{"id":7760,"date":"2022-04-25T11:52:00","date_gmt":"2022-04-25T09:52:00","guid":{"rendered":"https:\/\/mieldelatorre.com\/?p=7760"},"modified":"2023-02-23T09:46:35","modified_gmt":"2023-02-23T08:46:35","slug":"palodu-de-mieldecana-y-gachas-granainas","status":"publish","type":"post","link":"https:\/\/mieldelatorre.com\/en\/palodu-de-mieldecana-y-gachas-granainas\/","title":{"rendered":"Palod\u00fa de \u00abmieldeca\u00f1a\u00bb y gachas grana\u00ednas"},"content":{"rendered":"
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Ingredients & <\/span>Method<\/span><\/h3>

Nougat de \u00abmieldeca\u00f1a\u00bb:<\/span> 200 g de \u00abmieldeca\u00f1a\u00bb; 490 g de az\u00facar; 120 g de glucosa en polvo; 150 g de az\u00facar moreno; 150 g de az\u00facar moscobado; 500 g de almendra crocante; 4 planchas de obulato.<\/p>

En un cazo llevar la \u00abmieldeca\u00f1a\u00bb, los az\u00facares y la glucosa a 170 \u00baC y agregar la almendra. Estirar en sil-pat hasta que enfr\u00ede.\u00a0<\/span><\/p>

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Once hard, make a very fine powder in the Thermomix (mixer\/blender) and sprinkle it on the obulato, cut to the desired diameter. Heat in the oven at 180 \u00baC for 3 minutes and roll up to simulate a cane\/tube.<\/span><\/p>

Porridge from Granada:<\/span> 1 l of milk; 45 g of wheat flour; 45 g of corn starch; 100 g of sugar; 15 g of Extra Virgin olive oil; 20 g of matalahuva ( a form of anise); 1 cinnamon stick; 1 tbsp of zest of a lemon; 3 g of xanthan gum.<\/p>

Infuse the milk with the matalah\u00fava, cinnamon and lemon zest. Strain and reserve. Brown the flour and corn starch in the Extra Virgin olive oil and add the infused milk and cook for 4 minutes without stopping stirring. Blend in the Thermomix and add xanthan. Let cool and pass through Thermomix again and fine chinois once it is cold.<\/p>

Hazelnut sable:<\/span> 625 g of icing sugar; 40 g of egg; 125 g of wheat flour; 1 g of salt; 95 g of butter; 30 g of roasted hazelnut powder.
Beat the butter, sugar and salt. Add the hazelnut, the flour and continue beating. When the dough is gritty, add the egg. Roll out on an oven tray and cook for 15 minutes at 180 \u00baC.<\/p>

Sponge cake covers\/plugs:<\/span> 4 huevos; 130 g de az\u00facar; 170 g de harina de trigo; 2 g de impulsor; 10 g de \u00abmieldeca\u00f1a\u00bb.
Blanquear los huevos y el az\u00facar hasta doblar su tama\u00f1o, a\u00f1adir la \u00abmieldeca\u00f1a\u00bb poco a poco. Agregar la harina y el impulsor con un tamiz. Cocer en el horno a 180 \u00baC durante 12 minutos. Dejar enfriar y cortar unos discos con el cortapastas del tama\u00f1o de los rulos de \u00abmieldeca\u00f1a\u00bb.<\/p>

Plating:<\/span> simular una ca\u00f1a de az\u00facar cortada, colocando en el plato el sabl\u00e9 de avellana, encima los crujientes, previo relleno con las gachas, y tapar con un disco de bizcocho. Alinear 4 o 5 y rallar un poco de lima y unos puntos de \u00abmieldeca\u00f1a\u00bb por el plato<\/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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Juan Andr\u00e9s Morilla<\/a><\/h3>

Chef from Seville by birth, Granada by adoption, with a long career in prestigious restaurants. He represented Spain in the final of the Bocuse d'Or 2011. He developed haute cuisine in Granada and now returns to his hometown.\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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MANZIL RESTAURANT, SEVILLE<\/a><\/h3>

A very elaborate cuisine, with long backgrounds and times, with constant nods to local products that are versioned in different ways. Simple nomenclature without being baroque.<\/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":7767,"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-7760","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta-gastroarte","tag-recetario-gastroarte"],"yoast_head":"\nPalod\u00fa de "mieldeca\u00f1a" y gachas grana\u00ednas - 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\/palodu-de-mieldecana-y-gachas-granainas\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Palod\u00fa de "mieldeca\u00f1a" y gachas grana\u00ednas - 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