{"id":20698,"date":"2015-06-27T12:19:16","date_gmt":"2015-06-27T10:19:16","guid":{"rendered":"http:\/\/gastronomicament.cat\/?post_type=recepta&#038;p=20698"},"modified":"2022-04-07T11:17:47","modified_gmt":"2022-04-07T09:17:47","slug":"xuixo-de-girona","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/ca\/recepta\/xuixo-de-girona","title":{"rendered":"Xuixo de Girona"},"content":{"rendered":"<p>El xuixo (o xut a les comarques tarragonines, &#8216;Tornem-hi&#8217; a Badalona o alguns pobles del baix Maresme, o fins i tot\u00a0<em>chucho\u00a0<\/em>o suso al Pa\u00eds Valenci\u00e0) no \u00e9s un past\u00eds, com diu la Gastroteca de la Generalitat de Catalunya. \u00c9s una pasta, tal com tamb\u00e9 ens explica el mestre Jaume F\u00e0brega en diverses ocasions.<\/p>\n<p>La seva proced\u00e8ncia original \u00e9s gironina, encara que \u00e9s una de les pastes m\u00e9s conegudes a tot el territori catal\u00e0. Aquesta \u00e9s la\u00a0<strong>recepta del xuixo de Girona<\/strong>.<\/p>\n<p><strong>Ingredients<\/strong>:<\/p>\n<ul>\n<li>200 g mantega<\/li>\n<li>100 g sucre<\/li>\n<li>2 ous<\/li>\n<li>20 g de llevat<\/li>\n<li>200 g de farina<\/li>\n<li>1 dl de llet<\/li>\n<li>1 polsim de sal<\/li>\n<li>Canyella en pols<\/li>\n<li>Crema pastissera o catalana<\/li>\n<li>Oli de gira-sol<\/li>\n<\/ul>\n<p><strong>Preparaci\u00f3<\/strong>:<\/p>\n<p>En un atuell barregeu-hi la mantega, el sucre i els ous batuts. Tot seguit afegiu-hi la canyella, un polsim de sal i el llevat. Un cop tot barrejat afegiu-hi la farina passada pel tam\u00eds. Feu una pasta fina i sense grumolls. Tot seguit tireu-hi la llet.<\/p>\n<p>Un cop barrejat tot, poseu la massa sobre una taula untada amb oli i lamineu-la, procurant untar el corr\u00f3 amb oli a fi que s\u2019enganxi la pasta. Talleu-la a trossos rectangulars d\u2019uns 15 x 10 cm. A sobre esteneu-hi una mica de crema pastissera o catalana ben freda. Introdu\u00efu les puntes cap endavant i caragoleu la pasta, a fi que la crema no en pugui sortir. Col\u00b7loqueu-los en un lloc calent en una safata greixada i tapada amb un drap per tal que no faci crosta i fermentin. Quan tinguin el volum desitjat fregiu-los en oli abundant. Un cop rossos i escorreguts, empolseu-los amb sucre.<\/p>\n<p><strong>Variacions<\/strong>:<\/p>\n<p>En lloc de mantega es pot utilitzar llard. La massa es pot aromatitzar amb peladura de llimona ratllada. Tamb\u00e9 es poden farcir amb crema de t\u00f2fona, xocolata, etc.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El xuixo (o xut a les comarques tarragonines, &#8216;Tornem-hi&#8217; a Badalona o alguns pobles del baix Maresme, o fins i tot\u00a0chucho\u00a0o suso al Pa\u00eds Valenci\u00e0) no \u00e9s un past\u00eds, com diu la Gastroteca de la Generalitat de Catalunya. \u00c9s una pasta, tal com tamb\u00e9 ens explica el mestre Jaume F\u00e0brega [&hellip;]<\/p>\n","protected":false},"author":32,"featured_media":20699,"menu_order":0,"comment_status":"open","ping_status":"closed","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":[12],"concurs-mossegades":[],"dificultat":[685],"ingredient":[738],"plat":[687],"preu-per-racio":[],"receptes-tematiques":[],"temps-de-preparacio":[],"coauthors":[],"class_list":["post-20698","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes","dificultat-mitjana","ingredient-ous","plat-postres"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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