{"id":64535,"date":"2025-04-23T12:17:06","date_gmt":"2025-04-23T12:17:06","guid":{"rendered":"https:\/\/strange-jennings.213-136-85-46.plesk.page\/taloa-con-foie-gra-y-compota-de-cereza-negra\/"},"modified":"2026-03-26T22:25:06","modified_gmt":"2026-03-26T22:25:06","slug":"taloa-con-foie-gra-y-compota-de-cereza-negra","status":"publish","type":"post","link":"https:\/\/relaisgourmet.com\/es\/taloa-con-foie-gra-y-compota-de-cereza-negra\/","title":{"rendered":"Taloa con foie gra y compota de cereza negra"},"content":{"rendered":"\n<p><strong>El esp\u00edritu vasco en un bocado de sol, el taloa<\/strong><\/p>\n\n<p>Imagina una galette c\u00e1lida, suave y dorada, adornada con foie gras cremoso y una compota de cereza negra ligeramente \u00e1cida&#8230; Esta tasoa, revisitada de forma gourmet, es una oda al Pa\u00eds Vasco, perfecta para un almuerzo de verano en la terraza o una cena elegante y relajada. Un bocado y toda la dulzura del Suroeste se invita a la mesa <\/p>\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" 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 <em>el roble<\/em> (4 barras):<\/h4>\n\n<ul class=\"wp-block-list\">\n<li>250 g de harina de ma\u00edz (\u00a1no 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\">Guarnici\u00f3n:<\/h4>\n\n<ul class=\"wp-block-list\">\n<li><strong>Entre 120 y 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 cucharada de vinagre bals\u00e1mico <\/li>\n\n\n\n<li>1 cucharada de miel <\/li>\n\n\n\n<li>Un nudo de mantequilla<\/li>\n\n\n\n<li>Fleur de sel, 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-2025-04-23-114347-100x100.png 100w, 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\" sizes=\"(max-width: 682px) 100vw, 682px\" \/><\/a><\/figure>\n\n<p><strong>Para un sabor excepcional, elige el foie gras artesanal<a href=\"https:\/\/relaisgourmet.com\/produit\/foie-gras-nature\/\"> <em>de 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 cereza negra:<\/strong><\/h4>\n\n<ul class=\"wp-block-list\">\n<li>En una cacerola, derrite un trozo de mantequilla.<\/li>\n\n\n\n<li>A\u00f1ade las cerezas, la miel y el vinagre bals\u00e1mico.<\/li>\n\n\n\n<li>D\u00e9jalo reposar a fuego bajo durante 15 a 20 minutos hasta que la textura se reduzca y quede ligeramente almibarada.<\/li>\n\n\n\n<li>Pimienta, luego 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 bol.<\/li>\n\n\n\n<li>Echa el agua tibia poco a poco hasta que quede una masa blanda.<\/li>\n\n\n\n<li>Descansa durante 10 minutos y luego div\u00eddelos en 4 bolas.<\/li>\n\n\n\n<li>Estira cada bola en una hamburguesa fina y hornea seca, 2\u20133 minutos por 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>Semicocido<\/strong> : cortado en rodajas bonitas.<\/li>\n\n\n\n<li><strong>Crudo<\/strong> : fr\u00edelos en seco durante 30 segundos por lado y luego col\u00f3calos sobre papel de cocina.<\/li>\n<\/ul>\n\n<h4 class=\"wp-block-heading\"><strong>4. Montaje:<\/strong><\/h4>\n\n<ul class=\"wp-block-list\">\n<li>En cada galette caliente, extienden una buena cucharada de compoteta.<\/li>\n\n\n\n<li>Coloca una rodaja de foie gras.<\/li>\n\n\n\n<li>Termina con una pizca de flor de sel y una vuelta al molino 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 pimiento dulce vasco.<\/li>\n\n\n\n<li>Para un aperitivo elegante, enr\u00f3llalos como mini wraps para picotear 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 dulce y salada?<\/h2>\n\n<p><strong>\u00a1Descubre a\u00fan <a href=\"https:\/\/relaisgourmet.com\/recettes-de-foies-gras\/\">m\u00e1s recetas alegres, indulgentes 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, el taloa Imagina una [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":64537,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2169,2183],"tags":[],"class_list":["post-64535","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-recetas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Taloa con foie gra y compota de cereza negra &#8211; Relais Gourmet<\/title>\n<meta name=\"description\" content=\"El esp\u00edritu vasco en un bocado de sol, el taloa Imagina una galette c\u00e1lida, suave y dorada, adornada con foie gras cremoso y una compota de cereza negra\" \/>\n<meta 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