{"id":3816,"date":"2017-07-05T13:29:14","date_gmt":"2017-07-05T13:29:14","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=3816"},"modified":"2024-04-23T14:25:21","modified_gmt":"2024-04-23T12:25:21","slug":"pastis-fred-de-tonyina-i-pineda","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/pastel-frio-de-atun-y-pina\/","title":{"rendered":"Past\u00eds fred de Tonyina i Pinya"},"content":{"rendered":"<p>Avui prepararem un Past\u00eds fred de Tonyina i Pinya, una recepta molt apetitosa elaborada amb Pinya, Tonyina, Palets de Cranc i una Salsa Rosa o Salsa C\u00f2ctel. \u00c9s molt refrescant per als dies de calor intensa, la podem tenir llesta amb antelaci\u00f3 i guardar-la al frigor\u00edfic fins al moment de servir-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=\"Past\u00eds fred de Tonyina i Pinya\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/XB8fuxZwhMc?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>9 Llesques Pa de Motlle sense escor\u00e7a<\/li>\n\n\n\n<li>12 Rodanxes Pinya al seu suc<\/li>\n\n\n\n<li>200 grs. Tonyina en Oli d&#039;Oliva<\/li>\n\n\n\n<li>200 grs. Palets de Cranc<\/li>\n\n\n\n<li>150 grs. Olives Farcides<\/li>\n\n\n\n<li>70 grs. Margallons o Cogombrets a Vinagre<\/li>\n\n\n\n<li>Anxoves a Oli d&#039;Oliva<\/li>\n<\/ul>\n\n\n\n<p>Per a la <a href=\"https:\/\/elfornerdealella.com\/ca\/salsa-rosa\/\">Salsa Rosa<\/a>:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 ml. Oli d&#039;Oliva<\/li>\n\n\n\n<li>1 Ou<\/li>\n\n\n\n<li>4 Cullerades soperes de Ketchup<\/li>\n\n\n\n<li>Unes gotes de Tabasco<\/li>\n\n\n\n<li>Sal<\/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>Reservarem per a la decoraci\u00f3 3 rodanxes de pinya, 3 olives farcides i 3 anxoves.<\/li>\n\n\n\n<li>Tallarem a trossets molt petits, els palets de cranc, les olives, les anxoves, la pinya i els margallons.<\/li>\n\n\n\n<li>Disposarem tots aquests elements en un bol gran i afegirem la tonyina esmicolada.<\/li>\n\n\n\n<li>Prepararem la salsa rosa o salsa c\u00f2ctel fent primer una salsa maionesa. En un got batedor alt i estret posarem l&#039;ou, l&#039;oli d&#039;oliva, la sal i el rajol\u00ed de llimona. Introduirem el batedor el\u00e8ctric i batrem sense moure el batedor fins que la salsa s&#039;espesseixi i nom\u00e9s quedi una capa d&#039;oli per sobre. En aquest moment mourem el batedor per\u00f2 sense donar-hi voltes, nom\u00e9s de baix a dalt i viceversa i la salsa quedar\u00e0 totalment espessa.<\/li>\n\n\n\n<li>Afegirem la salsa quetxup i el tabasco i batrem una mica perqu\u00e8 es barregi b\u00e9. Si la salsa no queda de color rosa es pot afegir una mica m\u00e9s de quetxup. Batrem igual o sigui sense fer voltes amb el batedor.<\/li>\n\n\n\n<li>Barregeu la salsa amb la picada. Hem de guardar una mica de salsa per cobrir despr\u00e9s el past\u00eds. En cas que falt\u00e9s una mica de salsa sempre es pot fer una mica m\u00e9s per\u00f2 guardant sempre les quantitats ressenyades.<\/li>\n\n\n\n<li>Es pot fer amb salsa maionesa de la que venen preparada. La proporci\u00f3 \u00e9s 4 cullerades soperes de salsa maionesa per una cullerada sopera de quetxup<\/li>\n\n\n\n<li>Cobrim un motlle rectangular del tipus plumcake amb paper film. Ha de sobrar for\u00e7a paper film per poder tancar despr\u00e9s el past\u00eds.<\/li>\n\n\n\n<li>Disposarem una capa de llesques de pa de motlle al fons del motlle. Han de cobrir tota la base.<\/li>\n\n\n\n<li>Farem una capa amb la meitat del farcit, allisem una mica i la cobrirem amb una altra capa de pa. A sobre la resta del farcit i taparem amb les llesques de pa. Taparem amb el paper film i apretarem fortament. Ha de quedar ben tancat. Reservarem al frigor\u00edfic almenys durant unes 2 o 3 hores.<\/li>\n\n\n\n<li>Per desemmotllar el past\u00eds primer obrirem el paper film i posarem una plata allargada damunt del motlle. Donarem la volta al motlle i traurem el paper film amb molt de compte.<\/li>\n\n\n\n<li>Distribuirem una capa de salsa rosa per sobre i els costats del past\u00eds. Ha de quedar ben coberta la part del damunt. Decorarem amb les rodanxes de pinya, una oliva dins del forat de la pinya i al voltant de l&#039;oliva posarem l&#039;anxova.<\/li>\n\n\n\n<li>Ho deixarem al frigor\u00edfic fins al moment de servir-lo.<\/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>\n\n\n\n<h3 class=\"wp-block-heading\">&nbsp;<\/h3>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"260\" height=\"180\" data-id=\"3817\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Pastel-frio-de-atu\u0301n-y-pin\u0303a19-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-3817\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"260\" height=\"180\" data-id=\"3818\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Pastel-frio-de-atu\u0301n-y-pin\u0303a25-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-3818\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"260\" height=\"180\" data-id=\"3819\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Pastel-frio-de-atu\u0301n-y-pin\u0303a41-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-3819\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"260\" height=\"180\" data-id=\"3820\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Pastel-frio-de-atu\u0301n-y-pin\u0303a49-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-3820\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"260\" height=\"180\" data-id=\"3821\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Pastel-frio-de-atu\u0301n-y-pin\u0303a67-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-3821\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"260\" height=\"180\" data-id=\"3822\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Pastel-frio-de-atu\u0301n-y-pin\u0303a72-260x180-1.jpg\" alt=\"Past\u00eds-fred-de-tonyna-i-pinya\" class=\"wp-image-3822\" title=\"Recepta de\"><\/figure>\n<\/figure>","protected":false},"excerpt":{"rendered":"<p>Hoy vamos a preparar un Pastel fr\u00edo de At\u00fan y Pi\u00f1a, una receta muy apetitosa elaborada con Pi\u00f1a, At\u00fan, Palitos de Cangrejo y una Salsa Rosa o Salsa C\u00f3ctel. Es muy refrescante para los d\u00edas de calor intenso, la podemos tener lista con antelaci\u00f3n y guardarla en el frigor\u00edfico hasta el momento de servirla. INGREDIENTES: [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10147,"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":[4887,4888],"class_list":["post-3816","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-primeros-platos-caseros","tag-pastel-frio-de-atun-y-pina-2","tag-pastel-refrescante"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3816","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=3816"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3816\/revisions"}],"predecessor-version":[{"id":10151,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3816\/revisions\/10151"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/10147"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=3816"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=3816"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=3816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}