{"id":4064,"date":"2026-04-15T08:07:38","date_gmt":"2026-04-15T08:07:38","guid":{"rendered":"https:\/\/rtvgastro.es\/?p=4064"},"modified":"2026-06-18T06:31:37","modified_gmt":"2026-06-18T06:31:37","slug":"futumaki-del-fin-de-dios","status":"publish","type":"post","link":"https:\/\/rtvgastro.es\/en\/futumaki-del-fin-de-dios\/","title":{"rendered":"Futumaki del fin de Dios"},"content":{"rendered":"<h2 class=\"wp-block-heading\"><strong>El Arte<\/strong><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>CONCEPTO ESPACIAL. EL FIN DE DIOS (Lucio Fontana)<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"http:\/\/3.bp.blogspot.com\/-oO-2-zoT0_8\/TqKAdGedRKI\/AAAAAAAAAHU\/JJbT_FWIuls\/s1600\/fin+de+dios.jpg\"><\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1963&nbsp;\u00d3leo, lustrina y desgarros sobre lienzo&nbsp;178 X 123 cm.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Artista conceptual, nace en Argentina en 1899, pero se traslada a Italia a los seis a\u00f1os, puesto que su padre era un escultor de Mil\u00e1n. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">All\u00ed comienza su formaci\u00f3n, al principio en el propio taller paterno, para pasar m\u00e1s adelante a la Academia de Brera. A partir de la d\u00e9cada de los 30 su actividad en Europa es constante, sobre todo en Italia, pero tambi\u00e9n en Espa\u00f1a y Francia. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En 1940 parte para Buenos Aires, ciudad en la que se establece y gana varios concursos de escultura. Trabaja como profesor de modelado en la Escuela de Bellas Artes y constituye junto con otros artistas la Academia de Altamira en el 46. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Al a\u00f1o siguiente vuelve a Italia donde funda el \u201cMovimiento Espacial\u201d. En los 50 comienza a realizar sus famosas telas agujereadas, que desembocar\u00e1n en la serie que nos ocupa. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Eleg\u00ed \u201cEl fin de Dios\u201d porque es una pintura que se encuentra expuesta de forma permanente en el Centro de Arte Reina Sof\u00eda de Madrid, ya que en el 98 hubo una exposici\u00f3n retrospectiva de Fontana, muy interesante. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Se trata de una obra en formato oval,\u00a0\u00a0monocrom\u00e1tica, en la que se distribuyen por toda la superficie tajos e incisiones, de forma que el artista incorpora la tercera dimensi\u00f3n en los restos de tela y en los agujeros. La forma oval puede ser interpretada como un origen simb\u00f3lico.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>La gastronom\u00eda<\/strong><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>\u201cEl Fin de Dios de Lucio Fontana se convierte en Futomaki-Sushi de arroz negro y gambas\u201d<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Cuando vi este cuadro lo primero que se me vino a la cabeza fue un bej\u00edn gigante oxidado, viejo, me recordaba tambi\u00e9n a algunas&nbsp;&nbsp;setas, pero luego y debido a m\u00ed momento de investigaci\u00f3n sobre la cocina oriental, todo un descubrimiento se lo recomiendo, me pareci\u00f3 interesante caminar por ah\u00ed, y este es el resultado.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Futomaki-Sushi de arroz negro y gambas.<\/strong><strong><\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image has-custom-border\"><img loading=\"lazy\" decoding=\"async\" width=\"1248\" height=\"832\" src=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/04\/image-1.jpg\" alt=\"El Fin de Dios de Lucio Fontana se convierte en Futomaki-Sushi de arroz negro y gambas\" class=\"wp-image-4126\" style=\"border-top-left-radius:20px;border-top-right-radius:20px;border-bottom-left-radius:20px;border-bottom-right-radius:20px\" srcset=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/04\/image-1.jpg 1248w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/04\/image-1-300x200.jpg 300w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/04\/image-1-1024x683.jpg 1024w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/04\/image-1-768x512.jpg 768w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/04\/image-1-18x12.jpg 18w\" sizes=\"auto, (max-width: 1248px) 100vw, 1248px\" \/><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Ingredientes por persona:<\/strong>&nbsp;&nbsp;<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 esterilla de bamb\u00fa<\/li>\n\n\n\n<li>1 l\u00e1mina de alga nori (seca)<\/li>\n\n\n\n<li>200g. de arroz para sushi<\/li>\n\n\n\n<li>50g. de gambas<\/li>\n\n\n\n<li>100 ml. De sake<\/li>\n\n\n\n<li>50ml. De vinagre de arroz<\/li>\n\n\n\n<li>100 ml. De mirin<\/li>\n\n\n\n<li>2 sobres de tinta de calamar. <\/li>\n\n\n\n<li>(Para acompa\u00f1ar opcional) Salsa de soja y agridulce.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Preparaci\u00f3n:&nbsp;<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Cocemos el arroz en agua, sal, la tinta del calamar y el sake, hasta que est\u00e9 bien pasado, que el grano est\u00e9 entero pero que se pueda apretar, hay varios tipos de arroz especiales para el sushi y siempre se puede comprar ese kit de drag\u00f3n blue que se encuentra en los supermercados con todo ello (excepto la tinta de calamar) y que trae instrucciones de montaje, no obstante, para m\u00ed lo mejor es que compremos todo en una tienda de productos orientales. Una vez cocido, le a\u00f1adimos el mirin y el vinagre de arroz, revolvemos bien y dejamos enfriar con el recipiente tapado con un pa\u00f1o h\u00famedo. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Una vez frio el arroz, ponemos sobre la esterilla de bamb\u00fa el alga y que este&nbsp;&nbsp;en uno de los extremos de la esterilla, sobre esta colocaremos el arroz bien extendido, dejando en la parte inferior unos tres cent\u00edmetros sin cubrir, la humedad de este har\u00e1 que el alga sea moldeable,&nbsp;&nbsp;sobre el arroz colocaremos las gambas que previamente habremos pelado y troceado, por supuesto las dejamos crudas y limpias, sin el hilillo negro (intestino), de manera que consigamos el efecto blanco sobre los distintos grises y negros del arroz, enrollamos el alga con la esterilla, ejerciendo presi\u00f3n sobre la misma para que se apret\u00e9 y vamos retirando esta. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Recorte los laterales con el cuchillo humedecido igualando el rollito y corte en 6 trozos aproximadamente, limpie el cuchillo y humed\u00e9zcalo en cada corte, finalmente disp\u00f3ngalos en un plato con el arroz mirando hacia arriba, acomp\u00e1\u00f1elo con un par de cuencos uno con salsa de soja (se puede acompa\u00f1ar con pasta wasabi y otro con agridulce.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El mejor maridaje ser\u00eda un blanco con estructura es lo mejor, si tiene algo de madera estupendo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tambi\u00e9n te puede interesar: <a href=\"https:\/\/rtvgastro.es\/en\/de-los-huevos-de-dali-a-los-de-serxu\/\">De los huevos de Dal\u00ed a los de Serxu<\/a><\/p>\n\n\n\n<div class=\"wp-block-group alignfull is-style-ext-preset--group--natural-1--section has-background-background-color has-background has-global-padding is-layout-constrained wp-container-core-group-is-layout-8870cb56 wp-block-group-is-layout-constrained is-style-ext-preset--group--natural-1--section--1\" style=\"margin-top:0;margin-bottom:0;padding-top:var(--wp--preset--spacing--70);padding-bottom:var(--wp--preset--spacing--70)\">\n<div class=\"wp-block-query alignwide is-layout-flow wp-block-query-is-layout-flow\"><ul class=\"columns-3 wp-block-post-template is-layout-grid wp-container-core-post-template-is-layout-5ef7fad8 wp-block-post-template-is-layout-grid\"><li class=\"wp-block-post post-7007 post type-post status-publish format-standard has-post-thumbnail hentry category-recetas tag-cocina tag-gastronomia tag-vieiras tag-yuca\">\n\n<div class=\"wp-block-group is-style-ext-preset--group--natural-1--item-card-1--align-start has-global-padding is-layout-constrained wp-block-group-is-layout-constrained is-style-ext-preset--group--natural-1--item-card-1--align-start--2\"><figure style=\"aspect-ratio:4\/3\" class=\"wp-block-post-featured-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1248\" height=\"832\" src=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/07\/image-12.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"Vieiras con coco y jengibre con carb\u00f3n de yuca\" style=\"width:100%;height:100%;object-fit:cover;\" srcset=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/07\/image-12.jpg 1248w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/07\/image-12-300x200.jpg 300w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/07\/image-12-1024x683.jpg 1024w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/07\/image-12-768x512.jpg 768w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/07\/image-12-18x12.jpg 18w\" sizes=\"auto, (max-width: 1248px) 100vw, 1248px\" \/><\/figure>\n\n\n<div class=\"wp-block-group is-style-default has-global-padding is-layout-constrained wp-container-core-group-is-layout-e1df59cb wp-block-group-is-layout-constrained\"><div style=\"font-size:14px;font-style:normal;font-weight:600\" class=\"taxonomy-category wp-block-post-terms\"><a href=\"https:\/\/rtvgastro.es\/en\/category\/recetas\/\" rel=\"tag\">Recetas<\/a><\/div>\n\n<h2 style=\"font-size:clamp(15.747px, 0.984rem + ((1vw - 3.2px) * 0.86), 24px);margin-top:8px;margin-bottom:var(--wp--preset--spacing--20)\" class=\"wp-block-post-title\"><a href=\"https:\/\/rtvgastro.es\/en\/vieiras-con-coco-y-jengibre-con-carbon-de-yuca\/\" target=\"_self\" >Vieiras con coco y jengibre con carb\u00f3n de yuca<\/a><\/h2>\n\n<div style=\"margin-top:var(--wp--preset--spacing--20);margin-bottom:var(--wp--preset--spacing--20)\" class=\"wp-block-post-excerpt has-small-font-size\"><p class=\"wp-block-post-excerpt__excerpt\">La viera por su finura es uno de mis moluscos preferidos, tanto por sabor como&hellip; <\/p><\/div><\/div>\n<\/div>\n\n<\/li><li class=\"wp-block-post post-6990 post type-post status-publish format-standard has-post-thumbnail hentry category-noticias category-vinos tag-canarias tag-vendimia tag-vinos\">\n\n<div class=\"wp-block-group is-style-ext-preset--group--natural-1--item-card-1--align-start has-global-padding is-layout-constrained wp-block-group-is-layout-constrained is-style-ext-preset--group--natural-1--item-card-1--align-start--3\"><figure style=\"aspect-ratio:4\/3\" class=\"wp-block-post-featured-image\"><img loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"922\" src=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/07\/Vendimia-Canary-Wine_01.jpeg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"Comienza la vendimia en la dop islas canarias - canary wine\" style=\"width:100%;height:100%;object-fit:cover;\" \/><\/figure>\n\n\n<div class=\"wp-block-group is-style-default has-global-padding is-layout-constrained wp-container-core-group-is-layout-e1df59cb wp-block-group-is-layout-constrained\"><div style=\"font-size:14px;font-style:normal;font-weight:600\" class=\"taxonomy-category wp-block-post-terms\"><a href=\"https:\/\/rtvgastro.es\/en\/category\/noticias\/\" rel=\"tag\">Noticias<\/a><span class=\"wp-block-post-terms__separator\">, <\/span><a href=\"https:\/\/rtvgastro.es\/en\/category\/vinos\/\" rel=\"tag\">Vinos<\/a><\/div>\n\n<h2 style=\"font-size:clamp(15.747px, 0.984rem + ((1vw - 3.2px) * 0.86), 24px);margin-top:8px;margin-bottom:var(--wp--preset--spacing--20)\" class=\"wp-block-post-title\"><a href=\"https:\/\/rtvgastro.es\/en\/arranca-la-vendimia-en-la-dop-islas-canarias-canary-wine\/\" target=\"_self\" >Arranca la vendimia en la DOP Islas Canarias \u2013 Canary Wine<\/a><\/h2>\n\n<div style=\"margin-top:var(--wp--preset--spacing--20);margin-bottom:var(--wp--preset--spacing--20)\" class=\"wp-block-post-excerpt has-small-font-size\"><p class=\"wp-block-post-excerpt__excerpt\">Redacci\u00f3n El pasado jueves 16 de julio dio comienzo la vendimia en la Denominaci\u00f3n de&hellip; <\/p><\/div><\/div>\n<\/div>\n\n<\/li><li class=\"wp-block-post post-6909 post type-post status-publish format-standard has-post-thumbnail hentry category-labodegadeserxusolares category-vinos tag-bullas tag-monastrell tag-murcia\">\n\n<div class=\"wp-block-group is-style-ext-preset--group--natural-1--item-card-1--align-start has-global-padding is-layout-constrained wp-block-group-is-layout-constrained is-style-ext-preset--group--natural-1--item-card-1--align-start--4\"><figure style=\"aspect-ratio:4\/3\" class=\"wp-block-post-featured-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1600\" src=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/07\/Saura-Vinedos-de-Utopia-2022.jpeg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"Saura Vi\u00f1edos de Utop\u00eda 2022 un vino elaborado con Monastrell en la DOP Bullas\" style=\"width:100%;height:100%;object-fit:cover;\" srcset=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/07\/Saura-Vinedos-de-Utopia-2022.jpeg 1200w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/07\/Saura-Vinedos-de-Utopia-2022-225x300.jpeg 225w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/07\/Saura-Vinedos-de-Utopia-2022-768x1024.jpeg 768w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/07\/Saura-Vinedos-de-Utopia-2022-1152x1536.jpeg 1152w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/07\/Saura-Vinedos-de-Utopia-2022-9x12.jpeg 9w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n<div class=\"wp-block-group is-style-default has-global-padding is-layout-constrained wp-container-core-group-is-layout-e1df59cb wp-block-group-is-layout-constrained\"><div style=\"font-size:14px;font-style:normal;font-weight:600\" class=\"taxonomy-category wp-block-post-terms\"><a href=\"https:\/\/rtvgastro.es\/en\/category\/labodegadeserxusolares\/\" rel=\"tag\">La Bodega de Serxu Solares<\/a><span class=\"wp-block-post-terms__separator\">, <\/span><a href=\"https:\/\/rtvgastro.es\/en\/category\/vinos\/\" rel=\"tag\">Vinos<\/a><\/div>\n\n<h2 style=\"font-size:clamp(15.747px, 0.984rem + ((1vw - 3.2px) * 0.86), 24px);margin-top:8px;margin-bottom:var(--wp--preset--spacing--20)\" class=\"wp-block-post-title\"><a href=\"https:\/\/rtvgastro.es\/en\/saura-vinedos-de-utopia-2022-la-nueva-expresion-de-la-monastrell\/\" target=\"_self\" >Saura Vi\u00f1edos de Utop\u00eda 2022: la nueva expresi\u00f3n de la Monastrell<\/a><\/h2>\n\n<div style=\"margin-top:var(--wp--preset--spacing--20);margin-bottom:var(--wp--preset--spacing--20)\" class=\"wp-block-post-excerpt has-small-font-size\"><p class=\"wp-block-post-excerpt__excerpt\">Serxu Solares @serxusolares La Monastrell ha convivido durante siglos con el clima seco del sureste&hellip; <\/p><\/div><\/div>\n<\/div>\n\n<\/li><\/ul><\/div>\n\n\n\n<div class=\"wp-block-buttons alignwide is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-c0bc9f7e wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-ext-preset--button--natural-1--button-1 is-style-ext-preset--button--natural-1--button-1--5\"><a class=\"wp-block-button__link wp-element-button\" href=\"#extendify-blog\">Ver todo<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full is-resized has-custom-border\"><img loading=\"lazy\" decoding=\"async\" width=\"544\" height=\"667\" src=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/04\/image-1.jpeg\" alt=\"obra el fin de dios una obra del artista lucio fontana conceptual\" class=\"wp-image-4069\" style=\"border-top-left-radius:20px;border-top-right-radius:20px;border-bottom-left-radius:20px;border-bottom-right-radius:20px;width:544px;height:auto\" srcset=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/04\/image-1.jpeg 544w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/04\/image-1-245x300.jpeg 245w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/04\/image-1-10x12.jpeg 10w\" sizes=\"auto, (max-width: 544px) 100vw, 544px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>El Arte CONCEPTO ESPACIAL. EL FIN DE DIOS (Lucio Fontana) 1963&nbsp;\u00d3leo, lustrina y desgarros sobre lienzo&nbsp;178 X 123 cm. Artista conceptual, nace en Argentina en 1899, pero se traslada a Italia a los seis a\u00f1os, puesto que su padre era un escultor de Mil\u00e1n. All\u00ed comienza su formaci\u00f3n, al principio en el propio taller paterno, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4069,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[13],"tags":[115,116,117],"class_list":["post-4064","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-arte","tag-gastromia","tag-recetas"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"Artista conceptual, nace en Argentina en 1899, pero se traslada a Italia a los seis a\u00f1os, puesto que su padre era un escultor de Mil\u00e1n. 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