{"id":89738,"date":"2026-04-05T21:24:04","date_gmt":"2026-04-05T19:24:04","guid":{"rendered":"https:\/\/nove.gal\/?page_id=89738"},"modified":"2026-07-11T16:25:01","modified_gmt":"2026-07-11T14:25:01","slug":"fabas-de-lourenza-ixp-con-codorniz","status":"publish","type":"page","link":"https:\/\/nove.gal\/es\/fabas-de-lourenza-ixp-con-codorniz\/","title":{"rendered":"Fabas de Lourenz\u00e1 IXP con codorniz"},"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=\u00bb125503&#8243;]Fabas de Lourenz\u00e1 IXP con codorniz[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb350626&#8243; el_class=\u00bbsubtitulo\u00bb]Antonio Botana[\/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=\u00bb89744&#8243; media_width_percent=\u00bb100&#8243; uncode_shortcode_id=\u00bb136875&#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=\u00bb121753&#8243;]<\/p>\n<p class=\"p1\"><b>Fabas<\/b><\/p>\n<ul>\n<li class=\"p1\">Cocer las fabas en agua fr\u00eda junto con el tocino durante aproximadamente 40 minutos.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb440600&#8243;]<\/p>\n<p class=\"p1\"><b>Guiso de codorniz<\/b><\/p>\n<ul>\n<li class=\"p1\">En una olla con aceite caliente, dorar las codornices y reservar.<\/li>\n<li class=\"p1\">En la misma grasa, elaborar un sofrito con la cebolla y los ajos.<\/li>\n<li class=\"p1\">Una vez pochados, a\u00f1adir el tomate concentrado, el pimiento choricero y los tomates pelados.<\/li>\n<li class=\"p1\">Cocinar durante 20 minutos.<\/li>\n<li class=\"p1\">Incorporar las codornices y el vino blanco.<\/li>\n<li class=\"p1\">Dejar evaporar el alcohol y a\u00f1adir parte del agua de cocci\u00f3n de las fabas.<\/li>\n<li class=\"p1\">Cocer durante 20 minutos.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb783563&#8243;]<\/p>\n<p class=\"p1\"><b>Acabado<\/b><\/p>\n<ul>\n<li class=\"p1\">Picar el tocino y a\u00f1adirlo al guiso junto con las fabas cocidas.<\/li>\n<li class=\"p1\">Retirar las codornices, trocearlas (separando pechugas y patas) y reincorporarlas.<\/li>\n<li class=\"p1\">Cocer todo junto durante 5 minutos.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_custom_heading text_size=\u00bbh4&#8243; text_weight=\u00bb600&#8243; uncode_shortcode_id=\u00bb137633&#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=\u00bb383846&#8243;]<\/p>\n<ul>\n<li class=\"p1\">Servir en platos hondos una raci\u00f3n de fabas con codorniz.<\/li>\n<li class=\"p1\">Repartir equilibradamente pechugas y patas en cada plato.<\/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%2FAntonio_Botana_Fabas-con-codorniz.pdf|target:_blank\u00bb button_color_type=\u00bbuncode-palette\u00bb uncode_shortcode_id=\u00bb191393&#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=\u00bb89307&#8243; media_width_percent=\u00bb40&#8243; medium_visibility=\u00bbyes\u00bb mobile_visibility=\u00bbyes\u00bb uncode_shortcode_id=\u00bb479277&#8243;][vc_custom_heading text_size=\u00bbfontsize-539756&#8243; text_weight=\u00bb500&#8243; text_transform=\u00bbuppercase\u00bb uncode_shortcode_id=\u00bb133905&#8243;]Ingredientes (4 personas)[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb102950&#8243; el_class=\u00bblista-ingredientes\u00bb]1 kg de faba fresca de Lourenz\u00e1<\/p>\n<p>150 g de tocino ib\u00e9rico<\/p>\n<p>4 codornices<\/p>\n<p>1 cebolla<\/p>\n<p>5 dientes de ajo<\/p>\n<p>1 cucharada de pulpa de pimiento choricero<\/p>\n<p>1 cucharada de tomate concentrado<\/p>\n<p>3 tomates maduros<\/p>\n<p>200 ml de vino blanco<\/p>\n<p>1 cucharada de piment\u00f3n[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Antonio Botana | 4 minutos<\/p>\n","protected":false},"author":8,"featured_media":89744,"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-89738","page","type-page","status-publish","has-post-thumbnail","hentry","page_category-iesdefoz","page_category-receta"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fabas de Lourenz\u00e1 IXP con codorniz - 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\" 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