tag:blogger.com,1999:blog-92216780473640824332024-02-21T18:18:33.687+01:00Diari d'un aprenent de cuinaBloc gastronòmiccastellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.comBlogger180125tag:blogger.com,1999:blog-9221678047364082433.post-183542021953878262014-01-01T23:46:00.000+01:002014-01-02T09:51:28.966+01:00Pollastre amb peu de porc i escamarlans<div class="separator" style="clear: both; text-align: center;">
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Aquest és un àpat propi de les terres de Girona i que molta gent l'anomena de mar i muntanya. Aquest plat queda molt bo, al meu gust pel sofregit fet amb les cebes, pastanagues i tomàquet. La pastanagues li dona un gust molt suau i melós. L'anècdota d'aquest plat ha sigut cuinar-lo la tarda del 31 de desembre de 2013 i menjar-lo a l'any següent, l'1 de gener de 2014. Proveu-ho de fer, es un plat de Festa Major.</div>
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<span style="color: blue;">INGREDIENTS PER A 8 PERSONES</span></div>
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<strong>Ingredients:</strong> 1 pollastre de pagès, 3 peus de porc cuits, 8 escamarlans grossos, 2 cebes, 2 pastanagues, 5 tomàquets, 1 fulla de llorer, 1 dl de vi ranci, 1 dl de conyac, 1 litre i mig de brou de pollastre, sal, pebre, farina, oli d'oliva.</div>
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<strong><em>Per la picada</em>:</strong> 4 alls, 3 branques de julivert, 2 galetes,1 cullerada d'ametlla torrada, mitja presa de xocolata.</div>
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<span style="color: blue;">ELABORACIÓ</span><br />
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1. Tallem i trossegem el pollastre, el salpebrem i enfarinem.</div>
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2. En una cassola en un raig d'oli enrossim els trossos de pollastre.</div>
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3. En altre cassola amb un raig d'oli, saltegem els escamarlans i els reservem.</div>
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4. En la cassola que hem saltejat els escamarlans, aprofitem l'oli, i sofregim les cebes i les pastanagues tallades molt fines. Quan estiguin roses afegim el tomàquet ratllat. Deixem sofregir fins que tot estigui ben melós.</div>
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5. Incorporem el vi ranci i el conyac fins que s'evapori l'alcohol.</div>
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6. Evaporat l'alcohol, afegim el pollastre que cobrim amb el caldo de pollastre i la fulla de llorer. Ho deixem coure fins que els trossos de pollastre estiguin tous, uns 45 minuts.</div>
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7. Quan estiguin ben tous els trossos de pollastre afegim els peus de pocs.</div>
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8. Passat uns 10 minuts, afegim la picada d'alls, julivert, galetes, ametlla picada i mitja presa de xocolata.</div>
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9 Deixem coure uns 5 minuts més i provem de sal, tanquem el foc incorporant els escamarlans. Millor deixar reposar abans de servir.</div>
castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com2tag:blogger.com,1999:blog-9221678047364082433.post-69999699556402839482013-12-25T22:49:00.000+01:002013-12-25T22:55:16.770+01:00 Mandarina amb xocolata<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Aquest es uns postres pensat per als més petits de casa, i acostumar-los a menjar fruita. Tant el podem servir amb safata o amb pinxos, aquesta vegada les hem fet amb pinxos.</span></div>
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<span style="color: blue; font-family: Verdana, sans-serif;">INGREDIENTS PER A 2 PERSONES</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong> Ingredients:</strong> 2 mandarines, 60 g de xocolata per desfer, 20 g mantega, 20 pinxos.</span><br />
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<span style="font-family: Verdana, sans-serif;">1. Pelem i netegem els grills de les mandarines i els punxem amb els pinxos.</span><br />
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<span style="font-family: Verdana, sans-serif;"> 2. Trossegem el xocolata, el posem al bany maria i afegim la mantega. Removem fins que la xocolata estigui desfeta. Quan ho tenim a la densitat adequada, untem la meitat del grill de la mandarina.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Mirem que no regalimin i els reservem en un got mirant que no es toquin. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTn0XgcpYDNdewHvhMyaGQDq2_brGWkluNQ3ucI4W5u2BvuopzSIXohNg4QM7tyx4p8yrWhCN3mnOZ1KkiukpJTPbTihpCVoURZG7-F_KaeXk2DizRKDcS8z7u_Yge5OiMI-zK4GjztOP/s1600/IMG_8983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTn0XgcpYDNdewHvhMyaGQDq2_brGWkluNQ3ucI4W5u2BvuopzSIXohNg4QM7tyx4p8yrWhCN3mnOZ1KkiukpJTPbTihpCVoURZG7-F_KaeXk2DizRKDcS8z7u_Yge5OiMI-zK4GjztOP/s400/IMG_8983.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">4. Els posem a la nevera perquè el xocolata acabi de posar-si dur.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgRqvfoFQs84I7K2aDYdacQB_jqnRjGzKqlO4bebw5fdIXgx3UsnHMlqVSON3b4h1wXVM1lWTts1yYEYKFfG8_v4bkV5jtJicttI5SaYcsU4cVluFOPFpYMT8891ABe8eLY1wB7yXHTl-X/s1600/IMG_8988.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgRqvfoFQs84I7K2aDYdacQB_jqnRjGzKqlO4bebw5fdIXgx3UsnHMlqVSON3b4h1wXVM1lWTts1yYEYKFfG8_v4bkV5jtJicttI5SaYcsU4cVluFOPFpYMT8891ABe8eLY1wB7yXHTl-X/s400/IMG_8988.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">5. Retirem de la nevera una mica abans de menjar, per que no estiguin molt freds.</span>castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com1tag:blogger.com,1999:blog-9221678047364082433.post-77361035186904061722013-12-11T22:52:00.000+01:002013-12-11T23:07:16.453+01:00Cigrons del bar Pinotxo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1530rXlnOPAfbj-EvbSs4a1RStkSggEIu4A2Wv7-5en53tZ7YsSqvelPf6vuHsRX20yh3zdWkpQRGgspWJaaah_flEY3y8esP2-llYic07ZGVLt2VdOm-kTGsdwapA6YPxpqOBNyIINYt/s1600/IMG_9013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1530rXlnOPAfbj-EvbSs4a1RStkSggEIu4A2Wv7-5en53tZ7YsSqvelPf6vuHsRX20yh3zdWkpQRGgspWJaaah_flEY3y8esP2-llYic07ZGVLt2VdOm-kTGsdwapA6YPxpqOBNyIINYt/s400/IMG_9013.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Qui no ha tafanejat mai per el mercat de la Boqueria? Tan si compreu com si no val la pena, donar una volta per veure la molt bona qualitat de tots els productes i ho ben exposats en especial les fruiteries amb un mar de colors. També teniu l'opció de fer un esmorzar d'aquells de forquilla en els molts bar de l'entorn entre els més coneguts el <a href="http://elquimdelaboqueria.com/">Quim de la Boqueria</a> i el </span><a href="http://pinotxobar.com/"><span style="font-family: Verdana, sans-serif;">Pinotxo</span></a><span style="font-family: Verdana, sans-serif;">. Aquest últim conegut també per la simpatia del seu propietari Joan Bayén, més conegut com Juanito. Un dels seus plats més valorats es el de cigrons amb botifarra negra, aquí teniu la recepta, animeu-vos a fer-la!</span></div>
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<span style="color: blue;">INGREDIENTS PER A 4 PERSONES</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfqpHp22lQ7i8S25VyvRElBO84Kaz07ky5YsL9J5s-jsW-eibXiS1eKyiB1OxqnKkz4NlXCVXnj-vBwrCl6TpC0-nACkW2eO96DxgivoNYAizlTZbaDRy9qoMian_g4YfZrlgj2ydqhmi/s1600/IMG_8999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfqpHp22lQ7i8S25VyvRElBO84Kaz07ky5YsL9J5s-jsW-eibXiS1eKyiB1OxqnKkz4NlXCVXnj-vBwrCl6TpC0-nACkW2eO96DxgivoNYAizlTZbaDRy9qoMian_g4YfZrlgj2ydqhmi/s400/IMG_8999.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b><span lang="CA" style="font-family: Verdana;">Ingredients: </span></b><st1:metricconverter productid="600 g" w:st="on"><span lang="CA" style="font-family: Verdana;">600 g</span></st1:metricconverter><span lang="CA" style="font-family: Verdana;"> de cigrons cuits, 1 botifarra negra, </span><span style="mso-spacerun: yes;"> </span>2 cebes tallades a rodanxes, all,
julivert, panses, pinyons, oli i sal
grossa.</span> </div>
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<span style="color: blue;">ELABORACIÓ<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidnRBf7fBvFsaICKdRKuGCWwMVAWL0qj0f9ncFdI-_5_OSwNU6_7vajHroRCKX4K8kWwu8ZiVoptDFzrihzIFIY31CvhhsEQQtZQBHtAilccw5Bbge4SZK0uyzctM5LgpbBd7ti62xZTME/s1600/IMG_9005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidnRBf7fBvFsaICKdRKuGCWwMVAWL0qj0f9ncFdI-_5_OSwNU6_7vajHroRCKX4K8kWwu8ZiVoptDFzrihzIFIY31CvhhsEQQtZQBHtAilccw5Bbge4SZK0uyzctM5LgpbBd7ti62xZTME/s400/IMG_9005.JPG" width="400" /></a></div>
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<div style="margin-left: 36pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18pt;">
<span itemprop="instructions"><!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;"><span lang="CA" style="font-family: Verdana; mso-ansi-language: CA; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span lang="CA" style="font-family: Verdana; mso-ansi-language: CA;">Per començar, poseu
oli en una olla, incorporeu-hi la ceba tallada i deixeu-la coure a foc lent.</span></span></span></div>
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<span itemprop="instructions"><span style="font-family: Verdana, sans-serif;"><span lang="CA" style="font-family: Verdana; mso-ansi-language: CA;"></span></span></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSRzpiI90Vxw3yint2dSDaKEIkwiw5XrICO5Zo9P293vikUE3nL2gL0rElmtE3xs_aY6_IB75U0otOIVUEy09m_CRGCX5w6KjmWKJ_CXrEHlrHcKzMLZcGyCy0C3PQa_qwXQ3StwC95iG2/s1600/IMG_9008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSRzpiI90Vxw3yint2dSDaKEIkwiw5XrICO5Zo9P293vikUE3nL2gL0rElmtE3xs_aY6_IB75U0otOIVUEy09m_CRGCX5w6KjmWKJ_CXrEHlrHcKzMLZcGyCy0C3PQa_qwXQ3StwC95iG2/s400/IMG_9008.JPG" width="400" /></a></div>
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<span lang="CA" style="font-family: Verdana; mso-ansi-language: CA;"><br /><span style="font-family: Verdana, sans-serif;">
2. <span style="mso-spacerun: yes;"> </span>Quan la ceba estigui ben rossa,
afegiu-hi el pinyons, les panses i la botifarra tallada a trossos petits.<o:p></o:p></span></span></div>
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<img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Ry06lulHlFhNQbxrxnEdGqjSdrLjA1D2z5EgOCB8H2KWyUCd7-cO_uikhKDjKqyI07WMqZ_nsj0UtewaA0cV4j4Nj1pTEr5_XOOfGAvZUjRIJFxb-Q4XJo0OY-nRmJ81ZMvSq0O6N0m6/s400/IMG_9010.JPG" width="400" /></div>
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<span lang="CA" style="font-family: Verdana; mso-ansi-language: CA;"><o:p></o:p></span> </div>
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><span lang="CA" style="font-family: Verdana; mso-ansi-language: CA; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="CA" style="font-family: Verdana; mso-ansi-language: CA;"><span style="mso-spacerun: yes;"> </span>Després, trinxeu
l'all i el julivert, i incorporeu-los a l'olla. Remeneu-ho.</span></span><br />
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<span lang="CA" style="font-family: Verdana; mso-ansi-language: CA;"><span style="font-family: Verdana, sans-serif;"></span></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Jk_lpCaLOl8a0sg4FG1hiipA_MuF0kd9XOavJkM3I6tAjgNFZHMLpPdRAvaHNQqHdqvLi2m4aBG6d7ZS9D2AMVj8PNIFPABDFLnz49Iww0CaY-kfm9mjP-dTaOPDK0Qk_yOA3FHryLE8/s1600/IMG_9011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Jk_lpCaLOl8a0sg4FG1hiipA_MuF0kd9XOavJkM3I6tAjgNFZHMLpPdRAvaHNQqHdqvLi2m4aBG6d7ZS9D2AMVj8PNIFPABDFLnz49Iww0CaY-kfm9mjP-dTaOPDK0Qk_yOA3FHryLE8/s400/IMG_9011.JPG" width="400" /></a></div>
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<span lang="CA" style="font-family: Verdana; mso-ansi-language: CA;"><span style="font-family: Verdana, sans-serif;"></span></span> </div>
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<span lang="CA" style="font-family: Verdana; mso-ansi-language: CA;"><span style="font-family: Verdana, sans-serif;">4.<span style="mso-spacerun: yes;"> </span>A continuació,
afegiu-hi els cigrons i torneu a remenar-ho. Deixeu-ho coure durant dos minuts.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdlk1K4EdVZzSzx6KQpiyW_3JpKW6T_6OgYgLvnd_hy9dAnGkESa6Fa7ygiaSvVxJJ5XfoNFJLHXtzNRIS0fUEhJJ-bhgTY8wWBhBHDCpgLdsd_lTDxf8VIEf3lx-dOlYDWJftsn5T45WC/s1600/IMG_9014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdlk1K4EdVZzSzx6KQpiyW_3JpKW6T_6OgYgLvnd_hy9dAnGkESa6Fa7ygiaSvVxJJ5XfoNFJLHXtzNRIS0fUEhJJ-bhgTY8wWBhBHDCpgLdsd_lTDxf8VIEf3lx-dOlYDWJftsn5T45WC/s400/IMG_9014.JPG" width="400" /></a></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;"><span lang="CA" style="font-family: Verdana; mso-ansi-language: CA; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="CA" style="font-family: Verdana; mso-ansi-language: CA;">I ja per acabar, emplateu-ho, i afegiu-hi un rajolí d'oli
i sal grossa.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span lang="CA" style="font-family: Verdana; mso-ansi-language: CA;"></span></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJ_5H-4IzctpMabwGswtFnOEuLBCBRlAh7BhFAUMgF28lYbwjFPlpHa92scFKew1MQrRYKc6d4aWwF3rVSArRgIRm9gkdJT92DBnIH0UtKiIYYad9s4GrBhNUgA8s6Ef7QpjXPQmTEt6x/s1600/pinotxo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJ_5H-4IzctpMabwGswtFnOEuLBCBRlAh7BhFAUMgF28lYbwjFPlpHa92scFKew1MQrRYKc6d4aWwF3rVSArRgIRm9gkdJT92DBnIH0UtKiIYYad9s4GrBhNUgA8s6Ef7QpjXPQmTEt6x/s400/pinotxo.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span lang="CA" style="font-family: Verdana; mso-ansi-language: CA;"> </span></span><span style="font-family: Verdana, sans-serif;"><span lang="CA" style="font-family: Verdana; mso-ansi-language: CA;"> Imatge de la pàgina web de <a href="http://www.boqueria.info/index.php">La Boqueria</a></span></span></div>
castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com1tag:blogger.com,1999:blog-9221678047364082433.post-32158299027882426492013-12-04T22:47:00.000+01:002013-12-04T22:47:22.003+01:00Pollastre amb salsa de tomàquet<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnFJqnx7ViWjCoSlhptpqGOl3pQG2IW415LrU4utzySpxe-yInyJUA0uAS34E90Nqz0xgREmf6P8EbNaPJR_XXyHZIyAbik4WaeIo58tGPDugBsLLbAWrMrgAaW9RWgd-F3t0BZkpPQlPE/s1600/IMG_8955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnFJqnx7ViWjCoSlhptpqGOl3pQG2IW415LrU4utzySpxe-yInyJUA0uAS34E90Nqz0xgREmf6P8EbNaPJR_XXyHZIyAbik4WaeIo58tGPDugBsLLbAWrMrgAaW9RWgd-F3t0BZkpPQlPE/s400/IMG_8955.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"></span> </div>
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<span style="font-family: Verdana, sans-serif;">Aquesta es una recepta de la mare de <span id="goog_1947806843"></span><a href="http://www.blogger.com/">l'Alberto Chicote<span id="goog_1947806844"></span></a>, ella la fa amb conill, a nosaltres ens agrada més amb pollastre. A l'hora de posar-la en practica també varem fer un canvi, al passar la salsa per xinès quedava la salsa massa liquida i varem decidir per triturar-la una miqueta, ja que prèviament havien tret la pell dels tomàquets.. D'aquesta manera va quedar al nostre gust, per sucar-hi pa...</span></div>
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<span style="font-family: Verdana, sans-serif;"></span> </div>
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<span style="background-color: white; color: blue; font-family: Verdana, sans-serif;">INGREDIENTS PER A 4 PERSONES</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDIeJTABYmrx48NpZjGfF1icQ2w8-H-DJe_t1YCMFKLjZwTR9PsR9TEjcM6uVeESyIfo9tn5OLpNBhVEX_Ycd_aSJ1dI9djb4FP_bQ45mD6dnb8ezwMZm3ypgxKy2rt9wOEkC3TDwpsCU/s1600/IMG_8933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDIeJTABYmrx48NpZjGfF1icQ2w8-H-DJe_t1YCMFKLjZwTR9PsR9TEjcM6uVeESyIfo9tn5OLpNBhVEX_Ycd_aSJ1dI9djb4FP_bQ45mD6dnb8ezwMZm3ypgxKy2rt9wOEkC3TDwpsCU/s400/IMG_8933.JPG" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">
<span lang="CA"><strong>Ingredients:</strong> 1 pollastre en trossos regulars,
1 pebrot verd a trossets, 1 pebrot vermell a trossets, 1 ceba grossa picada, <st1:metricconverter productid="1 Kg" w:st="on">1 Kg</st1:metricconverter> de tomàquets molt madurs
triturats, 1 gra d’all maxacat, 1 fulla de llorer, farigola, pebre negre i mitja tasseta
d’oli d’oliva.</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span lang="CA"></span></span><br />
<span lang="CA"><span style="color: blue; font-family: Verdana, sans-serif;">ELABORACIÓ</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3C7u1cC62MIv1NC7HdPqXJ3BIPwE-Pcp-9YOqn7sGixuHURcFdgyjWnedjc0lWG2NwFb4_HQzYSz5TaC_Xd5WPVBd40XOH_spRemGbDAFQT4uY0pWeCwS_YF9rh0EquoqeSI9uRbtWxx/s1600/IMG_8947.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3C7u1cC62MIv1NC7HdPqXJ3BIPwE-Pcp-9YOqn7sGixuHURcFdgyjWnedjc0lWG2NwFb4_HQzYSz5TaC_Xd5WPVBd40XOH_spRemGbDAFQT4uY0pWeCwS_YF9rh0EquoqeSI9uRbtWxx/s400/IMG_8947.JPG" width="400" /></span></a></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;"></span></span> </div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">1. Ofegueu la ceba i els pebrots més o menys
iguals en l’oli fins que estiguin tous. Reserveu en el recipient que tinguem
que cuinar desprès.</span></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_mQ00xPq-P1rQkJgi7bECAbHcbW2kjwL6FBUgdMnL34g0QGFEF8BxKZT4usG7WK9u-Yga7IaS1PicaKQjNBspPE95nTTpioNN3BQgAcZtL333LG3_id48UAUAZgpgUtsifNqdH2NB-6ET/s1600/IMG_8946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_mQ00xPq-P1rQkJgi7bECAbHcbW2kjwL6FBUgdMnL34g0QGFEF8BxKZT4usG7WK9u-Yga7IaS1PicaKQjNBspPE95nTTpioNN3BQgAcZtL333LG3_id48UAUAZgpgUtsifNqdH2NB-6ET/s400/IMG_8946.JPG" width="400" /></span></a></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">2. Salpebreu i fregir el pollastre a foc mig fort, sense que
sigui massa fort perquè quedi sucós , reservar a part.</span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;"></span></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGONWteH6aQNIM516XnVmGnTB_P2rkOLyFynvE5bxV0pvgaBTPtBgEiQSFZCHoyptYoxQCjdHhvOLVBEWFv2jLx0AhV8kASrA3iwfbCaUOkdE2HO9jzJYWMF7wAeJDEwJFbxRBVZXAUwj/s1600/IMG_8953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGONWteH6aQNIM516XnVmGnTB_P2rkOLyFynvE5bxV0pvgaBTPtBgEiQSFZCHoyptYoxQCjdHhvOLVBEWFv2jLx0AhV8kASrA3iwfbCaUOkdE2HO9jzJYWMF7wAeJDEwJFbxRBVZXAUwj/s400/IMG_8953.JPG" width="400" /></span></a></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;"></span></span> </div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">3. Trèieu una mica d’oli de fregir el pollastre i
fregir el tomàquet triturat. Deixem coure uns 10 minuts.</span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;"></span></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMG66Ys8ubU0_kdYvzerjQeaWuBvocEiWQHezWVvZChQvtz6JHFzPfDeCVEqhpDqq0jZU4uUyKjMjEo6_Qnc1HdemNv-0MEVf5dzTdF5ndCaSrPhPkHV5-EnzcxQfAVbpfw1avurE1RKrz/s1600/IMG_8956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMG66Ys8ubU0_kdYvzerjQeaWuBvocEiWQHezWVvZChQvtz6JHFzPfDeCVEqhpDqq0jZU4uUyKjMjEo6_Qnc1HdemNv-0MEVf5dzTdF5ndCaSrPhPkHV5-EnzcxQfAVbpfw1avurE1RKrz/s400/IMG_8956.JPG" width="400" /></span></a></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;"></span></span> </div>
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<span style="font-family: Verdana, sans-serif;"><span lang="CA">4. Una vegada desengrassat el fons<span style="mso-spacerun: yes;"> </span>de la paella que té el pòsit del pollastre, passar-ho<span style="mso-spacerun: yes;"> </span>per el xinès o el passapuré junt amb els
pebrots i la ceba perquè quedi fi i coure junt amb el pollastre fins que quedi
tendre. </span><span lang="CA">Posar-li una mica de romaní i llorer per
donar-li un toc de camp i per suposat sal.</span></span></div>
castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com1tag:blogger.com,1999:blog-9221678047364082433.post-59761253910402308832013-11-27T21:55:00.000+01:002013-11-27T21:55:36.648+01:00Croquetes rodones de foie<div style="border: currentColor;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHpopIq6m06WHIq2o63L8_oe51LQdsNJq8FkDXiRF5kHQqoHHqfcSkCvIxGtTMRfcAmMMgpVZXq_INPswQM1gDmTGjCHIO4QU-CHuv8v-R-EfLuEdduPY_mtTV2AobrkPz_a5sDVy7wkMh/s1600/IMG_8922.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHpopIq6m06WHIq2o63L8_oe51LQdsNJq8FkDXiRF5kHQqoHHqfcSkCvIxGtTMRfcAmMMgpVZXq_INPswQM1gDmTGjCHIO4QU-CHuv8v-R-EfLuEdduPY_mtTV2AobrkPz_a5sDVy7wkMh/s400/IMG_8922.JPG" width="400" /></a></div>
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<span style="color: blue; font-family: Verdana, sans-serif;"></span> </div>
<div style="text-align: justify;">
<span style="color: black; font-family: Verdana;">Aquest plat tant podeu posar-lo com aperitiu o con un primer plat. La base de la recepta és la beixamel, feta la <a href="http://castellar-digital.blogspot.com.es/2013/10/salsa-beixamel.html">salsa beixamel</a> podem fer-les al nostre gust. Avui a part d'aquesta recepta també hem fet la de <a href="http://castellar-digital.blogspot.com.es/2013/02/croquetes-cremoses-de-pernil.html">croquetes cremoses de pernil</a>. Això vol dir tota la tarda a la cuina, més d'un àpat menjant croquetes i congelar la resta. </span><span style="color: black; font-family: Verdana;">Si us atreviu a fer-las vosaltres ja no comprareu més croquetes congelades o precuinades, no té res a veure.</span></div>
<span style="font-family: Verdana;"></span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">INGREDIENTS</span><br />
<span style="color: blue; font-family: Verdana;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnEciSDIwJSatEap0Ps3K-mU9BNBA-ttzoO_tZ3J03yIGeWagYjplUIf7CVVetB9Ct4D32FnUS-z7qBgAhOq_xTwNouqBS3fHH5k5GMatkxgfkexsZYfW5DZ6kBhxoUmjltH5MSLeks83V/s1600/204CANON4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnEciSDIwJSatEap0Ps3K-mU9BNBA-ttzoO_tZ3J03yIGeWagYjplUIf7CVVetB9Ct4D32FnUS-z7qBgAhOq_xTwNouqBS3fHH5k5GMatkxgfkexsZYfW5DZ6kBhxoUmjltH5MSLeks83V/s400/204CANON4.jpg" width="400" /></a></div>
<span style="color: blue; font-family: Verdana;"></span><br />
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<span style="font-family: Verdana, sans-serif;"><strong>Ingredients: </strong>150 g de foie, 150 g de farina, 75 g de mantega, 600 ml de llet, 1 ceba petita, oli d'oliva i sal.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><em>Per l'arrebossat: </em>
farina, ou i pa ratllat</span></div>
<span style="font-family: Verdana;"></span><br />
<span style="color: blue;">ELABORACIÓ</span><br />
<span style="color: blue;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNVg6kYdOX0zJmXnSWJOCYpQisqbe1IFD87JCSn2us-2gFaa2QyNHVTrNWudUMWRLlbJx5l5YteejEcvHWlnEnzI1O3WY6x8-7G3keQW2pRky_2OUFHuJvwhe6bzhvFhxnpUF6QCqd_oAQ/s1600/IMG_8923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNVg6kYdOX0zJmXnSWJOCYpQisqbe1IFD87JCSn2us-2gFaa2QyNHVTrNWudUMWRLlbJx5l5YteejEcvHWlnEnzI1O3WY6x8-7G3keQW2pRky_2OUFHuJvwhe6bzhvFhxnpUF6QCqd_oAQ/s400/IMG_8923.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">1. Peleu i piqueu -o ratlleu- la ceba petita.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"></span> </div>
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<img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEr8DYRepj__vmp0t9eWsSRCyFvj6DxLMexBATetaOU_Y0Ki-CHPjFQt50PcEJqw2Ep_tenxc3vCcTVRMREc4wRroNMyx6eTVRSdXpjoG4S2ogJ3W845ostdR9TPGFgeSxr_DOxwaMyuUw/s400/IMG_8888.JPG" width="400" /></div>
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<span style="font-family: Verdana, sans-serif;"></span><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">2. Talleu el foie en daus petits.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-tXwD1pjYBroK38VbufpCGz7fUalLSM-Nw-vkkmaGuT9MG3c00Z0FGq0sdOZdC8DeYyUPofYVr7539QE30z1egdJVglvzeEG5n_YGKF42rAGEZRMf65XSLKtp0QNgCIjdkaGBz1oUSIO/s1600/IMG_8871-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-tXwD1pjYBroK38VbufpCGz7fUalLSM-Nw-vkkmaGuT9MG3c00Z0FGq0sdOZdC8DeYyUPofYVr7539QE30z1egdJVglvzeEG5n_YGKF42rAGEZRMf65XSLKtp0QNgCIjdkaGBz1oUSIO/s400/IMG_8871-.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">3. En una cassola, amb un rajolí d'oli d'oliva, fregiu la ceba, a foc suau, procurant que quedi ben cuita i no agafi massa color.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4WzadxFj3DM9qNf2ezkUNcTByqLdTnzVaZUae1yMTnsid8sIG-kLrBv_6cuS_57V2cZS807lnHQosXfZAh27CZil4qHLWlo1XxFSCL4DE4ni0qJzf1m4aIxSOr3XcUH1LLtBFT1szzQmW/s1600/IMG_8883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4WzadxFj3DM9qNf2ezkUNcTByqLdTnzVaZUae1yMTnsid8sIG-kLrBv_6cuS_57V2cZS807lnHQosXfZAh27CZil4qHLWlo1XxFSCL4DE4ni0qJzf1m4aIxSOr3XcUH1LLtBFT1szzQmW/s400/IMG_8883.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">4. Afegiu-hi la mantega i, quan s'hagi fos, in</span><span style="font-family: Verdana, sans-serif;">corporeu-hi la farina d'un sol cop i remeneu-ho.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNTA0uJs3EXafI1I2bil-k9WyWprseM1JODbDPOYCL0qfSOD2TtvTmDc_p9ZF4xQ8f42HCkq65-faIFGZ2Oj4VvDL2Ll7x9nrPKCfqmGuq3LQJZCpggZNW5B1zJwV2eiBAa59_b58R_I0/s1600/IMG_8892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNTA0uJs3EXafI1I2bil-k9WyWprseM1JODbDPOYCL0qfSOD2TtvTmDc_p9ZF4xQ8f42HCkq65-faIFGZ2Oj4VvDL2Ll7x9nrPKCfqmGuq3LQJZCpggZNW5B1zJwV2eiBAa59_b58R_I0/s400/IMG_8892.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">5. Aboqueu-hi la llet freda o natural, a poc a poc i sense parar de remenar amb un batedor de mà. Comproveu-ne el punt de sal.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZ5lswMqkOwdLZkMiGsNtW1HQIFvWAEuBwceOH1VWrMAbE4L-bqDOLeA7Q4wmpXg1v0rpYj8UGryEXCRog_1ERdmOCngt1MrysW57yY9WmhkicsLuN__pNfMMOgR-288LOfEOLphbs4jg/s1600/IMG_8893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZ5lswMqkOwdLZkMiGsNtW1HQIFvWAEuBwceOH1VWrMAbE4L-bqDOLeA7Q4wmpXg1v0rpYj8UGryEXCRog_1ERdmOCngt1MrysW57yY9WmhkicsLuN__pNfMMOgR-288LOfEOLphbs4jg/s400/IMG_8893.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"></span> </div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">6. Afegiu els daus de foie, i deixeu coeu-ho tot remenant, fins que el foie quedi ben mesclat amb la beixamel.</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
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<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">7. Deixeu refredar la pasta de les croquetes en una safata.</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
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<img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLSWHnelymddDlVz78mTb2t4Q8Ob8O5cfcTp0Y71BV_vXWYwnxeAaKFQoMzbeHWLffRor6GTsFWuvs64TZz-UnCfCAEiem_POqDgr76FjR7eYMkWleUEBsX58maLO3V6hqIKffKlZUUT6/s400/IMG_8907.JPG" width="400" /></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">8. Quan la pasta sigui ben freda, doneu forma rodona a les croquetes i passeu-les per farina, ou i pa ratllat, en aquest ordre.</span></span><br />
<span style="font-family: Verdana;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDTFGQBgjfYZdLZcO4CAykiXIFNUJqWl-sgsnCRpxhfkNVmUMFt-N-M7XHnD-cGx8i-djZtfC2kDyTD-IaHpiCOqde0EmxA3fQwycJQUiLvvSpyAYcr2XLuBTrzuavRqRIAqr_dJAmVX8B/s1600/IMG_8930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDTFGQBgjfYZdLZcO4CAykiXIFNUJqWl-sgsnCRpxhfkNVmUMFt-N-M7XHnD-cGx8i-djZtfC2kDyTD-IaHpiCOqde0EmxA3fQwycJQUiLvvSpyAYcr2XLuBTrzuavRqRIAqr_dJAmVX8B/s400/IMG_8930.JPG" width="400" /></a></div>
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana, sans-serif;">9. </span><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">Fregiu-les en abundant oli d'oliva calent, procurant no posar</span> massa croquetes en cada tongada, per evitar que l'oli es refredi i s'obri.</span></div>
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<span style="font-family: Verdana, sans-serif;"></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIaPMcVTRrxDsVIfxTfZT080nPL-nqeULs6rS69ZVNSLN_mJpm-26FVxas3dzSJj8mjbRO4QCFzFW7vKjhWdUURwVOquhPGqinzwH6guVzPB9MSSAy77nqSUYcooq8uuvRFvdCKpXiai42/s1600/IMG_8920.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIaPMcVTRrxDsVIfxTfZT080nPL-nqeULs6rS69ZVNSLN_mJpm-26FVxas3dzSJj8mjbRO4QCFzFW7vKjhWdUURwVOquhPGqinzwH6guVzPB9MSSAy77nqSUYcooq8uuvRFvdCKpXiai42/s400/IMG_8920.JPG" width="400" /></a></div>
castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com3tag:blogger.com,1999:blog-9221678047364082433.post-65574795396244907912013-11-21T23:33:00.000+01:002013-11-21T23:33:08.962+01:00Mandarina ensucrada<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxKqe51Maj-vZw9gJnedgb2j0j_xwWbaGozBWFV3ULF6f77HRSUhZs4NZARiS4e16l_PPAPwoBUvkI-Mz6XvIcQb_56a4eu3PHHKK-cFHKB3ElowgqgZizNn_5pKje3ZVW9DgB7yRbqdK/s1600/IMG_8832.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxKqe51Maj-vZw9gJnedgb2j0j_xwWbaGozBWFV3ULF6f77HRSUhZs4NZARiS4e16l_PPAPwoBUvkI-Mz6XvIcQb_56a4eu3PHHKK-cFHKB3ElowgqgZizNn_5pKje3ZVW9DgB7yRbqdK/s400/IMG_8832.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Els que no tenim la sort de poder anar-hi als restaurants estrellats, ens tenim que conformar en intentar fer les receptes més senzilletes que trobem en els diferents mitjans. Aquesta recepta d'en Jordi Roca del restaurant </span><a href="http://www.cellercanroca.com/menu/menu.html"><span style="font-family: Verdana, sans-serif;">El Celler de Can Roca</span></a><span style="font-family: Verdana, sans-serif;">. La he trobat en un dels blocs que tinc com a referència </span><a href="http://blogs.cuina.cat/lacuinadecasa/"><span style="font-family: Verdana, sans-serif;">La cuina de casa</span></a><span style="font-family: Verdana, sans-serif;">, de la Gemma Clofent, que defineix aquest petit fours com espectaculars i brutal!. Jo en dono fe.</span></div>
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<span style="color: blue; font-family: Verdana, sans-serif;">INGREDIENTS PER A 2 PERSONES</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjBt7ktJrRVaOG3JpwMHHh6BBlvkhcNNlZC4S8kmZ8vvfPNLQxn2jG1gxLbWrgWFlg675Dn80JrBgY5fqCo-R6e33OzR6f1AKx15eCmhpu8zdU5UlxGna1GTDb64lqO4S9ENeiiOsEqwJH/s1600/IMG_8795.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjBt7ktJrRVaOG3JpwMHHh6BBlvkhcNNlZC4S8kmZ8vvfPNLQxn2jG1gxLbWrgWFlg675Dn80JrBgY5fqCo-R6e33OzR6f1AKx15eCmhpu8zdU5UlxGna1GTDb64lqO4S9ENeiiOsEqwJH/s400/IMG_8795.JPG" width="400" /></span></a></div>
<ul>
<li><div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><strong>Ingredients:</strong> 2 mandarines, 70 g de clara d'ou (1 unitat), 1 fulla de gelatina de 2 g, 150 g de sucre, fulles d'alfàbrega.</span></div>
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<span style="color: blue; font-family: Verdana, sans-serif;">ELABORACIÓ</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKnXbvJSbo2Xp-BwgMyLqOYxqfKwxydVSAqKktsyvFlPRJV_sc7DHMfkeOC6pepYYE3LZ_jFGfdu-7gs52QK0b18VHuUp48yHMvm9dUzkLljK_KOM7WDVwOQmIK-8OjerktpXxJrAoi-fE/s1600/IMG_8801.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKnXbvJSbo2Xp-BwgMyLqOYxqfKwxydVSAqKktsyvFlPRJV_sc7DHMfkeOC6pepYYE3LZ_jFGfdu-7gs52QK0b18VHuUp48yHMvm9dUzkLljK_KOM7WDVwOQmIK-8OjerktpXxJrAoi-fE/s400/IMG_8801.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">1. Peleu les mandarines i separeu-ne els grill anant amb compte de no rebentar la fina membrana. Repartiu-los en una safata i deixeu-los d'un dia pel l'altre a temperatura ambient, perquè s'assequin.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh8lf1har0HApXCcmjWd451u65cmzq5Yr34ChHeRBC9pzF8jsmnEHPen9VTNnoCTbuEI1NLenuksNF86aJr4y5V_-FTMauItvVRF4EUE8O8pEpkTp6pN4L5kbGFTuXOmRJ0ogKT1wKP1B8/s1600/IMG_8842.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh8lf1har0HApXCcmjWd451u65cmzq5Yr34ChHeRBC9pzF8jsmnEHPen9VTNnoCTbuEI1NLenuksNF86aJr4y5V_-FTMauItvVRF4EUE8O8pEpkTp6pN4L5kbGFTuXOmRJ0ogKT1wKP1B8/s400/IMG_8842.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">2. Poseu la gelatina en remull en aigua freda, perquè s'hidrati. Mentrestant en un bol, poseu-hi la clara d'ou a temperatura ambient. Quan la gelatina estigui ben hidratada escorreu-la i poseu-la en un recipient de plàstic per anar al microones, i escalfeu-la perquè es desfaci. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHqU9r2TFQNPSGtrJXKVnqJ7TDHMq51nWmRmsbxpw75723XMPxe-qAVaqOHB8p3y-_T5HH9iCwPx9dArzfdi63S5y5Tn4JmoTgkabj427BtpFwABj_o9dv_xNaWZQsCvxqN9tz2zSjjw5/s1600/IMG_8846.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHqU9r2TFQNPSGtrJXKVnqJ7TDHMq51nWmRmsbxpw75723XMPxe-qAVaqOHB8p3y-_T5HH9iCwPx9dArzfdi63S5y5Tn4JmoTgkabj427BtpFwABj_o9dv_xNaWZQsCvxqN9tz2zSjjw5/s400/IMG_8846.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">3. Encara en calent, afegiu-la a la clara sense parar de remenar.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4jB_gRQGCI-OjVSmMF6Q32EzaHvjONSpnDxTh_Xq5o9qgBfRXOcLFJ8Hs16PYCns3Mei6IJNC1EgjvTkFxPqXG09AOQFXfBVKTzrM3XNpE42Wf-tepIdiwcz_M5SjaE1ovj6EGj5JJxw/s1600/IMG_8805.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4jB_gRQGCI-OjVSmMF6Q32EzaHvjONSpnDxTh_Xq5o9qgBfRXOcLFJ8Hs16PYCns3Mei6IJNC1EgjvTkFxPqXG09AOQFXfBVKTzrM3XNpE42Wf-tepIdiwcz_M5SjaE1ovj6EGj5JJxw/s400/IMG_8805.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">4. Banyeu-hi els grills de mandarina d'un en un.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4OihogjuH2onaRAXvJvqlqJ-RlbmZzxmSaqCAnX-TokDPLb0-YXv2hbyl1f5h-AEyEHeGqwEGacora2IzPwC-nMPpe-Z2KHVnwGrHgH7ObMyyJB3RSk7dHrr1QnSJnmm_EORiX0QBxnVO/s1600/IMG_8808.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4OihogjuH2onaRAXvJvqlqJ-RlbmZzxmSaqCAnX-TokDPLb0-YXv2hbyl1f5h-AEyEHeGqwEGacora2IzPwC-nMPpe-Z2KHVnwGrHgH7ObMyyJB3RSk7dHrr1QnSJnmm_EORiX0QBxnVO/s400/IMG_8808.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">5. Desprès de passar-los per la clara, escorreu-los amb paper absorbent.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLguWRPzWqjWFTdOx4euwgm04exeFru1Cu9-E6Mznlr3qrePLLrqjEp4sJqN9PDTd33lc7ulJrRlqwNAnfJYKosBPjwnOhAJXZ0-bL1tH1wTyzN_euNh4juaIqoSIwx57qEOSFyPK-UsCT/s1600/IMG_8810.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLguWRPzWqjWFTdOx4euwgm04exeFru1Cu9-E6Mznlr3qrePLLrqjEp4sJqN9PDTd33lc7ulJrRlqwNAnfJYKosBPjwnOhAJXZ0-bL1tH1wTyzN_euNh4juaIqoSIwx57qEOSFyPK-UsCT/s400/IMG_8810.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">6. Tot seguit, arrebosseu-los amb sucre.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6TPLHUO1DcAMsLQRdb-TQVe-4nGkeBJ_6jXTimLFAskKyT-8INJ9UmzMcoHaebgT3uSXl6GNmQiITcyaf8IwtGjEaZ5nMNW_BtwReo6aQj_WWn2g_sCgGui1SVMIvTnUkmxEE-Oy6m_6Q/s1600/IMG_8820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6TPLHUO1DcAMsLQRdb-TQVe-4nGkeBJ_6jXTimLFAskKyT-8INJ9UmzMcoHaebgT3uSXl6GNmQiITcyaf8IwtGjEaZ5nMNW_BtwReo6aQj_WWn2g_sCgGui1SVMIvTnUkmxEE-Oy6m_6Q/s400/IMG_8820.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">7. Col·loqueu-los en una safata de reixa perquè es tornin a assecar. En 2 o 3 hores ja s'hauran assecat i tindreu un grill de mandarina cruixent i ensucrat.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNV1dngdboPhbLLUk2kM_iLu7hi20XWQ2hhhoNnsi7BCQOsjWqvQX0ccR7zT5YV_a9IFTajr2Z849_XJSjRHcJ1y5gVqBNnmYeoZow5guRFsu7OXKF0VNakIZHXG4g-Jyw98bXg4INmpo_/s1600/IMG_8829.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNV1dngdboPhbLLUk2kM_iLu7hi20XWQ2hhhoNnsi7BCQOsjWqvQX0ccR7zT5YV_a9IFTajr2Z849_XJSjRHcJ1y5gVqBNnmYeoZow5guRFsu7OXKF0VNakIZHXG4g-Jyw98bXg4INmpo_/s400/IMG_8829.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">8. Presentem a taula amb un brot de marialluïsa, si la l'alfàbrega no té molt bona pinta. </span></div>
castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com1tag:blogger.com,1999:blog-9221678047364082433.post-72019138365857374092013-11-13T23:32:00.000+01:002013-11-13T23:32:37.112+01:00Cervell de xai a la romana<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2I8jxSiujJY0m18XZk5cvuqT8Her2PV7VFKZ2RlbjRLz7adpB4Eb3B8Qp3ugCTxncWtdp4ZYiHbHpFScWvA1LYrPZH_76l7WtpKfTV4NkRZTC-YHD_AiMGay23UqKXcrlJ8AEQsdcFvlE/s1600/IMG_8767.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2I8jxSiujJY0m18XZk5cvuqT8Her2PV7VFKZ2RlbjRLz7adpB4Eb3B8Qp3ugCTxncWtdp4ZYiHbHpFScWvA1LYrPZH_76l7WtpKfTV4NkRZTC-YHD_AiMGay23UqKXcrlJ8AEQsdcFvlE/s400/IMG_8767.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Aquí teniu un plat que no agrada a tothom, la veritat es que a mi no m'agrada molt, sempre que el fem a casa en menjo un trosset i prou, per aquest motiu normalment solament fem un cervell. Aquest trosset que en menjo el trobo molt fi i que segur que a la resta de família deu ser molt exquisit. Cal provar-lo de tant en tant.</span></div>
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<span style="color: blue; font-family: Verdana;">INGREDIENTS PER A 2 PERSONES</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-N7Q5087KedCZlFKTOGi8_zJS4TMGofn4J7v0FjBpZdPyWQW3qj3upGeQLcCe77t4dECkSWHLILp_A0D9QDl0t-r6_LmYtoR8DtxemXsv4fuOoV_kgJTHIttnzkvivpemtV-2Na3-YvI/s1600/IMG_8743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-N7Q5087KedCZlFKTOGi8_zJS4TMGofn4J7v0FjBpZdPyWQW3qj3upGeQLcCe77t4dECkSWHLILp_A0D9QDl0t-r6_LmYtoR8DtxemXsv4fuOoV_kgJTHIttnzkvivpemtV-2Na3-YvI/s400/IMG_8743.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"><strong>Ingredients:</strong> 2 cervell de xai, 2 ous, 2 cullerades de vinagre, farina, llorer, oli, sal i aigua.</span></div>
</li>
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<span style="color: blue; font-family: Verdana, sans-serif;">ELABORACIÓ</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJXFn3zfxW3_qZzAJUzBCaVHTEw_2BFqqGQ3IRtWNzWPBdktfIAc32Zcd0q2KnHXfimx8K-Rknoa-FynsGnZFcEPUrxWpCf7h0k5uxTMurp5jm92aUr9CwKntp8rTha7h11cdyB_TxbTN/s1600/IMG_8746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJXFn3zfxW3_qZzAJUzBCaVHTEw_2BFqqGQ3IRtWNzWPBdktfIAc32Zcd0q2KnHXfimx8K-Rknoa-FynsGnZFcEPUrxWpCf7h0k5uxTMurp5jm92aUr9CwKntp8rTha7h11cdyB_TxbTN/s400/IMG_8746.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">1. Netegem els cervells. Posem en un cassó aigua per cobrir els cervells, afegim el vinagre, la fulla de llorer i la sal. Un cop arrenqui el bull posem els cervells i baixem el foc deixant-los bullir durant 4 minuts.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG5bBxdcXMGktsrf3BGJVWMkpnlyeGDI3QKK_O2c6-lIAoWs4JRpfIibEnepCksmulPBltiFjH4Tup6ZEatExTmOBwOrP3-F2ciwwe24n4N1wCtT-q31yxL9WIc-7JnmHqd4ptrTHWfoLA/s1600/IMG_8747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG5bBxdcXMGktsrf3BGJVWMkpnlyeGDI3QKK_O2c6-lIAoWs4JRpfIibEnepCksmulPBltiFjH4Tup6ZEatExTmOBwOrP3-F2ciwwe24n4N1wCtT-q31yxL9WIc-7JnmHqd4ptrTHWfoLA/s400/IMG_8747.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">2. Passats els 4 minuts els retirem de l'aigua i els deixem escorra, quan estant escorreguts, els posem 30 minuts a la nevera perquè agafin cos.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD_4xuy9-rYONkwJoFmrfttsvfcTfBaQcVBzwd2YTZc4H7l-8EWdn7fY_ny-nT37k9BOeduxLsS2k-X4KIG2hu2YEmRt0d7gpQS2fHpxu_5X4hhNHfj3ZxCfDMmGdo9Ij1Q8hq2i9wXu6Q/s1600/IMG_8443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD_4xuy9-rYONkwJoFmrfttsvfcTfBaQcVBzwd2YTZc4H7l-8EWdn7fY_ny-nT37k9BOeduxLsS2k-X4KIG2hu2YEmRt0d7gpQS2fHpxu_5X4hhNHfj3ZxCfDMmGdo9Ij1Q8hq2i9wXu6Q/s400/IMG_8443.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">3. Passat els 30 minuts els retirem de la nevera i els tallem en rodanxes de mig centímetres.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgov1DaAZcb0HZQxI5d2Z9PF03ytNbwC0vkK9ZSoZFLPXa3xnRCukR5tfMAQcvlgMPZGOoPufvDjG3gdpRMdXFaTefdPY_v1z-JGM_4eQr23WBP0Ljebp7D7Rw-bU6ZZtpHnw5Zns_d67CS/s1600/IMG_8445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgov1DaAZcb0HZQxI5d2Z9PF03ytNbwC0vkK9ZSoZFLPXa3xnRCukR5tfMAQcvlgMPZGOoPufvDjG3gdpRMdXFaTefdPY_v1z-JGM_4eQr23WBP0Ljebp7D7Rw-bU6ZZtpHnw5Zns_d67CS/s400/IMG_8445.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">4. Els salem i els enfarinem.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCIzPbXFM4BdoUJtkhfyrgwQXik6uoX0P8YduxOHeD1Z1VbV9bBMjakH5Qhjm78g8sK08hNkt5FHqZna999UVLiVfrlNsKgejtgFL3EVpsBDINBoO_Qw57k1OJ8CzVqJEAzo8xuRSHuvoS/s1600/IMG_8446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCIzPbXFM4BdoUJtkhfyrgwQXik6uoX0P8YduxOHeD1Z1VbV9bBMjakH5Qhjm78g8sK08hNkt5FHqZna999UVLiVfrlNsKgejtgFL3EVpsBDINBoO_Qw57k1OJ8CzVqJEAzo8xuRSHuvoS/s400/IMG_8446.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">5. Els passem per ou batut.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUU3ooNc5Za5oBNuqVeYVWilAqh6oLryC695zWCDO_bWz2VmTVDFj6lfeT_Ei2MoJCGiO2KjDQSCXx10q20nk2pUoQErBI2uVPipHp1M34eH_BdLD-ob4XOiIra6RJpPEyRfzirJVK3f_E/s1600/IMG_8448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUU3ooNc5Za5oBNuqVeYVWilAqh6oLryC695zWCDO_bWz2VmTVDFj6lfeT_Ei2MoJCGiO2KjDQSCXx10q20nk2pUoQErBI2uVPipHp1M34eH_BdLD-ob4XOiIra6RJpPEyRfzirJVK3f_E/s400/IMG_8448.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">6. Seguidament els fregim en una paella, amb el suficient oli calent per cobrir els trossets de cervell.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUegE7Mo8CPeV0hn99edboNZjKYAenO-rmpBbZEiqZyTtnMJqI1tHEwyw658qNSN391mCer8NKt2uYoDzNe_cPj6h7N5jO_rjiilsrqRXDd44aPTf9aB73BU4Q6yufQxcGIeGU6_k8qO_b/s1600/IMG_8449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUegE7Mo8CPeV0hn99edboNZjKYAenO-rmpBbZEiqZyTtnMJqI1tHEwyw658qNSN391mCer8NKt2uYoDzNe_cPj6h7N5jO_rjiilsrqRXDd44aPTf9aB73BU4Q6yufQxcGIeGU6_k8qO_b/s400/IMG_8449.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">7. Quan els trossets de cervell estiguin rosset, els anem posant en un plat amb paper de cuina, per absorbir l'oli.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5SQHDkYdTxQXo67jxhQm6afnIgDn-Xk-4N6jQISnALQef607qKvHvLWyufaHTp-xaXqHjN5xM_baLbFizsXytjVVtKx9oxpClkzL045cf4Pbu6SZ9KR8kAIG9Sl6kXZISmhGIfzHyLEFj/s1600/IMG_8454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5SQHDkYdTxQXo67jxhQm6afnIgDn-Xk-4N6jQISnALQef607qKvHvLWyufaHTp-xaXqHjN5xM_baLbFizsXytjVVtKx9oxpClkzL045cf4Pbu6SZ9KR8kAIG9Sl6kXZISmhGIfzHyLEFj/s400/IMG_8454.JPG" width="400" /></span></a></div>
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<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline !important; float: none; font-family: Arial, Helvetica, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20.79px; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: Verdana, sans-serif;"></span></span><br /></div>
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<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline !important; float: none; font-family: Arial, Helvetica, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20.79px; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">8. Quan tenim totes les rodanxes fregides ja les podem presentar a taule, sense deixar que es refredin.</span></span></div>
castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com3tag:blogger.com,1999:blog-9221678047364082433.post-80914812937472267272013-11-04T11:52:00.000+01:002013-11-05T21:38:58.218+01:00Amanida de brots tendres amb foie, pera i pinyons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHO8qTGPRx8wHk-S2jIYOO6CmBMa8dmE_FIds8JczsXDx99A3gBnGHlJg8JLI_cWbijmE6FgBKg0K3haecyWg8ce8ExaM2LL3sHq_Tm770gh7frPfMIgWMgaAm6utvlDRyNLk4GbVcMtC/s1600/IMG_8711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHO8qTGPRx8wHk-S2jIYOO6CmBMa8dmE_FIds8JczsXDx99A3gBnGHlJg8JLI_cWbijmE6FgBKg0K3haecyWg8ce8ExaM2LL3sHq_Tm770gh7frPfMIgWMgaAm6utvlDRyNLk4GbVcMtC/s400/IMG_8711.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Aquesta amanida la podeu fer quan tingueu convidats, quedareu com uns senyors. La recepta surt una mica cara al fer-la amb brots ja triats i l'alt preu dels pinyons, que estan per els núvols. Però val la pena fer-la, queda molt bona i la pera li dóna un toc molt bo i refrescant. La recepta també la podeu trobar en el bloc <a href="http://blogs.cuina.cat/pebrotsverds/">Pebrot verds</a>, que la fa amb ruca en lloc de brots. Proveu-les!</span></div>
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<span style="background-color: white; color: blue; font-family: Verdana, sans-serif;">INGREDIENTS PER 4 PERSONES</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqqienaoxsRkyk68AVw8g8aiZk6P4uaC9TIEHqsVWJQ7zl6FKR5dLIqD5JUH0-vqwKl7uDPIGaY1s05MwfaeleFcWPKC-i9LVML55q5hkvGiwjVQbFU2PwkJs5n-iGnV7sFx_SPKISrkOT/s1600/IMG_8691.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqqienaoxsRkyk68AVw8g8aiZk6P4uaC9TIEHqsVWJQ7zl6FKR5dLIqD5JUH0-vqwKl7uDPIGaY1s05MwfaeleFcWPKC-i9LVML55q5hkvGiwjVQbFU2PwkJs5n-iGnV7sFx_SPKISrkOT/s400/IMG_8691.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"><strong>Ingredients:</strong> 150 g de brots tendres de ruca, espinacs, enciam i tiges de remolatxa , 35 g de pinyons, 2 peres, 100 g de foie mi-cuit, crema de vinagre balsàmic de Mòdena, oli d'oliva verge extra, sal marina.</span></div>
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<span style="color: blue; font-family: Verdana, sans-serif;">ELABORACIÓ</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qt0N6CBOIfEgzbJX4tE8NQR6dlPtNdvllRFCqJVnVLmQMqCyW9zVwtAleHUNfmTDUVtu7cbEhaSf7OpmZjOH5_lhDOdfgwbrY-1OGRPOHdV0a3CbQxifbWbZRLM_yhbxC8a25EUYRj_E/s1600/IMG_8722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qt0N6CBOIfEgzbJX4tE8NQR6dlPtNdvllRFCqJVnVLmQMqCyW9zVwtAleHUNfmTDUVtu7cbEhaSf7OpmZjOH5_lhDOdfgwbrY-1OGRPOHdV0a3CbQxifbWbZRLM_yhbxC8a25EUYRj_E/s400/IMG_8722.JPG" width="400" /></span></a></div>
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<span style="color: black; font-family: Verdana, sans-serif;">1. En una paella sense oli torrem els pinyons, amb foc lent i cal remenar-los perquè no es cremin.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm7_1oHpKWNLQYaBbnkEhOpM5iOoxzlX1nMX3RIxBY-UKuXMruERVPYUOSLLv6UENi-BSAOh1TKd5iWu3q2a4yQaWX_1fq_j86p-cTH1BpNd4-7AqHRs_pfdnNCFSVTv16r96DZ6hPN2o4/s1600/IMG_8700.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm7_1oHpKWNLQYaBbnkEhOpM5iOoxzlX1nMX3RIxBY-UKuXMruERVPYUOSLLv6UENi-BSAOh1TKd5iWu3q2a4yQaWX_1fq_j86p-cTH1BpNd4-7AqHRs_pfdnNCFSVTv16r96DZ6hPN2o4/s400/IMG_8700.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">2. Quan els tenim torradets els reservem en una tassa amb oli d'oliva verge extra.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhHCqg9G_QEXvz9epkw-pXrgszlcmpQEmIN-DbRrWXyhVi9IPFqyK4IqIAASkUCEgXzMqZMMI8UYd4sgvY-IOSiRBJny4Y1gqa_EqWhr1-6V7nPSgNs6Ruls67fizPd9pA4xjF1ISW6gTQ/s1600/IMG_8696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhHCqg9G_QEXvz9epkw-pXrgszlcmpQEmIN-DbRrWXyhVi9IPFqyK4IqIAASkUCEgXzMqZMMI8UYd4sgvY-IOSiRBJny4Y1gqa_EqWhr1-6V7nPSgNs6Ruls67fizPd9pA4xjF1ISW6gTQ/s400/IMG_8696.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">3. Netegem i tallem les branques més dures dels brots, els escorrim molt bé.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheeaL1O1iAwsHJ9NVO7LKp3XhE8yKIjcSJBs1cTVkUtmepcFY7Ex2Qboc1htNRGX44ybbvlu2TjJhxZkvtqXPdpVamkRToHuoWr0HFPN50Q8AWR_ozds-4hOolbTOw9VS2XsGLg5YebXRD/s1600/IMG_8704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheeaL1O1iAwsHJ9NVO7LKp3XhE8yKIjcSJBs1cTVkUtmepcFY7Ex2Qboc1htNRGX44ybbvlu2TjJhxZkvtqXPdpVamkRToHuoWr0HFPN50Q8AWR_ozds-4hOolbTOw9VS2XsGLg5YebXRD/s400/IMG_8704.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">4. Quan tenim els brots ben secs, els repartim en els plats.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6Bhm_OfNXR2dhGte-p1dsxN207SX7Zy0QgTSNwX1KV8m6iJR9ErZbHfwkLDseyDpeaXcNl277NiS4Y5LunMnAmMfdIDwAsqaXBcr44Or4N33Z8Do9NTv9zYk2J1PzDWsfUPJsJrvhAr5/s1600/IMG_8706.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6Bhm_OfNXR2dhGte-p1dsxN207SX7Zy0QgTSNwX1KV8m6iJR9ErZbHfwkLDseyDpeaXcNl277NiS4Y5LunMnAmMfdIDwAsqaXBcr44Or4N33Z8Do9NTv9zYk2J1PzDWsfUPJsJrvhAr5/s400/IMG_8706.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">5. Tallem les peres a trocets petits i el repartim en el plat. Treiem el foie fred de la nevera i fem escenalls, distribuits per tot el plat.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD5mfeBfEAOs7a_GPA_dJfDhLZeSSbMEjc9oKWmb9D-sgmAOZEF4m3I0JutwvqbSecZyu-sRDpgCifDCoaJRYNBxjgzwpfNWeyRqXgnzZY0aOos-FKeD_e0ez7-zq0buMhN5NrfAF2Zxzf/s1600/IMG_8708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD5mfeBfEAOs7a_GPA_dJfDhLZeSSbMEjc9oKWmb9D-sgmAOZEF4m3I0JutwvqbSecZyu-sRDpgCifDCoaJRYNBxjgzwpfNWeyRqXgnzZY0aOos-FKeD_e0ez7-zq0buMhN5NrfAF2Zxzf/s400/IMG_8708.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">6. Els pinyons que teniem reservats els escampem per sobre de l'amanida.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibN0ZiPsOA6If9Ydp6uG-sYBuMok-EaCwXYtZ1EiWR9fkFxtFy7_37OTGzmvTZBpKCg1TsKjD6MMjriFWsSXy-jEHQbc-meqzNcOzL0ehgd7H7cm9CLUvGnkW-n5o9d-ZVe3bvutXmSuf2/s1600/IMG_8714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibN0ZiPsOA6If9Ydp6uG-sYBuMok-EaCwXYtZ1EiWR9fkFxtFy7_37OTGzmvTZBpKCg1TsKjD6MMjriFWsSXy-jEHQbc-meqzNcOzL0ehgd7H7cm9CLUvGnkW-n5o9d-ZVe3bvutXmSuf2/s400/IMG_8714.JPG" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">7. Finalment ho amanim amb la sal marina, l'oli dels pinyons i la crema de vinagre balsàmic de Mòdena.</span>castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com2tag:blogger.com,1999:blog-9221678047364082433.post-65399708243288315072013-10-30T22:05:00.000+01:002013-10-30T22:06:11.904+01:00Salsa beixamel<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkqclpPJfwwoej3vNltgqu-B7SNRbPXzbejV4D5wq3Z009u7xldIaNAU8d618MqCVuiv-dbNd2X4DBJbncEV97KHGv6cb1warledqvPvuLr6oXTXcL30giTlYlyKmGZkJeZe-1ihpFvmL2/s1600/IMG_8588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkqclpPJfwwoej3vNltgqu-B7SNRbPXzbejV4D5wq3Z009u7xldIaNAU8d618MqCVuiv-dbNd2X4DBJbncEV97KHGv6cb1warledqvPvuLr6oXTXcL30giTlYlyKmGZkJeZe-1ihpFvmL2/s400/IMG_8588.JPG" width="400" /></a></div>
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<span lang="CA" style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;">Diuen que la salsa
beixamel és la reina de les salses, per les moltes receptes que la fan servir, canelons,
croquetes, lasanya,farcits… </span></span><span style="font-family: Verdana, sans-serif;"><span lang="CA" style="font-family: Verdana;">Aquesta és una
recepta base per fer la salsa beixamel. Podem fer-la més lleugera o més espessa
posant més o menys quantitat de farina i mantega. Sempre respectant la proporció
de la mateixa quantitat de farina , que de mantega. Si la volen lleugera
posarem <st1:metricconverter productid="40 g" w:st="on">40 g</st1:metricconverter>
de mantega i 4<st1:metricconverter productid="50 g" w:st="on">0 g</st1:metricconverter>
de farina, si la volem més cremosa farem <st1:metricconverter productid="80 g" w:st="on">80 g</st1:metricconverter> de mantega i <st1:metricconverter productid="80 g" w:st="on">80 g</st1:metricconverter> de farina. També podem afegir mitja ceba, ben picada desprès de la mantega. Si us decidiu a fer-la, no us descuideu de tindre a mà una cullera de fusta o un batedor manual de varilles, per no deixar de remenar...</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: blue;">INGREDIENTS PER 1 LITRE DE BEIXAMEL<br />
</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: blue;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAgQCHqu1rh3A6zzyWQjaoisM_08Sndf0H352Bl0FKPUhT6iurM1ZBf9FOIksZL9JLpq9Oh_Nq3ESRY68jYSDcCXwj9o-Z5i4mi_RHrxWESdIeXdQqblYwIPCUIARHSmwxIUWkdJ4eitPQ/s1600/IMG_8605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAgQCHqu1rh3A6zzyWQjaoisM_08Sndf0H352Bl0FKPUhT6iurM1ZBf9FOIksZL9JLpq9Oh_Nq3ESRY68jYSDcCXwj9o-Z5i4mi_RHrxWESdIeXdQqblYwIPCUIARHSmwxIUWkdJ4eitPQ/s400/IMG_8605.JPG" width="400" /></a></span></span></div>
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</ul>
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<ul>
<li><span style="font-family: Verdana, sans-serif;"><span lang="CA" style="font-family: Verdana;"><strong>Ingredients: </strong>60 g de mantega, 60
g de farina de blat, <st1:metricconverter productid="1 litre" w:st="on">1
litre</st1:metricconverter> de llet sencera, </span><span lang="CA" style="font-family: Verdana;">sal, pebre blanc i
nou moscada.</span></span></li>
</ul>
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<span style="color: blue;">ELABORACIÓ</span><br />
<br />
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<span style="font-family: Verdana, sans-serif;"><span lang="CA" style="font-family: Verdana;"><o:p></o:p></span></span><br />
<span lang="CA" style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;">1. Posem la farina,
poc a poc per un colador, d’aquesta manera quedarà mes fina i airejada. Ens
ajudarà a que tinguem menys grumolls.</span></span></div>
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<span lang="CA" style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;"><o:p></o:p></span></span> </div>
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<span style="font-family: Verdana;"></span><br />
<span lang="CA" style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;">2. En un cassó
escalfem la llet, fins que gairebé comenci a bullir. Reservem.</span></span></div>
<span lang="CA" style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;"><o:p></o:p></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPGMf0OcKSkqi83aKyEGLpZr2BA66HMWfVhYqHZqxc35FqQycHvWgsgI2L9AxFfgdGcOSFit8YpSRnnYp7lPfBHzWAQIdyZPLtA2JBgtr22yuevP8Oy97bZidBqucNbhjBM_Tzf4qZ2IK/s1600/IMG_8583.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPGMf0OcKSkqi83aKyEGLpZr2BA66HMWfVhYqHZqxc35FqQycHvWgsgI2L9AxFfgdGcOSFit8YpSRnnYp7lPfBHzWAQIdyZPLtA2JBgtr22yuevP8Oy97bZidBqucNbhjBM_Tzf4qZ2IK/s400/IMG_8583.JPG" width="400" /></a></div>
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<span lang="CA" style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;"></span></span><br />
<span lang="CA" style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;">3. Posem en una
paella a foc suau la mantega, fins que es fongui. </span></span></div>
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<span lang="CA" style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;"></span></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLOdxcenrtoIfDWpgI-XWpXI2zdcwAJs7N7zsmtphzFNcNYlD1tyXvq6j8QztwrUkE7DHERsDWM4xMDZ1bWsFQb3u2oTGxekdG3alO_9YccVoKIpJLpR_6ssisTP_56waMlHyW9wjNuQYp/s1600/IMG_8585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLOdxcenrtoIfDWpgI-XWpXI2zdcwAJs7N7zsmtphzFNcNYlD1tyXvq6j8QztwrUkE7DHERsDWM4xMDZ1bWsFQb3u2oTGxekdG3alO_9YccVoKIpJLpR_6ssisTP_56waMlHyW9wjNuQYp/s400/IMG_8585.JPG" width="400" /></a></div>
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<span lang="CA" style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;"></span></span><br />
<span lang="CA" style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;">4. Afegir la farina i la cuinem
una mica, fins que agafi una mica de color, perquè la beixamel no tingui gust
de farina.<o:p></o:p></span></span></div>
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</span><br />
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<span lang="CA" style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;"></span></span><br />
<span lang="CA" style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;">5. Remenem contínuament
durant dos minuts i afegim poc a poc la llet, remenant suaument sense parar, perquè
no es facin grumolls i ens quedi una beixamel fina. </span></span></div>
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<span lang="CA" style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;"></span></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDM3ccL_anE-UZ9IencglyYLlJJSt7cpIy8ZeIqvO538rx0hjVoLWkL6w5jnViJCP4swUOTXrB8yoL9kC7I-Z13e3TUcUyKnRYqJalmc7KM9DmsQcQBnzo3p5LOrDos6miE1OuikgHKaV2/s1600/IMG_8587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDM3ccL_anE-UZ9IencglyYLlJJSt7cpIy8ZeIqvO538rx0hjVoLWkL6w5jnViJCP4swUOTXrB8yoL9kC7I-Z13e3TUcUyKnRYqJalmc7KM9DmsQcQBnzo3p5LOrDos6miE1OuikgHKaV2/s400/IMG_8587.JPG" width="400" /></a></div>
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<span lang="CA" style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;"></span></span><br />
<span lang="CA" style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;">6. A poc a poc la salsa s’ha anirà
espessint. Deixem d’afegir llet quan tinguem la textura desitjada.<o:p></o:p></span></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkqclpPJfwwoej3vNltgqu-B7SNRbPXzbejV4D5wq3Z009u7xldIaNAU8d618MqCVuiv-dbNd2X4DBJbncEV97KHGv6cb1warledqvPvuLr6oXTXcL30giTlYlyKmGZkJeZe-1ihpFvmL2/s1600/IMG_8588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkqclpPJfwwoej3vNltgqu-B7SNRbPXzbejV4D5wq3Z009u7xldIaNAU8d618MqCVuiv-dbNd2X4DBJbncEV97KHGv6cb1warledqvPvuLr6oXTXcL30giTlYlyKmGZkJeZe-1ihpFvmL2/s400/IMG_8588.JPG" width="400" /></a></div>
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<span lang="CA" style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;"></span></span><br />
<span lang="CA" style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;">7. Deixem coure un
parell de minuts, sense deixar de remenar. Salpebrem al nostre gust i afegir la nou moscada </span></span><span lang="CA" style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;">i
quan comenci a <span style="mso-spacerun: yes;"> </span>fer bombolles ja la
tindrem feta. </span></span></div>
</div>
</div>
castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com1tag:blogger.com,1999:blog-9221678047364082433.post-27912637223682655652013-10-23T20:51:00.000+02:002013-10-23T21:10:39.341+02:00Cigrons ràpids<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vFGN8P1oucQcekgOhjlRayp7RJA4EkRqStyenQB0ZE4F7O5JHs-u785X0ot_KO52XW-YxqcEWxZJLOe9f-Nfg_afboBQJcK2q-OcpwMNABcNkvfGIbb8uLpymbHxFkVayeEhW3cH-ups/s1600/IMG_8580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vFGN8P1oucQcekgOhjlRayp7RJA4EkRqStyenQB0ZE4F7O5JHs-u785X0ot_KO52XW-YxqcEWxZJLOe9f-Nfg_afboBQJcK2q-OcpwMNABcNkvfGIbb8uLpymbHxFkVayeEhW3cH-ups/s400/IMG_8580.JPG" width="400" /></a></div>
<span style="color: black; font-family: Verdana, sans-serif;"></span><br />
<div style="text-align: justify;">
<span style="color: black; font-family: Verdana, sans-serif;">Aquest és un plat que no faltava mai en les pissarres en les cases de menjar econòmics, en la dècada dels seixanta-setanta . De primer plat podies triar mongetes o cigrons, tots dos plats caldosos i amb poca carn. Per fer aquest plat us aconsello courà els cigrons vosaltres o comprar-los en un botiga de vianda cuita, de la vostre confiança. Millor una d'aquestes dues opcions al no portar cap conservant, si us decidiu per cigrons de pot, penseu rentar-los abans de cuinar-los. En aquest cas els hem comprat ja cuits, per la seva rapidesa.</span></div>
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<span style="font-family: Verdana, sans-serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: white;">EE</span><span style="color: blue;">INGREDIENTS</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"></span><br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6FuZ6-W5P41PXuMT2DPMFNgzCOFvjLMUaXRPZxv4Wpwml1neqh-WID6AjhXiDk9NsnI_fa-6SkCdBD00tOvZxUz6-Q3ct5VEIZtNUioNWu7LxndO1fexZQ5QcnscRkntgntPJuP4LC2B/s1600/IMG_8563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6FuZ6-W5P41PXuMT2DPMFNgzCOFvjLMUaXRPZxv4Wpwml1neqh-WID6AjhXiDk9NsnI_fa-6SkCdBD00tOvZxUz6-Q3ct5VEIZtNUioNWu7LxndO1fexZQ5QcnscRkntgntPJuP4LC2B/s400/IMG_8563.JPG" width="400" /></span></a></div>
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<ul><span style="font-family: Verdana, sans-serif;">
</span><br />
<li><div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><strong>Ingredients: </strong>800 g de cigrons cuits, 3 cullerades de tomàquet fregit,500 ml de caldo de pollastre, 4 grans d'all, 1 tira de cansalada, 10 rodanxes de xoriço, comí, pebre negre, </span><a href="http://ca.wikipedia.org/wiki/Mid%C3%B3_de_blat_de_moro"><span style="font-family: Verdana, sans-serif;">Maizena</span></a><span style="font-family: Verdana, sans-serif;">, oli i sal.</span></div>
<span style="font-family: Verdana, sans-serif;">
</span></li>
<span style="font-family: Verdana, sans-serif;">
</span></ul>
</div>
<div style="text-align: justify;">
<span style="color: blue; font-family: Verdana, sans-serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="color: blue; font-family: Verdana, sans-serif;">ELABORACIÓ</span></div>
<div style="text-align: justify;">
<span style="color: blue; font-family: Verdana, sans-serif;"></span><br /></div>
<div style="text-align: justify;">
<ul><span style="font-family: Verdana, sans-serif;">
</span></ul>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx94QttaV_ql4edmOyM9-WiwnRnOChzAai8PNSGeYarvC22RqvUYv4hjaGpm_Eu9ASEQVnjK_Vj-QEv3O1SimyqGmkruArNSmD_PlYQ5NM9xb-8SCCBXj6KYVZ4BmhLbP4yiR4DAUc6e3B/s1600/IMG_8564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx94QttaV_ql4edmOyM9-WiwnRnOChzAai8PNSGeYarvC22RqvUYv4hjaGpm_Eu9ASEQVnjK_Vj-QEv3O1SimyqGmkruArNSmD_PlYQ5NM9xb-8SCCBXj6KYVZ4BmhLbP4yiR4DAUc6e3B/s400/IMG_8564.JPG" width="400" /></span></a></div>
<ul><span style="font-family: Verdana, sans-serif;">
</span></ul>
<span style="font-family: Verdana, sans-serif;">1. Tallem la cansalada en daus petits i la sofregim amb una mica d'oli a foc lent, quan la tinguem rossa, incorporem els alls picats ben petits.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. Quan comenci a enrossir els gran d'all, afegim el tomàquet fregit i una mica de comí. Ho remenem tot durant 1 minut.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih5PW_BCc93wQ-zazFaKWY5HtTNshr-b0LXBymoxP2t8zcSUqJ1QAz67aUOE5ugLVma3pA8qRhjBctwntRf5kC8RYTfdmDUwhH0ciPpv175MzlaGZZFL9nMeH1BbHXIZ0cTW2Gfj7wU0xO/s1600/IMG_8566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih5PW_BCc93wQ-zazFaKWY5HtTNshr-b0LXBymoxP2t8zcSUqJ1QAz67aUOE5ugLVma3pA8qRhjBctwntRf5kC8RYTfdmDUwhH0ciPpv175MzlaGZZFL9nMeH1BbHXIZ0cTW2Gfj7wU0xO/s400/IMG_8566.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">3. Afegim els cigrons, sense suc, ho lliguem tot durant durant 1 minut.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7z8LHlx9tUL4UEGpQtWwm2uTYVj1tGNDoY5KXLFHsXnB9LlOBeZZ_kcae_8p-05y6JocxtEmjzIcvxprEBaqvHhvMqDC-cpLlTlFOD6-SrPCLQ2Gxer9S4GxORr3v21tEHWLKq8YmcbQ5/s1600/IMG_8569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7z8LHlx9tUL4UEGpQtWwm2uTYVj1tGNDoY5KXLFHsXnB9LlOBeZZ_kcae_8p-05y6JocxtEmjzIcvxprEBaqvHhvMqDC-cpLlTlFOD6-SrPCLQ2Gxer9S4GxORr3v21tEHWLKq8YmcbQ5/s400/IMG_8569.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">4. Passat el minut, cobrim els cigrons amb el caldo de pollastre i deixem que comenci a bullir.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFE-wDA8iKcDUFnRZkI4YLGxBejArmN217OiV8cirG3YbyDpmNwIWN8ljOX_gYtwP-xMmm8U3uie3B5_fphaKYbNnqrerB2RlgywYOryqbykMfEyodrlekx0pNJPvFuLQ0ciW75JLy4RQA/s1600/IMG_8570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFE-wDA8iKcDUFnRZkI4YLGxBejArmN217OiV8cirG3YbyDpmNwIWN8ljOX_gYtwP-xMmm8U3uie3B5_fphaKYbNnqrerB2RlgywYOryqbykMfEyodrlekx0pNJPvFuLQ0ciW75JLy4RQA/s400/IMG_8570.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"> 5. Quan comenci a bullir, incorporem les rodanxes de xoriço i deixem coure tot a foc lent uns 15 minuts.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDmjBSx5ae1Pt439APhExlFWvDtQDzSD1EME19uWVBAUtt1s1KKWiqYHOKH9KzjDbvkasqdI-7yUP9oMffhrpqSrbfAObCYukpe77qHiCKJSdxTRlnVdAdgVZFg-YubryWtA8KxB8nptz/s1600/IMG_8571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDmjBSx5ae1Pt439APhExlFWvDtQDzSD1EME19uWVBAUtt1s1KKWiqYHOKH9KzjDbvkasqdI-7yUP9oMffhrpqSrbfAObCYukpe77qHiCKJSdxTRlnVdAdgVZFg-YubryWtA8KxB8nptz/s400/IMG_8571.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">6. Passat els 15 minuts, salpebrem i si es massa caldos ho lliguem amb una mica de Maizena, buscant una textura més cremosa.</span><br />
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<span style="font-family: Verdana, sans-serif;">7. El podem servir a taule amb un plat fondo, acompanyat de un ou dur tallat per la meitat.</span><br />
<br />castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com1tag:blogger.com,1999:blog-9221678047364082433.post-9135016343968033762013-10-16T22:54:00.001+02:002013-10-16T23:04:03.226+02:00Timbal de patata i camagrocs<u><span style="background-color: white; color: #0066cc;"></span></u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIoiQ_ea3Aea3bq59n7DqGIcj6rVC4poBXyvxcTiVI_2IN0fkxNxSr8hgQ_xpQvJjN66hjUsR5wbEJnKxI0231oryE4h8BSwwE8Idx4sQXvt7VcVHddTAY6R9sMWK-RKZ20xMnAvu0hFy4/s1600/IMG_8678.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIoiQ_ea3Aea3bq59n7DqGIcj6rVC4poBXyvxcTiVI_2IN0fkxNxSr8hgQ_xpQvJjN66hjUsR5wbEJnKxI0231oryE4h8BSwwE8Idx4sQXvt7VcVHddTAY6R9sMWK-RKZ20xMnAvu0hFy4/s320/IMG_8678.JPG" width="320" /></a><span style="background-color: white; font-family: Verdana, sans-serif;">Ja ha començat la temporada dels bolets, qui no ha anat alguna vegada a buscar o caçar bolets? Per fer aquesta recepta necessiteu uns quants <span id="goog_994445613"></span><a href="http://www.blogger.com/">camagrocs<span id="goog_994445614"></span></a>, els que vivim a prop del bosc, ho tenim més fàcil a l'hora de sortir a buscar-los. Però aquest no ha sigut el cas, aquesta vegada els he collit tot de cop. A l'hora de anar a fer la compra setmanal a la fruiteria, no he pogut estar-me de comprar-los i canviar una mica dels xampinyons que tenim tot l'any. </span></div>
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<span style="color: blue; font-family: Verdana, sans-serif;">INGREDIENTS PER 2 PERSONES</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_F8Vmp_t6VldSCvqTxkfOIF8w0oAnfLSJ7-dvTui5h081fcghOkWDVolNMuh1fgz0bjKe3YKi_IF-h-3CYW_lKwYdU5rRsgr6F6d396dhvaoBwX6DI6vTBIdpEEvXDeAMijbYKYOUj3o/s1600/IMG_8638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_F8Vmp_t6VldSCvqTxkfOIF8w0oAnfLSJ7-dvTui5h081fcghOkWDVolNMuh1fgz0bjKe3YKi_IF-h-3CYW_lKwYdU5rRsgr6F6d396dhvaoBwX6DI6vTBIdpEEvXDeAMijbYKYOUj3o/s1600/IMG_8638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_F8Vmp_t6VldSCvqTxkfOIF8w0oAnfLSJ7-dvTui5h081fcghOkWDVolNMuh1fgz0bjKe3YKi_IF-h-3CYW_lKwYdU5rRsgr6F6d396dhvaoBwX6DI6vTBIdpEEvXDeAMijbYKYOUj3o/s400/IMG_8638.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><strong>Ingredients: </strong>2 patates, 100 g de fredolics, 2 talls de cansalada grassa, 4 tall de botifarra negre, 1 nou de mantega oli d'oliva pebre negre i sal.</span></div>
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<span style="background-color: white; color: blue; font-family: Verdana, sans-serif;">ELABORACIÓ</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDqOmr9fjy1L7BBW2dtGV-J5ul-y4bxSz9wo8hFyg78Kog_AlnF3DDaXrx2dXsOlmMJ3MVJgmHZjMm1p61w8AY-9yxtNEOohLLseoy-qIhWb5kGmgdMwxUYN7j9LJ6nvqFEt2r0mVjRt28/s1600/IMG_8640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDqOmr9fjy1L7BBW2dtGV-J5ul-y4bxSz9wo8hFyg78Kog_AlnF3DDaXrx2dXsOlmMJ3MVJgmHZjMm1p61w8AY-9yxtNEOohLLseoy-qIhWb5kGmgdMwxUYN7j9LJ6nvqFEt2r0mVjRt28/s400/IMG_8640.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">1. Netegem i rentem amb un rajolí d' aigua els camagrocs.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiumNZLmU3pY0zr0vx3QdDFxLau1pZfEU-leVyaVP8Cy_T4VCaEs6-gVlXitOFsp2p-CI6iqasy8xdZfq9tyHxQFxwi0A7XxnHKzc-jUfk_xMDPZUYYW36avyaI2qOqLF18UlKaWARfa59V/s1600/IMG_8643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiumNZLmU3pY0zr0vx3QdDFxLau1pZfEU-leVyaVP8Cy_T4VCaEs6-gVlXitOFsp2p-CI6iqasy8xdZfq9tyHxQFxwi0A7XxnHKzc-jUfk_xMDPZUYYW36avyaI2qOqLF18UlKaWARfa59V/s400/IMG_8643.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">2. En una paella sense oli, fregim els camagrocs deixant que treguin la seva aigua, quan es beguin l'aigua posem un raig d'oli, els salpebrem i els deixem que s'acabin de fregir. Reservem uns quants per adornar els plats i la resta els tallem a trossos petits(millor tallar-los abans de fregir-los).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUOAWFiRDtCe9B-ibExzwshUH2rWKZiCErlvyxrl9IFPbCgL8XvhXlO30cCJE5oDnQJan2e9VComYn6CRvLUqks99UHr2LnHqwmyeWAu6nZJG71copZuweqR0_8xaHCeQPtRT8XJnOTJ0/s1600/IMG_8651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUOAWFiRDtCe9B-ibExzwshUH2rWKZiCErlvyxrl9IFPbCgL8XvhXlO30cCJE5oDnQJan2e9VComYn6CRvLUqks99UHr2LnHqwmyeWAu6nZJG71copZuweqR0_8xaHCeQPtRT8XJnOTJ0/s400/IMG_8651.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">3. Trèiem la corna de la cansalada i la tallem en daus petits. Els fregim en una paella amb el mínim de foc. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJbY9SlOAikS2ZPl-mwL7ZaaX-bz5wZACVLDfOPqC6FQxybUcPkwm7O8hrgRYTSmBOerSE_HOz0PtQcR9B8Xxj-t-TNcwbXy3HbTS3ppeIz3twY0h2t8BHYus8SSkuz3e5CnqGqzFp_3gC/s1600/IMG_8653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJbY9SlOAikS2ZPl-mwL7ZaaX-bz5wZACVLDfOPqC6FQxybUcPkwm7O8hrgRYTSmBOerSE_HOz0PtQcR9B8Xxj-t-TNcwbXy3HbTS3ppeIz3twY0h2t8BHYus8SSkuz3e5CnqGqzFp_3gC/s400/IMG_8653.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">4. La cansalada anirà treien suc que reservarem en una tassa, retirant l'oli unes dos o tres vegades.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKz3HFOVxSYrfgvOKdMJfG0uLz-5PuXtO4zNDRLh-jRzjsUkESQ413vtRh9DVOG-9nf0Q9soRMEoIIvaTsGrTgLTNp-rgcOgjlX8VXD3ipBJRhAN8o6MY3oIOyGoG1ua7kLxQMU2sXPZC/s1600/IMG_8654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKz3HFOVxSYrfgvOKdMJfG0uLz-5PuXtO4zNDRLh-jRzjsUkESQ413vtRh9DVOG-9nf0Q9soRMEoIIvaTsGrTgLTNp-rgcOgjlX8VXD3ipBJRhAN8o6MY3oIOyGoG1ua7kLxQMU2sXPZC/s400/IMG_8654.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">5. Quan veiem que els daus de la cansalada estiguin rossets, no cremats, els reservarem.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihGnPhhhp9LZ-7Eosc2KoGHcRNUj4WAG75l3y7PF8y5uFk8oFLZC7kPNcTsGw1Hy1zg4S-RurBueaOSQfi8l58Ao-BAxMHOXOwOjdGHXkURyNM3iJbmJxPYplzOFoG9SfjCHMJ4ZZFW1cb/s1600/IMG_8664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihGnPhhhp9LZ-7Eosc2KoGHcRNUj4WAG75l3y7PF8y5uFk8oFLZC7kPNcTsGw1Hy1zg4S-RurBueaOSQfi8l58Ao-BAxMHOXOwOjdGHXkURyNM3iJbmJxPYplzOFoG9SfjCHMJ4ZZFW1cb/s400/IMG_8664.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">6. Pelem les patates i coem senceres o partides per la meitat si són molt grosses, en aigua a punt de sal durant 30 minuts. Passat els 30 minuts les escorrem, guardant una mica d'aigua de la cocció.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBRC0mC8e6qKcrpzIQ_Z-n6j9ZNaMjJlce6z9v3r4mFAWM8_SwGQ3KxDE2jnYopUGkT1FC8qAdcEFDRhkKXK3z9saYh_Wudktj20zPU9MCZaWBD7QYhGc6_5YOrMPaFlvATCBAdNJyXFu/s1600/IMG_8665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBRC0mC8e6qKcrpzIQ_Z-n6j9ZNaMjJlce6z9v3r4mFAWM8_SwGQ3KxDE2jnYopUGkT1FC8qAdcEFDRhkKXK3z9saYh_Wudktj20zPU9MCZaWBD7QYhGc6_5YOrMPaFlvATCBAdNJyXFu/s400/IMG_8665.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">7. Quant tinguem les patates escorregudes les aixafem incorporant una mica de l'aigua de coure-les, la meitat del suc de la cansalada i la nou de mantega. Salpebrem i aboquem els dauets de cansalada i els camagrocs tallats a trossos petits. Ho barregem tot molt bé.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdILLIWLCL8cTHdecxoMMhKtIT1bpCFYkEVepFINlCwFjMWETQ6MyspdemrSA3dcZr4nePnT7PZs2xCrpcnV17ss6XrWIIn3Bsnc6cmxgqlOB_eOl3fEy4CoQiB8sVtU8K3kHU87BTukrz/s1600/IMG_8678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdILLIWLCL8cTHdecxoMMhKtIT1bpCFYkEVepFINlCwFjMWETQ6MyspdemrSA3dcZr4nePnT7PZs2xCrpcnV17ss6XrWIIn3Bsnc6cmxgqlOB_eOl3fEy4CoQiB8sVtU8K3kHU87BTukrz/s400/IMG_8678.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">8. Quan ho tinguem tots el condiments ben barrejats muntarem el plat. Posarem un motlle rodó en mig del plat, que omplirem de la mescla de patata i camagrocs. Adornem el plat amb la botifarra negre passada per la paella i els camagrocs sencers reservats.</span></div>
castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com2tag:blogger.com,1999:blog-9221678047364082433.post-71592163720530540402013-10-09T23:35:00.000+02:002013-10-09T23:56:04.629+02:00Petxines de pelegrí farcides de carn<span style="font-family: Verdana, sans-serif;">Aquesta recepta la tenia pendent, en<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh148KECnbNKiEMx4_WKPYBe7P2LBscUbUca1iMZ0T4DVjgOGFKpxyYUG8ayNVrbRPedKNhWFRBf9BNx5Wn6WYlfnAyBoEyXi7jeRpdJSBxM1cLzxL2uAv7th_9Qv3eVfl6YcBUz2ePK4ou/s1600/IMG_8559.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh148KECnbNKiEMx4_WKPYBe7P2LBscUbUca1iMZ0T4DVjgOGFKpxyYUG8ayNVrbRPedKNhWFRBf9BNx5Wn6WYlfnAyBoEyXi7jeRpdJSBxM1cLzxL2uAv7th_9Qv3eVfl6YcBUz2ePK4ou/s320/IMG_8559.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">torna al passat quan la mare les feia. Alguna vegada les he comprat congelades o precuinades, pensant sempre trobar el mateix sabor que tenien les que feia la mare, en dies de festa grossa. La veritat és que no m'han arribat a convença cap vegada, per aquest motiu he volgut fer-les, amb l'ajuda de la Rosa Maria. El resultat ha sigut 10 petxines molt semblants de gust a les que feia la mare. Difícil-ment millorarem els menjars de les mares i més, si ja no la tenim!</span></div>
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<span style="color: blue;">INGREDIENTS PER 10 PETXINES</span></div>
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<li><span style="font-family: Verdana, sans-serif;"><strong>Ingredients pel farcit: </strong>500 g de carn de vedella i porc, 250 g de pit de pollastre, 2 fetges de pollastre, 1 cervell de be, 2 cebes, 3 grans d'all, 1 tomàquet madur, 100 g de formatge parmesà, oli d'oliva i sal.</span></li>
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<li><span style="font-family: Verdana, sans-serif;"><strong>Ingredients per la beixamel:</strong> 40 g de mantega, 40 g de farina, 1 litre de llet, 1 raig de vi ranci, 1 raig de conyac, pebre blanc, nou moscada i sal.</span></li>
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<span style="color: blue;">ELABORACIÓ</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaPebBZ-MKpI8FhGGsPELQcKcIaO8B3Rbmn1jnlvqEDt5VkQRrUtArBpu_Fp0s7_X1-C_DVSoWoX-bjPEnVg_qCw_sBe74pgjt_cvBfkS8jntKWwRxTfdIyPVk9nkKbp6PEXvMpSbcI8d6/s1600/IMG_8520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaPebBZ-MKpI8FhGGsPELQcKcIaO8B3Rbmn1jnlvqEDt5VkQRrUtArBpu_Fp0s7_X1-C_DVSoWoX-bjPEnVg_qCw_sBe74pgjt_cvBfkS8jntKWwRxTfdIyPVk9nkKbp6PEXvMpSbcI8d6/s400/IMG_8520.JPG" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">1. Tallem la carn a daus i la enrossim en una cassola amb una mica d'oli d'oliva.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSs3eL_md4jDWif-0O75KUuZCB1pP_bAouv58SnZrVc_NdWz9MGvaHOff-y6J0TlwybCfkCc19lAgGsLSE99U5LPXF5UhHxKJ_lgAkkaxK60tEv0mbKwoKh0VmR52oRYjlnZUebg5wRjXC/s1600/IMG_8522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSs3eL_md4jDWif-0O75KUuZCB1pP_bAouv58SnZrVc_NdWz9MGvaHOff-y6J0TlwybCfkCc19lAgGsLSE99U5LPXF5UhHxKJ_lgAkkaxK60tEv0mbKwoKh0VmR52oRYjlnZUebg5wRjXC/s400/IMG_8522.JPG" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">2. Quan comenci a enrossir afegim els grans d'all picats i la ceba ratllada. Deixem coure uns 15 minuts a foc suau.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYHCmAqeYdkknklwEa8_i7AflB4PlnwGXQj5HyAYCJWJzwws9VyMxiIjXISp7vCv_G8buWs3XtUwnkHFF6X477JHfDZlx5XcfEJMFiUTrr9vNflD5f75UJpY-df1pdvf1aFiEfXKXPmqi_/s1600/IMG_8524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYHCmAqeYdkknklwEa8_i7AflB4PlnwGXQj5HyAYCJWJzwws9VyMxiIjXISp7vCv_G8buWs3XtUwnkHFF6X477JHfDZlx5XcfEJMFiUTrr9vNflD5f75UJpY-df1pdvf1aFiEfXKXPmqi_/s400/IMG_8524.JPG" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">3. Passats el 15 minuts afegim el raig de vi ranci i el raig de conyac, i deixem que s'evapori l'alcohol.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbKHBQ_uTv-iF0clitIliM2nNiJCtbsOSLSx0GRpNih4hgwaxAXnf-D7d2np1HU-shTR_Eaibm5Cf0f7EGhc6-upz2iezvAQMmVBck_OmHavjUYzw43CLqMI2vyTJBMAIKo5wgmk723in/s1600/IMG_8526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbKHBQ_uTv-iF0clitIliM2nNiJCtbsOSLSx0GRpNih4hgwaxAXnf-D7d2np1HU-shTR_Eaibm5Cf0f7EGhc6-upz2iezvAQMmVBck_OmHavjUYzw43CLqMI2vyTJBMAIKo5wgmk723in/s400/IMG_8526.JPG" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">4. Quan estigui evaporat l'alcohol afegim els fetges i el cervell de be.Ho deixeu coure 5 minuts més.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguBqUG-wmr5YB65lizdfTglZL7cncx3D4X8VM8UbDPfNZY7cKmRiLXJix4fqzTdJ7Sh9CF2b4t2I59S1ay8FaRKTtjkOlTp_cot4OvXk7ZzQ7BTDJnsNCGIHO9x2im-uZs710NdKs6KEpZ/s1600/IMG_8528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguBqUG-wmr5YB65lizdfTglZL7cncx3D4X8VM8UbDPfNZY7cKmRiLXJix4fqzTdJ7Sh9CF2b4t2I59S1ay8FaRKTtjkOlTp_cot4OvXk7ZzQ7BTDJnsNCGIHO9x2im-uZs710NdKs6KEpZ/s400/IMG_8528.JPG" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">5. Afegim el tomàquet ratllat i deixem que perdi una mica l'aigua del tomàquet i quedi tot unificat.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBKrqLS_Jtqf1SueKn_NgESFNn9VS0OEHpxARqi-8TN_LhmSZR3hTL4tLX9ssDi8QNhYGRaFIyA3OGef6u8qVLrGBka9nt2d-9CArWdE1rsBRzYI8UxnxdEGQC0m6_MInVU64t-iP-e-3/s1600/IMG_8532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBKrqLS_Jtqf1SueKn_NgESFNn9VS0OEHpxARqi-8TN_LhmSZR3hTL4tLX9ssDi8QNhYGRaFIyA3OGef6u8qVLrGBka9nt2d-9CArWdE1rsBRzYI8UxnxdEGQC0m6_MInVU64t-iP-e-3/s400/IMG_8532.JPG" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">6. Passem tota la carn per la maquina de trinxar carn.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6_4x8DUvX0_KdItT6x369jm1MsHF81WsJ4ODZ-Gw98Eaa1sxvYiqU_lckwHns_VRzAH4xWXEdx5kJq6vf-QiA7dQpCjn1vTlR1z6oTjvOc483HnudBkbVw8qkk12UMTAGMJMhTY1N5b7Y/s1600/IMG_8583.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6_4x8DUvX0_KdItT6x369jm1MsHF81WsJ4ODZ-Gw98Eaa1sxvYiqU_lckwHns_VRzAH4xWXEdx5kJq6vf-QiA7dQpCjn1vTlR1z6oTjvOc483HnudBkbVw8qkk12UMTAGMJMhTY1N5b7Y/s400/IMG_8583.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">7. Fem una beixamel, en una paella fonem la mantega i afegim la farina. Deixem coure la farina uns dos minuts. Quan comenci a enrossir, incorporem la llet a poc a poc, mirant de no faci grumolls. Posem a punt de sal, pebre i nou moscada, sense deixar de remenar, fins que estigui a la textura que desitgem.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRhPJ6v7NZwIgvD93lZ405OGiZb0ZuVgHcAwPryRb36zJDcPlbCEWjumOKkVeeIksnK9Tzsdo6zT8bU-glhYzVd5b5LlzamKrIt22rYyfV6BjVV5lx31eklVv7juG7QWhpKEPyxwJ71tPo/s1600/IMG_8535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRhPJ6v7NZwIgvD93lZ405OGiZb0ZuVgHcAwPryRb36zJDcPlbCEWjumOKkVeeIksnK9Tzsdo6zT8bU-glhYzVd5b5LlzamKrIt22rYyfV6BjVV5lx31eklVv7juG7QWhpKEPyxwJ71tPo/s400/IMG_8535.JPG" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">8. Barregem la meitat de la beixamel amb la carn trinxada i reservem l'altre meitat de la beixamel.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyE26LXwz9lZyGy74o0miJw8Qob1Lixk4Xehz1yPUnYu_L2UHFbRxuveXH3qCR4hsXQi3s17OXPiemyRUOm1G2VQvPLAC9SysZg8XO9atA4Q6_geVbKypvs5rKTN9fMUc2duL7u3wCQ38N/s1600/IMG_8544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyE26LXwz9lZyGy74o0miJw8Qob1Lixk4Xehz1yPUnYu_L2UHFbRxuveXH3qCR4hsXQi3s17OXPiemyRUOm1G2VQvPLAC9SysZg8XO9atA4Q6_geVbKypvs5rKTN9fMUc2duL7u3wCQ38N/s400/IMG_8544.JPG" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">9. Omplim la petxina amb la carn i per sobre de la carn escampem la resta de la beixamel que tenim reservada.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHCNIlIfjvqJW4YsbOLVBdxganHz3wlFLbMh2onXNI5h0buyHzHJK1N4slkcXGSWJl00CcVHDhnQxHHqfygWgyDLMRZbK1JZzco3frMapMcKNmXEArD-VGcSitLLJqi9x_mlNrqBbSnwi/s1600/IMG_8546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHCNIlIfjvqJW4YsbOLVBdxganHz3wlFLbMh2onXNI5h0buyHzHJK1N4slkcXGSWJl00CcVHDhnQxHHqfygWgyDLMRZbK1JZzco3frMapMcKNmXEArD-VGcSitLLJqi9x_mlNrqBbSnwi/s400/IMG_8546.JPG" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">10. Empolvorem les petxines amb el parmesà ratllat i una mica de mantega a cada petxina.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9-_woWbVQUVK7PCBlk_vPg1nqv5oCPxj4hHksz61ihvLB3LAf0sSMLIlrUy0pb2NqGtbGO3AVNsM8Jg0b5w4iwR8rnhyphenhypheniKKe7CKHVH0KldvOQUJLv57lW-YQ2rXHWhAmllJuXXWU5uuo/s1600/IMG_8555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9-_woWbVQUVK7PCBlk_vPg1nqv5oCPxj4hHksz61ihvLB3LAf0sSMLIlrUy0pb2NqGtbGO3AVNsM8Jg0b5w4iwR8rnhyphenhypheniKKe7CKHVH0KldvOQUJLv57lW-YQ2rXHWhAmllJuXXWU5uuo/s400/IMG_8555.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">11. Finalment enfornem les petxines, quan tinguem el forn a 200 graus. Perquè s'escalfin les petxines i retireu quan veieu que estan gratinades.</span></div>
castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com2tag:blogger.com,1999:blog-9221678047364082433.post-62895432504985435562013-10-02T23:57:00.000+02:002013-10-03T00:28:00.367+02:00Empedrat de fesols, tomàquet i bacallà<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Aquesta recepta és una "còpia</span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6jpyzjdFVk9ACSg7HQieBdF0Wfaw4kYGicwVTeMAhWfZOVX23v7sjpAM-E-r0PK0rFRl8V8xwprZdxG6YVHC6cKUR3W6H228FCUoeLJZkjrX-rOBkK7_47JikdMpqkvKBU9xtvC9M6iF/s1600/20130918_135654.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6jpyzjdFVk9ACSg7HQieBdF0Wfaw4kYGicwVTeMAhWfZOVX23v7sjpAM-E-r0PK0rFRl8V8xwprZdxG6YVHC6cKUR3W6H228FCUoeLJZkjrX-rOBkK7_47JikdMpqkvKBU9xtvC9M6iF/s320/20130918_135654.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomàquet del Montgrí amb mongetes del ganxet i bacallà, del<br />
Restaurant Garbí</td></tr>
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<span style="font-family: Verdana, sans-serif;">dolenta" dels tomàquets del Montgrí amb mongetes del ganxet i bacallà, que fan en el <span id="goog_1075342359"></span></span><a href="http://www.restaurantgarbi.com/"><span style="font-family: Verdana, sans-serif;">Restaurant Garbí<span id="goog_1075342360"></span></span></a><span style="font-family: Verdana, sans-serif;">, de Castellar del Vallès. Si voleu degustar l'original o <a href="http://www.restaurantgarbi.com/fotos_carta.html">algun plat més</a>, estic molt segur que m'ho agraíreu. Aprofiteu de fer-hi aquesta recepta aviat, ara que encara es poden trobar tomàquets molt bons i gustosos en el mercat, com el Raff, Montserrat carnós, Montgrí... Molt senzilla de fer-la i refrescant. No cal complicar-se la vida, ni posar molts ingredients. Tant el podem servir de primer plat o d'acompanyament.</span></div>
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<span style="font-family: Verdana, sans-serif;"><strong>Ingredients: </strong>2 tomàquets per amanir, 150 g de fesols, 200 g de bacallà dessalat, oli d'oliva verge, vinagre de Xerès, olivada, pebre negre, sal marina, sal.</span></div>
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<span style="font-family: Verdana, sans-serif;">1. Tallem el tomàquets en trossos mengívols, els posem en una safata i els salem amb sal marina.</span></div>
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<span style="font-family: Verdana, sans-serif;"> 2. Repartim els fesols escorreguts per tot el plat. </span></div>
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<span style="font-family: Verdana, sans-serif;"> 3. Afegim el bacallà tallat en talls molt prims.</span></div>
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<span style="font-family: Verdana, sans-serif;"> 4. Fem una vinagreta amb aquesta proporció, 5 cullerades d'oli per 1 de vinagre, 1 o 2 culleretes de olivada, pebre negre acabat de moldre i sal.</span></div>
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<span style="font-family: Verdana, sans-serif;">5. Quan tinguem la vinagreta ben emulsionada, amanim l'empedrat amb la vinagreta.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTNVSMpnsGJ6B6zun5QJSJ-BDmakccDVn6Zo_4VOxVxwXQaQ0ViqKfZrgGm0vl0xp1khgBV0BWlPVu0LvSVFm4YNEG3O0Bxqkobj3xUXvMeqFj7GKjMK9IykCO812frq_vP4x8rCHZDHx0/s1600/IMG_8478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTNVSMpnsGJ6B6zun5QJSJ-BDmakccDVn6Zo_4VOxVxwXQaQ0ViqKfZrgGm0vl0xp1khgBV0BWlPVu0LvSVFm4YNEG3O0Bxqkobj3xUXvMeqFj7GKjMK9IykCO812frq_vP4x8rCHZDHx0/s400/IMG_8478.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">6. El resultat final és aquest. Portar a taula i a gaudir de l'empedrat!.</span></div>
castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com6tag:blogger.com,1999:blog-9221678047364082433.post-64944510557891908742013-09-25T20:36:00.000+02:002013-09-25T21:36:57.102+02:00Pebrots del piquillo farcits de carn<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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Desprès de molt de temps de voler fer aquesta recepta, avui ha sigut el dia. La veritat es que han sortit molts bons...Però la recepta ha tingut la seva anèctoda, ho teniam massa carn o el pebrots del piquillo eran molt petits. El resultat és que aquesta setmana tornarem a gaudir dels pebrots del piquillo. Us adjunto la recepta per uns 10 pebrots farcits, disfruteu-los!<br />
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<strong>Ingredients:</strong><br />
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<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHFlw0GYpITdZBkHX1w-JkylHBL3K00pRCjmEHXDLMCvuBSrJofPU3SQHDPXdv3vV2ePa7hUFecFYCuUKPyqMNXjfZEFSf5-IOlqDlNARJf5mzYy0Ksj9wAOmMagw7JTLyP_eQRj04JNf7/s1600/IMG_8345.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHFlw0GYpITdZBkHX1w-JkylHBL3K00pRCjmEHXDLMCvuBSrJofPU3SQHDPXdv3vV2ePa7hUFecFYCuUKPyqMNXjfZEFSf5-IOlqDlNARJf5mzYy0Ksj9wAOmMagw7JTLyP_eQRj04JNf7/s320/IMG_8345.JPG" width="320" /></a>
<li>12 pebrots del piquillo</li>
<li>400 g de carn picada</li>
<li>4 tomàquets madurs</li>
<li>2 cebes </li>
<li>2 grans d'all</li>
<li>1/2 cullereta de pebre vermella</li>
<li>1 cullereta de sucre</li>
<li>1 cullerada de farina</li>
<li>2 dl de llet</li>
<li>2 ous</li>
<li>Julivert</li>
<li>Nou moscada</li>
<li>Oli i sal</li>
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<strong>Elaboració:</strong><br />
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1. Piquem la ceba i un gra d'all. Els sofregim en una cassola fins que comenci a enrossir.<br />
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2. Passats uns 15 minuts afegim el tomàquet a trossos. Salem i afegim la cullereta de sucre. Deixem coure uns 30 minuts.<br />
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3. Passats el 30 minuts, el triturem i el passem per el xinès.<br />
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4. Triturem en el got de la batedora, 2 pebrots del piquillo amb una mica d'oli i l'afegim a la salsa de tomàquet.<br />
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5. Piquem l'altre ceba i el gra d'all, ho sofregim amb una mica d'oli. Quan estigui roseta afegim la mitja cullerada del pebre vermell , remenem mirant que no es cremi.<br />
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6. Tot seguit incorporem la carn picada, la salem i la deixem fins que quedi fregida.<br />
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7. Quan ho tenim tot ben amorosit, ho passem per la picadora.<br />
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8. Fem una salsa beixamel amb una cullerada de farina, llet i nou moscada i l'afegim a la carn.<br />
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8. Amb l'ajuda de una cullereta, farcim els pebrots amb la carn picada.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEReTQK1icbZXTT25wvbEZAEmu1vkJDTmfPEnzQy-abOaYScSmTq0bx8OVrCelMVGfsNq4K23YdSBg2thHUZgUcCSfBPOZGJ5ZSaMRqHm62hksPQsAFIXfR9uGW1PJOUMNFrC_rNKWGwMr/s1600/IMG_8379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEReTQK1icbZXTT25wvbEZAEmu1vkJDTmfPEnzQy-abOaYScSmTq0bx8OVrCelMVGfsNq4K23YdSBg2thHUZgUcCSfBPOZGJ5ZSaMRqHm62hksPQsAFIXfR9uGW1PJOUMNFrC_rNKWGwMr/s400/IMG_8379.JPG" width="400" /></a></div>
9. Quan tenim els pebrots farcits els passem per farina i ou. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD7LGEZ6UgVWtUDKk9X6bd2GKqpre1vy_TcM2WGwjtyX_LAXrYfMEKpviDHORuKL1-wUQSVZ5jlAmAku8444Yt_oB1hr3NOjMl-Q2vpNGoUy1JQtbPOlw-cdeAJa0HQF4Ndj5vg8fOI2kk/s1600/IMG_8383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD7LGEZ6UgVWtUDKk9X6bd2GKqpre1vy_TcM2WGwjtyX_LAXrYfMEKpviDHORuKL1-wUQSVZ5jlAmAku8444Yt_oB1hr3NOjMl-Q2vpNGoUy1JQtbPOlw-cdeAJa0HQF4Ndj5vg8fOI2kk/s400/IMG_8383.JPG" width="400" /></a></div>
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10. Escalfem la paella amb un bon raig d'oli, quan estigui l'oli calent fregim els pebrots. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRG-bfAA5P3aTt3jEjjctek7gdxhg6z16MaXfxZ-a27nOZ2N3pUHXxnEndLnVO1tjAqCrJ8ydXLKbmeIA09GSDkq3ZkXQEgZIZWoO7OK6tM7UnU9rBxBrSLtC5LT__YJqMquAtFcMGlND/s1600/IMG_8397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRG-bfAA5P3aTt3jEjjctek7gdxhg6z16MaXfxZ-a27nOZ2N3pUHXxnEndLnVO1tjAqCrJ8ydXLKbmeIA09GSDkq3ZkXQEgZIZWoO7OK6tM7UnU9rBxBrSLtC5LT__YJqMquAtFcMGlND/s400/IMG_8397.JPG" width="400" /></a></div>
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11. Quan els tinguem fregits els posem sobre la salsa de tomàquet i espolvoregem amb julivert picat.</div>
castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com1tag:blogger.com,1999:blog-9221678047364082433.post-69721492100451552722013-09-18T23:06:00.000+02:002013-09-18T23:06:51.835+02:00Carpaccio de ceps<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqye5lwAr4DqXXyRSsbL8cO5TtKL7Rh7IcUrRLPnL3kUzLS2lfEMZeD1QltJFdVW0_UcCG9srNfpZ4S3k09fxJ-Zx5hcDGQC32CnqAT4HTkWxX1Udr_IA96uEEZJXWcMRL0u-SGdTzx1om/s1600/IMG_8420.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqye5lwAr4DqXXyRSsbL8cO5TtKL7Rh7IcUrRLPnL3kUzLS2lfEMZeD1QltJFdVW0_UcCG9srNfpZ4S3k09fxJ-Zx5hcDGQC32CnqAT4HTkWxX1Udr_IA96uEEZJXWcMRL0u-SGdTzx1om/s1600/IMG_8420.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqye5lwAr4DqXXyRSsbL8cO5TtKL7Rh7IcUrRLPnL3kUzLS2lfEMZeD1QltJFdVW0_UcCG9srNfpZ4S3k09fxJ-Zx5hcDGQC32CnqAT4HTkWxX1Udr_IA96uEEZJXWcMRL0u-SGdTzx1om/s320/IMG_8420.JPG" width="320" /></a><br />
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A finals de l'estiu comencem a veure els primers ceps en les botigues. A part de les botigues, els caçadors de bolets també els podem trobar en el seu habitat habitual, en les fagedes, alzinars i rouredes. Es un dels bolets més apreciats, per els cuiners. El fan de moltes maneres, assecats, confitats amb oli, cuits o en cru com aquesta recepta de carpaccio d'avui.</div>
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<strong></strong><br />
<strong></strong><br />
<strong>Ingredients:</strong><br />
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<ul>
<li><div style="text-align: justify;">
Ceps</div>
</li>
<div style="text-align: justify;">
</div>
<li><div style="text-align: justify;">
Oli d'oliva verge</div>
</li>
<div style="text-align: justify;">
</div>
<li><div style="text-align: justify;">
Vinagre de Mòdena </div>
</li>
<div style="text-align: justify;">
</div>
<li><div style="text-align: justify;">
Sal Maldon</div>
</li>
</ul>
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<strong></strong><br />
<strong></strong><br />
<strong></strong><br />
<strong>Elaboració:</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRg3DO1Sij1WfFJzLkFCVfRGcpTfx68rCJxt9KrcmtGWwOzTqxUyvHQjhnpTXbvUidtloEL8LbfU41T08qIHqB4ytc9o60aFGnfk6xcnUF4AdgIE-x7cq3i92l2oD9xo-3CgdwVDw7aGEu/s1600/IMG_8403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRg3DO1Sij1WfFJzLkFCVfRGcpTfx68rCJxt9KrcmtGWwOzTqxUyvHQjhnpTXbvUidtloEL8LbfU41T08qIHqB4ytc9o60aFGnfk6xcnUF4AdgIE-x7cq3i92l2oD9xo-3CgdwVDw7aGEu/s400/IMG_8403.JPG" width="400" /></a></div>
1. Netegem els ceps amb paper de cuina humit, tallem els peus dels ceps.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabe1yVK-sKRmXQBhKukQxwkK0zNIMbE7oXT7R3kJOWceY7kAEMkSNYr2gljArJgQdsNKgPyVWKCU7o9XOCztqf8bLvdW3deVRM7ZhDXzGB7vQrk_BaGnSPHODBuJJO4Rk67-hObRoYR_A/s1600/IMG_8415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabe1yVK-sKRmXQBhKukQxwkK0zNIMbE7oXT7R3kJOWceY7kAEMkSNYr2gljArJgQdsNKgPyVWKCU7o9XOCztqf8bLvdW3deVRM7ZhDXzGB7vQrk_BaGnSPHODBuJJO4Rk67-hObRoYR_A/s400/IMG_8415.JPG" width="400" /></a></div>
2. Amb l'ajuda d'un gabinet, tallem els ceps en làmines molt fines i les col·loquem de forma circular en un plat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDPfeYHW6xbbhqvpMFUhR_NwN2e4yXqPDXL4Zf0N6fMxjN8v27bxIA3ED97PTmouakPBKZgIAaESdIt4YKLmCGpKHxkJCwiVXHRtwvYkeKAqAR8ByvD4-kXluGFv_YowXOp0Nw3gur3_82/s1600/IMG_8416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDPfeYHW6xbbhqvpMFUhR_NwN2e4yXqPDXL4Zf0N6fMxjN8v27bxIA3ED97PTmouakPBKZgIAaESdIt4YKLmCGpKHxkJCwiVXHRtwvYkeKAqAR8ByvD4-kXluGFv_YowXOp0Nw3gur3_82/s400/IMG_8416.JPG" width="400" /></a></div>
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3. Cobrim les làmines de cep amb l'oli d'oliva verge.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWD7M4BD658-bkIPRN1mlkZ2dCI2qEUwmbb7pnDGY79W39TAQ3t1idxhYHNWoJD5KLSc_dQfL5Pdemf9Lr8XRNFrxpH0oy9q4omZC4Jub4CRG7Fxngx0bAZVyH3u3TJj470p8FbBRqptlD/s1600/IMG_8419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWD7M4BD658-bkIPRN1mlkZ2dCI2qEUwmbb7pnDGY79W39TAQ3t1idxhYHNWoJD5KLSc_dQfL5Pdemf9Lr8XRNFrxpH0oy9q4omZC4Jub4CRG7Fxngx0bAZVyH3u3TJj470p8FbBRqptlD/s400/IMG_8419.JPG" width="400" /></a></div>
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4. Afegim el vinagre de Mòdena i la sal Maldon. Els deixem macerar 15 minuts a la nevera i ja els tenim a punt per degustar.</div>
</div>
castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com0tag:blogger.com,1999:blog-9221678047364082433.post-6917737208927383542013-09-10T22:30:00.000+02:002013-09-10T22:30:01.207+02:00Paté de formatge i nous<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcwqA15YJ6Vlch_xpb9-Hn7_wRVwsXcSFf4GiridHGBQtMVigLWtdoy26GQrN7mxhyyNY2T__Qg7Dp3J0-gV4bAMRCtwCMUVU5UX7VxSiLYjKXroXUXXKXpcFb1-eUQPw3zJhEDcNVpXGO/s1600/IMG_8281.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcwqA15YJ6Vlch_xpb9-Hn7_wRVwsXcSFf4GiridHGBQtMVigLWtdoy26GQrN7mxhyyNY2T__Qg7Dp3J0-gV4bAMRCtwCMUVU5UX7VxSiLYjKXroXUXXKXpcFb1-eUQPw3zJhEDcNVpXGO/s320/IMG_8281.JPG" width="320" /></a></div>
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Desprès fer la recepta del <a href="http://castellar-digital.blogspot.com.es/2013/08/pate-mariner-de-lanna.html">paté mariner de l'Anna</a>, avui he fet aquesta de formatge. La veritat és que no se quin dels dos m'agrada més. Penso que tots dos són molt bons, però aquest ha durat una menjada i el mariner dos. Això és com preguntar a un nen petit, a qui estimés més al pare o a la mare?. Millor fer-los tots dos... i quedareu molt bé.</div>
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<strong></strong><br />
<strong></strong><br />
<strong>Ingredients:</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbg0-2kZaVisNa8Zj8-1-DlIioA5ZIbrSToQF3U73Nfb-n1VmGJKLnxbXhQl_6yUub53YPi3ux5rA2TGE_RYQ1-epZI2lUcR3_Pa45280bamDbukJpfjkj03I6u2RiwK0Shgm9XU2Nezx/s1600/IMG_8248.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbg0-2kZaVisNa8Zj8-1-DlIioA5ZIbrSToQF3U73Nfb-n1VmGJKLnxbXhQl_6yUub53YPi3ux5rA2TGE_RYQ1-epZI2lUcR3_Pa45280bamDbukJpfjkj03I6u2RiwK0Shgm9XU2Nezx/s320/IMG_8248.JPG" width="320" /></a></div>
<ul>
</ul>
<ul>
<br />
<br />
<li>1 terrina de formatge cremós Philadelphia
</li>
<li>5 anxoves</li>
<li>70 g. de nous pelades</li>
<li>1 cullerada d'oli de les anxoves</li>
<li>2 cullerades de llet</li>
<li>Oli d'oliva</li>
</ul>
<br />
<br />
<strong>Elaboració:</strong><br />
<strong></strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhACHN6LrT9-OBPQmYNby5Lro6K1NdD9n9eWYBgUmglKi69mZ3BzfibPiku3jfUrQ66GCJdeHRahxGC16hYB55m7YU4ljx2JFaKL0DpZsqlpIhpmp1qhI2C_m8upbcHZNL9IO1Cf-DepIn1/s1600/IMG_8255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhACHN6LrT9-OBPQmYNby5Lro6K1NdD9n9eWYBgUmglKi69mZ3BzfibPiku3jfUrQ66GCJdeHRahxGC16hYB55m7YU4ljx2JFaKL0DpZsqlpIhpmp1qhI2C_m8upbcHZNL9IO1Cf-DepIn1/s400/IMG_8255.JPG" width="400" /></a></div>
1. Posem en el got de la batedora, la crema de formatge Philadelphia, les 5 anxoves tallades a trossos i una cullerada d'oli de les anxoves.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQRAs89X9rIYwN_POFov2fWhHzRH4Alo1TrQ5jeEDqn_IejvdjuLMI9xRogKGu3mnIZWTZb7KPFfez74_P3X2RXqmeq_93e9UdhCLjP1Wj-MJqgg9mUJdnIZ7KaYRQg5ll3hzjyJrEvdbK/s1600/IMG_8257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQRAs89X9rIYwN_POFov2fWhHzRH4Alo1TrQ5jeEDqn_IejvdjuLMI9xRogKGu3mnIZWTZb7KPFfez74_P3X2RXqmeq_93e9UdhCLjP1Wj-MJqgg9mUJdnIZ7KaYRQg5ll3hzjyJrEvdbK/s400/IMG_8257.JPG" width="400" /></a></div>
2. Amb l'ajuda de la batedora, triturem les anxoves junt amb la crema de formatge. Si ho trobeu molt espès, podeu afegir 1 o 2 cullerades de llet, per donar-li la textura desitjada.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZrCbhS4_3oSve1xcTX_Byf5HbqLQbq9RzvctaSv_YvlvvnnHgUIAbZtlQCVR9RS4PvTQ3CHb9u-SJnFrwp5yCqgIMKiHYjB60TEZsJy73sDAoezmPCOsNya0Ynu9K50UkLWiJTRzQNxuk/s1600/IMG_8250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZrCbhS4_3oSve1xcTX_Byf5HbqLQbq9RzvctaSv_YvlvvnnHgUIAbZtlQCVR9RS4PvTQ3CHb9u-SJnFrwp5yCqgIMKiHYjB60TEZsJy73sDAoezmPCOsNya0Ynu9K50UkLWiJTRzQNxuk/s400/IMG_8250.JPG" width="400" /></a></div>
3. Trenquem les nous i les piquem en trossets ben petits.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2krqQItvsawjXz0LRXgGxTSRQWd0lvLQ_Xa2sHN83BRQzcATRop2_UadJauR2QvtIhDCCFYn3jJx4O1PYTqW9EvQDMVQUoo-P59flZE8VIvgdEuJ_JJIL9Ccaj6whhsN-1_lp4CuYBY3/s1600/IMG_8258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2krqQItvsawjXz0LRXgGxTSRQWd0lvLQ_Xa2sHN83BRQzcATRop2_UadJauR2QvtIhDCCFYn3jJx4O1PYTqW9EvQDMVQUoo-P59flZE8VIvgdEuJ_JJIL9Ccaj6whhsN-1_lp4CuYBY3/s400/IMG_8258.JPG" width="400" /></a></div>
4. Afegim les nous picades, en el got de la batedora. Amb l'ajuda de una cullera ho barregem tot fins que quedi una pasta ben homogènia.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4D3JTnbuATbOn_A5N47epZqOYD_fs1LcFG19zZXBALAiethxGqVD7QA2ACelRHrjrUjxT7Yxr3PFut2GswFHqmWdaL319sIB1lKze1_Lvb8zdh2Qut2Uj5Omo76tLI-35ObOLSXMqaSVy/s1600/IMG_8262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4D3JTnbuATbOn_A5N47epZqOYD_fs1LcFG19zZXBALAiethxGqVD7QA2ACelRHrjrUjxT7Yxr3PFut2GswFHqmWdaL319sIB1lKze1_Lvb8zdh2Qut2Uj5Omo76tLI-35ObOLSXMqaSVy/s400/IMG_8262.JPG" width="400" /></a></div>
5. Untem amb oli la part interior del motlle, que posarem tota la pasta i el col·loquem sobre un plat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaMVQHAlsWtMd3o6NT7t7gIKYOQ-wHCGnSNpcw9n-2x6QLEJSDV8oNaZLrF9vZu8_yrSN3qAc5OOyVBPAsQdM3tBw-F-LCwUu7uqmGZz1U1Q0ZAgiWxfpFSNhM_cMtRDfjHk_J5g_WQh_3/s1600/IMG_8267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaMVQHAlsWtMd3o6NT7t7gIKYOQ-wHCGnSNpcw9n-2x6QLEJSDV8oNaZLrF9vZu8_yrSN3qAc5OOyVBPAsQdM3tBw-F-LCwUu7uqmGZz1U1Q0ZAgiWxfpFSNhM_cMtRDfjHk_J5g_WQh_3/s400/IMG_8267.JPG" width="400" /></a></div>
6. Posarem tota la mescla del paté dintre del motlle i ho ficarem dins de la nevera un parell d'hores perquè agafi cos. El trèiem de la nevera, el desmotllem, l'emplatem i ja el podem servir-ho.castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com1tag:blogger.com,1999:blog-9221678047364082433.post-34163405348755310592013-09-04T23:18:00.000+02:002013-09-05T14:51:07.265+02:00Carpaccio de figues amb foie<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXR6TQHkDFKxDaPJUKlcLhEMHn7tLIZ4vFHD_MASshvJZVz6lgf9T5UKrWsrrdiJZYu3rmq2VPeDnD17E7Di6qStU-xhmE7Cu2hs1n4cNSqJe8nQM4D8x9BSzy2X5SDZ0eQ0PkNg9oJ4pv/s1600/IMG_8245.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7PNvUURQUXDAfwxe4pNFCXtFlOnDAyIh7455vh2-iUaChRGzCBN_hx2phXrLds6UB_kAHo1hNlPWPSvpLE0XZl7bzXHMkZddjYmAAB6StbWWozguvpklR0j1VcK5eBsVR0iCAgm_ElMzZ/s1600/IMG_8245.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7PNvUURQUXDAfwxe4pNFCXtFlOnDAyIh7455vh2-iUaChRGzCBN_hx2phXrLds6UB_kAHo1hNlPWPSvpLE0XZl7bzXHMkZddjYmAAB6StbWWozguvpklR0j1VcK5eBsVR0iCAgm_ElMzZ/s320/IMG_8245.JPG" width="320" /></a></div>
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Si us agradant les figues i el foie, aquí teniu un plat amb poca feina. Una combinació de luxe que tant pot servir per un entrant, com un plat de postres. Aprofiteu ara que les figues, estan en el seu millor punt de maduració, per degustar-les. Si us decidiu, us deixo la recepta.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ3sXreGbsPBOFeuSpQv_9p2q3-vkaOzYOHGK5qGCILhPCSeMY_9YstyKCphsCMB2essI4zlnMK1uh1r0qKfu18FmhAop1uKm-h5ppPodcRxS1lMtSNWmgCAh9iV6bNnLtsgznSYWq8_7z/s1600/IMG_8238.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ3sXreGbsPBOFeuSpQv_9p2q3-vkaOzYOHGK5qGCILhPCSeMY_9YstyKCphsCMB2essI4zlnMK1uh1r0qKfu18FmhAop1uKm-h5ppPodcRxS1lMtSNWmgCAh9iV6bNnLtsgznSYWq8_7z/s1600/IMG_8238.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ3sXreGbsPBOFeuSpQv_9p2q3-vkaOzYOHGK5qGCILhPCSeMY_9YstyKCphsCMB2essI4zlnMK1uh1r0qKfu18FmhAop1uKm-h5ppPodcRxS1lMtSNWmgCAh9iV6bNnLtsgznSYWq8_7z/s320/IMG_8238.JPG" width="320" /></a><strong></strong></div>
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<strong>Ingredients:</strong></div>
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<strong></strong> </div>
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<ul>
<li> 8 figues</li>
<li>1 llauna petita de foie</li>
<li>Sal Maldon</li>
<li>Crema de vinagre de Mòdena</li>
</ul>
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<strong>Elaboració:</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuLc2pzqJif8rVJOZU5_kch5In2-rTKCQmtvyzs2AL1PFKK5XnQgxjMMNBBYZDo6RDtRXF4CdQp_98QWXO1T3EwwgLgeRm57_7LC5RQW5RkuedWN8b8x3hGRTYj1a-7-ES0eMWWgHkpwXJ/s1600/IMG_8239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuLc2pzqJif8rVJOZU5_kch5In2-rTKCQmtvyzs2AL1PFKK5XnQgxjMMNBBYZDo6RDtRXF4CdQp_98QWXO1T3EwwgLgeRm57_7LC5RQW5RkuedWN8b8x3hGRTYj1a-7-ES0eMWWgHkpwXJ/s400/IMG_8239.JPG" width="400" /></a></div>
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1. Amb l'ajuda d'un gabinet, pelem les figues mirant de no repelar-les molt, perquè tinguin consistència.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxLszG3xIBxR_BcguCoxMlF8kBdZqpd9mqZ8KExiM2LtbchaLpQU8ybKy4Ed4VGAAAvPdTU6xXWXb8lgSzC5Rl4fEEH1NyG_kOAa0rnQ4duYH2iTH6tZUrzu9tkSs642jh6Y5Ugp4szdIu/s1600/IMG_8240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxLszG3xIBxR_BcguCoxMlF8kBdZqpd9mqZ8KExiM2LtbchaLpQU8ybKy4Ed4VGAAAvPdTU6xXWXb8lgSzC5Rl4fEEH1NyG_kOAa0rnQ4duYH2iTH6tZUrzu9tkSs642jh6Y5Ugp4szdIu/s400/IMG_8240.JPG" width="400" /></a></div>
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2. Tallem les figues en rodanxes ben primes, sense que s'arribin a trencar. Les repartim sobre un plat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhprm7PF7Ud3bv9c8afVWN926jR5Es9X9VD55bOJL66d5Dbxo15EugSAtdceAIAf3eSeB38hk-HtNDv-Rh6FQewMLPMaYd8210z_3n9Mm6E9c1ZszDxw9pPviJLyFEU5Ndcoe41rzZ7tLvi/s1600/IMG_8241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhprm7PF7Ud3bv9c8afVWN926jR5Es9X9VD55bOJL66d5Dbxo15EugSAtdceAIAf3eSeB38hk-HtNDv-Rh6FQewMLPMaYd8210z_3n9Mm6E9c1ZszDxw9pPviJLyFEU5Ndcoe41rzZ7tLvi/s400/IMG_8241.JPG" width="400" /></a></div>
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3. Per sobre de les rodanxes, posem els encenalls de foie fred de la nevera, lo més prim posible,. Damunt empolsineu amb una mica de sal Maldon.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrzRaQfANv9CHjPS04ccep_L9TPYOdXp6NUDrEuqfgBe-AtAjZ3XXoMQzxYFZn-5tqrjC584C2QbNKsRwJEOYh9KyeV4YVkPmNRyfhF5432rl_5xmiYb1Z0h2uN5x9qXzB4oNTl8GFSbqV/s1600/IMG_8243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrzRaQfANv9CHjPS04ccep_L9TPYOdXp6NUDrEuqfgBe-AtAjZ3XXoMQzxYFZn-5tqrjC584C2QbNKsRwJEOYh9KyeV4YVkPmNRyfhF5432rl_5xmiYb1Z0h2uN5x9qXzB4oNTl8GFSbqV/s400/IMG_8243.JPG" width="400" /></a></div>
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4. A continuació amanim amb la crema balsàmica de Mòdena i a gaudir-les! </div>
castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com2tag:blogger.com,1999:blog-9221678047364082433.post-26744491133102991972013-08-28T21:55:00.000+02:002013-08-28T21:55:38.687+02:00Paté mariner de l'Anna<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdeednAhLBjR4e6BCcMKez0Tvt09G5Fy-fK3WQ9lRgCPiTty1XLf_AWLph8LVbRlw1CISsaXnQCAoXW5jF4iUln-2KeLFpN-smNblDSYOEiagOd7SPeCYuZrrHYWQ9Xx4lYNy8wa1XNL4/s1600/IMG_8197.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdeednAhLBjR4e6BCcMKez0Tvt09G5Fy-fK3WQ9lRgCPiTty1XLf_AWLph8LVbRlw1CISsaXnQCAoXW5jF4iUln-2KeLFpN-smNblDSYOEiagOd7SPeCYuZrrHYWQ9Xx4lYNy8wa1XNL4/s320/IMG_8197.JPG" width="320" /></a></div>
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Aquesta és una recepta fàcil de fer i amb pocs ingredients. Tant pot servir per fer un aperitiu o com un entrant. La recepta ens la va donar l'Anna, juntament amb una petita terrina plena de paté, que va durar dues menjades. Al no portar additius millor no tardar molts dies a consumir.Es la segona vegada en un mes que faig la recepta i no ha durat 2 dies en la nevera. Segur que no serà l'última...</div>
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<strong>Ingredients:</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5klKx0cuBL6uNQzHAQVoo3viFUwkqVVlVCc05LatKUzyzVEBUPh1KuhvmHZyBYpHwL2Z2qZiEx_r2wJLCS2Lr1rqeQBhdKm4EOYxwr0bsxrSPf0zo1p86_QwWRsnvxEC0_x7dxsjNdNH/s1600/IMG_8170.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5klKx0cuBL6uNQzHAQVoo3viFUwkqVVlVCc05LatKUzyzVEBUPh1KuhvmHZyBYpHwL2Z2qZiEx_r2wJLCS2Lr1rqeQBhdKm4EOYxwr0bsxrSPf0zo1p86_QwWRsnvxEC0_x7dxsjNdNH/s320/IMG_8170.JPG" width="320" /></a><br />
<ul>
<li>1 llauna de musclos en escabetx</li>
<li>1 llauna de sardines amb tomàquet</li>
<li>1 llauna de cavalla amb oli</li>
<li>1 cullerada de mantega</li>
<li>1 cullerada de vinagre de Mòdena</li>
</ul>
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<strong>Elaboració:</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhG8xjtEb23MVzVYo4fgiGvUkalcMouRNUL3KHL9WPZlwpf3n5xSi8If-Hhmp7fN2wLCyjleSVxW5EfkfzU8KhY7A1QXke1Uc3A2nPM0xJ5EMduBHM5WENce96MeLUKYWGLN18jSco1TT/s1600/IMG_8176.JPG" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhG8xjtEb23MVzVYo4fgiGvUkalcMouRNUL3KHL9WPZlwpf3n5xSi8If-Hhmp7fN2wLCyjleSVxW5EfkfzU8KhY7A1QXke1Uc3A2nPM0xJ5EMduBHM5WENce96MeLUKYWGLN18jSco1TT/s400/IMG_8176.JPG" width="400" /></a></div>
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Obrim les llaunes, mirant de no tallar-nos.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHoA4b6yRFoYMpxlhHI5JB6q81x9D5Q-u6REut86UtmEWLzU_Bg6Q5lEvE2qLk_5ObcIGdAyFjR6dXiADTm6900NE9eaItmfoD8fXI9iyd8gFJLpTVm50riYeZsfRC3Nv2Q9wElwusuiZk/s1600/IMG_8181.JPG" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHoA4b6yRFoYMpxlhHI5JB6q81x9D5Q-u6REut86UtmEWLzU_Bg6Q5lEvE2qLk_5ObcIGdAyFjR6dXiADTm6900NE9eaItmfoD8fXI9iyd8gFJLpTVm50riYeZsfRC3Nv2Q9wElwusuiZk/s400/IMG_8181.JPG" width="400" /></a></div>
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Obrim pel mig les sardines i trèiem les espines.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXeH1Ez-eoGxKSCvrw0YfSsoR5e7OXAo0zzaUBgMnZ8raSz_ualOrGhQw2aiz9b1etQalQpKvKOc-bUkrv5a_X5GmUhZIVc-f70RKf9sxP6M0OY5bNSkN8mvb3rhAYrUDTtcyGePpu54T/s1600/IMG_8182.JPG" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXeH1Ez-eoGxKSCvrw0YfSsoR5e7OXAo0zzaUBgMnZ8raSz_ualOrGhQw2aiz9b1etQalQpKvKOc-bUkrv5a_X5GmUhZIVc-f70RKf9sxP6M0OY5bNSkN8mvb3rhAYrUDTtcyGePpu54T/s400/IMG_8182.JPG" width="400" /></a></div>
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Tretes les espines, posem els lloms en un bol junt amb la meitat del suc de la llauna.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2FSTwj12IK7IpK7mNU_T_ZEQ9_9z2A3l3IVDEE5di8XeEaxKo4fqtc85q0BONKHkPjvMKI90tJrrKZ4o9IW9ZFVfwcC7Hw9HAH_68kO3k1kKm7exGkdfYTxOwMkoQXK3HWlgbkDN02gf/s1600/IMG_8184.JPG" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2FSTwj12IK7IpK7mNU_T_ZEQ9_9z2A3l3IVDEE5di8XeEaxKo4fqtc85q0BONKHkPjvMKI90tJrrKZ4o9IW9ZFVfwcC7Hw9HAH_68kO3k1kKm7exGkdfYTxOwMkoQXK3HWlgbkDN02gf/s400/IMG_8184.JPG" width="400" /></a></div>
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Afegim la llauna de cavalla, mirant de treure les espines si en porten.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOXGu3ly-cszRe8RdNp2DN8mOIk-zy1K3z6mrlFTXfHK57P6pHAfi6CcwQmqinC6vk7SkXzI_9LJa-KJcdZTXeLdOxHzmgSz396_ZO0LcnR4H-JGoDpg-n5ReIbVJDaxJB6clvmh1hFRo/s1600/IMG_8185.JPG" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOXGu3ly-cszRe8RdNp2DN8mOIk-zy1K3z6mrlFTXfHK57P6pHAfi6CcwQmqinC6vk7SkXzI_9LJa-KJcdZTXeLdOxHzmgSz396_ZO0LcnR4H-JGoDpg-n5ReIbVJDaxJB6clvmh1hFRo/s400/IMG_8185.JPG" width="400" /></a></div>
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Incorporem els musclos i la meitat del suc de la llauna.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg00VfMsNPwqct7QR7xrrhl5AekZRudVgXMFISSqVVLzPtQoCGTM23ujnkOxJ8oBj6oEb1Nyg-rn20V1cwS0qCGErnFuUJWQTrq2ilcefisQf5PE4o-PfUy7ZTyzCSUeL4HSdwftCvqC_bD/s1600/IMG_8188.JPG" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg00VfMsNPwqct7QR7xrrhl5AekZRudVgXMFISSqVVLzPtQoCGTM23ujnkOxJ8oBj6oEb1Nyg-rn20V1cwS0qCGErnFuUJWQTrq2ilcefisQf5PE4o-PfUy7ZTyzCSUeL4HSdwftCvqC_bD/s400/IMG_8188.JPG" width="400" /></a></div>
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Afegim la cullerada de mantega tallada a trossets i la cullerada de vinagre de Mòdena.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZgrMcz-oyDaq52Zfy0XAZXHkGoxXOynX118PXQ99FMemZFrxbvNmYMOTItEIk7aGP9yjAxb7JCXzQayTZgPD0fc9QWnCqVbp-IRbjb8khScX3-Pl4SioOAUXn5XC1CrDkkRJl5_Hqgcf/s1600/IMG_8191.JPG" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZgrMcz-oyDaq52Zfy0XAZXHkGoxXOynX118PXQ99FMemZFrxbvNmYMOTItEIk7aGP9yjAxb7JCXzQayTZgPD0fc9QWnCqVbp-IRbjb8khScX3-Pl4SioOAUXn5XC1CrDkkRJl5_Hqgcf/s400/IMG_8191.JPG" width="400" /></a></div>
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Quan tenim tots els ingredients dintre del bol, triturem tot fins donar-li la textura que més ens agradi.</div>
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<img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Kq1f-GifUqLiDJCH5CJB5Uj_ZshKRohc_a1cOEONtKlntnWvKD43anPUCTybU2bWE1fGDZmPioP2jW189UHL3ldEkzZ5FIEWYcoCg3LZ7dyc9UBomC0Rp-vi29CYflYSIzHYK9OGf8U6/s400/IMG_8192.JPG" width="400" /></div>
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Aquest serà el resultat final. Reservar a la nevera fins l'hora de servir.</div>
castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com0tag:blogger.com,1999:blog-9221678047364082433.post-37578210446294247122013-08-21T23:13:00.000+02:002013-08-21T23:25:56.389+02:00Canelons d'estiu<div style="text-align: justify;">
Aquesta recepta és la que fa la mestressa de casa fa anys, molt laboriosa però amb un resultat espectacular. Per molts de la família en lloc de canelons d'estiu són canelons de Festa Major... Un visca per la cuinera!</div>
<strong></strong><br />
<strong>Ingredients:</strong><br />
<strong></strong><br />
<em>(Per 20 canelons)</em><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNbsk8WnW5Z9tGKBYcEdtx6mMrEwc_QuT07yJtTtiAMuvOwMrOXCciVr8H9rBDG-LZuazN6hqjrxXZkF7fSfPh7Wm1Inv1jwc12AZ4aAPD6CvI_iic1Il9qboMI5NESHH64Mmsq2RhAD2i/s1600/IMG_8018.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNbsk8WnW5Z9tGKBYcEdtx6mMrEwc_QuT07yJtTtiAMuvOwMrOXCciVr8H9rBDG-LZuazN6hqjrxXZkF7fSfPh7Wm1Inv1jwc12AZ4aAPD6CvI_iic1Il9qboMI5NESHH64Mmsq2RhAD2i/s320/IMG_8018.JPG" width="320" /></a><br />
<ul>
<li>3 pebrots vermells</li>
<li>5 ous</li>
<li>1 ceba de Figueres</li>
<li>3 cullerades de salsa de tomàquet</li>
<li>2 llaunes de tonyina</li>
<li>1 caixa de canelons</li>
<li>Maonesa</li>
<li>Oli d'oliva</li>
<li>Sal</li>
</ul>
<strong></strong><br />
<strong></strong><br />
<strong>Elaboració:</strong><br />
<br />
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpg97BfYiCHoEx_pyjCjyKghzqf6nHT5fZ3wtLqDpEMDSmkNXsSUt8MKn8NtxIvVvM7n0Jkio6CY5dZkV1RNe9bi3fEpFWoYLO_BSsZmtp-KhVdaVroyd_uRQmFujZml5dIUgT_sX79L1/s1600/IMG_8084.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpg97BfYiCHoEx_pyjCjyKghzqf6nHT5fZ3wtLqDpEMDSmkNXsSUt8MKn8NtxIvVvM7n0Jkio6CY5dZkV1RNe9bi3fEpFWoYLO_BSsZmtp-KhVdaVroyd_uRQmFujZml5dIUgT_sX79L1/s320/IMG_8084.JPG" width="320" /></a><br />
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<div style="text-align: justify;">
Netegem els pebrots vermells, assequem i untem amb oli. Els posem a <a href="http://castellar-digital.blogspot.com.es/2011/08/escalivada-al-forn.html">escalivar al forn</a> durant 45 minuts a 200 graus. A mitja cocció li donem la volta als pebrot.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmHTxJGmsTST8AzqL_0nLaE2KwcKpgE6LIfS06NuZIm4Vh0fHLihQZMA8bFiOIutO05QKq0ViV97LFTnTIPYo9ZRbRKmMeUq2uN3qWLbzicqTvfBTOddyLiJrVtO1BhiBuqPrRarWdDfUb/s1600/IMG_8087.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmHTxJGmsTST8AzqL_0nLaE2KwcKpgE6LIfS06NuZIm4Vh0fHLihQZMA8bFiOIutO05QKq0ViV97LFTnTIPYo9ZRbRKmMeUq2uN3qWLbzicqTvfBTOddyLiJrVtO1BhiBuqPrRarWdDfUb/s320/IMG_8087.JPG" width="320" /></a></div>
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<div style="text-align: justify;">
Finalitzada la cocció, els pelem, els trèiem les llavors i tallem a tires. Reservem el suc dels pebrots, per afegir-lo al sofregit, i 20 tires petites per decorar els canelons.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLFWS5md5rzFHmwEPWYUeJ44iNLUurFIyNLnufdOJUKLbJCXLWWoqFXROPUmdx4KpJ1GXyTgvI-JDD0IVzxS0GeFlMf3xAJO2CxXMDpT5yRp5WZYghbr05tnHTs9NRiwQ6r-2n-s6F34E7/s1600/IMG_8089.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLFWS5md5rzFHmwEPWYUeJ44iNLUurFIyNLnufdOJUKLbJCXLWWoqFXROPUmdx4KpJ1GXyTgvI-JDD0IVzxS0GeFlMf3xAJO2CxXMDpT5yRp5WZYghbr05tnHTs9NRiwQ6r-2n-s6F34E7/s320/IMG_8089.JPG" width="320" /></a></div>
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<div style="text-align: justify;">
Tallem la ceba a juliana. Salem i sofregim en una paella a foc mig, remenant de tant en tant fins que estigui daurada. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3CU3-ZmIwL7xViQRLDZonE4DF4X4lYIFweHBlvT4ehsacafL3kSltU6q8H5LKjRbI5kSIqnRgBmtlrRr0eEA5Kh8m6NZCuGNfXC0N4JFMOCFZMSWB8MzC1EAYg4XFq01yRQQ4jBuAgrw/s1600/IMG_8094.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3CU3-ZmIwL7xViQRLDZonE4DF4X4lYIFweHBlvT4ehsacafL3kSltU6q8H5LKjRbI5kSIqnRgBmtlrRr0eEA5Kh8m6NZCuGNfXC0N4JFMOCFZMSWB8MzC1EAYg4XFq01yRQQ4jBuAgrw/s320/IMG_8094.JPG" width="320" /></a><br />
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<div style="text-align: left;">
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<div style="text-align: justify;">
Afegim el pebrot escalivat,el suc dels pebrot i les 3 cullerades de tomàquet. Deixem coure 2 minuts més i deixem refredar. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbEXwGZvP-yr_djufoWOKDgXgyliCkOUZMp5X6hx3yTELdvhfsHbHBq1RjNEV1Osm_D2BDObk9LCCW5J6gcr33FovCMKUHsy5ApWYRaLvoSrMl3D9tTuZBA9MVJCSB0YX4V6_IepCo42R3/s1600/IMG_8128.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbEXwGZvP-yr_djufoWOKDgXgyliCkOUZMp5X6hx3yTELdvhfsHbHBq1RjNEV1Osm_D2BDObk9LCCW5J6gcr33FovCMKUHsy5ApWYRaLvoSrMl3D9tTuZBA9MVJCSB0YX4V6_IepCo42R3/s320/IMG_8128.JPG" width="320" /></a></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
Posem en un cassó amb aigua freda i una mica de sal 5 ous. Deixem bullir durant 10 minuts. Passats els 10 minuts els retirem i refredem amb aigua freda. Els pelem i reservem 2 ous per decorar.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiKG7oMKK1g0phcLeASJSeQRUGCe4fQAqD7wLfRHPDAGBGh1QHggKhxF4HTq3eh20067Q-mu1OJs-YZ5scyC0YFeYOUSMCqwIvOzHUKlDC01ZLpA8VI9CrFy6bw_8JhcqG6hkexzVOdYRy/s1600/IMG_8102.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiKG7oMKK1g0phcLeASJSeQRUGCe4fQAqD7wLfRHPDAGBGh1QHggKhxF4HTq3eh20067Q-mu1OJs-YZ5scyC0YFeYOUSMCqwIvOzHUKlDC01ZLpA8VI9CrFy6bw_8JhcqG6hkexzVOdYRy/s320/IMG_8102.JPG" width="320" /></a></div>
<div style="text-align: justify;">
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Esmicolem la tonyina i la ajuntem amb els 3 ous picats. Tota aquesta massa l'afegim amb el sofregit.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuQvljRYIytugnYzL_wuIRrlGT3jBaELwk3GOCpFxgZLGdNXc5P3avKqr9SkoCPM_vCcmC7w9SaGZfznHaCRhuBdXsvXmN1FZHtEyAbRUrlJSsWsohueycTbygu9XZW9c0JEfeACIzB6CG/s1600/IMG_8105.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuQvljRYIytugnYzL_wuIRrlGT3jBaELwk3GOCpFxgZLGdNXc5P3avKqr9SkoCPM_vCcmC7w9SaGZfznHaCRhuBdXsvXmN1FZHtEyAbRUrlJSsWsohueycTbygu9XZW9c0JEfeACIzB6CG/s320/IMG_8105.JPG" width="320" /></a></div>
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Quan ho tenim tot junt, barregem bé tots els ingredients. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPrLd45bwanf-Q93ejsNQStBwHGONFk1Pn4smjXKmAemSlCOpMzlnE7r31vzSchBhj3RgRis2HH6fKkSfc0xeCpMrwEGAX853eNgTL_SAD0IfHHan18G_IQ81qcjJBGU8t6GacMwEAUyq/s1600/IMG_8107.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPrLd45bwanf-Q93ejsNQStBwHGONFk1Pn4smjXKmAemSlCOpMzlnE7r31vzSchBhj3RgRis2HH6fKkSfc0xeCpMrwEGAX853eNgTL_SAD0IfHHan18G_IQ81qcjJBGU8t6GacMwEAUyq/s320/IMG_8107.JPG" width="320" /></a><br />
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Quan la massa la tenim ben barrejada, la passem per la picadora i la deixem refredar a la nevera una estona, perquè agafi textura.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ_p-ZjTqXFuHOxzXz9jlSoAeM-yoSF4aLU6aiDZLhpxN1ow0wI22ZzYpH-VA_7gQErte0oZ9D-_1dtVCjqkupYDr95JO1TTTRuoohSaqkPjXLeyqa4zwYNq6F7GwvcXYTfgkFR6qNUTYx/s1600/IMG_8126.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ_p-ZjTqXFuHOxzXz9jlSoAeM-yoSF4aLU6aiDZLhpxN1ow0wI22ZzYpH-VA_7gQErte0oZ9D-_1dtVCjqkupYDr95JO1TTTRuoohSaqkPjXLeyqa4zwYNq6F7GwvcXYTfgkFR6qNUTYx/s320/IMG_8126.JPG" width="320" /></a><br />
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Bullim les plaques de pasta de canelons amb aigua i una cullerada de sal, seguint les instruccions del fabricant.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWJJ9B5aJeOWClNeMaMall7_hOBcZDCuBuP6iTcrZ4TMIzrULYMAWkPK6jU6r8kOb0LacmxLM68FwvlxCjWGiCwdLGNO_9auUL4AmHH_jOfVCBeBznOE79xjzMalyDKc2ix-ioV5PFo0V/s1600/IMG_8133.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWJJ9B5aJeOWClNeMaMall7_hOBcZDCuBuP6iTcrZ4TMIzrULYMAWkPK6jU6r8kOb0LacmxLM68FwvlxCjWGiCwdLGNO_9auUL4AmHH_jOfVCBeBznOE79xjzMalyDKc2ix-ioV5PFo0V/s320/IMG_8133.JPG" width="320" /></a><br />
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Un cop bullida la pasta, les escorrem i les estenem sobre un drap de cuina, acabant d'assecar amb un altre drap per sobre. Repartim la massa que teníem en la nevera en les plaques de canelons.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSpvMfkgvqjxGqlQhrZehvs08WC45iTssxSN7sNaflhbBz035JekaXLJJol4TpX50lJl00kz96CENz4MiBFQrtLDTfXGOF7vIx7UysHguTW3dIm7MvUq3NMxwzPYXXP9xEhaxJEZg58VQ/s1600/IMG_8138.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSpvMfkgvqjxGqlQhrZehvs08WC45iTssxSN7sNaflhbBz035JekaXLJJol4TpX50lJl00kz96CENz4MiBFQrtLDTfXGOF7vIx7UysHguTW3dIm7MvUq3NMxwzPYXXP9xEhaxJEZg58VQ/s320/IMG_8138.JPG" width="320" /></a><br />
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Quan tenim tota la massa repartida, emboliquem els canelons i posem la maionesa per sobre.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk449J6_hSInT1-x9OmdP1OptIa-lCMKlPbQ4V4WrwJfDEIMfHOIGqRQYh-Oudj5GQflzHN521_i4sIExy0ectYufDG9SHjis5JV2iPL6MjGRJcex6FdSRShlR-BkIrSCNWHJ8G4vGe3uq/s1600/IMG_8140.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk449J6_hSInT1-x9OmdP1OptIa-lCMKlPbQ4V4WrwJfDEIMfHOIGqRQYh-Oudj5GQflzHN521_i4sIExy0ectYufDG9SHjis5JV2iPL6MjGRJcex6FdSRShlR-BkIrSCNWHJ8G4vGe3uq/s320/IMG_8140.JPG" width="320" /></a><br />
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Ratllem els 2 ous durs, per damunt dels canelons.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFrByrlH-qcydEqjslhFykMqKOmkDQVgePiUB5KhHuKSJ703yTGHOt2y8mu9bnjlJ_0W3TVnMplHOcv1NXuzd7ArgxyeQmUBiVXtlets7jm2Hl-_VqAkJDEf3EWCFCxrkh3FhnYTeG4qyx/s1600/IMG_8148.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFrByrlH-qcydEqjslhFykMqKOmkDQVgePiUB5KhHuKSJ703yTGHOt2y8mu9bnjlJ_0W3TVnMplHOcv1NXuzd7ArgxyeQmUBiVXtlets7jm2Hl-_VqAkJDEf3EWCFCxrkh3FhnYTeG4qyx/s320/IMG_8148.JPG" width="320" /></a></div>
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Acabem decorant amb les tires de pebrot vermell que teníem reservades. i que també servirà d'orientació a l'hora de servir-los.<br />
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castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com1tag:blogger.com,1999:blog-9221678047364082433.post-29860101199511587872013-08-14T23:30:00.000+02:002013-08-14T23:30:34.550+02:00Pollastre a l'ast<div style="text-align: justify;">
Lo curiós d'aquesta recepta del pollastre, es que esta cuinat al forn i té el gust de fet a l'ast. La base d'aquesta recepta és del llibre "<a href="http://www.casadellibro.com/libro-la-comida-de-la-familia/9788492981823/1884702">La comida de la família</a>" del mestre <a href="http://ca.wikipedia.org/wiki/Ferran_Adri%C3%A0_Acosta">Ferran Àdria</a>. Això vol dir molt bona cuina a baix preu. Aquest plat el podem acompanyar amb unes <a href="http://castellar-digital.blogspot.com.es/2013/05/patates-palla.html">patates palla</a>.</div>
<br />
<strong>Ingredients:</strong><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pW7yNEBUchc8r5ord80t0LAmSV3kcWYYAm1iXG53IHS66ZavtpWh5TwJvE4vJrGfFc9kASTn5o19m7K_1dO9YXt-Edi9bN54OBcHXAhdYd6b_F-haAd_La5IkJnxIaJ_-X-5CZvW07Pk/s1600/IMG_7951.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pW7yNEBUchc8r5ord80t0LAmSV3kcWYYAm1iXG53IHS66ZavtpWh5TwJvE4vJrGfFc9kASTn5o19m7K_1dO9YXt-Edi9bN54OBcHXAhdYd6b_F-haAd_La5IkJnxIaJ_-X-5CZvW07Pk/s320/IMG_7951.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>
<ul>
<li>1 pollastre sencer, no gaire gran</li>
<li>1 llimona petita</li>
<li>2 cullerades de llard de porc</li>
<li>2 dents d'all</li>
<li>3 cullerades de vi blanc</li>
<li>3 cullerades d'aigua</li>
<li>Romaní sec</li>
<li>Farigola seca</li>
<li>Llorell sec</li>
<li>Pebre negra en gra</li>
<li>Oli d'oliva suau</li>
<li>Sal</li>
</ul>
<strong></strong><br />
<strong>Elaboració:</strong><br />
<br />
<ol>
<li><div style="text-align: justify;">
Buidem i netegem el pollastre, retire el cap i socarrimem. Untem amb oli d'oliva i el posem sobre una plata que pugui posar-se al forn. </div>
</li>
<li><div style="text-align: justify;">
Salpebrem per fora i per dintre. Rallem la pell de la llimona per fora del pollastre i el farcim amb la llimona tallada en trossos i els grans d'all sense pelar. Embardurnem el pollastre amb les herbes aromàtiques, triturades o passades pel molinet. </div>
</li>
<li><div style="text-align: justify;">
Repartim la llard de porc per la plata i el pollastre, la posem al forn a 200 graus, durant 25minuts amb les pechugues cap avall i 35 minuts cap dalt.</div>
</li>
<li><div style="text-align: justify;">
Retirem del forn i desglasem el suc de la plata amb el vi blanc deixem reduir i afegim l'aigua i tornem a reduir. </div>
</li>
<li><div style="text-align: justify;">
Tallem el pollastre a trossos, el posem en una safata, repartim el suc per sobre i el portem a taula.</div>
</li>
</ol>
castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com1tag:blogger.com,1999:blog-9221678047364082433.post-31801045866984212832013-08-07T22:56:00.000+02:002013-09-09T20:42:59.296+02:00Coca de formatge i tomàquet<div style="text-align: justify;">
Per trencar amb la monotonia, avui he canviat les coques que feia de <a href="http://castellar-digital.blogspot.com.es/2011/02/coca-de-llardons.html">llardons</a>, per aquesta de formatge i tomàquet. Ha agradat als més grans de casa, la pròxima de xocolata segur que agradarà als més petits. Tot és posar-s'hi !!!<br />
</div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMbSxltPHnxJ6RDM7mIXnif7pLK4u-ThvIK334fTvUJ05tWzMB6oqXM_awQjp9G5ikOP4iCzW4SgLcs3PQt1kDXbYIksvooX4p4GWnbw-ddzWZm0kXoKG3sh40Vl6AKyo2a0HeKIMoPM5y/s1600/IMG_8274.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMbSxltPHnxJ6RDM7mIXnif7pLK4u-ThvIK334fTvUJ05tWzMB6oqXM_awQjp9G5ikOP4iCzW4SgLcs3PQt1kDXbYIksvooX4p4GWnbw-ddzWZm0kXoKG3sh40Vl6AKyo2a0HeKIMoPM5y/s320/IMG_8274.JPG" width="320" /></a><strong>Ingredients:</strong><br />
<strong></strong><br />
<ul>
<li>1 làmina de pasta de full</li>
<li>20 g de llar de porc</li>
<li>150 g de formatge <a href="http://ca.wikipedia.org/wiki/Cheddar_(formatge)">cheddar</a>, tallat a làmines </li>
<li>4 tomàquets madurs</li>
<li>3 cullerades de <a href="http://ca.wikipedia.org/wiki/Mostassa_(condiment)#Elaboraci.C3.B3">mostassa de Dijon</a></li>
<li>8 fulles d'alfàbrega fresca</li>
<li>Oli d'oliva verge</li>
<li>Sal</li>
</ul>
<strong></strong><br />
<strong>Elaboració:</strong><br />
<br />
<ol>
<li><div style="text-align: justify;">
Posem a escalfar el forn a 200 graus. </div>
</li>
<li><div style="text-align: justify;">
Estenem la làmina de pasta de full sobre el paper de forn, que ja porta la pasta.</div>
</li>
<li><div style="text-align: justify;">
Escalfem en el microones la llar de porc i amb l'ajut d'un pinzell, la repartim per sobre de la pasta de full. Punxem la pasta de full amb una forquilla, perquè la pasta no pugi. Amb l'ajut d'una cullera estenem la mostassa per sobre la pasta de full.</div>
</li>
<li><div style="text-align: justify;">
Cobrim tota la pasta de full amb les làmines de formatge.</div>
</li>
<li><div style="text-align: justify;">
Tallem els tomàquets en rodanxes de 0,5 cm, les repartim per sobre del formatge i amanim ham unes gotes d'oli per sobre. </div>
</li>
<li><div style="text-align: justify;">
Quan tinguem el forn a 200 graus, posem la coca durant 23 minuts, quan faltin 3 minuts incorporem per sobre l'alfàbrega picada.</div>
</li>
</ol>
castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com0tag:blogger.com,1999:blog-9221678047364082433.post-44964812971995330422013-08-01T21:38:00.000+02:002013-08-23T22:39:30.479+02:00Galetes d'ametlla<div style="text-align: justify;">
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnxueoXuI0E9JkA3ekW_lLWKLloqsjKb4ZhTFOv4crDn1Co5_C-v3Ro6tCuXFYDQI1MLl_Iy-ZZ5gPLNULAM_qxT9x6mT5x15XpiMk-JRFLPvid4wwjeQ-rZW0-bqe-ebjqrbWfEcaV2Z/s320/IMG_8034.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A punt de posar al forn</td></tr>
</tbody></table>
Anar a la piscina surt a compte, a més a més de refrescar-te una miqueta, també et poden donar receptes exquisides, com aquesta que m'ha donat l'Anna. Les podem aromatitzar amb la ratlladura de mitja taronja o llimona, barrejada amb la massa. Aquesta recepta dona per dues safates, la primera la he fet sense aromatitzar i la segona amb la ratlladure de mitja taronja. Totes dues han quedat molt bones. <strong>Moltes gràcies Anna !!!</strong><br />
<br />
<br />
</div>
<div style="text-align: justify;">
<b><u>Ingredients:</u></b></div>
<br />
<ul>
<li>1 ou sencer batut</li>
<li>90 gr de sucre moreno</li>
<li>1 bosseta de 125 g d'ametlla crua a trossets</li>
</ul>
<div>
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtI8kAvRnN-5OWmAmey8lsv2rrxGqXfyq_vY5TTx23T6-cBTtfYZH58fJ7HLw7EvyugSZDNZy2KFtyPArDuc2RDOU_uvRQ5aDi1dUlzpcCCstp7p1KAlKzgunC0RdJ0an9twk3N3jPbVIY/s1600/IMG_8046.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtI8kAvRnN-5OWmAmey8lsv2rrxGqXfyq_vY5TTx23T6-cBTtfYZH58fJ7HLw7EvyugSZDNZy2KFtyPArDuc2RDOU_uvRQ5aDi1dUlzpcCCstp7p1KAlKzgunC0RdJ0an9twk3N3jPbVIY/s320/IMG_8046.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Resultat final</td></tr>
</tbody></table>
<b><u>Elaboració:</u></b></div>
<ol>
<li><div style="text-align: justify;">
Escalfar el forn a 170 graus. </div>
</li>
<li><div style="text-align: justify;">
Barrejar-ho tot i fer pilotonets petits en una safata del forn. </div>
</li>
<li><div style="text-align: justify;">
Aixafar bé amb una forquilla. </div>
</li>
<li><div style="text-align: justify;">
Al forn a mitja alçada i fins que quedin ben torradetes, uns 6 minuts.</div>
</li>
</ol>
<div>
<br />
Que vagi de gust!!!! </div>
castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com1tag:blogger.com,1999:blog-9221678047364082433.post-50027636765310097242013-07-28T23:54:00.001+02:002013-07-28T23:54:45.052+02:00Mojito sense alcohol<div style="text-align: justify;">
Aquesta és una recepta refrescant , molt adient per suportar les fortes calors d'aquest dies. Desprès de portar dues tardes experimentant la recepta, us aconsello no deixeu de provar-la !!! Piscina i mojito... en temps de crisi no cal anar-hi a la <a href="http://ca.wikipedia.org/wiki/Bodeguita_del_Medio_(l'Havana)">Bodeguita del Medio</a>.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJ3KvwKZL4-ZK2Q0zTHqaEcJhYIpvhrd4ljQvwoPfTl_uDussnbkRE0VJSyW-xpSPnuRYz7eykUjPGkoXm-6jRPyhLB1hl2sYna-x9He1JhUoI2OWFtWt767zk9MRgQm_j6BFIEVhyphenhyphenH21/s1600/IMG_8010.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJ3KvwKZL4-ZK2Q0zTHqaEcJhYIpvhrd4ljQvwoPfTl_uDussnbkRE0VJSyW-xpSPnuRYz7eykUjPGkoXm-6jRPyhLB1hl2sYna-x9He1JhUoI2OWFtWt767zk9MRgQm_j6BFIEVhyphenhyphenH21/s320/IMG_8010.JPG" width="320" /></a><br />
<strong></strong><br />
<strong>Ingredients:</strong><br />
<br />
<ul>
<li>8 cullerades (rases) de sucre morè</li>
<li>2 llimes</li>
<li>4 branquetes de menta</li>
<li>12 glaçons de gel</li>
<li>1 sifó o aigua amb gas</li>
</ul>
<br />
<br />
<strong>Elaboració:</strong><br />
<strong></strong><br />
<ol>
<li><div style="text-align: justify;">
Repartim el sucre morè amb 4 gots.</div>
</li>
<li><div style="text-align: justify;">
Tallem en daus petits una llima i la repartim en els gots.</div>
</li>
<li><div style="text-align: justify;">
Posem les fulles de la menta dintre dels gots, deixant les puntes per guarnir-lo.</div>
</li>
<li><div style="text-align: justify;">
Exprimim el suc de l'altre llima i la repartim a part iguals en els els gots.</div>
</li>
<li><div style="text-align: justify;">
Amb l'ajuda d'una mà de morter, aixafem el sucre, la llima i les fulles de menta.</div>
</li>
<li><div style="text-align: justify;">
Piquem els glaçons de gel i els repartim en els gots i ho remenem tot. Afegim de 1 a 2 dl de sifó o aigua amb gas.</div>
</li>
<li><div style="text-align: justify;">
El guarnim amb les branquetes de menta i la canyeta per beurà el mojito.</div>
</li>
</ol>
castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com1tag:blogger.com,1999:blog-9221678047364082433.post-51181978710711754382013-07-24T14:04:00.000+02:002013-08-26T10:16:42.016+02:00Carbassons farcits de gambes i botifarra negra<div style="text-align: justify;">
<span lang="CA"><span style="font-family: Verdana, sans-serif;">Tot un repte per aquest aprenent, ha estat
fer aquesta recepta. Desprès de buscar varies receptes de farcits, he seguit
els passos del bloc <a href="http://elsfogonsdelpare.blogspot.com.es/">El fogons del pare</a>, amb petites variacions. El resultat de la recepta<span style="mso-spacerun: yes;"> <strong>Ex</strong></span><strong>cel·lent</strong>
!!!</span></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="CA"><o:p><span style="font-family: Verdana, sans-serif;"> </span></o:p></span><span lang="CA"><span style="font-family: Verdana, sans-serif;"><strong>Ingredients:</strong></span></span><br />
</div>
<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjohXRVf-9mtmBi-00iCJtFz8VbYQzp_ZAsI7bT2rC2ZQD4bQp14mQ3EydJJGmfaoYWb1kAc1JH96-CpE1Pj7SU2d1I6jkx_eueRPeS4CaMiu6ysTzTbFuPMtrvWTEOQwNLrhKezNNUUhH4/s1600/IMG_7939.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjohXRVf-9mtmBi-00iCJtFz8VbYQzp_ZAsI7bT2rC2ZQD4bQp14mQ3EydJJGmfaoYWb1kAc1JH96-CpE1Pj7SU2d1I6jkx_eueRPeS4CaMiu6ysTzTbFuPMtrvWTEOQwNLrhKezNNUUhH4/s320/IMG_7939.JPG" width="320" /></a>
<li><span style="font-family: Verdana, sans-serif;">
</span><span lang="CA"><span style="mso-spacerun: yes;"><span style="font-family: Verdana, sans-serif;"> </span></span></span><span lang="CA"><span style="font-family: Verdana, sans-serif;">4 carbassons mitjans</span></span></li>
<li><span lang="CA"></span><span lang="CA"><span style="font-family: Verdana, sans-serif;">15 gambes descongelades i pelades</span></span></li>
<li><span lang="CA"></span><span style="font-family: Verdana, sans-serif;"><st1:metricconverter productid="100 g" w:st="on"><span lang="CA">100 g</span></st1:metricconverter><span lang="CA"> de botifarra negra</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span lang="CA"></span></span><span lang="CA"><span style="font-family: Verdana, sans-serif;">1 ceba</span></span></li>
<li><span lang="CA"></span><span lang="CA"><span style="font-family: Verdana, sans-serif;">1 tall<span style="mso-spacerun: yes;">
</span>de formatge danès</span></span></li>
<li><span lang="CA"></span><span style="font-family: Verdana, sans-serif;"><st1:metricconverter productid="80 g" w:st="on"><span lang="CA">80 g</span></st1:metricconverter><span lang="CA"> de parmesà rallat</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span lang="CA"></span></span><span lang="CA"><span style="font-family: Verdana, sans-serif;">1 cullerada de farina</span></span></li>
<li><span lang="CA"></span><span lang="CA"><span style="font-family: Verdana, sans-serif;">1 tassa petita de llet</span></span></li>
<li><span lang="CA"></span><span lang="CA"><span style="font-family: Verdana, sans-serif;">Oli d'oliva</span></span></li>
<li><span lang="CA"></span><span lang="CA"><span style="font-family: Verdana, sans-serif;">Sal </span></span></li>
<li><span lang="CA"></span><span lang="CA"><span style="font-family: Verdana, sans-serif;">Pebre negra</span></span></li>
</ul>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<span lang="CA"><span style="font-family: Verdana, sans-serif;"><strong>Elaboració:</strong></span></span><br />
<ol>
<li><div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">
</span><span lang="CA"><span style="font-family: Verdana, sans-serif;">Netegem
els carbassons, els tallem per la meitat i els posem a bullir,<span style="mso-spacerun: yes;"> </span>durant 10 minuts en una cassola amb abundant
aigua amb sal. Retirem del foc els posem a refredar amb aigua
freda i gel. Quan estiguin freds, els escorrem i amb l’ajuda de una cullereta, buidem la carn
dels carbassons, deixant uns 0,5 cm de pell i carn, i els reservem.</span></span></div>
</li>
<li><div style="text-align: justify;">
<span lang="CA"><span style="font-family: Verdana, sans-serif;"> En una paella amb una mica oli, marquem les gambes banda i banda, les tallem a trosset i les reservem. </span></span></div>
</li>
<li><div style="text-align: justify;">
<span lang="CA"><span style="font-family: Verdana, sans-serif;">En la mateixa paella fregim la botifarra negra
tallada petita i reservem.</span></span></div>
</li>
<li><div style="text-align: justify;">
<span lang="CA"></span><span lang="CA"><span style="font-family: Verdana, sans-serif;">Afegim una mica més d'oli a la paella i posem la ceba picada, quan comenci a enrossir afegim la carn dels carbassóns<span style="mso-spacerun: yes;"> </span>picada i el pebre negra. </span></span></div>
</li>
<li><div style="text-align: justify;">
<span lang="CA"><span style="font-family: Verdana, sans-serif;">Quan tinguem el
sofregit posem la farina, remenem duran 2 minuts mirant que no es cremi. Incorporem
la llet poc a poc i el formatge danès tallat a trossos petits.</span></span></div>
</li>
<li><div style="text-align: justify;">
<span lang="CA"><span style="font-family: Verdana, sans-serif;"> Feta la beixamel
afegim la botifarra negra i les gambes. </span></span></div>
</li>
<li><div style="text-align: justify;">
<span lang="CA"><span style="font-family: Verdana, sans-serif;">Tot seguit farcim els carbassons, el parmesà ratllat per sobre i posem al forn fins que estiguin gratinats.</span></span></div>
</li>
</ol>
castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com1tag:blogger.com,1999:blog-9221678047364082433.post-82355716948740821162013-07-17T16:55:00.000+02:002013-07-17T16:55:22.285+02:00Mongetes tendres amb vinagreta d'herbes<div class="separator" style="clear: both; text-align: justify;">
Si tenim a prop herbes aromàtiques fresques per cuinar, podem fer aquest plat molt refrescant. Per fer la vinagreta podeu experimenta amb les diferents herbes aromàtiques que tingueu a mà, mantenint una proporció entre l'oli i el vinagre.</div>
<br />
<strong>Ingredients:</strong><br />
<br />
<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt0NuVBgyFl9fxG6u4LeWql8ll-OqRWtaJLfr6OQkjmCztjooxD8RHgbsxtTT9jOeTPU4RPfmt_5uVmYGG72IvC7YS7Ap7qiK3xH-DQvnbA6ibltxqn2H3l5PDGGDogmcGh6xWC0MYSVzL/s1600/IMG_7893.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt0NuVBgyFl9fxG6u4LeWql8ll-OqRWtaJLfr6OQkjmCztjooxD8RHgbsxtTT9jOeTPU4RPfmt_5uVmYGG72IvC7YS7Ap7qiK3xH-DQvnbA6ibltxqn2H3l5PDGGDogmcGh6xWC0MYSVzL/s320/IMG_7893.JPG" width="320" /></a>
<li>1 Kg de mongetes tendres</li>
<li>1 ceba tendre</li>
<li>1 ou dur </li>
<li>100 g d'olives verdes</li>
<li>Sal</li>
</ul>
<em>Per la vinagreta:</em><br />
<ul>
<li>1 ou dur</li>
<li>1 cullereta de julivert</li>
<li>1 cullereta de <a href="http://ca.wikipedia.org/wiki/Cibulet">cibulet</a></li>
<li>1 cullereta de <a href="http://ca.wikipedia.org/wiki/Mariallu%C3%AFsa">marialluïsa</a></li>
<li>1 cullereta d'<a href="http://ca.wikipedia.org/wiki/Orenga">orenga</a></li>
<li>3 parts d'oli d'oliva verge</li>
<li>1 part de vinagre</li>
<li>Sal</li>
</ul>
<br />
<strong>Elaboració:</strong><br />
<ol>
<li><div style="text-align: justify;">
Tallem les puntes de les mongetes, les rentem i les tallem en trossos de uns 2 cm. </div>
</li>
<li><div style="text-align: justify;">
En una olla amb abundant d'aigua i una cullerada de sal, posem a bullir durant 10-12 minuts.</div>
</li>
<li><div style="text-align: justify;">
Quan estiguin cuites, les refredem amb aigua freda i deixem escorra. </div>
</li>
<li><div style="text-align: justify;">
Quan estiguin escorregudes les posem en una safata, afegim per sobre tot ben picat la ceba, les olives i l'ou dur. </div>
</li>
<li><div style="text-align: justify;">
Amb l'ajuda d'una batedora elèctrica mesclem tot els ingredients de la vinagreta fins que quedi una salsa no molt espesa. </div>
</li>
<li><div style="text-align: justify;">
La posem en una salsera i la servim a taula junt a les mongetes.</div>
</li>
</ol>
castellardigitalhttp://www.blogger.com/profile/08905868996150972768noreply@blogger.com1