{"id":87026,"date":"2024-01-25T09:21:42","date_gmt":"2024-01-25T08:21:42","guid":{"rendered":"https:\/\/gastronomicament.cat\/?p=87026"},"modified":"2024-01-25T09:21:42","modified_gmt":"2024-01-25T08:21:42","slug":"les-receptes-de-pepe-carvalho-al-restaurant-cuit","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/ca\/les-receptes-de-pepe-carvalho-al-restaurant-cuit","title":{"rendered":"Les receptes de Pepe Carvalho al restaurant Cuit"},"content":{"rendered":"<p>La\u00a0<strong>literatura, la cuina i el vi<\/strong>\u00a0seran els eixos del cicle gastron\u00f2mic organitzat per la denominaci\u00f3 d&#8217;origen Pla i Llevant &#8211; Mallorca.<\/p>\n<p>Cada mes hi haur\u00e0 un maridatge basat en escriptors que a la seva obra han mostrat afecci\u00f3 per la gastronomia manifestada en les propostes de menjars que realitzen els personatges que intervenen a les obres. Hi ha molts autors que citen plats als seus escrits. De fet, autors com ara Simenon, Proust, Flaubert, Donna Leon, en s\u00f3n alguns exemples i sobre la seva obra es proposaran els maridatges.<\/p>\n<p>Per a aquest p<strong>rimer maridatge<\/strong>\u00a0s\u2019ha escollit l\u2019escriptor\u00a0<strong>Manuel V\u00e1zquez Montalb\u00e1n<\/strong>\u00a0(Barcelona, 1939-Bangkok, 2003), autor de la s\u00e8rie de novel\u00b7les del detectiu privat Pepe Carvalho, gallec, personatge del popular barri del Raval de Barcelona. L&#8217;encarregat de donar vida les propostes culin\u00e0ries que apareixen a les novel\u00b7les protagonitzades per Carvalho ser\u00e0 el cuiner Miquel Calent, qui es basar\u00e0 en el llibre:\u00a0<em>Les receptes de Pepe Carvalho,<\/em>\u00a0publicat pel mateix V\u00e1zquez Montalb\u00e1n.<\/p>\n<p>En aquest llibre, l&#8217;escriptor hi va recollir una antologia dels \u00e0pats proposats. Es reprodueix el text de la novel\u00b7la en qu\u00e8 apareix el plat i, finalment, se\u2019n d\u00f3na la recepta i el proc\u00e9s d\u2019elaboraci\u00f3. En aquest maridatge Miquel Calent ha reininterpreat aquestes receptes. Un cop elegits els plats s\u2019ha pensat que vins d\u2019algun dels cellers del Pla i Llevant s\u2019adaptaven millor a aquestes propostes i es va triar el\u00a0<strong>celler Can Majoral d\u2019Algaida<\/strong>, reconegut per la seva elaboraci\u00f3 de vins aut\u00f2ctons i amb varietats internacionals i pels seus propostes de vins innovadors.<\/p>\n<p>Els plats i vins escollits per a aquesta ocasi\u00f3 s\u00f3n:<\/p>\n<ul>\n<li>Entrep\u00e0 de Peix de la senyora Paca, de la novel\u00b7la\u00a0<em>Tatuaje\u00a0<\/em>amb el vi Butibalaus\u00ed blanc, barreja de varietats de ra\u00efm blanc.<\/li>\n<li>Seques amb botifarra de la novel\u00b7la\u00a0<em>Historias de fantasma<\/em>s amb el vi Capgir\u00f3 negre, monovarietal de gir\u00f3 negre.<\/li>\n<li>Arr\u00f2s de Bacall\u00e0 i sobrassada, de la novel\u00b7la\u00a0<em>Tatuaje\u00a0<\/em>amb el vi Galdent, monovarietal de viognier.<\/li>\n<li>Espatla de xot a la P\u00e9rigord de la novel\u00b7la\u00a0<em>La soledad del manager<\/em>amb el vi Turgent, monovarietal de syrah<\/li>\n<li>Profiteroles i terrina de taronja amb\u00a0Marnier amb Vinblanc, vi bullit, abans de fermentar el most \u00e9s col\u00b7locat en una caladora al foc i s\u2019evapora part de l\u2019aigua concentrant-se el sucre, posteriorment fermenat.<\/li>\n<\/ul>\n<p>El maridatge es far\u00e0 el\u00a0<strong>8 de febrer<\/strong>, dijous a partir de les<strong>\u00a020 h<\/strong>, al\u00a0<strong>restaurant Cuit<\/strong>, situat al terrat de l\u2019<strong>hote<\/strong>l\u00a0<strong>Nakar<\/strong>, Carrer Jaume III, 23\u00a0<strong>Palma<\/strong>. Les\u00a0<strong>reserves\u00a0<\/strong>es poden fer al correu cancalent [arrova] cancalent [punt] com o al tel\u00e8fon: 871510046. Preu: 55 euros. Places limitades.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Els vins de Can Majoral es maridaran amb els plats que menjava el personatge de V\u00e1zquez&hellip;<\/p>\n","protected":false},"author":1,"featured_media":87027,"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":[692,778],"tags":[],"coauthors":[2053],"class_list":["post-87026","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualitat","category-cursos-i-tallers"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Les receptes de Pepe Carvalho al restaurant Cuit - 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