{"id":3684,"date":"2017-03-28T14:28:11","date_gmt":"2017-03-28T14:28:11","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=3684"},"modified":"2024-04-24T17:12:47","modified_gmt":"2024-04-24T15:12:47","slug":"bacalla-a-la-biscaina","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/bacalao-a-la-vizcaina\/","title":{"rendered":"Bacall\u00e0 a la Bisca\u00efna"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Bacall\u00e0 a la Bisca\u00efna una recepta que vaig aprendre al Pa\u00eds Basc ja que \u00e9s un plat detradicional de la seva gastronomia. \u00c9s molt f\u00e0cil de fer a casa i queda exquisit.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A la nostra p\u00e0gina podr\u00e0s trobar una gran varietat de receptes elaborades amb aquest delici\u00f3s peix, clica a <a href=\"https:\/\/elfornerdealella.com\/ca\/?submit=&amp;s=bacalao\">Receptes de Bacall\u00e0<\/a> i gaudeix.<\/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=\"Bacall\u00e0 a la Biscaina\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/lq8cBQPtyB0?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>5 Lloms gruixuts de Bacall\u00e0<\/li><li>6 Pebrots Xoricers<\/li><li>2 Cebes morades grans<\/li><li>4 Dents d&#039;All<\/li><li>1 Cullerada de Farina<\/li><li>1 Gla\u00e7 de Caldo de Peix<\/li><li>Oli d&#039;Oliva<\/li><li>Sal i Pebre negre<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Posem en remull els pebrots choriceros en un bol amb for\u00e7a aigua durant tota la nit. Els escorrem i obrim per la meitat. Traiem les llavors.<\/li><li>Raspem tota la polpa dels pebrots amb un ganivet. Ho farem per la part que no talla del ganivet ja que aix\u00ed no s&#039;anir\u00e0 trencant la pell. Reservem<\/li><li>Assequem b\u00e9 el bacall\u00e0 amb paper absorbent de cuina.<\/li><li>Piquem les cebes i les ficarem en una paella amb oli d&#039;oliva, sempre amb el foc molt baix. Afegirem una mica de sal i les sofregirem durant uns 20 minuts aproximadament. Es pot tapar la paella i aix\u00ed es cuinaran millor. Han de quedar molt toves.<\/li><li>En una paella petita hi posem abundant oli d&#039;oliva i abans que estigui molt calent hi afegirem els alls amb la pell ia continuaci\u00f3 el bacall\u00e0. Confitarem primer el bacall\u00e0 per la part de la pell i ho farem durant uns 2 minuts per cada costat. \u00c9s millor fregir el bacall\u00e0 en diverses vegades per no haver de fer servir tant oli ja que l&#039;oli ha de cobrir la meitat del llom. Reservarem el bacall\u00e0 sobre paper de cuina absorbent.<\/li><li>Quan les cebes ja estiguin escalfades afegirem la polpa dels pebrots i barrejarem b\u00e9. Sofregirem durant uns 2 minuts m\u00e9s. Afegim a continuaci\u00f3 el gla\u00e7\u00f3 de brou esmicolat i una mica d&#039;aigua. Remourem<\/li><li>Afegirem a continuaci\u00f3 la farina remenant perqu\u00e8 quedi cuita. Hi afegim una mica m\u00e9s d&#039;aigua i el pebre negre i courem tot junt durant uns 15 minuts m\u00e9s, sempre amb el foc baix i controlant que no espesseixi gaire. Hi podem afegir m\u00e9s aigua si cal.<\/li><li>Triturem b\u00e9 la salsa amb un colador xin\u00e8s o amb un batedor el\u00e8ctric. Cal procurar que la salsa quedi molt fina.<\/li><li>Incorporem la salsa a la cassola i quan estigui calent afegirem el bacall\u00e0. Mourem la cassola perqu\u00e8 el bacall\u00e0 quedi ben impregnat de la salsa i courem durant uns 3 minuts m\u00e9s sempre amb el foc molt baix.<\/li><li>Si \u00e9s possible, deixarem reposar el Bacall\u00e0 almenys durant uns 30 minuts.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo de Bacall\u00e0 a la Bisca\u00efna per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Bacalao a la Vizca\u00edna una receta que aprend\u00ed en el Pa\u00eds Vasco ya que es un plato detradicional de su gastronom\u00eda. Es muy f\u00e1cil de hacer en casa y queda exquisito. En nuestra p\u00e1gina podr\u00e1s encontrar una gran variedad de recetas elaboradas con este delicioso pescado, clica en Recetas de Bacalao y disfruta. INGREDIENTES : [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10478,"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":[92,423,20,93],"tags":[3118,426],"class_list":["post-3684","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-segundos-platos-caseros","category-especial-cuaresma-y-semana-santa","category-recetas-de-navidad","category-segundos-platos-navidad","tag-bacalao-a-la-vizcaina","tag-receta-bacalao"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3684","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=3684"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3684\/revisions"}],"predecessor-version":[{"id":10482,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3684\/revisions\/10482"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/10478"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=3684"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=3684"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=3684"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}