{"id":9887,"date":"2014-01-08T17:13:59","date_gmt":"2014-01-08T16:13:59","guid":{"rendered":"http:\/\/gastronomicament.cat\/?p=9887"},"modified":"2022-04-07T11:17:34","modified_gmt":"2022-04-07T09:17:34","slug":"pintxo-de-pure-de-calcots-amb-tomaquet-confitat-cruixent-de-baco","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/ca\/recepta\/pintxo-de-pure-de-calcots-amb-tomaquet-confitat-cruixent-de-baco","title":{"rendered":"Pintxo de pur\u00e9 de cal\u00e7ots amb tom\u00e0quet confitat i cruixent de bac\u00f3"},"content":{"rendered":"<p><strong>Ingredients<\/strong><\/p>\n<p><em>Per al pur\u00e9 de cal\u00e7ots amb romesco<\/em><\/p>\n<ul>\n<li>7 cal\u00e7ots cuits (fets a la brasa o al forn)<\/li>\n<li>1 patates blanques bullides<\/li>\n<li>1,5 cullerades de salsa romesco<\/li>\n<li>nou moscada<\/li>\n<li>mantega<\/li>\n<li>llet<\/li>\n<li>sal<\/li>\n<\/ul>\n<p><em>Per al pintxo<\/em><\/p>\n<ul>\n<li>pur\u00e9 de cal\u00e7ots amb romesco<\/li>\n<li>2 tires de bac\u00f3<\/li>\n<li>2 llesques de tom\u00e0quet confitat<\/li>\n<li>pebre negre<\/li>\n<li>sal rosa de l&#8217;Himalaya<\/li>\n<li>coriandre fresc<\/li>\n<\/ul>\n<p><strong>Elaboraci\u00f3<\/strong><br \/>\nTalleu la part verda del cal\u00e7ot per una banda i les arrels per un altre.\u00a0Renteu-los un per un sota l&#8217;aixeta per extreure&#8217;n tota la sorra. Els llevem l&#8217;arrel.<\/p>\n<p>Col\u00b7loqueu-los en una graella per al forn.\u00a0Si els poseu ben ordenadets, es couren millor, m\u00e9s uniformement.\u00a0Els posem a coure a 200\u00ba durant 35-40 minuts. Si utilitzeu una graella oberta us recomano posar-hi una mica de paper d&#8217;alumini a sota, ja que us tacaran el forn. Per\u00f2 els heu d&#8217;anar controlant. Pensau que els heu d&#8217;apretar una mica i comprovar que siguin tous per dins.<\/p>\n<p>Col\u00b7loqueu tots els cal\u00e7ots en una safata, traieu-ne la primera capa, que ha de sortir amb facilitat, i els reserveu.\u00a0Despr\u00e9s, els hem de triturar una mica.\u00a0Us quedar\u00e0 una pasta amb una mica de veta. No us preocupeu que m\u00e9s endavant ho tornarem a triturar.<\/p>\n<p>A continuaci\u00f3 preparareu una mena de beixamel tradicional o el que se&#8217;n diu un &#8220;roux&#8221;: Posem la mantega en una paella i un cop desfeta, hi incorporem la farina i la deixarem torrar una mica.\u00a0Anem afegint miquetes de llet i ho lliguem amb una cullera mateix. Per cert, tamb\u00e9 podeu afegir\u00a0un polsim de nou moscada per aromatitzar la beixamel i hi posam sal.<\/p>\n<p>Despr\u00e9s, posem els cal\u00e7ots en un bol m\u00e9s gros\u00a0i els barregem amb la beixamel. Ho deixarem refredar.<\/p>\n<p>La passa seg\u00fcent \u00e9s bullir un parell de patates blanques, despr\u00e9s les pelem i les aixafem.\u00a0Quan tinguin aquesta textura de pur\u00e9,\u00a0les incorporem a la barreja de cal\u00e7ots i beixamel,\u00a0juntament amb una mica de salsa romesco. De nou, ho triturem tot plegat fins que quedi\u00a0una textura fina i tendrem el\u00a0pur\u00e9 de cal\u00e7ot preparat.<\/p>\n<p>Despr\u00e9s tallarem els tom\u00e0quets confitats, tota una delicatessen que podeu comprar en botigues especialitzades en confitures.<br \/>\nHo servirem en unes culleretes individuals, com les de la fotografia.\u00a0Prepararem una m\u00e0nega pastissera amb un cornet rod\u00f3 ample.\u00a0L&#8217;omplim de pur\u00e9 de cal\u00e7ot la cullera. Ho podem ferm amb el pur\u00e9 en fred, calent o mig-mig.<\/p>\n<p>A continuaci\u00f3 hi posarem una mica tom\u00e0quet confitat, amb gr\u00e0cia, i un polsim de pebre negre.<\/p>\n<p>Per acabar, en una paella a foc molt baix, feu una mica de bac\u00f3 fins que us quedi ben cruixent.\u00a0Mentre, li podem col\u00b7locar unes fulles de coriandre a mode decoratiu, per\u00f2 que tamb\u00e9 li aportar\u00e0 un aroma caracter\u00edstic al pintxo.<\/p>\n<p>Finalment, col\u00b7loqueu un trosset de bac\u00f3 cruixent per sobre del tom\u00e0quet.\u00a0Acabarem amb una mica de sal rosa de l&#8217;Himalaya. Ja s\u00e9 que sona contradictori, per\u00f2 \u00e9s una sal no gaire salada&#8230;amb un perfum peculiar i cruixent. I\u00a0ja els podem servir.<\/p>\n<p>Bon profit!<!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Talleu la part verda del cal\u00e7ot per una banda i les arrels per un altre. Renteu-los&hellip;<\/p>\n","protected":false},"author":76,"featured_media":10013,"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":[797],"dificultat":[686],"ingredient":[736],"plat":[],"preu-per-racio":[],"receptes-tematiques":[],"temps-de-preparacio":[681],"coauthors":[],"class_list":["post-9887","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes","concurs_receptes_mossegades-concurs-receptes-gener-2014","dificultat-baixa","ingredient-tapes-i-barquetes","temps_de_preparacio-entre-30-i-60-minutes"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the 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