{"id":86011,"date":"2024-01-04T13:53:10","date_gmt":"2024-01-04T12:53:10","guid":{"rendered":"https:\/\/www.ibericoscovap.com\/blog\/?p=86011"},"modified":"2024-01-04T14:00:51","modified_gmt":"2024-01-04T13:00:51","slug":"esparragos-blancos-a-la-parrilla-con-crema-de-queso-semicurado-covap-y-piel-de-citricos","status":"publish","type":"post","link":"https:\/\/www.ibericoscovap.com\/blog\/esparragos-blancos-a-la-parrilla-con-crema-de-queso-semicurado-covap-y-piel-de-citricos\/","title":{"rendered":"Esp\u00e1rragos blancos a la parrilla con crema de queso semicurado COVAP y piel de c\u00edtricos"},"content":{"rendered":"

[vc_row row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb2″ top_padding=\u00bb5″ bottom_padding=\u00bb5″ back_color=\u00bbcolor-wayh\u00bb overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″][vc_column column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb-3″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″][vc_row_inner limit_content=\u00bb\u00bb][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_custom_heading heading_semantic=\u00bbh3″ text_size=\u00bbh1″]<\/p>\n

Esp\u00e1rragos blancos a la parrilla con crema de queso semicurado COVAP y piel de
\nc\u00edtricos<\/h2>\n

[\/vc_custom_heading][\/vc_column_inner][\/vc_row_inner][vc_row_inner limit_content=\u00bb\u00bb][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb-1″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_column_text]\u00a1Bienvenidos a una experiencia culinaria que despertar\u00e1 todos sus sentidos! En esta exquisita receta, nos sumergiremos en el mundo de los sabores intensos y contrastes \u00fanicos al combinar la suavidad de los esp\u00e1rragos blancos a la parrilla con la rica crema de queso Semicurado COVAP. Pero eso no es todo, pues a\u00f1adiremos un toque fresco y c\u00edtrico con la piel de c\u00edtricos, elevando esta deliciosa preparaci\u00f3n a un nivel gastron\u00f3mico superior. Sigue los pasos detallados y descubre c\u00f3mo lograr una armon\u00eda perfecta en cada bocado. \u00a1Prep\u00e1rate para sorprender y deleitar a tu paladar con esta exquisita combinaci\u00f3n de sabores![\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb0″ bottom_padding=\u00bb0″ back_color=\u00bbcolor-wayh\u00bb overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb0″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″][vc_column column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb-3″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″ mobile_height=\u00bb340″][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb4″ shift_y=\u00bb0″ z_index=\u00bb0″][vc_column_inner width=\u00bb1\/1″][vc_single_image media=\u00bb86016″ media_width_percent=\u00bb100″][vc_column_text]<\/p>\n

Ingredientes para la crema de queso:<\/strong>
\n20 uds esp\u00e1rragos
\n30 g mantequilla
\n2 g sal
\n2 bolsas de vac\u00edo mediana<\/p>\n

[\/vc_column_text][vc_column_text]<\/p>\n

Ingredientes para la crema de queso:<\/strong>
\n200 ml de nata para cocinar
\n50 ml leche entera
\n120 g mantequilla
\n150 g queso semi curado COVAP
\n15 ml de Vinagre de M\u00f3dena
\n3 g sal<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column column_width_use_pixel=\u00bbyes\u00bb gutter_size=\u00bb3″ override_padding=\u00bbyes\u00bb column_padding=\u00bb5″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb-5″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″ column_width_pixel=\u00bb528″][vc_custom_heading heading_semantic=\u00bbh6″ text_size=\u00bbfontsize-160000″ text_transform=\u00bbuppercase\u00bb text_space=\u00bbfontspace-135905″ text_color=\u00bbcolor-xsdn\u00bb]Recetas[\/vc_custom_heading][vc_custom_heading heading_semantic=\u00bbh4″ text_size=\u00bbfontsize-337151″ separator=\u00bbyes\u00bb]<\/p>\n

Esp\u00e1rragos blancos a la parrilla con crema de queso semicurado COVAP y piel de
\nc\u00edtricos<\/h2>\n

[\/vc_custom_heading][vc_custom_heading heading_semantic=\u00bbh3″ subheading=\u00bb1. Pelar los esp\u00e1rragos e introducir en bolsa de vac\u00edo con la mantequilla, la sal y el az\u00facar.<\/p>\n

2. Cocinar en un horno a vapor, a 85 grados durante 25 minutos.<\/p>\n

3. Abatir temperatura y reservar.<\/p>\n

4. Terminar los esp\u00e1rragos en la parrilla durante 2 minutos para sellar y ahumar.<\/p>\n

5. En una Thermomix introducir todos lo ingredientes, poner a 70 grados durante 20 minutos a m\u00e1xima velocidad.<\/p>\n

6. Cuando termine el proceso colar por un chino fino y reservar.<\/p>\n

7. Servir a una temperatura entre 50 y 60 grados.\u00bb]<\/p>\n

Preparaci\u00f3n<\/h4>\n

[\/vc_custom_heading][vc_custom_heading subheading=\u00bb1. Disponer los esp\u00e1rragos en el plato.<\/p>\n

2. Por encima de los esp\u00e1rragos poner la salsa de queso.<\/p>\n

3. Poner en cada esp\u00e1rrago una lasca de queso<\/p>\n

4. Disponer en los esp\u00e1rragos las pieles de lima y lim\u00f3n cortadas previamente en una juliana fina.<\/p>\n

5. Terminar con unas gota de Aceite de olive virgen extra y sal en escamas.\u00bb]<\/p>\n

Acabo y presentaci\u00f3n<\/strong><\/h4>\n
<\/h5>\n

[\/vc_custom_heading][\/vc_column][\/vc_row][vc_row row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb2″ top_padding=\u00bb5″ bottom_padding=\u00bb5″ back_color=\u00bbcolor-wayh\u00bb overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″][vc_column column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb-3″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″][vc_row_inner][vc_column_inner width=\u00bb1\/1″][vc_column_text]\u00a1Ahora que has completado esta traves\u00eda culinaria llena de sabores, texturas y aromas, te invitamos a disfrutar de cada momento al saborear estos esp\u00e1rragos blancos a la parrilla con crema de queso semicurado COVAP y piel de c\u00edtricos.\u00a0Celebra el arte de la buena cocina y reg\u00e1late el placer de disfrutar cada instante. \u00a1Buen provecho![\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

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