{"id":10998,"date":"2022-09-19T10:10:08","date_gmt":"2022-09-19T09:10:08","guid":{"rendered":"https:\/\/laabuelacarmen.com\/?post_type=recetas&p=10998"},"modified":"2023-01-24T09:56:01","modified_gmt":"2023-01-24T08:56:01","slug":"black-onion-pate-with-seasonal-mushrooms-and-aloe-vera","status":"publish","type":"recetas","link":"https:\/\/laabuelacarmen.com\/en\/recetas\/black-onion-pate-with-seasonal-mushrooms-and-aloe-vera\/","title":{"rendered":"Black onion pate with seasonal mushrooms and aloe vera"},"content":{"rendered":"
INGREDIENTS<\/strong><\/p>\n PREPARATION<\/strong><\/p>\n Peel the aloe leaf, removing all green and leaving only the gel. TASTING NOTES<\/strong><\/p>\n A p\u00e2t\u00e9 with autumn, toasted and mature flavours due to the black onion. \n","protected":false},"excerpt":{"rendered":" INGREDIENTS 3 black onions 1 kilo various seasonal mushrooms 2 shallots 50 ml Pedro Ximenez harvest sherry 150 g Aloe vera leaf 150 g 50 ml Royale extra virgin olive oil (add more if you like it) Cordoba fleur de sel sea salt to taste Cocktail of peppers to taste PREPARATION Peel the aloe leaf, […]<\/p>\n","protected":false},"author":1,"featured_media":14405,"template":"","categorias":[114],"class_list":["post-10998","recetas","type-recetas","status-publish","has-post-thumbnail","hentry","categorias-black-onion"],"acf":[],"_links":{"self":[{"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/recetas\/10998","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/recetas"}],"about":[{"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/types\/recetas"}],"author":[{"embeddable":true,"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/users\/1"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/media\/14405"}],"wp:attachment":[{"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/media?parent=10998"}],"wp:term":[{"taxonomy":"categorias","embeddable":true,"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/categorias?post=10998"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
\nCut the gel and leave it to soak, changing the water several times during a day to remove the aloin and bitterness.
\nRemove and place in mineral water with a few drops of lemon juice, store in the refrigerator.
\nPeel and finely dice the shallots.
\nSubmerse the shallots in olive oil.
\nClean and chop the mushrooms.
\nAdd them to the shallots.
\nAdd salt to flush the water and concentrate.
\nAdd the aloe vera and saut\u00e9.
\nAdd the three black onions chopped into small cubes.
\nAdd the Pedro Xim\u00e9nez.
\nOnce reduced, blend all ingredients and emulsify with a little extra virgin olive oil.
\nCorrect salt and pepper.
\nPackage and store cold until it has the p\u00e2t\u00e9 texture.<\/p>\n
\nPleasant smoothness on the palate. Respectful with the nuances of seasonal mushrooms.
\nRecipe suitable for vegetarians and vegans. Lactose- and gluten-free.
\n* Recipe of Miriam Cozar, Chef
\nVisit web of Miriam Cozar<\/p>\n