El majado de almendras es una preparación tradicional española que se utiliza como base para muchos guisos y platos de pescado, como la zarzuela. Consiste en triturar almendras crudas (con o sin piel) junto con ajo, pan duro (previamente remojado en agua o leche) y a veces también con tomate y pimiento rojo. Todo esto se muele para formar una pasta espesa y homogénea que se mezcla con el caldo del guiso o se utiliza como base para una salsa.
El majado de almendras le da al guiso o la zarzuela un sabor intenso y una textura cremosa. Además, las almendras aportan beneficios para la salud ya que son ricas en proteínas, grasas saludables, antioxidantes y vitaminas y minerales esenciales como el calcio y el hierro.
LA SALSA CON LA QUE CONSEGUIRÁS ESPESAR LOS GUISOS, ZARZUELAS, SUQUETS, AÑADIENDO SABOR EXCELENTE. También llamada SALSA DE ALMENDRAS y PICADA CATALANA. MAS RECETAS en Che¡ Paella y Arroz : CALDOS FUMETS FONDOS : SALMORRETAS SOFRITOS SALSAS : VIDEOS DESTACADOS : PAELLAS Y ARROCES SIBARITAS : MARCAS DE TIEMPO : 0:00 Introducción -intro 0:53 sofreir almendras -intro 1:27 perejil -intro 1: 56 ajos -intro 2:40 tostar pan -intro 3:12 machacar ingredientes -intro 3:50 hacer liquido -intro 4:50 agregar -intro
Ingredientes:
– 100 gramos de almendras crudas sin piel
– 2 dientes de ajo
– 1 pimiento rojo
– 1 tomate grande
– Aceite de oliva
– Sal
Preparación:
1. En primer lugar, tostamos las almendras en una sartén sin aceite hasta que estén doradas. Dejamos enfriar.
2. Pelamos y picamos los dientes de ajo. Lavamos y cortamos el pimiento rojo en pequeños trozos y hacemos lo mismo con el tomate.
3. En la misma sartén que hemos tostado las almendras, echamos un chorrito de aceite de oliva y añadimos el ajo, el pimiento y el tomate. Sazonamos con sal y dejamos que se cocine a fuego medio-bajo durante unos 10 minutos.
4. Cuando los vegetales estén blandos, retiramos del fuego y lo dejamos enfriar un poco.
5. Finalmente, ponemos las almendras tostadas en un mortero y las machacamos hasta que queden lo más finas posible. Añadimos la mezcla de vegetales y seguimos machacando hasta que todo quede bien integrado y forme una pasta.
Ya tenemos nuestro majado de almendras listo para añadir a nuestros guisos y zarzuelas. ¡Qué aproveche!
We are going to talk about a recipe that is very interesting. It is used to bind stews, thicken them and give them flavor. It is the almond sauce, it is known as picada catalana, it is where it comes from, it is also called almond majado, although we have appropriated the name majado, because
Majado is a recipe of Peruvian origin, it is made with four basic ingredients, although today there are also those who substitute them. This sauce is used in meat stews, fish, and is a great
Resource for many recipes. we start. On medium heat, first we put almonds, 200 grams, in a pan with a little bit of virgin olive oil, to finally get a mince for a stew for 4 to 5 people, raw almonds are used, salt is added or when it is in the oil or before
Adding it to the frying pan, after toasting for 4 or 5 minutes we will separate them in a mortar. In the same frying pan and at the same temperature add the chopped parsley, as soon as we pass it through the frying pan, no
More than 10 seconds, we will smell the aroma that the parsley gives off and after 10 seconds, no more, we bring it along with the almonds, we put in the mortar. Add a little more oil, always
Virgin olive oil, not vegetable, continue with the heat at medium temperature and when the oil is already hot add a few cloves of garlic, 10 for the quantity that we are preparing, we will keep them suffering for 4 or 5 minutes, remember medium low heat, at no time
Should anything burn, once removed from the pan we remove the skin from the garlic clove and we take the garlic cloves, which are now soft, to the mortar. As we still have plenty of oil left and with a garlic flavor, we add the bread, for this use the order that I
Am giving you is important, the bread must be hard, from one day to the next, we dip it in the oil on both sides and we fry, 4 or 5 slices, once fried, about 4 minutes, we let it cool and we take it to the mortar. We already
Have all the ingredients in the mortar and now what we have to do is crush these ingredients, grind them until we make a paste, this paste is what we will later add to the stew, but I am going
To give you some advice, today we have grinders, it will work for you to come out with a much better finish and I am not explaining to you the time that you are going to save by crushing. But it is not finished yet, here we are missing something very
Important. How do we incorporate this sauce into the stew? Well, you have to make it liquid. We have made it with the four main ingredients, it could have varied with hazelnut, with pine nut, there is also the custom of adding saffron, even even chocolate, but already then we are getting
Into the particularities of the recipe, the basic one and the origin is this, And with that said, I go back to how to make this sauce liquid? the most appropriate and coherent thing to do is to add the same broth with which we are
Making the stew, it is diluted and usually added a few minutes before finishing the stew, and some add a little cognac, then we go towards the brave flavors. Here we see how it is added to a Zarzuela, but it is also used with meat, such as rabbit stews, fish in general.
Any questions you have write me in the comments of the video and I will answer you.
