ʻO nā lauahi gourmet: kahi, pehea a no ke aha

Ua hele lākou mai kahi "mana liʻiliʻi" o kaʻiʻo e hōʻike i ka hale ʻaina ʻai haute. ka hauha ʻOluʻolu lākou no ka leʻo, e hoʻomākaukau ana iā lākou ʻo nā mea āpau he mea noʻeau a me kahi pilikia ʻoiai no nā chefs TOP nui loa.

i keia la hoʻopau ua hoʻoholo mākou e hele e ʻimi i ka kuhikuhi, ʻōlelo aʻoaʻo a me nā mea ʻono e ʻae iā ʻoe e leʻaleʻa i kēia mea hana i ke ala momona loa.

No ke aha mākou e ʻai ai i nā fungus

Fish he leʻaleʻa gastronomic maoli lākou. Ma muli o kona ʻano, kona ʻano, kona ʻala a me kona ʻala. Me kēlā ʻōlelo, hiki iā ʻoe kekahi paipai iā ʻoe e ʻai hou i nā lauhi no ka mea ʻae lākou iā ʻoe e hoʻololi i kāu papaʻai, a, i ka manawa like, e hoʻomāmā iki.

Kaukaʻi ʻia i ka likelika o kāu ʻiʻo, nā fungus loaʻa ma waena o 78 a me 92% wai. Haʻahaʻa lākou i nā calories a haʻahaʻa loa ka momona. Loaʻa iā lākou he mau paʻakai, e like me ka phosphorus a me ka potassium a, i kahi liʻiliʻi, sodium, sulfur, magnesium, a me calcium. Hāʻawi pū kekahi mau ʻano i nā wikamina o nā hui A, B a me D. ʻOiaʻiʻo, me ka ʻokoʻa o ka mea i kapa ʻia he ate pipi (Fistulin hepatic), nele lākou i ka wikamina C. ʻAʻohe mea i hiki ʻole ke uku ʻia e ka lawe ʻana. he papaʻai like ʻole a kaulike hoʻi.

La Lobita: nā meaʻai haute me nā lau

Aia ma Navaleno, Soria, Ka Lobby ua manaoia he hookahi o na luakini o ka meaʻai mycological. I ke kauoha o ke kapuahi ʻO Elena Lucas, ke kolu o ka hanauna o ka ʻohana i hoʻolaʻa ʻia no ka kuke ʻana.

ʻO Boletus ceviche me nā pineapple ʻōmaʻomaʻo i kuʻi ʻia; ʻO ka kinipōpō kuke me ka boletus; ʻO nā huaʻulaʻula mai Soria, glacé marron mai Bierzo, tred curd a me elderberry jam a me Udon "a la carbonara soriana", kekahi o nā ala e ʻaʻa ai kēia hale ʻaina. mana i nā huaʻi honua.

ʻO ka hoʻokumu ʻana, kaena kaena 1 hōkū ʻo Michelin, hana wale me kahi papa inoa hoʻāʻo e ʻokoʻa e like me ke kau. ʻO kēia mea, kālele ʻia i ka truffle ʻeleʻele, uku ʻia ma 72 euro no kēlā me kēia kanaka.

Kū ma La Cocina de María Luisa

Mai Navaleno, Soria, a i Madrid, mai ka hope e kuke. Maria Luisa Banzo manaʻo ʻia ʻo ka mōʻī wahine o nā hua hou i ke kapitala. I ka papa kuhikuhi o kou hale ʻaina, Ka Hale Kuke o Maria Luisa, Aia ma ke alanui Jorge Juan kū hoʻokahi, aia kahi ʻāpana holoʻokoʻa i hoʻolaʻa ʻia i nā "mycological whims".

Ma laila mākou e ʻike ai i nā mea laʻa e like me ka bolutus i kālua ʻia, nā hua manu i hoʻouluulu ʻia i ka wā, monkfish me ka ʻulala a me ke kohu truffle a i ʻole ke kākalaioa, ka truffle a me ka palaoa mushroom salmon puhi ʻia. Kahi kamaʻilio koʻikoʻi.

Ma hea e kūʻai ai i nā ʻalalā

Inā hoʻoholo hope loa ʻoe e hoʻāʻo iā ʻoe iho i ka hōʻoia a hoʻonui kāu kīʻaha hoʻoliʻiliʻi ponoʻī, ua hōʻiliʻili mākou mai ka waha o ka poʻe loea e pili ana i ke kumuhana, nā ʻōlelo aʻoaʻo āpau e hoʻonui ai i kēia hana.

ʻO ka piko mua ka mea maopopo loa: Inā ʻaʻole ʻoe ʻike i nā huaʻalalā, mai koho ʻoe iā lākou. Inā koho ʻoe e kūʻai iā lākou, aia ma ka liʻiliʻi he ʻelua mau helu wahi maikaʻi ma Madrid. Kū like nā mea like no ke ʻano a me ka maikaʻi o kā lākou mau hua. ʻO ka mua ka Nā hua Vazquez, kahi "hale kūʻai" hua ma ke alanui Ayala. A ʻo ka lua ka mea kaulana Gourmet Gula, ma ke alanui Ortega y Gasset. He hale kūʻai kā lākou ma Platea, ma ke Alanui Goya. He ʻoiaʻiʻo paradaiso foodies.

ʻO nā momona wale nō e like me ke kau

Ma waena o nā huaalalā, kanalua ʻole nā ​​mōʻī o ke kau hāʻule boletus edulis,'O pu o ka make, mele mele a mele mele, I waena o nā mea ʻē aʻe.

E like me kā Elena Lucas, ka mea kuke ma La Lobita, kahi hale ʻaina i loea i nā kamalā, kuhikuhi, aia nō he momi maoli e kiʻei kokoke ana i ka hopena o ka hoʻoilo, i Malaki perrechicos, ka mea hiki ke uku ʻaneʻane € 300 no ka kilo i kekahi mau hale ma ka Basque Country.

Ma waena o pulupulu, pono ia e hoʻokalakala i ka nui aku, i hōʻiliʻili ʻia ma waena o ʻApelila a me Mei a hiki ke kū i ke kumu kūʻai 70 euro no ka kilo. Kūlana nui lākou a he kūpono lākou i kahi mokuna ʻokoʻa

A puni me nā mākala, nā huaalalā puna

La morell He momi mycological maoli ia. ʻOno ia, me kahi ʻano hoihoi a paʻakikī loa e loaʻa. He ʻōlelo koʻikoʻi ʻo La Lobita inā makemake mākou e hoʻāʻo i kēia mea ke hiki mai ke kau, e like me nā hōkū i ka papa kuhikuhi mea ulu a me nā lau nahele.

Inā mākou e makemake e hoʻomākaukau iā lākou ma ka home, e hōʻike iā Elena Lucas, pono mākou e hoʻomanaʻo i ka morel loaʻa kahi lāʻau make wela labile a he mea pono e hoʻomaloʻo ia a laila kuke iā ia no 10-15 mau minuke ma ka liʻiliʻi 60ºC i mea e lilo ai kēlā toxin. A laila pono ʻoe e hoʻolei i ka wai, no ka mea ʻaʻole hiki ke hoʻohana hou ʻia. Ke kuke ʻia, hiki iā mākou ke hoʻomākaukau i ka mea pono i loko he hoʻowali kolohe, i loko o kahi kō, a i hoʻopihapiha ʻia paha, ʻo ia ke ʻano o ka ʻano maʻamau o kēia ʻano mushroom.

Pehea e holoi ai i nā lau

Pono ʻoe e holoi i nā makale? Pehea? I ka manawa hea? ʻAʻole nō hoʻokahi wale nō ka pane a hāʻawi ʻia e kahi loea e like me Maria Luisa Banzo, kuke o Ka Hale Kuke o Maria Luisa.

Ka mua: Holoi ʻia nā pūpū, no ka mea ulu lākou i kahi kūlohelohe kahi e loaʻa ai nā ʻano holoholona āpau a no ka mea, e like me ka maʻamau, lawe lākou i ka nui o ka lepo me lākou. I kēia manawa, loaʻa i kēlā me kēia i kāna mau hana hoʻopunipuni.

El Nīscalo, he lau nahele kino loa, pono nui ia i ka wai no ka mea ke ʻoki ʻia e maloʻo a pēlā e loaʻa ai ke ʻano. Eia kekahi, ʻoi aku ka maʻalahi o kēia ala e hoʻokuʻu i ka lepo. ʻO ka Pana kakalaioa pono ʻoe e waiho i loko o ka wai, akā ʻoi iki ka manawa a hoʻokahe loa iā ia. ʻO ka boletus hoʻomaʻemaʻe ma lalo o ka piula me kahi palaki mua. ʻO ka alahele a ʻo ka thaki melemele hoʻokomo ʻia lākou i loko o ka colander, me he mea lā he strawberry lākou.

Pono mau ʻoe ninini maikaʻi loa i nā momona, waiho iā lākou i loko o kahi kahe a i ʻole, i ka hihia o boletus, i kahi kāwele kīhini. ʻOiaʻiʻo, ke kuke ʻana iā lākou e hydrated hou lākou.

Mele a me boletus?

ʻO Mykés Gourmet He hui liʻiliʻi a ʻōpio ia i ka panalāʻau o Soria i loea i ka elaboration o delicatessen me truffle ʻeleʻele a keʻokeʻo. ʻO kāna meli ʻoka me ka paʻi o ka truffle ʻeleʻele (kahi 170 gr jar ma kahi o 10 euro) kahi waiwai nui. Aia kekahi lumi no nā mushroom i kāna laina huahana. Pololei, no ka boletus.

ʻO ka waiūpaʻa ʻaila, ka aila ʻōliva puʻupaʻa keu a me ka fleur de sel me boletus. ʻO ka hoʻohuihui hoʻowahāwahā loa ʻO ia ka ʻalani ʻulaʻula me ka momona boletus mai nā ululāʻau o Soria, i hana ʻia me ke kō kō. Kūpono no nā mea hoʻomaka a me nā mea ʻono.

ʻO kahi aperitif crunchy i ke kaila o Albert Adrià

ʻAi ʻia e ʻono he laina o nā huahana gourmet i hoʻolālā ʻia e chef TOP ʻO Albert Adrià no ke kau inoa ʻana Bidfood guzman.

ʻO kēia nā meaʻai māmā, nā nahu e kū ai ʻo Adrià i kahi ala kūikawā, mākaukau e kālua a lawelawe ma ke ʻano he aperitif a i kahi kapa komo. Aia o limu, heʻe, hihi hōkū a, ʻoiai, o hauha. Loaʻa no ka hōkele a me ka hale ʻaina wale nō.

ʻO Shiitake a me nā pulupulu lāʻau ʻē aʻe

ʻO ka hae o nā hale ʻaina fusion no ka manawa lōʻihi, ka he mea kanu nahu Ua hoʻomaka lākou e hōʻike iki aʻe i nā hale kūʻai gourmet a me nā hale kūʻai. He aha e hana ai me lākou a, ma mua o nā mea āpau, no ke aha e ʻai ai iā lākou? No ka mea ʻono lākou, akā no ka mea loaʻa iā lākou nā pono olakino hoihoi.

Ma ʻAsia lākou kekahi o nā mea nui nā kumu protein no ka poʻe e ukali i ka papaʻai vegetarian. Mai kahi manaʻo nutritional waiwai lākou i nā wikamina D, B, K a me nā minelala e like me ka hao a me ka zinc, a me nā mea ʻē aʻe. A e like me ka lāʻau lapaʻau Kina kuʻuna, loaʻa nā mushroom shiitake anti-inflammatory a me nā mea hoʻonāukiuki o ka ʻōnaehana pale pale. ʻO kahi mushroom lāʻau me nā leka āpau, e like me reishi (a i ʻole mushroom hope) a chaga paha.

In Puke 'Superfoods' hāʻawi i kekahi mau manaʻo e kuke iā lākou, e mālama nei i kā lākou ʻono a me nā ʻano maikaʻi. Kekahi mea iʻokoʻa, maikaʻi a me nā mea hōʻoluʻolu e hoʻohui i kā mākou papaʻai.