{"id":8394,"date":"2024-03-07T10:14:00","date_gmt":"2024-03-07T09:14:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=8394"},"modified":"2024-04-11T18:16:55","modified_gmt":"2024-04-11T16:16:55","slug":"bacalla-gallega-coliflor","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/bacalao-gallega-coliflor\/","title":{"rendered":"Bacall\u00e0 a la Gallega amb Coliflor"},"content":{"rendered":"<p>Prepara a casa un delici\u00f3s Bacall\u00e0 a la Gallega amb Coliflor. Si a Gal\u00edcia hi ha un plat molt tradicional i conegut, aquest \u00e9s el Bacall\u00e0 a la Gallega que avui l&#039;acompanyarem amb unes patates i uns ramells de coliflor. \u00c9s molt f\u00e0cil de fer a casa i ho tenim preparat en un periquete. Aquest exquisit plat, que combina la deliciosa textura del bacall\u00e0 amb la suavitat de les patates i la frescor dels ramells de coliflor, s&#039;ha convertit en una aut\u00e8ntica joia culin\u00e0ria de la regi\u00f3.<\/p>\n\n\n\n<iframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/8vKTmMh6STA\" 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>2 lloms de Bacall\u00e0 grans<\/li>\n\n\n\n<li>2 Patates<\/li>\n\n\n\n<li>Coliflor<\/li>\n\n\n\n<li>1 Ceba blanca gran<\/li>\n\n\n\n<li>4 dents d&#039;all<\/li>\n\n\n\n<li>1 culleradeta de Pebre vermell dol\u00e7<\/li>\n\n\n\n<li>1 pessic de Pebre vermell picant (opcional)<\/li>\n\n\n\n<li>1 cullerada de Vinagre de Poma<\/li>\n\n\n\n<li>Oli d&#039;Oliva<\/li>\n\n\n\n<li>Sal<\/li>\n\n\n\n<li>Julivert per empolvorar<\/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>Laminarem els alls i tallarem la ceba a la juliana fina.<\/li>\n\n\n\n<li>Traurem uns quants ramells de la coliflor.<\/li>\n\n\n\n<li>Posarem oli d&#039;oliva en una paella i hi posarem els alls. Quan comencin a daurar-se afegirem la ceba i un pessic de sal, i la sofregirem amb el foc baix durant uns 8 minuts fins que estigui transparent.<\/li>\n\n\n\n<li>L&#039;apartarem del foc i afegirem el pebre vermell, remenant perqu\u00e8 no es cremi i afegirem tamb\u00e9 el vinagre i el pessic de pebre vermell picant.<\/li>\n\n\n\n<li>En una cassola amb aigua que cobreixi el fons i una mica m\u00e9s, bullirem les patates que hem tallat a rodanxes i la coliflor. Posarem una mica de sal i taparem la cassola. Cuinem fins que les patates estiguin tendres, aproximadament uns 12 minuts.<\/li>\n\n\n\n<li>Tot seguit posem el bacall\u00e0 amb la pell per la part de baix i cuinem durant uns 6 minuts aproximadament. Si agrada m\u00e9s cuit es deixa una mica m\u00e9s. Cal vigilar que tingui prou aigua per a la cocci\u00f3.<\/li>\n\n\n\n<li>Seguidament incorporarem la salsa a la cassola i remourem fent vaiv\u00e9 perqu\u00e8 es barregi una mica. Courem un parell de minuts m\u00e9s.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-heading\"><b>Us aconsello que veieu el nostre v\u00eddeo de Bacall\u00e0 a la Gallega per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Prepara en casa un delicioso Bacalao a la Gallega con Coliflor. Si en Galicia hay un plato muy tradicional y conocido, \u00e9ste es el Bacalao a la Gallega que hoy lo acompa\u00f1aremos con unas patatas y unos ramilletes de coliflor. Es muy f\u00e1cil de hacer en casa y lo tenemos preparado en un periquete. Este [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9178,"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":[92,423],"tags":[4845],"class_list":["post-8394","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-segundos-platos-caseros","category-especial-cuaresma-y-semana-santa","tag-bacalao-a-la-gallega-con-coliflor"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/8394","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=8394"}],"version-history":[{"count":5,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/8394\/revisions"}],"predecessor-version":[{"id":8880,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/8394\/revisions\/8880"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9178"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=8394"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=8394"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=8394"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}