{"id":6798,"date":"2022-03-24T10:01:00","date_gmt":"2022-03-24T09:01:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=6798"},"modified":"2024-04-10T17:56:27","modified_gmt":"2024-04-10T15:56:27","slug":"brandada-de-bacalla","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/brandada-de-bacalao\/","title":{"rendered":"Brandada de Bacall\u00e0"},"content":{"rendered":"<p>Avui us presentem una Brandada de Bacall\u00e0, una recepta ideal per farcir pebrots del piquillo, volovans, cassoletes i per untar torrades. La brandada \u00e9s una emulsi\u00f3 de bacall\u00e0, alls, llet i oli d&#039;oliva. \u00c9s molt f\u00e0cil de preparar a casa i us servir\u00e0 per a molts aperitius. <\/p>\n\n\n\n<iframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/lpqt6d_ei3Q\" 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<ul class=\"wp-block-list\"><li>400 gr. Bacall\u00e0 dessalat<\/li><li>5 dents d&#039;all<\/li><li>100 ml. Oli d&#039;Oliva Verge Extra<\/li><li>40 ml. Llet<\/li><li>Sal i Pebre negre&nbsp;<\/li><li>Julivert picat<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Tallarem els alls a discos.<\/li><li>En una paella petita posarem l&#039;oli d&#039;oliva i hi afegirem els alls i amb el foc molt baix els confitarem i quan comencin a daurar-los els reservarem.<\/li><li>Al mateix oli posarem el bacall\u00e0 i ho courem amb el foc molt baix durant uns 8 minuts, remenant la paella, de tant en tant. Escorrerem el bacall\u00e0, guardant l&#039;oli.<\/li><li>En un got batedor hi posarem la llet, el bacall\u00e0 escorregut, els alls, el julivert picat i el pebre. Batrem fins aconseguir una massa ben fina i homog\u00e8nia.<\/li><li>A poc a poc hi afegirem l&#039;oli i continuarem batent fins que quedi tot lligat.<\/li><li>Deixarem refredar.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo de Brandada de Bacalao per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Hoy os presentamos una Brandada de Bacalao, una receta ideal para relleno de pimientos del piquillo, volovanes, tartaletas y para untar tostadas. La brandada es una emulsi\u00f3n de bacalao, ajos, leche y aceite de oliva. Es muy f\u00e1cil de preparar en casa y os servir\u00e1 para muchos aperitivos. INGREDIENTES: 400 gr. Bacalao desalado 5 dientes [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9028,"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":[423,19],"tags":[4550,4549,4551],"class_list":["post-6798","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-especial-cuaresma-y-semana-santa","category-primeros-platos-caseros","tag-brandada","tag-brandada-de-bacalao","tag-relleno-pimientos-piquillo"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6798","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=6798"}],"version-history":[{"count":2,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6798\/revisions"}],"predecessor-version":[{"id":8637,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6798\/revisions\/8637"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9028"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=6798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=6798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=6798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}