4 de marzo de 2013

Mató Casero


Hacía tiempo que os debíamos entrada en el blog y aún hace más que queríamos publicar esta receta tan sencilla. Se trata de la receta de Mató, un queso fresco típico catalán que se obtiene a partir del cuajo de la leche. Aunque desconozco de qué región de Cataluña es más tradicional, yo siempre lo relacionaré con la montaña de Montserrat y los puestecitos que allí lo venden. Y es que, de pequeño, no había vez que visitáramos la montaña, que no cayera un tarro de mató. 

Sobre el mató, también hay que aclarar que, a pesar de que se usen indistintamente (incluso en las etiquetas de algunos supermercados), no es lo mismo que el requesón o la ricotta. Estos dos últimos se elaboran a partir del suero de la leche, mientras que el mató es el cuajo que se separa del suero. Si os animáis, podéis elaborarlos a partir del sobrante de esta receta. O también podéis utilizar el suero para elaborar bizcochos, panecillos, flanes, helados,... Se puede congelar y utilizar para multitud de recetas.

El mató se puede comer solo, con miel (mel i mató), con miel y nueces,... con lo que más os guste, e incluso podéis utilizarlo en recetas saladas con pasta, con berenjenas, canelones,... A nosotros, como más nos gusta, es con miel y nueces. Nos encanta!

Espero que os animéis a hacerla, con ésta no hay excusa. Nosotros intentaremos volver tan pronto nos sea posibile. La verdad es que estamos muy ocupados, pero contentos de poder volver y de las cosas que nos van saliendo. Como muchos sabréis por facebook, Ana está haciendo pósters para giras de conciertos y están funcionando muy bien. Para quién esté interesado, hace unos días, le hicieron una entrevista para lainformacion.com que podéis ver aquí.




cómo hacer mató casero


43 comentarios:

  1. La leche tiene que ser entera, verdad?

    Gracias por la receta!

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    Respuestas
    1. Este comentario ha sido eliminado por el autor.

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    2. Una recomendación personal, de una salsa que es mi favorita:

      Salsa Boloñesa

      Gracias amigos.

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  2. Sí, tabernadelturco, fresca y entera, y puede ser de cabra o de vaca. Muchas gracias a ti! :)

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  3. Y el suero sobrante es lo que le llaman "Buttermilch", no?

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  4. Wauuu! pero qué blog tan chulo!!!! me ha encantado!!
    y voy a hacer la receta, me encantan tus ilustraciones

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  5. No podíais explicarlo mejor!!!!
    Felicidades por el blog!!!

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  6. Como siempre me encantan los dibujos

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  7. Me encantan todos postres que se elaboran a partir de la leche, pero el Mató no lo conocía...así que lo probaré en breve...gracias por esta receta y por esta delicia de blog tan artístico. Felicidades a los dos.

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  8. Por casualidad he entrado aquí, y quiero decir que me ha fascinado este blog. Agregado a favoritos directamente jeje.
    Saludos

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  9. Hola! Yo también tengo un blog en el que subo dibujos de las recetas, pero más bien sólo de los ingredientes y dibujados a mano! me da tanta envidia cuando veo diseños tan bonitos como los vuestros!! Os agrego a mi lista de blogs de recetas ilustradas!! ¿conocéis alguno más en español?Un abrazo!

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  10. Que original, mira si me gusta que me quedo, unos diseños preciosos, para que luego digan que España no tiene gente ingeniosa y trabajadora, un beso.

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  11. Me gusto mucho ! Le comparte en la pagina de mi blog !

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  12. Hola! Que hacemos con el suero sobrante? Por favor volved! se os echa de menos :)

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  13. ¡Qué rico! Acabo de conocerte y me quedo por aquí sin duda! Me encantan las recetas ilustradas!!!!! Me pasaré por el fb también!!!! Te invito a que te pases por mi blog "Andreíta come de todo". Saludos

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  14. Este comentario ha sido eliminado por el autor.

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  15. Este comentario ha sido eliminado por el autor.

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  16. Este comentario ha sido eliminado por el autor.

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  17. Muy buena receta, realmente ha conseguido llamarme la atencion. Impresa para hacerla este fin de semana si puedo... seguro que nos encanta a toda la familia. Gracias por compartir.
    Una recomendacion personal:
    Salsa Boloñesa
    Saludos y hasta pronto.

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