Obatzda {Crema de queso bávara}



Hoy nos acercamos de nuevo a la cocina alemana, y en esta ocasión lo hacemos con esta crema de queso muy popular en las terrazas de verano o Biergärten de Baviera, en los que se degusta acompañada de los clásicos Bretzel, rábanos o cualquier otra verdura fresca y por supuesto, regada con una deliciosa Weissbier bien fresquita. Cada vez que voy a Alemania y el tiempo lo permite, hago una parada y fonda en alguno de estos "jardines de la cerveza". Es un gustazo sentarse en esas mesas de madera alargadas y pedirte una Weizen del local. En la mayoría de estos locales, elaboran su propia cerveza de una manera artesanal, con un color y sabor mucho más rústico.
 
El Obatzda se elabora habitualmente con queso Brie y/o Camembert, se añaden especias tales como pimentón picante y alcaravea o en su defecto, comino molido.

Este aperitivo nació a principios del siglo 20 en una cervecería con amplia tradición e historia a sus espaldas, la Weihenstephan. Katharina Eisenreich, la dueña de la taberna desde 1920 hasta 1958, tuvo la afortunada idea de mezclar Camembert, mantequilla, cebolla, pimentón y comino con un poco de cerveza para crear un platillo con el que agasajar a los visitantes de su local. Esta combinación gustó tanto, que pronto se popularizó en toda Baviera hasta convertirse en un plato tradicional.

Es una deliciosa opción para disfrutar de un tentempié rápido en este verano acompañándolo de Bretzel hechos por vosotros (podéis seguir mi receta) o bien comprados en comercios como el Lidl donde podéis encontrarlo en su sección de panadería, snacks salados y vuestra verdura preferida, si olvidarse de una cerveza bien fresquita.

Ingredientes: (4 personas)

200 gr de queso Brie
200 gr de queso Camembert
¾ cucharadita de comino molido
3 cucharadas de Weissbier o cualquier otra cerveza con cuerpo
1/2 cucharada sopera de pimentón picante
1 cucharada sopera de mantequilla
Sal y pimienta

Para la presentación:
1 cebolla roja
Cebollino

Para acompañar:
Bretzel salados, rábanos, pepinillos, tomates...  

Preparación: (20 min. de elaboración+30 min. de reposo)

Cortar el queso Brie en cubos pequeños y añadirlo a un bol. Triturar con tenedor o varillas eléctricas.

Añadir el Camembert (en mi caso he usado crema) y el resto de ingredientes, mezclando todo hasta obtener una crema uniforme y homogénea que dejaremos enfriar tapada con film plástico en la nevera por espacio de 30-60 minutos.

Servir en cuencos planos, decorando con aros de cebolla morada y cebollino picado. Otra opción de presentación, es la de formar bolas con la crema de queso utilizando el sacabolas de helados.
 
Servir acompañado de bretzel, rábanos, etc.

CONVERSATION

87 comentarios:

  1. Me ha encantado el articulo. Mucho ánimo y a seguir escribiendo.

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  2. Se ve delicioso!! Un beso y feliz finde 🌈🌈🌈

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  3. Me ha gustado mucho la receta, bueno en líneas generales tu blog porque no tiene desperdicio, tanto en dulce como salado.
    Muchas gracias por la receta.
    Un saludo

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  4. La receta tiene una pinta exquisita, además esta también explicado que parece fácil, me voy a animar a hacerla.
    Muchas gracias por la receta.
    Un saludo

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