{"id":6066,"date":"2013-02-05T20:55:34","date_gmt":"2013-02-05T19:55:34","guid":{"rendered":"http:\/\/anardetapes.cat\/?p=6066"},"modified":"2022-04-07T11:16:57","modified_gmt":"2022-04-07T09:16:57","slug":"recepta-escaldums-de-pollastre","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/ca\/recepta\/recepta-escaldums-de-pollastre","title":{"rendered":"Recepta. Escaldums de pollastre"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>Ingredients<\/strong>:<em><br \/>\nPer a 4 persones<\/em><\/p>\n<ul style=\"text-align: justify;\">\n<li>1 pollastre tallat en 8 trossos<\/li>\n<li>farina per enfarinolar la carn<\/li>\n<li>1 ceba grossa o dues de petites<\/li>\n<li>1 cabe\u00e7a d\u2019alls<\/li>\n<li>1 tom\u00e0tiga de ramellet<\/li>\n<li>100 g de xer\u00e8s sec (o brandi)<\/li>\n<li>20 ametles torrades i sense pell<\/li>\n<li>8 prunes seques<\/li>\n<li>oli d\u2019oliva<\/li>\n<li>sal<\/li>\n<li>pebre bo<\/li>\n<li>unes branquetes de moraduix<\/li>\n<li>1 fulla de llorer<\/li>\n<li>una vintena de patates petites (patat\u00f3)<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Preparaci\u00f3<\/strong>:<\/p>\n<p style=\"text-align: justify;\">Salpebrau la carn; passau-la per farina i fregiu-la dins una paella gran amb 4 cullerades d\u2019oli d\u2019oliva. Quan la carn sigui ben rossa, treis-la de la paella i posau-la a degotar damunt paper absorbent. Colau l\u2019oli, que aprofitareu per fer el sofregit.<\/p>\n<p style=\"text-align: justify;\">Pelau la ceba i picau-la ben fina. Pelau un poc la cabe\u00e7a d\u2019alls (ha de quedar d\u2019una pe\u00e7a). Ratllau la tom\u00e0tiga. Posau una olla al foc amb 1 litre d\u2019aigua.<\/p>\n<p style=\"text-align: justify;\">Posau una greixonera al foc amb l\u2019oli que heu colat. Sofegiu-hi la ceba i la cabe\u00e7a d\u2019alls al m\u00ednim fins que la ceba sigui transparent. Incorporau-hi ara la tom\u00e0tiga i apujau el foc. Quan sigui ben brillant, abocau-hi l\u2019aigua bullent, les tallades, el llorer, el xer\u00e8s (o el brandi). Afegiu-hi sal i feis bullir la carn durant aproximadament 45 minuts al m\u00ednim.<\/p>\n<p style=\"text-align: justify;\">Mentrestant, picau el moraduix amb les ametles dins el morter fins aconseguir una pasta ben fina. Aclariu-la amb un poc de brou de la greixonera. Posau les prunes en remull amb aigua calenta perqu\u00e8 es rehidratin.<\/p>\n<p style=\"text-align: justify;\">Pelau el patat\u00f3 i fregiu-lo. Posau-lo a degotar damunt paper absorbent.<\/p>\n<p style=\"text-align: justify;\">Al cap de 45 minuts, comprovau que la carn \u00e9s cuita punxant-la amb una forqueta. Ha de ser ben fluixeta, per\u00f2 no s\u2019ha de desfer en tocar-la. Si veis que encara \u00e9s una mica dura, coeu-la una estona m\u00e9s. En cas que el l\u00edquid hagi minvat molt durant la cocci\u00f3, podeu afegir-hi un tass\u00f3 d\u2019aigua bullenta (o m\u00e9s, si fa falta).<\/p>\n<p style=\"text-align: justify;\">Quan la carn sigui cuita, abocau dins la greixona el patat\u00f3, les prunes i el contingut del morter. Donau un bull al conjunt i retirau la greixonera del foc.<\/p>\n<p style=\"text-align: justify;\"><strong>Nota:<\/strong> Aquests escaldums es fan tamb\u00e9 d\u2019indiot. S\u00f3n tan bons, o m\u00e9s, l\u2019endem\u00e0.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Per a 4 persones 1 pollastre tallat en 8 trossos farina per enfarinolar la carn 1 ceba grossa o dues de petites 1 cabe\u00e7a d\u2019alls 1 tom\u00e0tiga de ramellet 100 g de xer\u00e8s sec (o brandi) 20 ametles torrades i sense pell 8 prunes seques oli d\u2019oliva sal pebre [&hellip;]<\/p>\n","protected":false},"author":16,"featured_media":6067,"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":[739],"plat":[],"preu-per-racio":[678],"receptes-tematiques":[795],"temps-de-preparacio":[682],"coauthors":[],"class_list":["post-6066","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes","dificultat-mitjana","ingredient-carn","preu_per_racio-entre-5-i-10-euros","tematica-nadal-i-cap-dany","temps_de_preparacio-entre-1-i-2-hores"],"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 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recepta. 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