{"id":27268,"date":"2020-10-15T11:25:09","date_gmt":"2020-10-15T09:25:09","guid":{"rendered":"https:\/\/gastronomicament.cat\/?p=27268"},"modified":"2022-04-07T11:15:10","modified_gmt":"2022-04-07T09:15:10","slug":"una-gyoza-darros-brut-i-un-llaut-representaran-mallorca","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/ca\/una-gyoza-darros-brut-i-un-llaut-representaran-mallorca","title":{"rendered":"Una gyoza d&#8217;arr\u00f2s brut i un lla\u00fct representaran Mallorca"},"content":{"rendered":"<p>El<strong>\u00a0Concurs Nacional de Pinxos i Tapes de Valladolid\u00a0<\/strong>ha anunciat qui s\u00f3n els 46 cuiners seleccionats que participaran a la 16a edici\u00f3 d&#8217;aquesta competici\u00f3 culin\u00e0ria. Entre els elegits hi ha\u00a0<strong>Ant\u00f2nia Massanet<\/strong>\u00a0<strong>Perell\u00f3\u00a0<\/strong>i\u00a0<strong>Xema \u00c1lvarez Pacheco<\/strong>, que hi representaran Mallorca, a m\u00e9s d&#8217;<strong>Aingeru <\/strong><strong>Echevarr\u00eda Abasca<\/strong>l, cuiner basc del restaurant Can Terra (Eivissa), que ser\u00e0 l&#8217;\u00fanic participant de les illes Piti\u00fcses.<\/p>\n<p><strong>Ant\u00f2nia Massanet\u00a0<\/strong>s&#8217;hi ha presentat com a cuinera del\u00a0<strong>restaurant de la Rafa Nadal Acadamy<\/strong>. T\u00e9 23 anys, \u00e9s de\u00a0<strong>Manacor<\/strong>\u00a0i \u00e9s cap de partida de fred i calent del\u00a0<strong>restaurant Sa Punta de Son Servera<\/strong>. La tapa que ha presentat l&#8217;ha batiada amb el nom de\u00a0<strong>lla\u00fct\u00a0<\/strong>perqu\u00e8 s&#8217;hi assembla molt i perqu\u00e8 \u00e9s una tapa amb un punt sentimental ja que recorda els dies que durant l&#8217;estiu sortia a navegar amb el seu padr\u00ed i, tamb\u00e9, els cuinats de s\u00edpia que preparava la seva padrina. \u00c9s un plat que\u00a0<strong>es presenta en una barqueta de s\u00edpia<\/strong>\u00a0i que tamb\u00e9 convida a reflexionar sobre la import\u00e0ncia de reciclar i aprofitar el fems org\u00e0nic. La tapa consisteix en una<b>\u00a0galleta d&#8217;oli amb algues i pinyons, una s\u00edpia amb salsa, un gel de panses i uns x\u00edtxeros (tamb\u00e9 dits p\u00e8sols) liofilitzats<\/b>.<\/p>\n<p><strong>Xema \u00c1lvarez\u00a0<\/strong>participa al concurs com a guanyador de la darrera edici\u00f3 de\u00a0<strong>Tapalma<\/strong>. El cuiner i propietari del\u00a0<strong>restaurant Catalina la Fina de Palma<\/strong>\u00a0a aquesta ocasi\u00f3 ha fet una\u00a0<strong>versi\u00f3 creativa d&#8217;un plat tradicional com \u00e9s l&#8217;arr\u00f2s brut\u00a0<\/strong>i l&#8217;ha adaptat en\u00a0<strong>panada oriental<\/strong>, concretament japonesa, com \u00e9s la gyosa. Explica que primer elabora el plat com si hagu\u00e9s de fer un arr\u00f2s brut per\u00f2 que no hi posa aquest cereal. Despr\u00e9s, en reserva el brou i en desfilaga\u00a0la carn de conill, de colom\u00ed, de pollastre i de porc per fer-ne la pasta de croqueta.Despr\u00e9s la posa dins la pasta de la gyoza, la bull i hi dona el darrer toc fregint-la a la planxa. Per acabar, hi posa envinagrats coents i un pat\u00e9 fet amb fetge de conill. Es presenta amb una copa de cava amb brou de l&#8217;arr\u00f2s brut i, a sobre, la gyoza.<\/p>\n<p>El concurs, que t\u00e9 bastant repercussi\u00f3 a nivell estatal, es far\u00e0 a Valladolid els dies <strong>9, 10 i 11 de novembre<\/strong>, unes dates en qu\u00e8 tamb\u00e9 se celebra el\u00a0<strong>Campionat Mundial de la Tapa<\/strong>. En aquest marc, i com mesura de dinamitzaci\u00f3 tur\u00edsticogastron\u00f2mica, se celebrar\u00e0 el<strong>\u00a0Festival Internacional de la Tapa fins al 15 de novembre<\/strong>\u00a0i als bars i restaurants de Valladolid\u00a0<strong>s&#8217;hi podran tastar les tapes guanyadores i apadrinades<\/strong>\u00a0per aquests establiments.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El\u00a0Concurs Nacional de Pinxos i Tapes de Valladolid\u00a0ha anunciat qui s\u00f3n els 46 cuiners seleccionats que&hellip;<\/p>\n","protected":false},"author":1,"featured_media":27269,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"gallery","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":[692,953],"tags":[],"coauthors":[],"class_list":["post-27268","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-actualitat","category-concursos-i-premis","post_format-post-format-gallery"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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