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restaurante - Cocina ADNStream.tv
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Nido de Marisco


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Nido de Marisco receta, cocina, nido, marisco, marc, gascons, els, tinars, arroz, gambas, langostinos, bogavante, esperdenyes, ver, restaurante, verycocinarNido de Marisco. Un arroz sabroso y completo con unos ingredientes de lo más suculento. La idea es que el arroz se vea acompañado continuamente por el marisco y, por esta razón, lleva una buena cantidad. Se prepara en el restaurante gerundense Els tinars. Más información en http://www.verycocinar.com/receta/nido_de_marisco (Leer mas …)


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Solomillo al clavo


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Solomillo al clavo receta, cocina, manairo, jordi, herrera, solomillo, clavo, ajo, tomillo, sal, reduccion, carne, ver, restaurante, verycocinarSolomillo al clavo. En esta receta, cuando hablamos de clavo no nos referimos a la especia. Su nombre viene de la peculiar parrilla en la que se prepara la carne, que nos permite darle un punto ideal de cocción. Se prepara en el restaurante barcelonés Manairó.Más información en: http://www.verycocinar.com/receta/solomillo_al_clavo (Leer mas …)


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Ensalada de bonito ahumado


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Ensalada de bonito ahumado receta, cocina manairo, jordi, herrera, estrella, michelin, cocina, autor, ensalada, bonito, ahumado, tomillo, ajo, vermut, tomate, brotes, tiernos, escarola, ver, restaurante, verycocinarEnsalada de bonito ahumado. Una ensalada deliciosa y original tanto en la presentación como en la preparación. Con esta receta podemos aprender a aromatizar el pescado ahumándolo con tomillo y ajo. Una mezcla de sabores que incluye hasta el vermut en un entrante delicioso. Se prepara en el restauranté Mainaró, en Barcelona.Más información en http://www.verycocinar.com/receta/ensalada_de_bonito_ahumado (Leer mas …)


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Calamares a la romana de huevo frito


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Calamares a la romana de huevo frito receta, restaurante, manairo, jordi, herrera, cocina, calamar, romana, huevo, frito, patatas, morcilla, ver, receta, verycocinarCalamares a la romana de huevo frito. Una original forma de presentar un plato muy tradicional: los huevos fritos. Los acompañan unas deliciosas patatas con panceta, un toque de morcilla y el sabor a mar de los calamares. Esta sorprendente receta se prepara en el restaurante barcelonés Manairó.Más información en http://www.verycocinar.com/receta/calamares_a_la_romana_de_huevo_frito (Leer mas …)


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Restaurante Manairó


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Restaurante Manairó manairo, jordi, herrera, cocina, autor, estrella, michelin, ver, restaurante, verycocinarRestaurante Manairó. El Restaurante Mainaró es el resultado de la realización del proyecto profesional del chef catalán Jordi Herrera: crear un restaurante con personalidad, alejado de los convencionalismos y con la aspiración de convertirse por méritos propios en uno de los restaurantes de referencia de la cocina de autor catalana.Más información en http://www.verycocinar.com/restaurante/manairo_barcelona (Leer mas …)


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La gastronomía, hoy. Entrevista a los hermanos Roca parte 3 de 7


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La gastronomía, hoy. Entrevista a los hermanos Roca parte 3 de 7 entrevista, hermanos, roca, gastronomia, estrella, michelin, mejor, restaurante, mundo, ver, sobremesa, verycocinarLa gastronomía, hoy. Entrevista a los hermanos Roca parte 3 de 7. Hace años que El Celler de Can Roca vive rodeado de rumores sobre una posible tercera estrella Michelin. De momento tiene dos, pero es uno de los exponentes más firmes de la evolución que ha vivido nuestra cocina en los últimos años, que la ha situado en primera linea mundial. La última demostración, quedar en el quinto lugar de la clasificación de los mejores restaurantes del mundo. Joan Roca nos cuenta cómo ha vivido él este proceso. Más información en http://www.verycocinar.com/entrevista/los_hermanos_Roca/la_gastronomia_hoy (Leer mas …)


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Esparragos salteados con Roncal


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Esparragos salteados con Roncal receta, cocina, pedro, larumbe, esparragos, salteados, roncal, aceite, sal, sesamo, ver, restaurante, verycocinarEsparragos salteados con Roncal. Un plato de inspiración navarra, la tierra donde nació el cocinero que la prepara, Pedro Larumbe. Los espárragos preparados de una manera muy original y combinados con el sabor del queso roncal. Se prepara en el restaurante Pedro Larumbe de Madrid.Más información en http://www.verycocinar.com/receta/esparragos_salteados_con_roncal (Leer mas …)


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Ensalada de bogavante


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Ensalada de bogavante receta, cocina, ensalada, aceite, madrid, larumbe, pedro, bogavante, sal, naranja, salsa, almendras, ver, restaurante, verycocinarEnsalada de bogavante. Todo el sabor del bogavante en una ensalada que reune sabores, dulces, ácidos y salados. El contraste entre todos ellos crea un plato ligero que armoniza perfectamente todos sus matices. Lo prepara Pedro Larumbe, chef del restaurante madrileño que lleva su nombre. Más información en http://www.verycocinar.com/receta/ensalada_de_bogavante (Leer mas …)


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Arroz negro con calamares y alcachofas


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Arroz negro con calamares y alcachofas receta, cocina, mifanera, roger, martínez, arroz, negro, calamar, alcachofa, tinta, bomba, sal, aceite, caldo pescado, ver, restaurante, verycocinarArroz negro con calamares y alcachofas. El calamar y su tinta reúnen todo el sabor del mar dándole un color muy característico a este arroz. Lo prepara Roger Martínez, chef del restaurante barcelonés especializado en arroces "La mifanera".Más información en http://www.verycocinar.com/receta/arroz_negro_con_calamares_y_alcachofas (Leer mas …)


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Arroz portugués con confit de pato


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Arroz portugués con confit de pato receta, cocina, mifanera, roger, martínez, arroz, portugués, confit, pato, curcuma, cebolla, aceite, sal, ver, restaurante, verycocinarArroz portugués con confit de pato. La cúrcuma es una especia que forma parte del curry y que se utiliza mucho en algunos países como, por ejemplo, Portugal. Hace una función similar a la del azafrán, dándole más color y más sabor al arroz. En este plato del restaurante La mifanera, este condimento combina a la perfección con el confit de pato.Más información en http://www.verycocinar.com/receta/arroz_portugues_con_confit_de_pato (Leer mas …)


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