{"id":1021,"date":"2019-07-05T10:54:53","date_gmt":"2019-07-05T08:54:53","guid":{"rendered":"https:\/\/fincasantarosalia.difadi.net\/victor-martin-%e2%ad%90%ef%b8%8f-michelin-cocina-nuestra-morcilla-de-wagyu\/"},"modified":"2024-01-18T14:51:15","modified_gmt":"2024-01-18T13:51:15","slug":"victor-martin-michelin-cocina-nuestra-morcilla-de-wagyu","status":"publish","type":"post","link":"https:\/\/www.fincasantarosalia.com\/en\/blog\/victor-martin-michelin-cooks-our-wagyu-blood-sausage\/","title":{"rendered":"Victor Mart\u00edn \u2b50\ufe0f Michelin cooks our Wagyu blood sausage"},"content":{"rendered":"<p>The prestigious chef with a Michelin Star, Victor Mart\u00edn, has fine-tuned the stoves of his kitchen in the <a href=\"https:\/\/www.restaurantetrigo.com\/\" target=\"_blank\" rel=\"noopener\">Wheat restaurant<\/a> to prepare a tasty recipe with our <a href=\"https:\/\/www.fincasantarosalia.com\/en\/tienda\/es\/productos-curados-wagyu-santa-rosalia\/14-morcilla-de-wagyu.html\/\" target=\"_blank\" rel=\"noopener\">Wagyu blood sausage<\/a>, heart-healthy, <strong>Santa Rosal\u00eda Estate<\/strong>.<\/p>\n<p><iframe title=\"Victor Martin cooks Wagyu black pudding cannelloni from Finca Santa Rosal\u00eda\" width=\"800\" height=\"600\" src=\"https:\/\/www.youtube.com\/embed\/z_Aumi5GYCo?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/p>\n<p>Victor Mart\u00edn, originally from Le\u00f3n, has established his kitchen in the <a href=\"https:\/\/www.restaurantetrigo.com\/\" target=\"_blank\" rel=\"noopener\">Wheat Restaurant<\/a>, located in the capital of Valladolid after its long journey through the best restaurants in the country. At Trigo, natural primary materials predominate, which is why they opt for a very lively menu, adapted to the seasons of the year and constantly renewed, according to seasonal products.<\/p>\n<p>The Trigo restaurant lives up to its name in each dish on its menu since it is based on the richness of a land that has one of the most privileged pantries in the country and an abundant and extraordinarily varied recipe book.<\/p>\n<p>In Victor Mart\u00edn&#039;s kitchens, traditional flavors are combined with original and avant-garde handling of the best raw materials, by V\u00edctor Mart\u00edn who contributes his creative but not minimalist character.<\/p>\n<h2>BLOOD SAINT ROSAL\u00cdA WAGYU<\/h2>\n<p>The blood sausage, which is sold in the traditional format, is made in the same way and with the same ingredients as the classic blood sausage from Burgos, but instead of using pork blood and fat, it is used <a href=\"https:\/\/www.fincasantarosalia.com\/en\/wagyu\/\">the raw material of wagyu<\/a> in order to take advantage of the entire animal.<\/p>\n<p>The fat of <a href=\"https:\/\/www.fincasantarosalia.com\/en\/tienda\/es\/102-santa-rosalia-wagyu\/\">Wagyu<\/a> It is rich in unsaturated and polyunsaturated fatty acids, which make it healthier and, no less important, it is tasty and does not repeat itself. In the mouth, the blood sausage has a very soft texture, it is a tasty bite, but without masking the aromas of other ingredients.<\/p>\n<h3>RECIPE BY VICTOR MART\u00cdN: WAGYU BLOOD SAUSAGE CANnelloni<\/h3>\n<p class=\"p1\"><span class=\"s1\"><b>Ingredients for 10 cannelloni:<\/b><\/span><\/p>\n<p class=\"p2\">For the filling<\/p>\n<ul>\n<li class=\"p2\">265 g of Finca Santa Rosal\u00eda Wagyu blood sausage<\/li>\n<li class=\"p2\">100 g spinach<\/li>\n<li class=\"p2\">100 g natural fried tomato<\/li>\n<li class=\"p2\">50 g pine nuts<\/li>\n<li class=\"p2\">30 ml of white wine and onion<\/li>\n<li class=\"p2\">Salt and pepper to taste<\/li>\n<\/ul>\n<h3 class=\"p1\"><span class=\"s1\"><b>Preparation of the cannelloni recipe<\/b><\/span><\/h3>\n<ol>\n<li>\n<h4 style=\"clear: both;\">Prepare the filling with Wagyu blood sausage.<\/h4>\n<figure id=\"attachment_3433\" aria-describedby=\"caption-attachment-3433\" style=\"width: 300px\" class=\"wp-caption alignright\"><img decoding=\"async\" class=\"size-medium wp-image-3433\" src=\"https:\/\/www.fincasantarosalia.com\/wp-content\/uploads\/2019\/07\/Captura-de-pantalla-2019-07-05-a-las-13.59.31-300x164.png\" alt=\"Santa Rosal\u00eda Wagyu blood sausage\" width=\"300\" height=\"164\" title=\"\"><figcaption id=\"caption-attachment-3433\" class=\"wp-caption-text\">Santa Rosal\u00eda Wagyu blood sausage<\/figcaption><\/figure>\n<p>We heat olive oil in a large frying pan or saucepan. Saut\u00e9 the \u00bd diced onion and the 100 g of chopped spinach. Once it takes color, we add the 265 g of Santa Rosal\u00eda Wagyu blood sausage to small pieces. We also add 50 g of pine nuts, 30 ml of white wine and 100 g of fried tomato. We stir and let it reduce for 5 minutes on medium heat\/power.<\/li>\n<li>\n<h4 style=\"clear: both;\">Cooking the cannelloni.<\/h4>\n<p>As they are pre-cooked cannelloni, they are poured into hot water for 20 minutes.<\/li>\n<li>\n<h4 style=\"clear: both;\">Fill the cannelloni with Santa Rosal\u00eda Wagyu blood sausage.<\/h4>\n<figure id=\"attachment_3437\" aria-describedby=\"caption-attachment-3437\" style=\"width: 300px\" class=\"wp-caption alignright\"><img decoding=\"async\" class=\"size-medium wp-image-3437\" src=\"https:\/\/www.fincasantarosalia.com\/wp-content\/uploads\/2019\/07\/Captura-de-pantalla-2019-07-08-a-las-13.46.09-300x101.png\" alt=\"Wagyu black pudding filling\" width=\"300\" height=\"101\" title=\"\"><figcaption id=\"caption-attachment-3437\" class=\"wp-caption-text\">Wagyu black pudding filling<\/figcaption><\/figure>\n<p>We use a soup spoon, teaspoon or a pastry bag. We add a little of the sauce that we had reserved. We spread the filling portion well throughout the center of the cannelloni. We roll and press well. We repeat until all the cannelloni are filled.<\/li>\n<li>\n<h4 style=\"clear: both;\">Preheat the oven and place the cannelloni<\/h4>\n<\/li>\n<li>\n<h4 style=\"clear: both;\">Prepare the homemade bechamel.<\/h4>\n<figure id=\"attachment_3438\" aria-describedby=\"caption-attachment-3438\" style=\"width: 300px\" class=\"wp-caption alignright\"><img decoding=\"async\" class=\"size-medium wp-image-3438\" src=\"https:\/\/www.fincasantarosalia.com\/wp-content\/uploads\/2019\/07\/Captura-de-pantalla-2019-07-08-a-las-13.50.34-300x163.png\" alt=\"Homemade bechamel\" width=\"300\" height=\"163\" title=\"\"><figcaption id=\"caption-attachment-3438\" class=\"wp-caption-text\">Homemade bechamel<\/figcaption><\/figure>\n<p>We add \u00bd onion and brown it. We add the 30 g of wheat flour. We mix without raising the heat. Next, we slowly add the 400 ml of whole milk. While we pour the milk, we use some whisks to stir the mixture. The movements should be smooth and constant. The lumps will gradually dissolve, creating a homogeneous b\u00e9chamel. Finally, we add 1 tsp. of nutmeg and a pinch of salt. We finish stirring gently for 3-5 minutes.<\/li>\n<li>\n<h4 style=\"clear: both;\">Cover the cannelloni with b\u00e9chamel and bake for 13 minutes at 180\u2103 and with both heating elements.<\/h4>\n<\/li>\n<li>\n<h4 style=\"clear: both;\">Serve<\/h4>\n<p><figure id=\"attachment_3439\" aria-describedby=\"caption-attachment-3439\" style=\"width: 300px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-3439\" src=\"https:\/\/www.fincasantarosalia.com\/wp-content\/uploads\/2019\/07\/Captura-de-pantalla-2019-07-08-a-las-13.52.37-300x275.png\" alt=\"Cannelloni stuffed with Santa Rosal\u00eda Wagyu blood sausage\" width=\"300\" height=\"275\" title=\"\"><figcaption id=\"caption-attachment-3439\" class=\"wp-caption-text\">Cannelloni stuffed with Santa Rosal\u00eda Wagyu blood sausage<\/figcaption><\/figure><\/li>\n<\/ol>","protected":false},"excerpt":{"rendered":"<p>The prestigious chef with a Michelin Star, Victor Mart\u00edn, has tuned the stove of his kitchen at the Trigo restaurant to prepare a tasty recipe with our heart-healthy Wagyu blood sausage from Finca Santa Rosal\u00eda. Victor Mart\u00edn, originally from Le\u00f3n, has established his kitchen at Trigo Restaurant, located in the Valladolid capital after [\u2026]<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"class_list":["post-1021","post","type-post","status-publish","format-standard","hentry","category-recetas-con-estrella-michelin"],"_links":{"self":[{"href":"https:\/\/www.fincasantarosalia.com\/en\/wp-json\/wp\/v2\/posts\/1021","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fincasantarosalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fincasantarosalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fincasantarosalia.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fincasantarosalia.com\/en\/wp-json\/wp\/v2\/comments?post=1021"}],"version-history":[{"count":1,"href":"https:\/\/www.fincasantarosalia.com\/en\/wp-json\/wp\/v2\/posts\/1021\/revisions"}],"predecessor-version":[{"id":2385,"href":"https:\/\/www.fincasantarosalia.com\/en\/wp-json\/wp\/v2\/posts\/1021\/revisions\/2385"}],"wp:attachment":[{"href":"https:\/\/www.fincasantarosalia.com\/en\/wp-json\/wp\/v2\/media?parent=1021"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fincasantarosalia.com\/en\/wp-json\/wp\/v2\/categories?post=1021"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fincasantarosalia.com\/en\/wp-json\/wp\/v2\/tags?post=1021"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}