{"id":22135,"date":"2019-10-10T18:17:23","date_gmt":"2019-10-10T16:17:23","guid":{"rendered":"https:\/\/bodegasprotos.com\/?p=22135"},"modified":"2021-06-24T10:01:39","modified_gmt":"2021-06-24T08:01:39","slug":"pluma-de-cerdo-iberico-espana","status":"publish","type":"post","link":"https:\/\/www.bodegasprotos.com\/es\/gastroprotos\/pluma-de-cerdo-iberico-espana\/","title":{"rendered":"Pluma de cerdo ib\u00e9rico
Espa\u00f1a"},"content":{"rendered":"\t\t
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Restaurante Atypikal<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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ESPA\u00d1A<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Este restaurante ubicado en el barrio de Villa del Prado en Valladolid, es un acierto total si\u00a0te gusta la comida diferente, fusi\u00f3n pero con un alma espa\u00f1ola. La decoraci\u00f3n es muy\u00a0ecl\u00e9ctica con un toque industrial y prometemos que cada plato te sorprender\u00e1.<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"#Gastroprotos\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Receta<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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ingredientes<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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– Pluma de cerdo ib\u00e9rico
– 200gr Mirin (vino japon\u00e9s)
– 1kg mantequilla sin sal<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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– 200gr de tomillo seco
– 1 trufa de verano
– 40gr az\u00facar<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Preparaci\u00f3n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  1. Elaborar la mantequilla: Se mezcla en un bowl la mantequilla pomada (atemperada) con el tomillo seco. Echar una pizca de sal y pimienta.<\/li>
  2. Sacar la carne 1hr antes de la nevera para atemperar, marcar en una parrilla con sal de escamas. Sacar.<\/li>
  3. Reducir el vino con el az\u00facar y luego se mezcla con la mantequilla de tomillo.<\/li>
  4. Untamos la mantequilla sobre la carne reci\u00e9n salida de la parrilla.<\/li>
  5. Laminamos la trufa de verano por encima.<\/li>
  6. Poner sobre un karugui (peque\u00f1a parrilla japones) sobre ramas de tomillo.<\/li>
  7. Se da fuego para que ahume la carne.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Protos'27\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    \u00bfCon qu\u00e9 maridarlo?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    PROTOS'27<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Nuestro vino Protos 27 marida perfecto con esta pluma ib\u00e9rica; sus 16 meses en barricas francesas son el ensamblaje perfecto para resaltar el sabor ahumado de las ramas de tomillo y la trufa de verano. El sabor frutos rojos t\u00edpico de la variedad Tempranillo, resaltan el sabor particular del cerdo, creando un balance perfecto de vino y carne.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    \n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tIr a la ficha<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    Atypikal<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    C\/ Santa Mar\u00eda de la Vid n\u00ba14 Valladolid. Espa\u00f1a.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    www.atypikal.net<\/a><\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    Restaurante Atypikal ESPA\u00d1A Este restaurante ubicado en el barrio de Villa del Prado en Valladolid, es un acierto…<\/p>\n","protected":false},"author":2,"featured_media":22137,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[124],"tags":[],"class_list":["post-22135","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastroprotos"],"acf":[],"yoast_head":"\nPluma de cerdo ib\u00e9rico Espa\u00f1a - Bodegas Protos<\/title>\n<meta name=\"description\" content=\"Restaurante Atypikal ESPA\u00d1A Este restaurante ubicado en el barrio de Villa del Prado en Valladolid, es un acierto total si\u00a0te gusta la comida diferente,\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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