{"id":2637,"date":"2018-10-21T13:48:53","date_gmt":"2018-10-21T13:48:53","guid":{"rendered":"https:\/\/www.maxorata.es\/?p=2637"},"modified":"2023-03-28T13:57:24","modified_gmt":"2023-03-28T12:57:24","slug":"cream-of-lentils-with-cheese-foam","status":"publish","type":"post","link":"https:\/\/maxorata.es\/en\/blog\/cream-of-lentils-with-cheese-foam\/","title":{"rendered":"Cream of lentils with cheese foam"},"content":{"rendered":"
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\"receta01_zoom\"<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div>
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Receta del chef Jos\u00e9 Rojano<\/em><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

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Ingredients<\/h2>\n\n\t\t<\/div>\n\t<\/div>\n\n\t
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250g of lentils<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

<\/span><\/span><\/span><\/span>\n<\/div>\n\t
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25 g onion, 25 g pumpkin, 25 g courgette, 25 g leek, 25 g grated tomato, 25 g red pepper and 25 g carrot<\/p>\n<\/div>\n\n\t\t<\/div>\n\t<\/div>\n

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2 tablespoons of olive oil<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

<\/span><\/span><\/span><\/span>\n<\/div>\n\t
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30 g of semi-cured Maxorata cheese and 30 g of grated cured cheese<\/p>\n<\/div>\n\n\t\t<\/div>\n\t<\/div>\n

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30g of cream<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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Vegetables broth<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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Salt and pepper<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

<\/span><\/span><\/span><\/span>\n<\/div>\n\t
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Paprika<\/span><\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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Vinegar cream<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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Recipe<\/h2>\n\n\t\t<\/div>\n\t<\/div>\n\n\t
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Saute the vegetables with olive oil. Add the paprika and the lentils previously soaked for 6 hours. Moister with the vegetable broth and boil until the vegetables are done. Shred and pass through a masher.<\/p>\n

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For the cream cheese:<\/strong><\/p>\n

Boil the cream and then add the two types of grated cheese. Infuse. Rectify with salt and pepper. Strain through a fine filter and place in a siphon with two loads.<\/p>\n

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For the arrangement of the plate use some Martini glasses. At the base put the lentil cream and on top the cheese foam with the siphon. Finish decorating with a little paprika and vinegar cream<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\t\t<\/div>\n\t<\/div>\n

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SUITABLE FOR VEGETARIAN<\/h3><\/div> <\/div> <\/div> <\/div><\/div><\/div>
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Receta del chef Jos\u00e9 Rojano Ingredients 250g of lentils 25 g onion, 25 g pumpkin, 25 g courgette, 25 g leek, 25 g grated tomato, 25 g red pepper and 25 g carrot 2 tablespoons of olive oil 30 g of semi-cured Maxorata cheese and 30 g of grated cured cheese 30g of cream Vegetables…<\/p>\n","protected":false},"author":3,"featured_media":2639,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[104,43,226],"tags":[],"class_list":["post-2637","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-apto-para-vegetarianos","category-recetas","category-principales-de-jose-rojano","category-104","category-43","category-226","description-off"],"yoast_head":"\nCream of lentils with cheese foam<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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