{"id":1290,"date":"2019-09-30T18:08:28","date_gmt":"2019-09-30T16:08:28","guid":{"rendered":"https:\/\/gruparenal.com\/?p=1290"},"modified":"2020-05-06T11:38:32","modified_gmt":"2020-05-06T09:38:32","slug":"recetas-en-tiempo-de-setas","status":"publish","type":"post","link":"https:\/\/gruparenal.com\/ca\/recetas-en-tiempo-de-setas\/","title":{"rendered":"RECEPTES EN TEMPS DE BOLETS"},"content":{"rendered":"[vc_row type=”in_container” full_screen_row_position=”middle” equal_height=”yes” content_placement=”top” column_margin=”default” scene_position=”center” text_color=”dark” text_align=”left” id=”Bloque-Introduccion” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” el_class=”Columna-1″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” overlay_strength=”0.3″ column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text el_class=”Titulo-Post”]\n

RECEPTES EN TEMPS DE BOLETS<\/span><\/h1>\n[\/vc_column_text][image_with_animation image_url=”309″ alignment=”” animation=”Fade In” hover_animation=”none” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default” el_class=”Logo-Cabecera”][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” el_class=”Columna-2″ width=”2\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” overlay_strength=”0.3″ column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][image_with_animation image_url=”772″ alignment=”” animation=”Fade In” hover_animation=”none” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default”][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” overlay_strength=”0.3″ column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]\n
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Amb l’arribada de les pluges i el fred de tardor comencen a apar\u00e8ixer els primers bolets. Malgrat ser un producte que podem consumir durant tot l’any, la tardor \u00e9s l’\u00e8poca m\u00e9s favorable per al seu desenvolupament<\/strong>. Per sort som afortunats, perqu\u00e8 Catalunya \u00e9s una de les regions amb m\u00e9s productivitat<\/strong>.<\/span><\/p>\n

Les esp\u00e8cies m\u00e9s comunes en la comunitat catalana s\u00f3n: ceps, rossinyol groc o camagroc i Rovell\u00f3 o rovell\u00f3. A m\u00e9s de, rossinyol i Trompetes de la mort.<\/strong><\/em>
\n<\/span><\/p>\n

Grup Arenal y els bolets<\/span><\/strong><\/h2>\n

A Grup Arenal sempre oferim productes de proximitat i temporada. Ens agrada delectar als nostres clients amb els millors ingredients del mercat. \u00c9s temps de bolets<\/strong> i volem rendir tribut a aquesta deliciosa menja.<\/span><\/p>\n

Aquesta tardor volem compartir amb tu les millors receptes dels nostres xefs<\/strong>. Per descomptat, totes elles compartint un ingredient com\u00fa: els bolets.<\/span><\/p>\n

La primera recepta \u00e9s del nostre xef de<\/span> Xup,Xup<\/a>.<\/span><\/strong><\/p>\n

PAELLA DE BOLETS DE TEMPORADA AMB BOTIFARRA DE PAG\u00c8S<\/span><\/strong><\/h3>\n

Preparaci\u00f3 del bou<\/span><\/strong><\/h4>\n

Ingredients:<\/strong><\/span><\/p>\n

Brou 2 L<\/span><\/p>\n

    \n
  • 500gr ossos de pollastre torrats<\/span><\/li>\n
  • 500gr ossos de porc torrats<\/span><\/li>\n
  • 300gr cuixetes de pollastre<\/span><\/li>\n
  • 300gr magre de porc<\/span><\/li>\n
  • 1 ceba blanca en juliana<\/span><\/li>\n
  • 1 pastanaga tallada en rodanxes<\/span><\/li>\n
  • 1 branca d’api<\/span><\/li>\n
  • 3 dents d’alls<\/span><\/li>\n
  • 1 branqueta de farigola<\/span><\/li>\n
  • 1 rajol\u00ed de brandi o vi blanc<\/span><\/li>\n
  • 4 L d’aigua<\/span><\/li>\n<\/ul>\n

    Elaboraci\u00f3<\/strong>:<\/strong><\/span><\/p>\n

      \n
    • En una olla gran sofregim la ceba, pastanaga, api, alls, farigola, les cuixetes i el magre de porc trossejat fins que agafi color (marr\u00f3). De seguida flamejar amb l’alcohol.<\/span><\/li>\n<\/ul>\n
        \n
      • Agreguem els ossos torrats, cobrim amb aigua i bullim durant 2 hores a foc lent. Finalment, colem i reservem el brou.<\/span><\/li>\n<\/ul>\n

        Preparaci\u00f3 de la paella<\/span><\/strong><\/h3>\n

        Ingredients:<\/strong><\/span><\/p>\n

          \n
        • 1 doll d’oli amb all picat<\/span><\/li>\n
        • 100 gr ceba de Figueres picada<\/span><\/li>\n
        • 50gr de pebrot verd picat<\/span><\/li>\n
        • 10gr = 1 culleradeta de caf\u00e8 de tom\u00e0quet concentrat<\/span><\/li>\n
        • 10gr de pebrot de romesco<\/span><\/li>\n
        • 70gr = 2 tom\u00e0quets naturals triturats<\/span><\/li>\n
        • 2 botifarra de Pag\u00e9s trossejada<\/span><\/li>\n
        • 200gr de bolets variats<\/span><\/li>\n
        • 320gr arr\u00f2s bomba Illa de Rio<\/span><\/li>\n
        • 1 fulla de llorer
          \n<\/span><\/li>\n<\/ul>\n

          Elaboraci\u00f3<\/strong>:<\/strong><\/span><\/p>\n

            \n
          • En la paellera posem l’oli amb all picat i sofregim 1 minut. Despr\u00e9s agreguem la ceba i els pebrots verds i sofregim durant 5 min.<\/span><\/li>\n
          • Agreguem el tom\u00e0quet concentrat, el pebrot de romesco i la fulla de llorer.<\/span><\/li>\n
          • De seguida, es remou el sofregit i tirem les botifarres amb els bolets, daurem per 2 min<\/strong> i agreguem el tom\u00e0quet triturat. Cuinem a foc mig-baix per 5 min<\/strong> sense parar de remoure.<\/span><\/li>\n
          • Finalitzem la paella fregint l’arr\u00f2s amb el sofregit, escampant-lo per tota la paellera i mullem amb el brou. Quan gaireb\u00e9 estigui ho acabem en el forn fins que s’assequi.
            \n<\/span><\/li>\n<\/ul>\n

            Recepta de la nostra xef Danielli Simoes de Oliveira<\/strong><\/span><\/p>\n

            Ara ja coneixes una de les nostres millors receptes. I tu, com cuines els bolets?<\/span><\/p>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

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