{"id":89445,"date":"2026-03-31T10:57:13","date_gmt":"2026-03-31T08:57:13","guid":{"rendered":"https:\/\/nove.gal\/?page_id=89445"},"modified":"2026-07-11T16:19:45","modified_gmt":"2026-07-11T14:19:45","slug":"cocido-galego-con-lacon-e-grelos","status":"publish","type":"page","link":"https:\/\/nove.gal\/es\/cocido-galego-con-lacon-e-grelos\/","title":{"rendered":"Cocido galego con lac\u00f3n e grelos"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row row_height_percent=\u00bb0&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb2&#8243; top_padding=\u00bb2&#8243; bottom_padding=\u00bb0&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; content_parallax=\u00bb0&#8243; uncode_shortcode_id=\u00bb635755&#8243;][vc_column width=\u00bb7\/12&#8243;][vc_custom_heading uncode_shortcode_id=\u00bb155083&#8243;]Cocido galego con lac\u00f3n y grelos[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb181459&#8243; el_class=\u00bbsubtitulo\u00bb]Yayo Daporta[\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/12&#8243;][\/vc_column][vc_column width=\u00bb4\/12&#8243;][\/vc_column][\/vc_row][vc_row][vc_column width=\u00bb7\/12&#8243;][vc_single_image media=\u00bb89337&#8243; media_width_percent=\u00bb100&#8243; uncode_shortcode_id=\u00bb675483&#8243;][vc_custom_heading text_size=\u00bbh4&#8243; text_weight=\u00bb600&#8243; uncode_shortcode_id=\u00bb864230&#8243;]Elaboraci\u00f3n[\/vc_custom_heading][vc_separator sep_color=\u00bbcolor-jevc\u00bb uncode_shortcode_id=\u00bb479255&#8243; sep_color_type=\u00bbuncode-palette\u00bb][vc_column_text uncode_shortcode_id=\u00bb657633&#8243;]<strong>Elaboraci\u00f3n cocido<\/strong><\/p>\n<ul>\n<li><span dir=\"ltr\" role=\"presentation\">Introducir todas las carnes en una olla con agua fr\u00eda e iniciar la cocci\u00f3n.<\/span><\/li>\n<li><span dir=\"ltr\" role=\"presentation\">Cuando comience a hervir, bajar el fuego y cocer suavemente durante<\/span> <span dir=\"ltr\" role=\"presentation\">3 horas<\/span><span dir=\"ltr\" role=\"presentation\">.<\/span><\/li>\n<li><span dir=\"ltr\" role=\"presentation\">Retirar las carnes, deshuesar y cortar en dados de aproximadamente<\/span> <span dir=\"ltr\" role=\"presentation\">2 \u00d7 2 cm<\/span><span dir=\"ltr\" role=\"presentation\">.<\/span><\/li>\n<li><span dir=\"ltr\" role=\"presentation\">Mezclar todas las carnes y formar paquetes de unos<\/span> <span dir=\"ltr\" role=\"presentation\">200 g<\/span> <span dir=\"ltr\" role=\"presentation\">envueltos en film o papel.<\/span><\/li>\n<li><span dir=\"ltr\" role=\"presentation\">Reservar en fr\u00edo.<\/span><\/li>\n<li><span dir=\"ltr\" role=\"presentation\">Colar y reservar el caldo resultante de la cocci\u00f3n<\/span><\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb130879&#8243;]<strong>Preparaci\u00f3n de las hojas de grelo<\/strong><\/p>\n<ul>\n<li>Escaldar las hojas de grelo en dos aguas diferentes, durante unos 30 segundos cada vez.<\/li>\n<li>Enfriar r\u00e1pidamente en agua con hielo y escurrir.<\/li>\n<li>Desenvolver los paquetes de carne y volver a envolverlos utilizando las hojas de grelo.<\/li>\n<li>Reservar para calentar al vapor en el momento del servicio.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb153895&#8243;]<strong>Elaboraci\u00f3n fabas<\/strong><\/p>\n<ul>\n<li><span dir=\"ltr\" role=\"presentation\">Cocer las fabas en el caldo del cocido durante<\/span> <span dir=\"ltr\" role=\"presentation\">unos 30 minutos<\/span> <span dir=\"ltr\" role=\"presentation\">a fuego suave,<\/span><br role=\"presentation\" \/><span dir=\"ltr\" role=\"presentation\">hasta que est\u00e9n tiernas.<\/span><\/li>\n<li><span dir=\"ltr\" role=\"presentation\">Reservar.<\/span><\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb198306&#8243;]<strong>Elaboraci\u00f3n crema de grelos<\/strong><\/p>\n<ul>\n<li><span dir=\"ltr\" role=\"presentation\">Escaldar medio manojo de grelos en dos aguas distintas y enfriar r\u00e1pidamente.<\/span><\/li>\n<li><span dir=\"ltr\" role=\"presentation\">Cocerlos durante<\/span> <span dir=\"ltr\" role=\"presentation\">5 minutos<\/span> <span dir=\"ltr\" role=\"presentation\">en caldo del cocido.<\/span><\/li>\n<li><span dir=\"ltr\" role=\"presentation\">Triturar hasta obtener una crema fina y colar<\/span><\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb140940&#8243;]<strong>Elaboraci\u00f3n esferas de grelo<\/strong><\/p>\n<ul>\n<li>Mezclar la crema de grelos con el <strong>gluconolactato<\/strong>.<\/li>\n<li>Preparar un ba\u00f1o con <strong>1 litro de agua y el alginato<\/strong>, triturando bien para disolverlo.<\/li>\n<li>Con ayuda de una cuchara o dosificador, formar peque\u00f1as esferas de crema de grelos y sumergirlas en el ba\u00f1o de alginato.<\/li>\n<li>Dejar esferificar durante <strong>1 minuto<\/strong>.<\/li>\n<li>Retirar y pasar a un ba\u00f1o de agua limpia.<\/li>\n<li>Reservar en aceite de girasol.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb907980&#8243;]<strong>Elaboraci\u00f3n aceite de chourizo<\/strong><\/p>\n<ul>\n<li>Trocear el chorizo.<\/li>\n<li>Confitar en el aceite de girasol a <strong>95 \u00baC durante 2 horas<\/strong>.<\/li>\n<li>Colar y reservar el aceite aromatizado.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb134132&#8243;]<strong>Elaboraci\u00f3n emulsi\u00f3n de chourizo<\/strong><\/p>\n<ul>\n<li>Calentar el aceite de chorizo hasta <strong>60 \u00baC<\/strong>.<\/li>\n<li>Incorporar el glicemul y triturar hasta obtener una emulsi\u00f3n estable.<\/li>\n<li>Reservar en un biber\u00f3n.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb836250&#8243;]<strong>Elaboraci\u00f3n crema de verduras<\/strong><\/p>\n<ul>\n<li>Cocer las zanahorias, el repollo, los grelos y la patata en caldo del cocido durante <strong>unos 45 minutos<\/strong>.<\/li>\n<li>Triturar hasta obtener una crema fina.<\/li>\n<li>Colar y reservar caliente.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_custom_heading text_size=\u00bbh4&#8243; text_weight=\u00bb600&#8243; uncode_shortcode_id=\u00bb437889&#8243;]Montaje[\/vc_custom_heading][vc_separator sep_color=\u00bbcolor-jevc\u00bb uncode_shortcode_id=\u00bb479255&#8243; sep_color_type=\u00bbuncode-palette\u00bb][vc_column_text uncode_shortcode_id=\u00bb948390&#8243;]<\/p>\n<ul>\n<li>Trazar un brochazo de <strong>crema de grelos<\/strong> en la base del plato.<\/li>\n<li>Colocar sobre \u00e9l el <strong>timbal de cocido envuelto en grelos<\/strong>, previamente calentado al vapor.<\/li>\n<li>A\u00f1adir una porci\u00f3n de <strong>fabas<\/strong>.<\/li>\n<li>Disponer algunos puntos de <strong>crema de verduras<\/strong>.<\/li>\n<li>A\u00f1adir la <strong>emulsi\u00f3n de chorizo<\/strong>.<\/li>\n<li>Terminar con las <strong>esferas de grelo<\/strong>.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_empty_space empty_h=\u00bb3&#8243;][vc_button button_color=\u00bbaccent\u00bb outline=\u00bbyes\u00bb border_width=\u00bb0&#8243; link=\u00bburl:https%3A%2F%2Fnove.gal%2Fwp-content%2Fuploads%2F2026%2F07%2FYayo_Daporta_Cocido.pdf|target:_blank\u00bb button_color_type=\u00bbuncode-palette\u00bb uncode_shortcode_id=\u00bb240320&#8243;]descargar receta[\/vc_button][vc_empty_space empty_h=\u00bb3&#8243;][\/vc_column][vc_column width=\u00bb1\/12&#8243;][\/vc_column][vc_column width=\u00bb4\/12&#8243;][vc_single_image media=\u00bb89357&#8243; media_width_percent=\u00bb40&#8243; medium_visibility=\u00bbyes\u00bb mobile_visibility=\u00bbyes\u00bb uncode_shortcode_id=\u00bb107627&#8243;][vc_custom_heading text_size=\u00bbfontsize-539756&#8243; text_weight=\u00bb500&#8243; text_transform=\u00bbuppercase\u00bb uncode_shortcode_id=\u00bb189450&#8243;]Ingredientes (4 personas)[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb184467&#8243; el_class=\u00bblista-ingredientes\u00bb]<strong><span dir=\"ltr\" role=\"presentation\">Para el cocido<\/span><\/strong><\/p>\n<p><span dir=\"ltr\" role=\"presentation\">\u00bd cacheira de cerdo<\/span><\/p>\n<p><span dir=\"ltr\" role=\"presentation\">1 lac\u00f3n IXP Lac\u00f3n Galego<\/span><\/p>\n<p><span dir=\"ltr\" role=\"presentation\">1 jarrete de ternera<\/span><\/p>\n<p><span dir=\"ltr\" role=\"presentation\">1 kg de panceta de porco celta<\/span><\/p>\n<p><span dir=\"ltr\" role=\"presentation\">1 kg de chorizo de Lal\u00edn<\/span><\/p>\n<p><span dir=\"ltr\" role=\"presentation\">500 g de fabas de Lourenz\u00e1 IXP<\/span><\/p>\n<p><span dir=\"ltr\" role=\"presentation\">1 manojo de grelos IXP Grelos de Galicia<\/span><\/p>\n<p><span dir=\"ltr\" role=\"presentation\">1 repollo<\/span><\/p>\n<p><strong><span dir=\"ltr\" role=\"presentation\">Para el aceite de chorizo<\/span><\/strong><\/p>\n<p><span dir=\"ltr\" role=\"presentation\">1 kg de chorizo de Lal\u00edn<\/span><\/p>\n<p><span dir=\"ltr\" role=\"presentation\">500 ml de aceite de girasol<\/span><\/p>\n<p><strong><span dir=\"ltr\" role=\"presentation\">Para la crema de grelos<\/span><\/strong><\/p>\n<p><span dir=\"ltr\" role=\"presentation\">1 manojo de grelos<\/span><\/p>\n<p><strong><span dir=\"ltr\" role=\"presentation\">Para la crema de verduras<\/span><\/strong><\/p>\n<p><span dir=\"ltr\" role=\"presentation\">2 zanahorias<\/span><\/p>\n<p><span dir=\"ltr\" role=\"presentation\">\u00bd repollo<\/span><\/p>\n<p><span dir=\"ltr\" role=\"presentation\">\u00bc manojo de grelos<\/span><\/p>\n<p><span dir=\"ltr\" role=\"presentation\">1 patata<\/span><\/p>\n<p><strong><span dir=\"ltr\" role=\"presentation\">Para las esferas de grelo<\/span><\/strong><\/p>\n<p><span dir=\"ltr\" role=\"presentation\">200 ml de crema de grelos<\/span><\/p>\n<p><span dir=\"ltr\" role=\"presentation\">3 g de gluconolactato<\/span><\/p>\n<p><span dir=\"ltr\" role=\"presentation\">4 g de alginato<\/span><\/p>\n<p><span dir=\"ltr\" role=\"presentation\">1 l de agua<\/span><\/p>\n<p><strong><span dir=\"ltr\" role=\"presentation\">Para la emulsi\u00f3n de chorizo<\/span><\/strong><\/p>\n<p><span dir=\"ltr\" role=\"presentation\">300 ml de aceite de chorizo<\/span><\/p>\n<p><span dir=\"ltr\" role=\"presentation\">40 g de glicemul<\/span>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Yayo Daporta  |  5 horas<\/p>\n","protected":false},"author":1,"featured_media":89337,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","footnotes":""},"class_list":["post-89445","page","type-page","status-publish","has-post-thumbnail","hentry","page_category-cifpcarlosoroza","page_category-receta"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cocido galego con lac\u00f3n e grelos - Nove, coci\u00f1a creativa feita en Galicia.<\/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:\/\/nove.gal\/es\/cocido-galego-con-lacon-e-grelos\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cocido galego 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