423. Codornices rellenas de foie al aroma de Pedro Ximénez (principal carne)

Hey everyone, it's Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, 423. Codornices rellenas de foie al aroma de Pedro Ximénez (principal carne). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make 423. Codornices rellenas de foie al aroma de Pedro Ximénez (principal carne) is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook 423. Codornices rellenas de foie al aroma de Pedro Ximénez (principal carne) estimated approx 1 hora.

To get started with this particular recipe, we must first prepare a few components. You can cook 423. Codornices rellenas de foie al aroma de Pedro Ximénez (principal carne) using 17 ingredients and 4 steps. Here is how you can achieve that.

Ayer fui a comprar y me encontré con codornices a mitad de precio. Como venía hoy familia a comer he aprovechado y les he hecho esta receta. He quedado como una reina 👸

Ingredients and spices that need to be Get to make 423. Codornices rellenas de foie al aroma de Pedro Ximénez (principal carne):

1. 4 codornices limpias y abiertas
2. 2 cebollas
3. 2 puerros
4. 2 zanahorias
5. 1 lata foie
6. 1 manojo espárragos trigueros
7. 1 tomate maduro
8. 1 diente ajo
9. 1 vaso caldo de pollo
10. 3 cucharadas nata
11. 3 cucharadas Pedro Ximénez
12. 1 cucharada harina
13. 1 copa brandy
14. 1 cucharada reducción de Pedro Ximénez
15. Al gusto sal
16. Al gusto pimienta negra
17. Aceite de oliva virgen extra

Instructions to make to make 423. Codornices rellenas de foie al aroma de Pedro Ximénez (principal carne)

1. Picamos mucho 1/2 cebolla, 1/2 puerro, 1/2 zanahoria y los espárragos trigueros (Solo el tallo) y ponemos a freír. Salpimentamos al gusto. Cuando esta el sofrito incorporamos el foie y vamos ligándolo a la salsa. Añadimos el Pedro Ximénez y dejamos evaporar.
2. Añadimos la nata y probamos por si hay que salpimentar más según el gusto. Dejamos que coja cuerpo, retiramos del fuego y dejamos enfriar. Con la salsa anterior vamos rellenando las codornizes. Las atamos y en una sartén con aceite vamos sellando.
3. Retiramos las codornices y en ese mismo aceite añadimos 1’5 cebolla, un ajo, un tomate cortado en dados, 1’5 zanahoria y las yemas de los trigueros bien picaditos. Cuando este a punto el sofrito, trituramos con la batidora 2/3 junto con el brandy y el otro 1/3 la dejamos tal cual. Incorporamos toda la mezcla otra vez en la sartén y sin dejar de mover añadimos una cucharada de harina para espesar la salsa.
4. A continuación añadimos reducción de Pedro Ximénez. Dejamos unos minutos para que se evapore el alcohol. Añadimos el caldo e introducimos las Codornices y dejamos unos cuarenta minutos a fuego suave. Quitamos los hilos de las codornices. Servir tibio con arroz de guarnición. Que aproveche!!!

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