Monkfish With Romesco
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This recipe calls for monkfish cooked with onions, clams, romesco sauce, and water in an earthenware dish. The onions are sliced thin and cooked until transparent. The flour-coated monkfish is fried briefly on each side before adding the clams, romesco sauce, and water. The dish is shaken and cooked for 5 more minutes to blend the flavors. The recipe yields 4 servings and notes that the monkfish should be fresh.
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El documento proporciona instrucciones para producir arequipe. Indica que la leche debe ser de buena calidad y pasteurizada a 70°C antes de agregar la enzima Maxilact y dejar hidrolizar durante 1 hora a 38-40°C. Luego se debe elevar la temperatura y agregar bicarbonato de sodio, citrato de sodio y antiespumante, evaporar a 68-78°Brix con azúcar, y enfriar rápidamente con Delvocid como conservante.
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