{"id":7636,"date":"2022-04-18T17:55:37","date_gmt":"2022-04-18T15:55:37","guid":{"rendered":"https:\/\/mieldelatorre.com\/?p=7636"},"modified":"2023-01-30T15:43:38","modified_gmt":"2023-01-30T14:43:38","slug":"torre-de-carrillada-iberica-confitada-a-la-mieldecana-y-huerta","status":"publish","type":"post","link":"https:\/\/mieldelatorre.com\/en\/torre-de-carrillada-iberica-confitada-a-la-mieldecana-y-huerta\/","title":{"rendered":"Torre de carrillada ib\u00e9rica confitada a la \u00abmieldeca\u00f1a\u00bb y huerta"},"content":{"rendered":"
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Ingredients<\/span><\/h3>\n

500 g de carrillada de cerdo ib\u00e9rico; 40 cl de \u00abmieldeca\u00f1a\u00bb; 4 patatas medianas; 2 zanahorias; 1 calabac\u00edn; 1 cebolla; 1 hoja de laurel; 3 dientes de ajo; 8 esp\u00e1rragos; c\/s de AOVE; 1\/2 l de vino blanco; 1\/2 l de caldo blanco; c\/s de comino, sal y pimienta., 100 g de AOVE, c\/s de sal y pimienta, c\/s de flor de ajo y haba y hojas de haba.<\/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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Method<\/span><\/h3>

It begins with the vegetables because with their remains the base is made. Peel the carrot, cut into 3 cm pieces and proceed to shape it into a cone and save the rest. Cut the courgette in half lengthwise, remove the centre with the help of a spoon, cut it like a fan and reserve. Peel the potato, rounding it. Give it a cut at one end to serve as a base and hollow it out, giving it the shape of a box with the help of a spoon, and then cook it in olive oil at 90\u00ba, since it is intended to poach, not to take on colour.
Reserve on blotting paper. Clean the cheeks and season with salt and pepper. Briefly sear in the frying pan to seal them in the same oil as the potatoes.<\/p>

Para el fondo, rehogar el ajo picado en una olla con aceite y, cuando est\u00e9 tomando color, a\u00f1adir la cebolla picada y en el mismo orden ir agregando los restos guardados de zanahoria, calabac\u00edn y patata; sin olvidar el laurel y una cucharadita de granos de comino. Una vez pochado, agregar \u00abmieldeca\u00f1a\u00bb y vino blanco, que hierva tres minutos e introducir las carrilladas. Cubrir de caldo con una pizca de sal y pimienta y cocer dos horas a fuego lento. Pinchar para ver si est\u00e1n tiernas, retirar las carrilladas y pasar la salsa por la Thermomix. Si ha quedado muy liviana, reducir a fuego medio durante 10 a 15 minutos. Cocer un minuto los conos de zanahoria, los abanicos de calabac\u00edn y los esp\u00e1rragos, enfriar y reservar. Introducir las carrilladas y los esp\u00e1rragos en la patata, buscando altura para el plato. Hornear 3 minutos a 180\u00ba y, mientras saltear las zanahorias y el calabac\u00edn en un poquito de AOVE y sal.
Plating:<\/span>\u00a0colocar en el centro de un plato el cono, colocando alrededor las verduritas. Napar con la salsa de \u00abmieldeca\u00f1a\u00bb al comino y decorar con una ramita de romero fresco y unas gotas de un aceite infusionado en remolacha.<\/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\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Iv\u00e1n Bravo <\/a><\/h3>

A chef from Malaga, an outstanding student of La C\u00f3nsula, he completed his training at Restaurante Mart\u00edn Berasategui (3 Michelin Stars) and Restaurante Las Rejas (1 Michelin Star). He has made his mark in prestigious restaurants.\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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RINC\u00d3N K'NAYA RESTAURANT, RINC\u00d3N DE LA VICTORIA<\/a><\/h3>

Peculiar corner where the unashamed passion for cooking becomes dishes without shame to share and stop time, making the small pleasures become big moments.<\/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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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":7643,"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-7636","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta-gastroarte","tag-recetario-gastroarte"],"yoast_head":"\nTorre de carrillada ib\u00e9rica confitada a la "mieldeca\u00f1a" y huerta - 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\/torre-de-carrillada-iberica-confitada-a-la-mieldecana-y-huerta\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Torre de carrillada ib\u00e9rica confitada a la "mieldeca\u00f1a" y huerta - 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