{"id":940,"date":"2013-05-29T17:53:29","date_gmt":"2013-05-29T17:53:29","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=940"},"modified":"2024-04-20T11:51:36","modified_gmt":"2024-04-20T09:51:36","slug":"pebrots-del-piquillo-farcits-de-bacalla","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/pimientos-del-piquillo-rellenos-de-bacalao\/","title":{"rendered":"Pebrots del Piquillo farcits de Bacall\u00e0"},"content":{"rendered":"<p>Avui Carmen et proposa preparar aquests riqu\u00edssims Pebrots del Piquillo farcits de Bacall\u00e0 amb Salsa de Pebrots, una recepta tradicional que t&#039;expliquem pas a pas, ja veur\u00e0s que si la prepares a casa agradaran molt\u00edssim. queden deliciosos. No te&#039;ls pots perdre.<br>\n<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Pebrots del Piquillo amb Bacall\u00e0 i Salsa de Pebrots\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/BSXL1dKozmU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>16 Pebrots del Piquillo<\/li>\n\n\n\n<li>300 grs. Migues de Bacall\u00e0 dessalat<\/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<\/ul>\n\n\n\n<p><strong>Per a la Salsa Beixamel:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>60 grs. Mantega<\/li>\n\n\n\n<li>60 grs. Farina<\/li>\n\n\n\n<li>500 ml. Llet<\/li>\n\n\n\n<li>Sal, Pebre Negre i Nou Moscada<\/li>\n<\/ul>\n\n\n\n<p><strong>Per a la Salsa de Pebrots:<\/strong><\/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>80 grs. Tom\u00e0quet Fregit<\/li>\n\n\n\n<li>1 dent d&#039;All<\/li>\n\n\n\n<li>80 ml. Vi Blanc<\/li>\n\n\n\n<li>1 cullerada sopera de Farina<\/li>\n\n\n\n<li>1 cullerada sopera de Sucre<\/li>\n\n\n\n<li>Oli d&#039;Oliva i Aigua<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Elaboraci\u00f3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Piquem el bacall\u00e0 que pr\u00e8viament hem dessalat. Tallem les dues dents d&#039;all a l\u00e0mines.<\/li>\n\n\n\n<li>Poseu una mica d&#039;oli d&#039;oliva en una paella petita i amb l&#039;oli fred, afegiu-hi els alls que fregirem molt lentament, durant uns 4 minuts, perqu\u00e8 l&#039;oli quedi perfumat. Retirem els alls de la paella.<\/li>\n\n\n\n<li>Si veiem que hi ha massa oli, retirarem una mica ja que fregirem lleugerament el bacall\u00e0. Ho anirem remenant constantment i quan vegem que es deixa anar el bacall\u00e0, li afegirem for\u00e7a julivert. Li farem unes voltes i apagarem el foc. Ha de quedar poc cuit. Reservem.<\/li>\n\n\n\n<li>En una paella posem la mantega i quan estigui l\u00edquida, apartem del foc i hi afegim la farina, a poc a poc, remenant perqu\u00e8 s&#039;hi integri. Hi afegim una mica de llet, i anem remenant perqu\u00e8 lligui.<\/li>\n\n\n\n<li>Tornem a posar la paella al foc i hi afegim la resta de la llet, sense deixar de remenar. A continuaci\u00f3 hi posarem la sal, la nou moscada i el pebre negre. Cal fer-ho a foc lent<\/li>\n\n\n\n<li>Quan la beixamel hagi espessit una mica, afegirem el bacall\u00e0 i remourem perqu\u00e8 s&#039;integri el bacall\u00e0. Deixarem coure tot junt, fins que la massa es deixi anar del fons de la paella. Cal remoure&#039;l perqu\u00e8 no s&#039;enganxi. Ha de quedar for\u00e7a esp\u00e8s per poder emplenar els pebrots. Reservarem.<\/li>\n\n\n\n<li>Tallem el porro, l&#039;all i els 3 pebrots del piquillo. Posem oli a la cassola i sofregim el porro i l&#039;all fins que comenci a daurar-se. A continuaci\u00f3 hi afegim els pebrots i ho remenem tot junt. Tot seguit posarem el tom\u00e0quet fregit, juntament amb una cullerada sopera de sucre, per treure acidesa a la salsa. Afegirem el vi blanc i quan hagi evaporat l&#039;alcohol, hi tirem una mica d&#039;aigua per fer la salsa. Coeu la salsa durant uns 10 minuts.<\/li>\n\n\n\n<li>Abans d&#039;acabar la cocci\u00f3 hi posarem 1 cullerada sopera de farina per espessir la salsa. Ho remourem b\u00e9 i rectificarem de sal.<\/li>\n\n\n\n<li>Batem la salsa fins que quedi ben fina i afegim aigua. No ha de quedar gaire espessa.<\/li>\n\n\n\n<li>Farcim els pebrots amb el bacall\u00e0, procurant que el farcit arribi fins al fons del pebrot.<\/li>\n\n\n\n<li>Afegirem els pebrots farcits a la salsa i deixarem coure uns 5 minuts.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us recomano que veieu el v\u00eddeo dels Pebrots del Piquillo farcits de Bacall\u00e0, i podreu seguir f\u00e0cilment tots els passos d&#039;aquesta recepta.<\/h3>","protected":false},"excerpt":{"rendered":"<p>Hoy Carmen te propone preparar estos riqu\u00edsimos Pimientos del Piquillo rellenos de Bacalao&nbsp;con Salsa de Pimientos, una receta tradicional que te contamos paso a paso, ya ver\u00e1s que si la preparas en casa gustar\u00e1n much\u00edsimo. quedan deliciosos. No te los puedes perder. Ingredientes: Para la Salsa Bechamel: Para la Salsa de Pimientos: Elaboraci\u00f3n: Os recomiendo [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9592,"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":[19,423],"tags":[1251,1252,869],"class_list":["post-940","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-primeros-platos-caseros","category-especial-cuaresma-y-semana-santa","tag-pebrots-al-piquillo-amb-bacalla","tag-pimientos-bacalao","tag-recetas-de-bacalao"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/940","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=940"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/940\/revisions"}],"predecessor-version":[{"id":9595,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/940\/revisions\/9595"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9592"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=940"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=940"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=940"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}