{"id":6215,"date":"2013-02-20T23:12:28","date_gmt":"2013-02-20T23:12:28","guid":{"rendered":"http:\/\/anardetapes.cat\/?p=6215"},"modified":"2022-04-07T11:16:57","modified_gmt":"2022-04-07T09:16:57","slug":"roses-cruixents","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/ca\/recepta\/roses-cruixents","title":{"rendered":"Roses cruixents"},"content":{"rendered":"<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li><span style=\"font-size: 13px; line-height: 19px;\">1 full de pasta bric de 90 g, rollo de 1&#8217;5 metres.<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">5 pomes<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">1 litre d&#8217;aigua<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">500 grams de sucre<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">El suc de 1\/2 llimona<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">3 porros<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">Formatge ratllat<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">Farigola seca<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">Carn mixta capolada<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">2 cebes<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">1 all<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">Sal i pebre<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">Mel<\/span><\/li>\n<\/ul>\n<p><strong>Elaboraci\u00f3<\/strong><br \/>\nElaboraci\u00f3 de la poma:<br \/>\n(Idea extreta de Martha Stewart&#8217;s Pies &amp; Tarts)<\/p>\n<p>1. Posem a bullir un litre d&#8217;aigua amb el sucre i el suc de la llimona. Quan bulli ho retiram del foc i ho tapem.<br \/>\n2. Mentre netegem la pell de la poma, li treiem el cor. Fem el mateix amb la resta de pomes. Al centre de les pomes espr\u00e8mer el resta de la llimona.<br \/>\n3. Tallam les pomes a rondaxes i les dipositem en l&#8217;alm\u00edbar que tenim reservat calent.<br \/>\n4. Un cop hi acabem de posar totes les rodanxes de pomes, cal tapar la superf\u00edcie amb paper paper de forn i deixar-ho reposar uns 40 minuts.<\/p>\n<p>Elaboraci\u00f3 del farcit de carn:<\/p>\n<p>1. Pelem i tallem les cebes i els alls i els sofregim en una paella fins que la ceba sigui transparent.<br \/>\n2. Hi afegim la carn capolada que pr\u00e8viament haurem salpebrat. Ho remenem perqu\u00e8 no s&#8217;hi facin grumolls.<br \/>\n3. Deixem-ho coure fins que la carn estigui cuita i s&#8217;hagi begut tot el l\u00edquid.<br \/>\n4. Reserveu-ho i deixeu-ho refredar.<\/p>\n<p>Muntatge de la tapa:<\/p>\n<p>1. Treieu la poma de l&#8217;alm\u00edbar i deixeu-ho damunt d&#8217;un drap de cuina per esc\u00f2rrer b\u00e9 tot l&#8217;alm\u00edbar.<br \/>\n2. Estenneu el full de pasta bric (aqu\u00ed cal treballar r\u00e0pid perqu\u00e8 no se&#8217;ns assequi el bric).<br \/>\n3. A la part superior del full de brick, escampeu-hi les rodanxes de poma, de manera que mitja rodanxa sobresurti el full bric.<br \/>\n4. A sota, repartiu la carn capolada, una mica de formatge i farigola.<br \/>\n5. Doblegueu la resta de full de manera que la carn quedi embolicada damunt la poma.<br \/>\n6. Cargoleu les vores perque agafi aquesta forma de rosa.<br \/>\n7. Fixeu-ho amb escuradents.<br \/>\nCocci\u00f3 de la rosa cruixent:<br \/>\n&#8211; Es pot fer al forn: 5 minuts a 220\u00ba<br \/>\n&#8211; O b\u00e9 fregir en una olleta amb suficient oli perqu\u00e8cobreixi tota la pasta filo (la poma no cal).<br \/>\nServiu-ho amb un potet amb mel perqu\u00e8 cada conmensal se&#8217;n pugui posar un roll.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Elaboraci\u00f3 de la poma: (Idea extreta de Martha Stewart&#8217;s Pies &amp; Tarts) 1. Posem a bullir&hellip;<\/p>\n","protected":false},"author":34,"featured_media":6216,"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":[711],"dificultat":[685],"ingredient":[736],"plat":[684],"preu-per-racio":[],"receptes-tematiques":[],"temps-de-preparacio":[],"coauthors":[],"class_list":["post-6215","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes","concurs_receptes_mossegades-concurs-receptes-febrer-2013","dificultat-mitjana","ingredient-tapes-i-barquetes","plat-entrant"],"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>Roses cruixents<\/title>\n<meta name=\"description\" content=\"Roses cruixents\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastronomicament.cat\/ca\/recepta\/roses-cruixents\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Roses cruixents\" \/>\n<meta property=\"og:description\" content=\"Roses cruixents\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gastronomicament.cat\/ca\/recepta\/roses-cruixents\" \/>\n<meta property=\"og:site_name\" content=\"Gastron\u00f2micament\" \/>\n<meta property=\"article:modified_time\" content=\"2022-04-07T09:16:57+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2013\/02\/DSC4988.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"797\" \/>\n\t<meta property=\"og:image:height\" content=\"1203\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@gastronomicamen\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n\t<meta name=\"twitter:label2\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data2\" content=\"M. 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