3 recipes with La Gula del Norte to surprise your guests this Christmas
3 recipes with La Gula del Norte to surprise your guests this Christmas
We propose 3 recipes for you to present to your guests the best starter with La Gula del Norte.
Finally we start one of the favorite and special times of the year, Christmas!
La Gula del Norte wants to offer you 3 recipes to surprise and delight the palates of your guests during these holidays.
La Gula del Norte with red prawn coral from Garrucha.
Ingredients.
• 250 gr. of the North Gula
• 4 red prawns from Garrucha
• 3 shallots
• 1 carrot
• 1 tomato
• 30 gr. of rice
• 50 gr of cream
• 25 gr of cognac
• 25 gr of sweet wine
• 600 gr of water
• Parsley
• Pepper
• Salt and olive oil
How do we prepare it?
• Peel the red prawns separating the tails from the heads and carcasses.
We sauté the heads of prawns and carcasses.
It is important that we crush the heads well so that they release all their flavor.
• Add the shallots and the carrot, all well chopped, and let it poach over low heat.
When the shallot begins to transparent, add the grated tomato and let simmer for a couple of minutes to evaporate the water.
• When the water has evaporated, add the wine and cognac and let it boil to reduce the alcohol.
Add the water, parsley, pepper, salt and rice and let it cook for 15 minutes over low heat.
• We crush all the mixture well (including, of course, the heads and shrimp carcasses) and we strain it for a Chinese.
Once the mixture is cast, we return it to the fire and when it breaks to boil, add the cream and La Gula del Norte, mix well and remove.
• Before serving, put on each plate the prawn tails that we had reserved.
Add the garlic and chilli we had reserved, and also the parsley.
We add the wine, stir everything for a couple of minutes, and that's it!
The North Gula with Teruel Black Truffle and quail eggs
Ingredients
• 200 g of La Gula del Norte
• 1 black truffle from Teruel
• 1 pepper
• 1 cayenne
• 1 tablespoon of Virgin Olive Oil
• 1 shot of chamomile wine
• 6 quail eggs
• Salt
How do we prepare it?
• On medium heat, brown a couple of cloves of garlic, chopped together with the cayenne in a clay pot with a tablespoon of olive oil.
When they begin to brown the garlic, add the shot of chamomile wine.
We wait 3 minutes to recover the heat and the wine loses its acidity.
• We add La Gula del Norte and stir to warm and imbue the other ingredients.
• Add a little salt of añana and gently stir.
We carefully break the quail eggs without breaking them and place them on top of La Gula del Norte, which is already hot so that the egg whites will set.
• Grate the black truffle and add it on the plate to give it all its aroma and flavor.
Escalibada de verduras al horno with La Gula del Norte
Ingredients
- 250 gr. from La Gula from North
- 1 red pepper
- 1 onion
- 1 zucchini
- Olive pate
- Garlic
- Salt and olive oil
How do we prepare it?
- We start by cutting all the julienne vegetables, seasoning them.
Next, we grill them for 40 minutes.
- Season with salt and put them in the oven until the foam is released.
We sauté the Gula North with garlic in the pan.
- To plate, with the help of a mold we add all the vegetables and above we put the gulas.
Around the vegetables, we decorate with an olive pate.
Images: The North Gula
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