{"id":7794,"date":"2022-04-25T12:34:22","date_gmt":"2022-04-25T10:34:22","guid":{"rendered":"https:\/\/mieldelatorre.com\/?p=7794"},"modified":"2023-02-23T09:48:15","modified_gmt":"2023-02-23T08:48:15","slug":"morcilla-a-la-mieldecana","status":"publish","type":"post","link":"https:\/\/mieldelatorre.com\/en\/morcilla-a-la-mieldecana\/","title":{"rendered":"Morcilla a la \u00abmieldeca\u00f1a\u00bb"},"content":{"rendered":"
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Ingredients<\/span><\/h3>

40 g of liver blood sausage
80 g of homemade onion blood sausage
As required of crepineta (Caul fat)
200 g of meat juice
80 g de \u00abmieldeca\u00f1a\u00bb
2 fried capers
2 sheets of oblulato (transparent edible paper)
As required of soluble coffee
Onion compote to suit your taste
<\/span><\/p>

Method<\/span><\/h3>

Cut a slice of liver blood sausage and put it as a base. Next, crumble the onion blood sausage and place a little on top of the previous one.
Envolver todo con crepineta, previamente mojada y marcarla en sart\u00e9n y glasearla con un jugo de carne, que se tendr\u00e1 reducido y al que se le agregan dos cucharadas de \u00abmieldeca\u00f1a\u00bb.
The coffee paper will be made by painting obulato with a brush dipped in coffee and sprinkling them with soluble coffee.<\/p>

Plating:<\/span> disponer la morcilla en un plato, glasearla con el jugo de de \u00abmieldeca\u00f1a\u00bb, y adornarla con un poco de compota de cebolla, unas alcaparras fritas y dos papeles de caf\u00e9.<\/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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Kisko Garc\u00eda <\/a><\/h3>

Cordovan chef. He studied at the Escuela de Hosteler\u00eda de C\u00f3rdoba and furthered his training at El Celler de Can Roca. One of the leading exponents of Andalusian haute cuisine who never ceases to imbue the age-old recipes of his homeland with imagination.<\/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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CHOCO RESTAURANT, CORDOBA <\/a><\/h3>

1 Michelin Star and 2 Repsol Suns. Andalusia is cooked in all senses. It traces a sensory journey through the south and carefully extracts the flavours of each region.<\/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":7797,"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-7794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta-gastroarte","tag-recetario-gastroarte"],"yoast_head":"\nMorcilla 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\/morcilla-a-la-mieldecana\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Morcilla a la "mieldeca\u00f1a" - 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