{"id":1994,"date":"2014-12-22T10:34:53","date_gmt":"2014-12-22T10:34:53","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=1994"},"modified":"2024-04-25T17:14:35","modified_gmt":"2024-04-25T15:14:35","slug":"conill-al-salmorejo","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/conejo-al-salmorejo\/","title":{"rendered":"Conill al Salmorejo"},"content":{"rendered":"<p>Avui una subscriptora de la nostra web ens ha enviat des de Tenerife aquesta videorecta de Conill al Salmorejo que amb molt de gust publiquem. Una recepta que hem tingut el plaer de tastar a casa i quedo deliciosa. Moltes gr\u00e0cies.<\/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 al Salmorejo\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/0eKTSU4M71g?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 de 1.200 grs.<\/li><li>8 Dents d&#039;All<\/li><li>2 \u00d1oras (Aji) (Pebre Canari)<\/li><li>Oli d&#039;Oliva<\/li><li>Sal<\/li><li>2 Llesques de Pa<\/li><li>250 grs. Vi Blanc<\/li><li>Orenga<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Posarem en un morter una mica de sal, hi afegirem els alls tallats a rodanxes, els pebres canaris tallats a trossos molt petitons. Als pebres els hem tret les venetes de dins, ja que aix\u00f2 li d\u00f3na un gust massa picant.<\/li><li>Matxarem tots els ingredients fins que quedi una pasta.<\/li><li>Afegirem el vi blanc i el remourem perqu\u00e8 s&#039;integri a la picada.<\/li><li>Posarem en un recipient el conill tallat a trossos i hi afegirem l&#039;amaniment que hav\u00edem preparat. Ho deixarem macerar tapat al frigor\u00edfic durant 12 hores.<\/li><li>Posarem for\u00e7a oli d&#039;oliva a la paella i fregirem les llesques de pa i el fetge del conill. Taparem la paella perqu\u00e8 no esquitxi. Un cop tot fregit el retirarem i reservarem.<\/li><li>Sofregim el conill pels dos costats, amb la paella tapada, fins que quedi una mica daurat.<\/li><li>Posarem en un recipient per batre, el pa fregit, el fetge, una mica m\u00e9s de vi blanc i l&#039;amaniment del salmorejo i ho batrem tot.<\/li><li>En una cassola hi posarem el conill i la salsa que hem batut, juntament amb una mica de l&#039;oli de fregir el conill i ho deixarem coure lentament fins que el conill quedi ben tendre, aproximadament durant uns 10\/15 minuts. Si cal es pot afegir una mica daigua si veiem que la salsa espessa massa.<\/li><li>&nbsp;\u00c9s millor que ho deixem reposar unes hores abans de servir-lo ja que el sabor quedar\u00e0 m\u00e9s concentrat.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><b>Us aconsellem que veieu el v\u00eddeo del <\/b>Conill al Salmorejo<b> per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/h3>","protected":false},"excerpt":{"rendered":"<p>Hoy una suscriptora de nuestra web nos ha mandado desde Tenerife esta video-recta de Conejo al Salmorejo que con mucho gusto publicamos. Una receta que hemos tenido el placer de probar en casa y quedo deliciosa. Muchas gracias. INGREDIENTES: 1 Conejo de 1.200 grs. 8 Dientes de Ajo 2 \u00d1oras (Aji) (Pimienta Canaria) Aceite de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10768,"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":[1897,2020,2021,1901,1902,2022],"class_list":["post-1994","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-segundos-platos-caseros","tag-como-cocinar-conejo","tag-conejo-al-salmorejo","tag-conejo-al-salmorejo-casero","tag-conejo-heccho-en-casa","tag-preparar-conejo","tag-video-receta-conejo-al-salmorejo"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1994","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=1994"}],"version-history":[{"count":2,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1994\/revisions"}],"predecessor-version":[{"id":10769,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1994\/revisions\/10769"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/10768"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=1994"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=1994"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=1994"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}