{"id":38984,"date":"2011-04-10T22:18:00","date_gmt":"2011-04-10T20:18:00","guid":{"rendered":"https:\/\/luxury.acorn.studio\/la-hora-del-caviar-de-naranja-3\/"},"modified":"2021-02-24T13:10:19","modified_gmt":"2021-02-24T12:10:19","slug":"la-hora-del-caviar-de-naranja-3","status":"publish","type":"post","link":"https:\/\/luxuryspain.es\/la-hora-del-caviar-de-naranja-3\/","title":{"rendered":"La hora del caviar de naranja"},"content":{"rendered":"<div><b>Las huevas de erizo han elevado este marisco a la categor\u00eda de &#8216;delicatessen&#8217;. Aunque lo habitual es tomarlo crudo, cada vez son m\u00e1s quienes lo prefieren en conserva.<\/b><\/div>\n<div><\/div>\n<div>\n<div><img height=\"230\" src=\"http:\/\/estaticos01.fueradeserie.expansion.com\/imagenes\/2011\/03\/21\/gastroteca\/1300098819_0.jpg\" width=\"400\" \/><\/div>\n<\/div>\n<div><\/div>\n<div>En el libro &#8216;La casa de L\u00faculo o el arte de comer&#8217;, el escritor Julio Camba, reconocido gourmet, exaltaba as\u00ed las virtudes del erizo: \u201c Es un extracto de mar, un h\u00e1lito de borrasca, una esencia de tempestades. Al primero que uno toma<b>, la boca no se le hace simplemente agua: se le hace agua de mar,<\/b> con todos los olores y los sabores marinos\u201d.<\/div>\n<div><\/div>\n<div>En efecto, no hay marisco que sintetice el mar de un modo tan perfecto como este equinodermo pariente de la estrella de mar, cuyo nombre cient\u00edfico es Paracentrotus lividus. Descrito por G\u00f3mez de la Serna como una \u201ccasta\u00f1a a la que se le han erizado los pelos\u201d, existen m\u00e1s de 800 variedades de puercoesp\u00edn marino, aunque apenas tres de ellas son apreciadas por su valor gastron\u00f3mico. La temporada de erizos de mar comienza en octubre y se prolonga hasta mayo, pero es en el primer trimestre cuando el producto expresa todo su poder\u00edo.<\/div>\n<div><\/div>\n<div><b>La parte comestible son las g\u00f3nadas o huevas,<\/b> de un color que va del anaranjado p\u00e1lido, en los machos, al rosado casi rojo, en las hembras. Aunque se consume generalmente crudo, su comercializaci\u00f3n en conserva enlatada cada vez est\u00e1 tomando mayor auge, lo que permite disfrutar de esta delicatessen en cualquier \u00e9poca del a\u00f1o. \u201c Hasta hace poco se consideraba comida de pobres. No se serv\u00eda en la mesa, quiz\u00e1 por su est\u00e9tica y su potente sabor. Pero hoy est\u00e1 de moda entre los gourmets\u201d, explica el cocinero madrile\u00f1o Sacha Hormaechea.<\/div>\n<div><\/div>\n<div>\u201cYo lo pongo a la altura de una ostra o de una almeja y en l\u00edmite de la perfecci\u00f3n del percebe. Se dir\u00eda que, por su potente sabor, es el hermano fuerte del percebe\u201d, a\u00f1ade el propietario del restaurante Sacha, entre cuyas especialidades est\u00e1 la Falsa lasa\u00f1a de erizos, elaborada con producto fresco.<\/div>\n<div><b><br \/><\/b><\/div>\n<div><b>En Asturias y Galicia, principales zonas de producci\u00f3n en Espa\u00f1a, cada vez son m\u00e1s los fabricantes que comercializan estas huevas bajo la denominaci\u00f3n de caviar de erizos.<\/b> Su preparaci\u00f3n es ardua y minuciosa.<\/div>\n<div><\/div>\n<div>Consiste en romper la c\u00e1scara y extraer con sumo cuidado las huevas, pas\u00e1ndolas por agua y seleccion\u00e1ndolas. Luego se envasan y se cubren con agua y sal. El manjar de sibaritas suele comercializarse en latas de 150 gramos a unos 15 \u20ac, aunque puede alcanzar los 100 \u20ac\/kg. \u201cPara completar un kilo de producto hay que abrir y extraer sus huevas a m\u00e1s de 100 erizos. Es un trabajo artesano y delicado\u201d, explica el periodista gastron\u00f3mico asturiano David Fern\u00e1ndez\u2013 Prada. En cocina, el caviar de erizo se est\u00e1 utilizando en ensaladas, revueltos especiales, como guarnici\u00f3n de los mejores pescados, gratinados al cava\u2026 En Asturias, el oricio \u2013como se le denomina all\u00ed\u2013 es uno de los productos fetiches del invierno, y cada comensal degusta como m\u00ednimo una docena acompa\u00f1ados de buena sidra.<\/div>\n<div><\/div>\n<div>Gij\u00f3n es la ciudad de Espa\u00f1a donde m\u00e1s se consume, y las Jornadas Gastron\u00f3micas del Oricio, que se celebran a finales de enero, son las m\u00e1s emblem\u00e1ticas. \u201c Ya sea cocido o al natural, su enorme calidad y su paleta gustativa lo han introducido en las cocinas m\u00e1s creativas\u201d, dice Marcos Mor\u00e1n, del restaurante gijon\u00e9s Casa Gerardo, donde se sirve un delicioso \u201cOricio casi al natural\u201d. Lo dicho: la boca se hace agua de mar. Los expertos.<\/div>\n<div><\/div>\n<div>Ricardo lo a\u00f1ade a unos huevos rotos con patata negra canaria frita; Juanjo lo sirve con soja, en ensaladilla rusa y con huevos fritos, y Sacha lo ali\u00f1a con arbequina, unas gotas de lima y sal.<\/div>\n<div><\/div>\n<div>Fuente: Javier Rodr\u00edguez, <a>http:\/\/www.fueradeserie.expansion.com\/<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Las huevas de erizo han elevado este marisco a la categor\u00eda de &#8216;delicatessen&#8217;. Aunque lo habitual es tomarlo crudo, cada vez son m\u00e1s quienes lo prefieren en conserva. En el [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[60],"tags":[],"featured_categories":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>La hora del caviar de naranja - Luxury Spain<\/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:\/\/luxuryspain.es\/la-hora-del-caviar-de-naranja-3\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La hora del caviar de naranja - Luxury Spain\" \/>\n<meta property=\"og:description\" content=\"Las huevas de erizo han elevado este marisco a la categor\u00eda de &#8216;delicatessen&#8217;. Aunque lo habitual es tomarlo crudo, cada vez son m\u00e1s quienes lo prefieren en conserva. 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