{"id":3646,"date":"2024-11-11T17:28:49","date_gmt":"2024-11-11T16:28:49","guid":{"rendered":"https:\/\/thehungryyankee.com\/botifarra-esparracada\/"},"modified":"2025-02-07T13:29:40","modified_gmt":"2025-02-07T12:29:40","slug":"botifarra-esparracada","status":"publish","type":"post","link":"https:\/\/thehungryyankee.com\/es\/botifarra-esparracada\/","title":{"rendered":"Botifarra esparracada"},"content":{"rendered":"

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COCINA CATALANA<\/h3>\n

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La butifarra esparracada<\/em> es un plato esencial del oto\u00f1o en Catalu\u00f1a, que combina la butifarra m\u00e1s emblem\u00e1tica de la regi\u00f3n con setas silvestres. En esta receta utilizo n\u00edscalos, que aportan un sabor r\u00fastico y campestre, capturando a la perfecci\u00f3n la esencia del oto\u00f1o catal\u00e1n.<\/h2>\n

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<\/i>\u00a0<\/span> 45 minutos\u00a0 \u00a0 \u00a0<\/span><\/strong> <\/i>\u00a0<\/span> por Anthony Hadley<\/strong><\/p>\n

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<\/i>\u00a0<\/span> 45 minutes<\/strong><\/p>\n

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<\/i>\u00a0<\/span> por Anthony Hadley<\/strong><\/p>\n

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Me encanta el oto\u00f1o: es una de mis \u00e9pocas favoritas del a\u00f1o, solo superada por la primavera. Por desgracia, parece que la temporada oto\u00f1al se hace cada vez m\u00e1s corta aqu\u00ed en el Mediterr\u00e1neo. Sin embargo, cuando el verano comienza a despedirse, no puedo evitar sentir una gran emoci\u00f3n, porque se\u00f1ala el inicio de algo que me llena de alegr\u00eda: la temporada de setas en Catalu\u00f1a<\/strong>. Conocida localmente como la temporada de \u201ccazar setas\u201d, suele tener lugar entre octubre y noviembre, aunque su duraci\u00f3n puede variar seg\u00fan los cambios de temperatura y las lluvias.<\/em><\/p>\n

La butifarra esparracada<\/strong> es el plato perfecto para el oto\u00f1o, combinando la butifarra m\u00e1s emblem\u00e1tica de Catalu\u00f1a con tesoros de temporada como las setas silvestres. En mi receta, utilizo una de las setas m\u00e1s apreciadas de la regi\u00f3n, los rovellons<\/strong> (en castellano, n\u00edscalos), para crear un plato r\u00fastico y con un sabor a bosque que ejemplifica todo lo que se puede desear en esta \u00e9poca.<\/em><\/p>\n

[\/et_pb_text][et_pb_image src=\u00bbhttps:\/\/thehungryyankee.com\/wp-content\/uploads\/2024\/12\/IMG_1987.png\u00bb alt=\u00bbRovellons\u00bb title_text=\u00bbRovellons\u00bb _builder_version=\u00bb4.27.3″ _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||4px||false|false\u00bb border_radii=\u00bbon|8px|8px|8px|8px\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text content_tablet=\u00bb<\/p>\n

Rovellons<\/em>, o n\u00edscalos<\/p>\n

\u00bb content_phone=\u00bb<\/p>\n

Rovellons<\/em>, o n\u00edscalos<\/p>\n

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Rovellons<\/em>, o n\u00edscalos<\/p>\n

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\u00bfQu\u00e9 es la butifarra<\/em>?<\/h2>\n

La butifarra es una salchicha tradicional que ocupa un lugar de honor en la cocina catalana. Rica y sabrosa, se elabora a partir de carne de cerdo de alta calidad, sal y una mezcla de especias, a menudo con ingredientes adicionales como ajo o hierbas que potencian su sabor. Existen innumerables variaciones regionales y estacionales, cada una con su toque \u00fanico. Por ejemplo, la botifarra d\u2019ou<\/strong> incorpora huevo, lo que le da un caracter\u00edstico tono amarillo, mientras que la botifarra negra<\/strong> o el botifarr\u00f3<\/strong> se preparan con sangre de cerdo, similar a la morcilla en otras regiones de Espa\u00f1a o al black pudding del Reino Unido.<\/p>\n

La botifarra cl\u00e1sica tiene un perfil de sabor comparable al de una salchicha italiana no picante o una bratwurst alemana. Se suele servir con mongetes seques<\/strong> (jud\u00edas blancas), en una combinaci\u00f3n sencilla pero ic\u00f3nica muy apreciada en toda Catalu\u00f1a. La botifarra tambi\u00e9n es protagonista en barbacoas, donde se incluye en parrilladas de carne, o como parte de una cal\u00e7otada<\/strong> tradicional, en la que su sabor ahumado y robusto combina a la perfecci\u00f3n con los cal\u00e7ots<\/strong> asados y la salsa romesco<\/strong> o salvitxada<\/strong>.<\/p>\n

[\/et_pb_text][et_pb_image src=\u00bbhttps:\/\/thehungryyankee.com\/wp-content\/uploads\/2024\/12\/4616105959_27c6de5a4b_c.jpg\u00bb alt=\u00bbBotifarra by JaulaDeArdilla\u00bb title_text=\u00bbBotifarra catalana\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||4px||false|false\u00bb border_radii=\u00bbon|8px|8px|8px|8px\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text content_tablet=\u00bb Fideu\u00e0 plated with both allioli<\/strong> and romesco<\/strong> sauces. \u00bb content_phone=\u00bbBotifarra on the grill\u00bb content_last_edited=\u00bbon|phone\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|600|||||||\u00bb text_font_size=\u00bb14px\u00bb text_orientation_tablet=\u00bb\u00bb text_orientation_phone=\u00bbcenter\u00bb text_orientation_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Botifarra on the grill<\/p>\n

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Mi receta de botifarra esparracada<\/em><\/h2>\n

La principal variaci\u00f3n en esta receta suele depender de la elecci\u00f3n de setas. Aunque yo prefiero los rovellons<\/strong> (n\u00edscalos silvestres) cuando est\u00e1n en temporada, la belleza de este plato radica en su sencillez y flexibilidad. Puedes usar las setas que tengas a mano: porcini<\/strong>, rossinyols<\/strong> (chantarelas), portobellos o incluso los modestos champi\u00f1ones aportan sus sabores y texturas \u00fanicas a la receta.<\/p>\n

Algunas versiones de este plato prescinden por completo de las cebollas, pero para m\u00ed son un componente esencial. No solo aportan una dulzura sutil, sino que tambi\u00e9n son un elemento distintivo de la cocina catalana, donde a menudo forman la base de recetas tradicionales como el fricand\u00f3<\/strong>, un plato que combina carne tierna, setas y una base rica en cebolla.<\/p>\n

En cuanto a la butifarra, evito la tentaci\u00f3n com\u00fan de formar alb\u00f3ndigas con la carne. En su lugar, prefiero mantener la salchicha en trozos desmenuzados de aproximadamente 5 cent\u00edmetros. Este enfoque no solo es m\u00e1s atractivo visualmente, sino que tambi\u00e9n se mantiene fiel al nombre del plato, ya que esparracar<\/strong> significa \u2018desmenuzar\u2019 en catal\u00e1n.<\/p>\n

La picada<\/strong> es una salsa o condimento tradicional catal\u00e1n que se elabora triturando diversos ingredientes, y se utiliza para realzar el sabor de guisos, carnes y pescados. Una de las variantes m\u00e1s simples y comunes es la de ajo y perejil, que yo roc\u00edo sobre mi plato al servirlo.<\/p>\n

Finalmente, y esto puede sorprenderte, a\u00f1ado un peque\u00f1o pero transformador toque inspirado en el chef de renombre mundial Ferran Adri\u00e0<\/strong><\/a>: una cucharadita de salsa de soja. Este ingrediente poco convencional realza la profundidad del sabor, aportando un sutil golpe de umami que eleva todo el plato. Es una adici\u00f3n m\u00ednima, pero con un gran impacto.<\/p>\n

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Botifarra esparracada amb rovellons a la llauna.<\/p>\n

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Botifarra esparracada amb rovellons a la llauna.<\/p>\n

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Botifarra esparracada amb rovellons a la llauna.<\/p>\n

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\u00bfListo para intentarlo? Sigue leyendo para ver la lista completa de ingredientes y las instrucciones paso a paso.<\/strong><\/em><\/p>\n

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Acerca de m\u00ed<\/h4>\n

Soc l\u2019Anthony, el ianqui famolenc!<\/em>
Soy un chico de un pueblo peque\u00f1o de California que se traslad\u00f3 a la gran ciudad de Barcelona en 2006. \u00danete a m\u00ed y a mi peque\u00f1a compa\u00f1era peluda, Mimosa, mientras preparo\u00a0<\/span>platos caseros tanto de mi tierra natal, Estados Unidos, como de mi tierra adoptiva, Catalu\u00f1a.<\/span>
Bon profit!<\/strong><\/em>\u00a0<\/span>\ud83e\udd58\ud83c\udf77<\/span><\/p>\n

[\/et_pb_text][et_pb_text admin_label=\u00bbRead more link\u00bb _builder_version=\u00bb4.27.4″ _dynamic_attributes=\u00bblink_option_url\u00bb _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||on|||#33CCCC|\u00bb text_text_color=\u00bb#33CCCC\u00bb text_font_size=\u00bb16px\u00bb custom_margin=\u00bb-12px|||||\u00bb link_option_url=\u00bb@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wYWdlIiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjgwIn19@\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Leer m\u00e1s<\/p>\n

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S\u00edgueme<\/p>\n

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Suscr\u00edbete al bolet\u00edn para recibir las \u00faltimas recetas.<\/span><\/p>\n

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\u00a1Inv\u00edtame a una copa de sangr\u00eda! \ud83c\udf77<\/strong><\/h4>\n

Haz clic abajo si quieres ayudar a que este proyecto siga adelante.\u00a0<\/span>Moltes gr\u00e0cies!<\/strong><\/em>\ud83e\udd17<\/strong><\/p>\n

[\/et_pb_text][et_pb_code _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb]<\/a>[\/et_pb_code][et_pb_text admin_label=\u00bbView more categories text\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather||||||||\u00bb text_font_size=\u00bb16px\u00bb text_line_height=\u00bb24px\u00bb header_4_font=\u00bbMerriweather|700|||||||\u00bb header_4_text_color=\u00bb#343434″ custom_margin=\u00bb||0px|||\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Ver otras categor\u00edas<\/h4>\n

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Ingredientes para hacer botifarra esparracada<\/em><\/h2>\n

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Para 2 personas<\/p>\n

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\u2014 1 cebolla dulce de tama\u00f1o mediano
\u2014 250 g de butifarra o la salchicha m\u00e1s similar disponible
\u2014 400 g de setas
\u2014 60 ml (4 cucharadas) de aceite de oliva virgen extra
\u2014 1 cucharadita de salsa de soja baja en sodio o soja oscura
\u2014 1 ramita de tomillo fresco
\u2014 250 ml (1 taza) de vino blanco seco
\u2014 1 cucharada de perejil picado (opcional, para decorar)
\u2014 Sal y pimienta blanca al gusto<\/p>\n

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C\u00f3mo preparar botifarra esparracada <\/em>paso a paso<\/h2>\n

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Mise en place.<\/strong> Corta la cebolla en dados peque\u00f1os o en rodajas finas (para esta receta, cortarla en dados es mejor para lograr una textura m\u00e1s suave). Pica finamente el ajo y el perejil, y corta las setas en trozos del tama\u00f1o de un bocado. Retira la butifarra de la tripa y desmen\u00fazala en trozos peque\u00f1os y uniformes.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_4,3_4″ make_equal=\u00bbon\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb3px|||||\u00bb custom_css_main_element=\u00bbdisplay: flex; \u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|800|||||||\u00bb text_text_color=\u00bb#764f73″ text_font_size=\u00bb30px\u00bb width=\u00bb30px\u00bb custom_margin_tablet=\u00bb\u00bb custom_margin_phone=\u00bb|0px|||false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding_tablet=\u00bb\u00bb custom_padding_phone=\u00bb|0px|||false|false\u00bb custom_padding_last_edited=\u00bbon|phone\u00bb module_alignment_tablet=\u00bb\u00bb module_alignment_phone=\u00bbleft\u00bb module_alignment_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb]2. [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb3_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|–et_global_body_font_weight|||||||\u00bb text_line_height=\u00bb30px\u00bb custom_margin=\u00bb|||-200px|false|false\u00bb custom_margin_tablet=\u00bb-4%|||-80%|false|false\u00bb custom_margin_phone=\u00bb-6%|4%||-70%|false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding=\u00bb|||0px|false|false\u00bb text_font_size_tablet=\u00bb16px\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Picada de ajo y perejil.<\/strong> Coloca la mitad del ajo picado en un mortero o en un procesador de alimentos con un poco de sal. Trit\u00faralo hasta formar una pasta. A\u00f1ade el perejil y sigue picando hasta que quede bien mezclado. Incorpora 2 cucharadas de aceite de oliva, solo para cubrir ligeramente la pasta, y reserva.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_4,3_4″ make_equal=\u00bbon\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb3px|||||\u00bb custom_css_main_element=\u00bbdisplay: flex; \u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|800|||||||\u00bb text_text_color=\u00bb#764f73″ text_font_size=\u00bb30px\u00bb width=\u00bb30px\u00bb custom_margin_tablet=\u00bb\u00bb custom_margin_phone=\u00bb|0px|||false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding_tablet=\u00bb\u00bb custom_padding_phone=\u00bb|0px|||false|false\u00bb custom_padding_last_edited=\u00bbon|phone\u00bb module_alignment_tablet=\u00bb\u00bb module_alignment_phone=\u00bbleft\u00bb module_alignment_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb]3. [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb3_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|–et_global_body_font_weight|||||||\u00bb text_line_height=\u00bb30px\u00bb custom_margin=\u00bb|||-200px|false|false\u00bb custom_margin_tablet=\u00bb-4%|||-80%|false|false\u00bb custom_margin_phone=\u00bb-6%|4%||-70%|false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding=\u00bb|||0px|false|false\u00bb text_font_size_tablet=\u00bb16px\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Cocinar la butifarra y las setas.<\/strong> Calienta una sart\u00e9n grande a fuego medio y a\u00f1ade la butifarra desmenuzada. Coc\u00ednala hasta que est\u00e9 dorada y caramelizada, unos 5-7 minutos. Ret\u00edrala de la sart\u00e9n y reserva. En la misma sart\u00e9n, a\u00f1ade 1 cucharada de aceite de oliva y saltea las setas, removiendo de vez en cuando, hasta que el agua se evapore y adquieran un color dorado, unos 7-10 minutos. Retira las setas y res\u00e9rvalas.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_4,3_4″ make_equal=\u00bbon\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb3px|||||\u00bb custom_css_main_element=\u00bbdisplay: flex; \u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|800|||||||\u00bb text_text_color=\u00bb#764f73″ text_font_size=\u00bb30px\u00bb width=\u00bb30px\u00bb custom_margin_tablet=\u00bb\u00bb custom_margin_phone=\u00bb|0px|||false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding_tablet=\u00bb\u00bb custom_padding_phone=\u00bb|0px|||false|false\u00bb custom_padding_last_edited=\u00bbon|phone\u00bb module_alignment_tablet=\u00bb\u00bb module_alignment_phone=\u00bbleft\u00bb module_alignment_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb]4. [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb3_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|–et_global_body_font_weight|||||||\u00bb text_line_height=\u00bb30px\u00bb custom_margin=\u00bb|||-200px|false|false\u00bb custom_margin_tablet=\u00bb-4%|||-80%|false|false\u00bb custom_margin_phone=\u00bb-6%|4%||-70%|false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding=\u00bb|||0px|false|false\u00bb text_font_size_tablet=\u00bb16px\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Cocinar la cebolla.<\/strong> En la misma sart\u00e9n, a\u00f1ade 30 ml de aceite de oliva e incorpora la cebolla cortada en dados. Raspa con una esp\u00e1tula los trocitos caramelizados que hayan quedado de la cocci\u00f3n de la butifarra y las setas para integrarlos al sabor. Salpimienta la cebolla y vierte 60 ml de vino blanco para desglasar la sart\u00e9n. Cocina la cebolla hasta que est\u00e9 blanda y transl\u00facida, unos 5 minutos. A\u00f1ade el ajo restante, la salsa de soja y el tomillo, y remueve hasta que comience a desprender aroma.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_4,3_4″ make_equal=\u00bbon\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb3px|||||\u00bb custom_css_main_element=\u00bbdisplay: flex; \u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|800|||||||\u00bb text_text_color=\u00bb#764f73″ text_font_size=\u00bb30px\u00bb width=\u00bb30px\u00bb custom_margin_tablet=\u00bb\u00bb custom_margin_phone=\u00bb|0px|||false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding_tablet=\u00bb\u00bb custom_padding_phone=\u00bb|0px|||false|false\u00bb custom_padding_last_edited=\u00bbon|phone\u00bb module_alignment_tablet=\u00bb\u00bb module_alignment_phone=\u00bbleft\u00bb module_alignment_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

5.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb3_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|–et_global_body_font_weight|||||||\u00bb text_line_height=\u00bb30px\u00bb custom_margin=\u00bb|||-200px|false|false\u00bb custom_margin_tablet=\u00bb-4%|||-80%|false|false\u00bb custom_margin_phone=\u00bb-6%|4%||-70%|false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding=\u00bb|||0px|false|false\u00bb text_font_size_tablet=\u00bb16px\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Montar el plato.<\/strong> Vuelve a incorporar las setas y la butifarra a la sart\u00e9n, junto con los 190 ml restantes de vino blanco. Deja que todo hierva a fuego medio-bajo durante unos 5 minutos, o hasta que el alcohol se evapore y los sabores se integren completamente.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_4,3_4″ make_equal=\u00bbon\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb3px|||||\u00bb custom_css_main_element=\u00bbdisplay: flex; \u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|800|||||||\u00bb text_text_color=\u00bb#764f73″ text_font_size=\u00bb30px\u00bb width=\u00bb30px\u00bb custom_margin_tablet=\u00bb\u00bb custom_margin_phone=\u00bb|0px|||false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding_tablet=\u00bb\u00bb custom_padding_phone=\u00bb|0px|||false|false\u00bb custom_padding_last_edited=\u00bbon|phone\u00bb module_alignment_tablet=\u00bb\u00bb module_alignment_phone=\u00bbleft\u00bb module_alignment_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

6.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb3_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|–et_global_body_font_weight|||||||\u00bb text_line_height=\u00bb30px\u00bb custom_margin=\u00bb|||-200px|false|false\u00bb custom_margin_tablet=\u00bb-4%|||-80%|false|false\u00bb custom_margin_phone=\u00bb-6%|4%||-70%|false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding=\u00bb|||0px|false|false\u00bb text_font_size_tablet=\u00bb16px\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Servir.<\/strong> Para terminar, esparce la picada de ajo y perejil por encima y sirve inmediatamente.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbPlayfair Display|900|||||||\u00bb text_font_size=\u00bb36px\u00bb background_image=\u00bbhttps:\/\/thehungryyankee.com\/wp-content\/uploads\/2024\/07\/aboutMe_background@2x.png\u00bb background_size=\u00bbstretch\u00bb text_orientation=\u00bbcenter\u00bb width=\u00bb40%\u00bb width_tablet=\u00bb40%\u00bb width_phone=\u00bb90%\u00bb width_last_edited=\u00bbon|phone\u00bb module_alignment=\u00bbcenter\u00bb custom_padding=\u00bb44px|44px|44px|44px|true|true\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Bon profit!<\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1″ disabled_on=\u00bboff|off|off\u00bb _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb background_color=\u00bbrgba(215,189,209,0.5)\u00bb background_enable_image=\u00bboff\u00bb background_position=\u00bbbottom_center\u00bb custom_padding=\u00bb0px||4px|||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text admin_label=\u00bbAbout me text\u00bb _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather||||||||\u00bb text_font_size=\u00bb16px\u00bb text_line_height=\u00bb24px\u00bb header_4_font=\u00bbMerriweather|900|||||||\u00bb header_4_text_color=\u00bb#343434″ header_4_font_size=\u00bb26px\u00bb custom_margin=\u00bb||10px||false|false\u00bb custom_padding=\u00bb24px||||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

\u00a1Inv\u00edtame a una copa de sangr\u00eda!<\/strong><\/h3>\n

[\/et_pb_text][et_pb_text admin_label=\u00bbAbout me text\u00bb _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather||||||||\u00bb text_font_size=\u00bb16px\u00bb text_line_height=\u00bb24px\u00bb header_4_font=\u00bbMerriweather|900|||||||\u00bb header_4_text_color=\u00bb#343434″ header_4_font_size=\u00bb26px\u00bb custom_margin=\u00bb||10px||false|false\u00bb custom_padding=\u00bb1px||||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Puedes contribuir a este proyecto haciendo clic en el bot\u00f3n de abajo. <\/span>Moltes gr\u00e0cies!<\/strong><\/em>\ud83d\ude42<\/b><\/strong><\/p>\n

[\/et_pb_text][et_pb_code _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbcenter\u00bb custom_margin=\u00bb23px|0px|||false|false\u00bb custom_padding=\u00bb|0px|||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/a>[\/et_pb_code][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1″ _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb background_image=\u00bbhttps:\/\/thehungryyankee.com\/wp-content\/uploads\/2024\/06\/watercolor_green@2x.png\u00bb background_position=\u00bbbottom_center\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb header_3_font=\u00bbMerriweather|900|||||||\u00bb header_3_text_color=\u00bb#343434″ header_3_font_size=\u00bb30px\u00bb custom_margin=\u00bb||-1px|||\u00bb custom_padding=\u00bb||7px|||\u00bb header_3_text_align_tablet=\u00bbcenter\u00bb header_3_text_align_phone=\u00bbcenter\u00bb header_3_text_align_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Otras recetas que te pueden gustar…<\/h3>\n

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S\u00edgueme<\/p>\n

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Suscr\u00edbete al bolet\u00edn para recibir las \u00faltimas recetas.<\/p>\n

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Sobre m\u00ed<\/h4>\n

Soc l’Anthony, el ianqui famolenc! <\/em>
Soy un chico de un pueblo peque\u00f1o de California que se traslad\u00f3 a la gran ciudad de Barcelona en 2006. \u00danete a m\u00ed y a mi peque\u00f1a compa\u00f1era peluda, Mimosa, mientras preparo platos caseros tanto de mi tierra natal, Estados Unidos, como de mi tierra adoptiva, Catalu\u00f1a.<\/span>
Bon profit!<\/strong><\/em> \ud83e\udd58\ud83c\udf77<\/span><\/p>\n

[\/et_pb_text][et_pb_text admin_label=\u00bbRead more link\u00bb _builder_version=\u00bb4.25.1″ _dynamic_attributes=\u00bblink_option_url\u00bb _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||on|||#33CCCC|\u00bb text_text_color=\u00bb#33CCCC\u00bb text_font_size=\u00bb16px\u00bb header_text_align=\u00bbcenter\u00bb text_orientation=\u00bbcenter\u00bb custom_margin=\u00bb-12px||-1px|||\u00bb custom_padding_tablet=\u00bb||24px||false|false\u00bb custom_padding_phone=\u00bb||24px||false|false\u00bb custom_padding_last_edited=\u00bbon|tablet\u00bb link_option_url=\u00bb@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wYWdlIiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjgwIn19@\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Leer m\u00e1s<\/p>\n

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Ver m\u00e1s categor\u00edas<\/h4>\n

[\/et_pb_text][et_pb_post_title title=\u00bboff\u00bb author=\u00bboff\u00bb date=\u00bboff\u00bb comments=\u00bboff\u00bb featured_image=\u00bboff\u00bb admin_label=\u00bbCategories\u00bb _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb meta_font=\u00bbMontserrat|600|||||||\u00bb meta_text_align=\u00bbleft\u00bb meta_text_color=\u00bb#81943f\u00bb meta_font_size=\u00bb16px\u00bb custom_margin=\u00bb||||false|false\u00bb custom_padding=\u00bb0px||24px|24px|false|false\u00bb meta_font_size_tablet=\u00bb\u00bb meta_font_size_phone=\u00bb14px\u00bb meta_font_size_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

COCINA CATALANALa butifarra esparracada es un plato esencial del oto\u00f1o en Catalu\u00f1a, que combina la butifarra m\u00e1s emblem\u00e1tica de la regi\u00f3n con setas silvestres. En esta receta utilizo n\u00edscalos, que aportan un sabor r\u00fastico y campestre, capturando a la perfecci\u00f3n la esencia del oto\u00f1o catal\u00e1n.\u00a0 45 minutos\u00a0 \u00a0 \u00a0 \u00a0 por Anthony Hadley\u00a0 45 minutes\u00a0 […]<\/p>\n","protected":false},"author":2,"featured_media":2731,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[48,52],"tags":[],"class_list":["post-3646","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina-catalana","category-main-course-es"],"yoast_head":"\nBotifarra esparracada - The Hungry Yankee<\/title>\n<meta name=\"description\" content=\"La butifarra esparracada es un plato esencial del oto\u00f1o en Catalu\u00f1a, que combina la butifarra m\u00e1s emblem\u00e1tica de la regi\u00f3n con setas silvestres.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thehungryyankee.com\/es\/botifarra-esparracada\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Botifarra esparracada - 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