{"id":9600,"date":"2019-08-01T14:03:34","date_gmt":"2019-08-01T12:03:34","guid":{"rendered":"https:\/\/www.exquisitarium.com\/kokotxas-de-bacalao-al-pil-pil-with-spring-onion-confit-and-crunchy-puff-pastry\/"},"modified":"2021-12-27T14:15:45","modified_gmt":"2021-12-27T13:15:45","slug":"kokotxas-de-bacalao-al-pil-pil-with-spring-onion-confit-and-crunchy-puff-pastry","status":"publish","type":"post","link":"https:\/\/www.exquisitarium.com\/en\/kokotxas-de-bacalao-al-pil-pil-with-spring-onion-confit-and-crunchy-puff-pastry\/","title":{"rendered":"KOKOTXAS DE BACALAO AL PIL PIL WITH SPRING ONION CONFIT AND CRUNCHY PUFF PASTRY."},"content":{"rendered":"<p><strong>Reference used: 29132<\/strong><\/p>\n<p>For the spring onion confit:<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cut the green part of the spring onion into 3cm slices, coat in olive oil at 70\u00baC for 4 hours, let cool and set aside. Before plating up, temper for a moment in the grill.<\/p>\n<p>For the crunchy puff pastry:<\/p>\n<p>Cut a few 11&#215;4 sheets of puff pastry and bake pressed for 10 minutes at 180\u00baC. Remove the press and cook uncovered for 10 extra minutes.<\/p>\n<p>Place the sauce of the kokotxas at the base of a soup plate, put three cubes of onion confit vertically, put the puff pastry sheet on the onion and on the puff pastry the kokotxas that we sprinkle with chopped choricero pepper flakes, parsley and some vegetables dente.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Reference used: 29132 For the spring onion confit: &#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cut the green part of the spring onion into 3cm slices, coat in olive oil at 70\u00baC for 4 hours, let cool and set aside. Before plating up, temper for a moment in the grill. For the crunchy puff pastry: Cut a few 11&#215;4 sheets of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":17913,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"mc4wp_mailchimp_campaign":[],"footnotes":""},"categories":[247,33],"tags":[],"class_list":["post-9600","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-en","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>KOKOTXAS DE BACALAO AL PIL PIL WITH SPRING ONION CONFIT AND CRUNCHY PUFF PASTRY. - EXQUISITARIUM<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.exquisitarium.com\/en\/kokotxas-de-bacalao-al-pil-pil-with-spring-onion-confit-and-crunchy-puff-pastry\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"KOKOTXAS DE BACALAO AL PIL PIL WITH SPRING ONION CONFIT AND CRUNCHY PUFF PASTRY. - EXQUISITARIUM\" \/>\n<meta property=\"og:description\" content=\"Reference used: 29132 For the spring onion confit: &#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cut the green part of the spring onion into 3cm slices, coat in olive oil at 70\u00baC for 4 hours, let cool and set aside. Before plating up, temper for a moment in the grill. 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