https://picsandcakes.com/blog/tags/setas/Recent content in Setas on Pics and Cakeshttps://picsandcakes.com/og-image.pnghttps://picsandcakes.com/og-image.pngHugo -- 0.146.0esWed, 27 Feb 2013 13:25:46 +0000https://picsandcakes.com/blog/en/posts/fideua/Wed, 27 Feb 2013 13:25:46 +0000https://picsandcakes.com/blog/en/posts/fideua/<p>Today we bring you an adaptation of the fideuá from Spain&rsquo;s eastern coast, which is mainly made with fish and seafood. Everyone knows my dislike for fish, so when my mom made this dish, swapping the fish for pork secreto, I jumped right on it.</p> <p><a href="https://picsandcakes.com/blog/images/2011/07/IMG_151.jpg"><img alt="Pics and Cakes" loading="lazy" src="https://picsandcakes.com/blog/images/2011/07/IMG_151.jpg"></a></p> <h3 id="what-do-we-need"><strong>What do we need?</strong></h3> <ul> <li> <p>200 g (7 oz) pork secreto</p> </li> <li> <p>200 g (7 oz) fideuá pasta</p> </li> <li> <p>Water</p> </li> <li> <p>Mushrooms</p> </li> <li> <p>Saffron</p> </li> <li> <p>Salt</p> </li> <li> <p>Olive oil</p>https://picsandcakes.com/blog/posts/fideua/Wed, 27 Feb 2013 13:25:46 +0000https://picsandcakes.com/blog/posts/fideua/<p>Hoy os traemos una adaptación de la fideuá de la costa levantina, la cual se hace principalmente con pescado y marisco. Es conocido por todos mi animadversión al pez, por lo que cuando mi madre preparó este plato, en el que se sustituye el pescado por secreto, en seguida me hice con él.</p> <p><a href="https://picsandcakes.com/blog/images/2011/07/IMG_151.jpg"><img alt="Pics and Cakes" loading="lazy" src="https://picsandcakes.com/blog/images/2011/07/IMG_151.jpg"></a></p> <p> </p> <h3 id="qué-necesitamos"><strong>¿Qué necesitamos?</strong></h3> <ul> <li> <p>200 g de secreto</p> </li> <li> <p>200 g de pasta para fideuá</p> </li> <li> <p>Agua</p> </li> <li> <p>Setas</p>https://picsandcakes.com/blog/posts/risotto-my-way/Sun, 22 Jul 2012 12:42:03 +0000https://picsandcakes.com/blog/posts/risotto-my-way/<p>Hace ya algún tiempo que hice mi primer risotto. Creo que lo aprendí de Arguiñano, cuando mi madre y yo lo veíamos a la hora de comer. Me suena que otra vez seguí la receta de la Wii, de no sé qué videojuego. El caso es que he ido modificando, adaptando e improvisando sobre la base fundamental para hacer un buen risotto: no dejar de remover.</p> <p><a href="https://picsandcakes.com/blog/images/2012/07/IMG_978.jpg"><img alt="Pics and Cakes" loading="lazy" src="https://picsandcakes.com/blog/images/2012/07/IMG_978.jpg"></a></p> <h3 id="qué-necesitamos-">**¿Qué necesitamos? **</h3> <p><strong>(para dos personas)</strong></p>https://picsandcakes.com/blog/en/posts/risotto-my-way/Sun, 22 Jul 2012 12:42:03 +0000https://picsandcakes.com/blog/en/posts/risotto-my-way/<p>It&rsquo;s been a while since I made my first risotto. I think I learned it from Arguiñano, back when my mom and I used to watch him at lunchtime. I have a feeling I also followed the recipe from some Wii video game once. Anyway, I&rsquo;ve been tweaking, adapting and improvising on top of the fundamental rule for a good risotto: never stop stirring.</p> <p><a href="https://picsandcakes.com/blog/images/2012/07/IMG_978.jpg"><img alt="Pics and Cakes" loading="lazy" src="https://picsandcakes.com/blog/images/2012/07/IMG_978.jpg"></a></p> <h3 id="what-do-we-need"><strong>What do we need?</strong></h3> <p><strong>(serves two)</strong></p>