{"id":6982,"date":"2022-09-15T10:01:00","date_gmt":"2022-09-15T08:01:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=6982"},"modified":"2024-04-10T18:06:42","modified_gmt":"2024-04-10T16:06:42","slug":"crema-esparrecs-cloisses","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/crema-esparragos-almejas\/","title":{"rendered":"Crema d&#039;Esp\u00e0rrecs amb Clo\u00efsses"},"content":{"rendered":"<p>Prepara una rica Crema d&#039;Esp\u00e0rrecs amb Clo\u00efsses, una recepta de festa i que la puguis fer la vig\u00edlia. Segueix els passos per cuinar per a una riqu\u00edssima Crema d&#039;Esp\u00e0rrecs verds amb Clo\u00efsses. \u00c9s molt f\u00e0cil de fer i el resultat \u00e9s espectacular. <\/p>\n\n\n\n<iframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/0tfkiLi6IiY\" 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 6 PERSONES:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>500 gr. Esp\u00e0rrecs Verds<\/li><li>750 gr. Clo\u00efsses<\/li><li>5 Alls porros o tendres<\/li><li>1 Ceba gran<\/li><li>1 Cre\u00eflla gran<\/li><li>1 litre Brou de Pollastre aprox.<\/li><li>250 ml. Nata per cuinar<\/li><li>80 gr. Mantega<\/li><li>Oli d&#039;Oliva<\/li><li>Sal i Pebre<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Les clo\u00efsses les hem tingut en remull amb aigua i sal durant 45 minuts. Les hem escorregut i rentat de nou perqu\u00e8 deixessin anar la sal i si hi hagu\u00e9s una mica de sorra<\/li><li>Traurem la part blanca dels esp\u00e0rrecs verds. Tallarem els esp\u00e0rrecs a trossos d&#039;uns 2 cent\u00edmetres aproximadament. Tallarem tamb\u00e9 els alls a trossos i la ceba a quadradets.\u00a0<\/li><li>Poseu una cassola al foc amb una mica d&#039;oli d&#039;oliva i la mantega. Quan s&#039;hagi fos afegirem la ceba i els alls. Ofegarem amb el foc baix durant uns 5 minuts.<\/li><li>Afegirem les clo\u00efsses. Taparem la cassola ia mesura que s&#039;obrin les clo\u00efsses les reservarem fora de la paella.<\/li><li>Incorporarem els esp\u00e0rrecs. Remenarem i cuinarem durant uns 2 minuts.<\/li><li>A continuaci\u00f3 hi posarem la patata trossejada en discos i tamb\u00e9 el pebre. Courem tot uns dos minuts m\u00e9s.\u00a0<\/li><li>Afegirem el brou de pollastre i bullirem durant uns 20 minuts, o fins que la patata estigui tova. Rectificarem de sal i afegirem la nata per cuinar. Quan torneu a bullir apagarem el foc.<\/li><li>Batrem la crema amb un batedor el\u00e8ctric. Ens ha de quedar molt fina. Si cal, es pot afegir una mica m\u00e9s de brou si estigu\u00e9s massa espessa. La crema la podem colar perqu\u00e8 no hi quedi cap filet.<\/li><li>Escalfarem la crema juntament amb les clo\u00efsses per servir-la ben calenta.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo de Crema d&#039;Esp\u00e0rrecs amb Clo\u00efsses per a una millor comprensi\u00f3 de tot el que he explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Prepara una rica Crema de Esp\u00e1rragos con Almejas, una receta de fiesta y que puedas hacerla la vigilia. Sigue los pasos para cocinar para una riqu\u00edsima Crema de Esp\u00e1rragos verdes con Almejas. Es muy f\u00e1cil de elaborar y el resultado es espectacular. INGREDIENTES PARA 6 PERSONAS: 500 gr. Esp\u00e1rragos Verdes 750 gr. Almejas 5 Ajos [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9043,"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":[4624,1982,4625,3822],"class_list":["post-6982","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-primeros-platos-caseros","tag-crema-de-esparragos-con-almejas","tag-receta-con-almejas","tag-receta-con-esparragos","tag-receta-tradicional"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6982","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=6982"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6982\/revisions"}],"predecessor-version":[{"id":8576,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6982\/revisions\/8576"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9043"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=6982"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=6982"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=6982"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}