{"id":3142,"date":"2016-07-19T13:29:09","date_gmt":"2016-07-19T13:29:09","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=3142"},"modified":"2024-04-23T10:55:28","modified_gmt":"2024-04-23T08:55:28","slug":"lluc-farcit-de-pernil-gambes-i-ou","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/merluza-rellena-de-jamon-gambas-y-huevo\/","title":{"rendered":"Llu\u00e7 Farcit de Pernil Gambes i Ou"},"content":{"rendered":"<p>Avui els nostres amics To\u00f1i i Angel ens han convidat a casa seva a menjar una recepta de peix espectacular com \u00e9s aquest Llu\u00e7 Farcit de Pernil Gambes i Ou dur, l&#039;han preparat al forn ia m\u00e9s li han afegit Salsa de Romesco per sobre, estava que ni us explico, millor la prepareu a casa ia veure que us sembla. La To\u00f1i que \u00e9s una gran cuinera t&#039;ensenya els passos de com preparar aquest delici\u00f3s peix, fant\u00e0stic per a qualsevol celebraci\u00f3.<br><br>Si vols veure el v\u00eddeo de la recepta d\u00f3na-li al play a la imatge<\/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=\"Llu\u00e7 farcit de pernil\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/BjYixsc-1GQ?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>2 Lloms grans de Llu\u00e7 sense pell i sense espines<\/li>\n\n\n\n<li>100 grs. Pernil serr\u00e0 tallat fi<\/li>\n\n\n\n<li>6 Gambes o Llagostins<\/li>\n\n\n\n<li>2 Ous durs<\/li>\n\n\n\n<li>4 Cebes<\/li>\n\n\n\n<li>Patates<\/li>\n\n\n\n<li>Oli d&#039;Oliva<\/li>\n\n\n\n<li>Sal<\/li>\n<\/ul>\n\n\n\n<p><strong>Salsa Romesco:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 Tom\u00e0quets madurs<\/li>\n\n\n\n<li>2 Caps d&#039;Alls<\/li>\n\n\n\n<li>10 Ametlles torrades<\/li>\n\n\n\n<li>10 Avellanes torrades<\/li>\n\n\n\n<li>Pinyons<\/li>\n\n\n\n<li>Oli i Sal<\/li>\n\n\n\n<li>Vi de Jerez<\/li>\n\n\n\n<li>Safr\u00e0 (una mica)<\/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>Per preparar el Romesco es rosteixen els tom\u00e0quets i els caps d&#039;all. Peleu i tritureu juntament amb les ametlles, les avellanes, els pinyons, el safr\u00e0 i la sal. S&#039;hi va afegint a poc a poc l&#039;oli i se li posa tamb\u00e9 un rajol\u00ed de vi de xer\u00e8s.<\/li>\n\n\n\n<li>Traieu la closca de les gambes i talleu-les per la meitat. Els ous es tallen a discos i el pernil a trossets petits.<\/li>\n\n\n\n<li>Es collen les cebes tallades a la juliana a foc molt lent fins que quedin ben toves. En una paella amb for\u00e7a oli es fregeixen a poc a poc les patates tallades en discos.<\/li>\n\n\n\n<li>En una safata per anar al forn es posa a la base les cebes i les patates juntament amb l&#039;oli de fregir.<\/li>\n\n\n\n<li>Cal tenir el forn ben calent. S&#039;ha preescalfat a 200 \u00ba cent\u00edgrads per dalt i baix.<\/li>\n\n\n\n<li>Es sala el peix pels dos costats i es posa per sobre de les patates. Es posa al forn un moment perqu\u00e8 la part de dins es cogui una mica.<\/li>\n\n\n\n<li>Traieu-lo del forn i poseu-hi una capa de pernil per sobre d&#039;un dels dos lloms, a sobre l&#039;ou dur i damunt dels ous, les gambes tallades.<\/li>\n\n\n\n<li>Per sobre hi posem una mica de salsa romesco i acabem de posar la resta del pernil.<\/li>\n\n\n\n<li>Tapem amb l&#039;altre llom de llu\u00e7 i al forn a coure durant uns 7\/10 minuts. No ha de quedar gaire cuita.<\/li>\n\n\n\n<li>Fora del forn cobrim el llu\u00e7 amb la salsa romesco i gratinem procurant posar la safata al mig del forn perqu\u00e8 no es cremi la salsa.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el v\u00eddeo per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Hoy nuestros amigos To\u00f1i y Angel nos han invitado a su casa a comer una receta de pescado espectacular como es esta Merluza Rellena de Jam\u00f3n Gambas y Huevo duro, la han preparado en el horno y adem\u00e1s le han a\u00f1adido Salsa de Romesco por encima, estaba que ni os cuento, mejor la prepar\u00e1is en [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10002,"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 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