{"id":18423,"date":"2020-01-05T15:11:56","date_gmt":"2020-01-05T15:11:56","guid":{"rendered":"https:\/\/goprovence.ru\/samfaina-a-la-barbacoa\/"},"modified":"2020-01-05T15:11:56","modified_gmt":"2020-01-05T15:11:56","slug":"samfaina-a-la-barbacoa","status":"publish","type":"post","link":"https:\/\/goprovence.ru\/ca\/samfaina-a-la-barbacoa\/","title":{"rendered":"Samfaina a la BARBACOA"},"content":{"rendered":"<p>Des d&#8217;aquest moment, va ser la de dibuixos animats &#8220;Samfaina&#8221;, les persones que es troben fora<br \/>\nsembla que aquest plat \u00e9s pel talent restaurant de cuiners. Si el jove amb la rata en un barret (o, m\u00e9s aviat, la rata amb els nens sota la caputxa) va ser en el braser de carb\u00f3 enc\u00e8s, \u00e9s possible que ell volia experimentar i cuinar les verdures per la Samfaina a les brases.<\/p>\n<p>                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/e288190c7decd9b3e519afcdf93605f9.jpg\" \/><\/p>\n<p> INGREDIENTS <\/p>\n<ul>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">Formatge parmes\u00e0 ratllat per a servir \u2013 300 g<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">madura mitj\u00e0 tom\u00e0quets \u2013 2 PCs.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\"> red bell pebre \u2013 2 PCs.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">mitj\u00e0 alberg\u00ednia \u2013 2 PCs.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">dol\u00e7a ceba \u2013 2 ceba mitjana<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">oli d&#8217;oliva extra verge&#8221; \u2013 100 ml<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">sal al gust<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">pebre negre \u2013 al gust<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">gran carbass\u00f3 \u2013 1 PC.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">sec a la Proven\u00e7al herbes \u2013 per gust<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">llimona, nom\u00e9s la suc \u2013 0.5 fruita<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">all \u2013 3 grans d&#8217;<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">julivert \u2013 ramet<\/li>\n<\/ul>\n<h2 class=\"recipe__ingredient-title\">PAS A PAS DE LA RECEPTA<\/h2>\n<p>Pas 1<\/p>\n<p> Tallar els tom\u00e0quets a quarts, pebrot de pelar i tallar a tires. Alberg\u00ednia i el carbass\u00f3 tallat en rondes, ceba \u2013 gruix dels anells, all \u2013 llesques fines. <\/p>\n<p>Pas 2<\/p>\n<p> Posar les verdures en un bol gran, empolvorar amb les herbes de Proven\u00e7a, ruixar amb oli d&#8217;oliva i ho barregem b\u00e9. Deixar a temperatura ambient durant 30-60 min. <\/p>\n<p>Pas 3<\/p>\n<p> Fregir m\u00e9s forta calor en una antiga zona de BARBACOA wok o muntat a la brasa paella fins llavors, fins que les verdures estiguin toves. Normalment es tarda uns 15 min. <\/p>\n<p>Pas 4<\/p>\n<p> Posar les verdures rostides en un plat, afegir sal, pebre, aboqui l&#8217;oli d&#8217;oliva, el suc de mitja llimona, empolvora amb una picada amb els verds, empolvorar amb encenalls de Parmes\u00e0 i servir. <\/p>\n<p> Per la manera <\/p>\n<p>Preparat per fregir les alberg\u00ednies, el pebrot i carbass\u00f3 abans pickling en oli, es pot remull durant una mitja hora en aigua freda \u2013 llavors no nom\u00e9s no s&#8217;asseca i queda suc\u00f3s.<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Des d&#8217;aquest moment, va ser la de dibuixos animats &#8220;Samfaina&#8221;, les persones que es troben fora sembla que aquest plat \u00e9s pel talent restaurant de cuiners. Si el jove amb [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":1,"featured_media":18424,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[160],"tags":[],"class_list":["post-18423","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informacio"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goprovence.ru\/ca\/wp-json\/wp\/v2\/posts\/18423","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goprovence.ru\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goprovence.ru\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/ca\/wp-json\/wp\/v2\/comments?post=18423"}],"version-history":[{"count":0,"href":"https:\/\/goprovence.ru\/ca\/wp-json\/wp\/v2\/posts\/18423\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/ca\/wp-json\/wp\/v2\/media\/18424"}],"wp:attachment":[{"href":"https:\/\/goprovence.ru\/ca\/wp-json\/wp\/v2\/media?parent=18423"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goprovence.ru\/ca\/wp-json\/wp\/v2\/categories?post=18423"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goprovence.ru\/ca\/wp-json\/wp\/v2\/tags?post=18423"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}