Cuscús de perdiz y pesto de setas trufado

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Cuscús de perdiz y pesto de setas trufado. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Cuscús de perdiz y pesto de setas trufado is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They're nice and they look fantastic. Cuscús de perdiz y pesto de setas trufado is something that I have loved my whole life.

Many things affect the quality of taste from Cuscús de perdiz y pesto de setas trufado, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cuscús de perdiz y pesto de setas trufado delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cuscús de perdiz y pesto de setas trufado is 2 pax. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few components. You can cook Cuscús de perdiz y pesto de setas trufado using 17 ingredients and 13 steps. Here is how you can achieve it.

Esta receta nació a partir de un pesto de setas y trufa, y a la variedad de caza con la cocino a menudo,

Ingredients and spices that need to be Make ready to make Cuscús de perdiz y pesto de setas trufado:

1. 100 gr cuscús
2. 150 gr setas trompetas de la muerte rehidratadas
3. 1 perdiz de tiro
4. Masa de tortita de Ángel León, sin camarones, ni cebolleta
5. 250 gr fondo de perdiz
6. 250 gr agua
7. 75 gr harina floja
8. 25 gr harina de garbanzos
9. 10 gr sal
10. 1 yema de huevo
11. Sal y azúcar para curar la yema
12. 1 cebolla con piel
13. 1 zanahoria
14. 1 puerro
15. 1 trufa o pasta de trufa
16. 50 gr piñones tostados
17. Aceite de oliva Oleo Quiros variedad arbequina

Instructions to make to make Cuscús de perdiz y pesto de setas trufado

1. Limpiamos las perdiz sacamos, las pechugas, troceamos la carcasa y rústicos en una cacerola con dos cucharadas de aceite ponemos el puerro limpio, la cebolla con piel y la zanahoria cubrimos con agua y ponemos a cocer
2. Ponemos la yema de huevo en una mexcla de sal y azúcar al 60/40% durante 30min. Reservar en aceite de oliva.
3. Hidratamos las trompetas con agua tibia.
4. Reducir 200 ml caldo, con una cucharada de miel y rectificar de sal y pimienta, texturizar con maizena o xantana
5. Una vez tengamos el fondo, colamos y tomamos la misma cantidad de cuscús y de caldo, dejamos reposar filmado
6. Para el pesto saltearemos las setas con un diente de ajo picado, y las pondremos en un bote alto, junto con los piñones, sal y una cuchara de pasta de trufa y un buen chorro de aceite de oliva variedad arbequina.
7. Trituramos hasta conseguir una pasta. Se le puede añadir unas gotas de limón.
8. Mantecar el cuscús con el pesto dejándolo suelto pero untuoso.
9. Para las tortitas mezclar bien y rellenar un biberón y en una sartén antiadherente con unas gotas de aceite rociar en círculos una cantidad mínima de caldo, que cubra el fondo de la sartén, dejar dorar, y sacar con cuidado sobre papel absorbente. Reservar.
10. Salpimentar la pechuga de perdiz y marcar 2 min por la piel
11. Ponemos unos puntos de reducción aparte.
12. Ponemos en el fondo del plato el cuscús de pesto de setas la yema en el centro con cuidado de que no se rompa, la perdiz fileteada a un lado, salseada con la reducción y cubrimos el plato con la tortillita crujiente.
13. Buen provecho.

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So that's going to wrap this up for this special food Simple Way to Make Favorite Cuscús de perdiz y pesto de setas trufado. Thanks so much for your time. I'm sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!