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Setas de temporada con yema de huevo y crema suave de ajo (Julio Fernández Quintero)
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Ingredients
Cocción de los huevos a baja temperatura
- 1700 g de agua
- 6 huevos de corral de gallina campera
Salteado de las setas
- 50 g de aceite de oliva virgen extra
- 400 g de setas frescas de temporada limpias (níscalos, angulas de monte y amanita cesárea)
- 1 pellizco de sal
Crema ligera de ajo
- 80 g de aceite de oliva virgen extra
- 60 g de dientes de ajo
- 190 g de tomate maduro sin piel troceado
- 150 g de pan blanco candeal en rebanadas y frito
- 1500 g de caldo de jamón
Montaje
- 1 paquete de brotes germinados
- Nutrition
- per 1 ración
- Calories
- 1452 kJ / 347 kcal
- Protein
- 11.6 g
- Carbohydrates
- 16.1 g
- Fat
- 26.3 g
- Fibre
- 2.6 g
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