INGREDIENTS
800g of peeled onions and clean.
A bay leaf.
2 tablespoons sugar
60g butter
4 tablespoons of good broth, slightly reduced from meat.
1/2 spoon of cornstarch
1 tablespoon white vinegar
Salt and pepper.
preparation:
Let fry in a large skillet, 40 grams of butter along with a bay leaf, add the onions and let them take a golden color to a medium heat. Season with a little salt and pepper, pour two tablespoons of hot broth and continue cooking slowly with covered container.
In a small saucepan, heat the sugar mulling over low heat, when it is almost caramelized slightly, add a spoonful of broth, stir well to dilute the broth caramel.lizat with sugar, then add the butter remaining there and mix the onions and stir without stopping, so merge the ingredients. Let take the good flavor and browning onions in this encaramel.lat seasoning and add half teaspoon of fine corn flour in a bowl with a spoonful of broth.
Stir again, letting it bind the background cooking until the onions are tender. When used to do it in a previously warmed platter and serve at the table hot.
ingredients
20 Calçots roasts.
Sauce of onions.
1 sheet puff pastry.
1 egg coloring.
Black sesame seeds.
Onions sauce
preparation
Chop the onions roasted, take the pastry and cut into halves. In some put the onions and cover with the sauce prepared earlier. Take the other side of the sheet, cover it and seal with a fork. With a knife, prick the pastry because they swell with steam cooking and we do not go up too much. With a kitchen brush, paint the dough with beaten egg and sprinkle over the top of the sheet a few sesame seeds, after which you're ready to put it in the oven. The temperature should be 180 ° preheated already, hopefully take the cake a golden color, and then be ready to take it out and serve.
Calçots pudding and prawn sauce calçots
ingredients
- 600 gr. calçot
- 150 gr. Gambas
- 6 large eggs
- 250 ml. cream
- Olive oil
- Butter for the mold lined
- Endive
- Salt and pepper Nutmes
development
Take the peel and wash the onions, cut into small pieces, put a tablespoon of olive oil in a pan, cook them until tender. Put the onions in a colander to lose the excess oil. With the oil that remains in the pan sauté the peeled prawns that we chopped petits.Quan little lacking because the prawns are cooked, put back the onions to the pan and drown everything together, adding the cream and season with salt, pepper and nutmeg to taste. In a bowl beat the eggs and will join the mix of onions and shrimp. We mix everything well and put it into a mold previously greased butter because it does not cling. Cook in double boiler preheated oven at a temperature of about 180 °.