{"id":89797,"date":"2026-04-06T20:58:22","date_gmt":"2026-04-06T18:58:22","guid":{"rendered":"https:\/\/nove.gal\/?page_id=89797"},"modified":"2026-07-11T16:37:05","modified_gmt":"2026-07-11T14:37:05","slug":"llana-de-tenreira-galega-suprema-con-milfollas-de-pataca-de-galicia","status":"publish","type":"page","link":"https:\/\/nove.gal\/es\/llana-de-tenreira-galega-suprema-con-milfollas-de-pataca-de-galicia\/","title":{"rendered":"Llana de ternera gallega suprema con milhojas de patata de Galicia"},"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=\u00bb115898&#8243;]Llana de ternera gallega suprema con milhojas de patata de Galicia[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb208928&#8243; el_class=\u00bbsubtitulo\u00bb]H\u00e9ctor L\u00f3pez[\/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=\u00bb89779&#8243; media_width_percent=\u00bb100&#8243; uncode_shortcode_id=\u00bb792065&#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=\u00bb210742&#8243;]<\/p>\n<p class=\"p1\"><b>Fondo de carne<\/b><\/p>\n<ul>\n<li class=\"p2\">Tostar en el horno los huesos, los recortes de carne y las verduras.<\/li>\n<li class=\"p2\">Cubrir con vino tinto y dejar reducir.<\/li>\n<li class=\"p2\">A\u00f1adir agua y continuar la cocci\u00f3n hasta obtener un fondo concentrado.<\/li>\n<li class=\"p2\">Colar, sazonar y espesar ligeramente con maicena.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb212175&#8243;]<\/p>\n<p class=\"p1\"><b>Llana<\/b><\/p>\n<ul>\n<li class=\"p2\">Limpiar la pieza de carne, retirando el nervio central.<\/li>\n<li class=\"p2\">Atemperar.<\/li>\n<li class=\"p2\">Asar a la brasa hasta alcanzar 45 \u00baC en el interior.<\/li>\n<li class=\"p2\">Dejar reposar y trinchar.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb558703&#8243;]<\/p>\n<p class=\"p1\"><b>Salsa de pimienta<\/b><\/p>\n<ul>\n<li class=\"p2\">Tostar la pimienta verde en una sart\u00e9n.<\/li>\n<li class=\"p2\">A\u00f1adir el fondo de carne y reducir durante unos 20 minutos.<\/li>\n<li class=\"p2\">Colar y reservar.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb201230&#8243;]<\/p>\n<p class=\"p1\"><b>Lenteja caviar<\/b><\/p>\n<ul>\n<li class=\"p2\">Cocer durante 15\u201320 minutos.<\/li>\n<li class=\"p2\">Escurrir y secar sobre papel.<\/li>\n<li class=\"p2\">Fre\u00edr con ayuda de un colador hasta que queden crujientes.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb177591&#8243;]<\/p>\n<p class=\"p1\"><b>Milhojas de patata<\/b><\/p>\n<ul>\n<li class=\"p2\">Pelar y cortar las patatas en l\u00e1minas finas con mandolina.<\/li>\n<li class=\"p2\">Disponer en capas en un molde rectangular, untando con mantequilla.<\/li>\n<li class=\"p2\">Prensar y dejar reposar un m\u00ednimo de 4 horas.<\/li>\n<li class=\"p2\">Hornear a 180 \u00baC durante 45 minutos o hasta que est\u00e9 tierna.<\/li>\n<li class=\"p2\">Dejar enfriar, cortar y dorar en plancha.<\/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=\u00bb161831&#8243;]<\/p>\n<ul>\n<li class=\"p1\">Disponer la milhojas de patata en el plato.<\/li>\n<li class=\"p1\">Colocar la carne trinchada.<\/li>\n<li class=\"p1\">A\u00f1adir la salsa de pimienta y terminar con la lenteja caviar.<\/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%2FHector_Lopez_Llana-de-tenreira.pdf|target:_blank\u00bb button_color_type=\u00bbuncode-palette\u00bb uncode_shortcode_id=\u00bb150744&#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=\u00bb89774&#8243; media_width_percent=\u00bb40&#8243; medium_visibility=\u00bbyes\u00bb mobile_visibility=\u00bbyes\u00bb uncode_shortcode_id=\u00bb103802&#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=\u00bb175861&#8243; el_class=\u00bblista-ingredientes\u00bb]<b>Para la carne<br \/>\n<\/b>1 pieza de llana de ternera gallega suprema<\/p>\n<p>&nbsp;<\/p>\n<p><b>Para el fondo de carne<br \/>\n<\/b>Huesos<br \/>\nRecortes de carne<br \/>\nVerduras arom\u00e1ticas<br \/>\nVino tinto<br \/>\nAgua<br \/>\nSal<br \/>\nMaicena (c\/s)<\/p>\n<p>&nbsp;<\/p>\n<p><b>Para la guarnici\u00f3n<br \/>\n<\/b>500 g de lenteja caviar<br \/>\n1 l de fondo de carne<br \/>\n20 patatas de Galicia[\/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":89779,"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-89797","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>Llana de ternera gallega suprema con milhojas de patata de Galicia - 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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