Tamara Falcó’s Christmas starter “turned out” and very easy to make at home (we have the recipe) Leave a Comment / By ffwcx / November 28, 2022 November 28, 2022 Tamara Falcó’s Christmas appetizer “turned out” and very easy to make at home (we have the recipe) – Readings porcelain Monday, November 21, 2022 In the kitchens of Porcelanosa Kitchens, Tamara Falcó is the queen. Taste, glamor and raw materials are the keys to this Christmas appetizer that you can also prepare at home and surprise your guests. Related article Tamara Falcó surprises Isabel Preysler with a traditional recipe for Mother’s Day: seafood rice (with video) The main ingredients of the recipe are very cheap: eggs and potatoes. The chic touch is provided by the bolete (which you can buy dehydrated if you can’t find them fresh) and the truffle. Tamara Falcó uses a fresh uber melanosporum truffle, but if that ingredient is skyrocketing your budget, you can use truffles wrapped in their own juice or even a bit of tartufato (truffle cream), which are much cheaper. Related article Tamara Falcó cooks up a gourmet burger that would even be eaten by Isabel Preysler (with surprise ingredients) The recipe prepared by Tamara Falcó is a potato parmentier with porcini mushrooms, poached egg and truffle. An easy dish to prepare at home whose greatest difficulty is the preparation of the poached egg. However, if you follow the advice of our cooking school, it will be very easy for you and you can even do it in the microwave. Related article How to make a perfect poached egg (with or without film, on the stove and in the microwave) The perfect Christmas appetizer by Tamara Falcó porcelain Potato parmentier with poached egg, porcini mushrooms and Tamara Falcó truffle for 4 people Ingredients 4 fresh eggs 1 kilogram boletus edulis Wine vinegar 1 melanosporum truffle tuber 1 liter of dark stock meat maldon salt Extra virgin olive oil Sprouts or shootsFor the parmentier: 500 grams of baked potato 250 grams of butter 200 milliliters of milk Salt Pepper Step by step cook the potatoes Pour cold water into a saucepan and add the salt and the potatoes with their skins. Bring to a boil and cook for about 30 minutes. Check if the potatoes are tender by poking them with a toothpick. If so, remove them from the water, peel them and pass them through a potato mill or sieve. prepare the parmentier Put the mashed potatoes in a saucepan over low heat. Add the cold, chopped butter and work until incorporated. Then add the hot milk little by little, until you get the desired texture (you may not need to add all the milk). Season with salt and pepper and set aside covered with a film of skin so that the surface does not dry out. Reduces meatiness Pour it into a saucepan and bring it to medium heat, until it reduces (you should get a demi-glace). book it Brown the ceps Clean the porcini mushrooms to remove any traces of soil they may have. If you bought them dried, hydrate them in room temperature water for 10 to 15 minutes. Chop them and brown them in a pan with a few drops of oil, then add the demi-glace and stir to coat the mushrooms. Correct with salt and pepper. porcelain make the eggs Put a saucepan with plenty of water and a little vinegar on the heat. When it’s almost boiling, turn the heat down (you don’t need it to boil). Form a whirlpool by stirring the water with a wooden spoon. Add 1 egg inside the swirl and wrap the yolk with the white while cooking. After 3 minutes, gently remove the egg with a slotted spoon. Cook the other 3 eggs in the same way. mount the plate Place a potato parmentier base on the bottom of the plates. Add 1 poached egg on top, surround it with sautéed porcini mushrooms, sprinkle with chopped or grated truffle and garnish with a few tender shoots or sprouts. Sprinkle with Maldon salt and drizzle with raw extra virgin olive oil. porcelain porcelain porcelain Substitutes for fresh truffles for Tamara Falcó’s recipe As we mentioned above, the truffle that Tamara Falcó uses in her recipe for potato parmentier with poached egg and porcini mushrooms is very expensive. But you can get an equally delicious result with a cheaper truffle or with tartufato. Here you have two options. Amazon Natural Black Truffle in its Juice Brand: Delights of the Earth Quantity: 15 grams Price: €19 TO BUY Amazon tartufata sauce Brand: Risto Salse Quantity: 500 grams Price: €20.90 TO BUY Do you want to stop receiving the most important news from Readings?
porcelain Monday, November 21, 2022 In the kitchens of Porcelanosa Kitchens, Tamara Falcó is the queen. Taste, glamor and raw materials are the keys to this Christmas appetizer that you can also prepare at home and surprise your guests. Related article Tamara Falcó surprises Isabel Preysler with a traditional recipe for Mother’s Day: seafood rice (with video) The main ingredients of the recipe are very cheap: eggs and potatoes. The chic touch is provided by the bolete (which you can buy dehydrated if you can’t find them fresh) and the truffle. Tamara Falcó uses a fresh uber melanosporum truffle, but if that ingredient is skyrocketing your budget, you can use truffles wrapped in their own juice or even a bit of tartufato (truffle cream), which are much cheaper. Related article Tamara Falcó cooks up a gourmet burger that would even be eaten by Isabel Preysler (with surprise ingredients) The recipe prepared by Tamara Falcó is a potato parmentier with porcini mushrooms, poached egg and truffle. An easy dish to prepare at home whose greatest difficulty is the preparation of the poached egg. However, if you follow the advice of our cooking school, it will be very easy for you and you can even do it in the microwave. Related article How to make a perfect poached egg (with or without film, on the stove and in the microwave) The perfect Christmas appetizer by Tamara Falcó porcelain Potato parmentier with poached egg, porcini mushrooms and Tamara Falcó truffle for 4 people Ingredients 4 fresh eggs 1 kilogram boletus edulis Wine vinegar 1 melanosporum truffle tuber 1 liter of dark stock meat maldon salt Extra virgin olive oil Sprouts or shootsFor the parmentier: 500 grams of baked potato 250 grams of butter 200 milliliters of milk Salt Pepper Step by step cook the potatoes Pour cold water into a saucepan and add the salt and the potatoes with their skins. Bring to a boil and cook for about 30 minutes. Check if the potatoes are tender by poking them with a toothpick. If so, remove them from the water, peel them and pass them through a potato mill or sieve. prepare the parmentier Put the mashed potatoes in a saucepan over low heat. Add the cold, chopped butter and work until incorporated. Then add the hot milk little by little, until you get the desired texture (you may not need to add all the milk). Season with salt and pepper and set aside covered with a film of skin so that the surface does not dry out. Reduces meatiness Pour it into a saucepan and bring it to medium heat, until it reduces (you should get a demi-glace). book it Brown the ceps Clean the porcini mushrooms to remove any traces of soil they may have. If you bought them dried, hydrate them in room temperature water for 10 to 15 minutes. Chop them and brown them in a pan with a few drops of oil, then add the demi-glace and stir to coat the mushrooms. Correct with salt and pepper. porcelain make the eggs Put a saucepan with plenty of water and a little vinegar on the heat. When it’s almost boiling, turn the heat down (you don’t need it to boil). Form a whirlpool by stirring the water with a wooden spoon. Add 1 egg inside the swirl and wrap the yolk with the white while cooking. After 3 minutes, gently remove the egg with a slotted spoon. Cook the other 3 eggs in the same way. mount the plate Place a potato parmentier base on the bottom of the plates. Add 1 poached egg on top, surround it with sautéed porcini mushrooms, sprinkle with chopped or grated truffle and garnish with a few tender shoots or sprouts. Sprinkle with Maldon salt and drizzle with raw extra virgin olive oil. porcelain porcelain porcelain Substitutes for fresh truffles for Tamara Falcó’s recipe As we mentioned above, the truffle that Tamara Falcó uses in her recipe for potato parmentier with poached egg and porcini mushrooms is very expensive. But you can get an equally delicious result with a cheaper truffle or with tartufato. Here you have two options. Amazon Natural Black Truffle in its Juice Brand: Delights of the Earth Quantity: 15 grams Price: €19 TO BUY Amazon tartufata sauce Brand: Risto Salse Quantity: 500 grams Price: €20.90 TO BUY
