{"id":2068,"date":"2014-06-11T10:04:08","date_gmt":"2014-06-11T08:04:08","guid":{"rendered":"http:\/\/www.jamonlovers.es\/?p=2068"},"modified":"2014-06-11T10:04:08","modified_gmt":"2014-06-11T08:04:08","slug":"vieira-velo-de-iberico-wakame-jamon-iberico-crujiente","status":"publish","type":"post","link":"https:\/\/new.jamonlovers.es\/?p=2068","title":{"rendered":"Vieira, velo de ib\u00e9rico, wakame y jam\u00f3n ib\u00e9rico crujiente"},"content":{"rendered":"<p>Arriesgado contrapunto de sabores, la verdad es que degustar una viera con velo de ib\u00e9rico, wakame y jam\u00f3n crujiente es toda una experiencia sensorial. Curioso cocinar la viera con un soplete \u2013de cocina, claro- y retocar el jam\u00f3n con este mismo instrumento. Toda una alternativa para cocinar en unos tiempos en los que los tradicionales fuegos de gas ya han desaparecido de muchas casas.<\/p>\n<p>&nbsp;<\/p>\n<h4>Ingredientes<\/h4>\n<p>4 vieiras frescas<\/p>\n<p>100 gramos de jam\u00f3n ib\u00e9rico<\/p>\n<p>10 gramos de alga wakame seca<\/p>\n<p>1 cucharada de s\u00e9samo<\/p>\n<p>1 cucharada sopera de aceite de s\u00e9samo<\/p>\n<p>1 cucharadita de cafe rasa de agar-agar texturas<\/p>\n<p>100 ml de agua, sal en escamas y aceite de oliva<\/p>\n<p>&nbsp;<\/p>\n<h4>Preparaci\u00f3n<\/h4>\n<p>Se empieza por fre\u00edr las lascas de <b>jam\u00f3n ib\u00e9rico<\/b>, en la sart\u00e9n, utilizando una cucharadita de <b>aceite de oliva<\/b>. Se hacen a fuego lento, hasta que quedan crujientes. Es el momento de aprovechar esa grasilla que nos va a quedar en la sart\u00e9n despu\u00e9s de fre\u00edr el jam\u00f3n. Hay que hacerlo a\u00f1adiendo los 150 ml de agua y una pizca de sal, piment\u00f3n y <b>agar-agar<\/b> (algo as\u00ed como la punta de una cucharilla de caf\u00e9). Hay que llevar la mezcla a un punto de ebullici\u00f3n antes de volcarla en un molde de 32cm de di\u00e1metro para conseguir una superficie muy fina. A continuaci\u00f3n, tenemos que cortar con un aro de emplatado.<\/p>\n<p>Hecho todo lo anterior, queda el <b>wakame<\/b>. Hay que hervir durante 5 minutos, hasta que el wakame alcance una textura ligeramente crujiente. Despu\u00e9s, hay que trocearlo fino y a\u00f1adir una pizca de <b>sal<\/b>, una cucharada sopera de <b>aceite de s\u00e9samo<\/b> y unas <b>semillas de s\u00e9samo<\/b>. Mezclar bien y reservar.<\/p>\n<p>Para el siguiente paso hay que coger las <b>vieiras<\/b> y acercarlas, delicadamente, al fuego del soplete durante 30 segundos por cada lado. A continuaci\u00f3n, para emplatar, hay que colocar cada viera sobre el c\u00edrculo de <b>agar-agar<\/b> que habremos formado. Lo siguiente es disponer el <b>jam\u00f3n ib\u00e9rico<\/b> alrededor y encima de cada viera. Como toque final, acercar el soplete, a\u00f1adir unas escamitas de sal y, finalmente, decorar con el <b>wakame con s\u00e9samo<\/b>.<\/p>\n<p>&nbsp;<\/p>\n<div>\u00bfTe has quedado con hambre? Acompa\u00f1alo con otra <a title=\"Receta de Jam\u00f3n Ib\u00e9rico\" href=\"http:\/\/www.jamonlovers.es\/category\/recetas-jamon\/\">receta de jam\u00f3n ib\u00e9rico<\/a>.<\/div>\n<div>Blog de\u00a0<a title=\"L\u00f3pez Ortega\" href=\"http:\/\/www.jamonlovers.es\/\" target=\"_blank\" rel=\"noopener\">Lopez Ortega<\/a>: #JamonLovers<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Arriesgado contrapunto de sabores, la verdad es que degustar una viera con velo de ib\u00e9rico, wakame y jam\u00f3n crujiente es toda una experiencia sensorial. Curioso cocinar la viera con un soplete \u2013de cocina, claro- y retocar el jam\u00f3n con este mismo instrumento. Toda una alternativa para cocinar en unos tiempos en los que los tradicionales [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11192,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[12],"tags":[1850,1851,1856,1859,1861],"class_list":["post-2068","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-jamon","tag-receta-jamon","tag-receta-jamon-iberico","tag-receta-vieira-jamon-iberico","tag-recetas-jamon-2","tag-recetas-jamon-iberico"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Vieira, velo de ib\u00e9rico, wakame y jam\u00f3n ib\u00e9rico crujiente - Jamon Lovers<\/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:\/\/new.jamonlovers.es\/?p=2068\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vieira, velo de ib\u00e9rico, wakame y jam\u00f3n ib\u00e9rico crujiente - Jamon Lovers\" \/>\n<meta property=\"og:description\" content=\"Arriesgado contrapunto de sabores, la verdad es que degustar una viera con velo de ib\u00e9rico, wakame y jam\u00f3n crujiente es toda una experiencia sensorial. 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