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{"id":19,"date":"2019-01-13T10:50:00","date_gmt":"2019-01-13T10:50:00","guid":{"rendered":""},"modified":"2020-12-07T00:41:37","modified_gmt":"2020-12-07T00:41:37","slug":"ensalada-especial-cordobesa","status":"publish","type":"post","link":"http:\/\/cocinamundial.es\/2019\/01\/ensalada-especial-cordobesa.html","title":{"rendered":"ENSALADA ESPECIAL CORDOBESA"},"content":{"rendered":"<div class=\"08de79d43218dc76aca8a48b1a8541dd\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n<\/div>\n<p>El zorro cocinero nos trae desde el barrio monumental de C\u00f3rdoba una receta sencilla pero exquisita y a su vez muy sana.<\/p>\n<p>Una fant\u00e1stica ensalada cordobesa.<\/p>\n<p>La gastronom\u00eda Cordobesa es muy variada destacando el salmorejo o el flamenquin, platos que m\u00e1s adelante desarrollaremos en este blog.<\/p>\n<p>Aunque en esta ocasi\u00f3n el plato es algo que por el o\u00eddo entra como algo simple algo cotidiano.<\/p>\n<p>Luego por el ojo entra como una aut\u00e9ntica obra de arte, su color, su distribuci\u00f3n, pero donde m\u00e1s importante nos va a sorprender es cuando entra en boca.<\/p>\n<p>Nos llamo la atenci\u00f3n el colorido, la distribuci\u00f3n de sus ingredientes, y el potente sabor de su salsa Mostaza y Miel.<\/p>\n<p>Una salsa facil\u00edsima de hacer pero que su contraste \u00a0hace que resalte cualquier plato, \u00bfcomo hacemos la salsa?<\/p>\n<p>Normalmente ya la venden hecha, pero si queremos hacerlo en casa tan s\u00f3lo tendremos que tener estos ingredientes:<\/p>\n <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n<div>\n<ul style=\"-webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: #222222; color: #222222; font-family: quicksand; font-size: 16px; margin-bottom: 26px; padding: 0px;\">\n<li style=\"box-sizing: border-box; font-size: 15px; line-height: 1.74; margin-left: 21px;\"><span style=\"box-sizing: border-box; font-size: medium;\">\u00a0<\/span><\/li>\n<li style=\"box-sizing: border-box; font-size: 15px; line-height: 1.74; margin-left: 21px;\"><span style=\"box-sizing: border-box; font-size: medium;\">1 cucharada sopera de mayonesa ligeresa<\/span><\/li>\n<li style=\"box-sizing: border-box; font-size: 15px; line-height: 1.74; margin-left: 21px;\"><span style=\"box-sizing: border-box; font-size: medium;\">1 cucharada de postre de mostaza Dijon<\/span><\/li>\n<li style=\"box-sizing: border-box; font-size: 15px; line-height: 1.74; margin-left: 21px;\"><span style=\"box-sizing: border-box; font-size: medium;\">1 cucharada de miel<\/span><\/li>\n<\/ul>\n<div>\u00a0Mezclamos uniformemente y la dejamos preparada, mucho cuidado con la mostaza, ya que es muy fuerte y muy \u00e1cida, por lo que la medidas deben ser revisadas.<\/div>\n<div>La probamos?<\/p>\n<div>\n<div>\n<div style=\"clear: both; text-align: center;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2019\/01\/ENSALADA-2BCORDOBESA-2B3.jpg\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2019\/01\/ENSALADA-2BCORDOBESA-2B3.jpg?resize=400%2C184\" width=\"400\" height=\"184\" border=\"0\" data-original-height=\"473\" data-original-width=\"1024\" data-recalc-dims=\"1\" \/><\/a><\/div>\n<p><b>\u00a0 \u00a0INGREDIENTES<\/b><\/p>\n<p>1-\u00a0 R\u00daCULA (A DEMANDA)<\/p>\n<p>2-\u00a0 150 GRAMOS DE BACON<\/p>\n<p>3-\u00a0 LOMBARDA(A DEMANDA)<\/p>\n<p>4-\u00a0 PASAS<\/p>\n<p>5-\u00a0 NUECES<\/p>\n<p>6- 100 GRAMOS DE SOLOMILLO DE POLLO<\/p>\n<p>7- SALSA DE MOSTAZA Y MIEL<\/p>\n<p> <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script><b><br \/>\n<\/b><b><br \/>\n<\/b><b>\u00a0\u00a0<\/b><br \/>\n<b>\u00a0PREPARACI\u00d3N.<\/b><br \/>\n<b><br \/>\n<\/b><b><br \/>\n<\/b><b><br \/>\n<\/b><b>\u00a0 1- <\/b>En un bol lavamos la lombarda y la r\u00facula y la dejamos escurrir.<\/p>\n<\/div>\n<div>Nosotros en nuestras recetas siempre usamos agua osmotizada para eliminar restos de cloro ya que altera el sabor.<\/p><div class=\"08de79d43218dc76aca8a48b1a8541dd\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n<\/div>\n\n<div>\n<div>\n<div style=\"clear: both; text-align: center;\"><a style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\" href=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2019\/01\/rucula.jpg\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2019\/01\/rucula.jpg?resize=400%2C239\" width=\"400\" height=\"239\" border=\"0\" data-original-height=\"956\" data-original-width=\"1600\" data-recalc-dims=\"1\" \/><\/a><\/div>\n<div style=\"clear: both; text-align: center;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2019\/01\/lombarda.jpg\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2019\/01\/lombarda.jpg?resize=400%2C243\" width=\"400\" height=\"243\" border=\"0\" data-original-height=\"175\" data-original-width=\"288\" data-recalc-dims=\"1\" \/><\/a><\/div>\n<p>2- Mientras tanto preparamos una sart\u00e9n con aceite oliva virgen extra \u00a0que ya sabr\u00e9is que es innegociable.<\/p>\n<p>La ponemos a calentar, cogemos los solomillos de pollo y lo troceamos en porciones peque\u00f1as, tama\u00f1o de 2 cm mas o menos.<\/p>\n<p>Lo rebosamos en huevo y pan rayado con pimienta y especie de curry, una vez rebosado lo echamos a freir.<\/p>\n<\/div>\n<div>Elegimos solomillo al ser una carne mucho m\u00e1s jugosa, se puede coger pechuga pero no tendr\u00e1 la misma textura.<\/div>\n<div>El solomillo lo trocearemos antes de echar en sart\u00e9n como ya hemos indicado anteriormente.<\/div>\n<div><\/div>\n<div>En otras ocasiones he aconsejado que a la hora de rebosar podemos a\u00f1adir al huevo batido un poco de leche, en esta ocasi\u00f3n debido a la clase de carne no hace falta.<\/div>\n<div><\/div>\n<div> <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script><\/p>\n<p><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2019\/01\/solomillos-2Bempanados.jpg\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2019\/01\/solomillos-2Bempanados.jpg?resize=400%2C300\" width=\"400\" height=\"300\" border=\"0\" data-original-height=\"194\" data-original-width=\"259\" data-recalc-dims=\"1\" \/><\/a><\/div>\n<div><\/div>\n<div><\/div>\n<div>3- Iremos preparando la salsa de mostaza y miel,aunque es recomendable comprarla ya elaborada(est\u00e1 muy conseguida).<\/div>\n<div><\/div>\n<div>Aqu\u00ed atr\u00e1s os hemos dejado la forma de hacerla, no es dif\u00edcil pero con la elaborada ahorramos tiempo.<\/p>\n<p>4- En otra sart\u00e9n desgrasaremos el bacon,hasta dejarlo casi duro,donde una vez frio lo trocearemos.<\/p><\/div>\n<div><\/div>\n<div>Tambi\u00e9n se puede comprar ya hecho, pero si lo hacemos nosotros conservaremos mucho m\u00e1s su sabor.<\/div>\n<div><\/div>\n<div>Yo recomiendo dos cosas, la primera ir desalojando la grasa a la vez que se va friendo y \u00a0segundo una vez terminado de fre\u00edr o desgrasar vertir sobre una servilleta de papel de cocina para eliminar cualquier resto de grasa que contenga.<\/p>\n<div style=\"clear: both; text-align: center;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2019\/01\/bacon.jpg\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2019\/01\/bacon.jpg?resize=320%2C240\" width=\"320\" height=\"240\" border=\"0\" data-original-height=\"194\" data-original-width=\"259\" data-recalc-dims=\"1\" \/><\/a><\/div>\n<p>Ya solo nos queda emplatar.<\/p>\n<p>R\u00facula,lombarda.trozos de solomillo rebozado,bacon&#8230;<\/p>\n<p>y por encima su salsa de mostaza y miel,pasas y nueces.<\/p>\n<p>Una maravilla.!<\/p>\n<div style=\"clear: both; text-align: center;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2019\/01\/ENSALADA-2BCORDOBESA-2B1.jpg\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2019\/01\/ENSALADA-2BCORDOBESA-2B1.jpg?resize=296%2C400\" width=\"296\" height=\"400\" border=\"0\" data-original-height=\"1024\" data-original-width=\"768\" data-recalc-dims=\"1\" \/><\/a><\/div>\n<div style=\"clear: both; text-align: center;\">A tener en cuenta que es una ensalada pero con alto aporte cal\u00f3rico, una ensalada \u00fanica, donde parece sencilla pero es muy elaborada.<\/div>\n<div style=\"clear: both; text-align: center;\"><b>A DISFRUTAR.<\/b><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>El zorro cocinero nos trae desde el barrio monumental de C\u00f3rdoba una receta sencilla pero exquisita y a su vez muy sana. Una fant\u00e1stica ensalada cordobesa. La gastronom\u00eda Cordobesa es muy variada destacando el salmorejo o el flamenquin, platos que m\u00e1s adelante desarrollaremos en este blog. Aunque en esta ocasi\u00f3n el plato es algo que [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":2,"featured_media":115,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,18,17,19],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.12 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>ENSALADA ESPECIAL CORDOBESA<\/title>\n<meta name=\"description\" content=\"Aprende como elaborar una ensalada especial cordobesa con pollo y mzcla de salsas de forma sencilla y econ\u00f3mica.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/cocinamundial.es\/2019\/01\/ensalada-especial-cordobesa.html\" \/>\n<meta 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