Almejas de carril con calabaza y azafrán en texturas

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, Almejas de carril con calabaza y azafrán en texturas. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Almejas de carril con calabaza y azafrán en texturas is one of the most popular of current trending meals in the world. It's simple, it's fast, it tastes yummy. It is enjoyed by millions daily. Almejas de carril con calabaza y azafrán en texturas is something which I have loved my whole life. They're fine and they look wonderful.

Many things affect the quality of taste from Almejas de carril con calabaza y azafrán en texturas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Almejas de carril con calabaza y azafrán en texturas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Almejas de carril con calabaza y azafrán en texturas is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Almejas de carril con calabaza y azafrán en texturas using 12 ingredients and 7 steps. Here is how you can achieve it.

Ingredients and spices that need to be Prepare to make Almejas de carril con calabaza y azafrán en texturas:

1. 4 Almejas de carril
2. 1/2 calabaza cacahuete
3. 1/2 l. caldo de pescado
4. 50 gr. mantequilla pomada
5. 5 gr. azafrán
6. 100 ml. aceite de oliva
7. Cáscaras de 10 cigalas
8. 2 zanahorias grandes
9. 4 tomates sin pelar (cortamos en macedonia)
10. 1 copa brandy
11. 1 l agua de Vichy o agua mineral con gas
12. sal

Steps to make to make Almejas de carril con calabaza y azafrán en texturas

1. EL CAPUCCINO DE AZAFRÁN: Se mezclan el caldo de pescado, la mantquilla y el azafrán, y se emulsionan con una batidora.
2. LA CALABAZA: Se asa la calabaza y se corta en lonchas finas con una máquina de cortar fiambres. A continuación se preparan los raviolis cortando las lonchas de calabaza en rectagulos regulares y montando en cada una de ellas el capuccino de azafrán con la ayuda de un biberon. Se reservan unas cuantas lonchas de calabaza asada para la presentación.
3. LA SOPA DE CRUSTÁCEOS: Se doran ligeramente las cáscaras de cigala en una sartñencon aceite bien caliente. Cuando estén listas se retiran y se aprovecha el aceite para dorar las zanahorias, cortadas en mirapoix (dados pequeños).
4. Tras ellas se agregan los tomates, cortados en macedonia y se deja rehogar el conjunto unos 5 minutos. Se añaden de nuevo las cáscaras y se flambea con el brandy. Cuando haya reducido, se vierte el Vichy y se deja cocer unos 10 minutos a fuego suave.
5. Se cuela el contenido de la sartén y se rectifica de sal por primera vez. A continuación se vuelve a calentar la sopa y con la ayuda de unas varillas, se emulsiona el coral de las cigalas (parte cremosa del tórax) en el jugo. Por segunda vez se cuela y rectifica de sal y se reserva.
6. LAS ALMEJAS: Se escaldan con una parte de la sopa de crustáceos para que adquieran temperatura sin llegar a cocinarse.
7. LA PRESENTACIÓN: Se dispone como base un ravioli de calabaza y capuccino de azafrán. Sobre esta base se coloca una quenelle de calabaza asada junto con la almeja en concha. Delante del comensal se vierte sobre todo ello la sopa de crustáceos.

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So that is going to wrap it up with this exceptional food Recipe of Perfect Almejas de carril con calabaza y azafrán en texturas. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!