{"id":567,"date":"2021-12-22T16:06:31","date_gmt":"2021-12-22T16:06:31","guid":{"rendered":"http:\/\/localhost\/larsaweb\/blog\/como-facer-salsas-con-nata-larsa\/"},"modified":"2023-03-07T16:20:02","modified_gmt":"2023-03-07T16:20:02","slug":"como-facer-salsas-con-nata-larsa","status":"publish","type":"post","link":"https:\/\/leitelarsa.es\/gl\/blog\/como-facer-salsas-con-nata-larsa","title":{"rendered":"Como facer salsas con Nata Larsa?"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-565\" src=\"https:\/\/leitelarsa.es\/wp-content\/uploads\/2021\/12\/Post.jpg\" alt=\"\" width=\"4001\" height=\"2001\" srcset=\"https:\/\/leitelarsa.es\/wp-content\/uploads\/2021\/12\/Post.jpg 1920w, https:\/\/leitelarsa.es\/wp-content\/uploads\/2021\/12\/Post-600x300.jpg 600w\" sizes=\"(max-width: 4001px) 100vw, 4001px\" \/><\/p>\n<h1><\/h1>\n<p>Sexas ou non \u201ccocinillas\u201d, hai un truco que sempre converte os pratos m\u00e1is \u201cnormais\u201d en delicias dignas dunha Estrela Michel\u00edn\u2026 As salsas! Se tes na t\u00faa neveira un envase de Nata para Coci\u00f1ar Larsa, tes un tesouro. Neste post do blog compartiremos as mellores receitas de salsas con nata para que poidas revolucionar os teus pratos.<\/p>\n<h2>Por que elixir Nata para Coci\u00f1ar Larsa?<\/h2>\n<p>As nosas Natas Larsa est\u00e1n elaboradas co mellor do noso leite para obter a textura perfecta e necesaria pero\u00a0con menos materia graxa! \u00c9 o noso compromiso para que poidas obter un resultado m\u00e1is lixeiro en todas as t\u00faas preparaci\u00f3ns. No noso blog podes ler sobre a <a href=\"https:\/\/leitelarsa.es\/blog\/nata-en-la-cocina\">ra\u00ed\u00f1a da coci\u00f1a<\/a> e descubrir algunhas receitas nas que aplicar este delicioso produto.<\/p>\n<h2>As mellores receitas de salsas con Nata para Coci\u00f1ar\u00a0 Larsa<\/h2>\n<p>Desde a m\u00e1is t\u00edpica\u200b\u200b e co\u00f1ecida por todos, como \u00e9 a salsa carbonara, ata a m\u00e1is atrevida como a salsa de nata, tomate, espinacas e parmesano. Hai unha salsa para cada unha das t\u00faas elaboraci\u00f3ns. Colle papel e bol\u00edgrafo e anota todos os ingredientes e o paso a paso.<\/p>\n<h3>Salsa carbonara (versi\u00f3n nata)<\/h3>\n<p>Non imos entrar no debate de se a carbonara \u00e9 s\u00f3 con ovo ou con nata, pero\u2026 Se temos un envase de nata para coci\u00f1ar na neveira us\u00e1molo, non? As\u00ed \u00e9 como podes facer a mellor salsa carbonara con Nata Larsa. Toma nota!<\/p>\n<p><strong>Ingredientes<\/strong>:<\/p>\n<ul>\n<li>3 ovos.<\/li>\n<li>70 gr de queixo parmesano.<\/li>\n<li>200 ml de Nata para coci\u00f1ar Larsa<\/li>\n<li>1 cebola mediana.<\/li>\n<li>Aceite.<\/li>\n<li>Sal.<\/li>\n<li>Pementa negra.<\/li>\n<\/ul>\n<p><strong>Elaboraci\u00f3n<\/strong>:<\/p>\n<ol>\n<li>Pelamos a cebola e cort\u00e1mola en anacos moi pequenos. Nunha tixola pequena, cun pouco de aceite e sal, e a lume medio-lento, facemos a cebola sen que se doure demasiado, d\u00e1ndolle voltas de cando en vez durante uns 10 minutos ata que estea lixeiramente transparente.<\/li>\n<li>Cortamos o touci\u00f1o entrefebrado en tiras finas e nunha tixola fac\u00e9molo a lume medio, ata que se doure lixeiramente. Reservamos.<\/li>\n<li>Nun recipiente batemos os ovos, relamos o queixo e engad\u00edmolo tam\u00e9n coa pementa negra mo\u00edda. E mesturamos ben para que fusione todo.<\/li>\n<li>Botamos a nata no cazo coa cebola e removemos ben. Baixamos o lume ao m\u00ednimo deixando que se quente todo xunto durante un par de minutos.<\/li>\n<li>Na tixola onde temos a cebola, o touci\u00f1o entrefebrado e a nata, xuntamos os ingredientes que ti\u00f1amos mesturados no recipiente: os ovos, o queixo e a pementa.<\/li>\n<li>Deixamos que todo repouse a lume medio uns minutos. E listo para gozar!<\/li>\n<\/ol>\n<h3>Salsa de nata, mel e mostaza<\/h3>\n<p>Carne, peixe, pasta\u2026 Esta salsa serve para todo! A\u00ednda que xa sabes, Larseiro, para gustos\u2026 Pero se che gusta o sabor da mostaza, apunta este paso a paso. Saboroso!<\/p>\n<p><strong>Ingredientes<\/strong>:<\/p>\n<ul>\n<li>250 ml de Nata para coci\u00f1ar Larsa<\/li>\n<li>2 culleradas sopeiras de mostaza<\/li>\n<li>2 culleradas sopeiras de mel<\/li>\n<li>Queixo parmesano<\/li>\n<li>Noz moscada<\/li>\n<li>Pementa negra<\/li>\n<li>Perexil<\/li>\n<li>Sal<\/li>\n<\/ul>\n<p><strong>Elaboraci\u00f3n<\/strong>:<\/p>\n<ol>\n<li>Nun cazo pequeno o primeiro que faremos ser\u00e1 mesturar a nata l\u00edquida e un pouco de noz moscada e pementa negra. A lume lento removemos lentamente cunha culler de madeira.<\/li>\n<li>Unha vez a nata colla algo de temperatura, engadimos as d\u00faas culleradas sopeiras de mostaza e seguimos removendo.<\/li>\n<li>Mentres tanto, nun vaso de cristal botamos as d\u00faas culleradas sopeiras de mel para quentar previamente no microondas. Bastar\u00e1 con medio minuto para que o mel estea l\u00edquido e sexa m\u00e1is f\u00e1cil mesturalo.<\/li>\n<li>Engadimos o mel quente no cazo e seguimos movendo.<\/li>\n<li>Por \u00faltimo, cando a salsa xa quentase o suficiente, engadimos o queixo parmesano (ao gusto), o perexil e o chisco de sal.<\/li>\n<li>Retiramos e a xantar \ud83d\ude09<\/li>\n<\/ol>\n<h3>Salsa de nata, tomate, espinacas e parmesano<\/h3>\n<p>Esta salsa enc\u00e1ntanos para mesturar con peixe. O toque do tomate co queixo potencia o seu sabor e conv\u00e9rtese nunha delicia. Pr\u00f3bao! A elaboraci\u00f3n \u00e9 moi sinxela e, en cuesti\u00f3n de minutos, ter\u00e1s un prato delicioso.<\/p>\n<p><strong>Ingredientes<\/strong>:<\/p>\n<ul>\n<li>250 g tomates cereixa partidos pola metade.<\/li>\n<li>2 allos picados.<\/li>\n<li>400 g espinacas frescas.<\/li>\n<li>200 g parmesano relado.<\/li>\n<li>250 g Nata para coci\u00f1ar Larsa.<\/li>\n<li>Perexil.<\/li>\n<li>Sal.<\/li>\n<li>Pementa.<\/li>\n<li>Aceite.<\/li>\n<\/ul>\n<p><strong>Elaboraci\u00f3n<\/strong>:<\/p>\n<ol>\n<li>Nunha tixola facemos as espinacas co allo e tomate ata que reduzan o seu tama\u00f1o e o allo estea dourado.<\/li>\n<li>Engadimos a nata e o perexil picado e removemos suavemente.<\/li>\n<li>Para espesar a salsa engadimos o parmesano ao gusto e, a lume lento, seguimos removendo uns 5 minutos.<\/li>\n<li>Antes de retirar do lume, botamos sal e pementa ao gusto. E listo! As\u00ed de sinxelo.<\/li>\n<\/ol>\n<h3>Salsa de nata e cebola \u201ccaramelizada\u201d<\/h3>\n<p>Non te fas unha idea do sabor que lle d\u00e1 a cebola \u201ccaramelizada\u201d\u2026 Arrisc\u00e1monos a dicir que \u00e9 o ingrediente perfecto para as t\u00faas salsas! Sen esquecerse da Nata Larsa, claro \ud83d\ude09<\/p>\n<p><strong>Ingredientes<\/strong>:<\/p>\n<ul>\n<li>1 cebola.<\/li>\n<li>250\u00a0 ml Nata para coci\u00f1ar Larsa.<\/li>\n<li>Sal.<\/li>\n<li>Pementa.<\/li>\n<li>2-3 culleradas de azucre branco.<\/li>\n<li>1\/2 vaso de vi\u00f1o branco.<\/li>\n<li>Aceite.<\/li>\n<\/ul>\n<p><strong>Elaboraci\u00f3n<\/strong>:<\/p>\n<ol>\n<li>Picamos a cebola e sofrit\u00edmola na tixola cun pouco de aceite a lume medio.<\/li>\n<li>Engadimos o azucre e mestur\u00e1molo ben coa cebola.<\/li>\n<li>Engadimos o vi\u00f1o e deixamos que evapore.<\/li>\n<li>Engadimos a nata,\u00a0 salpimentamos\u2026 E a xantar!<\/li>\n<\/ol>\n<h3>Salsa de nata e gorgonzola<\/h3>\n<p>Non o podemos negar, apaix\u00f3nanos o queixo! E deix\u00e1molo claro nesta \u00faltima receita para converter os teus pratos en \u201cplatazos\u201d grazas \u00e1 nosa Nata para coci\u00f1ar Larsa.<\/p>\n<p><strong>Ingredientes<\/strong>:<\/p>\n<ul>\n<li>200 ml Nata para coci\u00f1ar Larsa.<\/li>\n<li>100 g queixo gorgonzola.<\/li>\n<li>3 liscos gordos de touci\u00f1o entrefebrado.<\/li>\n<li>Allo en po.<\/li>\n<li>Cebola en po.<\/li>\n<li>Pementa negra mo\u00edda.<\/li>\n<li>Noces (opcional)<\/li>\n<\/ul>\n<p><strong>Elaboraci\u00f3n<\/strong>:<\/p>\n<ol>\n<li>Partimos o touci\u00f1o entrefebrado e \u00edmolo facendo nunha tixola a lume lento para que se abrande. Engad\u00edmoslle allo, cebola e pementa negra e mesturamos.<\/li>\n<li>Cando o touci\u00f1o entrefebrado estea brando engadimos a nata e o queixo\u00a0 gorgonzola.<\/li>\n<li>Mesturamos e removemos aos poucos para que se desfaga o queixo.<\/li>\n<li>Deix\u00e1molo repousar a lume lento uns minutos para que colla consistencia e retiramos do lume.<\/li>\n<li>Podes partir unhas noces e mesturalas coa salsa, deix\u00e1molo ao teu gusto.<\/li>\n<\/ol>\n<p>Ponte ao choio con algunha destas salsas! Estamos convencidos de que o sabor dos teus pratos ser\u00e1n inesquecibles para os teus invitados \ud83d\ude09<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sexas ou non \u201ccocinillas\u201d, hai un truco que sempre converte os pratos m\u00e1is \u201cnormais\u201d en delicias dignas dunha Estrela Michel\u00edn\u2026 As salsas! Se tes na t\u00faa neveira un envase de Nata para Coci\u00f1ar Larsa, tes un tesouro. Neste post do blog compartiremos as mellores receitas de salsas con nata para que poidas revolucionar os teus&hellip; <a class=\"more-link\" href=\"https:\/\/leitelarsa.es\/gl\/blog\/como-facer-salsas-con-nata-larsa\">Seguir lendo <span class=\"screen-reader-text\">Como facer salsas con Nata Larsa?<\/span><\/a><\/p>\n","protected":false},"author":10,"featured_media":1094,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[268],"tags":[313],"class_list":["post-567","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-nata-de-cocinar-gl","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Como facer salsas con Nata Larsa? | Leche Larsa<\/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:\/\/leitelarsa.es\/gl\/blog\/como-facer-salsas-con-nata-larsa\" \/>\n<meta property=\"og:locale\" content=\"gl_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Como facer salsas con Nata Larsa? | Leche Larsa\" \/>\n<meta property=\"og:description\" content=\"Sexas ou non \u201ccocinillas\u201d, hai un truco que sempre converte os pratos m\u00e1is \u201cnormais\u201d en delicias dignas dunha Estrela Michel\u00edn\u2026 As salsas! Se tes na t\u00faa neveira un envase de Nata para Coci\u00f1ar Larsa, tes un tesouro. 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Se tes na t\u00faa neveira un envase de Nata para Coci\u00f1ar Larsa, tes un tesouro. 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