{"id":239,"date":"2016-04-24T09:07:48","date_gmt":"2016-04-24T09:07:48","guid":{"rendered":"http:\/\/albacalaf.com\/blog\/?p=239"},"modified":"2016-05-14T15:45:33","modified_gmt":"2016-05-14T15:45:33","slug":"bacalla-amb-samfaina-i-cigrons","status":"publish","type":"post","link":"https:\/\/albacalaf.com\/blog\/bacalla-amb-samfaina-i-cigrons\/","title":{"rendered":"Bacall\u00e0 amb samfaina i cigrons"},"content":{"rendered":"<p>Ahir vam baixar a regalar dues roses a les nostres estimad\u00edssimes Rosa i Enriqueta, i ens van obsequiar amb aquesta deliciosa recepta i un bon plat de mostra que dinarem avui a la seva salut :D<\/p>\n<p>L&#8217;Enriqueta fa servir per a fer la samfaina una paella fonda esmaltada, ja que les de teflon es fan malb\u00e9 (segurament a causa de l&#8217;\u00e0cid del tom\u00e0quet).<\/p>\n<p>Ingredients (5 o 6 racions):<\/p>\n<ul>\n<li>Cigrons cuits<\/li>\n<li>2 talls de cansalada fresca<\/li>\n<li>2 pebrots vermells<\/li>\n<li>1 alberg\u00ednia<\/li>\n<li>1 ceba<\/li>\n<li>6-8 tom\u00e0quets<\/li>\n<li>5 o 6 talls de bacall\u00e0 salat (l&#8217;Enriqueta em diu que el compra al mercat, i que la part m\u00e9s bona \u00e9s la del cap dels bacallans grans; he d&#8217;anar-ho a mirar! Ho he provat amb un llom de bacall\u00e0 sense espina i m&#8217;ha anat molt b\u00e9)<\/li>\n<\/ul>\n<p>Elaboraci\u00f3:<\/p>\n<ol>\n<li>Els cigrons:\u00a0veure\u00a0<a href=\"http:\/\/albacalaf.com\/blog\/llegum-cuit\/\">Llegum cuit<\/a><\/li>\n<li>El bacall\u00e0\n<ol>\n<li>2 dies abans, es posa el bacall\u00e0 a dessalar<\/li>\n<li>Es fan uns trossos macos (un per persona) i s&#8217;enfarinen<\/li>\n<li>En una paella, s&#8217;hi posa\u00a0oli i es fregeix el bacall\u00e0 enfarinat<\/li>\n<\/ol>\n<\/li>\n<li>La samfaina\n<ol>\n<li>A la paella esmaltada, s&#8217;escalfa oli i es fregeix la cansalada<\/li>\n<li>Es retira la cansalada, i s&#8217;hi posen el pebrot i l&#8217;alberg\u00ednia a trossets. Es sala. Es tapa.<\/li>\n<li>(&#8230;)<\/li>\n<li>Quan ja estan una mica cuits, s&#8217;hi afegeix la ceba picada<\/li>\n<li>(&#8230;)<\/li>\n<li>I el tom\u00e0quet picat.Es destapa. Es rectifica de sal i s&#8217;hi afegeix una culleradeta de sucre.<\/li>\n<li>(&#8230;)<\/li>\n<li>S&#8217;hi afegeix l&#8217;oli de fregir el bacall\u00e0<\/li>\n<li>S&#8217;hi afegeixen els cigrons<\/li>\n<li>I finalment el bacall\u00e0<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ahir vam baixar a regalar dues roses a les nostres estimad\u00edssimes Rosa i Enriqueta, i ens van obsequiar amb aquesta deliciosa recepta i un bon plat de mostra que dinarem avui a la seva salut :D L&#8217;Enriqueta fa servir per a fer la samfaina una paella fonda esmaltada, ja que les de teflon es fan &hellip; <a href=\"https:\/\/albacalaf.com\/blog\/bacalla-amb-samfaina-i-cigrons\/\" class=\"more-link\">Continua la lectura de <span class=\"screen-reader-text\">Bacall\u00e0 amb samfaina i cigrons<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":242,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[7],"class_list":["post-239","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-la-cuina","tag-enriqueta"],"_links":{"self":[{"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/posts\/239","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/comments?post=239"}],"version-history":[{"count":5,"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/posts\/239\/revisions"}],"predecessor-version":[{"id":311,"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/posts\/239\/revisions\/311"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/media\/242"}],"wp:attachment":[{"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/media?parent=239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/categories?post=239"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/tags?post=239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}