{"id":125,"date":"2019-01-07T15:24:07","date_gmt":"2019-01-07T15:24:07","guid":{"rendered":"https:\/\/domiko.com\/?p=125"},"modified":"2019-01-09T14:58:10","modified_gmt":"2019-01-09T14:58:10","slug":"receta-cordero-en-ragout","status":"publish","type":"post","link":"https:\/\/domiko.com\/es\/receta-cordero-en-ragout\/","title":{"rendered":"Receta: Cordero en Ragout"},"content":{"rendered":"<p>Esta es una receta magn\u00edfica que rescatamos del recetario de Nicolasa Pradera (link a bio), que public\u00f3 en uno de los libros de cocina con m\u00e1s impacto del siglo 20 a nivel nacional: La cocina de Nicolasa. Nosotros en Domiko hemos decidido rendir homenaje a esta maestra de los fogones y revolucionada de la cocina. Por ello hemos rescatado este guiso pero actualiz\u00e1ndolo a los tiempo modernos. Tal y como Nicolasa har\u00eda.<\/p>\n<p>Nivel de dificultad 2,5\/5<\/p>\n<h2>Ingredientes:<\/h2>\n<ul>\n<li>Carne de cordero de calidad Domiko.<\/li>\n<li>Cebolla, Puerro, Nabos tiernos, Zanahorias<\/li>\n<li>Patatas<\/li>\n<li>Harina<\/li>\n<li>Vino blanco, caldo de verduras<\/li>\n<li>Salsa de tomate<\/li>\n<li>Perejil, ajo y pimienta blanca<\/li>\n<\/ul>\n<h2>Manos en la masa:<\/h2>\n<p>Pide en Domiko que corten el cordero en trozos con forma de dados, de un buen tama\u00f1o, como para guiso. Saltea primero esos trozos en una cacerola, y cuando ya queden marcados o con un color dorado reservamos en un plato aparte.<\/p>\n<p>En la cacerola que has utilizado para dorar la carne de cordero pon la cebolla, el puerro los nabos tiernos y las zanahorias a pochar. Hazlo a baja temperatura para que no se fr\u00edan. Cuando ya se hayan hecho, retira las zanahorias y los nabos para echar una cucharadita de harina sobre el resultante. Remueve un poquito hasta que la salsa la absorba toda.<\/p>\n<p>Una vez haya incorporado la harina, echa un vaso de vino blanco hasta que se reduzca. Posteriormente a\u00f1ade dos cucharadas de salsa de tomate y caldo. Cuando ya se haya hecho bien, p\u00e1salo por un chino. Salpimenta y a\u00f1ade perejil y ajo picado junto con unas patatas cortadas en dados medianos y las zanahorias y nabos tiernos que has separado anteriormente.<\/p>\n<p>Mant\u00e9n a temperatura media durante una media hora y a\u00f1ade finalmente la carne de cordero. Cuando notes que el cordero est\u00e1 tierno y comienza a desmecharse, el plato estar\u00e1 listo.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Esta es una receta magn\u00edfica que rescatamos del recetario de Nicolasa Pradera (link a bio), que public\u00f3 en uno de los libros de cocina con m\u00e1s impacto del siglo 20&#8230;<\/p>\n","protected":false},"author":3,"featured_media":177,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19],"tags":[],"class_list":["post-125","post","type-post","status-publish","format-standard","has-post-thumbnail","category-recetas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Receta: Cordero en Ragout - Domiko<\/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:\/\/domiko.com\/es\/receta-cordero-en-ragout\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receta: Cordero en Ragout - 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