{"id":2002,"date":"2020-04-09T10:12:08","date_gmt":"2020-04-09T08:12:08","guid":{"rendered":"https:\/\/gruparenal.com\/?p=2002"},"modified":"2020-04-21T08:18:27","modified_gmt":"2020-04-21T06:18:27","slug":"llom-de-bacalla-confitat-amb-samfaina-i-mel-de-romero","status":"publish","type":"post","link":"https:\/\/gruparenal.com\/ca\/llom-de-bacalla-confitat-amb-samfaina-i-mel-de-romero\/","title":{"rendered":"LLOM DE BACALL\u00c0 CONFITAT AMB SAMFAINA I MEL DE ROMAN\u00cd"},"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

LLOM DE BACALL\u00c0 CONFITAT AMB SAMFAINA I MEL DE ROMAN\u00cd <\/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=”2008″ 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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Avui us compartim del nostre Xef Manuel Gallardo Mart\u00ednez d’Arenal Restaurant<\/a> una recepta de llom de bacall\u00e0 confitat. Aquesta recepta \u00e9s perfecta per a realitzar a casa durant aquesta setmana santa.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n[\/vc_column_text][vc_column_text]\n

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Ingredients per a elaborar la recepta de Llom de Bacall\u00e0 Confitat:<\/strong><\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n[\/vc_column_text][\/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\/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]\n
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Ingredients per a 4 persones:<\/span><\/strong><\/h3>\n
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  • 800 gr Llom de bacall\u00e0 dessalat<\/span><\/li>\n
  • 500 cl Oli d’oliva suau aproximadament.<\/span><\/li>\n
  • 2 unitats de grans d’all<\/span><\/li>\n
  • 1 branca Farigola fresca<\/span><\/li>\n
  • 8 unitats Pastanaga mini fresca<\/span><\/li>\n
  • 60 cl Mel de romer<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n[\/vc_column_text][\/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” 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]\n
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    Ingredients per la Samfaina:<\/strong><\/span><\/span><\/h3>\n
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    • 1 pe\u00e7a ceba fresca<\/span><\/li>\n
    • \u00bd pe\u00e7a pebrot vermell<\/span><\/li>\n
    • \u00bd pe\u00e7a pebrot verd<\/span><\/li>\n
    • 1 pe\u00e7a Carabass\u00f3 mitj\u00e0<\/span><\/li>\n
    • 1 pe\u00e7a. Alberg\u00ednia mitjana<\/span><\/li>\n
    • 150 cl. Salsa de tom\u00e0quet fregit (brick)<\/span><\/li>\n
    • 1 unitats de gra d’all<\/span><\/li>\n
    • 300 cl Oli de gira-sol<\/span><\/li>\n
    • 60 cl. Oli d’oliva<\/span><\/li>\n
    • 20 cl. Vi blanc<\/span><\/li>\n
    • 10 cl. Conyac<\/span><\/li>\n
    • 100 gr Farina normal<\/span><\/li>\n
    • Sal i Pebre blanc m\u00f2lt<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n[\/vc_column_text][\/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” 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”][image_with_animation image_url=”2011″ 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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      Elaboraci\u00f3 pas a pas del llom de bacall\u00e0 confitat amb samfaina i mel de roman\u00ed:<\/span><\/strong><\/span><\/h2>\n

      Passos per a preparar la samfaina:<\/span><\/strong><\/span><\/span><\/strong><\/span><\/h3>\n

      Tallarem totes les verdures aproximadament a quadrats de 1,5cm.<\/span><\/p>\n

      Primer passarem el carabass\u00f3 i l’alberg\u00ednia per la farina i el fregirem amb l’oli de girasol fort. Seguit a aix\u00f2, s’ha de deixar eixugar en un plat amb un full de paper absorbent i reservar.<\/span><\/p>\n

      En una paella posarem l’oli d’oliva amb l’all. Quan agafi temperatura afegim la ceba i la deixarem sofregir durant 4 minuts per a afegir els pebrots, acabar de sofregir-ho tot junt.<\/span><\/p>\n

      Despr\u00e9s d’aix\u00f2, afegirem un polsim de sal i pebre al gust per a despr\u00e9s flamejar amb el conyac i seguidament el vi blanc. Ho deixarem reduir durant 1 minut per a afegir la salsa de tom\u00e0quet.<\/span><\/p>\n

      Seguidament, afegirem el carabass\u00f3 i l’alberg\u00ednia reservats perqu\u00e8 tot junt a foc lent faci xup xup durant uns 10-12 minuts.<\/span><\/p>\n

      Finalment, ho acabarem de salpebrar i ja tenim la samfaina.<\/span><\/p>\n

      Passos per a confitar els lloms de bacall\u00e0:<\/span><\/strong><\/h3>\n

      L’oli d’oliva amb el gra d’all i la farigola el posem a foc fins a aconseguir els 90\u00ba. En aquest moment, submergirem els quatre lloms de bacall\u00e0 i els deixarem confitar durant 8 minuts per a la seva cocci\u00f3 en oli.<\/span><\/p>\n

      Despr\u00e9s, ho traurem amb cura i ho deixarem reposar en un paper absorbent durant uns segons.<\/span><\/p>\n

      Per a decorar el plat:<\/span><\/strong><\/h3>\n

      La decoraci\u00f3 proposada \u00e9s amb pastanagues minis. Per a aix\u00f2, les pelarem, havent tallat pr\u00e8viament el verd per a deixar uns 4 cm i les blanquejarem en aigua bullent durant 6 minuts… Les refredarem i reservarem.<\/span><\/p>\n

      Presentaci\u00f3:<\/span><\/strong><\/h3>\n

      Finalment, us recomanem cuidar la presentaci\u00f3. La presentaci\u00f3 ser\u00e0 en un plat pla, a poder ser de color negre, per a ressaltar els colors.<\/span><\/p>\n

      Es col\u00b7loca la samfaina amb dues cullerades soperes en la part superior del plat amb les dues pastanagues mini en el centre. Aix\u00f2 ens permetr\u00e0 poder secundar aix\u00ed el llom de bacall\u00e0 i afegir-li un ratllat molt lleuger de la mel de roman\u00ed.<\/span><\/p>\n

      Acabarem empolvorant un polsim de pebre roig dol\u00e7 al voltant del plat per a una bonica presentaci\u00f3.<\/span><\/p>\n

      Esperem que gaudiu molt elaborant aquest plat i degustant-lo!<\/span><\/p>\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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