{"id":12152,"date":"2021-04-08T00:00:00","date_gmt":"2021-04-07T22:00:00","guid":{"rendered":"https:\/\/sitgesanytime.protectfive.com\/steak-tartar-con-malvasia-de-sitges\/"},"modified":"2026-04-22T07:13:53","modified_gmt":"2026-04-22T05:13:53","slug":"steak-tartar-con-malvasia-de-sitges","status":"publish","type":"post","link":"https:\/\/sitgesanytime.protectfive.com\/es\/steak-tartar-con-malvasia-de-sitges\/","title":{"rendered":"Steak tartar con Malvas\u00eda de Sitges"},"content":{"rendered":"<p><span style=\"font-weight: 400\">La postal est\u00e1 formada por unas vi\u00f1as asomadas al Mediterr\u00e1neo y mecidas ligeramente por una brisa que refresca el sol claro de la tarde. Ese es el escenario al que nos transporta la Malvas\u00eda de Sitges, <\/span><a class=\"link-blau\" href=\"https:\/\/www.sitgesanytime.com\/es\/pl74\/explora\/descubrimos-nuestro-legado\/centros-de-interpretacion-y-visitas\/id39\/centro-de-interpretacion-de-la-malvasia-de-sitges.htm\"><span style=\"font-weight: 400\"><strong>esa particularidad de la gastronom\u00eda local<\/strong><\/span><\/a><span style=\"font-weight: 400\"> que en forma de vino conecta nuestro mar de costa a costa y que el <\/span><a class=\"link-blau\" href=\"https:\/\/cellerdelhospital.cat\/\"><span style=\"font-weight: 400\"><strong>Celler de l\u2019Hospital<\/strong><\/span><\/a><span style=\"font-weight: 400\"> ha preservado con orgullo hasta convertirlo en una se\u00f1a de identidad de la localidad. Ese es el mismo escenario en el que ha nacido la receta que os queremos acercar: el steak tartar con Malvas\u00eda de Sitges que nos propone desde el <\/span><a class=\"link-blau\" href=\"https:\/\/restauranteacqua.com\/\"><span style=\"font-weight: 400\"><strong>restaurante Acqua<\/strong><\/span><\/a><span style=\"font-weight: 400\"><strong>,<\/strong> la directora de restauraci\u00f3n del <\/span><a class=\"link-blau\" href=\"https:\/\/hotelplayagolfsitges.com\/\"><span style=\"font-weight: 400\"><strong>Hotel Sunway<\/strong><\/span><\/a><span style=\"font-weight: 400\"><strong>,<\/strong> <\/span><strong>Patricia Puigdemasa<\/strong><span style=\"font-weight: 400\">. El establecimiento permite degustar el plato, igualmente, mirando al mar, y Puigdemasa nos desvela todos los secretos para que un bocado nos transporte a esas mismas laderas acunadas por la brisa.\u00a0<\/span><\/p>\n<p>\u00a0<\/p>\n<p><span style=\"font-weight: 400\">Tenemos por delante una larga lista de <\/span><strong>ingredientes, <\/strong><span style=\"font-weight: 400\">pero no hay que asustarse:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">190 gr. de filete de ternera<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">30 gr de cebolla tierna\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Una yema de huevo<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">20 gr. de alcaparras<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">20 gr. de pepinillos en vinagre<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Una clara de huevo duro<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Una frambuesa<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">10 cl de aceite de oliva virgen<\/span><\/li>\n<li style=\"font-weight: 400\"><a class=\"link-blau\" href=\"https:\/\/cellerdelhospital.cat\/producte\/malvasia-seca\/\"><span style=\"font-weight: 400\"><strong>Malvas\u00eda seca de Sitges<\/strong><\/span><\/a><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Sal y pimienta<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Mostaza de Dijon<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Salsa Perrins<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Tabasco\u00a0<\/span><\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><span style=\"font-weight: 400\">Y ahora <\/span><strong>vamos a ir preparando el terreno <\/strong><span style=\"font-weight: 400\">para que quede en su punto.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Primer tenemos que limpiar la carne, eliminar los nervios o la grasa que pueda tener para despu\u00e9s cortarla muy fina con un cuchillo y seguimos cortando de la misma manera el resto de ingredientes. Cogemos un bol, lo colocamos dentro de un recipiente con hielo para mantener el fr\u00edo y ponemos la carne, la cebolla, las alcaparras, los pepinillos y la clara de huevo duro. Recordad todo bien picado a cuchillo. En otro bol mezclamos la yema de huevo con el aceite y con un tenedor lo emulsionamos hasta que parezca una especie de falsa mayonesa.\u00a0<\/span><\/p>\n<p>\u00a0<\/p>\n<p><span style=\"font-weight: 400\">Ya solo queda <\/span><strong>mezclar correctamente los ingredientes<\/strong><span style=\"font-weight: 400\"> y para eso volvemos al primer bol, al de la carne, y le a\u00f1adimos, la sal, la pimienta, la mostaza, la salsa Perrins, el tabasco y nuestro oro l\u00edquido particular, la Malvasia seca de Sitges. Todo al gusto. En este paso no hay recetas m\u00e1gicas, cada uno que experimente y encuentre su propio punto. Llegado este momento, solo queda a\u00f1adir la emulsi\u00f3n y dejarlo reposar en la nevera, unos 15 o 20 minutos. Cuando lo servimos a\u00f1adimos encima una frambuesa cortada en l\u00e1minas, que termina de hacer que los contrastes de sabores sean un deleite.<\/span><\/p>\n<p>\u00a0<\/p>\n<p><span style=\"font-weight: 400\">El plato no es complicado, eso s\u00ed hay que hacerlo con mimo y para asegurar el \u00e9xito, Patricia Puigdemasa insiste en <\/span><strong>los tres secretos de esta receta<\/strong><span style=\"font-weight: 400\">. Primero, la calidad de la carne y cortarla a cuchillo, no vale usar carne picada porque si no queda demasiado desmenuzada. Segundo, a\u00f1adir la emulsi\u00f3n de yema y aceite que le da al steak tartar una untuosidad particular, sin que sea pastoso. Y tercero, el tiempo de reposo y de recuperaci\u00f3n del fr\u00edo, muy importante, porque es el momento en el que el plato adquirir\u00e1 la textura adecuada y la carne terminar\u00e1 de integrar los sabores del resto de ingredientes.\u00a0<\/span><\/p>\n<p>\u00a0<\/p>\n<p><span style=\"font-weight: 400\">Bueno, evidentemente hay un cuarto secreto\u2026 la malvas\u00eda de Sitges y no es broma. Algunas de las recetas m\u00e1s convencionales del steak tartar incluyen brandy. \u201c<em>La malvas\u00eda de Sitges hace que el plato sea todav\u00eda mejor porque le aporta una frescura y un valor arom\u00e1tico que hace que el plato sea definitivamente redondo<\/em>\u201d, como asegura Patricia Puigdemasa.<\/span><\/p>\n<p>\u00a0<\/p>\n<p><span style=\"font-weight: 400\">Y \u00bf<\/span><strong>con qu\u00e9 acompa\u00f1amos <\/strong><span style=\"font-weight: 400\">semejante experiencia?<\/span><\/p>\n<p><span style=\"font-weight: 400\">Nuestra gu\u00eda por los caminos del steak tartar nos recuerda que los maridajes pueden apoyarse en el contraste o en la continuidad as\u00ed que su recomendaci\u00f3n es acompa\u00f1ar esta receta con el <\/span><a class=\"link-blau\" href=\"https:\/\/cellerdelhospital.cat\/producte\/monembasia\/\"><span style=\"font-weight: 400\"><strong>Monembasia espumoso<\/strong><\/span><\/a><span style=\"font-weight: 400\"> del Celler del Hospital que termina de acentuar la frescura del plato.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La malvas\u00eda conecta las islas griegas con la costa del Garraf a trav\u00e9s del vino, navegando por el Mediterr\u00e1neo, y nos recuerda la caricia de la brisa fresca del mar en la cara. Esta es la frescura que aporta a una receta de apariencia sencilla pero que requiere un mimo especial. Os acercamos la versi\u00f3n sitgetana y perfeccionada del steak tartar.<\/p>\n","protected":false},"author":1,"featured_media":12235,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[17],"tags":[],"categoria":[87,90],"class_list":["post-12152","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria","categoria-cerca-de-sitges","categoria-comer-y-beber"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.3 (Yoast SEO v28.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Steak tartar con Malvas\u00eda de Sitges - Sitges Anytime<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Steak tartar con Malvas\u00eda de Sitges\" \/>\n<meta property=\"og:description\" content=\"La malvas\u00eda conecta las islas griegas con la costa del Garraf a trav\u00e9s del vino, navegando por el Mediterr\u00e1neo, y nos recuerda la caricia de la brisa fresca del mar en la cara. Esta es la frescura que aporta a una receta de apariencia sencilla pero que requiere un mimo especial. 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