{"id":89601,"date":"2026-04-02T20:19:32","date_gmt":"2026-04-02T18:19:32","guid":{"rendered":"https:\/\/nove.gal\/?page_id=89601"},"modified":"2026-07-11T16:32:53","modified_gmt":"2026-07-11T14:32:53","slug":"lacon-de-galicia-ixp-castana-de-galicia-ixp-e-ostra-opalina","status":"publish","type":"page","link":"https:\/\/nove.gal\/es\/lacon-de-galicia-ixp-castana-de-galicia-ixp-e-ostra-opalina\/","title":{"rendered":"Lac\u00f3n de Galicia IGP, casta\u00f1a de Galicia IGP y ostra opalina"},"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=\u00bb186556&#8243;]Lac\u00f3n de Galicia IGP, casta\u00f1a de Galicia IGP y ostra opalina[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb123774&#8243; el_class=\u00bbsubtitulo\u00bb]Iv\u00e1n Dom\u00ednguez[\/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=\u00bb89620&#8243; media_width_percent=\u00bb100&#8243; uncode_shortcode_id=\u00bb191235&#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=\u00bb804090&#8243;]<\/p>\n<p class=\"p1\"><b>Ostras<\/b><\/p>\n<ul>\n<li class=\"p2\">Abrir las ostras al vapor durante 8 minutos a 80 \u00baC.<\/li>\n<li class=\"p2\">Reservar en su propia agua.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb956947&#8243;]<\/p>\n<p class=\"p1\"><b>Pur\u00e9 de lim\u00f3n asado<\/b><\/p>\n<ul>\n<li class=\"p2\">Asar los limones envueltos durante 3 horas y 30 minutos a 120 \u00baC.<\/li>\n<li class=\"p2\">Triturar con la sal y el az\u00facar.<\/li>\n<li class=\"p2\">Emulsionar con aceite de girasol hasta obtener un pur\u00e9 fino.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb387832&#8243;]<\/p>\n<p class=\"p1\"><b>Caldo de lac\u00f3n<\/b><\/p>\n<ul>\n<li class=\"p2\">Cocer el lac\u00f3n con agua y cebolla quemada durante 6 horas.<\/li>\n<li class=\"p2\">Colar y reducir el caldo hasta obtener la intensidad deseada.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb573920&#8243;]<\/p>\n<p class=\"p1\"><b>Guarnici\u00f3n<\/b><\/p>\n<ul>\n<li class=\"p2\">Asar las casta\u00f1as y la piel del lac\u00f3n hasta que est\u00e9n crujientes.<\/li>\n<li class=\"p2\">Marcar ligeramente la ostra.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_custom_heading text_size=\u00bbh4&#8243; text_weight=\u00bb600&#8243; uncode_shortcode_id=\u00bb509009&#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=\u00bb372177&#8243;]<\/p>\n<ul>\n<li class=\"p1\">Disponer la ostra en el centro del plato.<\/li>\n<li class=\"p1\">Colocar las casta\u00f1as alrededor.<\/li>\n<li class=\"p1\">Napar con el caldo de lac\u00f3n.<\/li>\n<li class=\"p1\">Finalizar con unas gotas de aguardiente y aceite de oliva virgen extra.<\/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%2FIvan_Dominguez_Lacon_castana-e-ostra.pdf|target:_blank\u00bb button_color_type=\u00bbuncode-palette\u00bb uncode_shortcode_id=\u00bb124420&#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=\u00bb89584&#8243; media_width_percent=\u00bb40&#8243; medium_visibility=\u00bbyes\u00bb mobile_visibility=\u00bbyes\u00bb uncode_shortcode_id=\u00bb106632&#8243;][vc_custom_heading text_size=\u00bbfontsize-539756&#8243; text_weight=\u00bb500&#8243; text_transform=\u00bbuppercase\u00bb uncode_shortcode_id=\u00bb122635&#8243;]Ingredientes (4 personas)[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb212607&#8243; el_class=\u00bblista-ingredientes\u00bb]4 ostras opalina<\/p>\n<p>1 lac\u00f3n gallego IGP<\/p>\n<p>1 cebolla<\/p>\n<p>2 l de agua<\/p>\n<p>2 limones<\/p>\n<p>25 g de az\u00facar<\/p>\n<p>5 g de sal<\/p>\n<p>Aceite de girasol<\/p>\n<p>12 casta\u00f1as<\/p>\n<p>Panceta de porco celta<\/p>\n<p>Aceite de oliva virgen extra<\/p>\n<p>Aguardiente blanco de Galicia IGP[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Javier Gonz\u00e1lez  |  50 minutos<\/p>\n","protected":false},"author":8,"featured_media":89620,"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-89601","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>Lac\u00f3n de Galicia IGP, casta\u00f1a de Galicia IGP y ostra opalina - Nove, coci\u00f1a creativa feita en 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