{"id":6004,"date":"2026-06-07T23:40:51","date_gmt":"2026-06-07T23:40:51","guid":{"rendered":"https:\/\/beldify.shop\/nueva-cocina-marroqui-safaryal-maasel-membrillo-gratinado\/"},"modified":"2026-06-07T23:40:51","modified_gmt":"2026-06-07T23:40:51","slug":"nueva-cocina-marroqui-safaryal-maasel-membrillo-gratinado","status":"publish","type":"post","link":"https:\/\/beldify.shop\/it\/nueva-cocina-marroqui-safaryal-maasel-membrillo-gratinado\/","title":{"rendered":"Nueva Cocina Marroqui: Safaryal Maasel {Membrillo gratinado}"},"content":{"rendered":"


\n<\/p>\n

\n<\/p>\n
\n<\/a><\/div>\n


<\/b><\/span><\/p>\n

\nY con ellos lleg\u00f3 el oto\u00f1o<\/b><\/span><\/p>\n

\nSon bastantes las referencias que hemos hecho al <\/span>safaryal<\/i> o membrillo en el blog, como por ejemplo <\/span>esta<\/span><\/a>\u00a0y es que este fruto, est\u00e1 presente en muchas recetas marroqu\u00edes en los meses oto\u00f1ales, tanto en dulce como en salado, como acompa\u00f1amiento o como primera estrella, como es el caso de la <\/span>tajine safaryal<\/i> de la que hablaremos un d\u00eda de estos.<\/span><\/span><\/div>\n

\nContrariamente a lo que sucede en otras cocinas tanto espa\u00f1olas como americanas, la conocida carne de membrillo no es muy habitual,\u00a0consumi\u00e9ndose\u00a0preferentemente, como acompa\u00f1amiento de platos y\/o postres, siempre cocinado y ali\u00f1ado con otros productos como es el caso de este postre, muy sugerente y realmente bueno.<\/span><\/p>\n


<\/b><\/span>
\n<\/p>\n

\n<\/a><\/div>\n


<\/b><\/span>
\nIngredientes<\/span>
\n
<\/span>
\n4 membrillos<\/span>
\n1 lim\u00f3n (zumo)<\/span>
\n150 grs. de\u00a0az\u00facar<\/span>
\nSal<\/span>
\n100 grs. de oudi (mantequilla)<\/span>
\n6 cucharadas de agua de rosas<\/span>
\n1 cucharadita de canela<\/span>
\nUnas galletas (preferentemente almendradas)<\/span>
\nAlmendras laminadas<\/span>
\nQueso fresco o bien lben,\u00a0yogur…<\/span>
\n
<\/span><\/p>\n

\nEmpezaremos cortando los membrillos en cuartos, salamos y pintamos con el zumo de lim\u00f3n a fin de evitar la oxidaci\u00f3n. Cocemos al vapor durante 20\/25 minutos, en el agua de la cocci\u00f3n a\u00f1adimos la mitad del agua de rosas. Una vez\u00a0cocidos\u00a0 fundimos en una sart\u00e9n la mantequilla, a\u00f1adimos la canela, el\u00a0az\u00facar\u00a0y el resto del agua de rosas. Cuando se nos forme el caramelo, caramelizamos los cuartos de membrillo, durante diez minutos\u00a0gir\u00e1ndolos\u00a0continuamente. Trituramos las galletas, bien a mano o bien con un rodillo.\u00a0<\/span><\/p>\n

\nEmplatamos, ponemos en en el centro unas cucharadas de esas galletas mezcladas con almendras laminadas y gratinamos unos minutos. Servimos tibio y acompa\u00f1amos bien con queso fresco, lben o yogur natural.<\/span><\/p>\n

\nPodemos hacerlo tambi\u00e9n siguiendo el mismo proceso con manzanas o peras.<\/span><\/p>\n


<\/span>
\n<\/p>\n

\n<\/a><\/div>\n

Agua de rosas y safaryal<\/b><\/span>
\n
<\/b><\/span><\/p>\n

\nLa combinaci\u00f3n del agua de rosas con el membrillo, es todo un descubrimiento \u00a0y una delicatessen que te costar\u00e1 olvidar.<\/span><\/p>\n

\nAl igual que sucede con otros ingredientes que se est\u00e1n haciendo un espacio en las cocinas occidentales, el agua de rosas es una de las que peor paradas salen. No se trata de un producto de\u00a0f\u00e1cil\u00a0elaboraci\u00f3n y su destilado ademas de ser laborioso, es caro y sometido en muchas ocasiones a picarescas y\u00a0qu\u00edmica\u00a0en estado puro.<\/span><\/p>\n

\nEn los\u00a0\u00faltimos\u00a0tiempos, est\u00e1n apareciendo productos de mucha calidad, como por ejemplo la mayor\u00eda que comercializa esta marca <\/span>Les Domaines<\/span><\/a>, todos ellos naturales y seleccionados.<\/span><\/span><\/div>\n

\nSi os gusta el membrillo, esta receta simple, os sorprender\u00e1.<\/span><\/span><\/p>\n

\nFeliz semana.<\/span><\/span><\/p>\n<\/div>\n


\n
Link alla fonte <\/a><\/p>","protected":false},"excerpt":{"rendered":"

Y con ellos lleg\u00f3 el oto\u00f1o Son bastantes las referencias que hemos hecho al safaryal o membrillo en el blog,<\/p>","protected":false},"author":1,"featured_media":6005,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-6004","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"yoast_head":"\nNueva Cocina Marroqui: Safaryal Maasel {Membrillo gratinado} - Beldify.shop - Organic Life Style<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/beldify.shop\/it\/nueva-cocina-marroqui-safaryal-maasel-membrillo-gratinado\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nueva Cocina Marroqui: Safaryal Maasel {Membrillo gratinado} - 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