{"id":5357,"date":"2021-01-18T01:00:00","date_gmt":"2021-01-18T00:00:00","guid":{"rendered":"http:\/\/profesordefrancesenmadrid.com\/?p=5357"},"modified":"2021-09-27T19:30:21","modified_gmt":"2021-09-27T17:30:21","slug":"documental-en-frances-sobre-la-gastronomia-de-galicia","status":"publish","type":"post","link":"https:\/\/profesordefrancesenmadrid.com\/index.php\/2021\/01\/18\/documental-en-frances-sobre-la-gastronomia-de-galicia\/","title":{"rendered":"Documental en franc\u00e9s sobre la gastronom\u00eda de Galicia"},"content":{"rendered":"<p>Los percebeiros realizan una peligrosa actividad: pescan percebes, peque\u00f1os crust\u00e1ceos que viven en las laderas de las rocas, muy apreciados en los grandes restaurantes espa\u00f1oles. En el pueblo de <strong>Agui\u00f1o<\/strong>, al borde de la bah\u00eda m\u00e1s grande de <strong>Galicia<\/strong>, el pescador <strong>Manolo Ser\u00e1ns<\/strong> y su familia te ense\u00f1an los secretos de la preparaci\u00f3n de la pesca de hoy. En el men\u00fa: vieiras, almejas y centollos Antes de presentarnos a <strong>Queimada<\/strong>, una poci\u00f3n m\u00e1gica de alto contenido alcoh\u00f3lico que ahuyenta a los malos esp\u00edritus.<br><strong>Duraci\u00f3n: 26min<\/strong><\/p>\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-4-3 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"790\" height=\"445\" src=\"https:\/\/www.youtube.com\/embed\/Q3mTD7nlRQU?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-ES&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span>\n<\/div><\/figure>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n<p><strong>Las Recetas del programa en franc\u00e9s:<\/strong><\/p>\n<p><\/p>\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"406\" src=\"https:\/\/i0.wp.com\/profesordefrancesenmadrid.com\/wp-content\/uploads\/2021\/01\/empanada-de-grelos-rubstiel-pastete.jpg?resize=720%2C406&#038;ssl=1\" alt=\"Empanadas\" class=\"wp-image-5358\" srcset=\"https:\/\/i0.wp.com\/profesordefrancesenmadrid.com\/wp-content\/uploads\/2021\/01\/empanada-de-grelos-rubstiel-pastete.jpg?w=720&amp;ssl=1 720w, https:\/\/i0.wp.com\/profesordefrancesenmadrid.com\/wp-content\/uploads\/2021\/01\/empanada-de-grelos-rubstiel-pastete.jpg?resize=300%2C169&amp;ssl=1 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/figure><\/div>\n\n\n<p><strong>Empanada de Grelos (tourte aux fanes de navet)<\/strong><br>Temps de pr\u00e9paration : env. 1 heure<br>Pour 4 personnes<br>L\u2019empanada est une tourte de l\u00e9gumes, de poisson ou de viande, servie avec de la salade verte. Elle est souvent propos\u00e9e sous forme de tapas.<br>Astuce : Sachant que les fanes de navet sont souvent am\u00e8res, il est pr\u00e9f\u00e9rable de choisir une vari\u00e9t\u00e9 \u00e0 petites feuilles.<\/p>\n<p><strong>Ingr\u00e9dients pour la p\u00e2te :<\/strong><br>100 ml d\u2019huile d\u2019olive<br>100 ml de lait<br>100 ml de vin blanc<br>500 g de farine<br>1 \u0153uf (calibre moyen)<br>sel<\/p>\n<p><strong>Pr\u00e9paration :<\/strong><br>Dans une casserole, m\u00e9langer l\u2019huile, le vin blanc et le lait puis ajouter une pinc\u00e9e de sel. Faire chauffer le liquide en remuant constamment. Quand le liquide fr\u00e9mit, le retirer du feu et laisser refroidir. Incorporer ensuite l\u2019\u0153uf battu puis la farine, et p\u00e9trir jusqu\u2019\u00e0 obtention d\u2019une p\u00e2te souple.<\/p>\n<p><strong>Ingr\u00e9dients pour la farce :<\/strong><br>180 g de fanes de navet<br>1 poivron vert<br>1 poivron rouge<br>50 g de jambon serrano<br>50 g de chorizo<br>50 g de queso tetilla (fromage traditionnel de Galice au lait de vache)<br>2 oignons de calibre moyen<br>piment doux d&#8217;Espagne en poudre<br>huile d\u2019olive (pour la cuisson)<br>1 \u0153uf de petit calibre<\/p>\n<p><strong>Pr\u00e9paration :<\/strong><br>Couper les fanes de navet et les faire blanchir 10 minutes dans de l\u2019eau pr\u00e9alablement sal\u00e9e. Egoutter dans une passoire. Emincer les oignons, les faire suer dans l\u2019huile d\u2019olive, ajouter les poivrons. Ajouter le jambon serrano coup\u00e9 en lani\u00e8res et faire revenir pendant quelques minutes. Agr\u00e9menter avec du piment doux d&#8217;Espagne en poudre.<br>\u00c9mincer \u00e0 nouveau les fanes de navet, les mettre dans la po\u00eale et m\u00e9langer. Laisser refroidir le tout.<br>Diviser la p\u00e2te en deux boules et les abaisser. Placer un disque de p\u00e2te dans un moule (d\u2019env. 30 x 40 cm) en formant un bord d\u2019env. 3 cm de hauteur.<br>Etaler la farce sur la p\u00e2te, couper le queso tetilla et le chorizo en d\u00e9s, les r\u00e9partir sur la farce. Abaisser la deuxi\u00e8me boule de p\u00e2te et en recouvrir la farce. Badigeonner avec l\u2019\u0153uf battu. Faire cuire l\u2019empanada pendant 20-25 minutes dans un four pr\u00e9chauff\u00e9 \u00e0 200\u00b0C.<\/p>\n<p><\/p>\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"406\" src=\"https:\/\/i0.wp.com\/profesordefrancesenmadrid.com\/wp-content\/uploads\/2021\/01\/gratinierte-jakobsmuscheln.jpg?resize=720%2C406&#038;ssl=1\" alt=\"Saint-Jacques gratin\u00e9es\" class=\"wp-image-5359\" srcset=\"https:\/\/i0.wp.com\/profesordefrancesenmadrid.com\/wp-content\/uploads\/2021\/01\/gratinierte-jakobsmuscheln.jpg?w=720&amp;ssl=1 720w, https:\/\/i0.wp.com\/profesordefrancesenmadrid.com\/wp-content\/uploads\/2021\/01\/gratinierte-jakobsmuscheln.jpg?resize=300%2C169&amp;ssl=1 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/figure><\/div>\n\n\n<p><strong>Vieiras gratinadas (coquilles Saint-Jacques gratin\u00e9es)<\/strong><br>Temps de pr\u00e9paration : 50 minutes<br>Pour 6 personnes<br>Les vieiras gratinadas sont servies soit en entr\u00e9e avec du pain blanc, soit sous forme de tapas.<br>Astuce : Si les coquilles Saint-Jacques sont vivantes, les faire cuire 5 minutes dans un four pr\u00e9chauff\u00e9 \u00e0 100 \u00b0C : elles s\u2019ouvriront toutes seules.<\/p>\n<p><strong>Ingr\u00e9dients :<\/strong><br>6 coquilles Saint-Jacques<br>2 gros oignons<br>100 ml de vin blanc (albari\u00f1o)<br>5 g de thym<br>20 g de persil<br>400 g de pur\u00e9e de tomates<br>1 cuiller \u00e0 soupe de farine<br>sel<br>sucre<br>chapelure<br>100 g de beurre<\/p>\n<p><strong>Pr\u00e9paration :<\/strong><br>Nettoyer les coquilles Saint-Jacques en d\u00e9gageant noix et corail. Bien laver les mollusques sous l\u2019eau froide, \u00f4ter l\u2019estomac (la poche noire). \u00c9goutter le reste.<br>Dans une po\u00eale, faire suer les oignons \u00e9minc\u00e9s pendant 5 minutes. Retirer de la flamme. Ajouter la noix et le corail des Saint-Jacques et faire revenir sur les deux faces, puis \u00f4ter du feu. R\u00e9server un c\u00f4t\u00e9 de la po\u00eale aux Saint-Jacques et l\u2019autre aux oignons. Il ne faut pas les m\u00e9langer.<br>Dans chaque coquille, disposer une noisette de beurre, puis r\u00e9partir la noix et le corail des Saint-Jacques.<br>Saupoudrer de farine les oignons dans la po\u00eale, d\u00e9glacer au vin blanc albari\u00f1o. Verser la pur\u00e9e de tomates, le persil cisel\u00e9 et le thym puis m\u00e9langer. Ajouter une pinc\u00e9e de sel et de sucre. Laisser cuire 5 minutes \u00e0 feu doux. R\u00e9partir la sauce sur les coquilles de Saint-Jacques. Saupoudrer d\u2019un peu de chapelure, disposer une autre noisette de beurre sur chaque coquille. Gratiner 10-15 minutes au four pr\u00e9chauff\u00e9 \u00e0 200\u00b0C.<\/p>\n<p><\/p>\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"406\" src=\"https:\/\/i0.wp.com\/profesordefrancesenmadrid.com\/wp-content\/uploads\/2021\/01\/caldeirada-de-pulpo-.jpg?resize=720%2C406&#038;ssl=1\" alt=\"Poulpe aux pommes de terre\" class=\"wp-image-5360\" srcset=\"https:\/\/i0.wp.com\/profesordefrancesenmadrid.com\/wp-content\/uploads\/2021\/01\/caldeirada-de-pulpo-.jpg?w=720&amp;ssl=1 720w, https:\/\/i0.wp.com\/profesordefrancesenmadrid.com\/wp-content\/uploads\/2021\/01\/caldeirada-de-pulpo-.jpg?resize=300%2C169&amp;ssl=1 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/figure><\/div>\n\n\n<p><strong>Caldeirada de pulpo (poulpe aux pommes de terre)<\/strong><br>Temps de pr\u00e9paration : 1 h 30 + temps de d\u00e9cong\u00e9lation des poulpes<br>Pour 4 personnes<br>La caldeirada de pulpo est un d\u00e9licieux plat rustique, compos\u00e9 de poulpe et de pommes de terre. Le \u00ab pulpo a feira \u00bb, \u00e0 savoir du poulpe sans les pommes de terre, est une variante de cette recette tr\u00e8s r\u00e9pandue en Galice.<br>Astuce : Pour \u00e9viter que la peau du poulpe ne se d\u00e9tache durant la cuisson, le plonger quelques instants dans l\u2019eau bouillante, et l\u2019en ressortir imm\u00e9diatement. R\u00e9p\u00e9ter trois fois l\u2019op\u00e9ration.<\/p>\n<p><strong>Ingr\u00e9dients :<\/strong><br>1 poulpe de 1,5 kg<br>1 oignon de taille moyenne<br>2 gousses d\u2019ail<br>5-6 pommes de terre (de taille moyenne)<br>sel<br>piment doux en poudre<br>huile d\u2019olive (pour la cuisson)<\/p>\n<p><strong>Pr\u00e9paration :<\/strong><br>Placer le poulpe 4 \u00e0 5 jours au cong\u00e9lateur pour attendrir sa chair.<br>Le d\u00e9congeler puis le laver. Enlever les yeux et le bec, nettoyer ensuite la t\u00eate sous l\u2019eau courante.<br>Faire chauffer de l\u2019eau dans une marmite, ajouter un oignon pel\u00e9 et 1\/2 cuil. \u00e0 caf\u00e9 de sel. Plonger le poulpe dans l\u2019eau bouillante. Apr\u00e8s quelques minutes, le retirer plus le replonger \u00e0 nouveau dans le liquide, et ce trois fois de suite. Faire cuire le poulpe 45 minutes.<br>\u00c9goutter le poulpe et le r\u00e9server. Conserver le bouillon.<br>Laver les pommes de terre, les couper en quartiers et les cuire dans le bouillon sans les peler. Lorsque les pommes de terre sont cuites, rajouter le poulpe (entier ou d\u00e9coup\u00e9 en morceaux) pour le r\u00e9chauffer.<br>Dans une po\u00eale, faire chauffer l\u2019huile d\u2019olive, puis y faire revenir l\u2019ail et les oignons \u00e9minc\u00e9s. Ajouter 2 cuil. \u00e0 soupe de bouillon, un peu de piment doux et du sel.<br>Dresser sur un plat le poulpe d\u00e9bit\u00e9 en morceaux, ajouter les pommes de terre. Napper avec la sauce \u00e0 l\u2019ail et aux oignons.<\/p>\n<p><\/p>\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"406\" src=\"https:\/\/i0.wp.com\/profesordefrancesenmadrid.com\/wp-content\/uploads\/2021\/01\/almejas-aguino-venusmuscheln-aguino.jpg?resize=720%2C406&#038;ssl=1\" alt=\"Palourdes marin\u00e8res\" class=\"wp-image-5361\" srcset=\"https:\/\/i0.wp.com\/profesordefrancesenmadrid.com\/wp-content\/uploads\/2021\/01\/almejas-aguino-venusmuscheln-aguino.jpg?w=720&amp;ssl=1 720w, https:\/\/i0.wp.com\/profesordefrancesenmadrid.com\/wp-content\/uploads\/2021\/01\/almejas-aguino-venusmuscheln-aguino.jpg?resize=300%2C169&amp;ssl=1 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/figure><\/div>\n\n\n<p><strong>Almejas \u00ab agui\u00f1o \u00bb (palourdes marini\u00e8res)<\/strong><br>Temps de pr\u00e9paration : 35 minutes<br>Pour 4 personnes<br>Cette recette est \u00e9galement appel\u00e9e \u00ab almejas a la marinera \u00bb (palourdes \u00e0 la marini\u00e8re). Ce plat traditionnel est appr\u00e9ci\u00e9 dans toute l\u2019Espagne, mais tout particuli\u00e8rement en Galice.<br>Astuce : Pour pr\u00e9parer la sauce au vin blanc, on utilise un vin frais et l\u00e9ger. En Galice, le choix se porte tout naturellement sur l\u2019albari\u00f1o, un vin blanc \u00e0 faible teneur en alcool.<\/p>\n<p><strong>Ingr\u00e9dients :<\/strong><br>1 kg de palourdes<br>2 oignons de taille moyenne<br>1 gousse d\u2019ail<br>150 ml de vin blanc (par ex. albari\u00f1o)<br>1 petite gousse de piment<br>10 g de farine<br>15 g de persil<br>sel<br>huile d\u2019olive pour la cuisson<\/p>\n<p><strong>Pr\u00e9paration :<\/strong><br>Dans une po\u00eale, faire chauffer l\u2019huile d\u2019olive. Ajouter l\u2019ail et les oignons \u00e9minc\u00e9s, les faire suer. Saler.<br>Diluer une cuiller\u00e9e \u00e0 soupe de farine dans le vin, verser le m\u00e9lange dans une casserole. Laisser \u00e9paissir en remuant constamment. Ajouter le persil cisel\u00e9 et une gousse de piment.<br>Disposer les palourdes dans la sauce, les faire cuire \u00e0 feu doux et \u00e0 couvert 15-20 minutes.<br>Les palourdes comestibles s\u2019ouvrent sous l\u2019effet de la chaleur. Il faut jeter celles qui restent ferm\u00e9es.<\/p>\n<p><\/p>\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"406\" src=\"https:\/\/i0.wp.com\/profesordefrancesenmadrid.com\/wp-content\/uploads\/2021\/01\/queimada.jpg?resize=720%2C406&#038;ssl=1\" alt=\"Quemada\" class=\"wp-image-5362\" srcset=\"https:\/\/i0.wp.com\/profesordefrancesenmadrid.com\/wp-content\/uploads\/2021\/01\/queimada.jpg?w=720&amp;ssl=1 720w, https:\/\/i0.wp.com\/profesordefrancesenmadrid.com\/wp-content\/uploads\/2021\/01\/queimada.jpg?resize=300%2C169&amp;ssl=1 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/figure><\/div>\n\n\n<p><strong>Queimada<\/strong><br>Temps de pr\u00e9paration : 10 minutes<br>Pour 4 personnes<br>La Queimada (\u00ab la br\u00fbl\u00e9e \u00bb) est une boisson alcoolis\u00e9e que l\u2019on fait flamber. Les Galiciens la pr\u00e9parent aux grandes occasions. Pour chasser les sorci\u00e8res et les mauvais esprits, il faut prononcer une formule de conjuration (conxuro) pendant la pr\u00e9paration.<br>Astuce : Si on saupoudre du sucre sur la louche contenant le breuvage enflamm\u00e9, la boisson aura un l\u00e9ger go\u00fbt de caramel.<\/p>\n<p><strong>Ingr\u00e9dients :<\/strong><br>1 l d\u2019orujo (eau-de-vie de marc de Galice)<br>10 graines de caf\u00e9<br>1 orange non trait\u00e9e<br>1 citron non trait\u00e9<br>100 g de sucre<\/p>\n<p><strong>Pr\u00e9paration :<\/strong><br>Dans un r\u00e9cipient en terre cuite, m\u00e9langer l\u2019eau-de-vie avec le sucre jusqu\u2019\u00e0 que celui-ci soit totalement dissout. Ajouter les grains de caf\u00e9, les zestes de citron et d\u2019orange.<br>Arroser les bords du r\u00e9cipient avec ce m\u00e9lange. En pr\u00e9lever une petite quantit\u00e9 \u00e0 l\u2019aide d\u2019une louche r\u00e9sistant au feu.<br>Veiller \u00e0 ce qu\u2019il n\u2019y ait ni grains de caf\u00e9 ni zeste d\u2019agrumes dans la louche. A l\u2019aide d\u2019un briquet ou d\u2019allumettes, faire alors flamber le contenu de la louche. Le verser dans le r\u00e9cipient et attendre que toute la surface de la queimada soit enflamm\u00e9e.<br>Le rituel consiste \u00e0 pr\u00e9lever de la queimada \u00e0 la louche et \u00e0 la reverser dans le r\u00e9cipient, ce qui entretient le flambage. Pendant ce temps, prononcez la formule incantatoire. Une fois que tout l\u2019alcool a br\u00fbl\u00e9 et que les flammes l\u00e8chent uniquement les bords du r\u00e9cipient, verser le breuvage dans des bols et servir.<\/p>\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n<h3 style=\"text-align: center;\"><a href=\"https:\/\/profesordefrancesenmadrid.com\/index.php\/gastronomie\/\" target=\"_blank\" rel=\"noopener\"><strong>+ de Gastronomie<\/strong><\/a><\/h3>\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n<h3 style=\"text-align: center;\"><a href=\"https:\/\/profesordefrancesenmadrid.com\/index.php\/cultura-francesa-en-madrid\/\" target=\"_blank\" rel=\"noopener\"><strong>+ de Cultura francesa<\/strong><\/a><\/h3>","protected":false},"excerpt":{"rendered":"<p>El pescador Manolo y su familia desvelan algunas recetas t\u00edpicas de marisco y empanadas t\u00edpicas de Galicia.<\/p>\n","protected":false},"author":3,"featured_media":5363,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[23,45],"tags":[],"class_list":["post-5357","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cultura-francesa-en-madrid","category-gastronomie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Documental en franc\u00e9s sobre la gastronom\u00eda de Galicia - Ludovic Pedrocchi - profesordefrancesenmadrid.com<\/title>\n<meta name=\"description\" content=\"El pescador Manolo y su familia desvelan algunas recetas t\u00edpicas de Galicia. 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