{"id":508,"date":"2014-11-28T19:15:20","date_gmt":"2014-11-28T19:15:20","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=508"},"modified":"2024-04-24T17:19:27","modified_gmt":"2024-04-24T15:19:27","slug":"bacalla-amb-samfaina","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/bacalao-con-sanfaina\/","title":{"rendered":"Bacall\u00e0 amb Sanfaina"},"content":{"rendered":"<p>Deliciosa recepta de Bacall\u00e0 amb Sanfaina un plat que \u00e9s molt semblant al Pisto, amb les seves verduretes, ja veureu que si ho feu a casa us quedar\u00e0 un plat molt complet, la salsa aquesta per mullar pa i no deixar ni una gota al plat.<br>D\u00f3na-li al play per veure aquesta estupenda recepta i si t&#039;agrada compartir-te-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=\"Bacall\u00e0 amb Sanfaina\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/gAa_Uly7Ho8?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<\/li>\n\n\n\n<li>1 Ceba gran<\/li>\n\n\n\n<li>1 Pebrot Vermell<\/li>\n\n\n\n<li>1 Alberg\u00ednia<\/li>\n\n\n\n<li>1 Carbass\u00f3<\/li>\n\n\n\n<li>1 kg. Tom\u00e0quets Madurs<\/li>\n\n\n\n<li>Oli d&#039;Oliva<\/li>\n\n\n\n<li>1 culleradeta de Sucre<\/li>\n\n\n\n<li>Farina per arrebossar<\/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>Si el bacall\u00e0 el comprem sec, cal posar-lo en un bol amb abundant aigua que el cobreixi durant 24 hores i deixar-lo al frigor\u00edfic.<\/li>\n\n\n\n<li>El segon dia canviem l&#039;aigua i fem la mateixa operaci\u00f3 fins a tres vegades. Cal tastar-ho de sal. Podeu canviar l&#039;aigua cada 12 hores.<\/li>\n\n\n\n<li>Tallem l&#039;alberg\u00ednia a quadradets i la salem perqu\u00e8 deixi anar l&#039;aigua. La deixarem durant una hora aproximadament.<\/li>\n\n\n\n<li>Tallem tamb\u00e9 en quadradets, per\u00f2 per separat, la ceba, el pebrot vermell i el carbass\u00f3.<\/li>\n\n\n\n<li>El tom\u00e0quet el ratllem i hi posem la culleradeta de sucre. Remenem.<\/li>\n\n\n\n<li>Posem abundant oli d&#039;oliva en una paella petita, ja que el bacall\u00e0 \u00e9s for\u00e7a gruixut i cal fregir-lo b\u00e9 per tots els costats.<\/li>\n\n\n\n<li>Un cop fregit el posarem damunt de paper de cuina perqu\u00e8 deixi anar l&#039;oli sobrant.<\/li>\n\n\n\n<li>Per fer la salsa samfaina, posarem en una cassola una mica de l&#039;oli de fregir el bacall\u00e0 i quan estigui calent hi afegim la ceba i la deixem sofregir una mica.<\/li>\n\n\n\n<li>Afegim el pebrot vermell i sofregim una mica.<\/li>\n\n\n\n<li>A continuaci\u00f3 hi afegim el carbass\u00f3 i hi donem unes voltes per sofregir-lo una mica.<\/li>\n\n\n\n<li>Despr\u00e9s d&#039;un parell de minuts afegirem l&#039;alberg\u00ednia que pr\u00e8viament hem escorregut perqu\u00e8 deix\u00e9s anar l&#039;aigua.<\/li>\n\n\n\n<li>Sofregiu-ho tot junt durant uns 4 minuts i afegiu-hi el tom\u00e0quet ratllat. Ho remenem tot i ho deixem coure durant uns 6 minuts.<\/li>\n\n\n\n<li>Afegiu-hi una mica d&#039;aigua i remeneu-ho.<\/li>\n\n\n\n<li>Incorporarem el bacall\u00e0 i ho movem tot, deixant-ho coure tot junt durant un parell de minuts m\u00e9s, tenint la precauci\u00f3 d&#039;afegir-hi m\u00e9s aigua, si la salsa est\u00e0 massa espessa. Cal tastar-ho de sal i afegir-hi, si cal.<\/li>\n\n\n\n<li>Ho deixarem reposar una mica abans de servir perqu\u00e8 vagi absorbint tots els sabors.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el v\u00eddeo del Bacall\u00e0 amb Sanfaina per a una millor comprensi\u00f3 de tot el que he explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Deliciosa receta de Bacalao con Sanfaina un plato que es\u00a0muy parecido al Pisto, con sus verduritas, ya ver\u00e9is que si lo hac\u00e9is en casa os quedar\u00e1 un plato muy completo, la salsa esta para mojar pan y no dejar ni una gota en el plato.Dale al play para ver esta estupenda receta y si te [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10495,"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 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