{"id":6463,"date":"2021-07-08T12:01:00","date_gmt":"2021-07-08T10:01:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=6463"},"modified":"2024-04-11T17:17:51","modified_gmt":"2024-04-11T15:17:51","slug":"empedrat-de-bacalla","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/empedrat-de-bacalao\/","title":{"rendered":"Empedrat de Bacall\u00e0."},"content":{"rendered":"<p>Empedrat de Bacall\u00e0. L&#039;Empedrat \u00e9s una amanida molt coneguda a la cuina catalana la base de la qual \u00e9s el bacall\u00e0 i les mongetes blanques. \u00c9s un plat molt refrescant i desitjable a l&#039;estiu fresquet de la nevera.<\/p>\n\n\n\n<iframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/4YWGBl95dx0\" title=\"YouTube v\u00eddeo player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"><\/iframe>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS PER A 4 PERSONES:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>200 gr. Bacall\u00e0 esmicolat dessalat<\/li><li>300 gr. Mongetes blanques cuites<\/li><li>1 Ceba tendra<\/li><li>2 Tom\u00e0quets<\/li><li>1 Pebrot verd petit<\/li><li>2 Ous<\/li><li>90 gr. Olives negres<\/li><li>Oli d&#039;Oliva verge<\/li><li>Sal i Pebre negre<\/li><li>Vinagre de Xer\u00e8s (opcional)<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Per bullir els ous posarem aigua i sal en un cass\u00f3. Introduirem els ous que han de ser a temperatura ambient. Quan l&#039;aigua comenci a bullir cal coure els ous durant 10 minuts. Els traurem del foc i els deixarem en un recipient amb aigua freda i uns gla\u00e7ons de gel. Aix\u00ed es tallar\u00e0 la cocci\u00f3.<\/li><li>Tallarem la ceba a quadradets petits.&nbsp;<\/li><li>Pelarem i tallarem tamb\u00e9 els tom\u00e0quets. Farem unes rodanxes i despr\u00e9s en quadradets petits.<\/li><li>Partirem el pebrot i traurem les llavors. El tallarem a quadradets.<\/li><li>Poseu totes les verdures en un bol gran i amaniu-les amb l&#039;oli d&#039;oliva verge, el pebre i una mica de sal. Ho barrejarem b\u00e9.<\/li><li>A continuaci\u00f3 afegirem les mongetes, el bacall\u00e0 esmicolat i les olives. Amanirem una mica m\u00e9s amb oli d&#039;oliva. Remenarem amb compte perqu\u00e8 quedi tot ben barrejat.<\/li><li>En el moment de servir el plat hi afegirem una mica de vinagre de Xer\u00e8s, si us agrada i ho remourem.<\/li><li>Adornarem l&#039;Empedrat de bacall\u00e0 amb els ous cuits tallats a discos.<\/li><li>\u00c9s preferible deixar al frigor\u00edfic el nostre Empedrat una bona estona abans de degustar-lo ja que fresquet de la nevera quedar\u00e0 molt bo.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo d&#039;Empedrat de Bacall\u00e0 per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Empedrat de Bacalao. El Empedrat es una ensalada muy conocida en la cocina catalana cuya base es el bacalao y las alubias blancas. Es un plato muy refrescante y apetecible en verano fresquito de la nevera. INGREDIENTES PARA 4 PERSONAS: 200 gr. Bacalao desmigado desalado 300 gr. Alubias blancas cocidas 1 Cebolla tierna 2 Tomates [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9118,"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":[4433,4430,4431,4432,1477],"class_list":["post-6463","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-primeros-platos-caseros","tag-como-hacer-empedrat","tag-empedrat-de-bacalao","tag-ensalada-bacalao","tag-receta-con-bacalao","tag-receta-refrescante"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6463","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=6463"}],"version-history":[{"count":5,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6463\/revisions"}],"predecessor-version":[{"id":8722,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6463\/revisions\/8722"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9118"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=6463"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=6463"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=6463"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}