{"id":4255,"date":"2018-03-15T12:15:02","date_gmt":"2018-03-15T12:15:02","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=4255"},"modified":"2024-04-26T17:53:49","modified_gmt":"2024-04-26T15:53:49","slug":"bacalla-a-lempordanesa","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/bacalao-a-la-ampurdanesa\/","title":{"rendered":"Bacall\u00e0 a l&#039;Empord\u00e0"},"content":{"rendered":"<p>Descobriu l&#039;aut\u00e8ntica recepta de Bacall\u00e0 a l&#039;Empord\u00e0, transmesa des de generacions a l&#039;Empord\u00e0 i ideal per a l&#039;\u00e8poca de Quaresma. Aquest plat tradicional, ple de sabor i tradici\u00f3, pot ser preparat amb antelaci\u00f3, cosa que el converteix en una opci\u00f3 perfecta per a un \u00e0pat especial o una celebraci\u00f3.<\/p>\n\n\n\n<p>Si gaudiu del nostre v\u00eddeo de Bacall\u00e0 a l&#039;Empordanesa, no oblideu donar-vos la vostra puntuaci\u00f3 i compartir-lo perqu\u00e8 m\u00e9s persones puguin gaudir d&#039;aquesta deliciosa recepta. Ajuda&#039;ns a difondre la cultura gastron\u00f2mica i l&#039;amor per la cuina tradicional!<\/p>\n\n\n\n<figure class=\"wp-block-embed is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Bacall\u00e0 a l&#039;Empord\u00e0\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/3VhYuM3EtfE?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>8 Lloms de Bacall\u00e0 dessalat<\/li>\n\n\n\n<li>2 Cebes<\/li>\n\n\n\n<li>4 Dents d&#039;All<\/li>\n\n\n\n<li>60 grs. Panses de Corint<\/li>\n\n\n\n<li>50 grs. Pinyons<\/li>\n\n\n\n<li>40 grs. Ametlles torrades<\/li>\n\n\n\n<li>1 gla\u00e7\u00f3 de brou de Peix<\/li>\n\n\n\n<li>Llorer, Farigola i Julivert<\/li>\n\n\n\n<li>Sal i Pebre negre<\/li>\n\n\n\n<li>Oli d&#039;Oliva<\/li>\n\n\n\n<li>2 Ous cuits<\/li>\n\n\n\n<li>Farina per enfarinar<\/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>Posem aigua en un cass\u00f3 i els ous. Quan comenci a bullir l&#039;aigua, comptarem 10 minuts perqu\u00e8 quedin durs. Els deixarem refredar amb aigua freda.<\/li>\n\n\n\n<li>Piquem la ceba i reservem.<\/li>\n\n\n\n<li>En una paella posem abundant oli d&#039;oliva i quan estigui calent fregim el bacall\u00e0 pr\u00e8viament enfarinat. Li donarem la volta i el dipositarem sobre paper absorbent de cuina perqu\u00e8 deixi anar l&#039;oli sobrant.<\/li>\n\n\n\n<li>En un morter hi posarem dues dents d&#039;all tallades i piquem. Afegim les ametlles torrades sense pell i continuem picant amb el pal del morter. Afegim el julivert i piquem tot. Ha de quedar ben picat.<\/li>\n\n\n\n<li>Posarem en una cassola una mica de l&#039;oli de fregir el bacall\u00e0 i sofregirem la ceba amb el foc baix fins que quedi una mica daurada.<\/li>\n\n\n\n<li>Afegirem el pebre al gust, els pinyons i les panses. Donarem unes voltes i seguidament afegirem el llorer, la farigola el gla\u00e7\u00f3 de brou de peix i un got gran d&#039;aigua.<\/li>\n\n\n\n<li>Quan la salsa comenci a bullir afegim els lloms de bacall\u00e0. Tapem la cassola i coem durant uns 6 minuts amb el foc baix. Comprovarem de sal i afegirem una mica m\u00e9s d&#039;aigua si la salsa s&#039;espesseix massa.<\/li>\n\n\n\n<li>Afegirem la picada a la cassola amb una mica d&#039;aigua. Mourem la cassola perqu\u00e8 es vagi barrejant la picada. Tallarem els ous per la meitat i els afegirem a la cassola.  Courem tot junt durant uns 4 minuts m\u00e9s.<\/li>\n\n\n\n<li>Si \u00e9s possible, deixem reposar el bacall\u00e0 almenys 30 minuts abans de servir-lo.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-heading\"><b>Us aconsello que veieu el nostre v\u00eddeo de Bacall\u00e0 a l&#039;Empord\u00e0 per a una millor comprensi\u00f3 de tot el que he explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Descubre la aut\u00e9ntica receta de Bacalao a la Ampurdanesa, transmitida desde generaciones en l&#8217;Empord\u00e0 e ideal para la \u00e9poca de Cuaresma. Este plato tradicional, lleno de sabor y tradici\u00f3n, puede ser preparado con antelaci\u00f3n, lo que lo convierte en una opci\u00f3n perfecta para una comida especial o una celebraci\u00f3n. Si disfrutas de nuestro v\u00eddeo de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10892,"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],"tags":[3355,3356,3357,1050,1078],"class_list":["post-4255","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-segundos-platos-caseros","category-especial-cuaresma-y-semana-santa","tag-bacalao-a-la-ampurdanesa","tag-bacalao-con-huevo","tag-como-hacer-bacalao","tag-receta-de-bacalao","tag-video-receta-bacalao"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/4255","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=4255"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/4255\/revisions"}],"predecessor-version":[{"id":10897,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/4255\/revisions\/10897"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/10892"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=4255"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=4255"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=4255"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}