{"id":18901,"date":"2017-04-12T00:00:00","date_gmt":"2017-04-11T22:00:00","guid":{"rendered":"http:\/\/www.sagardoarenlurraldea.eus\/blog\/eneko-atxaren-gatzatua-de-foie\/"},"modified":"2017-08-02T18:35:59","modified_gmt":"2017-08-02T16:35:59","slug":"eneko-atxaren-gatzatua-de-foie","status":"publish","type":"post","link":"https:\/\/sagardoarenlurraldea.eus\/eu\/blog\/eneko-atxaren-gatzatua-de-foie\/","title":{"rendered":"Eneko Atxaren \u201cGatzatua de foie\u201d"},"content":{"rendered":"

INGREDIENTES<\/strong>:
\n\u2022 Pasta wantoon 100 gr
\n\u2022 Aceite para fre\u00edr 500 gr<\/p>\n

\u2022 Para la mousse de foie:
\n– Foie micuit 700 gr
\n– Nata 600 gr
\n– Leche 450 gr<\/p>\n

\u2022 Para la compota de manzana:
\n– Manzana Granny Smith 480 gr
\n– Az\u00facar 240 gr
\n– Txakoli 85 gr<\/p>\n

ELABORACI\u00d3N<\/strong>:<\/p>\n

Para la compota de manzana<\/strong>:
\nPelar y cortar la manzana en l\u00e1minas cuadrados de 1cm. Poner en una olla junto con el az\u00facar y el txakoli. Cocinar a fuego suave hasta que tenga una textura de mermelada.<\/p>\n

Para la mousse de foie<\/strong>:
\nEn una olla colocar el foie cortado en dados, la leche y la nata. Calentar a fuego suave durante 5 minutos y triturar. Una vez triturado y con ayuda de un chino pist\u00f3n rellenar las manzanas. Dejar enfriar en la c\u00e1mara para que cuaje durante cuatro horas.<\/p>\n

Para la pasta wanton<\/strong>:
\nCortar la pasta wanton en tiras finas y fre\u00edr en aceite caliente. Reservar en papel absorbente dentro de la mesa caliente.<\/p>\n

ACABADO Y PRESENTACI\u00d3N<\/strong><\/p>\n

Hacer unos puntos en la superficie del foie con la compota de manzana y poner el wantoon frito encima. Colocar la tapa a la manzana.<\/p>\n

On egin!<\/p>\n

—————————————–<\/p>\n

Sagardoaren Lurraldeako 46. Boletinean<\/a> argitaratutako errezeta
\nReceta de Eneko Atxa (Restaurante \u00a0Azurmendi), invitado del XXIII. \u00a0Sagardo Berriaren Eguna 2017<\/p>\n","protected":false},"excerpt":{"rendered":"

INGREDIENTES: \u2022 Pasta wantoon 100 gr \u2022 Aceite para fre\u00edr 500 gr \u2022 Para la mousse de foie: – Foie micuit 700 gr – Nata 600 gr – Leche 450 […]<\/p>\n","protected":false},"author":1,"featured_media":19619,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[2573,2579],"tags":[],"class_list":["post-18901","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","category-sagarra"],"acf":[],"yoast_head":"\nEneko Atxaren \u201cGatzatua de foie\u201d - Sagardoaren Lurraldea<\/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:\/\/sagardoarenlurraldea.eus\/eu\/blog\/eneko-atxaren-gatzatua-de-foie\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Eneko Atxaren \u201cGatzatua de foie\u201d - 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