{"id":494,"date":"2020-03-19T22:20:21","date_gmt":"2020-03-19T22:20:21","guid":{"rendered":"https:\/\/www.bluerecetas.com\/?page_id=494"},"modified":"2020-03-19T22:30:43","modified_gmt":"2020-03-19T22:30:43","slug":"musaka-de-cordero-a-la-griega-grecia","status":"publish","type":"page","link":"https:\/\/bluerecetas.ovh\/index.php\/musaka-de-cordero-a-la-griega-grecia\/","title":{"rendered":"Musaka de cordero a la griega (Grecia)"},"content":{"rendered":"

[et_pb_section fb_built=\u00bb1″ next_background_color=\u00bb#ffffff\u00bb admin_label=\u00bbFeature\u00bb _builder_version=\u00bb3.27.4″ background_image=\u00bbhttp:\/\/bluerecetas.ovh\/wp-content\/uploads\/2020\/03\/cabecera-carnes.jpg\u00bb min_height=\u00bb250px\u00bb custom_padding=\u00bb50px||50px||false|false\u00bb bottom_divider_style=\u00bbwave2″ fb_built=\u00bb1″ bb_built=\u00bb1″ _i=\u00bb0″ _address=\u00bb0″][\/et_pb_section][et_pb_section fb_built=\u00bb1″ admin_label=\u00bbHeader\u00bb _builder_version=\u00bb3.27.4″ custom_padding=\u00bb0px||||false|false\u00bb fb_built=\u00bb1″ bb_built=\u00bb1″ _i=\u00bb1″ _address=\u00bb1″][et_pb_row column_structure=\u00bb2_3,1_3″ _builder_version=\u00bb3.27.4″ background_size=\u00bbcontain\u00bb custom_margin=\u00bb||||false|false\u00bb custom_padding=\u00bb0px||||false|false\u00bb animation_style=\u00bbzoom\u00bb animation_intensity_zoom=\u00bb10%\u00bb _i=\u00bb0″ _address=\u00bb1.0″ custom_padding__hover_enabled=\u00bbon|desktop\u00bb][et_pb_column type=\u00bb2_3″ _builder_version=\u00bb3.27.4″ custom_padding=\u00bb||||false|false\u00bb custom_padding_tablet=\u00bb0px|||\u00bb custom_padding_last_edited=\u00bbon|tablet\u00bb _i=\u00bb0″ _address=\u00bb1.0.0″ custom_padding__hover=\u00bb|||\u00bb][et_pb_text _builder_version=\u00bb3.27.4″ text_font=\u00bb||||||||\u00bb text_text_color=\u00bb#000000″ text_font_size=\u00bb16px\u00bb ul_font=\u00bb||||||||\u00bb ol_font=\u00bb||||||||\u00bb header_font=\u00bbRoboto|500||on|||||\u00bb header_text_color=\u00bb#7d2b8a\u00bb header_line_height=\u00bb1.4em\u00bb header_text_shadow_style=\u00bbpreset1″ header_text_shadow_vertical_length=\u00bb0.07em\u00bb header_text_shadow_color=\u00bbrgba(0,0,0,0.26)\u00bb header_2_font=\u00bbRoboto|700|||||||\u00bb header_2_text_color=\u00bb#7d2b8a\u00bb header_2_font_size=\u00bb21px\u00bb header_2_line_height=\u00bb1.4em\u00bb header_3_font=\u00bb||||||||\u00bb header_4_font=\u00bb||||||||\u00bb header_5_font=\u00bb||||||||\u00bb header_6_font=\u00bb||||||||\u00bb custom_margin=\u00bb||||false|false\u00bb hover_enabled=\u00bb0″ header_font_size_tablet=\u00bb20px\u00bb header_font_size_phone=\u00bb18px\u00bb header_font_size_last_edited=\u00bbon|phone\u00bb header_2_font_size_tablet=\u00bb18px\u00bb header_2_font_size_phone=\u00bb15px\u00bb header_2_font_size_last_edited=\u00bbon|phone\u00bb _i=\u00bb0″ _address=\u00bb1.0.0.0″]<\/p>\n

Musaka de cordero a la griega (Grecia)<\/b><\/h1>\n

INGREDIENTES para 8 personas<\/h2>\n

Para el cordero:<\/h2>\n
    \n
  • 500 grs de carne picada de pavo<\/span><\/li>\n
  • 1 huevo<\/span><\/li>\n
  • 2 rebanadas de pan bimbo<\/span><\/li>\n
  • 1\/2 vaso de leche o agua<\/span><\/li>\n
  • 1 cebolla<\/span><\/li>\n
  • harina<\/span><\/li>\n
  • perejil<\/span><\/li>\n
  • ajo<\/span><\/li>\n
  • sal<\/span><\/li>\n
  • pimienta<\/span><\/li>\n<\/ul>\n

    Para el relleno:<\/h2>\n
      \n
    • 3\/4 de kilo de cordero guisado<\/span><\/li>\n
    • 1 cebolla<\/span><\/li>\n
    • 2 dientes de ajo<\/span><\/li>\n
    • aceite<\/span><\/li>\n
    • perejil picado<\/span><\/li>\n
    • 300 grs de patata<\/span><\/li>\n
    • 400 grs de berenjena<\/span><\/li>\n<\/ul>\n

      Para la bechamel:<\/h2>\n
        \n
      • 75 grs de mantequilla<\/span><\/li>\n
      • 75 grs de harina (con 50 grs quema m\u00e1s l\u00edquida)<\/span><\/li>\n
      • 1 litro de leche<\/span><\/li>\n<\/ul>\n

        Otros ingredientes:<\/h2>\n
          \n
        • 50 grs de queso parmesano<\/span><\/li>\n
        • 50 grs de queso elemental<\/span><\/li>\n
        • sal<\/span><\/li>\n
        • pimienta<\/span><\/li>\n<\/ul>\n

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

          [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_3″ _builder_version=\u00bb3.25″ custom_padding=\u00bb|||\u00bb _i=\u00bb1″ _address=\u00bb1.0.1″ custom_padding__hover=\u00bb|||\u00bb][et_pb_image src=\u00bbhttp:\/\/bluerecetas.ovh\/wp-content\/uploads\/2020\/03\/musaka-cordero.jpg\u00bb align_tablet=\u00bbcenter\u00bb align_last_edited=\u00bbon|desktop\u00bb _builder_version=\u00bb3.27.4″ box_shadow_style=\u00bbpreset4″ box_shadow_color=\u00bb#7d2b8a\u00bb width=\u00bb100%\u00bb custom_margin=\u00bb15px||||false|false\u00bb custom_padding=\u00bb|||0px||\u00bb _i=\u00bb0″ _address=\u00bb1.0.1.0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb3.27.4″ background_size=\u00bbcontain\u00bb custom_margin=\u00bb20px||||false|false\u00bb custom_padding=\u00bb0px||||false|false\u00bb animation_style=\u00bbzoom\u00bb animation_intensity_zoom=\u00bb10%\u00bb _i=\u00bb1″ _address=\u00bb1.1″][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb3.27.4″ custom_padding=\u00bb||||false|false\u00bb custom_padding_tablet=\u00bb0px|||\u00bb custom_padding_last_edited=\u00bbon|tablet\u00bb _i=\u00bb0″ _address=\u00bb1.1.0″ custom_padding__hover=\u00bb|||\u00bb][et_pb_text _builder_version=\u00bb3.27.4″ text_font=\u00bb||||||||\u00bb text_text_color=\u00bb#000000″ text_font_size=\u00bb16px\u00bb ul_font=\u00bb||||||||\u00bb ol_font=\u00bb||||||||\u00bb header_font=\u00bbRoboto|500||on|||||\u00bb header_text_color=\u00bb#7d2b8a\u00bb header_line_height=\u00bb1.4em\u00bb header_text_shadow_style=\u00bbpreset1″ header_text_shadow_vertical_length=\u00bb0.07em\u00bb header_text_shadow_color=\u00bbrgba(0,0,0,0.26)\u00bb header_2_font=\u00bbRoboto|700|||||||\u00bb header_2_text_color=\u00bb#7d2b8a\u00bb header_2_font_size=\u00bb21px\u00bb header_2_line_height=\u00bb1.4em\u00bb header_3_font=\u00bb||||||||\u00bb header_4_font=\u00bb||||||||\u00bb header_5_font=\u00bb||||||||\u00bb header_6_font=\u00bb||||||||\u00bb custom_margin=\u00bb||||false|false\u00bb header_font_size_tablet=\u00bb20px\u00bb header_font_size_phone=\u00bb18px\u00bb header_font_size_last_edited=\u00bbon|phone\u00bb header_2_font_size_tablet=\u00bb18px\u00bb header_2_font_size_phone=\u00bb15px\u00bb header_2_font_size_last_edited=\u00bbon|phone\u00bb _i=\u00bb0″ _address=\u00bb1.1.0.0″]<\/p>\n

          ELABORACI\u00d3N del cordero<\/h2>\n

          Se corta el cordero en trozos. Se calienta aceite en una sart\u00e9n (justo la base) y se doran los trozos de cordero por todos los lados. El aceite tiene que estar muy caliente, y no hay que remover mucho los trozos. Hay que hacerlo trozo a trozo, para que no suelte el jugo.<\/span><\/p>\n

          Cuando est\u00e9 dorado, se retira el exceso de aceite, se echa la cebolla cortada en brunoise y se rehoga con la carne (para que coja el sabor de la carne) hasta que coja un poco de color.<\/span><\/p>\n

          Se espolvorea con harina, se remueve bien y se a\u00f1ade agua hasta cubrir.<\/span><\/p>\n

          Se echa el ajo aplastado y el tomate concass\u00e9 (trozos de tomate despepitado y cortado r\u00fastico. Sirve el tomate entero que viene en lata). Poner a punto de saz\u00f3n.<\/span><\/p>\n

          Se tapa y se cuece a fuego lento durante 45 minutos, con cuidado de que no se agarre.<\/span><\/p>\n

          Transcurrido ese tiempo, se comprueba el punto de saz\u00f3n y la consistencia de la salsa.<\/span><\/p>\n

          Retirar y dejar enfriar.<\/span><\/p>\n

          [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb3.27.4″ background_size=\u00bbcontain\u00bb custom_margin=\u00bb20px||||false|false\u00bb custom_padding=\u00bb0px||||false|false\u00bb animation_style=\u00bbzoom\u00bb animation_intensity_zoom=\u00bb10%\u00bb _i=\u00bb2″ _address=\u00bb1.2″][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb3.27.4″ custom_padding=\u00bb||||false|false\u00bb custom_padding_tablet=\u00bb0px|||\u00bb custom_padding_last_edited=\u00bbon|tablet\u00bb _i=\u00bb0″ _address=\u00bb1.2.0″ custom_padding__hover=\u00bb|||\u00bb][et_pb_text _builder_version=\u00bb3.27.4″ text_font=\u00bb||||||||\u00bb text_text_color=\u00bb#000000″ text_font_size=\u00bb16px\u00bb ul_font=\u00bb||||||||\u00bb ol_font=\u00bb||||||||\u00bb header_font=\u00bbRoboto|500||on|||||\u00bb header_text_color=\u00bb#7d2b8a\u00bb header_line_height=\u00bb1.4em\u00bb header_text_shadow_style=\u00bbpreset1″ header_text_shadow_vertical_length=\u00bb0.07em\u00bb header_text_shadow_color=\u00bbrgba(0,0,0,0.26)\u00bb header_2_font=\u00bbRoboto|700|||||||\u00bb header_2_text_color=\u00bb#7d2b8a\u00bb header_2_font_size=\u00bb21px\u00bb header_2_line_height=\u00bb1.4em\u00bb header_3_font=\u00bb||||||||\u00bb header_4_font=\u00bb||||||||\u00bb header_5_font=\u00bb||||||||\u00bb header_6_font=\u00bb||||||||\u00bb custom_margin=\u00bb||||false|false\u00bb header_font_size_tablet=\u00bb20px\u00bb header_font_size_phone=\u00bb18px\u00bb header_font_size_last_edited=\u00bbon|phone\u00bb header_2_font_size_tablet=\u00bb18px\u00bb header_2_font_size_phone=\u00bb15px\u00bb header_2_font_size_last_edited=\u00bbon|phone\u00bb _i=\u00bb0″ _address=\u00bb1.2.0.0″]<\/p>\n

          ELABORACI\u00d3N del relleno de la musaka<\/b><\/h2>\n

          Se limpian los trozos de cordero de posibles restos de grasa, de huesos y se pican.<\/span><\/p>\n

          Se pica la cebolla y los dientes de ajo en brunoise. Se rehogan en una cazuela con un poco de aceite. Una vez rehogada, se a\u00f1ade el cordero picado y se cuela por encima la salsa del guisado (no demasiada, porque si no, queda muy l\u00edquido al servir). Se deja cocer hasta que quede melosa.<\/span><\/p>\n

          Se pelan las patatas y se cortan en rodajas (patatas panadera).<\/span><\/p>\n

          Las berenjenas se pelan y se cortan en rodajas.<\/span><\/p>\n

          Se pone una sart\u00e9n con aceite y se fr\u00eden las patatas y las berenjenas. Sacarlas a una bandeja con un papel absorbente para quitarle el exceso de grasa.<\/span><\/p>\n

          [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb3.27.4″ background_size=\u00bbcontain\u00bb custom_margin=\u00bb20px||||false|false\u00bb custom_padding=\u00bb0px||||false|false\u00bb animation_style=\u00bbzoom\u00bb animation_intensity_zoom=\u00bb10%\u00bb _i=\u00bb3″ _address=\u00bb1.3″][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb3.27.4″ custom_padding=\u00bb||||false|false\u00bb custom_padding_tablet=\u00bb0px|||\u00bb custom_padding_last_edited=\u00bbon|tablet\u00bb _i=\u00bb0″ _address=\u00bb1.3.0″ custom_padding__hover=\u00bb|||\u00bb][et_pb_text _builder_version=\u00bb3.27.4″ text_font=\u00bb||||||||\u00bb text_text_color=\u00bb#000000″ text_font_size=\u00bb16px\u00bb ul_font=\u00bb||||||||\u00bb ol_font=\u00bb||||||||\u00bb header_font=\u00bbRoboto|500||on|||||\u00bb header_text_color=\u00bb#7d2b8a\u00bb header_line_height=\u00bb1.4em\u00bb header_text_shadow_style=\u00bbpreset1″ header_text_shadow_vertical_length=\u00bb0.07em\u00bb header_text_shadow_color=\u00bbrgba(0,0,0,0.26)\u00bb header_2_font=\u00bbRoboto|700|||||||\u00bb header_2_text_color=\u00bb#7d2b8a\u00bb header_2_font_size=\u00bb21px\u00bb header_2_line_height=\u00bb1.4em\u00bb header_3_font=\u00bb||||||||\u00bb header_4_font=\u00bb||||||||\u00bb header_5_font=\u00bb||||||||\u00bb header_6_font=\u00bb||||||||\u00bb custom_margin=\u00bb||||false|false\u00bb header_font_size_tablet=\u00bb20px\u00bb header_font_size_phone=\u00bb18px\u00bb header_font_size_last_edited=\u00bbon|phone\u00bb header_2_font_size_tablet=\u00bb18px\u00bb header_2_font_size_phone=\u00bb15px\u00bb header_2_font_size_last_edited=\u00bbon|phone\u00bb _i=\u00bb0″ _address=\u00bb1.3.0.0″]<\/p>\n

          ELABORACI\u00d3N de la bechamel<\/b><\/h2>\n

          Calentamos la leche.<\/span><\/p>\n

          En una cazuela fundimos la mantequilla y le echamos la harina a fuego lento. Remover con varilla.<\/span><\/p>\n

          Dejamos que se haga un poco la harina para evitar el sabor a harina cruda.<\/span><\/p>\n

          A\u00f1adimos poco a poco la leche, sin dejar de remover.<\/span><\/p>\n

          Una vez incorporada toda la leche, a\u00f1adimos sal y dejamos cocer durante al menos 15 minutos con cuidado de que no se pegue.<\/span><\/p>\n

          [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb3.27.4″ background_size=\u00bbcontain\u00bb custom_margin=\u00bb20px||||false|false\u00bb custom_padding=\u00bb0px||||false|false\u00bb animation_style=\u00bbzoom\u00bb animation_intensity_zoom=\u00bb10%\u00bb _i=\u00bb4″ _address=\u00bb1.4″][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb3.27.4″ custom_padding=\u00bb||||false|false\u00bb custom_padding_tablet=\u00bb0px|||\u00bb custom_padding_last_edited=\u00bbon|tablet\u00bb _i=\u00bb0″ _address=\u00bb1.4.0″ custom_padding__hover=\u00bb|||\u00bb][et_pb_text _builder_version=\u00bb3.27.4″ text_font=\u00bb||||||||\u00bb text_text_color=\u00bb#000000″ text_font_size=\u00bb16px\u00bb ul_font=\u00bb||||||||\u00bb ol_font=\u00bb||||||||\u00bb header_font=\u00bbRoboto|500||on|||||\u00bb header_text_color=\u00bb#7d2b8a\u00bb header_line_height=\u00bb1.4em\u00bb header_text_shadow_style=\u00bbpreset1″ header_text_shadow_vertical_length=\u00bb0.07em\u00bb header_text_shadow_color=\u00bbrgba(0,0,0,0.26)\u00bb header_2_font=\u00bbRoboto|700|||||||\u00bb header_2_text_color=\u00bb#7d2b8a\u00bb header_2_font_size=\u00bb21px\u00bb header_2_line_height=\u00bb1.4em\u00bb header_3_font=\u00bb||||||||\u00bb header_4_font=\u00bb||||||||\u00bb header_5_font=\u00bb||||||||\u00bb header_6_font=\u00bb||||||||\u00bb custom_margin=\u00bb||||false|false\u00bb header_font_size_tablet=\u00bb20px\u00bb header_font_size_phone=\u00bb18px\u00bb header_font_size_last_edited=\u00bbon|phone\u00bb header_2_font_size_tablet=\u00bb18px\u00bb header_2_font_size_phone=\u00bb15px\u00bb header_2_font_size_last_edited=\u00bbon|phone\u00bb _i=\u00bb0″ _address=\u00bb1.4.0.0″]<\/p>\n

          Final y presentaci\u00f3n<\/b><\/h2>\n

          En una fuente de horno (o en recipiente de aluminio de usar y tirar) se colocan primero las patatas, luego berenjenas, encima una capa de cordero y por \u00faltimo, se cubre con berenjenas.<\/span><\/p>\n

          Se tapa con la bechamel y se le echa los quesos rallados (Si no hay queso, se le espolvorea con pan rallado).<\/span><\/p>\n

          Se mete al horno a 180\u00ba durante 45 minutos.<\/span><\/p>\n

          [\/et_pb_text][et_pb_text _builder_version=\u00bb3.27.4″ text_text_color=\u00bb#000000″ background_color=\u00bb#f7dbfb\u00bb custom_padding=\u00bb10px||10px|10px|false|false\u00bb _i=\u00bb1″ _address=\u00bb1.4.0.1″]<\/p>\n

          NOTA:<\/strong> Tiempo de elaboraci\u00f3n: 3 horas.<\/span><\/p>\n

          [\/et_pb_text][et_pb_text _builder_version=\u00bb3.27.4″ text_text_color=\u00bb#000000″ background_color=\u00bb#f7dbfb\u00bb custom_padding=\u00bb10px||10px|10px|false|false\u00bb _i=\u00bb2″ _address=\u00bb1.4.0.2″]<\/p>\n

          TRUCO:<\/strong> Para que la berenjena pierda el amargor, despu\u00e9s de troceada se mete en agua con sal y perejil. El perejil es para que no se oxide.<\/span><\/p>\n

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