{"id":1104,"date":"2013-11-27T14:48:28","date_gmt":"2013-11-27T14:48:28","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=1104"},"modified":"2024-04-21T20:06:40","modified_gmt":"2024-04-21T18:06:40","slug":"sardines-en-escabetx","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/sardinas-en-escabeche\/","title":{"rendered":"Sardines a Escabeche"},"content":{"rendered":"<p>Avui cuinarem unes delicioses Sardines a Escabeche. \u00c9s un plat que se serveix fred i cal deixar-lo reposar al frigor\u00edfic durant dos o tres dies. Es conserva durant molts dies. Si ho feu a casa us quedar\u00e0 molt bo.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Sardines a Escabeche\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/rlynvTAnjDY?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>750 grs. Sardines<\/li>\n\n\n\n<li>150 ml. Oli d&#039;Oliva<\/li>\n\n\n\n<li>130 ml. Vinagre de Xer\u00e8s<\/li>\n\n\n\n<li>250 ml. Aigua<\/li>\n\n\n\n<li>1 cap d&#039;Alls<\/li>\n\n\n\n<li>3 fulles de Llorer<\/li>\n\n\n\n<li>4 cullerades soperes de Pebre vermell Vermell Dol\u00e7<\/li>\n\n\n\n<li>Pebre Negre en gra<\/li>\n\n\n\n<li>Sal<\/li>\n\n\n\n<li>Farigola<\/li>\n\n\n\n<li>Farina per arrebossar<\/li>\n\n\n\n<li>Oli de Gira-sol per fregir<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Traiem el cap i els budells a les sardines, els rentem amb aigua i els deixem esc\u00f3rrer.<\/li>\n\n\n\n<li>En una cassola, si pot ser de fang, posarem l&#039;oli d&#039;oliva, el vinagre, l&#039;aigua, les fulles de llorer i el cap sencer d&#039;alls, que els hem tret la primera pell.<\/li>\n\n\n\n<li>Afegirem el pebre vermell dol\u00e7, la sal, la farigola i el pebre negre en gra. Ho remourem fins que quedi tot ben integrat.<\/li>\n\n\n\n<li>Salem les sardines i les arrebossem amb farina, procurant treure&#039;ls l&#039;exc\u00e9s de farina.<\/li>\n\n\n\n<li>En una paella les fregim lleugerament pels dos costats i les deixem a la cassola que ten\u00edem la resta dels ingredients.<\/li>\n\n\n\n<li>Un cop fregides, encendrem el foc. Remenarem b\u00e9 perqu\u00e8 vagi espessint la salsa.<\/li>\n\n\n\n<li>Quan comenci a bullir la salsa abaixarem el foc, i les deixarem coure a foc lent durant uns 6\/7 minuts.<\/li>\n\n\n\n<li>\u00c9s important que les sardines quedin cobertes per la salsa. Si veieu que falta una mica de salsa es pot afegir una mica m\u00e9s daigua.<\/li>\n\n\n\n<li>Cal deixar-les refredar a la mateixa cassola.<\/li>\n\n\n\n<li>Les podem guardar en un recipient tancat a la nevera.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Us aconsello que veieu el v\u00eddeo de les Sardines a Escabeche per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<br><\/h2>","protected":false},"excerpt":{"rendered":"<p>Hoy vamos a cocinar unas deliciosas Sardinas en Escabeche. Es un plato que se sirve fr\u00edo y hay que dejarlo reposar en el frigor\u00edfico durante dos o tres d\u00edas. Se conserva durante muchos d\u00edas. Si lo hac\u00e9is en casa os quedar\u00e1 muy bueno. INGREDIENTES ELABORACI\u00d3N: Os aconsejo que ve\u00e1is el v\u00eddeo de las Sardinas en [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9842,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[19],"tags":[1417,1418,1420,1421],"class_list":["post-1104","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-primeros-platos-caseros","tag-como-hacer-sardinas-en-escabeche","tag-preparar-sardinas","tag-receta-sardinas","tag-sardinas-en-escabeche"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1104","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=1104"}],"version-history":[{"count":4,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1104\/revisions"}],"predecessor-version":[{"id":9847,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1104\/revisions\/9847"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9842"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=1104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=1104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=1104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}