{"id":24381,"date":"2017-01-18T07:17:07","date_gmt":"2017-01-18T06:17:07","guid":{"rendered":"http:\/\/destinocastillayleon.es\/index\/?p=24381"},"modified":"2017-01-18T07:17:07","modified_gmt":"2017-01-18T06:17:07","slug":"revuelto-de-setas","status":"publish","type":"post","link":"https:\/\/destinocastillayleon.es\/index\/revuelto-de-setas\/","title":{"rendered":"Revuelto de setas"},"content":{"rendered":"<p>Queremos recuperar esta receta sabrosa y f\u00e1cil de preparar, que  tradicionalmente estaba asociada al oto\u00f1o, cuando la temporada de setas est\u00e1 en su punto m\u00e1s \u00f3ptimo; Se trata de un revuelto de setas. Aunque, dado que actualmente podemos disfrutar de setas durante todo el a\u00f1o, se ha perdido ese car\u00e1cter de temporada.<\/p>\n<p>Aunque posiblemente las mejores setas sean lo t\u00edpicos boletus, que como nos ense\u00f1aron en A Tavola con il Conte, se pueden<a href=\"http:\/\/atavolaconilconte.es\/index\/conservar-setas\/\"> conservar durante mucho tiempo<\/a>, las setas de cargo, posiblemente las m\u00e1s abundantes del mercado son igualmente \u00f3ptimas para este revuelto.<br \/>\n&nbsp;<\/p>\n<h3>Ingredientes para preparar un revuelto de setas <\/h3>\n<table width=\"100%\" border=\"0\">\n<tbody>\n<tr>\n<td width=\"15\"><\/td>\n<td>\n&nbsp;<\/p>\n<ul>\n<li>200 gramos de setas de cardo (u otra que te agrade m\u00e1s). <\/li>\n<li>1 cebola picada finamente. <\/li>\n<li>2 dientes de ajo.<\/li>\n<li>1 Guindilla gayena.<\/li>\n<li>Jam\u00f3n cocido, o serrano troceado, a vuestra preferencia.<\/li>\n<li>Huevos frescos. <\/li>\n<li>Aceite de oliva virgen extra. <\/li>\n<li>Sal fina. <\/li>\n<li>Especias: Or\u00e9gano y pimienta negra, especialmente, aunque pod\u00e9is a\u00f1adir otras si os gustan m\u00e1s.<\/li>\n<\/ul>\n<p>&nbsp;\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<br \/>\n<figure id=\"attachment_24379\" aria-describedby=\"caption-attachment-24379\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" src=\"http:\/\/destinocastillayleon.es\/index\/wp-content\/uploads\/2017\/01\/fc55add34d4eb08113c8b1eb53eb6b6f.jpg\" alt=\"Revuelto de setas - Ingredientes - Destino Castilla y Le\u00f3n\" width=\"640\" height=\"400\" class=\"size-full wp-image-24379\" srcset=\"https:\/\/destinocastillayleon.es\/index\/wp-content\/uploads\/2017\/01\/fc55add34d4eb08113c8b1eb53eb6b6f.jpg 640w, https:\/\/destinocastillayleon.es\/index\/wp-content\/uploads\/2017\/01\/fc55add34d4eb08113c8b1eb53eb6b6f-300x188.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><figcaption id=\"caption-attachment-24379\" class=\"wp-caption-text\">Ingredientes Revuelto de setas &#8211; Destino Castilla y Le\u00f3n<\/figcaption><\/figure><br \/>\n&nbsp;<\/p>\n<h2>C\u00f3mo preparar un revuelto de setas en casa<\/h2>\n<p><strong>1.- <\/strong> Empezaremos picando <strong>la cebolla<\/strong> y laminando los<strong> dientes de ajo<\/strong>. Mientras en una sart\u00e9n, ponemos a calentar un chorrito de aceite de oliva.<\/p>\n<figure id=\"attachment_24377\" aria-describedby=\"caption-attachment-24377\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" src=\"http:\/\/destinocastillayleon.es\/index\/wp-content\/uploads\/2017\/01\/f46e5a8c9482c9ce0259478d00204c6e.jpg\" alt=\"Revuelto de Setas - Calentamos el aceite y preparamos la cebolla y el ajo - Destino Castilla y Le\u00f3n\" width=\"640\" height=\"400\" class=\"size-full wp-image-24377\" srcset=\"https:\/\/destinocastillayleon.es\/index\/wp-content\/uploads\/2017\/01\/f46e5a8c9482c9ce0259478d00204c6e.jpg 640w, https:\/\/destinocastillayleon.es\/index\/wp-content\/uploads\/2017\/01\/f46e5a8c9482c9ce0259478d00204c6e-300x188.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><figcaption id=\"caption-attachment-24377\" class=\"wp-caption-text\">Calentamos el aceite y preparamos la cebolla y el ajo &#8211; Destino Castilla y Le\u00f3n<\/figcaption><\/figure>\n<p><strong>2.- <\/strong> Vamos a <strong>pochar las verduras<\/strong>. Primero a fuego fuerte, y luego m\u00e1s suave la cebolla y los ajos. Aprovechamos para <strong>trocear el jam\u00f3n y las setas<\/strong> a usar. En este punto puedes sazonar con <strong>un poco de sal y las especias<\/strong> que m\u00e1s te gusten.<\/p>\n<p><strong>3.- <\/strong> Salteamos las setas y el jam\u00f3n en la sart\u00e9n de la cebolla y el ajo pochado. Mientras se van haciendo, vamos a<strong> batir aparte los huevos<\/strong>. <\/p>\n<p><strong>4.- <\/strong> A\u00f1adimos el huevo batido y <strong>mezclamos r\u00e1pido<\/strong> con las setas, la cebolla y los trocitos de jam\u00f3n y <strong>empezamos a cuajar el huevo<\/strong>. Este es el punto clave. A nosotros nos gusta que aunque cuajado el huevo, a\u00fan tenga partes ligeramente l\u00edquidas. Esto lo conseguimos dando mucho calor en un instante y luego bajar el fuego sin dejar de remover; y claro est\u00e1 emplatar y servir r\u00e1pido. Aunque hay gente que lo prefiere pr\u00e1cticamente cuajado. Esto es m\u00e1s vuestro gusto.<\/p>\n<figure id=\"attachment_24376\" aria-describedby=\"caption-attachment-24376\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" src=\"http:\/\/destinocastillayleon.es\/index\/wp-content\/uploads\/2017\/01\/0ca0f721ca8bfe8fcf9cf0a186862d15.jpg\" alt=\"Revuelto de setas - A\u00f1adimos los huevos batidos - Destino Castilla y Le\u00f3n\" width=\"640\" height=\"400\" class=\"size-full wp-image-24376\" srcset=\"https:\/\/destinocastillayleon.es\/index\/wp-content\/uploads\/2017\/01\/0ca0f721ca8bfe8fcf9cf0a186862d15.jpg 640w, https:\/\/destinocastillayleon.es\/index\/wp-content\/uploads\/2017\/01\/0ca0f721ca8bfe8fcf9cf0a186862d15-300x188.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><figcaption id=\"caption-attachment-24376\" class=\"wp-caption-text\">A\u00f1adimos los huevos batidos &#8211; Destino Castilla y Le\u00f3n<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<h3>Presentaci\u00f3n y maridaje de este revuelto de setas<\/h3>\n<p>Para presentar este revuelto, hemos acudido a <strong>unos t\u00edpicos moldes redondos<\/strong>. Simplemente hay que poner el molde e ir rellenando haciendo presi\u00f3n para que se ajuste al molde. El efecto es muy aparente, aunque realmente lo importante es que tenga sabor.<\/p>\n<figure id=\"attachment_24380\" aria-describedby=\"caption-attachment-24380\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" src=\"http:\/\/destinocastillayleon.es\/index\/wp-content\/uploads\/2017\/01\/c1599b742ca77b811a669bc045d95b09.jpg\" alt=\"Maridaje para el Revuelto de Setas - Destino Castilla y Le\u00f3n\" width=\"640\" height=\"400\" class=\"size-full wp-image-24380\" srcset=\"https:\/\/destinocastillayleon.es\/index\/wp-content\/uploads\/2017\/01\/c1599b742ca77b811a669bc045d95b09.jpg 640w, https:\/\/destinocastillayleon.es\/index\/wp-content\/uploads\/2017\/01\/c1599b742ca77b811a669bc045d95b09-300x188.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><figcaption id=\"caption-attachment-24380\" class=\"wp-caption-text\">Maridaje para el Revuelto de Setas &#8211; Destino Castilla y Le\u00f3n<\/figcaption><\/figure>\n<p>Para maridar este revuelto, puedes usar casi cualquier vino que no tenga crianza. En nuestro caso nos decantamos por un fresco <a href=\"http:\/\/destinocastillayleon.es\/index\/comentario-del-protos-verdejo-2014\/\">vino verdejo elaborado por Bodegas Protos<\/a> de la DO. Rueda. Una combinaci\u00f3n buen\u00edsima, porque la cayena que a\u00f1adimos, sin saturar deja un toque liger\u00edsima picante, que incrementa la frescura del vino.<\/p>\n<p>&nbsp;<\/p>\n<h4>Tambien te puede interesar<\/h4>\n<ul>\n<li><a href=\"http:\/\/destinocastillayleon.es\/index\/preparar-la-morcilla\/Dos formas distintas, aunque igualmente sabrosas, de preparar unas morcillas de arroz<\/a>.<\/li>\n<li><a href=\"http:\/\/destinocastillayleon.es\/index\/chuleton-de-avila-en-casa\/\">Chulet\u00f3n de \u00c1vila en casa<\/a>.<\/li>\n<li><a href=\"http:\/\/destinocastillayleon.es\/index\/conejo-agridulce-con-trompetas-y-pinones\/\">Conejo agridulce con trompetas y pi\u00f1ones<\/a>.<\/li>\n<li><a href=\"http:\/\/destinocastillayleon.es\/index\/ensalada-serrana-tipica-de-la-alberca\/\">Ensalada serrana t\u00edpica de la Alberca<\/a>.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Aprende esta receta de revuelto de setas, un plato t\u00edpico del oto\u00f1o, pero que puedes disfrutar de \u00e9l durante todo el a\u00f1o. \u00a1Riqu\u00edsimo!<\/p>\n","protected":false},"author":2,"featured_media":24378,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":{"twitter_1150954226_1150954226":""},"rop_publish_now_history":[],"rop_publish_now_status":"pending","footnotes":""},"categories":[303,68,47],"tags":[5114,5115,5113],"class_list":["post-24381","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","category-post_inicial","category-recetas","tag-gastronomomia-de-castilla-y-leon","tag-recetas-de-otono","tag-revuelto-de-setas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v20.4 (Yoast SEO v27.4) - 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