{"id":372,"date":"2014-06-27T16:06:42","date_gmt":"2014-06-27T16:06:42","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=372"},"modified":"2024-04-22T19:30:04","modified_gmt":"2024-04-22T17:30:04","slug":"marmitako","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/marmitako\/","title":{"rendered":"Marmitako"},"content":{"rendered":"<p>Avui preparem un fant\u00e0stic guisat de Tonyina Fresca amb Patates i Pebrot Verd, tamb\u00e9 conegut a la gastronomia com Marmitako. <\/p>\n\n\n\n<p>Aquest \u00e9s un plat tradicional del Nord d&#039;Espanya i molt apreciat a tot el m\u00f3n. Com ja sabreu hi ha molt\u00edssimes maneres de preparar-lo per\u00f2 si us dic que si feu aquesta recepta us quedar\u00e0 delici\u00f3s. Estic segura que us encantar\u00e0!<\/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=\"Marmitako (Gu\u00eds de Tonyina fresca i Patates)\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/YoqL_Ptp778?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>750 grs. Tonyina Fresca<\/li>\n\n\n\n<li>1 kg. Patates<\/li>\n\n\n\n<li>1 Ceba gran (250 grs.)<\/li>\n\n\n\n<li>2 Tom\u00e0quets Madurs (300 grs.)<\/li>\n\n\n\n<li>1 Pebrot Verd (300 grs.)<\/li>\n\n\n\n<li>3 Dents d&#039;All<\/li>\n\n\n\n<li>150 ml. Vi Blanc<\/li>\n\n\n\n<li>1 litre Brou de Peix<\/li>\n\n\n\n<li>1 Pebrot Choricero<\/li>\n\n\n\n<li>1 culleradeta de Pebre vermell Dol\u00e7<\/li>\n\n\n\n<li>1 Guindilla<\/li>\n\n\n\n<li>1 Full de Llorer<\/li>\n\n\n\n<li>Oli d&#039;Oliva<\/li>\n\n\n\n<li>Sal<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Elaboraci\u00f3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Posarem una cassola de fang gran al foc i afegirem un raig d&#039;oli d&#039;oliva. Quan estigui calent afegirem la ceba i els alls picats fins. Sofregim lleugerament.<\/li>\n\n\n\n<li>Hi afegim el pebrot verd tallat a trossos. Donarem unes voltes i deixarem sofregir a foc lent.<\/li>\n\n\n\n<li>Despr\u00e9s hi afegirem els tom\u00e0quets tallats a daus i sense pell i sofregirem lentament tot junt.<\/li>\n\n\n\n<li>Quan el sofregit estigui ben tou, hi afegirem el bitxo tallat petit i la cullerada de pebrot xoricer. Remenarem una mica i afegim el vi. Deixem que evapori l&#039;alcohol i hi afegim el pebre vermell dol\u00e7.<\/li>\n\n\n\n<li>Pelem les patates i les espetecem perqu\u00e8 aix\u00ed deixen anar tota la f\u00e8cula i el guisat s&#039;espesseix millor.<\/li>\n\n\n\n<li>Per fer espetegar cal enfonsar el ganivet i en comptes de tallar cal estirar per trossejar.<\/li>\n\n\n\n<li>Posem les patates a la cassola i farem un parell de voltes perqu\u00e8 vagin absorbint els sabors del sofregit.<\/li>\n\n\n\n<li>Hem escalfat el brou de peix i ho afegim a la cassola, posem la fulla de llorer i remenem.<\/li>\n\n\n\n<li>Posarem el foc fort fins que torni a bullir, aleshores taparem la cassola i deixarem bullir amb el foc baix, controlant no es quedi sense brou. Afegirem aigua si cal.<\/li>\n\n\n\n<li>De tant en tant movem la cassola fent vaiv\u00e9 perqu\u00e8 les patates deixin anar el mid\u00f3. Tastarem de sal ja que el brou de peix ja porta sal i potser no cal posar-hi.<\/li>\n\n\n\n<li>Un cop cuites les patates, les hem tingut 25 minuts al foc, tirarem el bon\u00edtol que hem tallat a daus grans i ho hem salat.<\/li>\n\n\n\n<li>Deixarem coure uns dos minuts, ja que cal coure&#039;l molt poc, i apaguem el foc.<\/li>\n\n\n\n<li>Cal deixar-ho reposar uns 10 minuts abans de servir-ho.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us recomano que veieu el v\u00eddeo del Marmitako per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-3 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"640\" height=\"478\" data-id=\"373\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Marmitako02.jpg\" alt=\"Recepta de\" class=\"wp-image-373\" title=\"Recepta de\" srcset=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Marmitako02.jpg 640w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Marmitako02-600x448.jpg 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"640\" height=\"372\" data-id=\"374\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Marmitako08.jpg\" alt=\"Recepta de\" class=\"wp-image-374\" title=\"Recepta de\" srcset=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Marmitako08.jpg 640w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Marmitako08-600x349.jpg 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"640\" height=\"360\" data-id=\"375\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Marmitako17.jpg\" alt=\"Recepta de\" class=\"wp-image-375\" title=\"Recepta de\" srcset=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Marmitako17.jpg 640w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Marmitako17-600x338.jpg 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"364\" data-id=\"376\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Marmitako23.jpg\" alt=\"Recepta de\" class=\"wp-image-376\" title=\"Recepta de\" srcset=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Marmitako23.jpg 640w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Marmitako23-600x341.jpg 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"376\" data-id=\"377\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Marmitako32.jpg\" alt=\"Recepta de\" class=\"wp-image-377\" title=\"Recepta de\" srcset=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Marmitako32.jpg 640w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Marmitako32-600x353.jpg 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"358\" data-id=\"378\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Marmitako34.jpg\" alt=\"Recepta de\" class=\"wp-image-378\" title=\"Recepta de\" srcset=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Marmitako34.jpg 640w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Marmitako34-600x336.jpg 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure>\n<\/figure>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Hoy preparamos un estupendo guiso de de At\u00fan Fresco con Patatas y Pimiento Verde, tambien conocido en la gastronomia como Marmitako. Este es un plato tradicional del Norte de Espa\u00f1a y muy apreciado en el mundo entero. Como ya sabr\u00e9is hay much\u00edsimas formas de preparalo pero si os digo que si hac\u00e9is esta receta os [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9950,"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":[646,648,649,650,651],"class_list":["post-372","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-segundos-platos-caseros","tag-como-preparar-marmitako","tag-guiso-marmitaco","tag-marmitaco","tag-marmitako","tag-marmitako-casero"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/372","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=372"}],"version-history":[{"count":4,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/372\/revisions"}],"predecessor-version":[{"id":9954,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/372\/revisions\/9954"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9950"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=372"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=372"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=372"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}