Alta cocina para hacer en casa

 

Crema de erizos con alcachofas, tuétano y matices amargos

         Alta cocina para hacer en casa

INGREDIENTES Y ELABORACIÓN

 

Para la crema: 50 g de cebolla tierna, 30 g de zanahorias, 8 g de ajo, 80 g de tomate, 1 rama de perejil, piel de naranja, 25 g de puerro (solo la parte blanca), 800 g de cabracho, 2 nécoras (300 g), 2,5 l de agua, 100 ml de jerez seco, 50 ml de oloroso seco, 100 g de huevas de erizo y 400 ml de aceite de oliva.

Para ver como se hace esta receta y leer el articulo de Nacho Manzano, seguir enlace.  http://www.finanzas.com/xl-semanal/ella-el/20160626/alta-cocina-para-hacer-9915.html

 

 

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