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Crestas en salsa

17/03/2015 4 min read
«El que no conoce abuela, no conoce cosa buena»

Y yo no puedo estar más de acuerdo.


Porque solo una abuela puede pasarse media noche paseándote calle arriba, calle abajo, envuelta en una toquilla y meciendo con ternura a la dulce criatura que berrea como si no hubiese un mañana llamando a su mami, sin sentir deseos auténticos de llamar al hombre del saco a-ver-si-te-callas-un-poquito-resalá.
Solo una abuela puede recorrerse media ciudad buscando ese maletín de enfermera que te prometió la noche anterior para que te callases un ratito (promesa que tú, con muy buena intención le recuerdas en cuanto pones un pie fuera de la cama por si se le olvida….) y que por lo visto solo existe en tu imaginación. Eso sí, tú te acabas conformando con uno parecido que encontráis en la última tienda, para que tu abuela no se pase mal rato…

Solo una abuela puede pasarse 40 minutos llamándote por la ventana para que entres a cenar, y finalmente meterte el filete en un bocadillo y sacártelo a la calle para que tú sigas jugando con tus amigas, las mismas que en cuanto las llama su madre tardan 0,2 segundos en salir pitando, porque cuando la que baja a buscarte es tu madre no viene a darte un bocadillo precisamente…
Solo una abuela puede darte la propina como si fuese de contrabando, a escondidas y sin que nadie os vea, a pesar de que todo el mundo sabe lo que hace…porque a todos se la da de la misma manera!!
Sí, habéis acertado, este post está basado en hechos reales: yo soy la dulce criatura. 

Y por si os lo estáis preguntando, sí, me siguen queriendo.


Y sí, le sigo dando la lata a mi abuela, solo que esta vez con un fin totalmente justificado, ser mi estrella invitada, para ayudarme a contaros como se preparan en mi casa las crestas ( ya os aviso, son las mejores del mundo…)
Crestas???

Sí, las de los gallos.


Aquí en Zamora son muy típicas y, de hecho, las encontramos con facilidad en las pollerías del Mercado de Abastos y como tapa en muchos bares.

Tienen un sabor suave, una textura tierna y gelatinosa y con la salsa que le vamos a preparar están deliciosas.
Además ahora  también las podéis encontrar confitadas en conserva, con lo que solo habría que preparar la salsa que las acompaña.

Pues sin más vamos a por la receta!
Preparación:

Comenzamos preparando las crestas.
Si no estuviesen limpias, debemos quitarle la telilla que las recubre.
Para ello las escaldamos en agua hirviendo 1 minuto aproximadamente y a continuación les quitamos la pielecilla. También eliminaremos los restos de plumas que pudiesen quedarle.
Una vez que las tengamos limpias, las ponemos en una olla con agua suficiente para cubrirlas, sal y una hoja de laurel. Las ponemos al fuego y cuando suba la válvula de la olla las dejamos a fuego medio durante 40 minutos. 
Transcurrido este tiempo, y en cuanto podamos abrir la olla, comprobamos el punto de cocción. Deben estar tiernas, por lo que si fuese necesario  las coceremos un poco más. 
Una vez que tengamos listas las crestas las reservamos, así como también un par de vasos del agua de cocción, que utilizaremos más tarde.
Comenzamos ahora a preparar la salsa.
Cubrimos el fondo de una cazuela con aceite de oliva y añadimos la cebolla cortada fina, los pimientos también en trozos pequeños y el tomate pelado y troceado (si vamos a utilizar salsa de tomate la añadimos más adelante). Salamos y dejamos a fuego medio que se vaya sofriendo sin llegar a coger color.
Cuando tengamos listo el sofrito añadimos la cucharada de harina y removemos para que se tueste un poco (si utilizamos salsa de tomate la añadimos en este punto).
Majamos en el mortero el ajo y el perejil, le añadimos la mitad del agua de cocción que teníamos reservada y el pimentón y lo añadimos a la cazuela.
Incorporamos las crestas a la cazuela y la guindilla si la utilizamos, y dejamos que cueza todo el conjunto unos 15 minutos.

Que aproveche!!


Notas:
Las crestas podemos encontrarlas también en tiendas de congelados.
Generalmente vienen limpias por lo que nos ahorramos este paso.
Aunque hemos reservado 2 vasos del agua de cocción de las crestas, veréis que yo solo he utilizado uno. El otro solo lo utilizamos en caso de que la salsa quede muy espesa, para no arriesgarnos a que se nos pegue la salsa a la cazuela.
  • Aisha 22/03/2015 at 11:11

    Un plato muy rico y unas fotos preciosas
    saludos

  • Luis recetas en la nube 22/03/2015 at 16:55

    hola Leti, deliciosas estas crestas, las probé en la feria de las tapas en Zamora hace tres años y me gustaron mucho, aunque aqui en Madrid no las he visto nunca en los bares. Gracias por la receta, y por esa fotos tan calidas. Bsos

  • Leti de Revelando Sabores 23/03/2015 at 12:29

    Gracias Aisha! un saludo.

  • Leti de Revelando Sabores 23/03/2015 at 12:32

    Gracias Luis, pues si vuelves por Zamora estás invitado a un platito de ellas!!

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