{"id":1538,"date":"2014-01-30T18:13:45","date_gmt":"2014-01-30T18:13:45","guid":{"rendered":"http:\/\/floroconcept.wordpress.com\/?p=1502"},"modified":"2025-11-19T09:52:46","modified_gmt":"2025-11-19T09:52:46","slug":"antxoninea","status":"publish","type":"post","link":"https:\/\/floroazqueta.com\/es\/antxoninea\/","title":{"rendered":"ANTXONINEA"},"content":{"rendered":"<p><\/p>\n<p style=\"text-align: center;\">Para llegar a Antxoninea el camino y el paisaje nos hacen entrar, poco a poco, en otro mundo. Tras unas cuantas curvas, dejando atr\u00e1s Tolosa, nos adentramos en una carretera estrecha por donde atravesamos un peque\u00f1o bosque y m\u00e1s adelante, unas campas incre\u00edbles con unas vacas sacadas de alguna pintura paisajista, que nos hacen sentir en un lugar muy especial. Y s\u00ed, Antxoninea aparece all\u00ed de repente, rodeada de unas monta\u00f1as recortadas en un cielo de postal.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/floroazqueta.com\/wp-content\/uploads\/2014\/01\/casa-tolosa-091.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1510\" src=\"http:\/\/floroazqueta.com\/wp-content\/uploads\/2014\/01\/casa-tolosa-091.jpg?w=560\" alt=\"casa tolosa.09\" width=\"560\" height=\"373\" \/><\/a><\/p>\n<p style=\"text-align: center;\">Antxoninea es un antiguo caser\u00edo totalmente remodelado, obra de Carlos S\u00e1ez propietario e interiorista de <a href=\"http:\/\/www.asestudio.com\/\" target=\"_blank\">AS Estudio<\/a>, junto a Fabi\u00e1n Aranguren en Tolosa. \u201cConservamos solo la estructura original del edificio, pero el interior es completamente nuevo \u2013explica Carlos\u2013 Todo es natural, materiales nobles \u2013afirma el interiorista\u2013 Es la mejor manera de incorporar la estancia al entorno privilegiado que vemos por las ventanas. Reservamos a la cocina un espacio amplio, con salida a dos fachadas y abierto al comedor y al sal\u00f3n. Me gusta mucho cocinar y recibir amigos y ten\u00eda muy claro que mi cocina deb\u00eda ser funcional, c\u00f3moda e integrada en el paisaje\u201d. La isla incluye la zona de cocci\u00f3n y una barra con taburetes \u201cdonde los invitados me acompa\u00f1an mientras los platos se terminan\u201d Y es que en Antxoinea todos los detalles est\u00e1n cuidados al m\u00e1ximo, invita a relajarse y a disfrutar de una buena comida, tanto en el interior, como en el exterior. All\u00ed se elabora comida tradicional y no tan tradicional y para ello disponen de buenas materia prima sacadas de su esplendido huerto, de las gallinas de distintas variedades, que incluso ponen huevos de color marr\u00f3n y de los productores locales. Es por eso, que hemos querido tambi\u00e9n darle un toque gastron\u00f3mico a todo lo que significa Antxoninea. Para ello hemos elaborado un men\u00fa con productos locales basado en una esplendida \u201censalada de la huerta a la mesa\u201d, un \u201ccarre de cordero asado con especias y patatas\u201d y para postre una cuajada presentada en una tartaleta con \u201ccoronas de higos\u201d<\/p>\n<p style=\"text-align: center;\">A veces los sue\u00f1os hay que so\u00f1arlos y pocas veces se materializan. Cuando se cumplen es por que al imaginarlos, las conjunci\u00f3n de circunstancias, y el af\u00e1n de algunos, lo hacen posible y parece ser que en Antxoninea se cumpli\u00f3.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/floroazqueta.com\/wp-content\/uploads\/2014\/01\/antxoninea10.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1516\" src=\"http:\/\/floroazqueta.com\/wp-content\/uploads\/2014\/01\/antxoninea10.jpg?w=560\" alt=\"Antxoninea10\" width=\"560\" height=\"840\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/floroazqueta.com\/wp-content\/uploads\/2014\/01\/antxoninea031.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1512\" src=\"http:\/\/floroazqueta.com\/wp-content\/uploads\/2014\/01\/antxoninea031.jpg?w=560\" alt=\"Antxoninea03\" width=\"560\" height=\"840\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/floroazqueta.com\/wp-content\/uploads\/2014\/01\/antxoninea12.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1517\" src=\"http:\/\/floroazqueta.com\/wp-content\/uploads\/2014\/01\/antxoninea12.jpg\" alt=\"Antxoninea12\" width=\"555\" height=\"833\" \/><\/a><\/p>\n<p style=\"text-align: center;\">LAS RECETAS<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/floroazqueta.com\/wp-content\/uploads\/2014\/01\/antxoninea-producto.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1521\" src=\"http:\/\/floroazqueta.com\/wp-content\/uploads\/2014\/01\/antxoninea-producto.jpg\" alt=\"Antxoninea producto\" width=\"520\" height=\"390\" \/><\/a><\/p>\n<p style=\"text-align: center;\">Entrante: <b>Ensalada de la huerta a la mesa<\/b><\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/floroazqueta.com\/wp-content\/uploads\/2014\/01\/antxoninea011.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1511\" src=\"http:\/\/floroazqueta.com\/wp-content\/uploads\/2014\/01\/antxoninea011.jpg?w=560\" alt=\"Antxoninea01\" width=\"560\" height=\"840\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><strong>Ingredientes<\/strong><\/p>\n<p style=\"text-align: center;\">Lechugas de diferentes tipos<\/p>\n<p style=\"text-align: center;\">Berenjena grileada<\/p>\n<p style=\"text-align: center;\">Rabanitos en estrella<\/p>\n<p style=\"text-align: center;\">Tomate cherry en flor<\/p>\n<p style=\"text-align: center;\">Pensamientos(petalos amarillos y morados)<\/p>\n<p style=\"text-align: center;\">Vinagreta de frambuesa<\/p>\n<p style=\"text-align: center;\">Pipas de calabaza<\/p>\n<p style=\"text-align: center;\">Remolacha en finas rodajas<\/p>\n<p style=\"text-align: center;\">Cebolla roja en juliana<\/p>\n<p style=\"text-align: center;\">Bacalao ahumado<\/p>\n<p style=\"text-align: center;\"><strong>Elaboraci\u00f3n<\/strong><\/p>\n<p style=\"text-align: center;\">Mezclamos todos los ingredientes, menos los petalos y la vinagreta que lo haremos al final<\/p>\n<p style=\"text-align: center;\">SEGUNDO:\u00a0<b>CARR\u00c9 DE OVEJA ASADO CON ESPECIAS<\/b><\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/floroazqueta.com\/wp-content\/uploads\/2014\/01\/antxoninea13.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1518\" src=\"http:\/\/floroazqueta.com\/wp-content\/uploads\/2014\/01\/antxoninea13.jpg\" alt=\"Antxoninea13\" width=\"540\" height=\"810\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><strong>Ingredientes<\/strong><\/p>\n<p style=\"text-align: center;\">chuletas de oveja<\/p>\n<p style=\"text-align: center;\">cebolla y zanahoria<\/p>\n<p style=\"text-align: center;\">mostaza al estragon<\/p>\n<p style=\"text-align: center;\">salsa de ketchup con ajo asado miel y tomillo<\/p>\n<p style=\"text-align: center;\">boletus edulis deshidratados<\/p>\n<p style=\"text-align: center;\">granada<\/p>\n<p style=\"text-align: center;\">hinojo<\/p>\n<p style=\"text-align: center;\">caldo de carne<\/p>\n<p style=\"text-align: center;\">vino tinto<\/p>\n<p style=\"text-align: center;\">patatas paja<\/p>\n<p style=\"text-align: center;\">brocoli<\/p>\n<p style=\"text-align: center;\">orejones y pasas<\/p>\n<p style=\"text-align: center;\"><strong>Elaboraci\u00f3n<\/strong><\/p>\n<p style=\"text-align: center;\">Rehogamos la cebolla y la zanahoria, que cojan color. A\u00f1adimos un chorro\u00a0vino, caldo de carne y a\u00f1adimos dos cucharadas del ketchup hinojo picado. Untamos el carr\u00e9\u00a0 en mostaza junto con los orejones y las pasas. Horneamos durante 30 mins a 200 grados. Trituramos la cebolla, zanahoria\u00a0con el resto de los jugos para la alaboraci\u00f3n de la salsa, la colamos y la a\u00f1adimos al emplatar junto con las granadas, unas posibles patatas \u00abpajas\u00bb y los hongos<\/p>\n<p style=\"text-align: center;\">POSTRE:\u00a0<b>TARTALETA DE CUAJADA CON CORONA DE HIGOS<\/b><\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/floroazqueta.com\/wp-content\/uploads\/2014\/01\/antxoninea041.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1513\" src=\"http:\/\/floroazqueta.com\/wp-content\/uploads\/2014\/01\/antxoninea041.jpg?w=560\" alt=\"Antxoninea04\" width=\"560\" height=\"840\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><strong>Ingredientes<\/strong><\/p>\n<p style=\"text-align: center;\">higos<\/p>\n<p style=\"text-align: center;\">confitura de higos<\/p>\n<p style=\"text-align: center;\">cuajada de oveja<\/p>\n<p style=\"text-align: center;\">tartaleta (harina, huevo, mantequilla y azucar)<\/p>\n<p style=\"text-align: center;\"><strong>Elaboraci\u00f3n<\/strong><\/p>\n<p style=\"text-align: center;\">Mezclamos la harina, el huevo, la mantequilla y el azucar a partes iguales y untamos un circulo en papel sulfurizado con esa masa; horneamos 10 minutos, sacamos y le damos forma de cesta con ayuda de una taza. Rellenamos la tartaleta con la cuajada y decoramos con confitura de higos y menta<\/p>\n<p style=\"text-align: center;\">Este reportaje ha sido elaborado por <a href=\"http:\/\/www.floroazqueta.com\" target=\"_blank\">Floro Azqueta<\/a>, como fot\u00f3grafo. <a href=\"http:\/\/www.itziarunzurrunzaga.com\/\" target=\"_blank\">Itziar Unzurrunzaga<\/a>, como estilista. Guillermo Arrizabalaga y Edu Gandia como cocineros<\/p>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Para llegar a Antxoninea el camino y el paisaje nos hacen entrar, poco a poco, en otro mundo. Tras unas cuantas curvas, dejando atr\u00e1s Tolosa, nos adentramos en una carretera estrecha por donde atravesamos un peque\u00f1o bosque y m\u00e1s adelante, unas campas incre\u00edbles con unas vacas sacadas de alguna pintura paisajista, que nos hacen sentir [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2829,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,12],"tags":[51,104,129,158,163,185,211,283],"class_list":["post-1538","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-decoracion","category-fotografia-alimentacion","tag-as-estudio","tag-edu-gandia","tag-floro-azqueta","tag-fotografia-de-interiorismo","tag-fotografia-gastronomica","tag-guillermo-arrizabalaga","tag-itziar-unzurrunzaga","tag-recetas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>ANTXONINEA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/floroazqueta.com\/antxoninea\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"ANTXONINEA\" \/>\n<meta property=\"og:description\" content=\"Para llegar a Antxoninea el camino y el paisaje nos hacen entrar, poco a poco, en otro mundo. 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