{"id":6618,"date":"2012-06-05T11:36:52","date_gmt":"2012-06-05T10:36:52","guid":{"rendered":"https:\/\/pontedaboga.es\/blog\/?p=1073"},"modified":"2012-06-05T11:36:52","modified_gmt":"2012-06-05T10:36:52","slug":"lamprea-a-la-bordalesa-con-alais","status":"publish","type":"post","link":"https:\/\/pontedaboga.es\/en\/lamprea-a-la-bordalesa-con-alais\/","title":{"rendered":"Lamprea a la Bordalesa con Ala\u00efs"},"content":{"rendered":"<p><a href=\"https:\/\/pontedaboga.es\/wp-content\/uploads\/2012\/06\/LAMPREA004-1-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1075\" title=\"LAMPREA\" src=\"https:\/\/pontedaboga.es\/wp-content\/uploads\/2012\/06\/LAMPREA004-1-1.jpg\" alt=\"\" width=\"559\" height=\"372\" \/><\/a><br \/>\nEl ingrediente b\u00e1sico de esta receta es una lamprea de 1 kilo de peso.<br \/>\nEn un recipiente con agua hirviendo se escalda una lamprea por dos veces seguidas extendi\u00e9ndola seguidamente sobre una mesa para poder limpiarla bien. Con un cuchillo se raspa la piel para quitarle el limo que tenga adherido y se le corta la cebza a la altura de sus orificios, extray\u00e9ndole en este momento la sangre que derrame, la cual se dejar\u00e1 en una taza mezcl\u00e1ndola con <a href=\"https:\/\/pontedaboga.es\/los-vinos\/alais-2009\/\" target=\"_blank\" rel=\"noopener noreferrer\">vino Ala\u00efs<\/a>.<br \/>\nSe le hace un corte a la lamprea en el centro sin llegar a trocear para poder extraer \u201centera\u201d la espina con sus desperdicios y se trocean despu\u00e9s en rodajas de 7 cms de ancho aproximadamente.<br \/>\nSe coloca a fuego un recipiente con 4 cucharadas de aceite de oliva, 2 dientes de ajo picado, 200 grs. de cebolla picada muy fina y una hoja de laurel. Al dorarse todo ello se le a\u00f1ade sal y se espolvorea con pimienta blanca, introduciendo a\u00a0 continuaci\u00f3n la lamprea y dejando cocer durante 20 minutos.<br \/>\nSe pone a hervir en un cazo \u00bc de litro de vino Ala\u00efs con un diente de ajo. Se deja hervir hasta que quede reducido a la mitad, por evaporaci\u00f3n se separa despu\u00e9s del fuego y se vierte este vino reducido y la sangre mezclada en la taza del recipiente de la lamprea. Removiendo poco a poco y agregando una cucharadita peque\u00f1a de mostaza, se pone a fuego lento durante 20 minutos aprox.<br \/>\nLa lamprea ya preparada se deposita en una fuente y la salsa del recipiente se pasa un tamiz aprovech\u00e1ndola al m\u00e1ximo, derram\u00e1ndolo despu\u00e9s sobre la lamprea. Se suele servir bien caliente en tarteras de barro adornadas con trozos de pan frito o tostado y cebolletas. Se acompa\u00f1a con arroz blanco.<br \/>\n(Receta del Restaurante <a href=\"https:\/\/pontedaboga.es\/blog\/a-la-brasa-punta-trasera-gallega-preparada-tipo-sudamerica\/\" target=\"_blank\" rel=\"noopener noreferrer\">A la Brasa<\/a>)    \t    \t<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El ingrediente b\u00e1sico de esta receta es una lamprea de 1 kilo de peso. En un recipiente con agua hirviendo se escalda una lamprea por dos veces seguidas extendi\u00e9ndola seguidamente sobre una mesa para poder limpiarla bien. Con un cuchillo se raspa la piel para quitarle el limo que tenga adherido y se le corta [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":6488,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[211],"tags":[183,236,238,239,240],"class_list":["post-6618","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","tag-ponte-da-boga","tag-restaurante-a-la-brasa","tag-alais-2009","tag-lamprea-a-la-bordalesa","tag-receta-gallega"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Lamprea a la Bordalesa con Ala\u00efs - Adega Ponte da Boga<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pontedaboga.es\/en\/lamprea-a-la-bordalesa-con-alais\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lamprea a la Bordalesa con Ala\u00efs - Adega Ponte da Boga\" \/>\n<meta property=\"og:description\" content=\"El ingrediente b\u00e1sico de esta receta es una lamprea de 1 kilo de peso. 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