tag:blogger.com,1999:blog-78926412864687435852024-02-20T09:15:15.346-08:00. salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.comBlogger255125tag:blogger.com,1999:blog-7892641286468743585.post-61756820877962280612015-01-19T13:51:00.001-08:002015-01-19T15:58:20.601-08:00Risotto de safrà amb Mascarpone a l'aroma de tòfona blanca<div class="post-body entry-content" id="post-body-7961481477981879158" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; position: relative; width: 650px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVLvwS4CrIQ3vtuhBNi6QfbUSWTfr-iqpgAazmQE5NR00ddZVrQtX4FHC9asIPJ2nGELixeD8oxJCPRtN9eB_nhz877qVjlU_IJE22QIPoRfpT_Slalc42cD9JXY8dUHz7xYaouUo5lDw/s1600/cassola.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVLvwS4CrIQ3vtuhBNi6QfbUSWTfr-iqpgAazmQE5NR00ddZVrQtX4FHC9asIPJ2nGELixeD8oxJCPRtN9eB_nhz877qVjlU_IJE22QIPoRfpT_Slalc42cD9JXY8dUHz7xYaouUo5lDw/s1600/cassola.jpg" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_0b8OzZQdgw0q0DuJ13AUIg1gzJkODpefAI2NWP9sUlhdkUFUeCYqr8a7vm6KhOQZQEonxxtCH12erLE27gHJ7KSurXJ4BtNOQBZQJx8mSrCVpB3lE6nVEEHNJPxLsqefdsLkEx7B9c/s1600/plat01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_0b8OzZQdgw0q0DuJ13AUIg1gzJkODpefAI2NWP9sUlhdkUFUeCYqr8a7vm6KhOQZQEonxxtCH12erLE27gHJ7KSurXJ4BtNOQBZQJx8mSrCVpB3lE6nVEEHNJPxLsqefdsLkEx7B9c/s1600/plat01.jpg" height="534" width="640" /></a></div>
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<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: medium;"><b>Ingredients </b>(per a 4 persones.)<o:p></o:p></span></span></div>
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<span lang="CA" style="font-family: Times, 'Times New Roman', serif; font-size: medium;"><i>350 g. d’arròs Carnaroli.<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, 'Times New Roman', serif; font-size: medium;"><i>2 cebes de Figueres.<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, 'Times New Roman', serif; font-size: medium;"><i>4 pastanagues mitjanes.<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, 'Times New Roman', serif; font-size: medium;"><i>1 fulla d’api<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, 'Times New Roman', serif; font-size: medium;"><i>1 porro<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, 'Times New Roman', serif; font-size: medium;"><i>100 g. de formatge mascarpone<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, 'Times New Roman', serif; font-size: medium;"><i>safrà.</i></span></div>
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<span lang="CA" style="font-family: Times, 'Times New Roman', serif; font-size: medium;"><i>aigua<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, 'Times New Roman', serif; font-size: medium;"><i>oli<br />julivert<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, 'Times New Roman', serif; font-size: medium;"><i>mantega<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, 'Times New Roman', serif; font-size: medium;"><i>sal i pebre.<br />oli de tòfona blanca</i><o:p></o:p></span></div>
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<span lang="CA" style="font-family: Times, 'Times New Roman', serif; font-size: medium;"><b>Elaboració.</b><o:p></o:p></span></div>
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<span lang="CA" style="font-family: Times, 'Times New Roman', serif; font-size: medium;">Posem l’aigua a bullir per fer el caldo, i hi afegim una ceba partida, dues pastanagues, la fulla d’api, el porro i la sal. Ho fem bullir una hora.<o:p></o:p></span></div>
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<span lang="CA" style="font-family: Times, 'Times New Roman', serif; font-size: medium;">Picolem una ceba ben picolada..<o:p></o:p></span></div>
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<span lang="CA" style="font-family: Times, 'Times New Roman', serif; font-size: medium;">Incorporem a la cassola la ceba que hem tallat prèviament amb una culleradeta de mantega i ho deixem sofregir.<o:p></o:p></span></div>
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<span lang="CA" style="font-family: Times, 'Times New Roman', serif; font-size: medium;">Afegim les dues pastanagues atllades a rodanxes parides per la meitatuna mica de vi blanc i deixem que s’evapori.<o:p></o:p></span></div>
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<span lang="CA" style="font-family: Times, 'Times New Roman', serif; font-size: medium;">Seguidament hi afegim l’arròs i el safrà i ho barregem tot plegat...<o:p></o:p></span></div>
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<span lang="CA" style="font-family: Times, 'Times New Roman', serif; font-size: medium;">Després afegim el caldo que teníem fet fins que cobreixi l’arròs. Anirem incorporant caldo a mesura que l'arròs ens ho demani.<o:p></o:p></span></div>
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<span lang="CA" style="font-family: Times, 'Times New Roman', serif; font-size: medium;">Quan faltin 9 minutets per estar cuit l’arròs, incorporarem el formatge mascarpone.<o:p></o:p></span></div>
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<span lang="CA" style="font-family: Times, 'Times New Roman', serif; font-size: medium;">Quan faltin 3 minuts hi afegim julivert picat</span></div>
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<span lang="CA" style="font-family: Times, 'Times New Roman', serif; font-size: medium;">Deixem acabar de coure i tapem durant 5 minuts.<o:p></o:p></span></div>
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<span lang="CA" style="font-family: Times, 'Times New Roman', serif; font-size: medium;">(El temps de cocció de l’arròs Carnaroli és de15 minuts..)<br />Un cop posat l'arròs al plat l'amaniu amb oli de tòfona blanca perquè n'agafi l'aroma.</span></div>
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<span lang="CA" style="font-family: Times, 'Times New Roman', serif; font-size: medium;"><b>Vins:</b> <i>Brunus, 09. Negre. Portal del Monsant. D.O. Montsant. (12,15 €)<o:p></o:p></i></span></div>
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<span style="font-family: Times, 'Times New Roman', serif;"><i><span lang="CA" style="font-size: medium;"> Partida del Jueus, 09. Negre. Bodega Sanstravé. D.O. Conca de Barberà. (9. €) </span></i></span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: medium;"><i> Vilarnau Pinot Noir, 11. Rosat. Castell de Vilarnau. D.O. Penedès. (6.00 €)</i></span></div>
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salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com0tag:blogger.com,1999:blog-7892641286468743585.post-67739776246375254382015-01-15T07:22:00.002-08:002015-01-15T07:23:03.300-08:00Vichyssoise Adrià<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Aquestta recepta l'l'he trobada a la Cuina Irreductible de Manel Baxerias</b></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">És una recepta de vichyssoise de
Ferran Adrià però hi introduirem un parell de petites variacions, no
l’acompanyarem amb ous durs, ho farem amb ous poché i la servirem tèbia, no
freda de la nevera.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients </b>per a 2 persones:<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 porro<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 patata mitjana<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>½ ceba<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>40 ml. de nata liquida<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>2 ous<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>2 cullerades de mantega<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Caldo de pollastre 400 ml.<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Dauets de pa torrat<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Oli d’oliva extra verge<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Sal<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Pebre negre</i><o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Preparació:</b><o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Peleu, i trenqueu les patates, mentre aneu
escalfant el caldo d’au. Peleu i talleu el porro en juliana, poseu la ceba a
coure en una olla amb mantega i quan agafi color afegiu-li el porro i
deixeu-los coure junts.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Afegiu les patates trencades i el caldo calent
tapeu-ne l’olla i deixeu-les coure durant uns trenta minuts.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Mentre es couen les patates prepararem els ous
poché tal i com ja ho varem fer a la recepta de Sopa de ceba amb ou poché i fos
de formatge .<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Un cop passats els trenta minuts, o quan la
patata estigui cuita,apagueu el foc, tritureu amb la batedora fins aconseguir
una crema fina, afegiu-hi la nata líquida remeneu per homogeneïtzar la crema
amb la nata i poseu el punt de sal i pebre al vostre gust.<o:p></o:p></span></span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Quan aneu a servir poseu l’ou al fons del plat
avoqueu-hi la vichyssoise tèbia damunt, adorneu-lo amb els dauets de pa torrat
i amaniu-la amb oli d’oliva extra verge.</span></div>
salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com0tag:blogger.com,1999:blog-7892641286468743585.post-39561734645639312072015-01-14T09:52:00.002-08:002015-01-14T12:46:38.261-08:00Arròs de gambes i carxofes.<div style="background-color: white; box-sizing: border-box; color: #333333; line-height: 23px; margin-bottom: 2.3rem;">
<strong style="box-sizing: border-box;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Aquesta recepta, es fonamenta en un arròs amb carxofes i llagostins, excel-lent, servit al Restaurant Casa Rius de Deltebre i és d'en Joaquim Agulló.</span></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeT6MNDxQre2k2fAMCJqQ4UD0n96pq45pC5B_FosJ5ynQ5ew62WmLALQVP9_BMiILdXXRMb9JsxxoQB_veIyuVsP03t2PmqTcnGofD_vQ4CH8op_eb-ZphsN82j-ARpGgfeWp_tHpioLw/s1600/cassola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeT6MNDxQre2k2fAMCJqQ4UD0n96pq45pC5B_FosJ5ynQ5ew62WmLALQVP9_BMiILdXXRMb9JsxxoQB_veIyuVsP03t2PmqTcnGofD_vQ4CH8op_eb-ZphsN82j-ARpGgfeWp_tHpioLw/s1600/cassola.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 1.5;"><b>Ingredients per a 4 persones</b></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><i style="background-color: transparent;"><br /></i>
<i style="background-color: transparent;">400 g d’arròs bomba</i></span><br />
<i style="background-color: transparent;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Una dotzena de cloïsses</span></i><br />
<i style="background-color: transparent;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Una dotzena de gambes</span></i><br />
<i style="background-color: transparent;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">3/4 de litre de fumet de crancs</span></i><br />
<i style="background-color: transparent;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">1 ceba de Figueres</span></i><br />
<i style="background-color: transparent;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tomàquet madur</span></i><br />
<i style="background-color: transparent;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">1 pebrot verd</span></i><br />
<i style="background-color: transparent;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">4 carxofes</span></i><br />
<i style="background-color: transparent;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Tres o quatre grans d’all</span></i><br />
<i style="background-color: transparent;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Oli d’oliva, sal</span></i><br />
<i style="background-color: transparent;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Julivert</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbnVU2aeZAZkcRDhmsBsAbJCbXLyM-A2KMmAK9fAgCs20MbujEmSaxT_2gKMgAhC1MdTSl79PNUw3dgZGovg9Eq8jbFXLlqrAmdSfBFKKSKdHDI2nwz3DIM_Pva5t9Jn2HmthD0Ibcw8/s1600/plat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbnVU2aeZAZkcRDhmsBsAbJCbXLyM-A2KMmAK9fAgCs20MbujEmSaxT_2gKMgAhC1MdTSl79PNUw3dgZGovg9Eq8jbFXLlqrAmdSfBFKKSKdHDI2nwz3DIM_Pva5t9Jn2HmthD0Ibcw8/s1600/plat.jpg" height="480" width="640" /></a></div>
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i><br /></i></span></span></div>
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<b style="font-family: Times, 'Times New Roman', serif; font-size: x-large;"><br /></b>
<span style="font-family: Times, 'Times New Roman', serif;"><b><span style="font-size: large;">Elaboració.</span></b></span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">La cocció final de l’arròs pot fer-se amb aigua bullent, però molt millor amb fumet, Obtindreu un arròs més saborós.</span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Marqueu lleugerament les gambes i les reserveu</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">En una paella, fregiu les carxofes tallades a quarts i les reserveu sobre paper absorbent.</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">A la vegada, obriu al vapor les cloïsses i també les reserveu</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Seguiu el mateix mètode per fer qualsevol sofregit, fent servir l’oli de marca de les gambes: alls enrossits, sense que es cremin, a continuació la ceba fins a caramel·lització, el pebrot i un xic de tomàquet ratllat. Hi estareu ben bé una hora. No deixeu de remenar, per distribuir bé l’escalfor i per tant la cocció homogènia. Veureu que té un aspecte brillant i textura untuosa. No hi ha d’haver oli sobrant.</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Barregeu l’arròs en el sofregit i amb el foc baix, espereu que comenci a esclatar. Voldrà dir que els grans han absorbit el suc i a la vegada s’han cuit externament. Això evitarà que l’arròs s’enganxi una vegada cuit.</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">En aquest punt, tireu-hi el fumet bullent – en doble quantitat i un mica més – dos cullerots per a cada tassa d’arròs.</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Segidament tireu-hi pel damunt les carxofes</span><span style="font-family: Times, Times New Roman, serif; font-size: large;"> i deixeu qu cogui a foc fort.</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Al cap de deu minuts, afegiu-hi les gambes i les cloïsses i continueu la cocció, a foc lent.</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Escampeu julivert picat per sobre. </span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">En total ha de coure uns 15 – 18 minuts i deixar-lo reposar de 3 a 5 minuts, la cassola tapada amb un drap net per sobre i un d’humit a sota.</span><span lang="CA" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20.3280010223389px;"><span style="font-family: Times, 'Times New Roman', serif;"><b><br /><span style="font-size: large;"><br /></span></b></span></span><br />
<span lang="CA" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20.3280010223389px;"><span style="font-family: Times, 'Times New Roman', serif;"><b><span style="font-size: large;">Vins.</span></b><span style="font-size: large;"> <i>Serrasagué Rosat-T, 11. Rosat. Celler Marià Pagès. (4,00 €)</i></span></span></span><span style="font-size: large;"><br style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20.3280010223389px;" /><i style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20.3280010223389px;"><span style="font-family: Times, 'Times New Roman', serif;"> Hiriart, 11. Rosat. Agrícola Cigaleña. D.O. Cigales. (5,50 €)</span></i></span></div>
salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com1tag:blogger.com,1999:blog-7892641286468743585.post-13976417554337286512014-11-29T07:38:00.002-08:002014-11-29T07:41:56.545-08:00Arròs de bacallà amb rossinyols i carxofes.<div class="post-body entry-content" id="post-body-8114975838894009432" itemprop="description articleBody" style="background-color: white; color: #222222; line-height: 1.4; position: relative; width: 650px;">
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<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b>Ingredients </b>(per a 4 persones)<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><i>400 g. de bacallà dessalt prim.<br />300 gr de rossinyols.<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><i>350 g. d’arròs carnaroli, bomba o rodó perlat del Pals..<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><i>3 carxofes.</i></span></span></div>
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<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><i>2 tomàquets mitjanets.<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><i>1 pebrot verd.<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><i>2 grans d’alls.</i></span></span></div>
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<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><i>una culleradeta de pebre vermell dolç.</i></span></span></div>
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<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><i>oli d’oliva verge.<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><i>sal i pebre.</i><o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b>Elaboració.</b><o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Enfarineu el bacallà, fregiu-lo a la cassola i reserveu en un plat.</span></span></div>
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<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Poseu oli a la cassola i quan és calent hi afegiu els alls tallats a rodanxes fines.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Talleu el pebrot verd a daus petits i els afegiu al sofregit. Sofregiu una estoneta.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">A continuació hi afegiu els tomàquets pelats i picadets i una mica de farigola per matar l’acidesa.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Quan la tomata està sofregida hi afegiu els brins de safrà i el pebre vermell <o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Quan teniu el sofregit fet, hi afegiu els talls de bacallà que teniu en remull.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Netegeu les carxofes, les talleu a octaus i les afegiu a la cassola.<br />Netegeu els rossinyols, els talleu a quarts i els afegiu a la cassola..<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Hi afegiu l’arròs i ho remeneu una mica tot plegat..<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">A continuació hi poseu l’aigua bullent.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">L’arròs ha de bullir 10 minuts a foc fort i 3 minuts a foc mitjà.</span></span></div>
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<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Un cop cuit l’arròs, el tapeu amb paper d’alumini i el deixu reposar cinc minuts més.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b>Vins.</b> <i>Serrasagué Rosat-T, 11. Rosat. Celler Marià Pagès. (4,00 €)</i></span></span><br />
<i><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"> Hiriart, 11. Rosat. Agrícola Cigaleña. D.O. Cigales. (5,50 €)</span></i></div>
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salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com1tag:blogger.com,1999:blog-7892641286468743585.post-63590171325117612192014-10-26T07:05:00.003-07:002014-10-26T08:21:28.534-07:00Camembert arrebossat amb confitura de tomata verda.<div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Aquest és un plat amb història literària...<br />Me l'ha ensenyat el meu bon amic Antonio Ferrer Tarati</span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">el, antic propietari del Restaurant la Odisea de Barcelona i actual propietari de l'hotel l'Odissea de l'Empordà d'Orriols..</span></div>
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<i style="font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">En el seu llibre "La Rosa de Alejandría" Manuel Vázquez Montalban en parla..</span></i></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">"Terminaba el bigotudo dueño-maitre-cocinero en un gorro de cocina blanco, lo que le otorgaba aspecto de mosquetero disfrazado de cocinero para escapar del card<span class="text_exposed_show" style="display: inline;">enal Richelieu. Aunque era poeta, no hablaba en verso, pero algún ritmo secreto obedecía cuando declamaba el menú de cena de fin de año del restaurante La Odisea, a cien metros de la catedral, otros tantos de la Jefatura Superior de Policía, en un callejón llamado Copons, y a copón sagrado le sonaba el nombre a Carvalho, que recordaba blasfemias descafeinadas de su padre, un me cago en el cupón que no llegaba a me cago en el copón.</span>—Aperitivo: mejillones con muselina al ajo, hojaldre de anchoas, otros entretenimientos, regado todo con cava Odisea.</span></div>
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<span class="text_exposed_show" style="display: inline;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">—¿Tenéis cava para vosotros solos?<br />Sin parpadear, aclaró el restaurador que además se contaba con el Mas-Via de Mestres, cosecha de 1973.<br />—Ensalada de endivias con hígado de pato al vinagre de cava, milhojas de setas a las finas hierbas, lubina con ostras a la aceituna negra, civet de jabalí con puré de castañas, sorbete de pavonaste, camembert rebozado con confitura de tomate, hojaldre de café, repostería, turrones, café, y en cuanto a vinos, blanco reserva Chardonay Raimat y tinto Odisea, cosecha del 78.<br />No quería el restaurador rebasar la distancia clientelar, aunque Carvalho acudía con frecuencia en busca de sus platos de hígado de oca, pero nuevos eran Biscuter y Charo, y aunque poco respeto inspiraba la artificial jactancia del feto, Charo sabía comportarse y estaba guapa, decantada por el blanco maquillaje y las ojeras a la última etapa del papel y la vida de La dama de las camelias. (...)<br />Pero la bondad del menú fue venciendo la resistencia crítica de Biscuter, que aprovechaba cuantos acercamientos efectuaba el restaurador para felicitarle, llegando el caso de que se levantó a la altura del camembert rebozado y acompañado de confitura con tomate, estrechó la mano del dueño y proclamó para que le oyera medio restaurante:<br />—Le felicito porque sólo a un genio se le ocurre rebozar el camembert. "</span></span><br />
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<span data-reactid=".6s" style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients.</b><br /><br /><i>1 formatge Camembert fermier.<br />1 ou.</i></span></div>
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<span data-reactid=".6s" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>farina.<br />pa ratllat...</i></span></div>
<div>
<span data-reactid=".6s" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>confitura de tomata verda.</i></span></div>
<span style="font-family: Times, Times New Roman, serif;"><span data-reactid=".6s" style="font-size: large;"><b><br /></b></span>
</span><span data-reactid=".6s" style="font-size: large;"><b><span style="font-family: Times, Times New Roman, serif;">Elaboració.</span></b><br /><br /><span style="font-family: Times, Times New Roman, serif;">Es parteix el Camembert en octaus, es passen les peces de Camembert per farina, ou batut i pa ratllat, es fregeix en abundant oli d'oliva, i s'acompanya amb una confitura de tomàquet verd. També li va bé una confitura </span></span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">de nabius.</span><br />
<span data-reactid=".6s" style="font-size: large;"><br /><span style="font-family: Times, Times New Roman, serif;"><b>Vins.</b> <i>El podeu acompanyar amb un muscat de Rivesaltes.</i></span></span><br />
<span data-reactid=".6s" style="font-size: large;"><span style="font-family: Times, Times New Roman, serif;"><i><br /></i></span></span></div>
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salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com0tag:blogger.com,1999:blog-7892641286468743585.post-79614814779818791582014-10-21T09:41:00.001-07:002014-10-21T09:53:44.155-07:00Rissotto de safrà amb ous de reig.<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQriLtyHR-Mfm07NqB3Kn-Cr_UN2YCLig75yFphUAcJNX8Gg3BfIV-pUTJTgOUk4jORawpAmKpmPLIKWrzBARjMl9uDAbU_SCVEkZ-mEQluieFLZ6S2RmxOWuGz2eEsBzkbFG45RPaCs/s1600/plat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQriLtyHR-Mfm07NqB3Kn-Cr_UN2YCLig75yFphUAcJNX8Gg3BfIV-pUTJTgOUk4jORawpAmKpmPLIKWrzBARjMl9uDAbU_SCVEkZ-mEQluieFLZ6S2RmxOWuGz2eEsBzkbFG45RPaCs/s1600/plat.jpg" height="510" width="640" /></a></div>
<span lang="CA"><br /><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>
Ingredients </b>(per a 4 persones.)<o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>350 g.<span style="mso-spacerun: yes;">
</span>d’arròs Carnaroli.<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>2 cebes de Figueres.<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>2 pastanagues mitjanes.<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 fulla d’api<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 porro<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>100 g. de formatge mascarpone<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>safrà.<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>4 ous de reig <o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>aigua<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>oli<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>mantega<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>sa i pebre.</i><o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Elaboració.</b><o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Posem l’aigua a bullir per fer el caldo, i hi
afegim una ceba partida, les dues pastanagues, la fulla d’api, el porro i la
sal. Ho fem bullir una hora.<o:p></o:p></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Picolem una ceba ben picolada..<o:p></o:p></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Incorporem a la cassola la ceba que hem tallat
prèviament amb una culleradeta de mantega i ho deixem sofregir.<o:p></o:p></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Afegim els els ous de reig tallats a tires, una
mica de vi blanc i deixem que s’evapori.<o:p></o:p></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Seguidament hi afegim l’arròs i el safrà i ho
barregem tot plegat...<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Després afegim el caldo que teníem fet<span style="mso-spacerun: yes;"> </span>fins que cobreixi l’arròs. Anirem incorporant
caldo a mesura que l'arròs ens ho demani.<o:p></o:p></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Quan faltin 9 minutets per estar cuit l’arròs,
incorporarem el formatge mascarpone.<o:p></o:p></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Deixem acabar de coure i tapem durant 5
minuts.<o:p></o:p></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">(El temps de cocció de l’arròs Carnaroli és
de15 minuts..)<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Vins:</b> <i>Brunus, 09. Negre. Portal del Monsant.
D.O. Montsant. (12,15 €)<o:p></o:p></i></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i><span lang="CA" style="font-size: large;"><span style="mso-spacerun: yes;"> </span>Partida del Jueus, 09. Negre. Bodega Sanstravé. D.O. Conca de Barberà.
(9. €) </span></i></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Vilarnau Pinot Noir, 11. Rosat. Castell de Vilarnau. D.O. Penedès. (6.00
€)</i></span></div>
salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com0tag:blogger.com,1999:blog-7892641286468743585.post-23679091600973280092014-07-05T11:02:00.003-07:002014-07-05T11:22:30.973-07:00ARRÒS DE CONILL A L'ANTIGA amb ceps i múrgoles<div class="MsoNormal">
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Aquest és un arròs del meu bon amic <b><i>Abraham Simon</i></b>, que diu que se'l va empescar un
vespre bevent un escocès i llegint en Jaumó.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQhUNh00HkcA3lR82qwXiUFQyqlaoFG5rFeqL5hHuEiy3xBCHlywUqpdzp5ijVgrLyYBxQFXKbaiK6O4XAekyJFh8T8eWN8fzw3QfSBywzFpbWpJLj8P3qAK1q0qfnQs-LLvWunc0BULM/s1600/Abraham.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQhUNh00HkcA3lR82qwXiUFQyqlaoFG5rFeqL5hHuEiy3xBCHlywUqpdzp5ijVgrLyYBxQFXKbaiK6O4XAekyJFh8T8eWN8fzw3QfSBywzFpbWpJLj8P3qAK1q0qfnQs-LLvWunc0BULM/s1600/Abraham.jpg" height="298" width="400" /></a></div>
<br /></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Com podria haver sigut un arròs a l'edat
,mitjana ?</span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">No podria dur ni tomata, ni pebrot verd, ni
vermell, ... Amèrica estava per descobrir. Tot s'aprofitava, podia dur bolets,
ceba, all, vi, segurament moltes espècies i dolços però jo el faig al meu
gust.... <o:p></o:p></span><br />
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXRS96Aq_pApJmAqqM-7Fn-rxRf8O-vB7JIliQA0Tnt4xganpbT6pGrhBXGIG8pu0vMxk6EdrYKmRs62cjSnbPiKub3O7mjRPMd-H6eaeZ2rJdeEJfoJOn3qSx-FHNvOnJsVQ92CjVBg/s1600/cassola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXRS96Aq_pApJmAqqM-7Fn-rxRf8O-vB7JIliQA0Tnt4xganpbT6pGrhBXGIG8pu0vMxk6EdrYKmRs62cjSnbPiKub3O7mjRPMd-H6eaeZ2rJdeEJfoJOn3qSx-FHNvOnJsVQ92CjVBg/s1600/cassola.jpg" height="640" width="480" /></a></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><b>INGREDIENTS PER 4 PERSONES</b><o:p></o:p></span></div>
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<br /></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>400 grs d'arròs bomba Arròs de Pals.<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>8 espatlletes de conill<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>El fetge, ronyons, pulmons i cor del conill<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1,5 litres de caldo de carn o de pollastre<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1/3 de litre de vi negre, una copeta de vi
ranci i una copeta de vinagre<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Llorer, farigola, romaní, julivert, alls<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>4 cebes grosses i 2 porros mitjans<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>250 grs de múrgoles<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>250 grs de ceps o ciurenys<o:p></o:p></i></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Oli, sal i pebre</i></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /><b>ELABORACIÓ</b></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Aquest només l'he fet amb les espatlletes de
conill, la millor part per mi. Dos o tres dies abans deixaré marinant les
espatlletes amb 1/3 litre de vi negre, i una copeta de vi ranci i una altra de
vinagre. Unes branques de romaní, farigola, julivert i unes fuller de llorer.
Una parell de grans d'all i una ceba tallada a llunes.<o:p></o:p></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">.<o:p></o:p></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">En una cassola de ferro colat, o de terrissa,
amb un bon cul d'oli d'oliva, i tres o quatre grans d'all sense pelar, a foc
mig, començaré a rostir les espatlles. Poc a poc i per tot arreu. Una horeta.
Quan són ben torradetes les reservo. Es tracta de rostir-les a poc a poc i ben
rostides.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">En el mateix oli hi fregeixo una bon grapat de
ceps o siurenys (jo els he comprat congelats) i una grapat de múrgoles
(rabassoles, colmenillas). Les reservo.<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">En el mateix oli començo a fer un sofregit amb
3 cebes. Cebes de Figueres per quatre persones. tallades a ganivet. A bocins
molt petits, 2-3 mm. Molta ceba. El sofregit durarà dues hores. Ben confitat i
reduït. Molta paciència. La ceba es va fent, al cap d'una hora hi pico un
parells de porros ben petits. Els afegeixo a la cassola. Vaig allargant i
confitant el sofregit que ja té un color marró.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Afegeixo rajolins d'aigua per evitar que es
cremi i anar allargant la cocció. Sempre a foc suau. Faig com una confitura.
Quan la ceba ja té color cafè, hi aboco tota la barreja de vins que m'ha quedat
de marinar el conill. I vaig deixant reduir. Passada una mitja hora hi aboco
les cuixetes de conill, i que cogui tot plegat a foc suau un quart d'hora més.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Quan he sofregit les espatlles de conill també
he sofregit el fetges, els ronyons, el pulmó i el cor del conill. Pico ben
menut aquestes menuderies, i les poso al morter i en faig una pasta, hi
afegeixo els alls que he fregit al principi pelats, julivert picat, i faig una
picada. Amb un cullerot d'aigua bullint el deixato ben deixatat.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Aboco brou de pollastre o de carn a la
cassola. ·3,5 vegades més caldo que arròs.<o:p></o:p></span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">(Arròs 100 grs per persona). Ho deixo bullir
tot plegat un moment i hi tirem l'arròs, com si fos pluja, a la cassola. Arròs
L'Estany de Pals arròs bomba.<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">L'arròs ha de coure entre 15 i 18 minuts. Ha
de quedar grenyal. Anem tastant. <o:p></o:p></span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Quan faltin 7 o 8 minuts hi aboquem els bolets
que hem fregit i la picada dels menuts del conill.</span></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Rectifico de sal.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Deixo reposar l'arròs un 5 o 10 minuts.</span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Mengeu-vos-el en bona companyia.</span><o:p></o:p></span></div>
salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com0tag:blogger.com,1999:blog-7892641286468743585.post-41879175372096834192014-05-29T15:30:00.002-07:002014-07-04T14:30:52.623-07:00Rissotto del port de Niça amb ceps.<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAjgBOT5REofzPhGi-gs8j9VqdvGzfJiRTqO_r8B24pFTA570mvfXfU7bdAThaOsG4DoCEkuwigY7OhooXJ2EypjOMfvT8EmMya0VF7a6XgwAwpYLkuJ9ye0RfKM9rV3Fg9IBFGl2J2Q4/s1600/cassola.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAjgBOT5REofzPhGi-gs8j9VqdvGzfJiRTqO_r8B24pFTA570mvfXfU7bdAThaOsG4DoCEkuwigY7OhooXJ2EypjOMfvT8EmMya0VF7a6XgwAwpYLkuJ9ye0RfKM9rV3Fg9IBFGl2J2Q4/s1600/cassola.jpg" height="561" width="640" /></a></div>
<br /></div>
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<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnLlO1NKKM5EQ77jTnOlbct01nf5qre4EoiXDRBjSW8FnoMLj42CoyPZwLt48D1r5Msbc9PAEPD1kj4PUOi8dJvPToJK0fUczXnINno6GpZJ36AmU2_-IOdbT3aWgswyDMU4gTFTAD9cg/s1600/plat.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnLlO1NKKM5EQ77jTnOlbct01nf5qre4EoiXDRBjSW8FnoMLj42CoyPZwLt48D1r5Msbc9PAEPD1kj4PUOi8dJvPToJK0fUczXnINno6GpZJ36AmU2_-IOdbT3aWgswyDMU4gTFTAD9cg/s1600/plat.jpg" height="490" width="640" /></a></div>
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Aquesta recepta està basada en el <i>Risotto del
port de Niça </i>d'en Manel Baixerias de la <a href="http://www.irreductibles.cat/cuina/" target="_blank">Gàl·lia catalana</a> i en <i>l’arròs cemós de
ceps </i>que m’ha ensenyat en meu bon amic Sito Manzano cuiner del <a href="http://www.nurestaurant.cat/" target="_blank">Restaurant NU </a>de
Girona..<br />
<br style="mso-special-character: line-break;" />
<!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" />
<!--[endif]--><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients per a 4 persones:</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>8 aletes de pollastre (la part tipus cuixetes)<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>300 grams arròs arborio<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>2 pastanaues<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 ceba tendra<o:p></o:p></i></span><br />
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 tompaquet del pebrot petit</i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>50 grams de mantega<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>100 grams de formatge Parmesà ratllat<br />
200 grams de ceps congelats.<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 got de vi blanc<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Brou de pollastre<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Oli d’oliva<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Sal<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Pebre negre</i><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Brou de pollastre</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>8 trossos de les ales (la resta)<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 pastanaga<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 porro petit o ½<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 ceba petita<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 branqueta d’api<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>2 l. d’aigua<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Sal</i><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Elaboració: </b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Preparació del brou</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Poseu aigua a bullir en una olla..<br />
Quan l’aigua bull i escladeu els ceps trossejats durant 3 minuts, i els retireu
i els reserveu...<br />
Peleu una pastanaga la ceba i el porro. Partiu la ceba i el porro per la
meitat.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Poseu les puntes de les aletes, la pastanaga, l’api,
el porro i la ceba en a l’olla.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Un cop arribi a ebullició, traureu les
impureses de la superfície.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Deixeu-ho coure durant 1 hora.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Coleu-ho amb un colador fi i reserveu el brou.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Per al rissotto</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Poseu a daurar en una cassola els ceps i les
cuixetes de les ales salpebrades amb una mica d’oli, a foc baix fins que
estiguin ben daurades per tots costats, uns 20 a 25 minuts. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Traieu-ho de la cassola i reserveu-ho.
Afegiu-li una mica més d’oli i poseu a coure la ceba tendra tallada en
brunoise, quan comenci a transparentar afegiu-hi la pastanaga tallada a
rodanxes fines i el tomàquet pelat i tallat a daus petits, i remenant de tant en tant, deixeu coure el conjunt, sense que
arribi a agafar color.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Tireu-li d’una vegada l’arròs, amb el foc a
intensitat mitja, i remeneu-lo immediatament, procurant que l’arròs no
s’enganxi al fons.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Procurant estovar l’arròs remeneu-lo
constantment, ni la ceba ni l’arròs han agafar color.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Talleu la cocció amb el vi. Seguiu-ho
remenant, a foc mig, fins que l’arròs absorbeixi tot el líquid, moment que
incorporareu les cuixetes de pollastre i els ceps, i abocareu una mica de brou
de pollastre, sense deixar de remenar quant l’arròs hagi absorbit el líquid
anterior, aboqueu-hi mes brou.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Remeneu amb una espàtula de fusta perquè
l’arròs alliberi el midó i us quedi ben cremós.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Acabeu de coure el risotto en 12 -15 minuts.
Comproveu el punt de sal,<span style="mso-spacerun: yes;"> </span>i afegiu-hi la
mantega, torneu a<span style="mso-spacerun: yes;"> </span>remenar, i per últim
afegiu-hi una part del formatge parmesà, perquè quedi tot ven integrat.
Serviu-lo tot seguit, amb una mica mes de parmesà ratllat per sobre.<o:p></o:p></span></div>
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<div class="MsoNormal">
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<span lang="CA"><b><br /><span style="font-family: Times, Times New Roman, serif; font-size: large;">Vins:</span></b><span style="font-family: Times, Times New Roman, serif; font-size: large;"> <i>Brunus, 09. Negre. Portal del Monsant. D.O. Montsant. (12,15 €)<o:p></o:p></i></span></span></div>
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<span lang="CA"><i><span style="font-family: Times, Times New Roman, serif; font-size: large;"> Partida del Jueus, 09. Negre. Bodega Sanstravé. D.O. Conca de Barberà. (9,00 €)<o:p></o:p></span></i></span></div>
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<span lang="CA"><i><span style="font-family: Times, Times New Roman, serif; font-size: large;"> Vilarnau Pinot Noir, 11. Rosat. Castell de Vilarnau. D.O. Penedès. (6.00 €)</span></i></span></div>
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salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com1tag:blogger.com,1999:blog-7892641286468743585.post-80632500877456780442014-03-23T09:56:00.002-07:002014-03-23T10:13:09.635-07:00Bacallà al pil-pil 2.0<span style="font-family: Times, Times New Roman, serif; font-size: large;">Aquest plat és fruit d'un error....<br />Estava preparant un bacallà al pil-pil per a la meva filla i uns macarrons amb crema de llet per als meus néts, al mateix temps...<br />i en un moment determinat en comptes d'abocar la crema de llet als macarrons l'he abocada a la cassola del bacallà, i aquest n'és el resultat..</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6pUO0d4aLAJI3lPtbWQJ3Pg9Co32fuewn8FhIqNhs6K1LW4zg3lFGgPRlSEEZnCY4PdC_AYJGz4kWK0sPHWnifSs8Slb1cSUDswckWcWHhJO7L9j50YhBO66kDsvLebU-d-UxWtOEqs/s1600/pilpil2.0.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6pUO0d4aLAJI3lPtbWQJ3Pg9Co32fuewn8FhIqNhs6K1LW4zg3lFGgPRlSEEZnCY4PdC_AYJGz4kWK0sPHWnifSs8Slb1cSUDswckWcWHhJO7L9j50YhBO66kDsvLebU-d-UxWtOEqs/s1600/pilpil2.0.jpg" height="506" width="640" /></span></a></div>
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<b><span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /><br />Ingredients.</span></span></b></div>
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<i><span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Bacallà de pell blanca de la penca.</span></span></i></div>
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<i><span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Oli d'oliva verge de 0,4</span></span></i></div>
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<i><span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">200 cc de crema de llet</span></span></i></div>
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<i><span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Alls i bitxo.</span></span></i></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><i style="background-color: white; color: #222222; line-height: 18.479999542236328px;"></i><i style="background-color: white; color: #222222; line-height: 18.479999542236328px;"></i><br style="background-color: white; color: #222222; line-height: 18.479999542236328px;" />
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<b><span style="font-family: Times, Times New Roman, serif; font-size: large;">Elaboració.</span></b></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Hi ha diverses claus en el procediment...</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1. La temperatura de l'oli. No pot passar de 80º.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2. Abans de posar el bacallà a la cassola, cal escaldar-lo amb aigua calenta de manera que s'encongeixi i expulsi l'aigua que porta. Cal posar el bacallà en aigua bullent, i apagar el foc immediatament.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">3. Es treu el bacallà de l'olla, s'escorre i se seca bé...</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">4. Es col·loca el bacallà a la cassola amb la pell cap avall.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">5. S'escalfa la cassola i s'hi posen un parell o tres de cullerades de l'oli tebi que haurem aromatitzat amb els alls i el bitxo.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">6. Comença el ball, es fa moure la cassola amb moviments circulars i enèrgics. Cal anar en compte amb els esquitxos...</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">7 Hi afegim la crema de llet i ho barregem...</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">8. Quan hàgim lligat l'oli que hi hem posat, n'hi agefim dues o tres cullerades més ... I així fins que s'acabi...</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Importantíssim</b>. La temperatura. L'oli no pot bullir mai, però la temperatura ha de ser prou alta perquè fongui la gelatina... Com hem dit, al voltant dels 80º. És nota quan es formen petites bombolletes blanques..</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i><span lang="CA"><br />Vi.</span></i></b><i><span lang="CA"> Terra Remota Camino, 10. Negre. Terra Remota-Explorústic Empordà. (15,00 €)</span></i></span></div>
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<i><span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"> Txomin Etxaniz, 11. Blanc Txacoli. Txomin Etxaniz, (8,50 €)</span></span></i></div>
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<i><span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"> Muga, 09. Negre. Bodegas Muga. D.O Rioja. (13,50 €)</span></span></i></div>
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salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com1tag:blogger.com,1999:blog-7892641286468743585.post-57597423285386317922014-03-15T13:54:00.001-07:002014-03-15T14:03:37.250-07:00Múrgules amb compota de poma i micuit d’ànec sobre llit de poma i reducció de Porto.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQdP5Ct7WBn6c5lNwz8ad5kkr_VreANr-YjafC0y8L_ioEA2TXRmiG7QQfWEUsbuJZagTqmOex7rRfO6Y3U9R1cCdBBFjYoOmnWe-PUr_1tjsR0VhItz3s0UndvTqswTVFtL-w73JKO90/s1600/plat.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQdP5Ct7WBn6c5lNwz8ad5kkr_VreANr-YjafC0y8L_ioEA2TXRmiG7QQfWEUsbuJZagTqmOex7rRfO6Y3U9R1cCdBBFjYoOmnWe-PUr_1tjsR0VhItz3s0UndvTqswTVFtL-w73JKO90/s1600/plat.jpg" height="580" width="640" /></a></div>
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<span lang="CA"><o:p><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients...</b></span></o:p></span></div>
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<span lang="CA"><o:p><span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></o:p></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>3 pomes<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 cullerada de sucre<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 llimona<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>50 grams de mantega<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>20 múrgules mitjanes <o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>120 grams de foie d’ànec (mi cuit)<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>200 grams de compota de poma<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>2 pomes golden<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>150 cl. de Porto (per fer la reducció)</i><o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Elaboració</b><o:p></o:p></span></span><br />
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Per fer la compota de poma, necessitarem 3
pomes tallades, una cullerada de sucre, unes gotes de llimona, 50 gr. de
mantega i ho posarem tot a la Termomix a 100ºC durant 10 minuts.<o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Per fer la reducció de Porto posarem el vi en una cassola amb una culleradeta de sucre i un raig de vinagre i fem la reducció a foc lent.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Per fer el llit de poma tallem les pomes a rodanxes guixudetes i les passarem per la planxa.</span></div>
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<span lang="CA"><o:p><span style="font-family: Times, Times New Roman, serif; font-size: large;">Passem les múrgules per la paella..</span></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Acabarem el plat posant la poma al fons, les
múrgules, la compota i el foie mi cuit, salsarem amb la reducció de porto.</span></div>
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<b style="background-color: white; color: #222222; line-height: 25.200000762939453px;"><br /><span style="font-family: Times, Times New Roman, serif; font-size: large;">Vi:</span></b><span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="background-color: white; color: #222222; line-height: 25.200000762939453px;"> </span><i style="background-color: white; color: #222222; line-height: 25.200000762939453px;">Cuñas Davia, 08. Blanc. Bodegas Valdavia. D.O. Ribeiro. (9,10 €)</i></span></div>
salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com1tag:blogger.com,1999:blog-7892641286468743585.post-34840839108099835542014-03-11T03:23:00.002-07:002014-03-11T03:24:32.640-07:00Arròs de galeres<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie0NPHvPJoruBTTiaLMp4Pv7BuGJ_enp-NGOuSnwYiZl2V3NApFLsF1wF7DBtXTmmmlnzL2AYaG4Okmpm13QL8g7dKIMato40jTayPnQZJLbNB4z5xBb4YwdKTfaldSvxvb2fPhsBTSqQ/s1600/arro%CC%80s+de+galeres..jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie0NPHvPJoruBTTiaLMp4Pv7BuGJ_enp-NGOuSnwYiZl2V3NApFLsF1wF7DBtXTmmmlnzL2AYaG4Okmpm13QL8g7dKIMato40jTayPnQZJLbNB4z5xBb4YwdKTfaldSvxvb2fPhsBTSqQ/s1600/arro%CC%80s+de+galeres..jpg" height="618" width="640" /></a></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients </b>(per a 3 persones)<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>6 galeres grosses.<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>300 g. d’arròs carnaroli o bomba.<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 ceba de Figueres mitjana.<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 tomàquet mitjanet.<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>¼ de pebrot vermell<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>½<span style="mso-spacerun: yes;">
</span>pebrot vert italià.<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>½<span style="mso-spacerun: yes;">
</span>cabeça d’alls.<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>uns brins de safrà.<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Pebre vermell de La Vera<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>julivert abundant<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>oli d’oliva verge.<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>sal i pebre.</i><o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Elaboració.</b><o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Esbandim les galeres.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Pelem el alls i els tallem a rodanxes fines.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Pelem la ceba i la tallem a trossets petits,,<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Posem oli a la cassola i quan és calent, hi
fregim una mica les galeres<span style="mso-spacerun: yes;"> </span>i les
reservem.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">En la mateixa cassola<span style="mso-spacerun: yes;"> </span>afegim les les rodanxes d’all. Quan comencen
a agafar color hi afegim la ceba, i deixem que es sofregeixi a poc a poc, sense
que es cremi.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Mentre està sofregint hi afegim els pebrots
tallats a daus petits.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">A continuació hi afegim la tomata pelada i
picadeta. Quan la tomata està sofregida hi afegim els brins de safrà i el pebre
vermell.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Quan tenim el sofregit fet hi afegim les
galeres. <o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Hi donem un parell de tombs i hi afegim
l’arròs i ho remenen perquè s’impregni del sofregit. Aboquem l’aigua bullent a
la cassola i ho remenen. (Dos volums d’aigua per cada volum d’arròs)<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">L’arròs ha de bullir 5 minuts a foc fort i 10
minuts a foc mitjà.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Quan falten cinc minuts per acabar de coure i
afegim abundat julivert picat.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">El tastem i rectifiquem de sal.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Un cop cuit l’arròs, el tapem amb paper
d’alumini i el deixem reposar cinc minuts més.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Vins:</b><b> </b>
<i>Mareny, 11. Blanc. Espelt Viticultors. D.O. Empordà. (6,65 €)<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i><span style="mso-spacerun: yes;">
</span>Jose Pariente, 10. Blanc. Verdejo. D.O. Rueda. (14,00 €)<o:p></o:p></i></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i><span style="mso-spacerun: yes;">
</span><span style="mso-spacerun: yes;"> </span>Belondrade y Lurton, 10. Blanc.
Verdejo. D.O. Rueda. (23,00 €)</i></span></span><br />
<i><span style="font-family: Times, Times New Roman, serif; font-size: large;"> Jean Leon Petit Chardonnay, 11. Blanc. D.O. Penedès. (11,00 €)</span></i></div>
salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com3tag:blogger.com,1999:blog-7892641286468743585.post-7565344134805451012014-02-27T08:03:00.003-08:002014-02-27T08:03:28.217-08:00Tot Girona.<div class="separator" style="clear: both; text-align: center;">
<span style="text-align: start;"><span style="font-size: large;">Aquest mes surto a la revista Tot Girona...</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN3k82HBqjrQlwnVYxAA6qvzLRZXWsxs2YCiNB408v_XvtJxS3iCT1Gpqhix2QAJjFLlM4-PSTdbGNw1omvlplhQ131BHyQigr5g9TGb9Wm29i5BbRvcW14R8MGiqqbgAOxY76uMgo8Us/s1600/topGirona.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN3k82HBqjrQlwnVYxAA6qvzLRZXWsxs2YCiNB408v_XvtJxS3iCT1Gpqhix2QAJjFLlM4-PSTdbGNw1omvlplhQ131BHyQigr5g9TGb9Wm29i5BbRvcW14R8MGiqqbgAOxY76uMgo8Us/s1600/topGirona.jpg" /></a></div>
<br /><br />salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com0tag:blogger.com,1999:blog-7892641286468743585.post-30652411180585259072014-02-06T14:35:00.002-08:002014-03-31T13:00:45.593-07:00Arròs de verdures del temps i bacallà.<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlY-3PpszYRDGrj8xhgKc9mh-Y8pO6EBNYE_YfxPf55GBk3T12_GBpcWmijCyGH3rUsWPhKZv1XLL_ytGqPcaQjT6htHOsNU2zd1RuQybYy1M8NGtoVTyBpWiWQ7xiOf7ptw27Q9jx03E/s1600/salvi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlY-3PpszYRDGrj8xhgKc9mh-Y8pO6EBNYE_YfxPf55GBk3T12_GBpcWmijCyGH3rUsWPhKZv1XLL_ytGqPcaQjT6htHOsNU2zd1RuQybYy1M8NGtoVTyBpWiWQ7xiOf7ptw27Q9jx03E/s1600/salvi.jpg" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnzzxJ8n_Az6klnmLjnCjLYXNPOyKfRNGEG1nbDMp2NJFknWlwyuyo32n1gzoWI165FJXyrNNyi1pRMd_saPDJMLl6PS2LXOQliU_ZdUMrO-YwLclIe8RNnrircARsLpj5bBBw-C538Rg/s1600/plat00.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnzzxJ8n_Az6klnmLjnCjLYXNPOyKfRNGEG1nbDMp2NJFknWlwyuyo32n1gzoWI165FJXyrNNyi1pRMd_saPDJMLl6PS2LXOQliU_ZdUMrO-YwLclIe8RNnrircARsLpj5bBBw-C538Rg/s1600/plat00.jpg" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzTq5HZKnhR7UPTWEvHA2Lyv7QL75RX9W0atHSsnAPzgOPLn8EfLR7z5BHS32z6FcnYZ-FCtr1wuhQGcxxBI5xSCtsRYwHKuu06YzFmyMyj3Cd13J7rGjJ-iJSfp5mR-1Z6Wr_jqDgnc/s1600/plat.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzTq5HZKnhR7UPTWEvHA2Lyv7QL75RX9W0atHSsnAPzgOPLn8EfLR7z5BHS32z6FcnYZ-FCtr1wuhQGcxxBI5xSCtsRYwHKuu06YzFmyMyj3Cd13J7rGjJ-iJSfp5mR-1Z6Wr_jqDgnc/s1600/plat.jpg" height="480" width="640" /></a></div>
<span lang="CA"><br style="mso-special-character: line-break;" /><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i><b>Avui hem cuinat aquest arròs al <a href="http://www.gironabonsfogons.com/cat/restaurants.asp?id_restaurant=1" target="_blank">restaurant Tapes 23</a> de Girona amb una colla de bons amics.</b></i><br /> <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients</b> (per a 6 persones)<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>6 talls de bacallà de la penca remullat<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>200 g de mongetes tendres fines.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>200 g de mongetes perones.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>200 g de camagrocs o frefolics.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>500 g d’arròs carnaroli o bomba.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>2 tomàquets mitjanets.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>½ pebrot vermell<br />
i manat d’alls tendres.<br />
1 manat d’espàrrecs verda.<br />
8 calçots<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>200 gram de bledes. <o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>uns brins de safrà.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>pebre vermell de La Vera<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>julivert abundant<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>oli d’oliva verge.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>sal.</i><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Elaboració.</b><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Enfarinem i fregim el bacallà a la cassola i el
reservem.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Pelem el alls tendres i els tallem a rodanxes
fines.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Esbandim els pebrot vermell i el tallem a
trossets petits,,<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">En la mateixa cassola amb l’oli de fregir el
bacallà hi afegim les rodanxes d’all...<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Quan comencen a agafar color hi afegim els tomàquets
pelats i tallats a quadradets, deixem que es sofregeixi a poc a poc, sense que
es cremi.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Mentre està sofregint hi afegim els pebrots
tallats a daus petits. Quan la tomata està sofregida hi afegim els brins de
safrà i el pebre vermell.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Hi afegim les mongetes tendres fines i coem
uns 3 minuts, a continuació hi afegim les mongetes perones i fem un
gira-i-tomba.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Quan tenim el sofregit fet, hi afegim el
bacallà i l’esmicolem una mica.<br />
Seguidament hi afegim els espàrrecs, les bledes i els calçots tallats a trossos
grandets i els camagrocs o els fredolics ben nets..<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Aboquem aigua bullent a la cassola fins que
cobreixi les verdures, ho remenen. I ho deixem bullir tot plegat uns 10
minuts....<br />
Finalment hi posem l’arròs i ho remenem una estoneta. Posem a l'arròs la sal
corresponent..<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">L’arròs ha de bullir 10 minuts a foc fort i 5
minuts a foc mitjà.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Quan falten cinc minuts per acabar de coure hi
afegim abundat julivert picat.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">El tastem i rectifiquem de sal.</span></span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Un cop cuit l’arròs, el tapem amb paper
d’alumini i el deixem reposar cinc minuts més..</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span lang="CA" style="background-color: white; color: #222222; line-height: 18.479999542236328px;">Una alternativa consisteix en</span><span style="background-color: #f6f7f8; color: #141823; line-height: 12.288000106811523px;"> guardar una part del bacallà en cru </span><span style="background-color: #f6f7f8; color: #141823; line-height: 12.288000106811523px;">amb oli d'oliva i posar-lo damunt l'arròs un cop finalitzat.</span></span><span style="background-color: #f6f7f8; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 12.288000106811523px;"> </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span lang="CA" style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><b><br /></b></span></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span lang="CA" style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><b>Vins:</b> </span><span style="background-color: white; color: #222222;"><i>Mareny, 11. Blanc. Espelt Viticultors. D.O. Empordà. (6,65 €)</i></span></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><i style="background-color: white; color: #222222; line-height: 18.479999542236328px;"> Jean Leon Petit Chardonnay, 11. Blanc. D.O. Penedès. (11,00 €)</i></span><br />
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 18.479999542236328px;">
<i><span style="font-family: Times, Times New Roman, serif; font-size: large;"> Jose Pariente, 10. Blanc. Verdejo. D.O. Rueda. (14,00 €)</span><span style="font-family: Times, 'Times New Roman', serif; font-size: medium;"><o:p></o:p></span></i></div>
<div>
<i><span style="font-family: Times, 'Times New Roman', serif; font-size: medium;"><br /></span></i></div>
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salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com0tag:blogger.com,1999:blog-7892641286468743585.post-74171838394186681032014-01-20T13:32:00.004-08:002014-01-30T13:56:34.552-08:00Arròs de kokotxas.<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQBEFlBU2ggqpAsm6irL-4WIPZyZZsZgxq_0ZJ6WEhCHO35QTvB0Zv384A_hFuHxfk04kG07_ji3Nm2-Cosh-u1_uuwXIjxe2hjSmufL4ySnjo6h1taGOte0VKJN3hkhKkyKuRyyVNcOA/s1600/cassola.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQBEFlBU2ggqpAsm6irL-4WIPZyZZsZgxq_0ZJ6WEhCHO35QTvB0Zv384A_hFuHxfk04kG07_ji3Nm2-Cosh-u1_uuwXIjxe2hjSmufL4ySnjo6h1taGOte0VKJN3hkhKkyKuRyyVNcOA/s1600/cassola.jpg" height="528" width="640" /></a></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><i><br /></i></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCbt03ubuavwDqp8nWJG7FQvT0dMkqyKnvnzbyunckRcBdVTYS1qK8ceNEsP6P8ZgXtp5BqxWQLXhfd8sKszdtdTWlfjNef_qAmX2CPMdR79kU_8UrlrbJ-HBd-yPPV9oKguVQB2iCoJI/s1600/plat.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCbt03ubuavwDqp8nWJG7FQvT0dMkqyKnvnzbyunckRcBdVTYS1qK8ceNEsP6P8ZgXtp5BqxWQLXhfd8sKszdtdTWlfjNef_qAmX2CPMdR79kU_8UrlrbJ-HBd-yPPV9oKguVQB2iCoJI/s1600/plat.jpg" height="460" width="640" /></a></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Aquesta recepta és original de Juan Mª Arazk...</i></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Ell la fa amb kokotxes de lluç, jo l'he feta amb kocotxes de bacallà. He trobat la recepta al 3r volum de "<b>Las recetas de Carvalho</b> de Manuel Vázquez Montalbán.</i></span></div>
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<span lang="EN-US"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Igredients</b> per a </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">quatre persones.</span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /><br /><i>1/2 kg de kokotxes de bacallà ; </i></span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>300 g d'arròs bomba.; </i></span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>2 grans d'all; </i></span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 pebrot verd; </i></span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>julivert picat abundant; </i></span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>oli; </i></span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>brou de verdures o de peix. </i></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Es posen les kokotxes a dessalar 48 hores en una olla d'aigua a la nevera...<br />Es fregeixen les kokotxes en l'oli disposat
a la cassola, després d'haver tret les espines, el<span style="mso-spacerun: yes;"> </span>tel negre i la gelatina. </span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Times, Times New Roman, serif; font-size: large;">S'aparten, i en l'oli deixat es fregeix el
pebrot i els alls ben picats, i s'hi ofega l'arròs. </span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Cobrir amb el brou i coure a foc fort
durant quinze minuts. </span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Se li afegeixen les kokotxes, el picat de
julivert i s'acaba de coure cinc minuts.</span></span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Aquest arròs ha de reposar cinc minuts tapat.</span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></span>
<span lang="EN-US"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Vins:</b> </span></span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Waltraud,
2007. Blanc. Bodega Miguel Torres, S.A. D.O. Penedès (De 10 a 19,90 €)</i></span><br />
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>
Torres Viña Esmeralda. 2011. Blanc. Bodega:
Miguel Torres, S.A. D.O. Catalunya. (De
5 a 9,90 €)<o:p></o:p></i></span></span></div>
<span lang="EN-US">
<!--EndFragment--><span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></span></div>
salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com1tag:blogger.com,1999:blog-7892641286468743585.post-7419796259761327162014-01-15T09:34:00.005-08:002014-01-15T09:40:04.644-08:00Arròs de fredolics.<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-S_YQUhZSYNOZVhtRTPZ_8pB7BzTBeQbVqO-Iwre8fnEha9AAH6eHyZsEKbUIYhrKY0GOf5XeP9rUkDx9qwKN5LubostjiabnQJSuUI9QaT_ERH-SUjyxCR6YkaKbwvU-AlHE0o3cKU/s1600/cassola.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="616" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-S_YQUhZSYNOZVhtRTPZ_8pB7BzTBeQbVqO-Iwre8fnEha9AAH6eHyZsEKbUIYhrKY0GOf5XeP9rUkDx9qwKN5LubostjiabnQJSuUI9QaT_ERH-SUjyxCR6YkaKbwvU-AlHE0o3cKU/s640/cassola.jpg" width="640" /></a></div>
<span lang="CA"><b><br /></b></span>
<span lang="CA"><b><br /></b></span>
<span lang="CA"><b><br /></b></span>
<span lang="CA"><b><br /></b></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCeIv3tam92wyxtWQc7c_13gPcHUtp4C58W4qhO4U-rrZ6RnQBs29gh1VZxoZbib8TThxZHKSiouTW82sONA-t6LdlENxVXhBSBOJYqkIwXLS-auCSRVEWnERT805YPx19pJp7kLVg6Xc/s1600/plat.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCeIv3tam92wyxtWQc7c_13gPcHUtp4C58W4qhO4U-rrZ6RnQBs29gh1VZxoZbib8TThxZHKSiouTW82sONA-t6LdlENxVXhBSBOJYqkIwXLS-auCSRVEWnERT805YPx19pJp7kLVg6Xc/s640/plat.jpg" width="640" /></a></div>
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients </b>(per a 4 persones)<br />
<br /><i>
400 g. de fredolics. .<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>350 g. d’arròs carnaroli, bomba o rodó perlat
del Pals..<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 ceba<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>2 tomàquets mitjanets.<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>½<span style="mso-spacerun: yes;">
</span>pebrot vermell.<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>½<span style="mso-spacerun: yes;">
</span>pebrot verd.<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>4 grans d’alls.<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>un pols de curri<br />
uns brins de safrà.<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>julivert abundant<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>oli d’oliva verge.<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>farigola<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>sal i pebre.<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 litre de brou de carn lleuger. (Pot ser
caldo Aneto)</i><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Elaboració.</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Poseu un raig d’oli a la cassola,.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">En el mateix oli hi sofregiu la ceba ben picolada
<span style="mso-spacerun: yes;"> </span>i els pebrots tallats a daus petits…<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">A continuació hi afegiu els tomàquets
pelats<span style="mso-spacerun: yes;"> </span>i picadets i una mica de farigola
per matar l’acidesa.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Quan la tomata està una mica sofregida hi
afegiu el curri i el safrà.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Quan teniu el sofregit una mica fet, hi afegiu
els fredolics <span style="mso-spacerun: yes;"> </span>i els deixeu coure fins
que perdin l’aigua. Els saleu i emprebreu i hi afeigiu l’all i el julivert
picats…<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Remenuu un parell de minuts i hi afegiu
l’arròs i ho remeneu una mica tot plegat..<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">A continuació hi poseu el brou de carn lleuger bullent.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">L’arròs ha de bullir 10 minuts a foc fort i 3
minuts a foc mitjà.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Quan falten cinc minuts per acabar de
coure<span style="mso-spacerun: yes;"> </span>tasteu i rectifiqueu de sal.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;">Un cop cuit l’arròs, el tapeu amb paper
d’alumini i el deixeu reposar cinc minuts més. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Vins.</b> <i>Serrasagué Rosat-T, 11. Rosat. Celler
Marià Pagès. (4,00 €)<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><i><span style="mso-spacerun: yes;">
</span>Hiriart, 11. Rosat. Agrícola Cigaleña. D.O. Cigales. (5,50 €)</i><o:p></o:p></span></div>
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salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com1tag:blogger.com,1999:blog-7892641286468743585.post-57618864754259003352013-12-23T10:42:00.000-08:002013-12-23T10:47:45.932-08:00Entrecot de bou amb salsafins i salsa de Cabrales<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh73BCKMwKBrnS6gLaHJxyqUUO-iEi36Oa2DHHnLWA1yv1aOoWWbyjoizgbl5eZ1wirbHzbuIvSS4mjdr5qkZIW7iDMPPvPRD-x4MtKfk9t8Q-OkHUlvab76PxzJ5BX-12vig8Fudm-9KE/s1600/plat2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh73BCKMwKBrnS6gLaHJxyqUUO-iEi36Oa2DHHnLWA1yv1aOoWWbyjoizgbl5eZ1wirbHzbuIvSS4mjdr5qkZIW7iDMPPvPRD-x4MtKfk9t8Q-OkHUlvab76PxzJ5BX-12vig8Fudm-9KE/s640/plat2.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients...</b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>una peça d'entrecot de bou
de 250 g.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>10 salsafins:<br />
40 g de Cabrales.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>30 g. de mantega.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 dl. de crema de
llet.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 copeta de brandy.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>sal i pebre.</i><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Elaboració...</b><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Netegeu i peleu els
salsafins<span style="mso-spacerun: yes;"> </span>i els poseu a bullir durant 15
minuts <br />
Quan estiguin cuits els coleu, els enfarineu, els fregiu i els reserveu en in
plat amb paper de cuina.<br />
Poseu una paella al foc amb la mantega, quan estigui fosa hi poseu el formatgede
Cabrales.<span style="mso-spacerun: yes;"> </span>Quan el formatge s’hagi desfet
hi afegiu el brandy i deixeu reduir una estoneta... Hi afegiu la crema de
llet<span style="mso-spacerun: yes;"> </span>i una mica de pebre i ho deixeu coure
tot plegat a poc a poc, remenant de tant en tant fins que hagi reduït a la
meitat..<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Poseu el filet a la
brasa i el rostiu al vostre gust.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Poseu el filet al
plat al costat dels salsafins i el saleu i l’empebreu..<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Cobriu-ho tot plegat
amb la salsa de Cabrales...<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span lang="CA"><b>Vi: </b></span><i>Font de la Figuera,
09. Negre. Clos Figueras. D.O. Priorat. (24,00 €) </i></span><br />
<i><span style="font-family: Times, Times New Roman, serif; font-size: large;"> Sela, 10. Negre.
Bodegas Roda. D.O. Rioja. (15,00 €)</span></i><br />
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i> Pie Franco, 06.
Negre. Pad. Vitícola Casa Castillo. D.O. Jumilla. (31,00 €)</i></span><o:p></o:p></span></div>
<!--EndFragment--></div>
salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com3tag:blogger.com,1999:blog-7892641286468743585.post-58642927757205393372013-12-17T03:07:00.002-08:002014-01-27T13:49:26.066-08:00Escudella i carn d’olla de Can Bonada<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcX8iIzwrYutDNzPS_feRpBZsbxDN0woByH4Pk4H-4obLTY1GWzEVgqNGEL1pxYySZAL7YQLbCE9SJLFIEd0v4ai5CSX-3xXaX-lR1U1VcB6KEchTq6JQVjjh9B4mU_IwLHLarIJpkhxI/s1600/plata.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcX8iIzwrYutDNzPS_feRpBZsbxDN0woByH4Pk4H-4obLTY1GWzEVgqNGEL1pxYySZAL7YQLbCE9SJLFIEd0v4ai5CSX-3xXaX-lR1U1VcB6KEchTq6JQVjjh9B4mU_IwLHLarIJpkhxI/s1600/plata.jpg" height="480" width="640" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5JDF7ZLmx2BcZwMq5GZdbhg069Zjjbwt5r3gPt9iqi8GdBb-agGFz2ilOO-OZgBwJlIrECj6HczMCrlY0ujYNpOUlCll1tIAF8XoHnJi1O2_GmkAPxT-mhK1w2TclwwR-7QzU7JXJyM/s1600/sopa-galets.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5JDF7ZLmx2BcZwMq5GZdbhg069Zjjbwt5r3gPt9iqi8GdBb-agGFz2ilOO-OZgBwJlIrECj6HczMCrlY0ujYNpOUlCll1tIAF8XoHnJi1O2_GmkAPxT-mhK1w2TclwwR-7QzU7JXJyM/s640/sopa-galets.jpg" height="368" width="640" /></a><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients.</b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>¾ quilo de carn de bou, <o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>un os de porc, <o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>½<span style="mso-spacerun: yes;">
</span>gallina<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 pedrer de gallina.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>200 gr. de cansalada.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>mitja col<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>¼ de quilo de naps<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>¼ de quilo de carn picada de vedella<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>2 ous<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>pa ratllat<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 gra d’all<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>julivert.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>pastanagues<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>cigrons <o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>patates<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>400 gr. de galets..</i><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Elaboració.</b><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Tires aigua en una olla fins que s’ompli les
dues terceres parts, i quan bulli hi afegeixes per cada tres porrons d’aigua,
mig quilo de carn de bou, la gallina i el pedrer i un os de porc, els cigrons i
la sal corresponent; però fent-ho amb compte per no interrompre el bull. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Al cap d’una hora de bullir<span style="mso-spacerun: yes;"> </span>amb vivesa, hi afegeixes cansalada, i ho
deixaràs coure tot per espai de<span style="mso-spacerun: yes;"> </span>dues o
més hores, escumant l’olla de tant en tant, i afegint-hi una mica d’aigua
calenta per compensar les pèrdues de l’ebullició.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Les patates les tiraràs a l’olla una hora
abans de servir el plat. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">També pots tirar-hi cols, naps.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Per fer la pilota barreges la carn picada, el
pa ratllat, l’ou, l’all i el julivert picats, tot pastat i enfarinat després
per donar-li forma.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Amb el brou fas una escudella de galets<span style="mso-spacerun: yes;"> </span>i la resta<span style="mso-spacerun: yes;">
</span>és la carn d’olla que la poses en un plata gran i la serveixes a la
taula.</span></span><br />
<div class="MsoNormal">
<span lang="CA" style="font-family: Times;"><span style="font-size: large;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span lang="CA"><b>Vins:</b> <i>Pie Franco,
06. Negre. Prd. Vitícola Casa Castillo. D.O. Jumilla. (31,00 €) </i></span></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><i> Font
de la Figuera, 09. Negre. Clos Figueras. D.O. Priorat. (24,00 €)</i></span></div>
</div>
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salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com1tag:blogger.com,1999:blog-7892641286468743585.post-71360184894644982522013-12-17T02:08:00.003-08:002013-12-22T03:21:32.135-08:00Recepta de Nadal.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Q8xUJLVfgEQpEijl87v-BDcn9yo2gylzmVN-lGfFEowFGHg8m0QgGIhA2Gz06xdsU6hqUsJtGGKMEHvn7qqXhsn4J49U2EmX8ZltPEY5KGR9nK0wgv0h1NAjEHnkszp4vemJbM5ox-c/s1600/nadal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Q8xUJLVfgEQpEijl87v-BDcn9yo2gylzmVN-lGfFEowFGHg8m0QgGIhA2Gz06xdsU6hqUsJtGGKMEHvn7qqXhsn4J49U2EmX8ZltPEY5KGR9nK0wgv0h1NAjEHnkszp4vemJbM5ox-c/s640/nadal.jpg" width="424" /></a></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i><br /></i></span></span></div>
<div class="MsoNormal">
<i><span style="font-family: Times, Times New Roman, serif; font-size: large;">El pare Joan Badia, cuiner del Monestir
de Poblet i bon amic meu, m'ha enviat una recepta de Nadal extraordinària..</span></i></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients:</b><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Un bon grapat de salut<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Uns quants diners.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Molta sort.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Seguretat en la feina.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Molta paciència.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Comprensió i estima dels altres i per als
altres.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Preparació:</b><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Es posa tot dintre d’un esperit receptiu, i,
amb l’ajut dels éssers estimats es remena ben remenat. </span></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Coure durant tot l’any i a mida que es va
fent, es reparteix de franc la felicitat resultant a les persones que ens
envolten.</span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">
<br /><b>Vins.</b> <i>Ho podem acompanyar amb una copeta de tolerància..</i></span><o:p></o:p></span></div>
salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com0tag:blogger.com,1999:blog-7892641286468743585.post-20483999079465162302013-12-14T16:18:00.001-08:002013-12-14T16:19:35.073-08:00Déntol a la brasa.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xPAG5aC-ScJobTJ-oEN6LGLWqlEFBWKo3NT2dra89j9Sa_7mnqeVdW7_d9gu2Ewlun_u3LoBkeLjewPXTNKhtLLqZX5BHYbToaxA0Qc359DBPbzY21pInvYcUjipznLSRElSFQVOcPM/s1600/plat.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xPAG5aC-ScJobTJ-oEN6LGLWqlEFBWKo3NT2dra89j9Sa_7mnqeVdW7_d9gu2Ewlun_u3LoBkeLjewPXTNKhtLLqZX5BHYbToaxA0Qc359DBPbzY21pInvYcUjipznLSRElSFQVOcPM/s640/plat.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients</b> per a 2 persones.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 déntol de ¾ de<span style="mso-spacerun: yes;"> </span>kg aproximadament.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>4 patates monalissa<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>oli d’oliva verge<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>sal i pebre.</i><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Elaboració:</b><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Netegeu el déntol i el partiu pel mig del llarg,
<span style="mso-spacerun: yes;"> </span>el saleu i empebreu i el poseu a coure a
la brasa amb un rajolí d’oli..<br />
Talleu les patates a rodanxes, les saleu i les poseu a coure al forn amb un
raig d’oli.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Quan tot plegat estigui cuit, ho poseu tot
junt en un plat i ho amaniu amb un bon raig d’oli.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Vins:</b> <i>Terra Remota Camino, 11. Rosat.<span style="mso-spacerun: yes;"> </span>Terra Remota. D.O. Empordà. (12,00 €) </i></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><i> Macizo, 11. Blanc. Vins del Massís. D.O. Catalunya. (16,00 €)</i></span></div>
salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com0tag:blogger.com,1999:blog-7892641286468743585.post-18652486686021003542013-12-14T15:41:00.001-08:002013-12-14T15:44:25.130-08:00Estofat de calamars<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVSbjtvybIsgmgRKtwbGdPKcd2md7JV2Yx65PVNKjvhQx89n0NXHkUW9dplSF3HRMss1vxi0UrP7Nraftj65n6pRUYH6qMp2RIjyzKsGbesSS-DBZd4heRyKopYo8F1ILT1JhBX7U3rLs/s1600/DSC06488.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVSbjtvybIsgmgRKtwbGdPKcd2md7JV2Yx65PVNKjvhQx89n0NXHkUW9dplSF3HRMss1vxi0UrP7Nraftj65n6pRUYH6qMp2RIjyzKsGbesSS-DBZd4heRyKopYo8F1ILT1JhBX7U3rLs/s640/DSC06488.JPG" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients.</b></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">
<!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" />
<!--[endif]--><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>300 g. de caps, potes i ales de calamar.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>300 g, <span style="mso-spacerun: yes;"> </span>de patates
monalissa,<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 ceba mitjana.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 tomàquet madur.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>2 grans d’all.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>uns brins de safrà.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>oli d’oliva.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 copeta de vi ranci.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 fulla de llorer.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>farigola.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>sal.</i><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Elaboració.</b><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">En una cassola amb l'oli sofregiu-hi els alla, un cop
rossos, retireu. En el mateix oli tireu-hi la ceba tallada molt fina; a mig
sofregir afegiu-hi els caps, potes i ales de calamar i ho saleu.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Deixeu-ho sofregir tot junt. Quan la ceba sigui rossa
afegiu-hi el tomàquet matxucat ben fi. Deixeu que el sofregit es concentri. <br />
Tot seguit hi afegiu les patates tallades a trossos regulars el llorer i la
farigola. Mulleu amb aigua o brou de peix i ho deixeu coure tot junt.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">A mitja cocció tireu-hi una picada de safrà i els alls
fregits, deixatada amb el vi ranci. </span></span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Tasteu de sal i deixeu-ho coure fins que els calamars i
les patates siguin tous.</span><br />
<span lang="CA" style="color: #222222; font-family: Times, 'Times New Roman', serif; font-size: large; line-height: 22px;"><b><br /></b></span>
<span lang="CA" style="color: #222222; font-family: Times, 'Times New Roman', serif; font-size: large; line-height: 22px;"><b>Vi.</b> <i>Masia Carreras, 10. Blanc. Celler Martí Fabra. (12 €)</i></span><span style="background-color: white; color: #222222; font-family: Times, 'Times New Roman', serif; font-size: large; line-height: 22px;"> </span><br />
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 22px; margin: 0cm 0cm 0.0001pt;">
<i><span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"> Pétalos del Bierzo, 11. Negre. Descendientes de J. Palacios. D.O. Bierzo. (13,50 €)</span></span></i></div>
</div>
salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com0tag:blogger.com,1999:blog-7892641286468743585.post-9399658856888568142013-12-11T12:50:00.000-08:002013-12-13T07:18:03.904-08:00Calamars a la romana<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5xAumxUI6TvZWaTtbNA12sGixa2NgjCVKfo5XaTegXw0mOCQHkzdPHLjDj8EY_nfLpaDHPbf0cQ58zjicNpjlbCHdT3_4LG5vL1aUWpu8-KM_3D0MFTNQmfsDV4LCJPexP6UaaLuw_l0/s1600/calamars.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5xAumxUI6TvZWaTtbNA12sGixa2NgjCVKfo5XaTegXw0mOCQHkzdPHLjDj8EY_nfLpaDHPbf0cQ58zjicNpjlbCHdT3_4LG5vL1aUWpu8-KM_3D0MFTNQmfsDV4LCJPexP6UaaLuw_l0/s640/calamars.jpg" width="640" /></a></div>
<br /></div>
<div class="MsoNormal">
<span lang="CA">
<!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" />
<!--[endif]--><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></span>
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></span>
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>M'ha costat anys trobar-la, però finalmet he trobat la fòmula màgica dels calamars a la romana. Me l'ha ensenyada el meu bon amic Sito Manzano, cuiner del Restaurant Nu de Girona.</i></span></span><br />
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></span>
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients.</b></span></span></div>
<div class="MsoNormal">
<span lang="CA"><br /><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>
1 calamar de </i></span></span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>¾ de kg.</i></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>30 cl. de cervesa, <o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>250 gr.<span style="mso-spacerun: yes;">
</span>de farina<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>2 ous.<br />
1 culleradeta de sal.<br />oli d'oliva de 0,4 º<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Elaboració:</b></span></span><br />
<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><br /></span></span>
<span lang="CA"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Netegem el calamar, el tallem a rodanxes fines i les posem damunt
de paper de cuina perquè s’assequin. Reservem els caps les potes i les aletes
per cuinar un altre plat.</span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">
Confeccionarem la massa a partir de barrejar la cervesa, la farina, els ous i la sal. Un cop ben barrejats tots
els ingredients, deixarem fermentar a temperatura ambient durant mitja hora
aproximadament. <br />
Enfarinem els calamars i els arrebossem
en aquesta massa.<br />
Els fregim en una fregidora amb oli abundant a 180 ºC.<br />
Es poden acompanyar amb maionesa.</span></span><br />
<i><span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></i>
<span lang="CA" style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Vins:</b><i> Sinols, 11.
Rosat. Empordàlia. D.O. Empordà. (4,15 €) </i></span><br />
<i><span style="font-family: Times, Times New Roman, serif; font-size: large;"> Veranza, 11. Rosat. Nuviana. V.T.
Valle del Cinca. (4,00 €)</span></i></div>
salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com0tag:blogger.com,1999:blog-7892641286468743585.post-27231051693233131712013-12-10T08:19:00.000-08:002013-12-10T08:19:36.508-08:00Arròs de conill amb múrgoles seques.<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggzmD5sHanLWF0syBHH0M3h5_yYQB9GTiEpTtMejD0V-lHrGa8jJJrKO8LFG70l6qo-9pgtFWS2g83pHIfg_u07zFoM_MNTdkjXmPrY81VzZMYLHgsodc4TNxmTBm7p9Ci1q7PR3iJSCg/s1600/cassola.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggzmD5sHanLWF0syBHH0M3h5_yYQB9GTiEpTtMejD0V-lHrGa8jJJrKO8LFG70l6qo-9pgtFWS2g83pHIfg_u07zFoM_MNTdkjXmPrY81VzZMYLHgsodc4TNxmTBm7p9Ci1q7PR3iJSCg/s640/cassola.jpg" width="640" /></a></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIrb_K-d3gmA0UEd1qter06fgJRBNKNrIoq2mIv45Gz0LShT_dUBzAntHKQfj34W1hktU32xO9Qzwu3Un5K3nqravW8ZCYm3wc2F35RmnesgEsGxg-GdbAS1MGL90vxhb0BjnilJMV4Nw/s1600/plat.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIrb_K-d3gmA0UEd1qter06fgJRBNKNrIoq2mIv45Gz0LShT_dUBzAntHKQfj34W1hktU32xO9Qzwu3Un5K3nqravW8ZCYm3wc2F35RmnesgEsGxg-GdbAS1MGL90vxhb0BjnilJMV4Nw/s640/plat.jpg" width="640" /></a></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients</b> per a 2 persones. <br style="mso-special-character: line-break;" />
<!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" />
<!--[endif]--><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>200 g d’arròs bomba
o perlat de Pals<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>¼ de conill<br />
50 g. de múrgoles seques<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 ceba<span style="mso-spacerun: yes;"> </span>mitjana<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>1 tomàquet madur<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>2 grans d’ all<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>julivert<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>oli<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>sal</i><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Elaboració.</b><br style="mso-special-character: line-break;" />
<!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" />
<!--[endif]--><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Poseu les múrgoles -les
en remull unes hores abans de fer el plat. No llenceu l’aigua, que us servirà
per afegir a l’arròs.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">En una cassola<span style="mso-spacerun: yes;"> </span>amb oli hi feu sofregir el conill tallat a trossos
petits i els reserveu.<br />
En el mateix oli hi afegiu la ceba capolada. Saleu. Deixeu-la rossejar i
caramel·litzar bé. Un cop tot sofregit hi afegiu el tomàquet pelat i capolat,
sense peles ni llavors. Deixeu-ho confitar bé, afegint-hi l’all<span style="mso-spacerun: yes;"> </span>i el julivert trinxat i sal. Hi tireu el
conill i les múrgoles i hi féu donar un tomb. <br />
Poseu l’arròs i l’aigua calenta i ho feu coure uns 15 minuts a foc fort. <span style="mso-spacerun: yes;"> </span><br />
Al cap de cinc minuts de coure hi afegiu una picada feta amb ametlles, un gra d’all,
julivert, safrà, i un tros del fetge del conill deixatada amb una mica de suc
de la cassola.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Un cop cuit,
rectifiqueu de sal, <span style="mso-spacerun: yes;"> </span>tapeu-lo uns cinc
minuts i serviu.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Vins:</b> <i>Vinya Escudé
Merlot Rosat, 10. D.O. Penedés. (7,00 €)<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i><span style="mso-spacerun: yes;"> </span>Pétalos del Bierzo, 11. Negre.
Herederos<span style="mso-spacerun: yes;"> </span>J. Palacios. D.O Bierzo.
(13,50 €)</i></span></span></div>
salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com0tag:blogger.com,1999:blog-7892641286468743585.post-74475700775859504842013-12-07T07:37:00.001-08:002013-12-07T07:41:27.496-08:00Bisbalenc.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoA17pPzpHKbhV3hfinnCkIBHciIsjqkMSaXSjOUH-kM2v-pqexm-5tWc-vU2Dc4Utyv78Eug70yw9FRKUb2AX86y4v5BZq9vkX-x4Mh1Or8U6WkpGZKvN0Z9GCBHhxe7mBT-iWyE45ro/s1600/bisbalenc.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoA17pPzpHKbhV3hfinnCkIBHciIsjqkMSaXSjOUH-kM2v-pqexm-5tWc-vU2Dc4Utyv78Eug70yw9FRKUb2AX86y4v5BZq9vkX-x4Mh1Or8U6WkpGZKvN0Z9GCBHhxe7mBT-iWyE45ro/s640/bisbalenc.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: Times;"><span style="font-size: large;"><i><br /></i></span></span></div>
<div class="MsoNormal">
<span style="font-family: Times;"><span style="font-size: large;"><i>Aquesta recepta me l’ha ensenyada la meva bona amiga del Casal del Pescador de Roses Carme Ribas Delclós
</i><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: Times;"><span style="font-size: large;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: Times;"><span style="font-size: large;"><b>Ingredients.</b><br />
<i><br />
1 làmina de pasta<span style="mso-spacerun: yes;"> </span>de full<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span style="font-family: Times;"><span style="font-size: large;"><i>confitura de cabell d’àngel <o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span style="font-family: Times;"><span style="font-size: large;"><i>1 rovell d’ou<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span style="font-family: Times;"><span style="font-size: large;"><i>50 g<span style="mso-spacerun: yes;"> </span>de pinyons<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span style="font-family: Times;"><span style="font-size: large;"><i>sucre.</i><br />
<br /><b>
Elaboració.</b><br style="mso-special-character: line-break;" />
<!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" />
<!--[endif]--><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: Times;"><span style="font-size: large;">Deixateu el rovell d’ou amb
una mica d’aigua. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: Times;"><span style="font-size: large;">Mulleu una plata d’anar al
forn amb aigua i col·loqueu-hi al damunt la pasta de full (de llargada uns 29
cm) Pinteu amb el rovell d’ou les dues vores llargues de la pasta de full.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: Times;"><span style="font-size: large;">Poseu una tira de dos dits
d’ample i un dit de gruix de confitura de cabell d’àngel en el centre de la
pasta de full. Enrotlleu-lo com un braç de gitano. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: Times;"><span style="font-size: large;">Pinteu la part de dalt amb
el rovell d’ou, escampeu-hi els pinyons i sucre al damunt Poseu-ho a coure al
forn 35 minuts, a 180º <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Bon profit.</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Vi.</b> <i>Garnatxa de Garriguella
elaborat per en Simon Casanovas.</i></span></div>
<div class="MsoNormal">
<!--[if !supportLineBreakNewLine]-->
<!--[endif]--><o:p></o:p></div>
salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com2tag:blogger.com,1999:blog-7892641286468743585.post-27242648890457317002013-12-04T07:04:00.000-08:002013-12-04T15:04:44.956-08:00Rogers amb tomàquet confitat al perfum de farigola.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVNeWCP2lvocKY85gcG1UaNsshexiAKVEFtvauKmK0Pn-SwV822EK7BDt4pm8hxD7wFMla9fMe4IhlTGFlqPelUCINPC4Nu0XF1NpJm7y1QcBWu74sVXANpwcchp0072IG0-d9Qf54gk/s1600/plat.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVNeWCP2lvocKY85gcG1UaNsshexiAKVEFtvauKmK0Pn-SwV822EK7BDt4pm8hxD7wFMla9fMe4IhlTGFlqPelUCINPC4Nu0XF1NpJm7y1QcBWu74sVXANpwcchp0072IG0-d9Qf54gk/s640/plat.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Times;"><br /></span><span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Aquesta recepta me l’ha ensenyada el meu bon amic Alejandro Sales.. </i><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients:</b> per a 2
persones:<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>4 rogers de 150 g<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<i><span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">3 tomàquets del
bitxo<br />
1 <o:p></o:p></span></span><span style="font-family: Times, Times New Roman, serif; font-size: large;">cárbasso</span></i></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>sal<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>pebre<br />
oli d’oliva de Pau<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>oli de gira-sol<br />
vinagre<br />farigola llimonera fresca</i><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Elaboració.</b><br style="mso-special-character: line-break;" />
<!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" />
<!--[endif]--><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Pelem els tomàquets,
traiem les llavors i els tallem a trossets. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">En una paella, sense
gens d'oli i molt calenta els hi posem de cop, i quan comencen a deixar anar
aigua els colem. Repetim l'operació tres o quatre vegades fins que pràcticament
ja no deixen anar líquid,.<br />
Llavors baixem el foc i hi afegim oli, sal i sucre. Quan comencen a prendre
brillantor afegim uns brins de farigola per perfumar, millor si la farigola és
fresca i llimonera..<br />
Mentre tant tallem el carbassó<span style="mso-spacerun: yes;"> </span>a tires
fines del llarg i el posem a coure a la brasa.<br />
Posem la planxa a escalfar i quan estigui a 300 ºC salem els rogers i els posem
a coure amb un raig d’oli de gira-sol.<br />
Un cop estiguin cuits, muntem el plat amb els rogers, el carbassó i el tomàquet
confitat. Amanim els rogers amb un mica de pebre, un rajolí de vinagre i un
bon raig d’oli d’oliva de Pau, i ja podem servir.<br style="mso-special-character: line-break;" />
<!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" />
<!--[endif]--><o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Vins: </b><i>Macizo, 11.
Blanc. Vins del Massís. D.O. Catalunya. (16,00 €)<span style="mso-spacerun: yes;"> </span></i></span></span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><i> Gaba do Xil Mencia, 11. Negre. Vinos
Telmo Rodríguez. D.O Valdeorras. (8,75 €)</i></span></div>
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<span style="font-family: Times; mso-ansi-language: ES-TRAD; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com0tag:blogger.com,1999:blog-7892641286468743585.post-17422206376368273182013-12-02T13:13:00.003-08:002014-01-08T11:16:31.096-08:00Sopa de la Reina<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicxAkzorGM9LxtbqBUs1qbOvD1hFi7xHkaABzSUeK0HXUq5beFFJMzRqeVqGqVG6-PChVv72BRgy57UTbj0hf-S-DSLGdSHqtMJZxa0f8m8ybFcHK31i70ARreaWA2XSo5B5DXcOTc09A/s1600/plat.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicxAkzorGM9LxtbqBUs1qbOvD1hFi7xHkaABzSUeK0HXUq5beFFJMzRqeVqGqVG6-PChVv72BRgy57UTbj0hf-S-DSLGdSHqtMJZxa0f8m8ybFcHK31i70ARreaWA2XSo5B5DXcOTc09A/s640/plat.jpg" height="434" width="640" /></a></div>
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<b><span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></span></b>
<b><span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></span></b>
<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Aquesta recepta és de la <b>Cuina dels Bonada.</b></i><br /><br /><b>Ingredients</b></span></span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><br />
<i style="mso-bidi-font-style: normal;">un pit de gallina <o:p></o:p></i></span></span></div>
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<i style="mso-bidi-font-style: normal;"><span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">3 unces de pernil<o:p></o:p></span></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">tres llesquetes de pa torrat<br />2 rovells d’ou.<br />
aigua <o:p></o:p></span></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">sal.<o:p></o:p></span></span></i></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><span lang="CA"><br /></span></b>
<b><span lang="CA">Elaboració.</span></b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br />
Es posa l’aigua a
l’olla i bull s’hi tira el pit de gallina i les 3 unces de pernil i una mica de
sal. Es deixa bullir una hora. Quan ha bullit es cola el caldo i se separa la gallina i el pernil.. </span></div>
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<span lang="CA"><span style="font-family: Times, Times New Roman, serif; font-size: large;">
Es posa el caldo de nou a l’olla i s’hi tiren els trossets de pa, que ja es
tindran torrats de molta estona, procurant que siguin ben ressecs. <br />
Després del pernil i la gallina se’n fan daus i es posen a l’olla, una estona
més.<br />
En un plat es deixaten dos rovells d’ou i es van tirant al caldo de mica en mica,
perquè no es cogui l’ou i ja es pot servir. </span></span></div>
salvi jacomethttp://www.blogger.com/profile/10333374082164834325noreply@blogger.com0