lunes, 23 de mayo de 2011

Resetas con papas andinas


Gonzalo Angosto
Para la masa
100 gr papa amarilla Tumbay prensada
5 gr ají amarillo hervido y licuado
1 cda aceite de girasol
½ jugo de limón
cebollino picado
sal y pimienta al gusto
Para el relleno
50 gr berros lavados
1/8 dl aceite de oliva
1/8 dl vinagre balsámico
50 gr palta picada
10 gr tomate picado
Para la decoración:
10 gr berros
2 ramas cebollino con bulbo
2 chips de papa nativa morada


Mezclar los berros con el aceite y vinagre, salpimentar y añadirle la palta y el tomate picados.
Aderezar la papa con aceite, limón, ají y salpimentar al gusto, añadirle el cebollino picado, estirar la masa condimentada y rellenarla con los berros.
Hacer un rollo y partirlo en dos, decorarlo con el cebollino y los chips de papas nativas.

                                   NAPOLEÓN DE PAPAS NATIVAS Y CAMARONES


1 cebolla blanca
2 tomates redondos
2 papas nativas Amarilla Tumbay
¼ lt caldo de camarón
50 gr mantequilla
10 colas camarón
50 gr queso paria
1 rama tomillo
5 gr azúcar
2 dientes ajo
Sal y pimienta al gusto

PreparaciónHervir las papas cortadas en rodajas en caldo de camarón, cuidando de que no se rompan.
Cortar la cebolla en juliana y dorarla en mantequilla con ajo y tomillo.
Cortar el tomate en rodajas y hornearlo con azúcar, ajo picado y tomillo.
Saltear las colas de camarón en mantequilla.
Armar el plato con las rodajas de papa, añadir sobre ellas la cebolla glaseada, el tomate horneado y los camarones salteados, colocar sobre estos el queso paria y gratinar.
Reducir el resto del caldo de cocción de papas y salsear el plato, decorar con la rama de tomillo.


Elementos de base (para 8 personas)

1 kg papa nativa leonesa
150 g sal rosada gruesa

Elementos para la mayonesa

2 uni. yemas
1 cda mostaza Dijon u amarilla
1 uni. limón
200 ml aceite vegetal
150 ml aceite de sacha inchi
50 g cecina de la selva
3 uni parte verde de la cebolla china
Cs. sal, pimienta
PreparaciónLavar y cepillar las papas, cubrirlas con agua fría y la sal rosada o gruesa. Cocinar a fuego lento (por lo general el tiempo de cocción no supera los 25 minutos).
Una vez cocidas escurrirlas y dejarlas destapadas en la olla de cocción; se volverán algo blancas por la sal.
Mientras las papas se cocinan, calentar el aceite vegetal en microondas con la cecina cortada en cubos pequeños. El tiempo de cocción depende mucho del aparato, pero por lo general es de 2 ó 3 minutos; sin embargo, es preferible cortar el ciclo cada 30 segundos para dejar reposar algunos minutos entre cada calentada.
Hacer la mayonesa como de costumbre, con el aceite vegetal caliente, y terminar incorporando el sacha inchi, la sal (poca sal por las papas), la pimienta y la cebolla china finamente picada.
Por su alto contenido en grasa poli-insaturada el aceite de sacha inchi debe ser usado a temperaturas inferiores a los 100º C para preservar sus cualidades naturales.
Para obtener una mayonesa con un sabor diferente se puede infusar en el aceite vegetal con trucha o salmón ahumado, por ejemplo. Para que este tipo de infusión tenga éxito no se debe sobrepasar los 80º C, pues es la manera de preservar la integridad del cuerpo graso, en este caso la viscosidad del aceite vegetal.
Las papas leonesa son todavía muy difíciles de conseguir. Sin embargo, existen otra papas disponibles en tamaño cóctel (negra, peruanita, amarilla, etc.). Acaban de salir incluso mini papas nativas de excelente calidad.

Lomo salteado con papas andinas

500 g de lomo,
c/n de aceite vegetal,
160 g de cebolla morada,
1 ají mirasol (amarillo),
6 cdas de vinagre,
6 cdas de salsa de soja,
2 tomates,
sal y pimienta a gusto,
300 g de papas andinas,
c/n de arroz blanco,
c/n de aceite,
ajo y perejil a gusto.

Cortar el lomo en láminas y dorar en una sartén con aceite. Una vez que toma color, incorporar las cebollas cortadas en pluma, el ají amarillo picado, el vinagre, la salsa de soja y, por último, los tomates cubeteados.
Sazonar con sal y pimienta.
Hornear las papas con cáscara, entre 8 y 10’ a 180°C. Servir el salteado de lomo con las papas asadas y una porción de arroz blanco previamente dorado con ajo y luego hervido.
Decorar con perejil picado.


Para la masa
100 gr papa amarilla Tumbay prensada
5 gr ají amarillo hervido y licuado
1 cda aceite de girasol
½ jugo de limón
cebollino picado
sal y pimienta al gusto

Para el relleno
50 gr berros lavados
1/8 dl aceite de oliva
1/8 dl vinagre balsámico
50 gr palta picada
10 gr tomate picado

Para la decoración:
10 gr berros
2 ramas cebollino con bulbo
2 chips de papa nativa morada


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