by adoption, he employs innovative processes and always uses top quality raw materials for his gastronomic creations.\n<\/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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SOLLO RESTAURANT, FUENGIROLA<\/a><\/h3>

1 Green Star, 1 Michelin Star and 2 Repsol Suns. Sustainable gastronomic proposal based on river fish and home-grown, home-produced vegetables.<\/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":"

Cortar las costillas en raciones de unos 75 gr cada una y meterlas en bolsas al vac\u00edo junto con un diente de ajo, tomillo, salsa teriyaki y miel de ca\u00f1a y cocinar en un roner a 65\u00ba C durante 12 horas; sacar y reservar.<\/p>","protected":false},"author":6,"featured_media":7593,"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-7577","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta-gastroarte","tag-recetario-gastroarte"],"yoast_head":"\nEnsalada de verduras asadas sobre cremoso de queso ronde\u00f1o y "mieldeca\u00f1a" de Frigiliana - 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\/ensalada-de-verduras-asadas-sobre-cremoso-de-queso-rondeno-y-mieldecana-de-frigiliana\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ensalada de verduras asadas sobre cremoso de queso ronde\u00f1o y "mieldeca\u00f1a" de Frigiliana - 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