{"id":4640,"date":"2012-09-24T21:30:30","date_gmt":"2012-09-24T21:30:30","guid":{"rendered":"http:\/\/anardetapes.cat\/?p=4640"},"modified":"2022-04-07T11:16:49","modified_gmt":"2022-04-07T09:16:49","slug":"pasta-amb-cervesa-i-salsitxa","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/ca\/recepta\/pasta-amb-cervesa-i-salsitxa","title":{"rendered":"Pasta amb cervesa i salsitxa"},"content":{"rendered":"<p><strong>Ingredients\u00a0<\/strong><\/p>\n<p><em>Per a 2 persones<\/em><\/p>\n<p>&#8211; 200 g de\u00a0<em>tortiglioni<\/em> (o un altre tipus de pasta)<br \/>\n&#8211;\u00a0150 g de salsitxa (o botifarra)<br \/>\n&#8211;\u00a0\u00bd ceba<br \/>\n&#8211;\u00a050 g de mantega<br \/>\n&#8211;\u00a020 cl de cervesa<br \/>\n&#8211;\u00a03 o 4 cullerades soperes de nata per cuinar<br \/>\n&#8211;\u00a0Un raig d\u2019oli<br \/>\n&#8211; Unes fulles de roman\u00ed<\/p>\n<p><strong>Preparaci\u00f3<\/strong><\/p>\n<p style=\"text-align: justify;\">Per comen\u00e7ar, treieu la pell a la salsitxa, esmicoleu-la i coeu-la en una paella amb un raig d\u2019oli (molt poc) i deixau-la a part. Despr\u00e9s, tallau la ceba a trossos i posau-la en una paella ampla amb la mantega (que pot ser la mateixa on heu cuit la salsitxa).<\/p>\n<p style=\"text-align: justify;\">Abans que la ceba agafi color, afegiu-hi la cervesa i deixeu que s\u2019evapori, sense tapa i amb flama fluixa, de manera que la ceba tingui temps de coure&#8217;s. Quan la cervesa s\u2019hagi redu\u00eft, passau el contingut de la paella pel minipimer. Tornau a abocar a la paella la crema de ceba i cervesa, la salsitxa, 3 cullerades de nata (no us passeu amb la nata si no matareu el gust amarg de la cervesa) i unes fulles de roman\u00ed. Tapau, deixeu que faci xup xup 3-4 minuts a flama baixa i apagueu el foc.<\/p>\n<p style=\"text-align: justify;\">Coeu la pasta. Un minut abans que estigui feta, tornau a engegar el foc a la paella. Escorreu-la al dente i abocau-la a la paella. Remenau amb la flama forta un minut i emplatau.<\/p>\n<p style=\"text-align: justify;\"><em>Buon appetito<\/em>!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Per comen\u00e7ar, treieu la pell a la salsitxa, esmicoleu-la i coeu-la en una paella amb un&hellip;<\/p>\n","protected":false},"author":21,"featured_media":4643,"menu_order":0,"comment_status":"open","ping_status":"closed","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":[12],"concurs-mossegades":[],"dificultat":[686],"ingredient":[731],"plat":[],"preu-per-racio":[677],"receptes-tematiques":[],"temps-de-preparacio":[680],"coauthors":[],"class_list":["post-4640","recepta","type-recepta","status-publish","format-gallery","has-post-thumbnail","hentry","category-receptes","dificultat-baixa","ingredient-pasta","preu_per_racio-entre-2-i-5-euros","temps_de_preparacio-menys-de-30-minuts"],"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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