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Migaine

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Una migaine vertida sobre el molde de una quiche de puerros.

Migaine es una salsa elaborada a base de huevos batidos y una mezcla de lácteos, generalmente leche y crème fraîche (nata ácida al 40% de materia grasa).[1]​ Pudiéndose emplear igualmente en algunas ocasiones la crème double con contenidos grasos superiores. Es empleada en la cocina francesa tradicional como una base del quiche lorraine.[2]​ Por regla general suele aromatizarse con pimienta negra y/o nuez moscada molida.

La salsa batida al ser acompañada de diversas verduras picadas (crudas o previamente rehogadas), e introducida al horno, llega a cuajar debido a la presencia de proteínas del huevo (generalmente la ovoalbúmina) dando lugar a numerosas aplicaciones culinarias, sobre todo en el terreno de las tartas saladas. Como es el caso del quiche.[1]​

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Transcription

Referencias

  1. ↑ a b James Peterson, (2004), Glorious French Food: A Fresh Approach to the Classics, Ed. Willey-Sons, Págs. 34-36
  2. ↑ Conseil national des arts culinaires (France), (1998), Lorraine: produits du terroir et recettes traditionnelles, Paris, Pág. 76
Esta página se editó por última vez el 9 oct 2019 a las 19:58.
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