{"id":55950,"date":"2025-04-23T12:17:06","date_gmt":"2025-04-23T10:17:06","guid":{"rendered":"https:\/\/relaisgourmet.com\/taloa-con-foie-gras-y-compota-de-cerezas-negras\/"},"modified":"2025-04-23T12:24:13","modified_gmt":"2025-04-23T10:24:13","slug":"taloa-con-foie-gras-y-compota-de-cerezas-negras","status":"publish","type":"post","link":"https:\/\/relaisgourmet.com\/es\/taloa-con-foie-gras-y-compota-de-cerezas-negras\/","title":{"rendered":"Taloa con foie gras y compota de cerezas negras"},"content":{"rendered":"\n<p><strong>El esp\u00edritu vasco en un bocado de sol, taloa<\/strong><\/p>\n\n<p>Imagina un pastel dorado, suave y c\u00e1lido, cubierto con foie gras cremoso y una compota de cerezas negras ligeramente \u00e1cida&#8230; Esta versi\u00f3n gourmet de la taloa es una oda al Pa\u00eds Vasco, perfecta para un almuerzo veraniego en la terraza o una cena elegante e informal. Un bocado y tendr\u00e1s la dulzura del suroeste en tu mesa.<\/p>\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"982\" height=\"710\" src=\"https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-113929.png\" alt=\"\" class=\"wp-image-55933\" srcset=\"https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-113929.png 982w, https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-113929-300x217.png 300w, https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-113929-768x555.png 768w, https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-113929-600x434.png 600w\" sizes=\"(max-width: 982px) 100vw, 982px\" \/><\/figure>\n\n<h2 class=\"wp-block-heading\" id=\"h-ingredients\">Ingredientes<\/h2>\n\n<h4 class=\"wp-block-heading\">Para el <em>taloak<\/em> (4 panes) :<\/h4>\n\n<ul class=\"wp-block-list\">\n<li>250 g de harina de ma\u00edz (\u00a1no de polenta!)<\/li>\n\n\n\n<li>100 g de harina de trigo<\/li>\n\n\n\n<li>1 pizca de sal<\/li>\n\n\n\n<li>Unos 200 ml de agua tibia<\/li>\n<\/ul>\n\n<h4 class=\"wp-block-heading\">Recorte :<\/h4>\n\n<ul class=\"wp-block-list\">\n<li><strong>De 120 a 160 g de foie gras  <\/strong><\/li>\n\n\n\n<li>150 g de cerezas negras (frescas, congeladas o en tarro)<\/li>\n\n\n\n<li>1 c. cucharada de vinagre bals\u00e1mico<\/li>\n\n\n\n<li>1 c. cucharada de miel<\/li>\n\n\n\n<li>Un poco de mantequilla<\/li>\n\n\n\n<li>Flor de sal, pimienta reci\u00e9n molida<\/li>\n<\/ul>\n\n<figure class=\"wp-block-image size-full is-resized\"><a href=\"https:\/\/relaisgourmet.com\/produit\/foie-gras-nature\/\"><img decoding=\"async\" width=\"682\" height=\"673\" src=\"https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-114347.png\" alt=\"\" class=\"wp-image-55912\" style=\"width:102px;height:auto\" srcset=\"https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-114347.png 682w, https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-114347-300x296.png 300w, https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-114347-600x592.png 600w, https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-114347-100x100.png 100w\" sizes=\"(max-width: 682px) 100vw, 682px\" \/><\/a><\/figure>\n\n<p><strong>Para un sabor excepcional, elige el foie gras artesanal de<a href=\"https:\/\/relaisgourmet.com\/es\/producto\/foie-gras-de-pato-entero-natural\/\"> <em>Relais Gourmet<\/em><\/a><\/strong><\/p>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<h2 class=\"wp-block-heading\" id=\"h-preparation\">Preparaci\u00f3n<\/h2>\n\n<h4 class=\"wp-block-heading\"><strong>1. Compota de cerezas negras :<\/strong><\/h4>\n\n<ul class=\"wp-block-list\">\n<li>Derrite una nuez de mantequilla en un cazo.<\/li>\n\n\n\n<li>A\u00f1ade las cerezas, la miel y el vinagre bals\u00e1mico.<\/li>\n\n\n\n<li>Cuece a fuego lento de 15 a 20 minutos hasta que la textura se reduzca y quede ligeramente almibarada.<\/li>\n\n\n\n<li>Salpimienta y reserva.<\/li>\n<\/ul>\n\n<h4 class=\"wp-block-heading\"><strong>2. Prepara el taloak :<\/strong><\/h4>\n\n<ul class=\"wp-block-list\">\n<li>Mezcla las harinas y la sal en un cuenco.<\/li>\n\n\n\n<li>Vierte el agua tibia poco a poco hasta obtener una pasta blanda.<\/li>\n\n\n\n<li>Deja reposar 10 minutos y, a continuaci\u00f3n, div\u00eddelo en 4 bolas.<\/li>\n\n\n\n<li>Haz con cada bola una hamburguesa fina y horn\u00e9ala en seco, 2-3 min por cada lado, en una sart\u00e9n caliente.<\/li>\n<\/ul>\n\n<h4 class=\"wp-block-heading\"><strong>3. Foie gras :<\/strong><\/h4>\n\n<ul class=\"wp-block-list\">\n<li><strong>A medio cocer<\/strong>: c\u00f3rtalo en rodajas bonitas.<\/li>\n\n\n\n<li><strong>Crudos<\/strong>: fr\u00edelos en seco durante 30 segundos por cada lado, luego col\u00f3calos sobre papel absorbente.<\/li>\n<\/ul>\n\n<h4 class=\"wp-block-heading\"><strong>4. Montaje:<\/strong><\/h4>\n\n<ul class=\"wp-block-list\">\n<li>Unta cada pastel caliente con una cucharada generosa de la compota.<\/li>\n\n\n\n<li>Coloca encima una loncha de foie gras.<\/li>\n\n\n\n<li>Termina con una pizca de flor de sal y una vuelta de molinillo de pimienta.<\/li>\n<\/ul>\n\n<p><\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-twist-creatif\"><strong>Giro creativo :<\/strong><\/h2>\n\n<ul class=\"wp-block-list\">\n<li>A\u00f1ade unos brotes de r\u00facula o un toque de pur\u00e9 de guindilla dulce vasca.<\/li>\n\n\n\n<li>Para un aperitivo chic, enr\u00f3llalas como mini-envoltorios y c\u00f3metelas con la punta de los dedos.<\/li>\n<\/ul>\n\n<p><\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-tu-as-aime-cette-alliance-sucree-salee\">\u00bfTe ha gustado esta combinaci\u00f3n agridulce?<\/h2>\n\n<p><strong>\u00a1Descubre a\u00fan <a href=\"https:\/\/relaisgourmet.com\/es\/recetas-de-foie-gras\/\">m\u00e1s recetas soleadas, gourmet y atrevidas<\/a> en nuestra colecci\u00f3n completa!<\/strong> <\/p>\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>El esp\u00edritu vasco en un bocado de sol, taloa Imagina un pastel dorado, suave y c\u00e1lido, cubierto con foie gras cremoso y una compota de cerezas negras ligeramente \u00e1cida&#8230; Esta versi\u00f3n gourmet de la taloa es una oda al Pa\u00eds Vasco, perfecta para un almuerzo veraniego en la terraza o una cena elegante e informal. [&hellip;]<\/p>\n","protected":false},"author":2377,"featured_media":55937,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1917,2562],"tags":[],"class_list":["post-55950","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-es","category-recetas-es"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.0 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Taloa con foie gras y compota de cerezas negras<\/title>\n<meta name=\"description\" content=\"Taloa con foie gras y compota de cerezas negras - Relais Gourmet\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/relaisgourmet.com\/es\/taloa-con-foie-gras-y-compota-de-cerezas-negras\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Taloa con foie gras y compota de cerezas negras\" \/>\n<meta property=\"og:description\" content=\"Taloa con foie gras y compota de cerezas negras - 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