{"id":15816,"date":"2015-02-18T21:35:10","date_gmt":"2015-02-18T20:35:10","guid":{"rendered":"http:\/\/gastronomicament.cat\/?p=15816"},"modified":"2022-04-07T11:04:48","modified_gmt":"2022-04-07T09:04:48","slug":"bep-al%c2%b7les-presenta-el-llibre-sa-cuina-des-poble-de-menorca-rebosteria-i-pastisseria","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/ca\/bep-al%c2%b7les-presenta-el-llibre-sa-cuina-des-poble-de-menorca-rebosteria-i-pastisseria","title":{"rendered":"Bep Al\u00b7l\u00e8s presenta el llibre ‘Sa cuina des poble de Menorca’: rebosteria i pastisseria"},"content":{"rendered":"

L’estudi\u00f3s gastron\u00f2mic Bep Al\u00b7l\u00e8s (Ciutadella, 1966) presenta la segona part del llibre Sa cuina des poble de Menorca<\/em> que est\u00e0 dedicat al m\u00f3n del dol\u00e7 i del salat de l’illa mernorquina.<\/p>\n

Qu\u00e8 trobarem al llibre Sa cuina des poble de Menorca, rebosteria i pastisseria<\/em>?<\/strong>
\nLes receptes m\u00e9s cl\u00e0ssiques que es fan a les llars menorquines com s\u00f3n les melmelades, confitures i conserves dolces, les coques, amargos, pastissets, tortades, les llaminadures nadalenques, les formatjades (panades a Mallorca) i tamb\u00e9 un bon nombre d’elaboracions perdudes provinents dels receptaris de les cases nobles i benestants, a m\u00e9s de les llibretes o receptaris que les mares deixaven escrits a les filles quan aquestes es casaven. \u00c9s un llibre bastant complert amb m\u00e9s de 800 receptes.<\/p>\n

Destacau-nos una recepta del vostre llibre?<\/strong>
\nEs fa dif\u00edcil perqu\u00e8 en s\u00f3n moltes les que es podrien destacar, per\u00f2 una de les que m’ha cridat m\u00e9s l’atenci\u00f3 s\u00f3n les mamelles de monja un dol\u00e7 molt corrent fins a mitjans del segle passat i que avui en dia ja no se’n troben a les pastisseries, com tamb\u00e9 va passar amb els cubellets.\u2028 La mamella de monja era un dol\u00e7 amb una base de pasta farcida de massap\u00e0 i confitura d’ou o b\u00e9 de conserva d’albercoc, al damunt merenga en forma de mitja taronja o de pit, i anava coronada amb una avellana torrada que era el mugr\u00f3.<\/p>\n

Ha estat una recerca dif\u00edcil?<\/strong>
\nArran de fer la primera part del llibre, he tingut la sort de tenir bons col\u00b7laboradors que m’han ajudat a trobar aquests receptaris in\u00e8dits i a compilar les receptes. Ha estat una feina interessant i a la vegada molt apassionant, tota una redescoberta de la cuina menorquina d’arrels, de la cuina del dol\u00e7, del salat, la que feien rebosters, forners i les mestresses de casa.<\/p>\n

“HI HA SIMILITUD ENTRE LES PANADES DE CARN DE MALLORCA I LES FORMATJADES DE CARN DE MENORCA”<\/p><\/blockquote>\n

Qu\u00e8 tenen de diferent la cuina de mallorquina i la menorquina?<\/strong>
\nLa cuina mallorquina empra m\u00e9s les esp\u00e8cies, el pebre bo especialment, com tamb\u00e9 la canyella i el clau. Pel que fa a la rebosteria i pastisseria la menorquina \u00e9s molt m\u00e9s rica, potser per les influ\u00e8ncies de les dominacions anglesa i francesa, com tamb\u00e9 la relaci\u00f3 comercial amb It\u00e0lia. D’aqu\u00ed els p\u00fadings, els pastissos senyorials de carn i de peix fets amb pasta de fulls (pasta esfullada es diu a Menorca), i que s’empra m\u00e9s la mantega en l’elaboraci\u00f3 que el s\u00e8u de porc o sa\u00efm.<\/p>\n

I de semblant?<\/strong>
\nTota aquella rebosteria i pastisseria en la qual l’ametlla \u00e9s l’ingredient principal, les tortades d’ametlla s\u00f3n gaireb\u00e9 igual que els gatons mallorquins, els amargos, els carquinyols amb els suspiros… Tamb\u00e9 hi ha similitud entre les formatjades de carn i les panades de carn mallorquines, els rubiols salats i els cocarrois, els pastissets buits amb els crespells… Hi ha una gran relaci\u00f3 en aquests aspectes, en el que \u00e9s la rebosteria i pastisseria de la Mediterr\u00e0nia.<\/p>\n

“LA CUINA MENORQUINA D’ARREL VA DESAPAR\u00c8IXER DE LA MAJORIA DE RESTAURANTS AMB L’ENTRADA DEL TURISME DE MASSES”<\/p><\/blockquote>\n

En quina situaci\u00f3 est\u00e0 actualment la cuina tradicional de Menorca? <\/strong>
\nLa cuina tradicional de Menorca est\u00e0 passant per un bon moment de recuperaci\u00f3 per part d’una nova fornada de joves cuiners, que estan recuperant i adaptant al temps present les antigues receptes de sempre. En fan cuina d’autor i per tant estan arribant als visitants i tamb\u00e9 als que ja no cuinen a casa. Va ser una ll\u00e0stima que la cuina menorquina d’arrel desaparegu\u00e9s de la majoria dels restaurants als anys 60 i 70 amb l’entrada del turisme de masses i amb la creen\u00e7a equivocada que el que ens venia de fora era molt millor. Es va salvar una mica la cuina marinera amb les calderetes i els peixos al forn, que s\u00f3n una petita part del que es la vertadera cuina menorquina.<\/p>\n

Per\u00f2 la cuina menorquina que trobam als restaurants, \u00e9s molt diferent de la que es fa a casa?<\/strong>
\nCom t’he dit s\u00ed que ho \u00e9s, hi ha poques excepcions i encara hi queda molt per a fer i treballar. Hi ha que agra\u00efr l’esfor\u00e7 d’aquests joves cuiners, dels seus restaurants i tamb\u00e9 de gent com Miquel Mariano de \u201cCa n’Aguedet\u201d, Bep Caules al \u201cCaf\u00e8 Balear\u201d, o cuiners retirats com en Juan Antonio Moll que van saber guardar i posar a la taula la cuina de sempre, per\u00f2 all\u00f2 que es menja a les cases, encara nom\u00e9s es cuina all\u00e0 a les cuines de les llars, si b\u00e9 els joves les recuperen quan cuinen els caps de setmana amb els amics.<\/p>\n","protected":false},"excerpt":{"rendered":"

L’estudi\u00f3s gastron\u00f2mic Bep Al\u00b7l\u00e8s (Ciutadella, 1966) presenta la segona part del llibre Sa cuina des poble…<\/p>\n","protected":false},"author":1,"featured_media":15817,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[692],"tags":[],"coauthors":[],"class_list":["post-15816","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualitat"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"\nBep Al\u00b7l\u00e8s presenta el llibre 'Sa cuina des poble de Menorca': rebosteria i pastisseria<\/title>\n<meta name=\"description\" content=\"Bep Al\u00b7l\u00e8s presenta el llibre 'Sa cuina des poble de Menorca': 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