{"id":6717,"date":"2022-01-27T10:01:00","date_gmt":"2022-01-27T09:01:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=6717"},"modified":"2024-04-10T18:18:51","modified_gmt":"2024-04-10T16:18:51","slug":"peus-de-porc-amb-cargols","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/pies-de-cerdo-con-caracoles\/","title":{"rendered":"Peus de Porc amb Cargols"},"content":{"rendered":"<p>Delici\u00f3s plat tradicional de la nostra cuina uns Peus de Porc amb Cargols. Una recepta guisada a foc lent com ho feien les nostres \u00e0vies, amb el sofregit i una picada o picada d&#039;ametlles, avellanes, galetes, all i julivert. \u00c9s una mica labori\u00f3s per\u00f2 queda bon\u00edssim.<\/p>\n\n\n\n<iframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/FUPuuCqWXmc\" 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:<\/h2>\n\n\n\n<p>Per bullir els Peus de Porc:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 Peus de Porc<\/li>\n\n\n\n<li>1 Porro<\/li>\n\n\n\n<li>1 Ceba<\/li>\n\n\n\n<li>1 Pastanaga<\/li>\n\n\n\n<li>1 Full de Llorer<\/li>\n\n\n\n<li>Sal<\/li>\n<\/ul>\n\n\n\n<p>Per bullir els Cargols:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 kg. Cargols<\/li>\n\n\n\n<li>1 Full de Llorer<\/li>\n\n\n\n<li>Farigola<\/li>\n\n\n\n<li>Boletes de Pebre<\/li>\n\n\n\n<li>Sal<\/li>\n<\/ul>\n\n\n\n<p>Per fer la Salsa:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 Porro picat<\/li>\n\n\n\n<li>1 Ceba picada<\/li>\n\n\n\n<li>400 gr. Salsa de Tom\u00e0quet fregit<\/li>\n\n\n\n<li>75 gr. Pernil Ib\u00e8ric a dauets<\/li>\n\n\n\n<li>15 Ametlles torrades<\/li>\n\n\n\n<li>15 Avellanes torrades<\/li>\n\n\n\n<li>3 Galetes Maria<\/li>\n\n\n\n<li>80 ml. Rom negre<\/li>\n\n\n\n<li>40 gr. Xocolata negra<\/li>\n\n\n\n<li>2 Caienes o Guindillas<\/li>\n\n\n\n<li>2 Dents d&#039;All<\/li>\n\n\n\n<li>Julivert picat<\/li>\n\n\n\n<li>Oli d&#039;Oliva<\/li>\n\n\n\n<li>Sal i Pebre negre<\/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>Posarem una olla gran al foc i amb l&#039;aigua freda tirarem els peus partits per la meitat, la ceba, la pastanaga, el porro i el llorer. Quan comenci a bullir cal escumar el brou i treure les impureses. Cal bullir durant unes dues hores en olla convencional i uns 30 minuts en olla de pressi\u00f3. A mitja cocci\u00f3 hi hem afegit la sal. Colarem el brou de la cocci\u00f3.<\/li>\n\n\n\n<li>Per rentar els cargols, els passarem primer una aigua i despr\u00e9s els deixarem en un recipient gran durant una mitja hora amb aigua freda ia mesura que vagin sortint les banyes, dipositarem els cargols en un recipient que taparem.<\/li>\n\n\n\n<li>Per bullir els cargols els posarem en una olla amb aigua freda juntament amb el llorer, la farigola, les boletes de pebre i la sal. El foc ha d&#039;estar al m\u00ednim, \u00e9s molt important perqu\u00e8 no s&#039;hi amaguin els cargols. Quan comenci a bullir l&#039;aigua, apujarem el foc i els cuinarem durant<\/li>\n\n\n\n<li>Per fer la salsa posarem oli d&#039;oliva en una cassola i quan estigui calent hi posarem el porro i la ceba picat tot molt fi. Ofegarem amb el foc baix durant uns 5 minuts. Afegirem els daus de pernil i els sofregirem durant un minut.\u00a0<\/li>\n\n\n\n<li>Afegirem la salsa de tom\u00e0quet. Remenarem i sofregirem tot plegat, uns 5 minuts m\u00e9s. Ha de quedar com una melmelada.<\/li>\n\n\n\n<li>Hi tirarem el rom negre, les caienes, el pebre negre. Remenarem i quan evapori l&#039;alcohol afegirem for\u00e7a brou de bullir els peus de porc i en tornar a bullir afegirem els peus de porc i els cargols. Mourem la cassola i si li falta brou els hi afegirem.<\/li>\n\n\n\n<li>A continuaci\u00f3 tirarem la xocolata tallada a trossets. Remenarem. Cuinarem durant uns 15 minuts amb el foc baix.<\/li>\n\n\n\n<li>Per fer la picada o picada, posarem en un morter els alls tallats i una mica de sal. Picarem i quan estiguin ben picats afegirem les galetes, les picarem i despr\u00e9s les avellanes i les ametlles. Picarem i despr\u00e9s picarem tamb\u00e9 el julivert.<\/li>\n\n\n\n<li>Afegirem la picada a la cassola, movent b\u00e9 perqu\u00e8 es barregi totalment amb la salsa. Comprovarem de sal. Courem tot junt uns 5 minuts m\u00e9s, afegint m\u00e9s brou si la salsa est\u00e0 massa espessa.<\/li>\n\n\n\n<li>Si \u00e9s possible, aquest plat \u00e9s millor cuinar-lo amb antelaci\u00f3, ja que els sabors queden molt m\u00e9s concentrats.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-heading\"><b>Us aconsello que veieu el nostre v\u00eddeo de Peus de Porc amb Cargols per a una millor comprensi\u00f3 de tot all\u00f2 explicat.&nbsp;<\/h3>","protected":false},"excerpt":{"rendered":"<p>Delicioso plato tradicional de nuestra cocina unos Pies de Cerdo con Caracoles. Una receta guisada a fuego lento como lo hac\u00edan nuestras abuelas, con su sofrito y un majado o picada de almendras, avellanas, galletas, ajo y perejil. Es un poco laborioso pero queda buen\u00edsimo. INGREDIENTES: Para hervir los Pies de Cerdo: Para hervir los [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9066,"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],"tags":[4532,4531,2521,4534,4533],"class_list":["post-6717","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-segundos-platos-caseros","tag-caracoles-con-cerdo","tag-manitas-de-cerdo","tag-pies-de-cerdo","tag-receta-con-caracoles","tag-receta-pies-de-cerdo"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6717","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=6717"}],"version-history":[{"count":5,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6717\/revisions"}],"predecessor-version":[{"id":9067,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6717\/revisions\/9067"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9066"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=6717"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=6717"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=6717"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}