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Paletilla de cordero
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Recipes by Cullera de Boix

Paletilla de cordero

Nivel de dificultad: alta

Personas: 3

Tiempo de presparación: 36h


Ingredientes

  • 1 paletilla de cordero
  • 3 corazones de alcachofa
  • 1 alcachofa
  • 2 cucharadas de caldo de ternera concentrado
  • 1 patata mediana, pelada y cortada fina
  • Aceite de oliva virgen extra, sal y pimienta negra
  • 1 rama de tomillo y 1 cucharada de mantequilla
  • 1 diente de ajo y cebollino
  • 100 ml de nata líquida al 35 % MG

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Paletilla de cordero (Enrique Marco / CUINA)
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Preparación

Poner la paletilla salpimentada en una bolsa para cocinar al vacío y añadirle una cucharada aceite, el ajo y el tomillo. Hacer el vacío, sellarla y poner a cocer, a 85 grados, durante 12 horas en el horno.
Abrir la bolsa y mezclar el caldo que ha dejado el cordero con el caldo de ternera concentrado. Hervirlo y reducirlo a textura de salsa. Añadir la mantequilla para ligar la salsa.
Retirar el hueso del cordero, en caliente.
Envolver con film el cordero deshuesado. Dejar enfriar.
Saltear los corazones de alcachofa con aceite y mantequilla a partes iguales; añadir la patata y la nata y dejar cocer. Triturarlo hasta obtener un puré.
Cortar la alcachofa en láminas finas y freír con el aceite bien caliente para hacer chips.
Cuando el cordero se haya enfriado, separar las raciones, marcarlas en la plancha y hornear para terminar la cocción.
Emplatar el cordero acompañado del puré, la salsa y los chips de alcachofa y añadir cebollino picado.


Paletilla de cordero con alcachofas

Xavier Matarrodona nos propone una receta de carne con las hortalizas del delta del Llobregat

Es un clásico de la cocina catalana y uno de los platos que da mejor resultado sin mucho esfuerzo. Hablamos de la paletilla de cordero al horno, acompañada de algunas hortalizas, una fórmula que puede resultar perfecta para una comida de celebración.

El chef de los restaurantes Cullera de Boix, Xavier Matarrodona, aprovecha la temporada de alcachofas para añadirlas a la receta. Una forma ideal de disfrutar de una de las grandes protagonistas de la huerta barcelonesa.

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