Manitas de cerdo en gelatina de tomate

Hey everyone, it's Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, Manitas de cerdo en gelatina de tomate. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Manitas de cerdo en gelatina de tomate is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It's simple, it's quick, it tastes delicious. They are fine and they look fantastic. Manitas de cerdo en gelatina de tomate is something which I have loved my entire life.

Many things affect the quality of taste from Manitas de cerdo en gelatina de tomate, 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 Manitas de cerdo en gelatina de tomate delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Manitas de cerdo en gelatina de tomate is 2-3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Manitas de cerdo en gelatina de tomate estimated approx 1 hora.

To begin with this recipe, we have to prepare a few components. You can have Manitas de cerdo en gelatina de tomate using 11 ingredients and 6 steps. Here is how you cook it.

Un aperitivo muy interesante.

Ingredients and spices that need to be Get to make Manitas de cerdo en gelatina de tomate:

1. 2 manitas de cerdo
2. 1 trozo pechuga de gallina
3. 1 trozo jamón
4. 1 diente ajo
5. 1/2 cebolla
6. 1 tomate rallado
7. 50 ml Pedro Ximénez
8. 4 hojas gelatina neutra
9. Nuez moscada y comino molido
10. Rebanadas pan tostado
11. 1 manzana verde doncella laminada

Steps to make to make Manitas de cerdo en gelatina de tomate

1. Pondremos a cocer las manitas con la gallina y el jamón durante 45' en olla a presión. Podemos agregar puerro, zanahoria, apio y calabacín para aprovechar el caldo para una sopa.
2. Sacaremos las manitas y la carne y las dejaremos enfriar.
3. Pondremos en remojo las 4 hojas de gelatina.
4. En una sartén ponemos a pochar el ajo picado y la cebolla en brunoise. Cuando esté dorada incorporamos el tomate y cocinamos. Añadimos la nuez moscada, el comino y el Pedro Ximénez. Cocinamos 5'. Incorporar las hojas de gelatina y un cazo del caldo de cocción de las manitas.
5. Mientras mantenemos caliente la gelatina de tomate, picamos a cuchillo las manitas deshuesadas, la pechuga de gallina y el jamón. Incorporamos a la gelatina, mezclamos bien y colocamos en un molde rectangular. Dejaremos enfriar y lo meteremos 12 horas al frigorífico.
6. Para montar el plato tostaremos unas rebanadas finas de pan, y colocaremos rebanada de pan, lámina de manzana y un trocito de las manitas en gelatina.

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So that's going to wrap it up for this exceptional food Recipe of Any-night-of-the-week Manitas de cerdo en gelatina de tomate. Thank you very much for reading. I'm confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!