Uno de mis primeros contactos con la gastronomía, siendo pequeña, fue la hora de montar el Nacimiento.
que en mi casa fuésemos rebozando croquetas a la vez que poníamos el Belén, pero casi.
Y es que, al menos en mi época, la mitad de la decoración del Nacimiento provenía de la cocina: harina para la nieve, pan rallado para los caminos, papel de aluminio para los ríos…y tan apañao que nos quedaba, oye!
Hombre, a lo mejor no era lo más correcto, pero vistos algunos de los fallos de los nacimientos, los nuestros no eran ná…
¿O en vuestra casa el Niño Jesús no era más grande que la Virgen María?
Porque en mi casa sí, y por aquella época no había petit-suisse para justificar ese tamaño…
Eso debió ser diabetes gestacional!!!
Claro que hay otras veces en las que el tamaño de uno y otro era mas proporcionado, pero es que en ese caso el niño es tan chiquitín que ni se le ve!!
Que veo yo a los Reyes Magos llegando al portal y buscando al niño como locos porque no son capaces de encontrarlo.
Porque esa es otra, en mi casa los Reyes sí que llegaban al portal…ya nos encargábamos mis hermanos y yo de que fuese así.
En el puente de la Constitución, que es cuando en toda casa que se precie se monta el Belén, el séquito de Reyes y camellos estaban en una punta y cada día que pasaba, los íbamos moviendo un poquito, para que la mañana del día de Reyes estuviesen en el portal, no fuese que por dejarlos solos no llegasen y nos quedásemos sin regalos.
Otro error que yo le encuentro a las figuras es lo de la virgen…
Que no creo yo que, en aquella época, se estilara mucho lo de usar tintes, porque vamos, ese pelo rubio nórdico que tienen el 90% de las figuritas de la Virgen muy natural no es, eh?
Lo del caganet por esta zona no se lleva mucho, pero creo que es la figura más realista, porque a lo mejor hilanderas no había muchas, pero seguro que gente cag… a montones!!
Pero bueno dejémonos de Belenes, que todos sabemos que una de las mejores cosas de la Navidad son las comilonas, y aquí os traigo una propuesta, por si todavía no tenéis claro el menú navideño.
Una sopa fácil, rápida, muy sabrosa y económica.
¡Si es que lo tiene todo!
Además se puede dejar preparada el día antes para ir adelantando trabajo.
Vamos a por la receta:
Preparación:
En primer lugar cubrimos el fondo de una cazuela con un poco de aceite y calentamos a fuego suave. Cortamos la cebolla en daditos y la añadimos a la cazuela.
Mantenemos a fuego lento unos 10 minutos aproximadamente.
Mientras tanto vamos pelando los langostinos. Reservamos las colas.
Cuando la cebolla esté tierna, añadimos a la cazuela las cabezas y las cáscaras de los langostinos y sofreímos a fuego fuerte durante 2 ó 3 minutos, removiendo de vez en cuando y, ayudándonos del mazo del mortero por ejemplo, vamos aplastando las cabezas.
Pasado ese tiempo añadimos el ajo, el laurel y el tomate, cocinamos durante un minuto más y añadimos 75 ml de ron.
Dejamos cocinar 1 minuto más, hasta que evapore el alcohol y añadimos el agua, el caldo, la nata, la zanahoria pelada y troceada y el pimentón.
Una vez que arranque a hervir, bajamos a fuego suave, dejamos cocer unos 30 minutos.
Transcurrido este tiempo, ponemos un colador o chino sobre un bol y colamos el caldo, ayudándonos del mazo del mortero para prensar bien las cáscaras y cabezas de los langostinos y que suelten todo el jugo.
Reservamos el caldo y desechamos el resto.
Ponemos la cazuela de nuevo al fuego (sin el caldo) y añadimos un dado de mantequilla. Cuando se funda, añadimos la harina y removemos hasta obtener una pasta.
Cocinamos un par de minutos para eliminar el sabor a crudo de la harina y vamos añadiendo el caldo, poco a poco y removiendo con unas varillas para que no se formen grumos.
Dejamos hervir a fuego fuerte durante un par de minutos hasta que la sopa espese.
En una sartén ponemos una cucharada de mantequilla a fuego medio-alto, y una vez que esté derretida añadimos los langostinos que teníamos reservados. Cocinamos un par de minutos hasta que veamos que están hechos. Salpimentamos y añadimos el resto del ron. Dejamos un minuto más al fuego para que se evapore el alcohol y retiramos del fuego.
Añadimos los langostinos y el jugo que hayan soltado a la cazuela donde tenemos el caldo. Dejamos que se cueza todo junto 1 minuto más y retiramos del fuego.
¡Que aproveche!!
Notas:
Podemos sustituir el ron por brandy
Cuando vayamos a colar el caldo es importante que dediquemos un ratito a prensar las cabezas y cuerpos de los langostinos para que suelten todo el jugo ya que es aquí donde se concentra todo el sabor.
Receta adaptada del libro de «La cocina fácil de Lorraine Pascale»
79 Comments
Una muy buena receta, muchas gracias. Me ha venido estupenda para la cena de nochebuena, fue un éxito. Está buenísima y siguiendo tus pasos queda perfecta.
Me alegro muchísimo Lan Larita!! La verdad es que es una receta que en casa también ha gustado mucho.
Un besote
Ayyyyy Omá!!! Esta cae!!!
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