div dir=»ltr» style=»text-align: left;» trbidi=»on»div align=»center» class=»MsoNormal» style=»text-align: center;»bspan style=»color: #660000; font-family: inherit;»Una propuesta surgida de varios vinos catadosnbsp;o:p/o:p/span/b/divdiv align=»center» class=»MsoNormal» style=»text-align: center;»bspan style=»color: #660000; font-family: inherit;»con anterioridad/span/b/divdiv align=»center» class=»MsoNormal» style=»text-align: center;»o:pspan style=»color: #783f04; font-family: inherit;»bbr //b/span/o:p/divdiv class=»MsoNormal» style=»text-align: justify;»span style=»color: #783f04; font-family: inherit;»bo:pL/o:pspan style=»text-align: justify;»lega la Semana Santa y todos nos preguntamos qué cocinar, con toda la familia alrededor, quizás tengamos ganas de hacer algo especial y sorprenderlos. nbsp;Algunos vinos que caté este año, combinan con varios platos típicos como pescados, mariscos, moluscos. Y la sorpresa para los lectores: Las primeras recetas del BLOG de Vinos de Argentina. nbsp;A disfrutar!/span/b/span/divdiv class=»MsoNormal» style=»text-align: left;»span style=»color: #783f04; font-family: inherit;»bo:pnbsp;/o:po:pnbsp;/o:p/b/span/divdiv class=»MsoNormal»bspan style=»font-family: inherit;»span style=»color: #660000;»FABRE MONTMAYOU RESERVA CHARDONNAY/spanspan style=»color: #783f04;»o:p/o:p/span/span/b/divdiv class=»MsoNormal»span style=»color: #783f04; font-family: inherit;»bPara deleitarse con un exquisito Pulpo a la Gallegao:p/o:p/b/span/divdiv class=»MsoNormal»span style=»color: #783f04; font-family: inherit;»bbr //b/span/divdiv class=»separator» style=»clear: both; text-align: center;»a href=»http://2.bp.blogspot.com/-ht8meNFY6R8/T3SXPvO5RpI/AAAAAAAAEH4/g1XrdLbdOMA/s1600/pulpo+a+la+gallega.JPG» imageanchor=»1″ style=»clear: left; float: left; margin-bottom: 1em; margin-right: 1em;»span style=»color: #783f04; font-family: inherit;»bimg border=»0″ height=»133″ src=»http://2.bp.blogspot.com/-ht8meNFY6R8/T3SXPvO5RpI/AAAAAAAAEH4/g1XrdLbdOMA/s200/pulpo+a+la+gallega.JPG» width=»200″ //b/span/a/divdiv class=»MsoNormal»br //divdiv class=»MsoNormal»bspan style=»color: #783f04; font-family: inherit;»INGREDIENTES:o:p/o:p/span/b/divdiv class=»MsoNormal»br //divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo2; tab-stops: list .5in; text-autospace: ideograph-numeric; text-indent: -.25in;»span style=»color: #783f04; font-family: inherit;»b·nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp; Pulpo 1 kg o:p/o:p/b/span/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo2; tab-stops: list .5in; text-autospace: ideograph-numeric; text-indent: -.25in;»span style=»color: #783f04; font-family: inherit;»b·nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp; Papas medianas 4 o:p/o:p/b/span/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo2; tab-stops: list .5in; text-autospace: ideograph-numeric; text-indent: -.25in;»span style=»color: #783f04; font-family: inherit;»b·nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp; Aceite de oliva c/n o:p/o:p/b/span/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo2; tab-stops: list .5in; text-autospace: ideograph-numeric; text-indent: -.25in;»span style=»color: #783f04; font-family: inherit;»ba href=»http://www.blogger.com/blogger.g?blogID=5368831709782011722″ name=»dfn1″/a·nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp; span class=»Definition»Pimentón/span dulce o picante c/no:p/o:p/b/span/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo2; tab-stops: list .5in; text-autospace: ideograph-numeric; text-indent: -.25in;»span style=»color: #783f04; font-family: inherit;»bbr //b/span/divdiv class=»MsoNormal»br //divdiv class=»MsoNormal»span style=»color: #783f04; font-family: inherit;»bPREPARACION:nbsp;/b/span/divdiv class=»MsoNormal»/divdiv style=»text-align: justify;»span style=»color: #783f04; font-family: inherit;»bLavar muy bien el pulpo. Colocar una cacerola con abundante agua con sal a hervir. Sumergir el pulpo por 15 segundos y retirar. (lo que popularmente se llama ‘asustar’ el pulpo) Sirve para que la piel se contraiga y no se desprenda en la cocción. Repetir tres veces la acción. Por último dejar cocinar por aproximadamente 45 minutos (se calcula 45 minutos por kilo de pulpo)./b/span/divdiv style=»text-align: justify;»span style=»color: #783f04; font-family: inherit;»bDejar enfriar, una vez cocido, dentro del líquido de cocción. En otra olla, colocar las papas con su piel en agua con sal y una hoja de laurel a cocinar por 20 minutos. Sobre una fuente o plato, colocar las papas peladas y cortadas de 2 cm de espesor, sobre estas colocar los tentáculos limpios del pulpo cortado en pequeños trozos (la cabeza no se usa). Rociar con el aceite de oliva y, por último, con el pimentón. Servir y acompañarlo con un Fabre Montmayou Reserva Chardonnay.span style=»text-align: left;»nbsp;/span/b/span/divbr /div class=»MsoNormal»br //divdiv class=»separator» style=»clear: both; text-align: center;»a href=»http://2.bp.blogspot.com/-UvoBU1fuIlI/T3SXm4a5LzI/AAAAAAAAEIA/NaiHc_LJeEY/s1600/7.gif» imageanchor=»1″ style=»clear: left; float: left; margin-bottom: 1em; margin-right: 1em;»span style=»color: #783f04; font-family: inherit;»bimg border=»0″ height=»200″ src=»http://2.bp.blogspot.com/-UvoBU1fuIlI/T3SXm4a5LzI/AAAAAAAAEIA/NaiHc_LJeEY/s200/7.gif» width=»200″ //b/span/a/divdiv class=»MsoNormal»span style=»color: #783f04; font-family: inherit;»bo:p/o:p/b/span/divdiv class=»MsoNormal»span style=»color: #783f04; font-family: inherit;»bspan lang=»ES»Un e/spanxcelente chardonnay de calidad superior, en parte con crianza en barricas de roble francés, de color amarillo dorado. Un vino rico en aromas, con notas a frutas tropicales y vainilla. Un vino blanco con estructura, de largo final, ideal para acompañar pescados, mariscos y quesos azules.o:p/o:p/b/span/divdiv align=»center» class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;»buspan style=»color: #783f04; font-family: inherit;»br //span/u/b/divdiv align=»right» class=»MsoNormal» style=»text-align: right; text-autospace: ideograph-numeric;»bspan style=»color: #783f04; font-family: inherit;»Reserva Chardonnayo:p/o:p/span/b/divdiv align=»right» class=»MsoNormal» style=»text-align: right; text-autospace: ideograph-numeric;»bspan style=»color: #783f04; font-family: inherit;»de Bodega Fabre Montmayouo:p/o:p/span/b/divdiv align=»right» class=»MsoNormal» style=»line-height: 10.0pt; tab-stops: 142.45pt; text-align: right; text-autospace: ideograph-numeric;»span style=»color: #783f04; font-family: inherit;»bPrecio sugerido a abril de 2012: $ 77o:p/o:p/b/span/divdiv class=»MsoNormal»br //divdiv class=»MsoNormal»br //divdiv class=»MsoNormal»br /a name=’more’/abr //divdiv class=»MsoNormal»bspan style=»color: #660000; font-family: inherit;»SAURUS SAUVIGNON BLANC/span/b/divdiv class=»MsoNormal»span style=»color: #783f04; font-family: inherit;»bPara salir de la rutina con unos sabrosos Spaghettis alla Vongoleo:p/o:p/b/span/divdiv class=»separator» style=»clear: both; text-align: center;»a href=»http://2.bp.blogspot.com/-x2go8B–41g/T3SZrvyV1BI/AAAAAAAAEII/2KQU7qhJjBY/s1600/Q31OD00Z.jpg» imageanchor=»1″ style=»clear: left; float: left; margin-bottom: 1em; margin-right: 1em;»span style=»color: #783f04; font-family: inherit;»bimg border=»0″ height=»150″ src=»http://2.bp.blogspot.com/-x2go8B–41g/T3SZrvyV1BI/AAAAAAAAEII/2KQU7qhJjBY/s200/Q31OD00Z.jpg» width=»200″ //b/span/a/divdiv class=»MsoNormal»br //divdiv class=»MsoNormal»strongspan style=»color: #783f04; font-family: inherit;»INGREDIENTES (4 porciones):o:p/o:p/span/strong/divdiv class=»MsoNormal»br //divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 35.35pt; margin-right: 0in; margin-top: 0in; mso-list: l2 level1 lfo3; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»bnbsp; nbsp;3 dientes de ajo o:p/o:p/b/span/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 35.35pt; margin-right: 0in; margin-top: 0in; mso-list: l2 level1 lfo3; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»bnbsp; nbsp;Aceite o:p/o:p/b/span/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 35.35pt; margin-right: 0in; margin-top: 0in; mso-list: l2 level1 lfo3; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»bnbsp;nbsp;Pimienta o:p/o:p/b/span/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 35.35pt; margin-right: 0in; margin-top: 0in; mso-list: l2 level1 lfo3; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»bnbsp; 1 manojo de perejil o:p/o:p/b/span/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 35.35pt; margin-right: 0in; margin-top: 0in; mso-list: l2 level1 lfo3; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»bnbsp; 400 gr de espaguettis o:p/o:p/b/span/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 35.35pt; margin-right: 0in; margin-top: 0in; mso-list: l2 level1 lfo3; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»bnbsp; 1 kg de almejas o:p/o:p/b/span/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in;»strongspan style=»color: #783f04; font-family: inherit;»br /PREPARACIÓN:o:p/o:p/span/strong/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in;»span style=»color: #783f04; font-family: inherit;»bDejar las almejas sumergidas en agua salada durante varias horas (si es posible, toda la noche) para garantizar que queden limpias de tierra./b/span/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in;»span style=»color: #783f04; font-family: inherit;»bLuego, retitarlas del agua y ponerlas en una olla a fuego vivo con la tapa puesta para que se abran al vapor. o:p/o:p/b/span/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in;»span style=»color: #783f04; font-family: inherit;»bSeparar las almejas del líquido filtrado y reservar.o:p/o:p/b/span/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in;»span style=»color: #783f04; font-family: inherit;»bPoner a dorar el ajo en un poco de aceite de oliva. Verter el líquido de cocción con un poco de vino blanco y dejar que se espese un poco, añadir las almejas, y cocinarlo todo un minuto.o:p/o:p/b/span/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in;»span style=»color: #783f04; font-family: inherit;»bMientras tanto, cocinar los espaguetis. Presentar los espaguetis con la reducción del jugo de cocción, algunas almejas y abundante perejil picado.o:p/o:p/b/span/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in;»span style=»color: #783f04; font-family: inherit;»bDegustar este delicioso plato con un Saurus Sauvignon Blanc./b/span/divdiv align=»center» class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;»buspan style=»color: #783f04; font-family: inherit;»br //span/u/b/divdiv class=»separator» style=»clear: both; text-align: center;»a href=»http://4.bp.blogspot.com/-F_dK32PC-mM/T3Sac3WseGI/AAAAAAAAEIQ/-ihNCc6dOyk/s1600/saurus-sauvignon-blanc.jpg» imageanchor=»1″ style=»clear: left; float: left; margin-bottom: 1em; margin-right: 1em;»span style=»color: #783f04; font-family: inherit;»bimg border=»0″ height=»200″ src=»http://4.bp.blogspot.com/-F_dK32PC-mM/T3Sac3WseGI/AAAAAAAAEIQ/-ihNCc6dOyk/s200/saurus-sauvignon-blanc.jpg» width=»76″ //b/span/a/divdiv align=»center» class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;»buspan style=»color: #783f04; font-family: inherit;»o:p/o:p/span/u/b/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 10.0pt; tab-stops: 142.45pt; text-align: justify; text-autospace: ideograph-numeric;»br //divdiv class=»MsoNormal» style=»mso-line-height-alt: 10.0pt; tab-stops: 142.45pt; text-align: justify; text-autospace: ideograph-numeric;»span style=»color: #783f04; font-family: inherit;»bDe color amarillo pajizo pálido. Con aromas de frutos cítricos, como pomelo rosado y lima. Muy agradable en boca, donde se lo siente frutal, equilibrado y persistente.o:p/o:p/b/span/divdiv class=»MsoNormal»o:pspan style=»color: #783f04; font-family: inherit;»bnbsp;/b/span/o:pbspan lang=»ES»o:pspan style=»color: #783f04; font-family: inherit;»nbsp;/span/o:p/span/b/divdiv align=»right» class=»MsoNormal» style=»text-align: right; text-autospace: ideograph-numeric;»bspan style=»color: #783f04; font-family: inherit;»Saurus Sauvignon Blanco:p/o:p/span/b/divdiv align=»right» class=»MsoNormal» style=»text-align: right; text-autospace: ideograph-numeric;»bspan style=»color: #783f04; font-family: inherit;»de Bodega Familia Schroedero:p/o:p/span/b/divdiv align=»right» class=»MsoNormal» style=»line-height: 10.0pt; tab-stops: 142.45pt; text-align: right; text-autospace: ideograph-numeric;»span style=»color: #783f04; font-family: inherit;»bPrecio sugerido a abril de 2012: $ 40o:p/o:p/b/span/divdiv class=»MsoNormal»br //divdiv class=»MsoNormal»o:pspan style=»color: #783f04; font-family: inherit;»bbr //b/span/o:p/divdiv class=»MsoNormal»o:pspan style=»color: #783f04; font-family: inherit;»bbr //b/span/o:p/divdiv class=»MsoNormal»br //divdiv class=»MsoNormal»o:pspan style=»color: #783f04; font-family: inherit;»bbr //b/span/o:p/divdiv class=»MsoNormal»span style=»color: #660000; font-family: inherit;»bPHEBUS CHARDONNAY/b/span/divdiv class=»MsoNormal»span style=»color: #783f04; font-family: inherit;»bPara lucirse con una espectacular Cazuela de Pescadoo:p/o:p/b/span/divdiv class=»MsoNormal»bspan style=»color: #783f04; font-family: inherit;»br //span/b/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in;»span style=»color: #783f04; font-family: inherit;»bo:pnbsp;/o:pINGREDIENTES:/b/span/divdiv class=»MsoNormal»o:pspan style=»color: #783f04; font-family: inherit;»bnbsp; nbsp; nbsp; nbsp;/b/span/o:pb style=»color: #783f04; font-family: inherit; text-indent: -14.15pt;»·nbsp;nbsp;nbsp;nbsp;nbsp; 1/4 kg lubina/b/divdiv class=»TableContents» style=»margin-left: 35.35pt; mso-list: l4 level1 lfo5; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»b·nbsp;nbsp;nbsp;nbsp;nbsp; 1/4 kg rapeo:p/o:p/b/span/divdiv class=»TableContents» style=»margin-left: 35.35pt; mso-list: l4 level1 lfo5; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»b·nbsp;nbsp;nbsp;nbsp;nbsp; 1/4 kg meroo:p/o:p/b/span/divdiv class=»TableContents» style=»margin-left: 35.35pt; mso-list: l4 level1 lfo5; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»a href=»http://3.bp.blogspot.com/-gbUQKd6WFD8/T3Sb2D8LAbI/AAAAAAAAEIY/KVxxjcFt0dg/s1600/cazuela-300×199.jpg» imageanchor=»1″ style=»clear: left; float: left; margin-bottom: 1em; margin-right: 1em;»span style=»color: #783f04; font-family: inherit;»bimg border=»0″ height=»132″ src=»http://3.bp.blogspot.com/-gbUQKd6WFD8/T3Sb2D8LAbI/AAAAAAAAEIY/KVxxjcFt0dg/s200/cazuela-300×199.jpg» width=»200″ //b/span/aspan style=»color: #783f04; font-family: inherit;»b·nbsp;nbsp;nbsp;nbsp;nbsp; 4 gambas o:p/o:p/b/span/divdiv class=»TableContents» style=»margin-left: 35.35pt; mso-list: l4 level1 lfo5; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»b·nbsp;nbsp;nbsp;nbsp;nbsp; 4 langostinos o:p/o:p/b/span/divdiv class=»TableContents» style=»margin-left: 35.35pt; mso-list: l4 level1 lfo5; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»b·nbsp;nbsp;nbsp;nbsp;nbsp; 1/4 kg mejillones o:p/o:p/b/span/divdiv class=»TableContents» style=»margin-left: 35.35pt; mso-list: l4 level1 lfo5; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»b·nbsp;nbsp;nbsp;nbsp;nbsp; 1 cebollao:p/o:p/b/span/divdiv class=»TableContents» style=»margin-left: 35.35pt; mso-line-height-alt: 10.0pt; mso-list: l4 level1 lfo5; tab-stops: 0in list 35.35pt left 107.1pt; text-autospace: ideograph-numeric; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»b·nbsp;nbsp;nbsp;nbsp;nbsp; 2 tomates maduros rallados o:p/o:p/b/span/divdiv class=»TableContents» style=»margin-left: 35.35pt; mso-list: l4 level1 lfo5; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»b·nbsp;nbsp;nbsp;nbsp;nbsp; 4 ajos o:p/o:p/b/span/divdiv class=»TableContents» style=»margin-left: 35.35pt; mso-list: l4 level1 lfo5; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»b·nbsp;nbsp;nbsp;nbsp;nbsp; aceite de oliva o:p/o:p/b/span/divdiv class=»TableContents» style=»margin-left: 35.35pt; mso-list: l4 level1 lfo5; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»b·nbsp;nbsp;nbsp;nbsp;nbsp; 1 rebanada fina de pano:p/o:p/b/span/divdiv class=»TableContents» style=»margin-left: 35.35pt; mso-list: l4 level1 lfo5; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»b·nbsp;nbsp;nbsp;nbsp;nbsp; 2 cucharadas de pimentón dulce o:p/o:p/b/span/divdiv class=»TableContents» style=»margin-left: 35.35pt; mso-list: l4 level1 lfo5; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»b·nbsp;nbsp;nbsp;nbsp;nbsp; sal y pimientao:p/o:p/b/span/divdiv class=»TableContents» style=»margin-left: 35.35pt; mso-list: l4 level1 lfo5; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»b·nbsp;nbsp;nbsp;nbsp;nbsp; 1/4 l de caldo de pescado o:p/o:p/b/span/divdiv class=»TableContents» style=»margin-left: 35.35pt; mso-line-height-alt: 10.0pt; mso-list: l4 level1 lfo5; tab-stops: 0in list 35.35pt left 107.1pt; text-autospace: ideograph-numeric; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»b·nbsp;nbsp;nbsp;nbsp;nbsp; 3 ramitas de perejil o:p/o:p/b/span/divdiv class=»TableContents»br //divdiv class=»TableContents»bspan style=»color: #783f04; font-family: inherit;»PREPARACION:o:p/o:p/span/b/divdiv class=»TableContents» style=»text-align: justify;»span style=»color: #783f04; font-family: inherit;»bFreir la rebanada de pan y reservarla. Asar los tomates, dejarlos enfriar y pelarlos, quitándole las semillas. Limpiar el pescado y el marisco y condimentar con sal y pimienta. Poner los mejillones al vapor para que se abran y reservar el agua. Freir el pescado y el marisco en el aceite en el que se frió el pan y reservarlo. En ese mismo aceite freir la cebolla picada./b/span/divdiv class=»MsoBodyText» style=»margin-bottom: 0.0001pt; text-align: justify;»span style=»color: #783f04; font-family: inherit;»bEn el mortero hacer una mezcla con los ajos, el pan frito y el tomate asado. Echar la mezcla a la fritura, junto con el pimientón. Al minuto, agragarle el agua para que no se queme el pimentón. Remover un poquito y cuando arranca el hervor pasar todo a una gran cazuela junto con el pescado y el marisco, cocinándolo durante 20 minutos. Deleitarse con este plato y el sabor de un Phebus Chardonnay.o:p/o:p/b/span/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in;»span style=»color: #783f04; font-family: inherit;»bo:pnbsp;/o:pnbsp;/b/span/divdiv class=»separator» style=»clear: both; text-align: center;»a href=»http://2.bp.blogspot.com/-o7PGTu27Yi0/T3Scdd7m6mI/AAAAAAAAEIg/cMGfajK61mI/s1600/Phebus-Chardonnay.jpg» imageanchor=»1″ style=»clear: left; float: left; margin-bottom: 1em; margin-right: 1em;»span style=»color: #783f04; font-family: inherit;»bimg border=»0″ height=»200″ src=»http://2.bp.blogspot.com/-o7PGTu27Yi0/T3Scdd7m6mI/AAAAAAAAEIg/cMGfajK61mI/s200/Phebus-Chardonnay.jpg» width=»68″ //b/span/a/divdiv class=»MsoNormal» style=»text-align: justify;»span lang=»ES-AR»span style=»color: #783f04; font-family: inherit;»bDe color amarillo pálido con reflejos verdosos, con aromas como melón, mango y peras. Es fresco y sedoso en el paladar. Ideal para acompañar pescados, mariscos, sushi. Un vino delicado y exquisito.o:p/o:p/b/span/span/divdiv class=»MsoNormal» style=»mso-line-height-alt: 10.0pt; tab-stops: 142.45pt; text-align: justify; text-autospace: ideograph-numeric;»br //divdiv align=»right» class=»MsoNormal» style=»text-align: right; text-autospace: ideograph-numeric;»bspan style=»color: #783f04; font-family: inherit;»Phebus Chardonnayo:p/o:p/span/b/divdiv align=»right» class=»MsoNormal» style=»text-align: right; text-autospace: ideograph-numeric;»bspan style=»color: #783f04; font-family: inherit;»de Bodega Fabre Montmayouo:p/o:p/span/b/divdiv align=»right» class=»MsoNormal» style=»line-height: 10.0pt; tab-stops: 142.45pt; text-align: right; text-autospace: ideograph-numeric;»span style=»color: #783f04; font-family: inherit;»bPrecio sugerido a abril de 2012: $ 43o:p/o:p/b/span/divdiv class=»MsoNormal» style=»mso-line-height-alt: 10.0pt; tab-stops: 142.45pt; text-align: justify; text-autospace: ideograph-numeric;»br //divdiv class=»MsoNormal» style=»page-break-before: always; text-autospace: ideograph-numeric;»span style=»color: #783f04; font-family: inherit;»bbr //b/span/divdiv class=»MsoNormal» style=»page-break-before: always; text-autospace: ideograph-numeric;»span style=»color: #783f04; font-family: inherit;»bbr //b/span/divdiv class=»MsoNormal» style=»page-break-before: always; text-autospace: ideograph-numeric;»span style=»color: #783f04; font-family: inherit;»bbr //b/span/divdiv class=»MsoNormal» style=»page-break-before: always; text-autospace: ideograph-numeric;»span style=»color: #783f04; font-family: inherit;»bbr //b/span/divdiv class=»MsoNormal»br //divdiv class=»MsoNormal»bspan style=»font-family: inherit;»span style=»color: #660000;»INFINITUS SEMILLON TORRONTES/spanspan style=»color: #783f04;»o:p/o:p/span/span/b/divdiv class=»MsoNormal»span style=»color: #783f04; font-family: inherit;»bPara disfrutar de un delicioso Abadejo a la planchao:p/o:p/b/span/divdiv class=»separator» style=»clear: both; text-align: center;»a href=»http://3.bp.blogspot.com/-STxCxNJl1pQ/T3Se6GGSO8I/AAAAAAAAEIo/x9jzMBxL_x4/s1600/salsa-pescado.jpg» imageanchor=»1″ style=»clear: left; float: left; margin-bottom: 1em; margin-right: 1em;»span style=»color: #783f04; font-family: inherit;»bimg border=»0″ height=»187″ src=»http://3.bp.blogspot.com/-STxCxNJl1pQ/T3Se6GGSO8I/AAAAAAAAEIo/x9jzMBxL_x4/s200/salsa-pescado.jpg» width=»200″ //b/span/a/divdiv class=»MsoNormal»strong style=»text-indent: 0in;»span style=»color: #783f04; font-family: inherit;»br //span/strong/divdiv class=»MsoNormal»strong style=»text-indent: 0in;»span style=»color: #783f04; font-family: inherit;»INGREDIENTES:/span/strong/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; text-autospace: ideograph-numeric;»br //divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 35.35pt; margin-right: 0in; margin-top: 0in; mso-list: l3 level1 lfo4; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»b·nbsp;nbsp;nbsp;nbsp;nbsp; Abadejo 1 filete o:p/o:p/b/span/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 35.35pt; margin-right: 0in; margin-top: 0in; mso-list: l3 level1 lfo4; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»b·nbsp;nbsp;nbsp;nbsp;nbsp; Sal y a href=»http://www.blogger.com/blogger.g?blogID=5368831709782011722″ name=»dfn3″/aspan class=»Definition»pimienta/spanc/n o:p/o:p/b/span/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 35.35pt; margin-right: 0in; margin-top: 0in; mso-list: l3 level1 lfo4; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»ba href=»http://www.blogger.com/blogger.g?blogID=5368831709782011722″ name=»dfn11″/a·nbsp;nbsp;nbsp;nbsp;nbsp; span class=»Definition»Manteca/span 100 gr o:p/o:p/b/span/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 35.35pt; margin-right: 0in; margin-top: 0in; mso-list: l3 level1 lfo4; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»b·nbsp;nbsp;nbsp;nbsp;nbsp; Aceite de oliva 2 cdas o:p/o:p/b/span/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 35.35pt; margin-right: 0in; margin-top: 0in; mso-list: l3 level1 lfo4; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»ba href=»http://www.blogger.com/blogger.g?blogID=5368831709782011722″ name=»dfn4″/a·nbsp;nbsp;nbsp;nbsp;nbsp; span class=»Definition»Lechuga/span 2 plantas o:p/o:p/b/span/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 35.35pt; margin-right: 0in; margin-top: 0in; mso-list: l3 level1 lfo4; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»ba href=»http://www.blogger.com/blogger.g?blogID=5368831709782011722″ name=»dfn2″/a·nbsp;nbsp;nbsp;nbsp;nbsp; span class=»Definition»Alcaparras/span fritas 150 gr o:p/o:p/b/span/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 35.35pt; margin-right: 0in; margin-top: 0in; mso-list: l3 level1 lfo4; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»b·nbsp;nbsp;nbsp;nbsp;nbsp; Papas aplastadas 1 kg o:p/o:p/b/span/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 35.35pt; margin-right: 0in; margin-top: 0in; mso-list: l3 level1 lfo4; tab-stops: 0in list 35.35pt; text-indent: -14.15pt;»span style=»color: #783f04; font-family: inherit;»b·nbsp;nbsp;nbsp;nbsp;nbsp; span class=»Definition»Ciboulette/span c/no:p/o:p/b/span/divdiv class=»MsoBodyText» style=»margin-bottom: .0001pt; margin-bottom: 0in; text-autospace: ideograph-numeric;»br //divdiv class=»MsoNormal»bspan style=»color: #783f04; font-family: inherit;»PREPARACION:/span/b/divdiv class=»MsoNormal» style=»text-align: justify;»span style=»color: #783f04; font-family: inherit;»bCortar el filete de abadejo en porciones individuales. Condimentar con sal y span class=»Definition»pimienta/span de ambos lados. Colocar en una sartén caliente con span class=»Definition»manteca/spany aceite de oliva y dorar. Mientras tanto, cortar los corazones de span class=»Definition»lechuga/span por la mitad y reservar. Dar vuelta las porciones de pescado y dorar del otro lado, retirar antes de finalizar su cocción. En la misma sartén, colocar un poco más de span class=»Definition»manteca/spany aceite de oliva, un chorrito de vino blanco, las a href=»http://www.blogger.com/blogger.g?blogID=5368831709782011722″ name=»dfn5″/aspan class=»Definition»alcaparras/span y un poco de jugo de limón. Saltear. Añadir nuevamente el pescado a la sartén y finalizar su cocción. Retirar y servir en un plato acompañado de papas aplastadas y corazones de lechuga. Decorar con span class=»Definition»ciboulette/span picada. Servir en la mesa con una botella de Infinitus Semillón-Torrontés./b/span/divdiv class=»MsoNormal»span style=»color: #783f04; font-family: inherit;»bo:pnbsp;/o:pnbsp;/b/span/divdiv class=»MsoNormal» style=»mso-line-height-alt: 10.0pt; tab-stops: 142.45pt; text-align: justify; text-autospace: ideograph-numeric;»span style=»color: #783f04; font-family: inherit;»bo:p/o:p/b/span/divdiv class=»separator» style=»clear: both; text-align: center;»a href=»http://4.bp.blogspot.com/-satLqnQaUmc/T3SfpmPYmrI/AAAAAAAAEIw/MXM1rQMW6mc/s1600/infinitus+semill%C3%83%C2%B3n-torrront%C3%83%C2%A9s+08+(2).jpg» imageanchor=»1″ style=»clear: left; float: left; margin-bottom: 1em; margin-right: 1em;»span style=»color: #783f04; font-family: inherit;»bimg border=»0″ height=»200″ src=»http://4.bp.blogspot.com/-satLqnQaUmc/T3SfpmPYmrI/AAAAAAAAEIw/MXM1rQMW6mc/s200/infinitus+semill%C3%83%C2%B3n-torrront%C3%83%C2%A9s+08+(2).jpg» width=»68″ //b/span/a/divdiv class=»MsoNormal» style=»mso-line-height-alt: 10.0pt; tab-stops: 142.45pt; text-align: justify; text-autospace: ideograph-numeric;»span style=»color: #783f04; font-family: inherit;»bDe color amarillo claro, tiene un especial carácter aromático que recuerda a jazmines, duraznos y pomelos. Realmente sabroso, con una excelente persistencia. Ideal para disfrutar como trago y, también, para acompañar empanadas, platos especiados y mariscos. Un muy rico vino para disfrutar en toda ocasión. o:p/o:p/b/span/divdiv align=»right» class=»MsoNormal» style=»text-align: right; text-autospace: ideograph-numeric;»br //divdiv align=»right» class=»MsoNormal» style=»text-align: right; text-autospace: ideograph-numeric;»bspan style=»color: #783f04; font-family: inherit;»Infinitus Semillón-Torrontés o:p/o:p/span/b/divdiv align=»right» class=»MsoNormal» style=»text-align: right; text-autospace: ideograph-numeric;»bspan style=»color: #783f04; font-family: inherit;»de Bodega Infinituso:p/o:p/span/b/divdiv align=»right» class=»MsoNormal» style=»line-height: 10.0pt; tab-stops: 142.45pt; text-align: right; text-autospace: ideograph-numeric;»span style=»color: #783f04; font-family: inherit;»bPrecio sugerido a abril de 2012: $ 49o:p/o:p/b/span/divdiv class=»MsoNormal»br //divdiv class=»MsoNormal» style=»mso-line-height-alt: 10.0pt; tab-stops: 142.45pt; text-align: justify; text-autospace: ideograph-numeric;»br //divdiv class=»MsoNormal» style=»mso-line-height-alt: 10.0pt; tab-stops: 142.45pt; text-align: justify; text-autospace: ideograph-numeric;»br //divdiv class=»MsoNormal» style=»mso-line-height-alt: 10.0pt; tab-stops: 142.45pt; text-align: justify; text-autospace: ideograph-numeric;»br //divdiv class=»MsoNormal» style=»line-height: 10.0pt; tab-stops: 142.45pt; text-align: justify; text-autospace: ideograph-numeric;»span style=»color: #783f04; font-family: inherit;»b* Asesoramiento de recetas y recomendaciones: nbsp;Cheff ejecutivonbsp;/b/span/divdiv class=»MsoNormal» style=»line-height: 10.0pt; tab-stops: 142.45pt; text-align: justify; text-autospace: ideograph-numeric;»span style=»color: #783f04; font-family: inherit;»bnbsp; nbsp;Fernando Leónnbsp;/b/spana href=»http://www.flcatering.com.ar/» style=»text-align: left;»http://www.flcatering.com.ar//a/divdiv class=»MsoNormal» style=»line-height: 10.0pt; tab-stops: 142.45pt; text-align: justify; text-autospace: ideograph-numeric;»span class=»Quotation»bspan style=»color: #783f04; font-family: inherit;»br //span/b/span/divdiv class=»MsoNormal» style=»line-height: 10.0pt; tab-stops: 142.45pt; text-align: justify; text-autospace: ideograph-numeric;»span class=»Quotation»bspan style=»color: #660000; font-family: inherit;»Silvia Ramos de Barton/span/b/span/divdiv class=»MsoNormal» style=»line-height: 10.0pt; tab-stops: 142.45pt; text-align: justify; text-autospace: ideograph-numeric;»span class=»Quotation»bspan style=»color: #660000; font-family: inherit;»Directora/span/b/span/div/divdiv class=»blogger-post-footer»El Blog de Vinos es propiedad de «EL Arte del Vino»img width=’1′ height=’1′ src=’https://blogger.googleusercontent.com/tracker/5368831709782011722-1055789584804067852?l=www.elartedelvino.com’ alt=» //div
