{"id":315,"date":"2013-09-05T11:09:39","date_gmt":"2013-09-05T09:09:39","guid":{"rendered":"http:\/\/www.jamonlovers.es\/?p=315"},"modified":"2013-09-05T11:09:39","modified_gmt":"2013-09-05T09:09:39","slug":"trufa-negra","status":"publish","type":"post","link":"https:\/\/new.jamonlovers.es\/?p=315","title":{"rendered":"La trufa negra"},"content":{"rendered":"<p>Durante los \u00faltimos d\u00edas del oto\u00f1o y los primeros del invierno, la <strong>trufa negra<\/strong> se convierte en la estrella de la cocina.<!--more--> La <i>Tuber melanosporum<\/i> \u2013nombre cient\u00edfico del manjar- tiene la virtud de regalar a los platos a los que es a\u00f1adido, un perfume realmente especial (hay que recordar que la delicia carece de sabor). Y es que la escala de aromas que la trufa negra transfiere a la comida es toda una nueva dimensi\u00f3n del <strong>placer organol\u00e9ptico<\/strong>.<\/p>\n<p>El fragante tub\u00e9rculo se da en zonas como el Prepirineo aragon\u00e9s. En este territorio, donde viven mam\u00edferos y roedores varios, el deambular de estos animalitos permite diseminar las esporas de la trufa negra para, de esta forma, ampliar su \u00e1mbito de producci\u00f3n. A partir de ah\u00ed, el modo por el cual se produce y crece el tub\u00e9rculo es sencillo. Asociado a la ra\u00edz del \u00e1rbol que le da cobijo, el hongo que producir\u00e1 la trufa facilita a su <i>protector arb\u00f3reo<\/i> todo lo que \u00e9ste es incapaz de asimilar directamente del suelo. A cambio, la planta suministra al hongo nutrientes que no es capaz de sintetizar y un suelo sobre el que reproducirse. Este proceso puede durar <strong>entre 5 y 10 a\u00f1os<\/strong>, periodo de tiempo al final del cual la trufa ya tiene el suficiente tama\u00f1o como para ser recolectada y obtener entre 300 y 900 euros por kilo.<\/p>\n<p>Aparte del <strong>cultivo natural y silvestre<\/strong> en el monte, tambi\u00e9n se da el <strong>cultivo controlado<\/strong> en plantaciones. En este caso, el tratamiento se inicia sembrando bellotas, que, una vez germinadas y ya con una ra\u00edz de unos 20 cm, son puestas en contacto con el hongo (tras haber sido micorrizadas previamente con esporas de trufa). Conseguido esto, las bellotas se llevan a invernaderos, donde se colocan en cubetas individuales mantenidas en unas condiciones clim\u00e1ticas que garantizan la supervivencia de la planta. Un a\u00f1o despu\u00e9s, las bellotas se llevan a la plantaci\u00f3n en tubos que las protegen de las posibles inclemencias del clima y del apetito de cualquier animal. Pasados uno o dos a\u00f1os, se retira el protector, puesto que las ra\u00edces ya habr\u00e1n arraigado en el suelo. Es el momento de armarse de paciencia y, sin dejar de inspeccionar las condiciones de riego y de poda, esperar a que todo este procedimiento termine dando como resultado unas suculentas trufas.<\/p>\n<p>Una vez en la cocina, <strong>las trufas<\/strong> pueden ser consumidas crudas o cocidas; cortadas en l\u00e1minas, rodajas o l\u00e1minas; en forma de jugo, fumet o esencia. Da lo mismo. Sus propiedades se propagar\u00e1n, de todas todas, en alimentos grasos grasos o con un cierto contenido alcoh\u00f3lico, como estofados, foies, aceites, tortillas, mantequillas, salsas y quesos.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Durante los \u00faltimos d\u00edas del oto\u00f1o y los primeros del invierno, la trufa negra se convierte en la estrella de la cocina.<\/p>\n","protected":false},"author":1,"featured_media":8632,"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":[8],"tags":[2168,2169],"class_list":["post-315","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","tag-trufa","tag-trufa-negra"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>La trufa negra - 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=315\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La trufa negra - Jamon Lovers\" \/>\n<meta property=\"og:description\" content=\"Durante los \u00faltimos d\u00edas del oto\u00f1o y los primeros del invierno, la trufa negra se convierte en la estrella de la cocina.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/new.jamonlovers.es\/?p=315\" \/>\n<meta property=\"og:site_name\" content=\"Jamon Lovers\" \/>\n<meta property=\"article:published_time\" content=\"2013-09-05T09:09:39+00:00\" \/>\n<meta name=\"author\" content=\"Miriam Lopez Ortega\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Miriam Lopez Ortega\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/new.jamonlovers.es\/?p=315\",\"url\":\"https:\/\/new.jamonlovers.es\/?p=315\",\"name\":\"La trufa negra - Jamon Lovers\",\"isPartOf\":{\"@id\":\"https:\/\/new.jamonlovers.es\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/new.jamonlovers.es\/?p=315#primaryimage\"},\"image\":{\"@id\":\"https:\/\/new.jamonlovers.es\/?p=315#primaryimage\"},\"thumbnailUrl\":\"\",\"datePublished\":\"2013-09-05T09:09:39+00:00\",\"author\":{\"@id\":\"https:\/\/new.jamonlovers.es\/#\/schema\/person\/141568a4bae0449c3b0be8f5acfdcff5\"},\"breadcrumb\":{\"@id\":\"https:\/\/new.jamonlovers.es\/?p=315#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/new.jamonlovers.es\/?p=315\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\/\/new.jamonlovers.es\/?p=315#primaryimage\",\"url\":\"\",\"contentUrl\":\"\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/new.jamonlovers.es\/?p=315#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\/\/new.jamonlovers.es\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"La trufa negra\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/new.jamonlovers.es\/#website\",\"url\":\"https:\/\/new.jamonlovers.es\/\",\"name\":\"Jamon Lovers\",\"description\":\"Nuestra misi\u00f3n es conectar a las personas con el mundo del jam\u00f3n. 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