{"id":3808,"date":"2017-06-20T13:29:39","date_gmt":"2017-06-20T13:29:39","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=3808"},"modified":"2024-05-14T10:18:48","modified_gmt":"2024-05-14T08:18:48","slug":"salmorejo-cordovs","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/salmorejo-cordobes\/","title":{"rendered":"Salmorejo Cordob\u00e9s"},"content":{"rendered":"<p>Avui prepararem una aut\u00e8ntica joia de la gastronomia andalusa com \u00e9s El Salmorejo Cordob\u00e9s. Una recepta reconeguda per la base de tom\u00e0quets, pa i oli d&#039;oliva verge. Durant els dies calorosos de l&#039;estiu, aquest plat es converteix en un imprescindible, ja que se serveix ben fred i la seva textura cremosa \u00e9s incre\u00efblement refrescant. Si gaudeixes de la nostra v\u00eddeorecepta, no oblidis compartir-la.<\/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=\"Salmorejo cordovs\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/zFDJ0Vt8m_k?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>1 kg. Tom\u00e0quets madurs grans<\/li>\n\n\n\n<li>200 grs. Pa amb Miga<\/li>\n\n\n\n<li>200 ml. Oli d&#039;Oliva Verge extra<\/li>\n\n\n\n<li>1 o 2 dents d&#039;Ajo (al gust)<\/li>\n\n\n\n<li>Sal i Pebre negre<\/li>\n\n\n\n<li>2 Ous durs<\/li>\n\n\n\n<li>Pernil Serrano a tires<\/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>Pelem i tallem els tom\u00e0quets. Triturem els tom\u00e0quets en un bol gran.<\/li>\n\n\n\n<li>Tallarem el pa a trossos petits i els afegirem al tom\u00e0quet perqu\u00e8 es vagi banyant.<\/li>\n\n\n\n<li>Pelarem els alls. Els traiem el germen que hi ha a la part central i els tallarem a trossos petits. Afegirem els alls al bol picats.<\/li>\n\n\n\n<li>Remenarem barrejant tots els ingredients i batrem amb un batedor el\u00e8ctric. Salpebrarem al gust.<\/li>\n\n\n\n<li>Afegirem l&#039;oli d&#039;oliva verge extra de mica en mica i continuarem batent. Ha de quedar molt lligat i amb una textura molt fina.<\/li>\n\n\n\n<li>Reservarem el salmorejo al frigor\u00edfic, almenys durant 2 hores o m\u00e9s. \u00c9s important que estigui molt fred en servir-lo.<\/li>\n\n\n\n<li>Hem bullit els ous durant 10 minuts. Els hem refrescat amb aigua freda i els pelarem. Picarem els ous a trossets molt petitons.<\/li>\n\n\n\n<li>Servirem el Salmorejo amb els trossets d&#039;ou i pernil salat per sobre.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-heading\"><b>Us aconsello que veieu el nostre v\u00eddeo de Salmorejo Cordob\u00e9s per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Hoy vamos a preparar una aut\u00e9ntica joya de la gastronom\u00eda andaluza como es El Salmorejo Cordob\u00e9s. Una receta reconocida por su base de tomates, pan y aceite de oliva virgen. En los d\u00edas calurosos del verano, este plato se convierte en un imprescindible, ya que se sirve bien fr\u00edo y su textura cremosa es incre\u00edblemente [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11931,"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":[19],"tags":[4987,3188,4988],"class_list":["post-3808","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-primeros-platos-caseros","tag-receta-salmorejo","tag-salmorejo-cordobes","tag-salmorejo-tradicional"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3808","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=3808"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3808\/revisions"}],"predecessor-version":[{"id":11933,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3808\/revisions\/11933"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/11931"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=3808"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=3808"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=3808"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}