{"id":41743,"date":"2017-11-15T17:05:26","date_gmt":"2017-11-15T16:05:26","guid":{"rendered":"https:\/\/luxury.acorn.studio\/la-truferia-nos-anima-a-cocinar-con-trufa-negra\/"},"modified":"2017-11-15T17:05:26","modified_gmt":"2017-11-15T16:05:26","slug":"la-truferia-nos-anima-a-cocinar-con-trufa-negra","status":"publish","type":"post","link":"https:\/\/luxuryspain.es\/la-truferia-nos-anima-a-cocinar-con-trufa-negra\/","title":{"rendered":"La Trufer\u00eda nos anima a cocinar con trufa negra"},"content":{"rendered":"<p>La <strong>trufa negra<\/strong> es desde siempre un elemento ic\u00f3nico de la alta cocina. Su utilizaci\u00f3n en la cuenca mediterr\u00e1nea se remonta a tiempos inmemoriales. Sin embargo, es en la gastronom\u00eda francesa donde m\u00e1s se desarrolla y extiende su uso, culminando a finales de los a\u00f1os 70 con la llamada \u2018<em>nouvelle cousin<\/em>\u2019. En Espa\u00f1a, no ser\u00e1 hasta los a\u00f1os 90 cuando grandes cocineros espa\u00f1oles como J<strong>uan Mar\u00eda Arzak, Mart\u00edn Berasategui o Ferr\u00e1n Adri\u00e1,<\/strong> le dar\u00e1n un protagonismo especial.<\/p>\n<p>A pesar de ser meros aficionados, lo cierto es que la trufa no s\u00f3lo se reserva a la alta cocina, cualquiera puede utilizarla en sus platos. <a href=\"https:\/\/truferia.es\/\" target=\"_blank\" rel=\"noopener\">La Trufer\u00eda<\/a> nos anima a cocinar con ella, d\u00e1ndonos algunos consejos de c\u00f3mo utilizarla. El resultado ser\u00e1n <strong>platos ricos, originales y traviesos<\/strong>.<\/p>\n<p><a href=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2017\/11\/la-truferia-trufa-grosellas-e1510765258686.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-15920\" src=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2017\/11\/la-truferia-trufa-grosellas-e1510765258686.jpg\" alt=\"la-trufer\u00eda-trufa-grosellas-LuxurySpain\" width=\"848\" height=\"400\" \/><\/a><\/p>\n<p>Una vez las tengamos en casa, si no est\u00e1n lavadas, retiraremos la tierra de cobertura, usando un cepillo suave (los de dientes o u\u00f1as, son ideales).<\/p>\n<p>Intentaremos no mojarlas en exceso, humedeciendo primero el cepillo con agua fr\u00eda y cepill\u00e1ndola hasta retirar toda la tierra que este adherida para finalmente aclarar bajo el grifo. Despu\u00e9s usaremos una servilleta\u00a0o papel absorbente para secarlas completamente.<\/p>\n<p>Una vez limpias, las podremos usar para <strong>cocinar directamente, guardar en la nevera<\/strong> (recomendamos hacerlo a 3-4\u00ba envueltas en servilleta de tela\u00a0para que la trufa siga respirando), <strong>trufar alimentos o congelarla.<\/strong><\/p>\n<p>Elegiremos el tipo de corte en funci\u00f3n del efecto que queramos conseguir; si queremos que la trufa sea m\u00e1s visible, laminaremos, preferentemente con un laminador regulable, lascando en viras lo m\u00e1s finas posibles. Si queremos aprovechar adem\u00e1s su textura crujiente, la cortaremos en bastoncitos, cubos o la picaremos finamente.<\/p>\n<p>Rallaremos en caso de que queramos expandir al m\u00e1ximo su sabor. Cualquier rallador fino sirve, pero recomendamos hacerlo con el tipo \u2018microplane\u2019 para aprovechar el producto al m\u00e1ximo.<\/p>\n<p><a href=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2017\/11\/la-truferia-tocino-trufa-LuxurySpain.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-15922\" src=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2017\/11\/la-truferia-tocino-trufa-LuxurySpain.jpg\" alt=\"la-trufer\u00eda-rocino-trufa-LuxurySpain\" width=\"1024\" height=\"482\" \/><\/a><\/p>\n<p>Tradicionalmente se ha usado rall\u00e1ndola o lamin\u00e1ndola sobre platos acabados aprovechando su \u00faltimo hervor, a modo de infusi\u00f3n, para que esta traspasara su aroma al conjunto.<\/p>\n<p>Es ideal para emulsiones en medio graso (bechameles, mayonesas, cremas\u2026) cocciones a baja temperatura, elaboraciones en crudo con pescados y mariscos, adobes y ali\u00f1os ligeros y marida perfectamente con carnes y pescados blancos.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La trufa negra es desde siempre un elemento ic\u00f3nico de la alta cocina. Su utilizaci\u00f3n en la cuenca mediterr\u00e1nea se remonta a tiempos inmemoriales. Sin embargo, es en la gastronom\u00eda [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":41744,"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":[1418,3233,2721,1423,2752],"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 Trufer\u00eda nos anima a cocinar con trufa negra - 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-truferia-nos-anima-a-cocinar-con-trufa-negra\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Trufer\u00eda nos anima a cocinar con trufa negra - Luxury Spain\" \/>\n<meta property=\"og:description\" content=\"La trufa negra es desde siempre un elemento ic\u00f3nico de la alta cocina. Su utilizaci\u00f3n en la cuenca mediterr\u00e1nea se remonta a tiempos inmemoriales. 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