Menú: Judías blancas con chorizo en salsa de tomate. Bacalao al limón. Natillas de naranja. - Cookid
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Ingredients
- 4 - 6 tiras de piel de naranja
- 60 g de azúcar
- 180 g de nata (35% de grasa)
- 20 g de caramelo líquido
- 3 yemas de huevo
- 1 pellizco de sal
- 6 tiras de piel de limón
- 10 g de hojas de perejil fresco
- 5 g de sal
- 150 g de chorizo semicurado
- 120 g de cebolla
- 2 dientes de ajo
- 10 g de aceite de oliva
- 400 g de tomate triturado en conserva
- 200 g de calabacín
- 5 g de tomillo seco
- 1 pastilla de caldo de verduras
- 2 pellizcos de pimienta negra molida
- 600 g de lomo de bacalao fresco
- 400 g de judías blancas cocidas (en conserva)
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