Vieira sobre parmentier de alcachofa, con cebolla caramelizada y crujiente de ibérico

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to make a special dish, Vieira sobre parmentier de alcachofa, con cebolla caramelizada y crujiente de ibérico. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Vieira sobre parmentier de alcachofa, con cebolla caramelizada y crujiente de ibérico, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vieira sobre parmentier de alcachofa, con cebolla caramelizada y crujiente de ibérico delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few components. You can have Vieira sobre parmentier de alcachofa, con cebolla caramelizada y crujiente de ibérico using 9 ingredients and 6 steps. Here is how you cook that.

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Ingredients and spices that need to be Make ready to make Vieira sobre parmentier de alcachofa, con cebolla caramelizada y crujiente de ibérico:

1. 12 vieiras (Carne de vieira)
2. 3 cebollas
3. 100 gr jamón ibérico
4. 200 gr corazón alcachofas
5. 200 gr patatas
6. 1 botellín crema de leche
7. 50 gr mantequilla
8. Sal
9. Aceite

Steps to make to make Vieira sobre parmentier de alcachofa, con cebolla caramelizada y crujiente de ibérico

1. Cortar la cebolla a juliana. Cocerla en abundante aceite sin que esté hierva durante 1:30 o 2. La cebolla cuando esté a medio cocer añadir sal. Ha de quedar como caramelizada. Reservar. Yo cuando hago esta cebolla (como tarda mucho en hacerse);hago más y la guardo en la nevera para añadir en otros platos platos, como las hamburguesas o cuando hago los calamares encebollados.
2. Hacer el parmentier de alcachofas : poner a cocer en agua salada los corazones de alcachofas con las patatas a trozos (yo lo hago en la thermomix en el cesto). Escurrir y batir con la batidora las alcachofas y las patatas en un bol con la mantequilla derretida y añadir la crema de leche (yo lo mezclo en la thermomix, la textura es siempre mejor). Reservar
3. Las dos cosas anteriores las podéis prepara con tiempo, incluso un día antes.
4. En el horno poner entre dos papeles de horno tiras de jamón ibérico. Encima poner un peso (yo pongo otra bandeja). Hornear 10 min
5. Freír justo antes de montar el plato las vieiras con un poco de sal en una sartén con muy poco aceite (pintar la sartén). Mirar que queden marcadas por fuera
6. Montar el plato con todos los ingredientes calientes : en la base el parmentier de alcachofas. Encima la vieira. Cubrirla con la cebolla caramelizada y decorar por encima con un par de tiras del jamón ibérico horneado

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So that's going to wrap this up for this special food Recipe of Perfect Vieira sobre parmentier de alcachofa, con cebolla caramelizada y crujiente de ibérico. Thanks so much for reading. I'm sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!