Espuma de pure de patata al azafrán con boletus y foie

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Espuma de pure de patata al azafrán con boletus y foie
. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Espuma de pure de patata al azafrán con boletus y foie
, 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 Espuma de pure de patata al azafrán con boletus y foie
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 Espuma de pure de patata al azafrán con boletus y foie
is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Espuma de pure de patata al azafrán con boletus y foie
estimated approx 30 minutos.

To begin with this recipe, we have to first prepare a few ingredients. You can have Espuma de pure de patata al azafrán con boletus y foie
using 13 ingredients and 3 steps. Here is how you can achieve it.

Es mas largo el titulo que hacerlo, le he querido dar color al pure de patata cociendo con ella unas hebras de azafrán y unos trozos de calabaza y acompañandolo ahora con este tiempo con unos boletus y virutas de foia, esta delicioso para este tiempo de otoño.

Ingredients and spices that need to be Get to make Espuma de pure de patata al azafrán con boletus y foie
:

1. Para el puré
2. 1 patata grande
3. 1/2 kg calabaza limpia y troceada
4. 1 cebolla fresca grande
5. aceite de oliva virgen
6. 1 vaso grande de agua
7. 4 hebras azafrán
8. 1 clara de huevo a punto de nieve
9. Para los boletus
10. 1 bote boletus y ahora que es el tiempo se pueden comprar fresco
11. 2 dientes ajos
12. aceite para freír
13. 1 bloc de foie que lo meteremos 10 minutos antes en el congelador

Instructions to make to make Espuma de pure de patata al azafrán con boletus y foie

1. Cogemos la cazuela con el agua y echamos los ingredientes del puré, todo troceado, patata, calabaza, cebolla, el chorretón de aceite y las hebras del azafrán, se deja todo que se cueza.
2. Cuando este blando, lo trituramos con el minipimer, batimos a punto de nieve la clara y la echamos también al puré y volvemos ahora a batir todo, reservamos. En una sarten freímos los ajitos con los boletus.
3. Presentación: Colocamos el plato hondo y echamos el puré a continuación los boletus y rallamos el foie encima, le colocamos unas escamas de sal de boletus y listo para comerlo riquísimo.

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So that is going to wrap it up for this special food Recipe of Award-winning Espuma de pure de patata al azafrán con boletus y foie
. Thank you very much for your time. I'm confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!