{"id":1992,"date":"2014-12-22T10:32:46","date_gmt":"2014-12-22T10:32:46","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=1992"},"modified":"2024-04-25T17:15:32","modified_gmt":"2024-04-25T15:15:32","slug":"conill-a-la-cacadora-amb-bolets","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/conejo-a-la-cazadora-con-setas\/","title":{"rendered":"Conill a la Ca\u00e7adora amb Bolets"},"content":{"rendered":"<p>Avui hem preparat un delici\u00f3s Conill a la Ca\u00e7adora amb Bolets, un plat molt f\u00e0cil i r\u00e0pid de cuinar, ja veureu que ric us quedar\u00e0. Segueix els passos de la Carme i gaudeix d&#039;aquesta recepta deliciosa.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Conill a la Ca\u00e7adora amb Bolets\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/X2jJzZll4ik?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\"><li>1 Conill d&#039;1 kg.<\/li><li>3 Llesques de Pa<\/li><li>300 grs. Cebes<\/li><li>3 dents d&#039;all<\/li><li>1 gla\u00e7\u00f3 de Caldo de Carn<\/li><li>Julivert abundant<\/li><li>250 grs. Bolets<\/li><li>Oli d&#039;Oliva<\/li><li>Sal<\/li><li>Pebre Negre<\/li><li>Aigua<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Tallarem la ceba a la juliana i els alls per la meitat. Ho reservarem.<\/li><li>En una paella fregirem les llesques de pa i les reservarem.<\/li><li>A continuaci\u00f3 sofregim les cebes i els alls. Quan estigui ja fregit li afegim el julivert amb molt de compte, ja que sempre esquitxa. Li farem unes voltes i ho traurem tot de la paella.<\/li><li>En aquest mateix oli fregim el conill que pr\u00e8viament hem salat i el posarem a una cassola.<\/li><li>Deixarem que l&#039;oli es refredi i hi afegim una mica d&#039;aigua, remenant perqu\u00e8 s&#039;integrin tots els sucs de la cocci\u00f3.<\/li><li>Ho posarem en un got batedor juntament amb les verdures i el pa que hav\u00edem fregit i tamb\u00e9 el gla\u00e7\u00f3 de brou de carn.<\/li><li>Triturarem i afegirem m\u00e9s aigua si cal perqu\u00e8 quedi ben batut.<\/li><li>Ho afegirem a la cassola al costat del conill. Posarem sal i pebre al gust i deixarem coure a foc lent, fins que el conill quedi tendre, vigilant sempre que no li falti aigua, que hi afegirem si cal.<\/li><li>Quan el conill estigui tendre afegirem els bolets. Si s\u00f3n en conserva o congelades no cal fregir-les. Ho deixarem coure tot junt durant uns 5 minuts m\u00e9s, sempre amb foc baix.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsellem que veieu el v\u00eddeo del Conill a la Ca\u00e7adora amb Bolets per a una millor comprensi\u00f3 de tot all\u00f2 explicat. <\/h3>","protected":false},"excerpt":{"rendered":"<p>Hoy hemos preparado un delicios Conejo a la Cazadora con Setas, un plato muy f\u00e1cil y r\u00e1pido de cocinar, ya ver\u00e9is que rico os quedar\u00e1. Sigue los pasos de Carmen y disfruta de esta deliciosa receta. INGREDIENTES: 1 Conejo de 1 kg. 3 Rebanadas de Pan 300 grs. Cebollas 3 dientes de Ajo 1 cubito [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10770,"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":[1897,2017,2018,1901,1902],"class_list":["post-1992","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-segundos-platos-caseros","tag-como-cocinar-conejo","tag-conejo-a-la-cazadora-con-setas","tag-conejo-con-setas","tag-conejo-heccho-en-casa","tag-preparar-conejo"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1992","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=1992"}],"version-history":[{"count":2,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1992\/revisions"}],"predecessor-version":[{"id":10771,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1992\/revisions\/10771"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/10770"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=1992"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=1992"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=1992"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}