{"id":6821,"date":"2022-04-07T10:01:00","date_gmt":"2022-04-07T08:01:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=6821"},"modified":"2024-04-10T18:20:36","modified_gmt":"2024-04-10T16:20:36","slug":"pebrots-del-piquillo-farcits-de-gambes","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/pimientos-del-piquillo-rellenos-de-gambas\/","title":{"rendered":"Pebrots del Piquillo farcits de Gambes"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Avui prepararem uns deliciosos Pebrots del Piquillo farcits de Gambes. Els pebrots tenen el seu origen a Am\u00e8rica del Sud i els van portar els primers colonitzadors. Aquesta varietat es cultiva principalment a Lodosa prov\u00edncia de Navarra i \u00e9s molt coneguda a tot el m\u00f3n, els podreu trobar f\u00e0cilment a qualsevol botiga d&#039;alimentaci\u00f3. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si us agraden les receptes amb pebrots pots gaudir tamb\u00e9 amb uns deliciosos <a href=\"https:\/\/elfornerdealella.com\/ca\/pebrots-del-piquillo-farcits-de-bacalla\/\">Pebrots del Piquillo farcits de Bacall\u00e0<\/a> o d&#039;uns fant\u00e0stics <a href=\"https:\/\/elfornerdealella.com\/ca\/pebrots-del-piquillo-farcits-de-tonyina\/\">Pebrots farcits de Tonyina<\/a>. Bon profit! <\/p>\n\n\n\n<iframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/rC1BfW7UhKI\" 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\">\n<li>12 Pebrots del Piquillo<\/li>\n\n\n\n<li>200 gr. Gambes pelades<\/li>\n\n\n\n<li>1 Ceba<\/li>\n\n\n\n<li>15 gr. Mantega<\/li>\n\n\n\n<li>170 gr. Fumet de Peix (aprox.)<\/li>\n\n\n\n<li>10 gr. Farina<\/li>\n\n\n\n<li>Sal i Nou Moscada<\/li>\n\n\n\n<li>Oli d&#039;Oliva<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Per a la Salsa de Pebrots:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 Pebrots del Piquillo<\/li>\n\n\n\n<li>1 Porro<\/li>\n\n\n\n<li>1 Dent d&#039;All<\/li>\n\n\n\n<li>80 gr. Salsa de Tom\u00e0quet fregit<\/li>\n\n\n\n<li>80 ml. Vi Blanc<\/li>\n\n\n\n<li>10 gr. Sucre<\/li>\n\n\n\n<li>10 gr. Farina<\/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>Picarem la ceba. Picarem amb un ganivet les gambes.<\/li>\n\n\n\n<li>En una paella hi posarem oli d&#039;oliva i amb el foc baix sofregirem la ceba i quan estigui transparent afegirem les gambes i les courem una mica. Incorporarem la mantega a temperatura ambient, remourem fins que es dissolgui la mantega, afegirem la farina i continuarem remenant durant un minut perqu\u00e8 es cogui una mica.<\/li>\n\n\n\n<li>A continuaci\u00f3 hi posarem el brou de peix i la nou moscada. Remenarem constantment fins que s&#039;espesseixi i es desprengui de les parets de la paella. Comprovarem de sal. Deixarem reposar el farcit. Si teniu massa oli el podem colar.<\/li>\n\n\n\n<li>Farcirem els pebrots.<\/li>\n\n\n\n<li>En una cassola amb oli d&#039;oliva calenta introduirem el porro i els alls finament picats, remenarem i cuinarem amb el foc molt baix durant un minut i afegirem els pebrots que tamb\u00e9 hem picat. Farem unes voltes i cuinarem un minut m\u00e9s.<\/li>\n\n\n\n<li>Afegirem la salsa de tom\u00e0quet fregit i una culleradeta de sucre. Remenarem i courem durant un parell de minuts.<\/li>\n\n\n\n<li>Afegirem el vi blanc i quan hagi evaporat l&#039;alcohol, hi posarem una mica d&#039;aigua per a la cocci\u00f3 i tamb\u00e9 el pebre. Taparem la cassola i cuinarem la salsa uns 15 minuts.<\/li>\n\n\n\n<li>Afegirem la farina, remourem perqu\u00e8 s&#039;integri i cuinarem amb el foc baix i si cal posarem una mica m\u00e9s d&#039;aigua i comprovarem de sal.<\/li>\n\n\n\n<li>Incorporarem els pebrots farcits.<\/li>\n\n\n\n<li>Mourem la cassola i la taparem coent-ho tot junt uns 5 minuts m\u00e9s.<\/li>\n\n\n\n<li>Si \u00e9s possible, \u00e9s millor deixar reposar aquest plat durant uns 30 minuts.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo de Pebrots del Piquillo farcits de Gambes per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Hoy vamos a preparar unos deliciosos Pimientos del Piquillo rellenos de Gambas. Los Pimientos tienen su origen en Am\u00e9rica del Sur y los trajeron los primeros colonizadores. Esta variedad se cultiva principalmente en Lodosa provincia de Navarra y es muy conocida en todo el mundo, los podr\u00e9is encontrar f\u00e1cilmente en cualquier tienda de alimentaci\u00f3n. Si [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9068,"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":[92,71,20],"tags":[4558],"class_list":["post-6821","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-segundos-platos-caseros","category-aperitivos-navidad","category-recetas-de-navidad","tag-pimientos-del-piquillo-rellenos-de-gambas"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6821","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=6821"}],"version-history":[{"count":5,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6821\/revisions"}],"predecessor-version":[{"id":8599,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6821\/revisions\/8599"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9068"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=6821"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=6821"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=6821"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}