tag:blogger.com,1999:blog-13019301406762317062024-03-13T10:17:27.878+01:00 Cuino ergo sumAlbert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.comBlogger653125tag:blogger.com,1999:blog-1301930140676231706.post-48229662137721682502020-09-27T19:26:00.000+02:002020-09-27T19:26:03.944+02:00Garrons de porc rostits a la cervesa amb okra i cirerols caramel·litzats. Verónica Salgado 2015 (Bodega Asencensión Repiso, DO Ribera de Duero)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOFMS0l7AW-yKkPRnRfHilUC1uxi3nxE_ZqdzlTO630-XkfPEZZYdVof42kqNIKydTcZLN3Qa0ag-woOhnNE-9TRTxW5jHAaYBMuuVl4ndRmpUQ84saiUTFy6sUsWrL_axa2ZwYmHIlUDM/s4000/IMG_20200920_141409.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOFMS0l7AW-yKkPRnRfHilUC1uxi3nxE_ZqdzlTO630-XkfPEZZYdVof42kqNIKydTcZLN3Qa0ag-woOhnNE-9TRTxW5jHAaYBMuuVl4ndRmpUQ84saiUTFy6sUsWrL_axa2ZwYmHIlUDM/w640-h480/IMG_20200920_141409.jpg" width="640" /></a></div><br /><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Ingredients:</p><p style="text-align: justify;">- 3 garrons</p><p style="text-align: justify;">- 3 cebes</p><p style="text-align: justify;">- 2 pastanagues</p><p style="text-align: justify;">- 2 grans d'all.</p><p style="text-align: justify;">- 1 cervesa mitjana</p><p style="text-align: justify;">- 2 Claus d'olor</p><p style="text-align: justify;">- 1 llorer</p><p style="text-align: justify;">- Raig de vi ranci</p><p style="text-align: justify;">- Aigua</p><p style="text-align: justify;">- Sal</p><p style="text-align: justify;">- Pebre</p><p style="text-align: justify;">- Oli</p><p style="text-align: justify;">- 1 cullerada de farina</p><p style="text-align: justify;">- Farina de blat de moro (si cal)</p><p style="text-align: justify;">- Grapat d'okra</p><p style="text-align: justify;">- Grapat de tomàquets cirerols</p><p style="text-align: justify;">- Sucre</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Elaboració:</p><p style="text-align: justify;">Marcar per totes bandes la carn en una cassola prou àmplia perquè hi càpiguen bé.</p><p style="text-align: justify;">Un cop marcades, hi afegim la ceba tallada menuda però a grosso modo perquè al final acabarem passant la salsa. Salpebrem el conjunt. Primer a foc fort, perquè aixequi aromes del fons de la cassola. Després, seguim cocció a foc dolç, fins que sigui ben cuita i fins i tot hagi agafat color.</p><p style="text-align: justify;">Abans de completar la cocció de la ceba, hi posem també la pastanaga, tallada ben menuda. Hi posem també el clau d'olor i el llorer.</p><p style="text-align: justify;">Quan pastanaga i ceba estiguin ben cuites, hi afegim l'all. Deixem coure 4 minuts.</p><p style="text-align: justify;">Hi posem la cullerada de farina, coem un parell de minuts, remenant.</p><p style="text-align: justify;">Mullem amb un raig de vi ranci, que deixarem reduir mínimament abans d'abocar la cervesa. Si cal, per arribar a cobrir almenys la meitat de la carn i per rebaixar l'amargor de la cervesa, acabem de mullar amb aigua. Salem.</p><p style="text-align: justify;">Deixem coure, primer tapat, durant almenys 2'5 hores.</p><p style="text-align: justify;">Separem la carn de la bresa. Aquesta, la colem, pressionant una mica (no turmitzant ni xinès) i la tornem a la cassola, igual que els garrons, que acabaran de coure en la seva salsa, que haurà d'anar reduint per evaporació.</p><p style="text-align: justify;">Si convé, ens podem ajudar d'una mica de farina de blat de moro dissolta en aigua freda. Allarguem cocció fins que els garrons siguin ben tendres, potser una horeta més (si cal més, no hi ha cap problema perquè en cap cas quedaran resecs en un entorn tan humit). Corregim de condimentació.</p><p style="text-align: justify;">És interessant acabar amb un toc de forn a alta temperatura, fins i tot amb opció gratinador, perquè la pell quedi més ben acolorida i fins i tot cruixent.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEind9VDiKeq4QnzjeZF1gMwyDtNZKQnAUsqSwakSJKGVCBYNjRsOg7JLVK18DnbN_c1fFRT3T30izcPf8jjutI12xyszCfeMEyxk2yRbTbmWJxPehCEi8AG2FMG10982u0Azyl1w205drIO/s4000/IMG_20200920_140626.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEind9VDiKeq4QnzjeZF1gMwyDtNZKQnAUsqSwakSJKGVCBYNjRsOg7JLVK18DnbN_c1fFRT3T30izcPf8jjutI12xyszCfeMEyxk2yRbTbmWJxPehCEi8AG2FMG10982u0Azyl1w205drIO/w640-h480/IMG_20200920_140626.jpg" width="640" /></a></div><p style="text-align: justify;">D'altra banda, fem una guarnició ben senzilla. Per als tomàquets, els passem per la paella a foc ben fort. Quan se'ls comenci a trencar la pell i a aparèixer algun punt negre, els espolvoregem una mica de sucre i de seguida podrem apagar el foc. D'altra banda, per l'okra, amb uns 5 minuts de saltejat, amb una gota d'oli, serà suficient.</p><p style="text-align: justify;">Completem guarnició amb un parmentier fet en un moment, que és excel·lent opció per recollir la salsa.</p><p style="text-align: justify;">I ja podrem emplatar.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcI25z3CaHSr2XjGrHDzLH-9_UAA5TxTW3CqYuRN-msI2I8vxqpJiQJ7zkO5O5EoWsPZLrE_fBhhDqOF5434M-pj7remqoe09A4h_d90g_vjp-A3JXao8BCk9AV3enm7I8lniiR67bRULQ/s4000/IMG_20200920_141316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcI25z3CaHSr2XjGrHDzLH-9_UAA5TxTW3CqYuRN-msI2I8vxqpJiQJ7zkO5O5EoWsPZLrE_fBhhDqOF5434M-pj7remqoe09A4h_d90g_vjp-A3JXao8BCk9AV3enm7I8lniiR67bRULQ/w640-h480/IMG_20200920_141316.jpg" width="640" /></a></div><p style="text-align: justify;">Acompanyem amb un vi que, 2015, ja he pensat que demanava pas a la vinacoteca casolana, un Ribera del Duero que ens vam endur de la visita que vam fer al celler Ascensión Repiso. El vi en qüestió és un criança que porta el nom de la filla d'Ascensión, Verónica Salgado, enòloga formada a Catalunya (URV) encarregada d'impulsar una certa modernització del celler. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgljQt29Erjpy9v_54r8yzkl26339JCHw90aSVttKdJoWl3zatgqpV8ogdaPhfyP6sD-jKvEJFNybpD5j-SMfLKFf8rfutxLRxX749mKc7CpDYrK3MlJrtZXnkMpfNoxeJDbUuajYSAqH/s4000/IMG_20200920_141104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgljQt29Erjpy9v_54r8yzkl26339JCHw90aSVttKdJoWl3zatgqpV8ogdaPhfyP6sD-jKvEJFNybpD5j-SMfLKFf8rfutxLRxX749mKc7CpDYrK3MlJrtZXnkMpfNoxeJDbUuajYSAqH/w480-h640/IMG_20200920_141104.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi170wQoDNFwQqX9yEiT3NNT1RwqJoaJ9-xhErHzcm6GywigBnH7K-bHEIGpLb58cxejXMYSNOkKzpIRpWcO9yd63mCHhT3n8rwyZ10uWx14ILvZ0SvsddYEx5pLVjraxRIa-eXJJG4wwjJ/s4000/IMG_20200920_141127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi170wQoDNFwQqX9yEiT3NNT1RwqJoaJ9-xhErHzcm6GywigBnH7K-bHEIGpLb58cxejXMYSNOkKzpIRpWcO9yd63mCHhT3n8rwyZ10uWx14ILvZ0SvsddYEx5pLVjraxRIa-eXJJG4wwjJ/w640-h480/IMG_20200920_141127.jpg" width="640" /></a></div><p style="text-align: justify;">Després d'uns minuts en què necessitava oxigenar-se, el vi ha anat desplegant tot el seu potencial en nas i en boca, que ha acompanyat molt bé els garrons.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdFbDAk9jXNZf8CdhwWwG0v7Z1x6RHqLcjHiKRZ0BR29_JToFZoYyEJ8P01wSnv8uCLINHQbLIEjv2RrCgjgB4OOrvYoECXAHOWh47u22KJspsD8pZltL1zAA9M5UVMlJAArZMMaaXtcp/s4000/IMG_20200920_141352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdFbDAk9jXNZf8CdhwWwG0v7Z1x6RHqLcjHiKRZ0BR29_JToFZoYyEJ8P01wSnv8uCLINHQbLIEjv2RrCgjgB4OOrvYoECXAHOWh47u22KJspsD8pZltL1zAA9M5UVMlJAArZMMaaXtcp/w640-h480/IMG_20200920_141352.jpg" width="640" /></a></div><p style="text-align: justify;">Salut!</p><p><br /></p>Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com0tag:blogger.com,1999:blog-1301930140676231706.post-76017625910310336532020-09-08T18:59:00.001+02:002020-09-08T18:59:40.266+02:00Jarret de vedella amb bolets. GR Graciano 2012 (Bodegas Casa Primicia, Laguardia, Rioja Alavesa, DOC Rioja)<p style="text-align: justify;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvAVKh1r8DSCCXITG2-u41v4ZyjBe_Lek-Fe8l9avw1YhcG-td0DCuYtylty_519hSJrtZOB59pmLJXsaj3eseghmOOHGkXrl-EHcHzjPs8FF9m0-vQm_PtbU7S8KYznzbgz4gBQarEOt/s4000/IMG_20200906_142314.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvAVKh1r8DSCCXITG2-u41v4ZyjBe_Lek-Fe8l9avw1YhcG-td0DCuYtylty_519hSJrtZOB59pmLJXsaj3eseghmOOHGkXrl-EHcHzjPs8FF9m0-vQm_PtbU7S8KYznzbgz4gBQarEOt/w625-h469/IMG_20200906_142314.jpg" width="625" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMmYsNF-znRkz2IxbWKM0Z5zDwBKP1qjQAW2ArSMoLAPOEMfmh7azcikqTBT6NBmJh2EDpMpN9C2JXfOE_9l9gPWGx9bhquslXBb08bCFQgGfYmuJC90vda3VwGJMtB6ewohLkxGl8wp0/s4000/IMG_20200906_142201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="625" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMmYsNF-znRkz2IxbWKM0Z5zDwBKP1qjQAW2ArSMoLAPOEMfmh7azcikqTBT6NBmJh2EDpMpN9C2JXfOE_9l9gPWGx9bhquslXBb08bCFQgGfYmuJC90vda3VwGJMtB6ewohLkxGl8wp0/w469-h625/IMG_20200906_142201.jpg" width="469" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p style="text-align: justify;">Ingredients:</p><p style="text-align: justify;">- 1 jarret de vedella (rodó de vedella d'1kg aprox.)</p><p style="text-align: justify;">- 4 cebes</p><p style="text-align: justify;">- 2 pastanagues</p><p style="text-align: justify;">- 3 grans d'all</p><p style="text-align: justify;">- 1 fulla llorer</p><p style="text-align: justify;">- Clau en pols</p><p style="text-align: justify;">- Sal</p><p style="text-align: justify;">- Pebre</p><p style="text-align: justify;">- Oli</p><p style="text-align: justify;">- Romaní</p><p style="text-align: justify;">- Vi blanc</p><p style="text-align: justify;">- Brandy</p><p style="text-align: justify;">- Aigua</p><p style="text-align: justify;">- 1 c.p. de farina</p><p style="text-align: justify;">- Bolets frescos</p><p style="text-align: justify;">- 4 patates agres</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Elaboració:</p><p style="text-align: justify;">Bridem i marquem per totes bandes el rodó de vedella prèviament salpebrat en una cassola amb una base d'oli. Reservem.</p><p style="text-align: justify;">Allà mateix, hi posem la ceba i la pastanaga, primer a foc fort, després més dolç, perquè agafi color i cogui. Hi afegim la fulla de llorer trencada per la meitat.</p><p style="text-align: justify;">Un cop ben suades ceba i pastanaga (45 minuts aprox.), hi posem els alls ben picolats així com els peus dels bolets, també tallats ben menuts, perquè ens en deixin anar tot l'aroma.</p><p style="text-align: justify;">Hi afegim el clau en pols, el romaní, la mica de farina. Remenem i deixem que cogui. </p><p style="text-align: justify;">Reincorporem la carn i mullem amb un bon raig tant de vi blanc com de brandy. Deixem reduir una mica i acabem de mullar amb aigua, que arribi com a molt a la meitat de la peça de carn.</p><p style="text-align: justify;">Deixem coure, tapat, durant 1 hora i mitja.</p><p style="text-align: justify;">A continuació, tallem la carn a rodanxes. Amb la bresa, la passem pel túrmix. Rectifiquem de sal i pebre.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbwhMLOzBG5kg1zRJJA6M3mdph8AjWmri4VXR8GtRPhgsiXbNira-Htn4h-xAMRfcp4o7_5VciaGUSubdGHqo0HUi_m8mcR_1S5qQcz-DXFBJDe52gAG515RBbAh8HY5z14PnFtilH2P0/s4000/IMG_20200906_132645.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbwhMLOzBG5kg1zRJJA6M3mdph8AjWmri4VXR8GtRPhgsiXbNira-Htn4h-xAMRfcp4o7_5VciaGUSubdGHqo0HUi_m8mcR_1S5qQcz-DXFBJDe52gAG515RBbAh8HY5z14PnFtilH2P0/w625-h469/IMG_20200906_132645.jpg" width="625" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijf0u2l1naLI5z0ArwJol4O_1wCvCf4lCgdVIs5dmrnIruEPXDV7qLUYCOrUp32E7TZis78PblqZEDpH8En6YntxZ1hLCzmPA2BtfSLZHNYGek7dUXFsGOXelcx3iPrd4QiwkOdnUZPtNB/s4000/IMG_20200906_132700.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="625" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijf0u2l1naLI5z0ArwJol4O_1wCvCf4lCgdVIs5dmrnIruEPXDV7qLUYCOrUp32E7TZis78PblqZEDpH8En6YntxZ1hLCzmPA2BtfSLZHNYGek7dUXFsGOXelcx3iPrd4QiwkOdnUZPtNB/w469-h625/IMG_20200906_132700.jpg" width="469" /></a></div><p style="text-align: justify;">Posem la salsa a la cassola, fem el mateix amb la carn, i seguim cocció durant una hora més, a foc baix, perquè la carn acabi de quedar ben i ben tendra. </p><p style="text-align: justify;">Cap al final de la cocció, just abans d'emplatar. fregim les patates.</p><p style="text-align: justify;">Saltegem els bolets i els integrem a la cassola.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7AyK0Ghjb38ZyE8FgsnOsdxPFG8IbEY2cu6XYEuPpZZ59PHdLA82anPhCyi1xQPxcBIBWeSulmnSFgLvETOyDxdM6T8O4RQkqYy1OsxSEW0DhPArq_pshg7GxSAXXSixXZOn7Tvnl0AKx/s4000/IMG_20200906_133740.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7AyK0Ghjb38ZyE8FgsnOsdxPFG8IbEY2cu6XYEuPpZZ59PHdLA82anPhCyi1xQPxcBIBWeSulmnSFgLvETOyDxdM6T8O4RQkqYy1OsxSEW0DhPArq_pshg7GxSAXXSixXZOn7Tvnl0AKx/w625-h469/IMG_20200906_133740.jpg" width="625" /></a></div><p style="text-align: justify;">Emplatem.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODBwUm1RUR6PC0MkjRow7xhNKNSKhpwQODcn8mHPz_TjjLu4DJE776zI6c6R-qwfWDj95n3VEHX_-uiTkVQfdiCGcNoLvtUF0T5Np3FLHBeavTy2emY2gCu6DTzW0uzups_belhbllPqH/s4000/IMG_20200906_142357.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODBwUm1RUR6PC0MkjRow7xhNKNSKhpwQODcn8mHPz_TjjLu4DJE776zI6c6R-qwfWDj95n3VEHX_-uiTkVQfdiCGcNoLvtUF0T5Np3FLHBeavTy2emY2gCu6DTzW0uzups_belhbllPqH/w625-h469/IMG_20200906_142357.jpg" width="625" /></a></div><p style="text-align: justify;">Acompanyem amb un vi que ens ha meravellat i que ja teníem ganes d'obrir: GR Graciano 2012 de Casa Primicia. És l'últim que ens faltava beure del lot que ens vam endur de la visita al celler (per cert, molt recomanable). S'ha anat obrint de forma molt generosa des de la primera copa. Desprèn fruita madura, regalèssia tabac, espècies, notes balsàmiques. És de capa mitja-alta i en boca és molt ample, amb una acidesa molt interessant en equilibri amb la maduresa. Molt i molt gastronòmic.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtiH8UMqY2ZDpEkIET69aVLLTsILkDgdB4aegHS2D4V5OygvoxjapaV_kuFQe82wasb_2GZzaTvHLzC5sbDkd_8Ae9726uBsggRIZb1_N72N2azgRVtPu7qtQMjsZYzAHMyOHDBZ9DDru/s4000/IMG_20200906_142229.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtiH8UMqY2ZDpEkIET69aVLLTsILkDgdB4aegHS2D4V5OygvoxjapaV_kuFQe82wasb_2GZzaTvHLzC5sbDkd_8Ae9726uBsggRIZb1_N72N2azgRVtPu7qtQMjsZYzAHMyOHDBZ9DDru/w625-h469/IMG_20200906_142229.jpg" width="625" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92nJgmQRjO2jctzOMzX8SyFkdPKBQFQCCYtLPHekAvQUSM1b_hMgFGDViCkn6yT8qivPLGnUsCx_TRFwXkTNoSB3-_2TIMyWh26aUYqxSiLTAaOMaHmlpWZHwwRe2JfJfZm6hJMwL7JI-/s4000/IMG_20200906_142334.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="625" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92nJgmQRjO2jctzOMzX8SyFkdPKBQFQCCYtLPHekAvQUSM1b_hMgFGDViCkn6yT8qivPLGnUsCx_TRFwXkTNoSB3-_2TIMyWh26aUYqxSiLTAaOMaHmlpWZHwwRe2JfJfZm6hJMwL7JI-/w469-h625/IMG_20200906_142334.jpg" width="469" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPFfXb6HqBDuwdDwI4YkdSKkUGF4uCIxKDdyy6mOXc7TLLkMQJg4g0gP4AWcOiPgMAALbjkWI0IUQ8svQEp1fsFkT3hLRSqy0vtm2KjHZsEykdhwZes1iGRzQqQVcWD7-hzqvyiCamUfnE/s4000/IMG_20200906_142414.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="625" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPFfXb6HqBDuwdDwI4YkdSKkUGF4uCIxKDdyy6mOXc7TLLkMQJg4g0gP4AWcOiPgMAALbjkWI0IUQ8svQEp1fsFkT3hLRSqy0vtm2KjHZsEykdhwZes1iGRzQqQVcWD7-hzqvyiCamUfnE/w469-h625/IMG_20200906_142414.jpg" width="469" /></a></div><p style="text-align: justify;">Salut!</p>Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com2tag:blogger.com,1999:blog-1301930140676231706.post-63133200186088976072020-09-06T19:19:00.000+02:002020-09-06T19:19:24.977+02:00Arròs negre mar i muntanya de cananes, pop i salsitxes. Eriçó '19 Garnatxa Blanca (Vins de Taller, DO Catalunya)<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCz3q3YUlJYIH7Dp2RRruw3vsXyuVmP0beOIKArDgxXEZoTdskopB_trzJYjgDJv28E8tuYi16vyN6xiMoRPey9izi_v5tkm3uu7h-eWF82hDmylioyvJhOMRL3EGe3pUUhy6OUaDi2Jbk/s4000/IMG_20200826_142257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCz3q3YUlJYIH7Dp2RRruw3vsXyuVmP0beOIKArDgxXEZoTdskopB_trzJYjgDJv28E8tuYi16vyN6xiMoRPey9izi_v5tkm3uu7h-eWF82hDmylioyvJhOMRL3EGe3pUUhy6OUaDi2Jbk/w500-h375/IMG_20200826_142257.jpg" width="500" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;"> Ingredients:</div><div style="text-align: justify;"><br />- 280g arròs bomba<br />- 1 ceba<br />- 1/2 pebrot vermell<br />- 1/2 pebrot verd<br />- 2 alls<br />- 2 tomàquests madurs<br />- 4 salsitxes<br />- Grapat de cananes<br />- 2 pops blancs<br />- 2 sobrets de tinta<br />- Fumet de peix</div><div style="text-align: justify;"><br />Elaboració:</div><div style="text-align: justify;"><br />Comencem fent la marca de l'arròs coent la ceba fins que agafi tant de color com puguem, amb una base d'oli, a foc baix, salant, i anar fent. Caldrà mullar de tant en tant perquè no es socarrimi. Cal comptar unes dues hores almenys de cocció.</div><div style="text-align: justify;"><br />Afegim els pebrots, que deixem coure també al màxim.</div><div style="text-align: justify;"><br />A continuació, hi posem l'all, tallat ben menut, juntament amb salsitxes, pop i cananes. Amb el foc fort, que deixin anar aigua i agafin color.</div><div style="text-align: justify;"><br />Mullem amb el tomàquet, que podem ratllat. Deixem coure i reduir a sec. Hi afegim també la tinta.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxfHdyfQwfNNPl5Tyuz0YCRfQQPoUmNdjYYA3MfP0R5i0tT-nDCWx9eApb-nTXfFQIb2JIsQzztUdrZ4mRDifh07irtR_87-89EooScnL0KDlwCXuNbsIFFPsqzQanX8WnsawWccmuMD1/s4000/IMG_20200822_123405.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxfHdyfQwfNNPl5Tyuz0YCRfQQPoUmNdjYYA3MfP0R5i0tT-nDCWx9eApb-nTXfFQIb2JIsQzztUdrZ4mRDifh07irtR_87-89EooScnL0KDlwCXuNbsIFFPsqzQanX8WnsawWccmuMD1/w300-h400/IMG_20200822_123405.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcQc3dYLz52gYs5qI1Q6rQhIndO8OMqT_TMAyqmXCSKwu8NElpSFzDIfISip7u7uMMG8-R2C3jvp95XQa1OBcoF9osZxl1DZ3zbfCpswjKUbSyoXwjhQu3wxjdrfdcnooBkkYDEQDt_x_G/s4000/IMG_20200822_132551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcQc3dYLz52gYs5qI1Q6rQhIndO8OMqT_TMAyqmXCSKwu8NElpSFzDIfISip7u7uMMG8-R2C3jvp95XQa1OBcoF9osZxl1DZ3zbfCpswjKUbSyoXwjhQu3wxjdrfdcnooBkkYDEQDt_x_G/w400-h300/IMG_20200822_132551.jpg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Anacarem l'arròs i mullem amb el fumet.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQvhE2baJTF4irUrZ1iZgRNSzZw2aZKibknxT1WHpaCvWdfSJuSlZG8hUGZZWyZzoBIqaIzlXV3pmr0gK48lN4iaNsHtzJ3GdkBsbuFoP1HyXsbMJt7_W59kc3AnZUi2mIEY2nc9CzoEN/s4000/IMG_20200822_133741.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQvhE2baJTF4irUrZ1iZgRNSzZw2aZKibknxT1WHpaCvWdfSJuSlZG8hUGZZWyZzoBIqaIzlXV3pmr0gK48lN4iaNsHtzJ3GdkBsbuFoP1HyXsbMJt7_W59kc3AnZUi2mIEY2nc9CzoEN/w300-h400/IMG_20200822_133741.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-pWojRgZ1v55x8eaTi86UNIZHk4whBcpXTO52aaDX6V3Nf3Yo54QUpdpTnadgk7E162Qhy-Bo2g9O5Q5PiPPyp8Hv8x-7jJmT5F-37p9Y_fL-0u1tHAFsCGvc0hRGaNdxUUnbAl7m9MH/s4000/IMG_20200822_135013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-pWojRgZ1v55x8eaTi86UNIZHk4whBcpXTO52aaDX6V3Nf3Yo54QUpdpTnadgk7E162Qhy-Bo2g9O5Q5PiPPyp8Hv8x-7jJmT5F-37p9Y_fL-0u1tHAFsCGvc0hRGaNdxUUnbAl7m9MH/w400-h300/IMG_20200822_135013.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObknxFeWSauZ4hi0vgtVyaz_cVAo3FuIn18tKNRvwsIlHss28_C0G7E02F1ORLG-n1wpR8K54HQg5dJs2Eedy7PE1YyMY9kjvGuDfhzZsE7X6nb5taEkiqgdcWzsxMen8WmTMDcebPz3i/s4000/IMG_20200822_135021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObknxFeWSauZ4hi0vgtVyaz_cVAo3FuIn18tKNRvwsIlHss28_C0G7E02F1ORLG-n1wpR8K54HQg5dJs2Eedy7PE1YyMY9kjvGuDfhzZsE7X6nb5taEkiqgdcWzsxMen8WmTMDcebPz3i/w400-h300/IMG_20200822_135021.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br />Coem fins que quedi al nostre gust (grenyal).</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4duJ111dB2v17FI8_6BRnrQx2i-jW4sTbbaoJdIYEI6-7ui6t59ddM3BOtePK9XOxspP5Eyenvi_a4tringoO-2iK-MYflZ7YJJeNOTTrp5mBPGOJeR3cQpWS5t-iN9jI3gjYJCRv6zmq/s4000/IMG_20200822_135842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4duJ111dB2v17FI8_6BRnrQx2i-jW4sTbbaoJdIYEI6-7ui6t59ddM3BOtePK9XOxspP5Eyenvi_a4tringoO-2iK-MYflZ7YJJeNOTTrp5mBPGOJeR3cQpWS5t-iN9jI3gjYJCRv6zmq/w400-h300/IMG_20200822_135842.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgylxfGTu0YChdMB-Sta84R0codfNZbmQGcmb7j3vM-rQGjM-QSltcTqJcl13ncbQwQIWpnU-V2QtNtkQs9nCXEpXck2KofXakqZK8_xW7WMeYofCFPlpZ0FxHNjGDGEtGGtp4JyN05ir6o/s4000/IMG_20200822_135858.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgylxfGTu0YChdMB-Sta84R0codfNZbmQGcmb7j3vM-rQGjM-QSltcTqJcl13ncbQwQIWpnU-V2QtNtkQs9nCXEpXck2KofXakqZK8_xW7WMeYofCFPlpZ0FxHNjGDGEtGGtp4JyN05ir6o/w300-h400/IMG_20200822_135858.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmy-X8wAdb7qCHTK0NfYErkEIrrufTkFR1PZeIt8JIgT-WpS3qQli2imVJawe-ZnuFzoNl9iAd95X_gnFmlA23l2knf5ZXBmvesb3HSBCondUP81ntxNq6iW1Ywfk8KiHZGvD2ekp1enrF/s4000/IMG_20200822_135917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmy-X8wAdb7qCHTK0NfYErkEIrrufTkFR1PZeIt8JIgT-WpS3qQli2imVJawe-ZnuFzoNl9iAd95X_gnFmlA23l2knf5ZXBmvesb3HSBCondUP81ntxNq6iW1Ywfk8KiHZGvD2ekp1enrF/w400-h300/IMG_20200822_135917.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;">Emplatem.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkh6Qz5CHP1Sp_irOI820w-b47P_1J3ZaUzGGNT5RyVHMs7WxMuFjjz4CP_Um2muiFnCNLO3cDH8NaAWXiGcHCR3KUoqPaLCHbdCaLH7wj1uP1zk_q2b5Unq-fayh5qGJYDMEQNYqRJWE/s4000/IMG_20200822_140132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkh6Qz5CHP1Sp_irOI820w-b47P_1J3ZaUzGGNT5RyVHMs7WxMuFjjz4CP_Um2muiFnCNLO3cDH8NaAWXiGcHCR3KUoqPaLCHbdCaLH7wj1uP1zk_q2b5Unq-fayh5qGJYDMEQNYqRJWE/w400-h300/IMG_20200822_140132.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;">Acompanyem amb una bona Garnatxa Blanca, aquest cop empordanesa, de Vins de Taller. </div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOsgfA_stvcc-dnbSf4DQDKsQ1sijzREcYAycy-wttJgJ-hvAacNbpZCgCGIimvAn_KfIr91fFFajA2zOGi7XU14GcIWMxAEVnKxz8pzJjUuBija1OQdEQAK7tNIB-xrtlftTANaMgGpp9/s4000/IMG_20200826_141956.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOsgfA_stvcc-dnbSf4DQDKsQ1sijzREcYAycy-wttJgJ-hvAacNbpZCgCGIimvAn_KfIr91fFFajA2zOGi7XU14GcIWMxAEVnKxz8pzJjUuBija1OQdEQAK7tNIB-xrtlftTANaMgGpp9/w300-h400/IMG_20200826_141956.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_BEPJlVJ7pwq-J437gnu27dvxD__1HTcz0Jdvp6ITCs-jEgyJOlUi_4BTA67oZnd1YDMzU_U_pJ-QPmBpKwCVd9vlVPz80z26TbekdccGNcQywXgbvzFb8mPxmCD_EHaETVKJHOGgjf3/s4000/IMG_20200826_142232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_BEPJlVJ7pwq-J437gnu27dvxD__1HTcz0Jdvp6ITCs-jEgyJOlUi_4BTA67oZnd1YDMzU_U_pJ-QPmBpKwCVd9vlVPz80z26TbekdccGNcQywXgbvzFb8mPxmCD_EHaETVKJHOGgjf3/w400-h300/IMG_20200826_142232.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnUi0prZZLx4ycdwVAlG_eGISQgMCbTt8Ha2YqlowFyM8t3r0mqe3hSX1XizUiC-1v-j2Uu5nBIwFlNbq17JBvTTX7tOtQVprej-DhxdqSkF8kt6U-si6Rhb9XPV1KqPOp7k8Xynzt7c6/s4000/IMG_20200826_142257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnUi0prZZLx4ycdwVAlG_eGISQgMCbTt8Ha2YqlowFyM8t3r0mqe3hSX1XizUiC-1v-j2Uu5nBIwFlNbq17JBvTTX7tOtQVprej-DhxdqSkF8kt6U-si6Rhb9XPV1KqPOp7k8Xynzt7c6/w400-h300/IMG_20200826_142257.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIceJc2S2R3zHx-BfNr3XCy7gC9PZDZCR8M3gdsJv49dIdSKaceDAi6QsiapNS1fwofyT65IoHf47Zxm71RBy_Mznhw81Jh2M9I4nd5JUh_bA6o9eQtTcq7F5mLn4-I_K7HyIgIATUCFH/s4000/IMG_20200826_142316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIceJc2S2R3zHx-BfNr3XCy7gC9PZDZCR8M3gdsJv49dIdSKaceDAi6QsiapNS1fwofyT65IoHf47Zxm71RBy_Mznhw81Jh2M9I4nd5JUh_bA6o9eQtTcq7F5mLn4-I_K7HyIgIATUCFH/w400-h300/IMG_20200826_142316.jpg" width="400" /></a></div><br /><div style="text-align: justify;"><br /></div><p style="text-align: left;"><br /></p>Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com0tag:blogger.com,1999:blog-1301930140676231706.post-20870069356111422732020-09-01T19:33:00.006+02:002020-09-01T19:33:46.570+02:00Bunyols de carbassó i formatge. Acàcia Macabeu (Vins i Olis Suñer, Cellers Singulars, DO Tarragona)<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1eEnhr1zAnpJkfvBhGEhSEfuGaZB7fHQ0J98CbwDXxR_OvS7tjWX8q6yE3mLz5z0wTgAsUY8XiCzoi2f2eHlOBzoAWMLuFv7FtjC2dAKAy91jxzJOLdM2misfDV1PymmPZdkm9OLVQ9pD/s4000/IMG_20200409_205642.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1eEnhr1zAnpJkfvBhGEhSEfuGaZB7fHQ0J98CbwDXxR_OvS7tjWX8q6yE3mLz5z0wTgAsUY8XiCzoi2f2eHlOBzoAWMLuFv7FtjC2dAKAy91jxzJOLdM2misfDV1PymmPZdkm9OLVQ9pD/w512-h384/IMG_20200409_205642.jpg" width="512" /></a></div><br /><div><br /></div><div><br /></div>Ingredients:<br />
- 4 carbassons (800g aprox.)<br />
- 250g farina<br />
- 2g de llevat de forner<br />
- 225ml aigua<br />
- 10g sal<br />
- 50g de formatge (millor algun sec, ben gustós)<br />
- Oli per fregir<br />
<br />
Elaboració:<br />
<br />
Comencem rentant i ratllant els carbassons. Els posem a colar perquè perdin l'aigua.<br />
<br />
A banda, en un bol, posem la farina amb el llevat i barregem anant-hi posant l'aigua a fil. Finalment, hi posem la sal. Al final de tot, el formatge.<br />
<br />
Escorrem bé el carbassó ajudant-nos d'un drap de cotó que tancarem bé com un caramel per escórrer al màxim. Ens interessa eliminar tota l'aigua que puguem. Els afegim a la massa.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbaxI50zTb9UQmIZiPF3n93Q5xMe08_7j-eeQMOCL9DqytZXxqgE9Ei9VxzcBFJK7kElY_U7_QH2QmZjTkKTyEH09Wtq1ybwywF4HtvTgruVw43797K1TjUauE6xWlsoDQ-aY7tNNZvl1G/s4000/IMG_20200409_203642.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbaxI50zTb9UQmIZiPF3n93Q5xMe08_7j-eeQMOCL9DqytZXxqgE9Ei9VxzcBFJK7kElY_U7_QH2QmZjTkKTyEH09Wtq1ybwywF4HtvTgruVw43797K1TjUauE6xWlsoDQ-aY7tNNZvl1G/w384-h512/IMG_20200409_203642.jpg" width="384" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXHXSBc0f1KYiblgHMszJ6ZdFca4vYExAOa-FE0yjCZFH9jdSykIIiW7QgOcZ-85bhy49KEa-Qcn7DI6gnew9cDXXGtBRs2_TC1Qb_SPX2326VMz4HdbwWtdD6j9rSkAwSdNS4GTKQzCLU/s4000/IMG_20200409_204212.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXHXSBc0f1KYiblgHMszJ6ZdFca4vYExAOa-FE0yjCZFH9jdSykIIiW7QgOcZ-85bhy49KEa-Qcn7DI6gnew9cDXXGtBRs2_TC1Qb_SPX2326VMz4HdbwWtdD6j9rSkAwSdNS4GTKQzCLU/w384-h512/IMG_20200409_204212.jpg" width="384" /></a></div><div><br />
Deixem el bol tapat en film. Que llevi, durant unes 3 hores.<br />
<br />
Passada aquesta estona, haurà duplicat ben bé el volum.<br />
<br />
Només resta formar els bunyols amb l'ajuda de dues culleres i fregir-los en abundant oli.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyN0HOCH6OPrVNfoAdCfG7DVhe4gu2M1Q0Y4TFrayJ8e4XnGREncjYGOrX8M-wDTR7-BPYPjTdTGgPdAIEfIefEq4sYLZJZWMjenM_8Kwd0jwgHraal4t1Ii8jNqdA3PILkNp70ji6PrB/s4000/IMG_20200409_204851.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyN0HOCH6OPrVNfoAdCfG7DVhe4gu2M1Q0Y4TFrayJ8e4XnGREncjYGOrX8M-wDTR7-BPYPjTdTGgPdAIEfIefEq4sYLZJZWMjenM_8Kwd0jwgHraal4t1Ii8jNqdA3PILkNp70ji6PrB/w384-h512/IMG_20200409_204851.jpg" width="384" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Servim i mengem immediatament perquè siguin totalment cruixents.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsCUPrCiSXCF2ByppE7xYeAc6UnpZoVypwPQKCOJhk-mJMR21BH0ofG3PKke7QK9lJ1addP5pwdyHEwd7lgEtT2C7jkDfRWiqq2NkL5MLwhzv0zaqb16mbsSuFPmrkBesb169zcXWnOWf/s4000/IMG_20200409_205535.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsCUPrCiSXCF2ByppE7xYeAc6UnpZoVypwPQKCOJhk-mJMR21BH0ofG3PKke7QK9lJ1addP5pwdyHEwd7lgEtT2C7jkDfRWiqq2NkL5MLwhzv0zaqb16mbsSuFPmrkBesb169zcXWnOWf/w512-h384/IMG_20200409_205535.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJmBiP2LG2qV42ZkYlghwJA7AnFe-BImA7I7Q2Utg1LG6ATnxwFoajYa-8Ic3_EhHQ5LzMNqan2RLkcsqwmmSM7QdmdVhJw1-lm7gR2092YIZzQ0mp17aPKohDo6p9ymeUrP19EY6PfhHA/s4000/IMG_20200409_205552.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJmBiP2LG2qV42ZkYlghwJA7AnFe-BImA7I7Q2Utg1LG6ATnxwFoajYa-8Ic3_EhHQ5LzMNqan2RLkcsqwmmSM7QdmdVhJw1-lm7gR2092YIZzQ0mp17aPKohDo6p9ymeUrP19EY6PfhHA/w512-h384/IMG_20200409_205552.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpNNDbCRveBnuLGJY_BTYl9singF_-Yq4UBAAL5JpbOW1UrR9SDkoFoT14xwGOjTsBLq1O7Iz1qxuRVxIl7rhsrNyGA5h792EPS9xsFGXU_IALa7d-Pz2XTCtAQ4aO9sxotvdB4pVbhyphenhyphenVw/s4000/IMG_20200409_211256.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpNNDbCRveBnuLGJY_BTYl9singF_-Yq4UBAAL5JpbOW1UrR9SDkoFoT14xwGOjTsBLq1O7Iz1qxuRVxIl7rhsrNyGA5h792EPS9xsFGXU_IALa7d-Pz2XTCtAQ4aO9sxotvdB4pVbhyphenhyphenVw/w512-h384/IMG_20200409_211256.jpg" width="512" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">I acompanyem amb un vi finíssim, delicat, elegant, com l'Acàcia de Vins i Olis Suñer (Cellers Singulars, DO Tarragona), un extrardinari monovarietal de Macabeu criat i treballat - battonage - durant un mig any en bótes d'acàcia després d'haver-hi acabat la fermentació.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixw6cNBV8pg7ZWU6bLLa1rA88HzC7xlmqz7WVJrMCW8ulJbIfADHHac4f2M9VfkZl-p-1s3U1z0l91GcyYBGvWRiulCaeH4oBjGxI3mSgud2r08qx_KtIIWTzdlZIQxia52CHvh5xDU5-6/s4000/IMG_20200408_141010.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixw6cNBV8pg7ZWU6bLLa1rA88HzC7xlmqz7WVJrMCW8ulJbIfADHHac4f2M9VfkZl-p-1s3U1z0l91GcyYBGvWRiulCaeH4oBjGxI3mSgud2r08qx_KtIIWTzdlZIQxia52CHvh5xDU5-6/w384-h512/IMG_20200408_141010.jpg" width="384" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqXhR0b_6vrRkfS5tbG0S1eE_Yejy6kdWj5MEmNaddcVHPQG2hyVvrciR2H2FdcLK8rMxkOdcH_Ul4uCWuxS5rOedrcdKiQWBq0JGmFY8wMQ_QCsFOKqGEB6DCFnxatmfNk99xSliJanv9/s4000/IMG_20200409_205607.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqXhR0b_6vrRkfS5tbG0S1eE_Yejy6kdWj5MEmNaddcVHPQG2hyVvrciR2H2FdcLK8rMxkOdcH_Ul4uCWuxS5rOedrcdKiQWBq0JGmFY8wMQ_QCsFOKqGEB6DCFnxatmfNk99xSliJanv9/w512-h384/IMG_20200409_205607.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;">Salut!</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><br /><div><br /></div>Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com0tag:blogger.com,1999:blog-1301930140676231706.post-51296323639104738322020-08-30T20:01:00.003+02:002020-09-06T19:10:22.229+02:00Arròs caldós de rap amb pop i cananes. SòlsXarel 2016 (Rubió de Sòls)<p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ3vyUyA_kLE-3EisXcgv-P0NtNs3nQlxTFFbr0KCxduOkExXjuNrU6WWBAtjMMvOtF1BedzUqjPgthu1Z9tvlTrPH7hT0xFHZf2YyHEQrdJwnOxD7WB21hRCNSWdDIMQc2ftNMDrQqNbQ/s4000/IMG_20200829_142655.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ3vyUyA_kLE-3EisXcgv-P0NtNs3nQlxTFFbr0KCxduOkExXjuNrU6WWBAtjMMvOtF1BedzUqjPgthu1Z9tvlTrPH7hT0xFHZf2YyHEQrdJwnOxD7WB21hRCNSWdDIMQc2ftNMDrQqNbQ/w512-h384/IMG_20200829_142655.jpg" width="512" /></a></div><p style="text-align: justify;"> Ingredients:</p><div style="text-align: left;"><div style="text-align: justify;">- 280g arròs bomba</div><div style="text-align: justify;">- 1 pop blanc</div><div style="text-align: justify;">- 1 grapat de cananes</div></div><div style="text-align: justify;">- 1 cap de rap</div><div style="text-align: justify;">- 1'5 cebes</div><div style="text-align: justify;">- Mig pebrot vermell</div><div style="text-align: justify;">- Mig pebrot verd</div><div style="text-align: justify;">- 2 alls escalivats</div><div style="text-align: justify;">- Tomàquet triturat</div><div style="text-align: justify;">- Oli d'oliva verge extra</div><div style="text-align: justify;">- Sal</div><div style="text-align: justify;">- Pebre vermell dolç</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Elaboració:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Fem el fumet amb el cap de rap, on també afegirem el pop, per precoure'l. Deixem que arrenqui el bull, allarguem cocció 5 minuts, i deixem infusionar. Decantem. Separem la carn del rap.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Fem el sofregit, començant per la ceba. Un cop la tinguem ben cuita i de color ben pujat, hi posem els pebrots. A continuació, hi posem el pop i les cananes tallats més aviat menuts, que marcarem a foc fort. Després, els alls escalivats i el tomàquet, que deixarem coure i reduir.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijRJONvThPqWMHPRXTQIHL6ddfsCTxADhG6maskDmP9l-oK4AM-bNuUCLUkGhPgoVLMw0hAKMhXJqC2BGgTPDGwM7CnS5bVRonlrhyphenhypheniC7_eTQIkwVDAFo4sPyOXW29z3pxnrUMnu1FYRAQ/s4000/IMG_20200829_134457.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijRJONvThPqWMHPRXTQIHL6ddfsCTxADhG6maskDmP9l-oK4AM-bNuUCLUkGhPgoVLMw0hAKMhXJqC2BGgTPDGwM7CnS5bVRonlrhyphenhypheniC7_eTQIkwVDAFo4sPyOXW29z3pxnrUMnu1FYRAQ/w384-h512/IMG_20200829_134457.jpg" width="384" /></a></div><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Només restarà posar-hi l'arròs, anacar-lo mínimament i mullar amb almenys unes 5 vegades més volum de fumet que d'arròs. Salem.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Deixem coure durant uns 14 minuts. Cap a mitja cocció, hi posem el retalls de rap.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_qyYoLYxVbcfJFXb1BFTotOeE-RY4O2MXSJBLDCZ4eIXoObcSjf7Gl5-Lb9wlA9ctdShctb9UZPQpUlz3ICq_TfwOHgnsn99U9TiBbjktlSafM5bTZjPDojTxG6RgBC5bHamCFw5ebL-/s4000/IMG_20200829_142301.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_qyYoLYxVbcfJFXb1BFTotOeE-RY4O2MXSJBLDCZ4eIXoObcSjf7Gl5-Lb9wlA9ctdShctb9UZPQpUlz3ICq_TfwOHgnsn99U9TiBbjktlSafM5bTZjPDojTxG6RgBC5bHamCFw5ebL-/w384-h512/IMG_20200829_142301.jpg" width="384" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT88gyfRYK3kssTHyogAXCp2PAuy3eOvqxEYDw6381DVqHWB4Zo4dkxDNm0yCBc-waMlUIMczbsUFyQI5nz5PZ2MUevPcuNC823fpqn0LwlVa0ot7PeB668uY_1zucONeVMo3Th2IN6Q8i/s4000/IMG_20200829_141514.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT88gyfRYK3kssTHyogAXCp2PAuy3eOvqxEYDw6381DVqHWB4Zo4dkxDNm0yCBc-waMlUIMczbsUFyQI5nz5PZ2MUevPcuNC823fpqn0LwlVa0ot7PeB668uY_1zucONeVMo3Th2IN6Q8i/w384-h512/IMG_20200829_141514.jpg" width="384" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Per beure, hi posem el SòlsXarel 2016, que hem descobert que es troba en un moment espectacular. Es tracta d'un monovarietal de Xarel·lo que neix i s'elabora al Montsec, a càrrec d'un projecte personal de l'enòloga Judit Sogas, que vam tenir ocasió de conèixer ara fa un parell d'anys.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmfYs10yYkqAFzyP9NGMVUhRV2VGwAgS-G-QjPggwOYab0j1e7v7RyWNlu6U68owBw4FVs58ajcw_JZeYlB_ylm5M_gzMuI28YD1AedRS7z0r0w1-n3XYhua5wGtvTrq7F2FAuxTlsJD0f/s4000/IMG_20200829_142548.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmfYs10yYkqAFzyP9NGMVUhRV2VGwAgS-G-QjPggwOYab0j1e7v7RyWNlu6U68owBw4FVs58ajcw_JZeYlB_ylm5M_gzMuI28YD1AedRS7z0r0w1-n3XYhua5wGtvTrq7F2FAuxTlsJD0f/w480-h640/IMG_20200829_142548.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpoQgnQaO28I9cZ7namiSGVBX7vP4a-KoMflA6sCjqRsl2jzSK-oxX6-rZ8CvDVQ3a4MRgLcBCW5BaHReRUC-FEHbMbwCJalDVX0YGz8l9ERh2u1XRq5twrvcVhFZ-D4mbVtXSiDqde4RV/s4000/IMG_20200829_142605.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpoQgnQaO28I9cZ7namiSGVBX7vP4a-KoMflA6sCjqRsl2jzSK-oxX6-rZ8CvDVQ3a4MRgLcBCW5BaHReRUC-FEHbMbwCJalDVX0YGz8l9ERh2u1XRq5twrvcVhFZ-D4mbVtXSiDqde4RV/w512-h384/IMG_20200829_142605.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPaPxfMb4_s_DB9paOTRpITa9G4L34w3c1poJqFeGizwtrBo7PyknimY_fMmjae9dE4MIjqAr8ezquLvCIKLe7UmL86kilDkd2nGx0d9hwfwZLL43Mse0MI33HQpaQ_NRXcXEzpcEV0_Aw/s4000/IMG_20200829_142631.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPaPxfMb4_s_DB9paOTRpITa9G4L34w3c1poJqFeGizwtrBo7PyknimY_fMmjae9dE4MIjqAr8ezquLvCIKLe7UmL86kilDkd2nGx0d9hwfwZLL43Mse0MI33HQpaQ_NRXcXEzpcEV0_Aw/w512-h384/IMG_20200829_142631.jpg" width="512" /></a></div><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">El SòlsXarel és deliciós ja des que l'olores: poma al forn i alguna nota tropical dolcenca, fins i tot, de maduresa. I després en boca hi ha una bona acidesa que aguanta el cos del vi, de forma fantàstica. Gran acompanyant per al nostre arròs.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJ1lT_vRIQbOan13taw7ya4vQ98dF1irCoMtNF6uDSSbOyagacJyHG9vJ2m0FzDPKkyvdfIRXdjU5U5JC1fu1ftOrcS2qpFX5LILQZeQikfez6ig6LBAXWyYLN4bTaBhjJJlbHXw-cuLc/s4000/IMG_20200829_142434.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJ1lT_vRIQbOan13taw7ya4vQ98dF1irCoMtNF6uDSSbOyagacJyHG9vJ2m0FzDPKkyvdfIRXdjU5U5JC1fu1ftOrcS2qpFX5LILQZeQikfez6ig6LBAXWyYLN4bTaBhjJJlbHXw-cuLc/w512-h384/IMG_20200829_142434.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzivWA0bGeQq7A7q6frRDn3wm-sIGTJxi7_jBc7U0OFYB6cVVrFbKJvGYPxM35qDtD093jozyg7sTrpWv52EoJcSVXA-UfYTPQb9lBblsOeSqteGQAxrSz-VovWQ3193vmAV5IoHW-jwLh/s4000/IMG_20200829_142426.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzivWA0bGeQq7A7q6frRDn3wm-sIGTJxi7_jBc7U0OFYB6cVVrFbKJvGYPxM35qDtD093jozyg7sTrpWv52EoJcSVXA-UfYTPQb9lBblsOeSqteGQAxrSz-VovWQ3193vmAV5IoHW-jwLh/w512-h384/IMG_20200829_142426.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyjCRfwOCtPEyMSs6g3yY1o8u2U8TTal55CMZHAp0TeP31HpfLqkaEnXPhX_sws3zX_sc8YOtCnS-Wq9AyQGOQOtHPINvVguih9Ay8njYx-7HlYpq3pdVh_vEf1023-k5LJkmltkfSvaA/s4000/IMG_20200829_142705.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyjCRfwOCtPEyMSs6g3yY1o8u2U8TTal55CMZHAp0TeP31HpfLqkaEnXPhX_sws3zX_sc8YOtCnS-Wq9AyQGOQOtHPINvVguih9Ay8njYx-7HlYpq3pdVh_vEf1023-k5LJkmltkfSvaA/w512-h384/IMG_20200829_142705.jpg" width="512" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Salut!</div>Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com0tag:blogger.com,1999:blog-1301930140676231706.post-20802408087736038292020-08-29T07:45:00.001+02:002020-08-29T07:45:39.964+02:00Ales de pollastre adobades al forn. Cava Blanc de Trepat Brut Reserva (Cooperativa Agrícola de Sarral - Cava Portell, DO Cava)<p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaQBDyen0w88mVDDt4nHCEt_LYzO7Rv2aRljsBqEQtOwdkYeY2yAxqwlt-J2lPhy9_HyK7xuyavQsdOrzfRcYgzU8GcS4vT9KmIe8l1Sr_LL55j40O24qkX1HptkGWn102O119pajYJES9/s4000/IMG_20200820_210931.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaQBDyen0w88mVDDt4nHCEt_LYzO7Rv2aRljsBqEQtOwdkYeY2yAxqwlt-J2lPhy9_HyK7xuyavQsdOrzfRcYgzU8GcS4vT9KmIe8l1Sr_LL55j40O24qkX1HptkGWn102O119pajYJES9/w512-h384/IMG_20200820_210931.jpg" width="512" /></a></div><p></p><p style="text-align: justify;">Ingredients i elaboració:</p><p style="text-align: justify;">El primer que hem he fer és adobar durant un mínim de 12 hores des aletes de pollastre per tal que s'impregnin de totes les aromes. Comencem:</p><p style="text-align: justify;">Salpebrem.</p><p style="text-align: justify;">Embadurnem amb pebre vermell dolç i també una punteta de picant si ho desitgem.</p><p style="text-align: justify;">Les posem a la safata de forn, juntament amb mig got de conyac, mig de vi blanc, 2 fulles de llorer, oli d'oliva (uns 20g) i uns 10 alls esclafats. També és bona idea afegir-hi un raig de vinagre, no massa però sempre del bo, que ens aportarà un extra de caràcter.</p><p style="text-align: justify;">Macerem d'un dia per l'altre en fred.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFcHeU3JvUO4rsNkCtWkAHv-1cyU5ejV31Sk6Rh67bWrdDSGJ5GjGpw8GoxI5M3-RS5B5Og6D17AqDdo1OnZnREcb7MrZsLPEveR2QCQJ5woJDOsoMCpM7XFR2KtMTY3-_GviJJZporFe/s4000/IMG_20200820_175016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFcHeU3JvUO4rsNkCtWkAHv-1cyU5ejV31Sk6Rh67bWrdDSGJ5GjGpw8GoxI5M3-RS5B5Og6D17AqDdo1OnZnREcb7MrZsLPEveR2QCQJ5woJDOsoMCpM7XFR2KtMTY3-_GviJJZporFe/w384-h512/IMG_20200820_175016.jpg" width="384" /></a></div><p style="text-align: justify;">Només resta enfornar amb una petita part de la marinada a alta temperatura (200 aprox.) fins daurar.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2tugH14FmCZWhkeFGdGfn7G9I5QwLs1jGjToD-MlSlt0zCbrBC0aqHiwaD2l6t3sFy5yaDXMQbwq3wFzG89VRONszA17YIkvMwVlsX0bDbggjuXy4wsg5K9JlGqr1KWvhD8k5zL9ug2J3/s4000/IMG_20200820_204243.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2tugH14FmCZWhkeFGdGfn7G9I5QwLs1jGjToD-MlSlt0zCbrBC0aqHiwaD2l6t3sFy5yaDXMQbwq3wFzG89VRONszA17YIkvMwVlsX0bDbggjuXy4wsg5K9JlGqr1KWvhD8k5zL9ug2J3/w512-h384/IMG_20200820_204243.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9tjKEH6JQ-jaujRLRs_382OqhabdCLFF5u4v3uKybywM-XBN0MMvVbMKgiy_VmikijYy5Pc7d_NROEA9fE4eFCshMk63dU8WlOKY5dz1ZvhSpn4p49iKlN3wpRTirglamDNDWKAbfJdFd/s4000/IMG_20200820_205458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9tjKEH6JQ-jaujRLRs_382OqhabdCLFF5u4v3uKybywM-XBN0MMvVbMKgiy_VmikijYy5Pc7d_NROEA9fE4eFCshMk63dU8WlOKY5dz1ZvhSpn4p49iKlN3wpRTirglamDNDWKAbfJdFd/w512-h384/IMG_20200820_205458.jpg" width="512" /></a></div><p style="text-align: justify;">Acompanyem amb un cava molt bo, blanc de noirs, 100% Trepat: el Blanc de Trepat de Portell, molt elegant, amb les bombolles perfectes per fer front a la intensitat de l'adob, que em resultava difícil de maridar amb res que no fossin bombolles.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTLdhFKeiv11SGBycoMr8EqHQiBrraQCavLxyHr-nVzJDMD-Zj6cOXCuOsIORQaMEmsndC7A_0zDU5uwtAgKO_9LkzAxjbM5FOnrbvWPe823B60dOjBp5FLaom9tYA4v8HDcrToFbzjOd/s4000/IMG_20200820_210555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTLdhFKeiv11SGBycoMr8EqHQiBrraQCavLxyHr-nVzJDMD-Zj6cOXCuOsIORQaMEmsndC7A_0zDU5uwtAgKO_9LkzAxjbM5FOnrbvWPe823B60dOjBp5FLaom9tYA4v8HDcrToFbzjOd/w384-h512/IMG_20200820_210555.jpg" width="384" /></a></div><p style="text-align: justify;">Salut!</p>Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com0tag:blogger.com,1999:blog-1301930140676231706.post-33706834689991583042020-08-23T20:39:00.003+02:002020-08-23T20:39:59.997+02:00Pastisset individual de móres. Ranci dolç Somdinou (Celler Cooperatiu de Gandesa, DO Terra Alta)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggjKippa1cEHeO6zJfzYNADnMQDmm_DQjpQ2vy7EljEpJlLNWnEgdIQuIrKUoczpAJal-W46Mmqg2pePNRz6lHbyxn_gVTS6MW1xtqEPLKUyBBsnzXnPbgDkJtyS49JC2UtFtvou64GVgc/s4000/IMG_20200819_142444.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggjKippa1cEHeO6zJfzYNADnMQDmm_DQjpQ2vy7EljEpJlLNWnEgdIQuIrKUoczpAJal-W46Mmqg2pePNRz6lHbyxn_gVTS6MW1xtqEPLKUyBBsnzXnPbgDkJtyS49JC2UtFtvou64GVgc/w512-h384/IMG_20200819_142444.jpg" width="512" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Massa sucrée: </div><div style="text-align: justify;">- 90g sucre glace</div><div style="text-align: justify;">- 30g farina ametlla</div><div style="text-align: justify;">- 120g mantega freda</div><div style="text-align: justify;">- 55g ou (1 ou)</div><div style="text-align: justify;">- 250g farina fluixa</div><div style="text-align: justify;">- Sal</div><div style="text-align: justify;">- Una mica d'aigua freda (si cal)</div><div style="text-align: justify;">- Per daurar: 1 rovell i un raig de llet</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Pasta d'ametlles amb móres al perfum d'alfàbrega:</div><div style="text-align: justify;">- 50g mantega</div><div style="text-align: justify;">- 50g sucre</div><div style="text-align: justify;">- 50g farina aemtlles</div><div style="text-align: justify;">- 50g ou (1 ou)</div><div style="text-align: justify;">- Grapat de mores (10 aprox.)</div><div style="text-align: justify;">- 2 fulles d'alfàbrega (opc.)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Confitura de mores:</div><div style="text-align: justify;">- 300g móres</div><div style="text-align: justify;">- 45g sucre</div><div style="text-align: justify;">- 15g suc llimona</div><div style="text-align: justify;">- 22g sucre</div><div style="text-align: justify;">- 6g pectina</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Acabat:</div><div style="text-align: justify;">- Móres</div><div style="text-align: justify;">- Sucre glace (opc.)</div><div style="text-align: justify;">- Chantilly (opc.)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Elaboració:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">La pasta sucrée la fem pel mètode sablage, és a dir, treballant primer tots els elements secs (amb la mantega ben freda tallada a quadrets petits) fins que n'obtinguem una textura sorrenca. Després, afegim l'ou (i l'aigua, si cal) i treballem el mínim fins que n'obtinguem una massa que deixi d'adherir-se al receptacle o la superfície on la treballem. L'objectiu és que el gluten no es desenvolupi per tal que ens quedi una massa cruixent un cop l'enfornem i no s'abaixi.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Estenem sobre dos papers de forn. Congelem o refredem una bona estona.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Troquelem la massa en funció del cercle o cercles on la vulguem emmotllar. En aquest cas, uns petits aros de pastisseria. Per fer les parets, en tallem tires i les disposem sobre la base. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Tornem a refredar.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8O4vZ883LGKiSs9MdjuoBuWW-NsVS6GOnMiOhvu1Ru-nhr2BeRfDmI_Rne5Jr3UZ1TbZDzV8ZE63vJZW_1q9QUxLdB0EjSxZoauKKQPI0mQ07gqLXqeBVq5RhjR0lPEfOaAU0Xk5OtUEf/s4000/IMG_20200818_114437.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8O4vZ883LGKiSs9MdjuoBuWW-NsVS6GOnMiOhvu1Ru-nhr2BeRfDmI_Rne5Jr3UZ1TbZDzV8ZE63vJZW_1q9QUxLdB0EjSxZoauKKQPI0mQ07gqLXqeBVq5RhjR0lPEfOaAU0Xk5OtUEf/s640/IMG_20200818_114437.jpg" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Per a la pasta d'ametlles, simplement cal triturar tots els ingredients junts i reservar fins al moment de coure-la, ja dins les tartaletes.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Per a la configura de móres, posem tots els ingredients en una cassola al foc i anem aixafant la fruita i en funció de la textura que vulguem que ens quedi.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1hmK1iaUr8Xzaq04dX_kb12XNfbMMyzPSr_Nt8bQJ59B10pFDbVUU71p99frvR39nFl55yqUYM3e9EGPPH8s-KzOq1LYWxgM0d1OkJxy1DraO2TkZAH3Ql0QTBlY1p-m0ZMaKcIeRQNwC/s4000/IMG_20200818_120748.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1hmK1iaUr8Xzaq04dX_kb12XNfbMMyzPSr_Nt8bQJ59B10pFDbVUU71p99frvR39nFl55yqUYM3e9EGPPH8s-KzOq1LYWxgM0d1OkJxy1DraO2TkZAH3Ql0QTBlY1p-m0ZMaKcIeRQNwC/s640/IMG_20200818_120748.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKSFRz-kIMRIPtN0Jjc61SnTkv0Le1-B6ry_0t6qk7LnC8QeCjfKWUdSEtfNI6IaqNn-3BtOjv6yJTnUXTdE4nkEJbIf7QWvBMW5n7zqODmd_qwS5JgI3AgqfR88ZtIgAPGGVe4FRGsZSm/s4000/IMG_20200818_121023.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKSFRz-kIMRIPtN0Jjc61SnTkv0Le1-B6ry_0t6qk7LnC8QeCjfKWUdSEtfNI6IaqNn-3BtOjv6yJTnUXTdE4nkEJbIf7QWvBMW5n7zqODmd_qwS5JgI3AgqfR88ZtIgAPGGVe4FRGsZSm/s640/IMG_20200818_121023.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkkVG5FM1wOP5kM839Q4OIOFXrkp94CIVBXiQjDRjTGLkbJDL9A6A02yX-cWir48_BPfW2akqQeP5jA9z1pB0aLgAHKp5X71OlXHArasy4WhBkbBoTh-SfYC5hhdpeKtUYPrXD9fhv5WAv/s4000/IMG_20200818_121030.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkkVG5FM1wOP5kM839Q4OIOFXrkp94CIVBXiQjDRjTGLkbJDL9A6A02yX-cWir48_BPfW2akqQeP5jA9z1pB0aLgAHKp5X71OlXHArasy4WhBkbBoTh-SfYC5hhdpeKtUYPrXD9fhv5WAv/s640/IMG_20200818_121030.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVDf9DcJylrBcw_fD7xs1S6vI59_30co6gI_XvYtvnszbnZPi905cNfdzlZhpFJ6Ow9rXhborQcoLHsjDJyOvUGajlWf6oNyb-Y2SL5w8vRK4t-878gR6zgrXI3qt0T-MoHpfLql8jt5y/s4000/IMG_20200818_121614.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVDf9DcJylrBcw_fD7xs1S6vI59_30co6gI_XvYtvnszbnZPi905cNfdzlZhpFJ6Ow9rXhborQcoLHsjDJyOvUGajlWf6oNyb-Y2SL5w8vRK4t-878gR6zgrXI3qt0T-MoHpfLql8jt5y/s640/IMG_20200818_121614.jpg" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Per acabar, enfornem les tartaletes a 160º amb ventilador.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0cyxFg-QnSSNXMKRHgMNDTMOAMQhD6QCROj8e1DWWGjEAANWQFtx3pYegGpL5M6WsyoJcXRCDYotWIJmmlfyEPiDuPSQ39OUn2f8ICCsqwd8JRjrl5v0MyRlLOqbcCsmvCmlaF_VupXY8/s4000/IMG_20200819_113713.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0cyxFg-QnSSNXMKRHgMNDTMOAMQhD6QCROj8e1DWWGjEAANWQFtx3pYegGpL5M6WsyoJcXRCDYotWIJmmlfyEPiDuPSQ39OUn2f8ICCsqwd8JRjrl5v0MyRlLOqbcCsmvCmlaF_VupXY8/s640/IMG_20200819_113713.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbBX8IBCq-pc2qsNo3PYnsIgrAUDwjm5mWuntNHdEV41dWXOYZAMs5cqKbjUQtals27_Wbj5GwtIc0EMxauUApdvcSIrA-b1rrOWYoG0zKuQeDsvrvJu-196PULcFVbdfXwk5Rdniv3qi/s4000/IMG_20200819_120510.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbBX8IBCq-pc2qsNo3PYnsIgrAUDwjm5mWuntNHdEV41dWXOYZAMs5cqKbjUQtals27_Wbj5GwtIc0EMxauUApdvcSIrA-b1rrOWYoG0zKuQeDsvrvJu-196PULcFVbdfXwk5Rdniv3qi/s640/IMG_20200819_120510.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA0csgPTz_QzhiuqpvTJlUETgU5dEDnO58M8fdy3HFxj68aU1s_EQRuWHo3JZQB_PwBz8iulvMdZSALmvfQ_9SCdarp1qiAHsrCkV7kR6W42DIqOEtNCLdeUweTb7hMiJNeqoSSe2XZSyQ/s4000/IMG_20200819_122045.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA0csgPTz_QzhiuqpvTJlUETgU5dEDnO58M8fdy3HFxj68aU1s_EQRuWHo3JZQB_PwBz8iulvMdZSALmvfQ_9SCdarp1qiAHsrCkV7kR6W42DIqOEtNCLdeUweTb7hMiJNeqoSSe2XZSyQ/s640/IMG_20200819_122045.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;">Al cap d'uns 20 minuts, les desemmotllem, les pinzellem amb la barreja de rovell i llet, les omplim fins la meitat de la crema d'ametlles, dins de la qual hi enfonsarem unes dues móres a cada tartaleta, i continuem cocció durant uns 15 minuts més.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Retirem del forn, deixem refredar.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Per sobre, posem la configura de móres.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I per acabar, hi posem unes móres fresques, que podem acabar de decorar amb una mica de sucre glace, o amb una chantilly...</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirf4C05ZO7JONUbUcqXKq4nErRi13S1gW2q0X0mQX6gljJR9PP3caDFCMbsxsfWOe5coTk4cbJBrni6DTDjkcCaOeZrCAO2H8B7iwRBacGwBIIwRVs8OHVKvghd8ooZkX7-1rSUIgMsFT5/s4000/IMG_20200819_142311.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirf4C05ZO7JONUbUcqXKq4nErRi13S1gW2q0X0mQX6gljJR9PP3caDFCMbsxsfWOe5coTk4cbJBrni6DTDjkcCaOeZrCAO2H8B7iwRBacGwBIIwRVs8OHVKvghd8ooZkX7-1rSUIgMsFT5/w512-h384/IMG_20200819_142311.jpg" width="512" /></a></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRFVWvauMAwQQ2ATOWrwKoIUs_2Nt-vzchHDXYQYQyypReDm0ZPWNrZSNySCgYTYkabP_m8kw5C9fvQwGvT9me-yqaymTRhSdaF6uJOpe6inCoQb8dmMRhH28R8ikpsZ7-0UTfcriSX5mG/s4000/IMG_20200819_142428.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRFVWvauMAwQQ2ATOWrwKoIUs_2Nt-vzchHDXYQYQyypReDm0ZPWNrZSNySCgYTYkabP_m8kw5C9fvQwGvT9me-yqaymTRhSdaF6uJOpe6inCoQb8dmMRhH28R8ikpsZ7-0UTfcriSX5mG/w512-h384/IMG_20200819_142428.jpg" width="512" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Per beure, acompanyem amb el Ranci dolç que ens encanta: el Somdinou, de la Cooperativa de Gandesa. Es tracta d'un 100% Garnatxa Blanca que passa 12 mesos en fusta, primer en bótes de roure i després de castanyer, i que es beneficia d'unes mares de més de 50 anys.</div><div style="text-align: justify;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiniqeI7bNQspdIuvEMfAzGxqxQXK7WhQu0PyZjGKGOtSiSemxVxEBG5E0DH86UbJOGEXpRdisHzZcBslyBiP5OvE2-OYmckpPSbStxAJbuY1SqTJPDLf4w-g_pMsthG0TFb2t7zn_jHnp5/s4000/IMG_20200802_145043.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiniqeI7bNQspdIuvEMfAzGxqxQXK7WhQu0PyZjGKGOtSiSemxVxEBG5E0DH86UbJOGEXpRdisHzZcBslyBiP5OvE2-OYmckpPSbStxAJbuY1SqTJPDLf4w-g_pMsthG0TFb2t7zn_jHnp5/w512-h384/IMG_20200802_145043.jpg" width="512" /></a></div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Estan de vici...</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_KRsh8oZILkuz1PfkQlNKxvWtjPZFs8esyULA55_mbTXoCaBc_o8UCPobVS24LgVWhkH47VKOuUUqjPss_JB1Psq-fIxfr9Tk86oaJ1krD-xMcA527seU7FJ04NbE4_Iwm5SbUhlAT90h/s4000/IMG_20200819_142539.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_KRsh8oZILkuz1PfkQlNKxvWtjPZFs8esyULA55_mbTXoCaBc_o8UCPobVS24LgVWhkH47VKOuUUqjPss_JB1Psq-fIxfr9Tk86oaJ1krD-xMcA527seU7FJ04NbE4_Iwm5SbUhlAT90h/w512-h384/IMG_20200819_142539.jpg" width="512" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Salut!</div>Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com0tag:blogger.com,1999:blog-1301930140676231706.post-90864102459736553312020-07-12T19:49:00.004+02:002020-07-12T19:49:58.064+02:00Mandonguilles a la jardinera. Els Amelers 2016 (La Fou, DO Terra Alta)<div style="text-align: justify;">
Anem amb una altra cassola de les bàsiques i alhora exquisides de la cuina del dia a dia: unes mandonguilles jardinera, de les de sucar-hi pa.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjl42lqiRjaGQhNuwU2hNSme8VzQj9p69H9Q-UorH_-vzcc0F5A6fSM-7cTfh1BcZPJpbySEpsz7pEFk0djJ0M8CU2x6MutwBnf7QQTgB0iiUy0kUGpTSlp7xiRUCJsZxbwr9PVK9Z2Ow/s1600/IMG_20200531_141414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjl42lqiRjaGQhNuwU2hNSme8VzQj9p69H9Q-UorH_-vzcc0F5A6fSM-7cTfh1BcZPJpbySEpsz7pEFk0djJ0M8CU2x6MutwBnf7QQTgB0iiUy0kUGpTSlp7xiRUCJsZxbwr9PVK9Z2Ow/s640/IMG_20200531_141414.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: justify;">
I ho acabarem de reblar amb Els Amelers: un bé de Déu de Garnatxa Blanca de la Terra Alta. A casa, n'estem enamorats de la seva versatilitat i sobretot del seu tall gastronòmic, delicat, deliciós.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs2uPw-PHt-fAF2RKpU405TXmwi1lfyx-7ooRF0miFiF_h6vxpDZLymrsCur2BjDH3QJGxxjQMH9A7DC5d8oJxX6F9iopBso6lw9EYOqAK_hCupfty6Ng0xO7XUhdrH6MVFlNy9DcMQm1c/s1600/IMG_20200522_141759.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs2uPw-PHt-fAF2RKpU405TXmwi1lfyx-7ooRF0miFiF_h6vxpDZLymrsCur2BjDH3QJGxxjQMH9A7DC5d8oJxX6F9iopBso6lw9EYOqAK_hCupfty6Ng0xO7XUhdrH6MVFlNy9DcMQm1c/s640/IMG_20200522_141759.jpg" width="480" /></a></div>
<br /></div>
<div style="text-align: justify;">
Ingredients:<br />
<br /></div>
<div style="text-align: justify;">
Mandonguilles:</div>
<div style="text-align: justify;">
- 500g carn picada porc</div>
<div style="text-align: justify;">
- 1 ou</div>
<div style="text-align: justify;">
- 2 grans d'all</div>
<div style="text-align: justify;">
- Julivert picat</div>
<div style="text-align: justify;">
- La molla de 2 llesques de pa sec remullada en llet</div>
<div style="text-align: justify;">
- Sal</div>
<div style="text-align: justify;">
- Pebre negre</div>
<div style="text-align: justify;">
- 2 C.S. pa ratllat</div>
<div style="text-align: justify;">
Guisat:</div>
<div style="text-align: justify;">
- 1 ceba</div>
<div style="text-align: justify;">
- 2 grans d'all</div>
<div style="text-align: justify;">
- 3 pastanagues</div>
<div style="text-align: justify;">
- 3 tomàquets ratllats</div>
<div style="text-align: justify;">
- 250g pèsols</div>
<div style="text-align: justify;">
- 2 patates</div>
<div style="text-align: justify;">
- 1/2 got vi blanc</div>
<div style="text-align: justify;">
- Oli</div>
<div style="text-align: justify;">
- 300ml brou</div>
<div style="text-align: justify;">
- Sal</div>
<div style="text-align: justify;">
- Pebre</div>
<div style="text-align: justify;">
- Picada: 4 ametlles, pa fregit, 1 gra d'all, sal</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Elaboració:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Per a les mandonguilles, barregem bé tots els ingredients.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Enfarinem les mandonguilles i les fregim en oli abundant. Reservem.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
En un petita part d'aquest oli, comencem a fer el sofregit. Primer la ceba, tallada brunoise. Salem. Després hi afegim els alls picolats.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
A continuació, entra la pastanaga tallada a daus, alhora que ho fa el tomàquet. Deixem coure i reduir uns 15 minuts.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Hi afegim el vi. Evaporem.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Hi afegim els pèsols i la patata mal tallada. També incorporem les mandonguilles.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Mullem a cobrir amb el brou. Coem durant aproximadament uns 30 minuts. Rectifiquem de sal i pebre.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Acabem d'ajustar la textura i el gust amb la picada.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ja podem anar servint el vinet per acompanyar.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Emplatem.</div>
<div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGU5pCzmGBLRy0fAH1nPoJD_se0pXIHat9kU_wW8o7-JYBQiCz8M0oK_yFPcbv-Of44TB4oM5WyzjWGDETLD823VZnUzM16XgwCF_c21LSVWYf749A0TW0_aLcktr_oIcZ6ahgi1_NfmOT/s1600/IMG_20200531_141326.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGU5pCzmGBLRy0fAH1nPoJD_se0pXIHat9kU_wW8o7-JYBQiCz8M0oK_yFPcbv-Of44TB4oM5WyzjWGDETLD823VZnUzM16XgwCF_c21LSVWYf749A0TW0_aLcktr_oIcZ6ahgi1_NfmOT/s640/IMG_20200531_141326.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-Sa1nbSWyWpW6Ec8Pyowx1sU3tCdordYkAd_n-gRGNdMPSoUDPwp7yJ5EdG0jSxujp02N3ex6wUWdZK1j0zTgUHMumttcTkw14QeXwVRBW5NrpZ5HPwxjn1c8XJA-PUYiS1O_7F4Wh_o/s1600/IMG_20200531_141337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-Sa1nbSWyWpW6Ec8Pyowx1sU3tCdordYkAd_n-gRGNdMPSoUDPwp7yJ5EdG0jSxujp02N3ex6wUWdZK1j0zTgUHMumttcTkw14QeXwVRBW5NrpZ5HPwxjn1c8XJA-PUYiS1O_7F4Wh_o/s640/IMG_20200531_141337.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv90ermwyospIiXd3fIJsJu5-hav4S-Jii3fb2f2QxMtaCwSO9uMxBiOOMQiI4VxxceVxG2geGn08SJPyq_1mumXmI85woavPVecMlcQKCRhsLqa8Xd-PvFtB5SxbUNQVZhOJ1rrsyD5UA/s1600/IMG_20200531_141406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv90ermwyospIiXd3fIJsJu5-hav4S-Jii3fb2f2QxMtaCwSO9uMxBiOOMQiI4VxxceVxG2geGn08SJPyq_1mumXmI85woavPVecMlcQKCRhsLqa8Xd-PvFtB5SxbUNQVZhOJ1rrsyD5UA/s640/IMG_20200531_141406.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: justify;">
I a gaudir, salut!</div>
<br />Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com0tag:blogger.com,1999:blog-1301930140676231706.post-52249446682360445872020-07-05T19:07:00.001+02:002020-07-05T19:07:34.398+02:00Llaminera de porc amb salsa de mel i mostassa. Somdinou blanc 2017 (Celler Cooperatiu Gandesa, DO Terra Alta)<div style="text-align: justify;">
Avui anem amb una d'aquelles receptes que es resolen en un obrir i tancar d'ulls, amb resultats òptims si encertem la cocció exacta que ens agradi del llom de porc (en el meu cas, més aviat poc fet), i en l'equilibri de la salsa amb què l'acompanyarem.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0Ex16dvaC03h53PYS9w0CGw-M9G0bDE0lMFiGpkHJNosG2J8S9byVkWHRLak5dwayRH2SosktaShQ1AQHAY9OPx9KxlkKRVZCuYypnBEJb3BZ9HPnVZNIUfCJvO-lhkk5ByytobyrHTr/s1600/IMG_20200516_150724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0Ex16dvaC03h53PYS9w0CGw-M9G0bDE0lMFiGpkHJNosG2J8S9byVkWHRLak5dwayRH2SosktaShQ1AQHAY9OPx9KxlkKRVZCuYypnBEJb3BZ9HPnVZNIUfCJvO-lhkk5ByytobyrHTr/s640/IMG_20200516_150724.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ingredients:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
- 1 llom de porc</div>
<div style="text-align: justify;">
- Sucre</div>
<div style="text-align: justify;">
- Mel</div>
<div style="text-align: justify;">
- Mostassa</div>
<div style="text-align: justify;">
- Vi ranci</div>
<div style="text-align: justify;">
- Vinagre balsàmic</div>
<div style="text-align: justify;">
- Aigua</div>
<div style="text-align: justify;">
- Sal</div>
<div style="text-align: justify;">
- Pebre</div>
<div style="text-align: justify;">
- Oli d'oliva verge extra</div>
<div style="text-align: justify;">
- Espàrrecs de marge</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Elaboració:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
El llom, un cop salpebrat, el marquem per tots els costats i el reservem, embolicat en paper de plata.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExJipoyoGskHXMqB35lfG9bEnu2rKGAq40C1g4pC3eOWF5cSNMvfU2bY5p7T98x7UNZxwbY7n5IJdEzdnfvMGPornkQ4rk2WhN6YRSNFYePTODreW9qV-5rqWn9Vf5N1mOjRf8VRnBJqa/s1600/IMG_20200516_140628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExJipoyoGskHXMqB35lfG9bEnu2rKGAq40C1g4pC3eOWF5cSNMvfU2bY5p7T98x7UNZxwbY7n5IJdEzdnfvMGPornkQ4rk2WhN6YRSNFYePTODreW9qV-5rqWn9Vf5N1mOjRf8VRnBJqa/s640/IMG_20200516_140628.jpg" width="480" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
A la mateixa paella, fem la salsa. Hi posem el sucre, desfem amb vi ranci, i a partir d'aquí anem incorporant els ingredients ens les proporcions que ens agradin. Convé fer-ho de mica en mica, per no passar-nos i que sigui més fàcil ajustar-nos al que volem. Si observem que la salsa ens queda massa lligada, allarguem amb un raig d'aigua.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAsP8r2BAW8rb7pqShvbKYNoUDWDgxKajvglOIY-idKlU9s1qpTvvquSho-euGfG6wOKD53Ctjo5e1TOQS3URuv_vve2Q2IRgD3Ph-WBCIQZY2UE6RWcoy_FMGPjSgL0UBjDLkivEJyMkX/s1600/IMG_20200516_141508.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAsP8r2BAW8rb7pqShvbKYNoUDWDgxKajvglOIY-idKlU9s1qpTvvquSho-euGfG6wOKD53Ctjo5e1TOQS3URuv_vve2Q2IRgD3Ph-WBCIQZY2UE6RWcoy_FMGPjSgL0UBjDLkivEJyMkX/s640/IMG_20200516_141508.jpg" width="480" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Només resta reintegrar el llom d'una peça a la salsa, per acabar-lo de coure i proporcionar-li gust i humitat. Serà qüestió de 5 minuts, sempre amb el foc ben baix. Abans de tallar-lo de biaix, convé deixar-lo reposar un parell de minuts embolicat en paper de plata.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZaXot-w9Rdm6hqmkegzmbn99ZWfW-VDlr2f9lrl6I2H0XjJUogR_c86XR9rmfLv_LyIcOslGqxxWCikEJX2MTZpfEsoEnzXa4_94C_RRV0fcWlHzPgH2Amsh6Z4FFJ4q_B4REE28f6qLS/s1600/IMG_20200516_142019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZaXot-w9Rdm6hqmkegzmbn99ZWfW-VDlr2f9lrl6I2H0XjJUogR_c86XR9rmfLv_LyIcOslGqxxWCikEJX2MTZpfEsoEnzXa4_94C_RRV0fcWlHzPgH2Amsh6Z4FFJ4q_B4REE28f6qLS/s640/IMG_20200516_142019.jpg" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Procedim a tallar el llom, a rodanxes d'un gruix generós.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioFGeYy-m62IHRMZMyTFEiaYO42StO67or7EVLI4tC0DYpCnl1Nhj4jHPN1SWDC3kWoi9FplD_DIiqC_T2dXgnrtJgKGuYoyFYkOvePmhrF_0bvxHGJOTI5ZA5oUyrYLG2MqdyksatuEYb/s1600/IMG_20200516_142341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioFGeYy-m62IHRMZMyTFEiaYO42StO67or7EVLI4tC0DYpCnl1Nhj4jHPN1SWDC3kWoi9FplD_DIiqC_T2dXgnrtJgKGuYoyFYkOvePmhrF_0bvxHGJOTI5ZA5oUyrYLG2MqdyksatuEYb/s640/IMG_20200516_142341.jpg" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIto-OsRiPJ11dL0gX_UfPhzDVqDiWVf28PvFFN4iyb3J1oFg4luTmE-dc8mlIZgYKMihLAZuWJGwVOtJkTMX6JksjE9nC2NGl57gjKx16TSiqZfp2DxsS-zD2ufnKZE223LJm_Bk4KLVR/s1600/IMG_20200516_150016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIto-OsRiPJ11dL0gX_UfPhzDVqDiWVf28PvFFN4iyb3J1oFg4luTmE-dc8mlIZgYKMihLAZuWJGwVOtJkTMX6JksjE9nC2NGl57gjKx16TSiqZfp2DxsS-zD2ufnKZE223LJm_Bk4KLVR/s640/IMG_20200516_150016.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ja podrem emplatar. Salsegem per sobre i hi posem, a mode de guarnició, uns espàrrecs bladers que primer hem escaldat (i refredat amb aigua i gel) i després marcat en planxa.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1ig9zzOvy7s5QdplHjrzs-tnTXC3NgEAokyPqS_hfyQN3Q47UuplWdJmMClJcKW29K6nswrx1KgNQED3FoKkjs4B17lHZxV66gLWJXtSdNP8s-fghYx8FAy7xzSLfDWfsXH_r8ulVPx5/s1600/IMG_20200516_150621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1ig9zzOvy7s5QdplHjrzs-tnTXC3NgEAokyPqS_hfyQN3Q47UuplWdJmMClJcKW29K6nswrx1KgNQED3FoKkjs4B17lHZxV66gLWJXtSdNP8s-fghYx8FAy7xzSLfDWfsXH_r8ulVPx5/s640/IMG_20200516_150621.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWenMEwzPdSeGhGTpuwm5d7hsUYmN_7c4_FNJ0vRPSgod1pghHDKo_N2AxSEy4K6a0NcvQzMt9EigVoX_TaU9qrq1aUKLVEH6Sbsu_D-G4uR8WHjv1fzY55Ez3PZqG_SmKkcGzA-CWaoo/s1600/IMG_20200516_150636.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWenMEwzPdSeGhGTpuwm5d7hsUYmN_7c4_FNJ0vRPSgod1pghHDKo_N2AxSEy4K6a0NcvQzMt9EigVoX_TaU9qrq1aUKLVEH6Sbsu_D-G4uR8WHjv1fzY55Ez3PZqG_SmKkcGzA-CWaoo/s640/IMG_20200516_150636.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ED7r5j5L44XNpQXCogsiOksMIBoG4QKBNUf_c5pYhQ2WQ5yo4-WN74TkaJwaO5FNtQ4U3DoJnsCVT508A0YgFFGZucw8LzS-LsUBcT0jMdya3pBFFf_M-xg3zpMBj0K5Yqco98cd5uKy/s1600/IMG_20200516_150653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ED7r5j5L44XNpQXCogsiOksMIBoG4QKBNUf_c5pYhQ2WQ5yo4-WN74TkaJwaO5FNtQ4U3DoJnsCVT508A0YgFFGZucw8LzS-LsUBcT0jMdya3pBFFf_M-xg3zpMBj0K5Yqco98cd5uKy/s640/IMG_20200516_150653.jpg" width="640" /></a></div>
<br />
<div style="text-align: justify;">
Acompanyem amb la Garnatxa Blanca del Somdinou, referència clàssica del Celler Cooperatiu de Gandesa. Està molt bo i ens refrescarà la gola.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2tmggCPmvfnRFz3udsXxy5p-6RcBGFnyRfTuSbTiSn-BDX_qsUpxkY4ksO0-_BOgwGDPLvWR5FcNrskrhmW_t810XtxDSd0DqhGP9mEtYORw8nrlfVAMxmk-eSRl-JzcorghKyhIrMqS8/s1600/IMG_20200516_150705.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2tmggCPmvfnRFz3udsXxy5p-6RcBGFnyRfTuSbTiSn-BDX_qsUpxkY4ksO0-_BOgwGDPLvWR5FcNrskrhmW_t810XtxDSd0DqhGP9mEtYORw8nrlfVAMxmk-eSRl-JzcorghKyhIrMqS8/s640/IMG_20200516_150705.jpg" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfMAnVuaGG5Os5CAoB6ySN0HpdJ8cLJ2m-G4VH4EC8G5TP3v53dJinjAUGSe0Nac4oS8kU0SJNkxh1VSly8o-tmvg_pHiIV6ndVlUTxEG_nwR80ryVNtIrhgWkyY_wn5cx07UUfYU62St/s1600/IMG_20200516_150730.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfMAnVuaGG5Os5CAoB6ySN0HpdJ8cLJ2m-G4VH4EC8G5TP3v53dJinjAUGSe0Nac4oS8kU0SJNkxh1VSly8o-tmvg_pHiIV6ndVlUTxEG_nwR80ryVNtIrhgWkyY_wn5cx07UUfYU62St/s640/IMG_20200516_150730.jpg" width="480" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Salut!</div>
Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com0tag:blogger.com,1999:blog-1301930140676231706.post-13332855295836493982020-06-30T19:08:00.000+02:002020-06-30T19:08:25.328+02:00Truita de riu amb ametlles. Somdinou blanc 2017 (Celler Cooperatiu de Gandesa, DO Terra Alta)<div style="text-align: justify;">
Generalment, quan pujo cap al Béarn o als Hautes Pyrénées, hi ha algun àpat en què acabo menjant truita de riu. Doncs bé, el darrer cop, va ser una truite aux amandes que em va agradar especialment i que vaig pensar que me l'emportaria cap a casa (la idea, és clar).</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuGC-SMdMThjna_PjzEyQNtKR9X1IfE3nEgDbdjmq6Nreyg01UurQBUmoX022v3sJGxwdTQrPs9sFbn8ol_xgx58UDkFcL8lwgJ0ObyZ6jaA5xiYTjECuE3tIWCGWlXRfcTvCoudqkh28O/s1600/IMG_20200627_141548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuGC-SMdMThjna_PjzEyQNtKR9X1IfE3nEgDbdjmq6Nreyg01UurQBUmoX022v3sJGxwdTQrPs9sFbn8ol_xgx58UDkFcL8lwgJ0ObyZ6jaA5xiYTjECuE3tIWCGWlXRfcTvCoudqkh28O/s640/IMG_20200627_141548.jpg" width="640" /></a></div>
<br />
<div style="text-align: justify;">
Per a l'ocasió, vam obrir el Somdinou blanc 2017, cupatge de Garnatxa Blanca i Macabeu, referència força coneguda del centenari Celler Cooperatiu de Gandesa, que bé mereix una visita, dit sigui de passada.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY9yb7gIl2sYIK7a-y9L1S_R4U9pGmKc9NFUNUXwJQfQ8A2KdbenDpyiR7NBQl_faiZRKJ8kUodlqbgHedl_3s5f04H-kYMU7ZkDcRkCSZ_MToE2yoqIBGf_7AxSZH3OSilAeOP-gN2cPe/s1600/IMG_20200627_141504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY9yb7gIl2sYIK7a-y9L1S_R4U9pGmKc9NFUNUXwJQfQ8A2KdbenDpyiR7NBQl_faiZRKJ8kUodlqbgHedl_3s5f04H-kYMU7ZkDcRkCSZ_MToE2yoqIBGf_7AxSZH3OSilAeOP-gN2cPe/s640/IMG_20200627_141504.jpg" width="480" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ingredients:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
- 1 truita de riu</div>
<div style="text-align: justify;">
- Grapat d'ametlles en làmines</div>
<div style="text-align: justify;">
- Grapat de cirerols</div>
<div style="text-align: justify;">
- Grapat de tàperes</div>
<div style="text-align: justify;">
- Mantega</div>
<div style="text-align: justify;">
- Oli</div>
<div style="text-align: justify;">
- Sal</div>
<div style="text-align: justify;">
- Pebre</div>
<div style="text-align: justify;">
- Raig de vi blanc</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Elaboració:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
És ben senzill. Posem una paella al foc on càpiga la truita sencera. Hi posem mantega i una mica d'oli per dificultar que el greix animal se'ns pugui cremar.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Allà, comencem a coure, primer a foc mig - alt, la truita sencera, prèviament salpebrada. Després abaixem el foc i seguirem la cocció, durant uns minuts, en funció del pes del peix.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Quan li donem la volta, en els darrers minuts de cocció, hi afegirem els cirerols, les ametlles prèviament torrades en una paella al foc, i les tàperes. Podem desglaçar amb una mica de vi blanc, per ajudar a què ens quedi un mínim d'humitat. O més quantitat, si el que volem és directament una salsa.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA1ZdrEj7PyV6WrzOyetXFMUcQp0eN5wJeqCLgVq0vX_kCJSqNdun_Oh2CzohTKQWfENMpZWlYndP61UWJ6WCvaSs1BWf9Jp0gT6VRl5d2ofiSLrCpZSb45mtndkJrzoKLLKm5RzPPY81h/s1600/IMG_20200627_140747.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA1ZdrEj7PyV6WrzOyetXFMUcQp0eN5wJeqCLgVq0vX_kCJSqNdun_Oh2CzohTKQWfENMpZWlYndP61UWJ6WCvaSs1BWf9Jp0gT6VRl5d2ofiSLrCpZSb45mtndkJrzoKLLKm5RzPPY81h/s640/IMG_20200627_140747.jpg" width="480" /></a></div>
<div style="text-align: justify;">
Queda realment boníssim.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-FIsBPY1Seq2PRD382blYvrtHzCgV7cPVU7dVATuYcW4F8bZ6qxaZUd1HpLGbrNp3W4CqEUjzZ0VyveWJzvBUrPB16VQhjjpLxKH6iC3XzSKdQB-g5FUkDtbEmsd8sSwb0ZaRIIcIvgCR/s1600/IMG_20200627_141352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-FIsBPY1Seq2PRD382blYvrtHzCgV7cPVU7dVATuYcW4F8bZ6qxaZUd1HpLGbrNp3W4CqEUjzZ0VyveWJzvBUrPB16VQhjjpLxKH6iC3XzSKdQB-g5FUkDtbEmsd8sSwb0ZaRIIcIvgCR/s640/IMG_20200627_141352.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWUWa_4SQyB_peCVcfOdqwwWRII_tLhCJ7kzoDabPjUIa0r_XDStOZts3WFfgwJZoDEbRP9wrbZQ1KdzezyeEfG-EHxDKBDxMN9tzXPkGAehoWqZSpF6mtAHlPYl21IjjK6pJU_h3h0wSY/s1600/IMG_20200627_141527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWUWa_4SQyB_peCVcfOdqwwWRII_tLhCJ7kzoDabPjUIa0r_XDStOZts3WFfgwJZoDEbRP9wrbZQ1KdzezyeEfG-EHxDKBDxMN9tzXPkGAehoWqZSpF6mtAHlPYl21IjjK6pJU_h3h0wSY/s320/IMG_20200627_141527.jpg" width="320" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ja podrem servir i acompanyar del Somdinou, que ja haurem hagut d'obrir en el darrer tram de cocció. Passa de meravella també sol.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Bow96V_U1TkU2zmlFnd26QrdUhU7KWy20U1K3Bc-I2MiUyTn-MBBO7tfDkTFcw-FQlchiR1_kEoLMchYV5Gjw0ycjzFBdnAA2RGQtEy-Sdgso8topq1rrm5J1c8aonAzeotKgYyLQTXF/s1600/IMG_20200627_141537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Bow96V_U1TkU2zmlFnd26QrdUhU7KWy20U1K3Bc-I2MiUyTn-MBBO7tfDkTFcw-FQlchiR1_kEoLMchYV5Gjw0ycjzFBdnAA2RGQtEy-Sdgso8topq1rrm5J1c8aonAzeotKgYyLQTXF/s640/IMG_20200627_141537.jpg" width="480" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Salut!</div>
Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com0tag:blogger.com,1999:blog-1301930140676231706.post-61993090858806647682020-06-28T19:22:00.002+02:002020-06-28T19:22:20.142+02:00Cassola d'ànec amb préssec d'Ordal. L'Equilibrista 2018 (Ca N'Estruc, DO Catalunya)<div style="text-align: justify;">
Pels volts de Sant Joan, a casa, acostumem a fer una cassola d'ànec, amb peres de Sant Joan però enguany, que no en teníem, vam decidir de provar amb préssec, de l'Ordal. I encara ens ha agradat més que amb peres.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnk-8XxOiTNX4nR-WL2QzL_C7g4Qe4GomwH02x7EpMdjYuQPW2H5a86ATfN90NP_o00NL7DSZOhXaj694PUBvuivQ6PHieqpKGd-ZeqC795pqlJKiGaJwSg_QrjaSmhC7nQZxuZVwb7Lou/s1600/IMG_20200614_140950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnk-8XxOiTNX4nR-WL2QzL_C7g4Qe4GomwH02x7EpMdjYuQPW2H5a86ATfN90NP_o00NL7DSZOhXaj694PUBvuivQ6PHieqpKGd-ZeqC795pqlJKiGaJwSg_QrjaSmhC7nQZxuZVwb7Lou/s640/IMG_20200614_140950.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Per a l'ocasió, hem triat L'Equilibrista 2018, excel·lent monovarietal de vinyes velles de Xarel·lo que el Celler Ca N'Estruc té a tocar de Montserrat, i que elabora sota la DO Catalunya.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ingredients:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
- 1 ànec</div>
<div style="text-align: justify;">
- 2 cebes</div>
<div style="text-align: justify;">
- 2 tomàquets madurs</div>
<div style="text-align: justify;">
- 3 grans d'all</div>
<div style="text-align: justify;">
- 2 fulles de llorer</div>
<div style="text-align: justify;">
- 1 branqueta farigola</div>
<div style="text-align: justify;">
- 1 branqueta romaní</div>
<div style="text-align: justify;">
- Raig de conyac</div>
<div style="text-align: justify;">
- 5 préssec de vinya de l'Ordal</div>
<div style="text-align: justify;">
- Sal</div>
<div style="text-align: justify;">
- Pebre</div>
<div style="text-align: justify;">
- Brou / Aigua (poc)</div>
<div style="text-align: justify;">
- Picada: pa torrat, 3 grans d'all fregits, 4 ametlles torrades</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Elaboració:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Primer, marquem l'ànec salpebrat a la cassola a foc fort. No cal una base d'oli perquè la pell de l'ànec ja ens deixarà anar greix suficient per a tota la preparació. Retirem, reservem i decantem bona part del greix acumulat.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
A la mateixa paella, hi posem la ceba i l'all, així com les herbes. Deixem coure.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Quan ho tinguem cuit, desglassem amb brandy. Deixem evaporar.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Hi afegim aleshores els tomàquets madurs ratllats. Reduïm i coem.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Reincorporem l'ànec a la cassola, mullem amb brou sense cobrir (tot just la meitat de la carn, a tot estirar), i deixem fer xup-xup a foc mig-baix.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Quan faltin uns 15 minuts per acabar la cocció, hi afegim els préssecs tallats a quarts, amb la seva pell.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
En l'últim moment, hi afegim la picada deixatada amb la mateixa salsa.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmnxX9DuCe-lEHuiHvIsiZvay9mn8Fg0H3uOE4iVbdCJ6Z9WUpAp9IK42SWqe5mxvJdptxim8sFSled1kMUzw37CGhzL66a1o_3rcV8z6FR2EXjLQgd_3YZs4vgj-DSK1LdC2qZ-8QsaV3/s1600/IMG_20200614_140336.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmnxX9DuCe-lEHuiHvIsiZvay9mn8Fg0H3uOE4iVbdCJ6Z9WUpAp9IK42SWqe5mxvJdptxim8sFSled1kMUzw37CGhzL66a1o_3rcV8z6FR2EXjLQgd_3YZs4vgj-DSK1LdC2qZ-8QsaV3/s640/IMG_20200614_140336.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5pFlcZQlOFoopcAzFmHw_TvD9HMQIhL3xMcz5WcSCgcxpCti-eXBFnSorIBCp_k-qPtRuDCznRo-dj5dIW_xy3GmDKDwkm8iJTDpPiIviwTREanHLo5hnIM6_ZsehU4Rsc1Tf69tya5F/s1600/IMG_20200614_140323.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5pFlcZQlOFoopcAzFmHw_TvD9HMQIhL3xMcz5WcSCgcxpCti-eXBFnSorIBCp_k-qPtRuDCznRo-dj5dIW_xy3GmDKDwkm8iJTDpPiIviwTREanHLo5hnIM6_ZsehU4Rsc1Tf69tya5F/s640/IMG_20200614_140323.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQMVBrUCDL3rFM5epBN4QGLEO9Ou_7MXtFMUtMtYbEjBNgCflj2eYJn864YcAi6n6WlXEN9lM3UUb9uzB-0DdAU_L_3Cp_uF_MFQbdGOGlCH8SmIJv6wzXb9zlH-6CyUTjRhg25e9dk82/s1600/IMG_20200614_140301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQMVBrUCDL3rFM5epBN4QGLEO9Ou_7MXtFMUtMtYbEjBNgCflj2eYJn864YcAi6n6WlXEN9lM3UUb9uzB-0DdAU_L_3Cp_uF_MFQbdGOGlCH8SmIJv6wzXb9zlH-6CyUTjRhg25e9dk82/s640/IMG_20200614_140301.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ja ens podem anar servint una copeta de vi mentre emplatem.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsRvvSSlslol8_30xq0v6dT1TOL-iEYPRJrg7h8b9HjqcmJzurjPBsE10S8lgijGFHv75GQqz9OAn30p0lpZjz0KsWUyy491Sn2yttebMZwoEPwNtiuDrJDQSsCNucVmdKzbAe28HIoFc/s1600/IMG_20200614_140829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsRvvSSlslol8_30xq0v6dT1TOL-iEYPRJrg7h8b9HjqcmJzurjPBsE10S8lgijGFHv75GQqz9OAn30p0lpZjz0KsWUyy491Sn2yttebMZwoEPwNtiuDrJDQSsCNucVmdKzbAe28HIoFc/s640/IMG_20200614_140829.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBNENYkw0VxXmQ6ze5y1AwPF7Wz9zLueTXhbuR6eV0BWr6xbzObQoXW3m2ckna8yecr21tTNENR7FK0vrVdzKrWCDCgo9bBmzh3yOIn3C9WikQxpN6LH7_FQiYWNVHKCAJZ1_X8xVi4rdh/s1600/IMG_20200614_140911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBNENYkw0VxXmQ6ze5y1AwPF7Wz9zLueTXhbuR6eV0BWr6xbzObQoXW3m2ckna8yecr21tTNENR7FK0vrVdzKrWCDCgo9bBmzh3yOIn3C9WikQxpN6LH7_FQiYWNVHKCAJZ1_X8xVi4rdh/s640/IMG_20200614_140911.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<u><span style="color: #000120;"></span></u><br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-h2VFCI_Dub4MMyIPWpMKQ3Ci87hjuULYZb3KLojr6kDBJu4A12EP_RKFGHkN_HqFw6APVivseGD-42sFr6ySzjPZLWCNEzQEZLyhwbXuDTEpc_AhCeCiQNOqHXghyO54LkPZo3CPhcV/s1600/IMG_20200614_140939.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-h2VFCI_Dub4MMyIPWpMKQ3Ci87hjuULYZb3KLojr6kDBJu4A12EP_RKFGHkN_HqFw6APVivseGD-42sFr6ySzjPZLWCNEzQEZLyhwbXuDTEpc_AhCeCiQNOqHXghyO54LkPZo3CPhcV/s640/IMG_20200614_140939.jpg" width="640" /></a></div>
<br />
<div style="text-align: justify;">
Salut!</div>
Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com0tag:blogger.com,1999:blog-1301930140676231706.post-72823981593511615992020-06-27T19:59:00.001+02:002020-06-27T20:17:23.159+02:00Pit de xai especiat amb cuscús. Gewürztraminer 2018 (Stoecklé, AOC Alsace)<div style="text-align: justify;">
Per molt que sigui estiu i el termòmetre s'enfili, a casa seguim cuinant cassoles com aquesta de pit de xai, aquest cop ben especiat, i un punt picant, ja que diuen que ajuda a combatre la calor.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5A2ItY5N_WlGDo7qUFK4eF9_KD8KfG91KN-b6ysnRMB0FHJmeXBs3qPafOT1romeOJ3oHV6n85rcD9C8xMtSlT1N9k4oF1Z7FSrIkbhypm_Lm_BUMTpIFjb8RBIAOqnpp5jXhbuwTL3y/s1600/IMG_20200622_140708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5A2ItY5N_WlGDo7qUFK4eF9_KD8KfG91KN-b6ysnRMB0FHJmeXBs3qPafOT1romeOJ3oHV6n85rcD9C8xMtSlT1N9k4oF1Z7FSrIkbhypm_Lm_BUMTpIFjb8RBIAOqnpp5jXhbuwTL3y/s640/IMG_20200622_140708.jpg" width="640" /></a></div>
<br />
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyHZlxuoG6WIdZMBOCADa5vqOialvOLcunUd2t59x_PPICadEyeLMfW16jsYj8zBOgQ2DgbuSsxWJgXeCMttjAdYUN7t6IJ5TzRa21N2_CjPsiMqs-HTz718VSE-V5RMw-EwjYVFXUZAjk/s1600/IMG_20200620_141557.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyHZlxuoG6WIdZMBOCADa5vqOialvOLcunUd2t59x_PPICadEyeLMfW16jsYj8zBOgQ2DgbuSsxWJgXeCMttjAdYUN7t6IJ5TzRa21N2_CjPsiMqs-HTz718VSE-V5RMw-EwjYVFXUZAjk/s640/IMG_20200620_141557.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I com que teníem ganes d'obrir un dels Gewürztraminer que ens vam endur de l'escapada a Alsàcia de l'estiu passat, hem pensat que seria l'ocasió ideal per fer-ho. No anàvem equivocats. Encaixa de meravella amb aquest tipus de plats, ens ha encantat, perquè ajuda a netejar i a apaivagar, com a endolcir, les espècies del plat. És el Gewürztraminer d'Stoecklé, celler que vam visitar per casualitat i on ho vam passar de meravella, música inclosa. A més, els preus, ben interessants.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZRyEDn85WJiLRdH49dvdMQR6YJR87ctRn_CzfdxlRg9G4h2cHZ4VWmC6y3pPZ1O2nYSOkq9kVnQ-gRWwkD7TxTi_AY-5tbE4VkJV70yXHH-itWbzVpxbrpFcOFPVQQVt8rO895sm0TOTO/s1600/IMG_20200620_140942.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZRyEDn85WJiLRdH49dvdMQR6YJR87ctRn_CzfdxlRg9G4h2cHZ4VWmC6y3pPZ1O2nYSOkq9kVnQ-gRWwkD7TxTi_AY-5tbE4VkJV70yXHH-itWbzVpxbrpFcOFPVQQVt8rO895sm0TOTO/s320/IMG_20200620_140942.jpg" width="240" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ingredients:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
- 750g pit de xai trossejat</div>
<div style="text-align: justify;">
- 2 cebes</div>
<div style="text-align: justify;">
- Oli d'oliva verge extra</div>
<div style="text-align: justify;">
- 1 cullerada de pebre negre mòlt</div>
<div style="text-align: justify;">
- 1 culleradeta de gingebre mòlt</div>
<div style="text-align: justify;">
- 1 culleradeta de ras el hanout</div>
<div style="text-align: justify;">
- 1 cullerada de canyella en pols</div>
<div style="text-align: justify;">
- 1 cullerada de pebre vermell dolç</div>
<div style="text-align: justify;">
- Julivert</div>
<div style="text-align: justify;">
- 3 caienes</div>
<div style="text-align: justify;">
- Raig de brandy</div>
<div style="text-align: justify;">
- 1 carbassó</div>
<div style="text-align: justify;">
- 1 albergínia</div>
<div style="text-align: justify;">
- 2 gots d'aigua</div>
<div style="text-align: justify;">
- Sal</div>
<div style="text-align: justify;">
- 200g cuscús (200ml aigua)</div>
<div style="text-align: justify;">
- Sal</div>
<div style="text-align: justify;">
- Raig d'oli</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Elaboració:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Comencem daurant el xai, que ens deixarà anar tot el seu greix. Una part, el decantarem. L'altra, una petita part, la deixarem a la cassola per seguir cuinant la recepta. Allà mateix, hi daurem la ceba tallada grosso modo. Coem durant uns 10 minuts.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Amb la ceba daurada, hi afegim el raig de brandy. A continuació, hi afegim carbassó i albergínia tallats a daus grossos perquè aguantin bé la cocció fins a l'emplatat. Al mateix, moment, hi posem totes les espècies. Remenem i ràpidament mullem amb aigua. Salem.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Coem fins que la carn sigui ben tendre i redueixi bastant l'aigua de cocció.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg193BxzniV8EukJnO1bRxKdG3pmBDCmllYlnSkNjunsVppRjtj54WHq0l1RCG42SbqGZOAzbM6VxSnhnt1qZBx2sWPvD2rCQjoi3E6r7VTaOiSYDgRP3_yqq-67_zbUCSonCWETCCWIAcn/s1600/IMG_20200620_135547.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg193BxzniV8EukJnO1bRxKdG3pmBDCmllYlnSkNjunsVppRjtj54WHq0l1RCG42SbqGZOAzbM6VxSnhnt1qZBx2sWPvD2rCQjoi3E6r7VTaOiSYDgRP3_yqq-67_zbUCSonCWETCCWIAcn/s640/IMG_20200620_135547.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
A banda, fem el cuscús seguint les indicacions del fabricant (en aquest cas, tant per tant d'aigua). Vessem l'aigua bullint sobre el cuscús, tapem i deixem coure per espai d'uns 4 minuts. Després, raig d'oli i rasquem amb la forquilla per separar bé tots els grans.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Servim Gewürztraminer i comprovem fins a quin punt va de meravella amb la intensitat del xai especiat.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Salut!</div>
<br />Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com0tag:blogger.com,1999:blog-1301930140676231706.post-11092653728445378332020-06-27T06:31:00.002+02:002020-06-27T06:31:06.174+02:00Pastisset de cireres 2.0.<div style="text-align: justify;">
Fruit d'haver tingut problemes amb la génoise de xocolata per fer la Forêt Noire, per aprofitar la massa, vaig fer una petita <a href="https://cuinoergosum.blogspot.com/2020/06/pastis-selva-negra-individual.html" target="_blank">selva negra individual</a>, un <a href="https://cuinoergosum.blogspot.com/2020/06/pastisset-de-cireres.html" target="_blank">pastisset de cireres</a> i ara un segon pastisset de cireres.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7M9m3mAbo_jV_5eb7wmPm1l38hBvmH1MDJQKEPoOSiA6nOJ_Jo8EJ6KO8ohxdJZkEBYrhQ9Ss9j71as4pbiIoyNiO4uWaU9pq-79KQbq9nzXr9bm1MFWjVrk37m0MQBOfdIW8DG1bwoSt/s1600/IMG_20200615_142705.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7M9m3mAbo_jV_5eb7wmPm1l38hBvmH1MDJQKEPoOSiA6nOJ_Jo8EJ6KO8ohxdJZkEBYrhQ9Ss9j71as4pbiIoyNiO4uWaU9pq-79KQbq9nzXr9bm1MFWjVrk37m0MQBOfdIW8DG1bwoSt/s640/IMG_20200615_142705.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
La diferència amb la versió 1.0 és que aquí hem deixat que la crema mascarpone agafi més cos i no "couli" sinó que es mantingui cremosa però més compacta. A més, en comptes de xocolata ratllada amb el microplane, hem acabat el plat amb xocolata ratllada amb el pelador, que aporta una mica més de volum.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJys_5_yNQk2AQjp89DmgFX1vbQCiEAqvjFp5at4y8ySrl2F8juhPArFAl3ceqk_KCDCq0MStCfkTHgqqDIzpR6It-u43Q15Dawf-BrernGAy2a7mHjNrbBAUelRfBtJMsYaZs5OMVhnsF/s1600/IMG_20200615_142655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJys_5_yNQk2AQjp89DmgFX1vbQCiEAqvjFp5at4y8ySrl2F8juhPArFAl3ceqk_KCDCq0MStCfkTHgqqDIzpR6It-u43Q15Dawf-BrernGAy2a7mHjNrbBAUelRfBtJMsYaZs5OMVhnsF/s640/IMG_20200615_142655.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Ingredients i elaboració:</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<br /></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
- crema de mascarpone: <a href="https://cuinoergosum.blogspot.com/2020/05/pastisset-financier-de-xocolata-amb.html" target="_blank">aquí</a> la recepta</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
- génoise de xocolata, cireres, muntatge: <a href="https://cuinoergosum.blogspot.com/2020/06/pastis-selva-negra-individual.html" target="_blank">aquí</a>, la recepta</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPAgVPd22fcFIqwELFI71r9bKUfI65aOuaxta1g3uv7BVyCAxpIs6aabJTVkAJlMdw4191By5Tpa51-CcWaS6dIdQwc5HOGQHR4D50dzghOMKnI-3aQbYe6P66qlSzsSJPkk_5mOZkVNXH/s1600/IMG_20200615_142619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPAgVPd22fcFIqwELFI71r9bKUfI65aOuaxta1g3uv7BVyCAxpIs6aabJTVkAJlMdw4191By5Tpa51-CcWaS6dIdQwc5HOGQHR4D50dzghOMKnI-3aQbYe6P66qlSzsSJPkk_5mOZkVNXH/s640/IMG_20200615_142619.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiT4sL9RHVBuQF80AzQv3fdj_O-Bt5qbAKQCOO4odAPYMhpW3EXm0VB9d-4B-1dcqvUclCtnXBIU57TGqCT8vsaB01LzaoR9Cxaw7cKvAzW2wV2H1A5dSupvo2EU3bxv9-EXKrJMTPKt-V/s1600/IMG_20200615_142633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiT4sL9RHVBuQF80AzQv3fdj_O-Bt5qbAKQCOO4odAPYMhpW3EXm0VB9d-4B-1dcqvUclCtnXBIU57TGqCT8vsaB01LzaoR9Cxaw7cKvAzW2wV2H1A5dSupvo2EU3bxv9-EXKrJMTPKt-V/s640/IMG_20200615_142633.jpg" width="640" /></a></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<br /></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Salut!</div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com0tag:blogger.com,1999:blog-1301930140676231706.post-50079924143250496942020-06-24T19:28:00.001+02:002020-06-24T19:29:37.860+02:00Pintxo d'albergínia amb formatge Brie i cirerols caramel·litzats. Vi Primícia blanc 2018 (Celler Batea, DO Terra Alta)<div style="text-align: justify;">
Un dels platets que ha desfilat aquesta revetlla per la taula han sigut aquests pintxos o torradetetes d'albergínia amb formatge Brie i cirerols caramel·litzats. La combinació d'aquests elements ha sigut força encertada.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3RtJvF1oDsFzdm8_FHTGG_m_Bu1_ae2HoNxV-6yxmJQXocq8qgUG8Tfb03e7zIA_Dsrphs5siY03Gx6dJzQ9LUaPxf4R1WHKWtidyt5vvhsnWPVlBNZCMJxMxDg_v-W9PdJ1akmGUSXC2/s1600/IMG_20200623_211633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3RtJvF1oDsFzdm8_FHTGG_m_Bu1_ae2HoNxV-6yxmJQXocq8qgUG8Tfb03e7zIA_Dsrphs5siY03Gx6dJzQ9LUaPxf4R1WHKWtidyt5vvhsnWPVlBNZCMJxMxDg_v-W9PdJ1akmGUSXC2/s640/IMG_20200623_211633.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ho hem acompanyat amb el Primícia blanc, la referència tal vegada més coneguda del Celler de Batea, que vam tenir la sort de visitar fa un any, i d'on ens en vam endur, entre d'altres, aquesta ampolla que avui hem obert (i que podíem haver guardat durant algun temps més, de ben segur, com fem sovint amb garnatxes blanques entre d'altres).</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-5R6pagXA3mRElxGXZ4hNlp_VtJ01KNu6NDgQqtP-oQtps_I1bI2y5jp43oR5i1UpCgIAC7hz5xv-zcqmKUorZuUtESl1BYHGHpm_T2X2TAJXP6hH5RG0tZg9Oy4xttRsqsGMsE6Zq4VX/s1600/IMG_20200623_221106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-5R6pagXA3mRElxGXZ4hNlp_VtJ01KNu6NDgQqtP-oQtps_I1bI2y5jp43oR5i1UpCgIAC7hz5xv-zcqmKUorZuUtESl1BYHGHpm_T2X2TAJXP6hH5RG0tZg9Oy4xttRsqsGMsE6Zq4VX/s640/IMG_20200623_221106.jpg" width="480" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Només cal fer unes torradetes, primes i cruixents, coure l'albergínia a la planxa, posar-hi uns trossos de Brie per sobre, atemperat, perquè amb el contacte amb la calor de l'albergínia, es fongui una mica i, finalment, el toc final, de gràcia, dels cirerols. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Primer els saltegem amb un pensament d'oli, a foc mig, i quan estiguin parcialment rostits, hi afegim dues cullerades de sucre, fins que tot plegat caramel·litzi.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ja podem muntar i servir per menjar al moment.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPOTiqU4AejXQ8MgqNgmgrNtneVsJisHQix2HmIVyc-C8zQWdrCFw191ECZRu3CqDANPkVMnTdL7mk3h8SY_zswZP5X5w5AHkSeyKaMwyQH0pfEGl-F2t7Gfk6iLF1srk5hSfwwFJCeDAr/s1600/IMG_20200623_212736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPOTiqU4AejXQ8MgqNgmgrNtneVsJisHQix2HmIVyc-C8zQWdrCFw191ECZRu3CqDANPkVMnTdL7mk3h8SY_zswZP5X5w5AHkSeyKaMwyQH0pfEGl-F2t7Gfk6iLF1srk5hSfwwFJCeDAr/s640/IMG_20200623_212736.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBe2U5dPfO6zy_F3RmSwvcmh5ANIrFMAVl3q-Mzgg1heddbRngDh2FIXv4fBxUmfmmZqpt9P62bszvWtjCRRWb4nwcBcc4c9NT9stqq6feJUMokGljAwWB3L5RnVCrplDStz_-pCAjGls/s1600/IMG_20200623_211601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBe2U5dPfO6zy_F3RmSwvcmh5ANIrFMAVl3q-Mzgg1heddbRngDh2FIXv4fBxUmfmmZqpt9P62bszvWtjCRRWb4nwcBcc4c9NT9stqq6feJUMokGljAwWB3L5RnVCrplDStz_-pCAjGls/s640/IMG_20200623_211601.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: justify;">
I ja podrem anar servint el vi, un autèntic tot-terreny, que ens ha encantat. El vi madura, s'arrodoneix, agafa sedositat i greix en contacte amb la fustad'acàcia en botes de 500 litres, que no és gens invasiva, al contrari, ben subtil. A més, hi ha treball de mares.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEhyZTKvHFmTDnusA6xdp1Na8BsrKitLrObuP_0IIBZ1paq2GCTNA-Z3qczHhUKxCDZFERCrj8J-EM-ecBpW2qSjCLRbjceygtg91lycaULr77z9zA1utwTuF2SArxkhvYmQFqQJq9-UUv/s1600/IMG_20200623_211625.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEhyZTKvHFmTDnusA6xdp1Na8BsrKitLrObuP_0IIBZ1paq2GCTNA-Z3qczHhUKxCDZFERCrj8J-EM-ecBpW2qSjCLRbjceygtg91lycaULr77z9zA1utwTuF2SArxkhvYmQFqQJq9-UUv/s640/IMG_20200623_211625.jpg" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl8_fop96kOFUK6GaSICjy3fJwrWqeBmjE_Kd55yUhsmrIZeD9nUJXmgfkFAipbDCia2jhPeuU7oGsDTsyeJATo3y6zhBl09RhuGozi_CGC7h8MiJjNZZIb1ZFBEAZ1bfTLQ2JVWp_khJL/s1600/IMG_20200623_211638.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl8_fop96kOFUK6GaSICjy3fJwrWqeBmjE_Kd55yUhsmrIZeD9nUJXmgfkFAipbDCia2jhPeuU7oGsDTsyeJATo3y6zhBl09RhuGozi_CGC7h8MiJjNZZIb1ZFBEAZ1bfTLQ2JVWp_khJL/s640/IMG_20200623_211638.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Bo, senzill. Salut!</div>
Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com0tag:blogger.com,1999:blog-1301930140676231706.post-28659372871167991112020-06-22T19:41:00.005+02:002020-06-22T19:41:54.738+02:00Calamarsons amb ceba. Txakoli Urkizahar 2016 (Urkizahar, Getariako Txakolina)<div style="text-align: justify;">
Anem amb uns fresquíssims i senzillíssims calamarsons amb ceba, uns txipis, que en dirien a Euskadi, i que mariden molt, però que molt bé, de fet, amb el darrer culet que ens quedava del Txakoli ecològic Urkizahar, després d'haver-li fotut canya amb l'arròs de galeres i calamarsons.<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsb4nlZ2Lh2Hfw2iSucoJ3N6eofCqBo-8jS1s0oxM6sVCCkAC_oeOhEWjk8JSKTvy9Av_qS2Us15LPhS8AXaUSo1N8j_xFElGparKU2bhLujl9Khf2ReJ7INXnbxTlxaEOBosLY-XblZXX/s1600/IMG_20200601_205600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsb4nlZ2Lh2Hfw2iSucoJ3N6eofCqBo-8jS1s0oxM6sVCCkAC_oeOhEWjk8JSKTvy9Av_qS2Us15LPhS8AXaUSo1N8j_xFElGparKU2bhLujl9Khf2ReJ7INXnbxTlxaEOBosLY-XblZXX/s640/IMG_20200601_205600.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Aquest txakoki és ideal acompanyant d'aquest platet:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoACTgmSOLcNqBowcrHU1K0ajgIDYZfllHooO_HCrmEcKp4Bd8yjqaLwjMz_cFL6AAVUUuD6KhROHEUsS4FjzH4X_-ZQp6r4O_FSryzzVMRUy0REiF-SSCat111nWOVbMbBAlY6W3d8425/s1600/IMG_20200601_205634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoACTgmSOLcNqBowcrHU1K0ajgIDYZfllHooO_HCrmEcKp4Bd8yjqaLwjMz_cFL6AAVUUuD6KhROHEUsS4FjzH4X_-ZQp6r4O_FSryzzVMRUy0REiF-SSCat111nWOVbMbBAlY6W3d8425/s640/IMG_20200601_205634.jpg" width="480" /></a></div>
<br /></div>
<div style="text-align: justify;">
Ingredients:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
- Calamarsons ben frescos</div>
<div style="text-align: justify;">
- 3 cebes</div>
<div style="text-align: justify;">
- Raig vi blanc</div>
<div style="text-align: justify;">
- Sal</div>
<div style="text-align: justify;">
- Oli</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Elaboració:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Coem la ceba a juliana lentament, que vagi suant... fins que canviï progressivament de color fins al fosc.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Integrem, a foc fort, els calamarsons, ben frescos i nets. Que agafin color. Abaixem el foc i ruixem una mica de vi blanc, que aixecarà aromes i que servirà com a humitat perquè ens pocs minuts (no ens passem pas de cocció!) s'acabin de coure.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Bf2n7IaLQ1GdHen9RZq9Cdu2Ia_RdDLJDOsUtj3AUPQ42WzrlslSUOYVMHaqWb98aWF2Lttx0Poxwf3rI-d-wMC0AwwZLIXeTDxQYnrewm4OnTRU0HZwTNAZtXy1a-26FOiItWD2lln5/s1600/IMG_20200601_205018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Bf2n7IaLQ1GdHen9RZq9Cdu2Ia_RdDLJDOsUtj3AUPQ42WzrlslSUOYVMHaqWb98aWF2Lttx0Poxwf3rI-d-wMC0AwwZLIXeTDxQYnrewm4OnTRU0HZwTNAZtXy1a-26FOiItWD2lln5/s640/IMG_20200601_205018.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtD5TYtBgLN-oRNqtD2MMkJTRy9N4lTP-K3lmAAw6xVVdCmx8SngrhSjxK5wfAISMYwqI15XV1PjqH0txIvzhtSo3Y4xSvVuaLpUuEeNwkOp7Tpr_iGl2XXi5ziZ37PCjNggz8dpejZYO/s1600/IMG_20200601_205026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtD5TYtBgLN-oRNqtD2MMkJTRy9N4lTP-K3lmAAw6xVVdCmx8SngrhSjxK5wfAISMYwqI15XV1PjqH0txIvzhtSo3Y4xSvVuaLpUuEeNwkOp7Tpr_iGl2XXi5ziZ37PCjNggz8dpejZYO/s640/IMG_20200601_205026.jpg" width="480" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ja podem anar emplatant aquesta delícia que tot el que té de senzill, ho té de bo.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiOf0TVCVdJSr1csxdUJX7ZsCZs7DRCQIEJKsYg11-fTAYHqm0iA54KZ7vrPto-jlt3A9YwkTKeZEDPqEFvzrP6wPKhQMBrr4XiD4kpX1Sibsf9cPik_uZrCqgeZvWLSLuQrNdov__6Hjw/s1600/IMG_20200601_205614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiOf0TVCVdJSr1csxdUJX7ZsCZs7DRCQIEJKsYg11-fTAYHqm0iA54KZ7vrPto-jlt3A9YwkTKeZEDPqEFvzrP6wPKhQMBrr4XiD4kpX1Sibsf9cPik_uZrCqgeZvWLSLuQrNdov__6Hjw/s640/IMG_20200601_205614.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Salut, Osasuna!</div>
<br />
<br />Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com0tag:blogger.com,1999:blog-1301930140676231706.post-14369228961670368392020-06-21T19:40:00.005+02:002020-06-21T19:40:59.511+02:00Arròs de galeres i calamarsons. Txakoli Urkizahar 2016 (Urkizahar, Getariako Txakolina)<div style="text-align: justify;">
La nova proposta arrossera del blog és aquest de galeres i calamarsons, que ha quedat especialment bo.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20R2FVnxRjV-CgX47hkD4PIXIjxHszZJ8r4Dy74TFkBGy88Gz3ED20J-L-rL7MlHr8U7RiuyRSlnUT81q4nd_Rf1FlupyYGojnYS-k3vXHd-DknSTYULOnuHXTfV2QTMtIEGHP3BtMhq2/s1600/IMG_20200530_140611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20R2FVnxRjV-CgX47hkD4PIXIjxHszZJ8r4Dy74TFkBGy88Gz3ED20J-L-rL7MlHr8U7RiuyRSlnUT81q4nd_Rf1FlupyYGojnYS-k3vXHd-DknSTYULOnuHXTfV2QTMtIEGHP3BtMhq2/s640/IMG_20200530_140611.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: justify;">
A més, estic especialment content també de com de bé hem maridat: pensàvem que podria ser una bona opció per al Txakoli Urkizahar 2016, la darrera ampolla de les que ens vam endur d'aquella extraordinària visita a un lloc tan especial com Beizama (<a href="https://cuinoergosum.blogspot.com/2017/08/urkizahar-txakokin-ekologikoa-beizama.html" target="_blank">aquí</a>, el post de la visita), on tan bé ens van acollir en Luisja i la Igone.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIGzNUKZe5ciliVw65CnGfZzJZLEUI1pQcd8b7_822jve7pv0pdKIuhz7NLPaCXTDNRGm9cp4JpOuQ9i1-5iUSXEqr-RZ7UpvIlHAcQYvVieOHgm0B_9bxWAjM65XYA-H0AU3aodCvEV8-/s1600/IMG_20200530_141151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIGzNUKZe5ciliVw65CnGfZzJZLEUI1pQcd8b7_822jve7pv0pdKIuhz7NLPaCXTDNRGm9cp4JpOuQ9i1-5iUSXEqr-RZ7UpvIlHAcQYvVieOHgm0B_9bxWAjM65XYA-H0AU3aodCvEV8-/s640/IMG_20200530_141151.jpg" width="480" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
El vi, tot i els anys, estava fresquíssim, potser ha perdut una mica de nervi però segueix tenint el puntet electritzant que tant s'agraeix a l'hora de menjar. Fa salivera i et fa viatjar directament fins al cor de l'interior de Gipuzkoa.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fKk7pzEXAoh-boV2xq9JYY2zh0VP0QfWHRhu31uENN6jhzqfvi8C2mUwtomirK4Cd02GvWJyNVD-sruxrVVqcbQK-zaNewO-susolUwtupwIkjpDQgiSClbGbskBWouICDPfCD-9oYay/s1600/IMG_20200530_141414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fKk7pzEXAoh-boV2xq9JYY2zh0VP0QfWHRhu31uENN6jhzqfvi8C2mUwtomirK4Cd02GvWJyNVD-sruxrVVqcbQK-zaNewO-susolUwtupwIkjpDQgiSClbGbskBWouICDPfCD-9oYay/s640/IMG_20200530_141414.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ingredients:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
- 500g calamarsons</div>
<div style="text-align: justify;">
- 250g galeres</div>
<div style="text-align: justify;">
- 4 carxofes</div>
<div style="text-align: justify;">
- 1 ceba</div>
<div style="text-align: justify;">
- 2 grans d'all</div>
<div style="text-align: justify;">
- 3 tomàquets madurs</div>
<div style="text-align: justify;">
- 300g arròs bomba</div>
<div style="text-align: justify;">
- Raig d'oli d'oliva verge extra</div>
<div style="text-align: justify;">
- Raig de vi blanc</div>
<div style="text-align: justify;">
- 1 litre de fumet de peix</div>
<div style="text-align: justify;">
- Sal</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Elaboració:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Primer rentem el peix i els calamars els tallem a rodanxes. Reservem.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
A la paella, amb un raig d'oli d'oliva, enrossim la ceba tallada ben menuda. Salem.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Un cop enrossida, hi afegim els alls, tallats ben petits també, i les carxofes, tallades a octaus.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Passats uns minuts, hi afegim els calamarsons, al centre de la paella amb l'objectiu de marcar-los bé i daurar-los. Posem també les galeres per daurar-les una mica i que perfumin la marca de l'arròs. Un cop en aquest punt, hi afegim el raig de vi blanc. Evaporem. Aleshores, hi afegim els tomàquets ratllats i deixem coure i reduir.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Retirem les galeres, que afegirem quan faltin escassos minuts per acabar la cocció de l'arròs. Escalfem el fumet. Mentrestant, anacarem l'arròs i mullem amb el fumet. Deixem al punt que ens agradi, a nosaltres grenyal, amb una certa mossegada.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3pLZDzxp9sOkyaYabgRCMK8hggCBlcDpfju9CZDFxD8CZrJj1KmE5qCPW6vLK59_XwS5DLzy85pe5DQC2Cg28qf83mhgJNgTMGKeVKBC3qtMRm8qegQ0HCRi_pZ1l6U0EW_HJ3bNkmyQE/s1600/IMG_20200530_140653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3pLZDzxp9sOkyaYabgRCMK8hggCBlcDpfju9CZDFxD8CZrJj1KmE5qCPW6vLK59_XwS5DLzy85pe5DQC2Cg28qf83mhgJNgTMGKeVKBC3qtMRm8qegQ0HCRi_pZ1l6U0EW_HJ3bNkmyQE/s640/IMG_20200530_140653.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ens ha quedat un arròs gustosíssim, més aviat sec, per llepar-se els dits.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLLi26hLAHvS_vDoWlP_HXPQdm0RGoMrimhHVrMZ0iXkRF0empclbhIPA0Iq0MnLXquYu2OxKIYTOPb7zdRKiP_lOH5e5OMI1PN7kZRDLZDm4sts5KwMzocbwlyzx8TRHxtBdz7GJjWrvu/s1600/IMG_20200530_141345.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLLi26hLAHvS_vDoWlP_HXPQdm0RGoMrimhHVrMZ0iXkRF0empclbhIPA0Iq0MnLXquYu2OxKIYTOPb7zdRKiP_lOH5e5OMI1PN7kZRDLZDm4sts5KwMzocbwlyzx8TRHxtBdz7GJjWrvu/s640/IMG_20200530_141345.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
El maridatge amb el txakoli ha sigut espectacular.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbiQN0lCagxEqcWfLZOpv_s4pWEdwrcxWwtXd3xRioL0qEcbkYpZAdW-E-YcIkZaRP5B30TnWGkR8hFIYqGawD5XizrRDgnf3Po1_GS4L5lKAXKjaAP6pQnKZZsB0bvg6Hu89J0bkwiJS/s1600/IMG_20200530_141428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbiQN0lCagxEqcWfLZOpv_s4pWEdwrcxWwtXd3xRioL0qEcbkYpZAdW-E-YcIkZaRP5B30TnWGkR8hFIYqGawD5XizrRDgnf3Po1_GS4L5lKAXKjaAP6pQnKZZsB0bvg6Hu89J0bkwiJS/s640/IMG_20200530_141428.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9uNgv5MuoDhXvAIYNu8N3DFBISOEZQv1pbDiS7Y76VIs0mwZPRsLiv54pjCMhVOneBohiypLPPYkPiCy6p4c1gb_3xfnKggJ-9QHq3MCKalfuuI69Cj_Z7C1K9bCKRkOgIABxsSly4of/s1600/IMG_20200530_141356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9uNgv5MuoDhXvAIYNu8N3DFBISOEZQv1pbDiS7Y76VIs0mwZPRsLiv54pjCMhVOneBohiypLPPYkPiCy6p4c1gb_3xfnKggJ-9QHq3MCKalfuuI69Cj_Z7C1K9bCKRkOgIABxsSly4of/s640/IMG_20200530_141356.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhvhpk75-HsfKWIpRTJUC46j8eGbOch6wIrtDpKR-YARgfVMy6dENe8cZszSOROT0OpCl9RkEM__khJWtSRP-enaGVcbxnUxzmh_PF9yusKChDQm8OPy0uJJd3x2XXz23_l_61kEOvVIB/s1600/IMG_20200530_141405.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhvhpk75-HsfKWIpRTJUC46j8eGbOch6wIrtDpKR-YARgfVMy6dENe8cZszSOROT0OpCl9RkEM__khJWtSRP-enaGVcbxnUxzmh_PF9yusKChDQm8OPy0uJJd3x2XXz23_l_61kEOvVIB/s640/IMG_20200530_141405.jpg" width="480" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Salut, osasuna!</div>
Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com0tag:blogger.com,1999:blog-1301930140676231706.post-61482329904185647782020-06-21T07:12:00.002+02:002020-06-21T07:12:48.111+02:00Pastisset de cireres<div style="text-align: justify;">
Segueix sent una versió de circumstàncies, com l'anterior, però el que canvia és la crema de mantega, substituïda en aquest cas per crema de mascarpone (per això ja no m'he atrevit a anomenar-lo Selva Negra), i acabat amb xocolata acabada de ratllar per sobre (que torna a recordar la Selva Negra).</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksARZRgd0Jg4j2paI3ddu86aO6h0Yn43ZpzrK_14YOpOfQy0AUxA1S2brqc8oMqF1_UHyNK3roTwanln0zsVW3L-FjL4S3Oo-cOaO2aaF-cAfWfSPHTD6k3NKTxGvgPgxOY42ZwV_hi6j/s1600/IMG_20200614_144706.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksARZRgd0Jg4j2paI3ddu86aO6h0Yn43ZpzrK_14YOpOfQy0AUxA1S2brqc8oMqF1_UHyNK3roTwanln0zsVW3L-FjL4S3Oo-cOaO2aaF-cAfWfSPHTD6k3NKTxGvgPgxOY42ZwV_hi6j/s640/IMG_20200614_144706.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: justify;">
Ingredients i elaboració:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
- crema de mascarpone: <a href="https://cuinoergosum.blogspot.com/2020/05/pastisset-financier-de-xocolata-amb.html" target="_blank">aquí</a> la recepta</div>
<div style="text-align: justify;">
- genoise de xocolata, cireres, muntatge: <a href="https://cuinoergosum.blogspot.com/2020/06/pastis-selva-negra-individual.html" target="_blank">aquí</a>, la recepta</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Cal dir que la crema de mascarpone coula una mica perquè, fet a propòsit, la vaig deixar temperar. Si es vol més ferma, cal utilitzar-la més en fred.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMfC_aX2LPTMJmAm4p-Sqzj68B0Vqb89bW6cW3OZWjxfuJK1XnqylwNKmLeRmAuHtjeij-M9rnH-BOZlGTeNRC0rLd848bdcSz4-7-FD4wjskjiKYsRIgKdyqg4GC59Ry8oHUCOu3ZZKST/s1600/IMG_20200614_144718.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMfC_aX2LPTMJmAm4p-Sqzj68B0Vqb89bW6cW3OZWjxfuJK1XnqylwNKmLeRmAuHtjeij-M9rnH-BOZlGTeNRC0rLd848bdcSz4-7-FD4wjskjiKYsRIgKdyqg4GC59Ry8oHUCOu3ZZKST/s640/IMG_20200614_144718.jpg" width="640" /></a></div>
<br />
<div style="text-align: justify;">
Salut!</div>
Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com0tag:blogger.com,1999:blog-1301930140676231706.post-43711480894348302972020-06-20T06:52:00.001+02:002020-06-20T06:52:20.064+02:00Pastís Selva negra individual<div style="text-align: justify;">
Una de les primeres aplicacions que més ganes tenia de fer en aquesta temporada de cireres 2020 era el pastís Selva Negra (original de Baden, -<span style="background-color: white; border-collapse: collapse; border-spacing: 0px; color: #666666; display: inline; float: none; font-family: "arial" , "helvetica" , sans-serif; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 20px; list-style: none; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Schewarzwälder Kirschtorte-)<span style="color: #b00000;"> </span><span style="color: black;">tot i que jo estic més habituat a trobar-me-la en francès, Forêt Noire.</span></span></div>
<div style="text-align: justify;">
<span style="background-color: white; border-collapse: collapse; border-spacing: 0px; color: #666666; display: inline; float: none; font-family: "arial" , "helvetica" , sans-serif; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 20px; list-style: none; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: black;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpt3TO35iWhtcGl0sWodS3mq1iqWNMj7PogZ4Llg2KNto8c1EyEdHCzdD-UkhtrxZJdPmD-pk5TsXzoUv4pl0zoMeQSjxqI5iKer1tNXDs40ClQeEjKjr18uqDFvNqHLvFGB6Kt0ABfl8/s1600/IMG_20200616_053831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpt3TO35iWhtcGl0sWodS3mq1iqWNMj7PogZ4Llg2KNto8c1EyEdHCzdD-UkhtrxZJdPmD-pk5TsXzoUv4pl0zoMeQSjxqI5iKer1tNXDs40ClQeEjKjr18uqDFvNqHLvFGB6Kt0ABfl8/s640/IMG_20200616_053831.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<span style="background-color: white; border-collapse: collapse; border-spacing: 0px; color: #666666; display: inline; float: none; font-family: "arial" , "helvetica" , sans-serif; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 20px; list-style: none; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: black;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="background-color: white; border-collapse: collapse; border-spacing: 0px; color: #666666; display: inline; float: none; font-family: "arial" , "helvetica" , sans-serif; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 20px; list-style: none; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: black;">Es tracta d'un senzill pastís a base de genoise de cacau banyat al kirsch, farcit de cireres macerades al kirsch, i cobert de chantilly i trossos de xocolata.</span></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Tot i que la meva idea inicial era la de fer un pastís, vaig tenir problemes amb la massa per enfornar-la en un motlle massa ample (22cm) i ho havia d'haver fet en un de 18 o màxim 20cm. Aleshores, em vaig veure obligat a replantejar el resultat final i a readaptar la massa a formats individuals, troquelant amb un cercle la genoise, i utilitzant-ne tres per a cada ració.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
A més, com que no tenia prou chantilly, la vaig canviar per crema de mantega (la del pastís Sara). Calia que fos d'un blanc immaculat, com si fos chantilly.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
El resultat, no va estar gens malament, sobretot pel que fa al gust, no tant potser pel que fa al muntatge.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ingredients:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Genoise al cacau:</div>
<div style="text-align: justify;">
- 4 ous</div>
<div style="text-align: justify;">
- 125g sucre</div>
<div style="text-align: justify;">
- 80g farina</div>
<div style="text-align: justify;">
- 30g farina blat de moro</div>
<div style="text-align: justify;">
- 25g cacau</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Crema de mantega (per a mig kg de crema):</div>
<div style="text-align: justify;">
- 8 rovells</div>
<div style="text-align: justify;">
- 250g sucre</div>
<div style="text-align: justify;">
- 250g mantega</div>
<div style="text-align: justify;">
- 100ml aigua</div>
<div style="text-align: justify;">
- Aromes</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Cireres, sucre, raig de kirsch</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Elaboració:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Per a la genoise, blanquegem els ous amb el sucre fins triplicar-ne el volum. Després, hi afegim els secs, integrant-los amb cura per no perdre l'aire que haurem obtingut.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Enfornem en motlle encamisat i enfarinat durant uns 25 minuts a 180º (o bé fins que quan el punxem, surti sec). Reservem.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Per a les cireres, que aniran estofades, les espinyolem, les posem a la paella amb una mica de sucre, desglacem amb un bon raig de kirsch, i deixem coure, a foc dolç, fins que tinguem la textura desitjada. Reservem tant els sucs com les cireres, que podríem barrejar amb cireres fresques, per trobar-nos després aquest contrast en boca, interessant.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Per a la crema de mantega, convé fer-la potser el dia abans. Posem el sucre i l'aigua en una cassola al foc. Deixem que arrenqui el bull i que arribi a 120º. Quan hagi arribat a 110º, comencem a batre els rovells. Quan hagi arribat a 120º, apaguem el foc, deixem refredar mig minut, i anem incorporant aquesta elaboració als rovells, a fil, de mica en mica, i sense parar de batre fins que la massa hagi perdut tota l'escalfor (una bona estona).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ara serà el moment d'anar incorporant-hi la mantega pomada, de mica en mica, fins que s'integri totalment. O bé, la fem servir al moment, o bé, la refredem i conservem en nevera. En aquest cas, abans d'utilitzar-la, farem bé de treure-la'n una estona abans a temperatura ambient.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Per al muntatge, cada ració ha de tenir tres porcions de massa: la base, una al mig, i la superior. I cadascuna d'aquestes, ha d'anar banyada amb kirsch (el que hem guardat d'haver estofat les cireres pot anar bé).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Un cop fet això, estenem una capa de crema, sobre la qual anirem disposant les cireres (barreja d'estofades i fresques en el meu cas). Cobrim amb una mica més de mantega, i tapem amb el segon disc de massa. Repetim l'operació. Acabem amb el darrer disc de genoise. Decorem com ens plagui.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
En aquesta, li hauria faltat acabar de cobrir (amb crema de mantega o chantilly) i alguns trossos de xocolata per sobre. Seguirem fent-ne versions per anar tastant possibilitats.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_24GIs9AkVorPbadTOQoKGgGgd3yt4xtNR65KZs0ARDSXU_x_TMg9XJmcXirY-lgKAe4aOfaQOkYiek03AoOe1PYBlpJXDJbXPiH03gOUv85xXdEKgrUClL58zYMXb9I-DsnVE2zAJgFb/s1600/IMG_20200616_053815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_24GIs9AkVorPbadTOQoKGgGgd3yt4xtNR65KZs0ARDSXU_x_TMg9XJmcXirY-lgKAe4aOfaQOkYiek03AoOe1PYBlpJXDJbXPiH03gOUv85xXdEKgrUClL58zYMXb9I-DsnVE2zAJgFb/s640/IMG_20200616_053815.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Salut!</div>
<br />
<br />
<br />Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com0tag:blogger.com,1999:blog-1301930140676231706.post-89544037954618363752020-06-14T19:43:00.000+02:002020-06-14T19:43:48.447+02:00Ventresca de tonyina amb samfaina de fruites d'estiu<div style="text-align: justify;">
Com em va agradar aquesta recepta que ens va presentar en Xavier Palau, a Terra d'Escudella! De seguida que ens la va proposar, em vaig interessar per aquesta elaboració que ni se m'havia passat pel cap. I és que la cuina, amb fruita, cada cop m'atrau més. Si bé la tonyina és un clàssic acompanyar-la amb samfaina, no ho és tant quan aquesta samfaina ve acompanyada de fruites, d'estiu, que li van la mar de bé. És com si substituïm el carbassó i l'albergínia pel meló i la síndria.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEv6gWuV-NWUoYYIv0cft1TVUmhY4R9nPOHmydvrzs3alJbeikWzTnNOKanklomkNhwIlU-kOomdk8NbXdQtZHdbGiCx-Gr0grek4SMUyb-HEbCIIHAUyb7O3IuaGLKTfq8TndSuW20Vfh/s1600/ventrescasamfainaestiu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEv6gWuV-NWUoYYIv0cft1TVUmhY4R9nPOHmydvrzs3alJbeikWzTnNOKanklomkNhwIlU-kOomdk8NbXdQtZHdbGiCx-Gr0grek4SMUyb-HEbCIIHAUyb7O3IuaGLKTfq8TndSuW20Vfh/s640/ventrescasamfainaestiu.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: justify;">
És molt fàcil de fer i el resultat, de debò, val la pena de tastar-lo.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ingredients:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
- 400g ventresca de tonyina</div>
<div style="text-align: justify;">
Per a la samfaina:</div>
<div style="text-align: justify;">
- 1/4 de meló</div>
<div style="text-align: justify;">
- 1/4 síndria</div>
<div style="text-align: justify;">
- 100g cireres</div>
<div style="text-align: justify;">
- 1 ceba</div>
<div style="text-align: justify;">
- 1 albergínia</div>
<div style="text-align: justify;">
- 300g tomàquet </div>
<div style="text-align: justify;">
- Llorer</div>
<div style="text-align: justify;">
- Sal</div>
<div style="text-align: justify;">
- Pebre</div>
<div style="text-align: justify;">
- 100ml oli d'oliva</div>
<div style="text-align: justify;">
- Cibulet picat</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Elaboració:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Comencem tallant la ceba a daus grans, que daurarem una mica a la cassola. Hi posem aleshores l'albergínia tallada a daus. Tapem la cassola perquè l'albergínia sui i no s'enganxi, tot i que haurem de vigilar. Després hi afegim el tomàquet, que podem haver triturat prèviament.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
A continuació, hi posem la fruita: el meló i la síndria tallada a daus d'uns 2cm de costat, i les cireres senceres però sense el pinyol. Tapem i deixem coure per espai d'uns 20 minuts, removent perquè no se'ns enganxi gens.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Finalment, hi posem la tonyina perquè es cogui. Amb uns 5 minuts segurament que serà suficient. Deixem reposar amb el foc apagat ja.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Servim la samfaina al fons del plat. A sobre, hi posem la tonyina i una mica de cibulet ben picat.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjA40CRTK4PR-4MEP9ecfbr24VwlO9tAo8Gt0OE4XelUMXrsb1itayQ0Bw5-knzTAmxPaYofWOE_jnIokGLW2qSg0MnwCC4AoCO-vbrvhqAQY7yi11hGRwXe3qU3UkgZYg0Zka7jzvHxfp/s1600/IMG_20180613_203404.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjA40CRTK4PR-4MEP9ecfbr24VwlO9tAo8Gt0OE4XelUMXrsb1itayQ0Bw5-knzTAmxPaYofWOE_jnIokGLW2qSg0MnwCC4AoCO-vbrvhqAQY7yi11hGRwXe3qU3UkgZYg0Zka7jzvHxfp/s640/IMG_20180613_203404.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: justify;">
Està, de debò, espectacular!</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheN2B-rikejyYH-hNwJSodyZJQ-0ffqOA6mCuhVkGn_dv0J4m9lT1PcG0ooEcSEeK5HuQK0hSPxcLbySd8xwsNN83Fj4xCc2z_lPOWcoBrrJuKR7zVZhtkQ2JUX9wKbLVw31PsCHOEytTy/s1600/IMG_20180613_203513.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheN2B-rikejyYH-hNwJSodyZJQ-0ffqOA6mCuhVkGn_dv0J4m9lT1PcG0ooEcSEeK5HuQK0hSPxcLbySd8xwsNN83Fj4xCc2z_lPOWcoBrrJuKR7zVZhtkQ2JUX9wKbLVw31PsCHOEytTy/s640/IMG_20180613_203513.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Només em faltaria el maridatge. Potser un escumós li aniria de conya...</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Salut!</div>
Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com0tag:blogger.com,1999:blog-1301930140676231706.post-64011422414053474442020-06-14T06:45:00.000+02:002020-06-14T06:45:27.754+02:00Gotet de maduixes i el seu coulis amb crema de mascarpone al cacau<div style="-webkit-text-stroke-width: 0px; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Avui proposo de nou unes postres en got individual, de temporada, amb les maduixes com a protagonistes, acompanyades d'una boníssima crema de mascarpone i un component cruixent que l'hi donarà el crumble i el bescuit succès.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQ_Trz_-_1VYUZl84DJJIvjUB8dIw5fPl4FktxF3eURl8ZmwpFJNQbdCH2wZO8RTgNspq1folSqHFtLqYAUark8a4btTMr4inyTqN5dpxZJVrz2TdistdBs3tuH1t0kHgOxMedU-Nbzr2/s1600/IMG_20200426_145140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQ_Trz_-_1VYUZl84DJJIvjUB8dIw5fPl4FktxF3eURl8ZmwpFJNQbdCH2wZO8RTgNspq1folSqHFtLqYAUark8a4btTMr4inyTqN5dpxZJVrz2TdistdBs3tuH1t0kHgOxMedU-Nbzr2/s640/IMG_20200426_145140.jpg" width="640" /></a></div>
<br />
<br />
Ingredients:<br />
<br />
Coulis de maduixa:</div>
</div>
</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 370g maduixes</div>
</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 50g sucre</div>
</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 1g agar-agar</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- Crema muntada de mascarpone:</div>
</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 115g nata</div>
</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 22g rovell</div>
</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- aroma: vainilla (opc.)</div>
</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 30g sucre</div>
</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 2g gelatina</div>
</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 120g mascarpone<br />
<br />
- Crumble<br />
- Bescuit succès (<a href="https://cuinoergosum.blogspot.com/2020/02/pastis-succes-de-maduixes-amb-crema-de.html" target="_blank">aquí</a>, la recepta)<br />
- Cacau en pols<br />
<br />
Elaboració<br />
<br />
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Per al coulis, passem les maduixes pel túrmix fins convertir-les en puré.</div>
</div>
</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Barregem aquest puré amb el sucre i l'agar-agar en un cassó.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7RZF5XAbpS3aNTM2ZfP3dgvfCMgn6Io5q2GAUEPa6D0kp5V4h99LVCGhXWxs0XfrLTYwGfWaw8ADtK-W2SKksBfsl1HFxGKXMl1fqlUm88sRQkIoYtw4h1aMPtX2Cr4oXburoh3SFEefn/s1600/IMG_20200426_102918.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7RZF5XAbpS3aNTM2ZfP3dgvfCMgn6Io5q2GAUEPa6D0kp5V4h99LVCGhXWxs0XfrLTYwGfWaw8ADtK-W2SKksBfsl1HFxGKXMl1fqlUm88sRQkIoYtw4h1aMPtX2Cr4oXburoh3SFEefn/s640/IMG_20200426_102918.jpg" width="480" /></a></div>
<br /></div>
</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
El portem a bullir sense parar de remoure, i mantenim aquesta cocció durant 1 minut i mig.</div>
</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Apaguem el foc, ho vessem sobre una safata, enfilmem (no a pell) i deixem refredar en nevera fins que ens agafi la textura que volem, de coulis lleugerament espès.</div>
</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Per a la crema de mascarpone, cal que amb la nata, el rovell, el sucre i l'aromatitzant en fem una crema anglesa. Per tant, ho escalfem a 83º. HI afegim la gelatina prèviament hidratada i escorreguda. Filmem (no a pell) i refredrem.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Vfl2Ac4iagS_SuvLKXpze4cywk5eNDFr22LGKU0TD7aO6q-YPM9s4U559AwExRrBuVRqV3UY97JhsF1Cc_B49cSQzO4uUsQGPuNaJcXmqdVPlwUuBqpyT97-QV0AlvWEYVzH9v7YijRT/s1600/IMG_20200426_095511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Vfl2Ac4iagS_SuvLKXpze4cywk5eNDFr22LGKU0TD7aO6q-YPM9s4U559AwExRrBuVRqV3UY97JhsF1Cc_B49cSQzO4uUsQGPuNaJcXmqdVPlwUuBqpyT97-QV0AlvWEYVzH9v7YijRT/s640/IMG_20200426_095511.jpg" width="480" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<u><span style="color: #000120;"></span></u><br /></div>
<br />
<br /></div>
</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Un cop fred, hi afegim el formatge mascarpone, integrant-ho amb les barilles, fins que quedi ben muntat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTSP-JrmLuFNc4vqme5fjsDXeyOun1sFVb_x4LaWNtgoUlEj3PxI83r6RP2BIEtDErtOuHE4Bx2vlPN_kChB9UynRkRNaddIsESkqqqU_wwEm2UB5HT8JS3b_cs5zLTj5p2lK7K6Vrj7Kt/s1600/IMG_20200426_134107.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTSP-JrmLuFNc4vqme5fjsDXeyOun1sFVb_x4LaWNtgoUlEj3PxI83r6RP2BIEtDErtOuHE4Bx2vlPN_kChB9UynRkRNaddIsESkqqqU_wwEm2UB5HT8JS3b_cs5zLTj5p2lK7K6Vrj7Kt/s640/IMG_20200426_134107.jpg" width="480" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDAU0XdKT3UEHlpVwJnhMcnS0FR795X3BIzVXbsi0v3ZUXHJnTRP2ohRrbTfYn9OI3FSucfe7eu9sVtBRk5wZFbY-L1MLkEonyPNuSwgtkdnhuk4-Ia9pQFAqjfSFHIFPypVqvonCiV37c/s1600/IMG_20200426_134226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDAU0XdKT3UEHlpVwJnhMcnS0FR795X3BIzVXbsi0v3ZUXHJnTRP2ohRrbTfYn9OI3FSucfe7eu9sVtBRk5wZFbY-L1MLkEonyPNuSwgtkdnhuk4-Ia9pQFAqjfSFHIFPypVqvonCiV37c/s640/IMG_20200426_134226.jpg" width="480" /></a></div>
<br />
Muntatge:<br />
<br />
En el got, hi posem una base de crumble.<br />
<br />
A les parets del got, làmines de maduixes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEica6vr84iBW9644EFSkKmd1mhYuopRz39KLpaX3XpdZ3BvsHrPtv5b5zy55BL1IYDz64a6r3n5uY-TtkF5o1yY2-UED0o0t0Acd7jw2_g6QzOEYRFcTL-H5KOKm-RDTT5cBcReAKwQKx2p/s1600/IMG_20200426_144031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEica6vr84iBW9644EFSkKmd1mhYuopRz39KLpaX3XpdZ3BvsHrPtv5b5zy55BL1IYDz64a6r3n5uY-TtkF5o1yY2-UED0o0t0Acd7jw2_g6QzOEYRFcTL-H5KOKm-RDTT5cBcReAKwQKx2p/s640/IMG_20200426_144031.jpg" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJ33mOeZq2NRrPRgdjxrFEMfMXuemzZch_WDad4tDuxpmhAhZElrzF_CI7KD4PbIjfvcY35ACl8KHTgqbo2y3rzkWByJ8uNDhQLOyY6D40YoxKFsdFUjLT2xzwtARh5eTY1rh4S-ZKkO1/s1600/IMG_20200426_144048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJ33mOeZq2NRrPRgdjxrFEMfMXuemzZch_WDad4tDuxpmhAhZElrzF_CI7KD4PbIjfvcY35ACl8KHTgqbo2y3rzkWByJ8uNDhQLOyY6D40YoxKFsdFUjLT2xzwtARh5eTY1rh4S-ZKkO1/s640/IMG_20200426_144048.jpg" width="640" /></a></div>
<br />
Sobre el crumble, coulis.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPQoKCM473OmnL5bRbCyloPsXYMvwQg0z5td9ef7rxRcGIrU5JJ-eeYkc7LAp2zwdBh7RiiQRxB9Kqum8bxIOoaVc1Pfuq-WKh8xlLeX65xi581iQN-DjYkfj32lbKP8h6zoRx6_fbKmU/s1600/IMG_20200426_144318.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPQoKCM473OmnL5bRbCyloPsXYMvwQg0z5td9ef7rxRcGIrU5JJ-eeYkc7LAp2zwdBh7RiiQRxB9Kqum8bxIOoaVc1Pfuq-WKh8xlLeX65xi581iQN-DjYkfj32lbKP8h6zoRx6_fbKmU/s640/IMG_20200426_144318.jpg" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbXIIntTsjY38uODuwhh3b3TTXPPj3RXjegEUMDVofXnYoKgJ0K0M0IWaivG2J1dEOdjIei_32p8JVSlEs7LwgGQVlpwGmKnRlW8o7f13-7k2rDaeeNtnOWB_u-usOy7bGPBJK_G5p81N/s1600/IMG_20200426_144325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbXIIntTsjY38uODuwhh3b3TTXPPj3RXjegEUMDVofXnYoKgJ0K0M0IWaivG2J1dEOdjIei_32p8JVSlEs7LwgGQVlpwGmKnRlW8o7f13-7k2rDaeeNtnOWB_u-usOy7bGPBJK_G5p81N/s640/IMG_20200426_144325.jpg" width="480" /></a></div>
<br />
Sobre el coulis, maduixes tallades ben petites.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2PmRrg-3Hp-jVg84zZF93CU_feVRidfJ1bVIQvrr19UUumB65RjxxViQwdxyT2GSkPNhkXGVyi_bwCZWrE4GPibenjaHmmuTEENRCuq4hL4TwXbdHzpA77prCIm4NJ0S6v1YSlXgcSq6/s1600/IMG_20200426_144513.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2PmRrg-3Hp-jVg84zZF93CU_feVRidfJ1bVIQvrr19UUumB65RjxxViQwdxyT2GSkPNhkXGVyi_bwCZWrE4GPibenjaHmmuTEENRCuq4hL4TwXbdHzpA77prCIm4NJ0S6v1YSlXgcSq6/s640/IMG_20200426_144513.jpg" width="480" /></a></div>
<br />
I, per sobre, finalment, una capa generosa de crema mascarpone.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcbM1T88cLhKxxuTdlsbIfZq7qNTDTUecahcaxnbw3_70pnIc_hBG9LxSyQlQgZIv3CexGnRTcSN9bBWNTrVsQXOPOWKqkdyDOJMuze22tLcwH2CoBH12HouoykHPwzQ2EiQMx3H0vNxK/s1600/IMG_20200426_144818.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcbM1T88cLhKxxuTdlsbIfZq7qNTDTUecahcaxnbw3_70pnIc_hBG9LxSyQlQgZIv3CexGnRTcSN9bBWNTrVsQXOPOWKqkdyDOJMuze22tLcwH2CoBH12HouoykHPwzQ2EiQMx3H0vNxK/s640/IMG_20200426_144818.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDpjASCi2tXDIJaRYuc8NHlxNICix8JyeY-XHTZI5RFiIGNku6TD8bPWcnYHvmRqzxl2ZvtF3P8lpbCNxyBA0V01TrlgSlXIVFwYyljFIGtIQFx51E3xGA42MqjgShaRgdmpPavzow-MNu/s1600/IMG_20200426_144843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDpjASCi2tXDIJaRYuc8NHlxNICix8JyeY-XHTZI5RFiIGNku6TD8bPWcnYHvmRqzxl2ZvtF3P8lpbCNxyBA0V01TrlgSlXIVFwYyljFIGtIQFx51E3xGA42MqjgShaRgdmpPavzow-MNu/s640/IMG_20200426_144843.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDJbDmZ7iMD6vpUTSGd8GAY5AKqPmT-sXI3b8vkTfl47Avk33tzS8xm_ZCtTqjjji3_hV01DTa9vTOv-sHsio_3cooiavUlcKwIlVtG4ojI-c4hQmJeq7oyXh6JGnAqgjDTCxgfdgXPZT2/s1600/IMG_20200426_145013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDJbDmZ7iMD6vpUTSGd8GAY5AKqPmT-sXI3b8vkTfl47Avk33tzS8xm_ZCtTqjjji3_hV01DTa9vTOv-sHsio_3cooiavUlcKwIlVtG4ojI-c4hQmJeq7oyXh6JGnAqgjDTCxgfdgXPZT2/s640/IMG_20200426_145013.jpg" width="640" /></a></div>
<br />
Acabem amb una mica de cacau en pols i bescuit succes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGtkFpZH7YeKvYqR5E2R-bGAfCoGGO9nEXU-SDUi8D5BnG2BYbKKab_90k5LshU2AmBXsEwm4Kz_zKn9_hr7QGQTkOT6zPCpaNZl-oTDj2RLyLNPuhjAr3Omy2GizKJ8Hz5Goa7B48jM2F/s1600/IMG_20200426_145051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGtkFpZH7YeKvYqR5E2R-bGAfCoGGO9nEXU-SDUi8D5BnG2BYbKKab_90k5LshU2AmBXsEwm4Kz_zKn9_hr7QGQTkOT6zPCpaNZl-oTDj2RLyLNPuhjAr3Omy2GizKJ8Hz5Goa7B48jM2F/s640/IMG_20200426_145051.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkeCWEU5gJITPWLgKcrFx6eOkiKb_Tyia9lvPf5STIpoxz7L8YHh8FO-Vn2TF-EN6qDDaui3QR8bmQB4TZJrmvY1yfAp7jUZXLrdZd8TTxwnUF36rI0h7ihvM2v-nGjddFl0KIGgn_C9QH/s1600/IMG_20200426_145140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkeCWEU5gJITPWLgKcrFx6eOkiKb_Tyia9lvPf5STIpoxz7L8YHh8FO-Vn2TF-EN6qDDaui3QR8bmQB4TZJrmvY1yfAp7jUZXLrdZd8TTxwnUF36rI0h7ihvM2v-nGjddFl0KIGgn_C9QH/s640/IMG_20200426_145140.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSyyLfl7Pw4TvW4tScJDBK7cnC_ZGKncur_2YTAuQVXjwTn-Y5sxFhGkRNjI2W5ZrjcKZsjzwlm5y5XeJQOmdU0kR7Ydi_ckVPYd7uVvMJzBE3ZJLS4KfTtJ1yjri-ziPFRB7P5ts2Bcz/s1600/IMG_20200426_145204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSyyLfl7Pw4TvW4tScJDBK7cnC_ZGKncur_2YTAuQVXjwTn-Y5sxFhGkRNjI2W5ZrjcKZsjzwlm5y5XeJQOmdU0kR7Ydi_ckVPYd7uVvMJzBE3ZJLS4KfTtJ1yjri-ziPFRB7P5ts2Bcz/s640/IMG_20200426_145204.jpg" width="480" /></a></div>
Salut!</div>
</div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br /></div>
</div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com0tag:blogger.com,1999:blog-1301930140676231706.post-74623006933511781632020-06-13T19:36:00.000+02:002020-06-13T19:36:14.533+02:00Costelló de porc a la cassola. Mazuelo 2014 (Casa Primicia, DOC Rioja)Aquests dies que havia fet una mica més de fresca, però tampoc teníem gaire temps per a la cuina, hem volgut fer una cassola ràpida de costelló que queda força bé.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqFkiBhxSV-JZeWy8Q4YbwUm79OwlebbYkKi37iNBXmV8mOkjWfVgAiPLe1iAB3e7ND2-NHXO8AB2NJhGcqXQdCgKVkWULlSDBsXtr6W2wUMsbwc-niWefpKAHjyvuVKyqjPEPDCnKplgC/s1600/IMG_20200613_140916.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqFkiBhxSV-JZeWy8Q4YbwUm79OwlebbYkKi37iNBXmV8mOkjWfVgAiPLe1iAB3e7ND2-NHXO8AB2NJhGcqXQdCgKVkWULlSDBsXtr6W2wUMsbwc-niWefpKAHjyvuVKyqjPEPDCnKplgC/s640/IMG_20200613_140916.jpg" width="640" /></a></div>
<br />
<br />
L'hem acompanyada d'un dels dos monovarietals de Casa Primicia que encara teníem al celler de casa: el Mazuelo, 2014. En la línia dels altres, extraordinari.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0eloaikychnppNhbbhPSNePAdGOYrFHe469KlQlGth-8y9DWbWm-MuPKsRvuMyI_8JnlgPHUa0gwG98arz5Wirx978Rg_HhTi10FPqxlkMUXcvAVqbR0YBbuk_6O_H4a59RUqHIsqu-Ko/s1600/IMG_20200613_140941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0eloaikychnppNhbbhPSNePAdGOYrFHe469KlQlGth-8y9DWbWm-MuPKsRvuMyI_8JnlgPHUa0gwG98arz5Wirx978Rg_HhTi10FPqxlkMUXcvAVqbR0YBbuk_6O_H4a59RUqHIsqu-Ko/s640/IMG_20200613_140941.jpg" width="480" /></a></div>
<br />
Ingredients:<br />
<br />
- 500g costelló de porc<br />
- 1 ceba<br />
- 2 grans d'all<br />
- 1 fulla llorer<br />
- 1 branca romaní<br />
- 1 branca farigola<br />
- 2 tomàquets madurs<br />
- Raig de vi ranci<br />
- Raig de conyac<br />
- 3 patates<br />
- Raig d'aigua<br />
- Oli<br />
- Sal<br />
- Pebre<br />
<br />
Elaboració:<br />
<br />
Marquem el costelló a la cassola amb una mica d'oli. Un cop daurat, hi afegim la ceba tallada a juliana, els alls, el tomàquet tallat a quarts i les herbes. Remenem.<br />
<br />
Apugem el foc i tirem els alcohols. Deixem evaporar.<br />
<br />
Hi posem les patates mal tallades, mullem gairebé a cobrir i deixem coure durant una hora almenys.<br />
<br />
Tan senzill i ràpid de fer com bo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnGCrmHM2TDBfUtzQJq_sxbmnT8QnXJaAaYF8l3t1QpLVg28jO_Z6FIEyqfrrlYGeZbwJjXPh8iKtTy96pzOlAN3yOFQjqYpr7nTSFG4wz5w8SDZg6Csiu4LZRXa_ymbHtkd7M8oChno65/s1600/IMG_20200613_135112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnGCrmHM2TDBfUtzQJq_sxbmnT8QnXJaAaYF8l3t1QpLVg28jO_Z6FIEyqfrrlYGeZbwJjXPh8iKtTy96pzOlAN3yOFQjqYpr7nTSFG4wz5w8SDZg6Csiu4LZRXa_ymbHtkd7M8oChno65/s640/IMG_20200613_135112.jpg" width="480" /></a></div>
<br />
Ja podem emplatar.<br />
<br />
Acompanyem amb el Mazuelo 2014 de Casa Primicia. Tot i els seus sis anys, el monovarietal de Carinyena estava en un moment ideal, fresquíssim, molt golós i afinat. Té 10 mesos de criança en bota de roure americà. Estem enamorats els monovarietals de Casa Primicia! <a href="https://cuinoergosum.blogspot.com/2017/09/bodegas-casa-primicia-laguardia-rioja.html" target="_blank">Aquí</a>, el post de la visita.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifHxh1d-1lBcbqESZBn1vL0NfqgF9mp-L2Na69sZ60hUhnVy1hy1pJo13M8LL52mVddWylO31a_ajclk8TxDfx_ZP10Wt3cx6xX_bQPakN1QqPlPhThakrRdnZRl0AGbTBNW76TXDMzJ7w/s1600/IMG_20200613_140949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifHxh1d-1lBcbqESZBn1vL0NfqgF9mp-L2Na69sZ60hUhnVy1hy1pJo13M8LL52mVddWylO31a_ajclk8TxDfx_ZP10Wt3cx6xX_bQPakN1QqPlPhThakrRdnZRl0AGbTBNW76TXDMzJ7w/s640/IMG_20200613_140949.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZmnBY4z9g6LK-kMCNhzjc13Dg6vYJ1qCQ_Sma1ap8BLTGumDdRquvM1HuA17jTi_XFbCdAInPifjd0Us7msZmmhIv17kNA3hUWT_Uurx8qeS3Uv5I78n9xxlBPCHY8MqLhTXJwnoeEj4/s1600/IMG_20200613_141035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZmnBY4z9g6LK-kMCNhzjc13Dg6vYJ1qCQ_Sma1ap8BLTGumDdRquvM1HuA17jTi_XFbCdAInPifjd0Us7msZmmhIv17kNA3hUWT_Uurx8qeS3Uv5I78n9xxlBPCHY8MqLhTXJwnoeEj4/s640/IMG_20200613_141035.jpg" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLoex3g4wmY5zWDHEl85ME4vhqMyesbcmmvKUqAmvHsOMRbE-8COCQW9cPVCyJ0OjS6pR1dX295Br6F4zBHod3iCPHwzVofyihII0lQUs66MKWXcdOoECf2adMt6JwlqrUjpmStiVouvr/s1600/IMG_20200613_141110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLoex3g4wmY5zWDHEl85ME4vhqMyesbcmmvKUqAmvHsOMRbE-8COCQW9cPVCyJ0OjS6pR1dX295Br6F4zBHod3iCPHwzVofyihII0lQUs66MKWXcdOoECf2adMt6JwlqrUjpmStiVouvr/s640/IMG_20200613_141110.jpg" width="640" /></a></div>
<br />Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com0tag:blogger.com,1999:blog-1301930140676231706.post-81743414229292535362020-06-12T19:15:00.002+02:002020-06-12T19:15:36.355+02:00Espaguetis a l'Amatriciana. Trempat (Vins de Pedra, DO Conca de Barberà)<div style="text-align: justify;">
A la dieta habitual no pot faltar la pasta, tant per motius nutricionals així com també per facilitat i rapidesa a l'hora d'elaborar la major part de plats de pasta.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieOgvRI7KRaVEPPAy3ERuB54Wd7Nq_AM1fWPkjMQ3rB1rUBAU3bt5pP35j_jVW6fkGutfwJ0dRPIEpl-QcVMAaZxfUSjl_-oK2dtQ_QabRZroaM_nJB0aSKS_7NmfH76ViuNMChOMaHlDo/s1600/IMG_20200612_141114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieOgvRI7KRaVEPPAy3ERuB54Wd7Nq_AM1fWPkjMQ3rB1rUBAU3bt5pP35j_jVW6fkGutfwJ0dRPIEpl-QcVMAaZxfUSjl_-oK2dtQ_QabRZroaM_nJB0aSKS_7NmfH76ViuNMChOMaHlDo/s640/IMG_20200612_141114.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: justify;">
En aquesta ocasió, una senzilla Amatriciana, de gust ben intens, que acompanyarem de conya amb un trepat, aquest cop, amb el Trempat de Vins de Pedra. Quan fa calor, la tendència a trepatejar s'accentua d'allò més a casa.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ingredients:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
- 150g guanciale (cansalada curada al pebre)</div>
<div style="text-align: justify;">
- 400g tomàquet triturat (o pelati)</div>
<div style="text-align: justify;">
- 350g espaguetis</div>
<div style="text-align: justify;">
- 1/2 got vi blanc</div>
<div style="text-align: justify;">
- Raig oove</div>
<div style="text-align: justify;">
- 40g pecorino romano (o formatge sec)</div>
<div style="text-align: justify;">
- Sal</div>
<div style="text-align: justify;">
- Pebre</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Elaboració:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Marquem la cansalda i fem que cogui en el seu propi greix. Un cop cuita i amb color, desglacem amb el raig de vi blanc. Un cop reduït el vi, reservem la cansalada.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
A la mateixa paella, coem i reduïm el tomàquet, almenys uns 10 minuts.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
En paral·lel, bullim abundant aigua amb sal per coure la pasta.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Quan el tomàquet estigui cuit, reincorporem la cansalada reservada. Tot just després, hi afegim els espaguetis cuits al dente. Barregem bé.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Emplatem ratllant formatge per sobre i una mica de pebre acabat de moldre.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Això combina, molt i molt bé, amb el vi triat per a l'ocasió: el Trempat, monovarietal de Trepat, que ens encanta especialment ara en època de calor, i que li va molt bé a la pasta (més encara quan el pebre té el seu protagonisme).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif8OhPBu33pV0xegauAjpnl4wt7g5i8HTegjxVNjFHav-GPWqP-NTaPk4-k__wFuWQY-NUVBX44gbWfvvpbBbzmY3Cj3OxNwCY41xZV1-QGbtCMg2HjB9lGr6v4TIGtAEdZUypPTDDZmUN/s1600/IMG_20200612_141215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif8OhPBu33pV0xegauAjpnl4wt7g5i8HTegjxVNjFHav-GPWqP-NTaPk4-k__wFuWQY-NUVBX44gbWfvvpbBbzmY3Cj3OxNwCY41xZV1-QGbtCMg2HjB9lGr6v4TIGtAEdZUypPTDDZmUN/s640/IMG_20200612_141215.jpg" width="480" /></a></div>
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Salut!</div>
<br />
<br />
<br />Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com0tag:blogger.com,1999:blog-1301930140676231706.post-67470352967504232372020-06-11T19:29:00.001+02:002020-06-11T19:29:23.955+02:00Biquini de galtes de porc<div style="text-align: justify;">
Tot i que no estava previst, suposo que perquè em va venir al cap el biquini d'ossobuco (<a href="https://cuinoergosum.blogspot.com/2020/05/sandvitx-pepet-dossobuco-amb-arzua.html" target="_blank">aquí, la recepta</a>), amb les galtes que vaig cuinar l'altre dia vaig acabar-ne fent un sandvitx: de traca!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUhziE-bWpo4xNwGqUK_PFBF0Nfe7OvIGqv7KIUEOZJ6OtDrjTnyotNcyRlvmExYnlugDZnrq-LP502BwujuoLPDCCBVhf_r2ANrP5uPRKM7LVIGgqiXyoW1adch2FeGFYmgK9C1JlcNqM/s1600/IMG_20200609_210443.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUhziE-bWpo4xNwGqUK_PFBF0Nfe7OvIGqv7KIUEOZJ6OtDrjTnyotNcyRlvmExYnlugDZnrq-LP502BwujuoLPDCCBVhf_r2ANrP5uPRKM7LVIGgqiXyoW1adch2FeGFYmgK9C1JlcNqM/s640/IMG_20200609_210443.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: justify;">
Ingredients:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
- 4 galtes (amb l'os)</div>
<div style="text-align: justify;">
- 2 pastanagues</div>
<div style="text-align: justify;">
- 1/2 porro</div>
<div style="text-align: justify;">
- 4 grans d'all</div>
<div style="text-align: justify;">
- 3 cebes petites</div>
<div style="text-align: justify;">
- 40ml vi negre</div>
<div style="text-align: justify;">
- Raig d'oli d'oliva verge extra</div>
<div style="text-align: justify;">
-1 fulla llorer</div>
<div style="text-align: justify;">
- Sal</div>
<div style="text-align: justify;">
- Pebre</div>
<div style="text-align: justify;">
- Brou/Aigua</div>
<div style="text-align: justify;">
- Formatge gouda</div>
<div style="text-align: justify;">
- Salsa brava</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Elaboració:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
A la cassola amb una mica d'oli, daurem les galtes salpebrades. Un cop enrossides, les en retirem. Reservem.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Al mateix oli, hi afegim les verdures mal tallades (bresa) amb la fulla de llorer. Deixem que agafin color i que coguin.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Un cop cuites, retornem les galtes a la cassola i acabem mullant amb el vi juntament amb un parell o tres cullerots de brou, que no cobreixi. Deixem coure lentament aproximadament dues hores, fins que la carn sigui ben tendra.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Un cop cuit, passem pel túrmix la bresa per obtenir-ne la salsa, on les galtes s'hi acabaran de coure i d'integrar.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSsfC-bsDPBkgim2G4NKknTVID7x3DvYl_m22zrN7tjVwnSazodQzb410Ms-P3eo676F3r_Bi8CTQ67dxLzHU7Hx5pk3nrZhRJsLK0NYqm4_GHU6SnbqOGd_Hioul-NjMkadWEdgsGErxq/s1600/IMG_20200607_130148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSsfC-bsDPBkgim2G4NKknTVID7x3DvYl_m22zrN7tjVwnSazodQzb410Ms-P3eo676F3r_Bi8CTQ67dxLzHU7Hx5pk3nrZhRJsLK0NYqm4_GHU6SnbqOGd_Hioul-NjMkadWEdgsGErxq/s640/IMG_20200607_130148.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: justify;">
Quan encara estiguin en calent, ben tendres, desossem les galtes, les tallem a làmines fines i les esfilagarsem, i les reservem.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Untem el pa de motlle amb la salsa del mateix rostit i una mica de salsa brava que corria per allà (aprofitament), cobrim amb la carn, i tapem amb un tall de Gouda.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8ADK-zxEmqwUB_Mr2D62uBLQsIGBic1_dwxV7PHrjB8aY6_Fjx8-YanxSithVQOAq3imC4pjpbQISbJ2SO8-URy2r2d_yQW4786V-g0Af0XaZVmtihNTbt1KGUdO1i9IETjwDmGng2jV/s1600/IMG_20200609_205413.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8ADK-zxEmqwUB_Mr2D62uBLQsIGBic1_dwxV7PHrjB8aY6_Fjx8-YanxSithVQOAq3imC4pjpbQISbJ2SO8-URy2r2d_yQW4786V-g0Af0XaZVmtihNTbt1KGUdO1i9IETjwDmGng2jV/s640/IMG_20200609_205413.jpg" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyalWHgDYE6-48cZxFWFcLhefAHKFDdYZoavYEb4mvgEAympClyn4q0TDt5i7BvqIhp_7GHyyD9WbBPN-aGbfDVW3lrsw3cjxqZYaQzCqLH8wHILBVdo4hmMxEQMj9qa_9qcs-Kn0Z8S5S/s1600/IMG_20200609_205436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyalWHgDYE6-48cZxFWFcLhefAHKFDdYZoavYEb4mvgEAympClyn4q0TDt5i7BvqIhp_7GHyyD9WbBPN-aGbfDVW3lrsw3cjxqZYaQzCqLH8wHILBVdo4hmMxEQMj9qa_9qcs-Kn0Z8S5S/s640/IMG_20200609_205436.jpg" width="480" /></a></div>
<br /></div>
<div style="text-align: justify;">
Deixem que la sandvitxera faci el seu efecte... et voilà!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cnK30kF9QYhrC8C7zuvzJmc_FRHa4puO3JzUP8eH7yHWazkTrKA8SGISTTocRcwa6BixPMap5KZIMt-LrS1f0Mnm581uUWjZpXjdpGLAU_Ph4KJpLOS67oAaHtFHjg2Kh9LY7EjnwjJA/s1600/IMG_20200609_210204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cnK30kF9QYhrC8C7zuvzJmc_FRHa4puO3JzUP8eH7yHWazkTrKA8SGISTTocRcwa6BixPMap5KZIMt-LrS1f0Mnm581uUWjZpXjdpGLAU_Ph4KJpLOS67oAaHtFHjg2Kh9LY7EjnwjJA/s640/IMG_20200609_210204.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHnzCLgGXSenYtYgtaVcl8W85SAJq3NGXFLXH5APry-Oj9nXgcPDzk2ntOXCp0ciojQzX5s5pQN6ozgw1448bI5Lj6wqBQfnJAk4N6cXXUsoQB05K6p2_vUCl76dTahGlwu58Cc5zv4GHd/s1600/IMG_20200609_210211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHnzCLgGXSenYtYgtaVcl8W85SAJq3NGXFLXH5APry-Oj9nXgcPDzk2ntOXCp0ciojQzX5s5pQN6ozgw1448bI5Lj6wqBQfnJAk4N6cXXUsoQB05K6p2_vUCl76dTahGlwu58Cc5zv4GHd/s640/IMG_20200609_210211.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
La foto de rigor i a menjar.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisGCttYP2OSnhxzKFu3tHpyH8B3xsv3HnpA0mSb-gAWC3PxAceIE8NfTWp8UrTPKglWfgQPRoQaw4E9ZhT8g-u_MR5d3Q7GntrO2gWuElK7X_krtnyGgAvDrjs4VUeBg6fzM6XZaB6pfFu/s1600/IMG_20200609_210437.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisGCttYP2OSnhxzKFu3tHpyH8B3xsv3HnpA0mSb-gAWC3PxAceIE8NfTWp8UrTPKglWfgQPRoQaw4E9ZhT8g-u_MR5d3Q7GntrO2gWuElK7X_krtnyGgAvDrjs4VUeBg6fzM6XZaB6pfFu/s640/IMG_20200609_210437.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
</div>
<div style="text-align: justify;">
Salut!<br />
<div class="separator" style="clear: both; text-align: center;">
<u><span style="color: #000120;"></span></u><br /></div>
</div>
Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com0tag:blogger.com,1999:blog-1301930140676231706.post-34353612462393607552020-06-07T19:27:00.000+02:002020-06-07T19:31:15.118+02:00Mar i muntanya de calamarsons farcits de carn. Laqvarta blanc 2017 (Sant Josep Vins, DO Terra Alta)<div style="text-align: justify;">
Ja feia massa temps que no ens hi posàvem amb un mar i muntanya que tant agrada a casa. Aprofitant que teníem congelat el farcit de les patates d'Olot, i que teníem a la nevera uns calamarsons que semblaven demanar a crits que els farcíssim, va ser un dit i fet. És un platàs, tan senzill com bo.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLJKnH5RhO7gUvCaBQWrCCALjn_osZV9N1vLPr2_x9XdPxBMBPuRYe-A-XVu_pqIFUVIjLcaks-NdS_erNTiqyBqXfsXDS69RWUGZfhNx7AaJ_8Jw-l7XGRJMd5v_zBDKsHY3U5NBuNTKW/s1600/IMG_20200511_143349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLJKnH5RhO7gUvCaBQWrCCALjn_osZV9N1vLPr2_x9XdPxBMBPuRYe-A-XVu_pqIFUVIjLcaks-NdS_erNTiqyBqXfsXDS69RWUGZfhNx7AaJ_8Jw-l7XGRJMd5v_zBDKsHY3U5NBuNTKW/s640/IMG_20200511_143349.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghBjQDiAuI5bbpGOX74InQ4hsA-4zr2GxF-QOG0Rm8cYzax0YUBbfsvLzxvaln8RxEiLwigEV7ZJKktNVFeDYBvaJQvd1imvaFgg8koV9yqLgYFjqefdt2DqVUOu_zn0i5vnKrrgMVAHeO/s1600/IMG_20200511_143101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghBjQDiAuI5bbpGOX74InQ4hsA-4zr2GxF-QOG0Rm8cYzax0YUBbfsvLzxvaln8RxEiLwigEV7ZJKktNVFeDYBvaJQvd1imvaFgg8koV9yqLgYFjqefdt2DqVUOu_zn0i5vnKrrgMVAHeO/s640/IMG_20200511_143101.jpg" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: justify;">
I per acompanyar, hem pensat que seria una altra bona ocasió per a Laqvarta, francament versàtil. Ha funcionat molt bé, tot i que no al punt del bacallà amb pèsols de l'altre cop (<a href="http://cuinoergosum.blogspot.com/2020/05/bacalla-amb-pesols-de-llavaneres.html" target="_blank">aquí</a>, la recepta), que va ser clavat, un maridatge com per recordar-se'n.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ingredients:</div>
<div style="text-align: justify;">
- Farcit (vegeu farcit de patates d'Olot: <a href="http://cuinoergosum.blogspot.com/2020/05/patates-dolot-la-peluda-2015-herencia.html" target="_blank">aquí la recepta</a>)</div>
<div style="text-align: justify;">
- 8 calamarsets</div>
<div style="text-align: justify;">
- 2 cebes</div>
<div style="text-align: justify;">
- 3 grans d'all</div>
<div style="text-align: justify;">
- 2 cullerades soperes de tomàquet triturat</div>
<div style="text-align: justify;">
- Raig de conyac</div>
<div style="text-align: justify;">
- Raig d'oli d'oliva verge extra</div>
<div style="text-align: justify;">
- Sal</div>
<div style="text-align: justify;">
- Pebre</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Elaboració:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
En una paella posem l'oli i quan estigui calent hi posem la ceba juliana. A foc baix, sense que agafi pas gaire color.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Després, hi posem els alls.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
A continuació, desglacem amb el conyac.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Un cop reduït l'alcohol, hi posem el tomàquet. Coure i reduir.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
D'altra banda, posem el farcit en una màniga per farcir més còmodament els calamars i tanquem amb un escuradents per assegurar.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTce_XSpkhJ73E0bKW-t3X-ZXeuYWj92Jmm8mA31BNx8bUa7cKojboyyJYLiOQW9MD97VGhCZ0OQ9eT_QjfogjbZWRE3tJnjCMofsyd9zhnSaYpTUP1BKfmeul2v7kLdJerD0owaPf5HeT/s1600/IMG_20200509_202045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTce_XSpkhJ73E0bKW-t3X-ZXeuYWj92Jmm8mA31BNx8bUa7cKojboyyJYLiOQW9MD97VGhCZ0OQ9eT_QjfogjbZWRE3tJnjCMofsyd9zhnSaYpTUP1BKfmeul2v7kLdJerD0owaPf5HeT/s640/IMG_20200509_202045.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJXkwoAIS-XaqCqVn6qZ4l7Lk1x7tNzSp8HAVTfpRFGQtGsFc8LJ41TazdrgRawJLePfAHQa6kUNN7X8wzfoPnDcGKJqz1EZrAvuSo15n0kvvnOqZc1bUdumWk_Qu4HPqwy1-8rvI4vpB/s1600/IMG_20200509_202100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJXkwoAIS-XaqCqVn6qZ4l7Lk1x7tNzSp8HAVTfpRFGQtGsFc8LJ41TazdrgRawJLePfAHQa6kUNN7X8wzfoPnDcGKJqz1EZrAvuSo15n0kvvnOqZc1bUdumWk_Qu4HPqwy1-8rvI4vpB/s640/IMG_20200509_202100.jpg" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVBnsf1P73AuxDUArW4HfH9tUuSXumhuMQfZnU9huE_koTYQU9Qtc8IvccqrejurgA80VsaWxX_VwFPuZzN8-YqD4X-ZR_GjdR43QP7sNEQBfJd5WAHtFwDkN6HvclCUIhVflzX1vnciH0/s1600/IMG_20200509_202427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVBnsf1P73AuxDUArW4HfH9tUuSXumhuMQfZnU9huE_koTYQU9Qtc8IvccqrejurgA80VsaWxX_VwFPuZzN8-YqD4X-ZR_GjdR43QP7sNEQBfJd5WAHtFwDkN6HvclCUIhVflzX1vnciH0/s640/IMG_20200509_202427.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Els afegim a la cassola, on els marquem mínimament sobre el sofregit.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwp3-TJ6KEf008Pkpu-Gw3afR_dWNjmnFF3yMGroaHDwdxRBtJA_3ZzwkELTYELPG5pvxodJXZl2amUyyCEicOpV-ZBS_sk2o6Jy7yZ-0JMc1bzi4blVyNVSHYAngBiwuSFG_2NryCVf1h/s1600/IMG_20200509_202646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwp3-TJ6KEf008Pkpu-Gw3afR_dWNjmnFF3yMGroaHDwdxRBtJA_3ZzwkELTYELPG5pvxodJXZl2amUyyCEicOpV-ZBS_sk2o6Jy7yZ-0JMc1bzi4blVyNVSHYAngBiwuSFG_2NryCVf1h/s640/IMG_20200509_202646.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Els acabem de coure en 15-20 minuts.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I anem per emplatar.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLimFA4EYVaWuTYhcuXb8XI3Ilw25_Hw75aaw7XF_PQsjn94NCmoZy7q-jJF_gPZv_PLEerBjsTOI3ZHjndWphIGnJLmVp0cwFwMEr3LV8As1zDco4QvugCm82BpKH-MQz616oEMRPNQ4/s1600/IMG_20200511_143403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLimFA4EYVaWuTYhcuXb8XI3Ilw25_Hw75aaw7XF_PQsjn94NCmoZy7q-jJF_gPZv_PLEerBjsTOI3ZHjndWphIGnJLmVp0cwFwMEr3LV8As1zDco4QvugCm82BpKH-MQz616oEMRPNQ4/s640/IMG_20200511_143403.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
I anem per maridar, com apuntàvem, amb Laqvarta.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIGz9QmcIBRlpBR5hDI8rf-n9_KDpjUfjtPiP42zRiaXwz2g59oeQdMJaIVZhdZTWVzUGP8HkWcMQXx9YMRNOj6SZqrWBnIoNzhPaQbgtuEAjDEwYsEwsyIUL92wpzNO6DH8T_BYtjRKEE/s1600/IMG_20200511_143437.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIGz9QmcIBRlpBR5hDI8rf-n9_KDpjUfjtPiP42zRiaXwz2g59oeQdMJaIVZhdZTWVzUGP8HkWcMQXx9YMRNOj6SZqrWBnIoNzhPaQbgtuEAjDEwYsEwsyIUL92wpzNO6DH8T_BYtjRKEE/s640/IMG_20200511_143437.jpg" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKXSE7TjtdHq8WogbEAGsDGhvFXUVCnByTeJvGjxK8CDshr0403IVxnokLF_0GaYtdJAGVdvit4mL20plUHvfmz1pTj6hLOk1GyA1e48nfBDp5hkTH6xkaM-qS211VmMmYkC9QJWd7zKo7/s1600/IMG_20200511_143449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKXSE7TjtdHq8WogbEAGsDGhvFXUVCnByTeJvGjxK8CDshr0403IVxnokLF_0GaYtdJAGVdvit4mL20plUHvfmz1pTj6hLOk1GyA1e48nfBDp5hkTH6xkaM-qS211VmMmYkC9QJWd7zKo7/s640/IMG_20200511_143449.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvSU_katny-CmhYzeXX0A5gklAzeyEs2OFkdBJUMwQqUfghXVR5U2lwHc9fES487yBX5ePYbTYgtN4mN9V4wSrpwMCa5VraViLnkLqlasscTfFe62Xc9yiHl36-dHs36BwmCzJMId8TMi/s1600/IMG_20200511_143459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvSU_katny-CmhYzeXX0A5gklAzeyEs2OFkdBJUMwQqUfghXVR5U2lwHc9fES487yBX5ePYbTYgtN4mN9V4wSrpwMCa5VraViLnkLqlasscTfFe62Xc9yiHl36-dHs36BwmCzJMId8TMi/s640/IMG_20200511_143459.jpg" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<u><span style="color: #000120;"></span></u><br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<u><span style="color: #000120;"></span></u><br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYiHT1wOD8cFr4veyrKfZftT-9BcHunFRGrmbT_KuXVrr526kzOK6YInGMFgqpIjTgEP5F1uqpeKTzQRedeSCQ4O2FnpjYxsNdZcuuiPtq9oCvh8zU3o2-2Fb5ZDTck4YCCVBUqA3vo4GX/s1600/IMG_20200511_143536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYiHT1wOD8cFr4veyrKfZftT-9BcHunFRGrmbT_KuXVrr526kzOK6YInGMFgqpIjTgEP5F1uqpeKTzQRedeSCQ4O2FnpjYxsNdZcuuiPtq9oCvh8zU3o2-2Fb5ZDTck4YCCVBUqA3vo4GX/s640/IMG_20200511_143536.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Salut!</div>
<div style="text-align: justify;">
<br /></div>
<br />Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com0tag:blogger.com,1999:blog-1301930140676231706.post-88565057047692502582020-05-31T19:26:00.000+02:002020-05-31T19:26:19.619+02:00Pastisset financier de xocolata amb maduixes, el seu coulis i crema de mascarpone<div style="text-align: justify;">
Fruit de la improvisació d'haver d'enfornar massa de financier de xocolata (<a href="https://cuinoergosum.blogspot.com/2020/05/financiers-de-xocolata-i-fruita-seca.html" target="_blank">aquí</a>, la recepta) en algun altre motlle, va néixer aquest pastisset que vam fer un dia com a postres al plat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-U7YH8NgKthc903nr_tjCRpQAXuQNOQrTOWvCjByxsT2VlYDq7oV0ruF8LAazh2JGd6QOykgMIZkZhY0TdvQaf9WlZGUVZE0cQ94hZUisSyfW9Zg2dqkk3dSxbypjeyEbT5pb7f-2kRa/s1600/IMG_20200428_064157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-U7YH8NgKthc903nr_tjCRpQAXuQNOQrTOWvCjByxsT2VlYDq7oV0ruF8LAazh2JGd6QOykgMIZkZhY0TdvQaf9WlZGUVZE0cQ94hZUisSyfW9Zg2dqkk3dSxbypjeyEbT5pb7f-2kRa/s640/IMG_20200428_064157.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: justify;">
Aprofitant el clot superior que ens ofereix, hi vam posar maduixes, el seu coulis, i vam acabar de coronar amb crema de mascarpone. que em va semblar original perquè es fa a partir d'una crema anglesa. Bo, bo, bo!, tot plegat.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ingredients:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
- Massa de financier de xocolata i fruita seca (<a href="https://cuinoergosum.blogspot.com/2020/05/financiers-de-xocolata-i-fruita-seca.html" target="_blank">aquí</a> la recepta)<br />
<br /></div>
<div style="color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
-Coulis de maduixa:</div>
</div>
<div style="color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
- 370g maduixes</div>
<div style="color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
- 50g sucre</div>
<div style="color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
- 1g agar-agar<br />
<br /></div>
<div style="color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
- Crema muntada de mascarpone:</div>
<div style="color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
- 115g nata</div>
<div style="color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
- 22g rovell</div>
<div style="color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
- aroma: vainilla (opc.)</div>
<div style="color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
- 30g sucre</div>
<div style="color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
- 2g gelatina</div>
<div style="color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
- 120g mascarpone<br />
<br /></div>
<div style="color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
- Maduixes<br />
<br />
- Ametlles laminades<br />
<br />
- Sucre llustre</div>
<div style="color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<br /></div>
<div style="color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Elaboració:</div>
<div style="color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<br /></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Per al coulis, passem les maduixes pel túrmix fins convertir-les en puré.</div>
</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<br /></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Barregem aquest puré amb el sucre i l'agar-agar en un cassó.</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<br /></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
El portem a bullir sense parar de remoure, i mantenim aquesta cocció durant 1 minut i mig.</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<br /></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Apaguem el foc, ho vessem sobre una safata, enfilmem (no a pell) i deixem refredar en nevera fins que ens agafi la textura que volem, de coulis lleugerament espès.</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<br /></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Per al financier, senzillament l'hem d'enfornar en un petit motlle rodó d'una o dues racions. La idea és que siguin unes postres individuals, o gairebé.</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<br /></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Per a la crema de mascarpone, cal que amb la nata, el rovell, el sucre i l'aromatitzant en fem una crema anglesa. Per tant, ho escalfem a 83º. HI afegim la gelatina prèviament hidratada i escorreguda. Filmem (no a pell) i refredrem.</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<br /></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Un cop fred, hi afegim el formatge mascarpone, integrant-ho amb les barilles, fins que quedi ben muntat.</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<br /></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Només resta emplatar, posant sobre el pastisset uns dauets de maduixa, que cobrirem o impregnarem bé del coulis. I acabem decorant amb la crema de mascarpone.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFOgRyRQ2WGbFxeYiehMvzsLtdPBenyU83NVD47J9swgG3FOVWkoowh5og6ICXtasrhIZOtvCbdZrr_sfUID0qaev5EQYeF9kDnih_VluZ50Rro5zFaTq8bh917snYW8mdLYUJJpldEaPn/s1600/IMG_20200428_063644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFOgRyRQ2WGbFxeYiehMvzsLtdPBenyU83NVD47J9swgG3FOVWkoowh5og6ICXtasrhIZOtvCbdZrr_sfUID0qaev5EQYeF9kDnih_VluZ50Rro5zFaTq8bh917snYW8mdLYUJJpldEaPn/s640/IMG_20200428_063644.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqkHNKIESsKl9w-qS3ykH6OMaK1WEw71FUzm5GUBrFrzkkZJ9aOWz2HXgAPLwjmck_9HbPUV5HiCeBuUiyDN9QQl_gKcfLWn3N8r_hVAUodzJp9b4o_gyaqjPqupCHb0r67GHHfxcqMzJm/s1600/IMG_20200428_064126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqkHNKIESsKl9w-qS3ykH6OMaK1WEw71FUzm5GUBrFrzkkZJ9aOWz2HXgAPLwjmck_9HbPUV5HiCeBuUiyDN9QQl_gKcfLWn3N8r_hVAUodzJp9b4o_gyaqjPqupCHb0r67GHHfxcqMzJm/s640/IMG_20200428_064126.jpg" width="640" /></a></div>
</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
I a gaudir...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwVWWe6axQ7-VTTo8ObbqNwskdELOaqlI0V9NBC-YijrJpgPg6Pkqs9bizUSsemdDtNkSnOeMtTXhyphenhyphen_vrq-r_TSMWmhcga_eN4u98tLjNmNw-HMQx7bqUaUdIMws-_fvIxkF5TjzhaHHGJ/s1600/IMG_20200428_064354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwVWWe6axQ7-VTTo8ObbqNwskdELOaqlI0V9NBC-YijrJpgPg6Pkqs9bizUSsemdDtNkSnOeMtTXhyphenhyphen_vrq-r_TSMWmhcga_eN4u98tLjNmNw-HMQx7bqUaUdIMws-_fvIxkF5TjzhaHHGJ/s640/IMG_20200428_064354.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYDKMa5n8T9NAOVb9d-7vpaSsj6nhuaG0yFzyZZnVeiA_iW8ZKCRUHHwGKxeeRrp_myvVLHRvAhvUSlvFF6qPFOebhS6ZgwDqoZtnfNnblMTcCl6tFHTmBLeu9Gh-enl3baR6N62Sl6NLj/s1600/IMG_20200428_064412.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYDKMa5n8T9NAOVb9d-7vpaSsj6nhuaG0yFzyZZnVeiA_iW8ZKCRUHHwGKxeeRrp_myvVLHRvAhvUSlvFF6qPFOebhS6ZgwDqoZtnfNnblMTcCl6tFHTmBLeu9Gh-enl3baR6N62Sl6NLj/s640/IMG_20200428_064412.jpg" width="480" /></a></div>
<br /></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Salut!</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Albert Aragayhttp://www.blogger.com/profile/18209378361487652098noreply@blogger.com0