Almejas de carril con calabaza y azafrán en texturas

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Almejas de carril con calabaza y azafrán en texturas. One of my favorites. For mine, I will 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 well liked of current trending meals on earth. It's appreciated by millions every day. It's easy, it is fast, it tastes yummy. They're fine and they look fantastic. Almejas de carril con calabaza y azafrán en texturas is something that I've loved my entire life.

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 recipe, we must first 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 Take 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's going to wrap this up for this special food Step-by-Step Guide to Prepare Award-winning Almejas de carril con calabaza y azafrán en texturas. Thank you very much for your time. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!