{"id":1316,"date":"2013-04-23T08:37:49","date_gmt":"2013-04-23T08:37:49","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=1316"},"modified":"2024-04-23T15:38:31","modified_gmt":"2024-04-23T13:38:31","slug":"pota-rostida-canaria","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/pata-asada-canaria\/","title":{"rendered":"Pota rostida can\u00e0ria"},"content":{"rendered":"<p>En aquesta ocasi\u00f3, ens submergirem en els sabors tradicionals de les Illes Can\u00e0ries amb una recepta \u00fanica i aut\u00e8ntica: la pota rostida can\u00e0ria. De la m\u00e0 de Menchu, una subscriptora resident a Tenerife, descobrirem tots els secrets per preparar aquest plat exquisit que combina la sa\u00f3 illenca amb la qualitat d&#039;un bon tall de carn. Prepara els teus utensilis i acompanya&#039;ns en aquest viatge culinari ple de sabor i tradici\u00f3!<\/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=\"Pota Rostida Can\u00e0ria\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/crYzVCoGjVI?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\"><a href=\"https:\/\/www.youtube.com\/watch?v=crYzVCoGjVI&amp;feature=share&amp;list=UUXnTu4Jsux2RKyqe6Q6cfwQ\" target=\"_blank\" rel=\"noreferrer noopener\"><\/a>Ingredients<strong>:\u00a0<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 Pota de Porc<\/li>\n\n\n\n<li>Cansalada tallada a tires<\/li>\n\n\n\n<li>9 Alls<\/li>\n\n\n\n<li>Pebre Negre en gra<\/li>\n\n\n\n<li>Pebre vermell<\/li>\n\n\n\n<li>Sal<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Elaboraci\u00f3<strong>:\u00a0<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Donem uns talls a la pota perqu\u00e8 penetri b\u00e9 la sal i tamb\u00e9 perqu\u00e8 deixi anar el greix.<\/li>\n\n\n\n<li>Posem una mica de sal al morter, pebre negre, els alls tallats. Picarem tot i despr\u00e9s afegim el pebre vermell i ho remenem perqu\u00e8 quedi ben barrejat.<\/li>\n\n\n\n<li>Afegim la cansalada tallada a tires fines i ho deixarem macerar amb la picada que hav\u00edem preparat.<\/li>\n\n\n\n<li>Metxarem la pota amb la cansalada macerada, procurant anar repartint la cansalada per tota la pota.<\/li>\n\n\n\n<li>Amanim tota la pota amb la resta de la picada i la salarem per tots els costats procurant posar sal tamb\u00e9 dins dels talls.<\/li>\n\n\n\n<li>Posarem la pota en una safata per enfornar-la. Al fons de la safata cal posar-hi una mica de sal.<\/li>\n\n\n\n<li>El forn preescalfat a uns 250 \u00ba cent\u00edgrads per dalt i baix. Courem tapada amb paper d&#039;alumini.<\/li>\n\n\n\n<li>Una hora abans d&#039;acabar la cocci\u00f3, retirarem el paper d&#039;alumini perqu\u00e8 es dauri la pota.<\/li>\n\n\n\n<li>Es calcula una hora de cocci\u00f3 per cada quilo de porc.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us recomano que veieu el v\u00eddeo de la Pota rostida can\u00e0ria per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/h3>","protected":false},"excerpt":{"rendered":"<p>En esta ocasi\u00f3n, nos sumergiremos en los sabores tradicionales de las Islas Canarias con una receta \u00fanica y aut\u00e9ntica: la pata asada canaria. De la mano de Menchu, una suscriptora residente en Tenerife, descubriremos todos los secretos para preparar este exquisito plato que combina la saz\u00f3n isle\u00f1a con la calidad de un buen corte de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10178,"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":[92],"tags":[4891,4890],"class_list":["post-1316","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-segundos-platos-caseros","tag-pata-asada","tag-pata-asada-canaria"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1316","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=1316"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1316\/revisions"}],"predecessor-version":[{"id":10181,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1316\/revisions\/10181"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/10178"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=1316"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=1316"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=1316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}