{"id":70814,"date":"2015-03-17T21:47:31","date_gmt":"2015-03-17T20:47:31","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/panades-de-sipia-una-recepta-de-cuina-mallorquina"},"modified":"2015-03-17T21:47:31","modified_gmt":"2015-03-17T20:47:31","slug":"panades-de-sipia-una-recepta-de-cuina-mallorquina","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/de\/recepta\/panades-de-sipia-una-recepta-de-cuina-mallorquina","title":{"rendered":"Panades de s\u00edpia, una recepta de cuina mallorquina"},"content":{"rendered":"<p><em>\u00c9s temps de carxofes, de ceba tendra, s\u2019acosta el temps de x\u00edtxeros (o p\u00e8sols, o estiragassons, o pitxos\u2026). \u00c9s temps de que el temps millori ( i millora!). \u00c9s temps de dej\u00fa en divendres. Temps de la jaia \u2018Corema\u2019 i les seves set cames. I amb tot aix\u00f2 s\u2019acosta el temps de panades, de rubiols, de crespells\u2026 Vaja, que a poc a poc, el Nadal torna Pasqua i el fred, una agradable escalfor. \u00a0<\/em><\/p>\n<p><em>Per tot aix\u00f2, aquest cap de setmana, no he pogut evitar preparar amb ma mare aquestes<strong> panades de s\u00edpia<\/strong>, <em>una recepta de cuina mallorquina.<\/em> S\u00f3n diferents a les de carn, per\u00f2 personalment, m\u2019agraden m\u00e9s. La s\u00edpia queda fluixa, i lliga molt b\u00e9 amb els p\u00e8sols. Per altre banda, per fer-les m\u00e9s saludables, vaig demanar una recepta de pasta a alg\u00fa que hi ent\u00e9n molt de cuina tradicional: na Caty Roca, de sa Pobla. Sabeu qu\u00e8 em va dir? \u2018A mi no em sap gens de greu donar receptes. Jo la vaig d\u2019una manera, i a tu et sortir\u00e0 a la teva manera, tothom hi posa qualque cosa personal. A m\u00e9s, si mai no hi s\u00f3c, trob que no s\u2019han de perdre!\u2019 I vaig trobar que tenia tota la ra\u00f3 del m\u00f3n. Moltes gr\u00e0cies, Caty!<br \/>\n<\/em><\/p>\n<p><em>Aquesta pasta no du sa\u00efm, aguanta b\u00e9 uns quants dies i nom\u00e9s t\u00e9 un petit truc: vol escalfor perqu\u00e8 sigui m\u00e9s bona de manejar.\u00a0<\/em><\/p>\n<p><em>Us he conven\u00e7ut? \u00a0<\/em><\/p>\n<p><strong>Ingredients<br \/>\n<\/strong><em>Per a unes 10-12 panades<\/em><\/p>\n<p>Per a la pasta:<\/p>\n<ul>\n<li>Un quilo de farina fluixa<\/li>\n<li>300 ml d\u2019oli d\u2019oliva<\/li>\n<li>300 ml de vi blanc<\/li>\n<\/ul>\n<p>Per el farcit:<\/p>\n<ul>\n<li>Dues o tres carxofes.<\/li>\n<li>Una s\u00edpia grossa i neta. (Entre uns 400-500 g)<\/li>\n<li>500 g de x\u00edtxeros (dits tamb\u00e9 p\u00e8sols) (Poden ser congelats)<\/li>\n<li>Un manat de ceba tendra (dits tamb\u00e9 grells)<\/li>\n<li>Oli d\u2019oliva<\/li>\n<li>Sal<\/li>\n<li>Pebre bo<\/li>\n<li>Pebre bord (dit tamb\u00e9 pebre vermell)<\/li>\n<\/ul>\n<p><strong>Elaboraci\u00f3<\/strong><\/p>\n<p>Primer, tallarem la s\u00edpia a daus no molt petits perqu\u00e8 torna petita quan cou. Com el dit gros de la m\u00e0, m\u00e9s o manco. La ficarem dins un bol i la tremparem al gust amb oli, sal, pebre bo i pebre bord. Passau que la pasta no du sal, i conv\u00e9 que siguin gustoses.<\/p>\n<p>Prepararem les verdures. Tallarem les cebes tendres petites (un tall transversal, i despr\u00e9s tallades d\u2019un mig cent\u00edmetre). Pelarem les carxofes, i les tallarem a quarts, i despr\u00e9s les llescarem fines. Ho ajuntam amb els x\u00edtxeros i ho trempam igual que la s\u00edpia.<\/p>\n<p>\u00c9s el moment de fer la pasta. Mesclam el vi i l\u2019oli i ho encalentim una mica: ha de ser tebi, calentet. Aquest punt \u00e9s molt important perqu\u00e8 la pasta sigui bona de treballar. \u00a0A poc a poc, hi ficam la farina per tandes i anam removent amb la m\u00e0, a fi d\u2019aconseguir una pasta homog\u00e8nia i llisa. La traiem i la pastem una mica amb energia sobre la taula per fer-la lligar b\u00e9. \u00c9s apunt. Conv\u00e9 que la tingueu tapadeta amb paper film o un peda\u00e7 perqu\u00e8 \u00a0no ressequi.<\/p>\n<p>\u00c9s el moment de donar forma a les panades, per aix\u00f2 adjunt el tutorial de l\u2019altre recepta de <a href=\"http:\/\/demelisucre.gastronomicament.cat\/2013\/03\/24\/panades\/\" target=\"_blank\" rel=\"noopener\">panades<\/a>:<\/p>\n<p>1. Primer agafam un trosset de pasta, la treballam perqu\u00e8 ens quedi una bolla, i amb els palmells li donam com a forma de gota. Endinsam aquesta punta cap a dins amb el dit gros. Jo utilitz un trosset de paper de forn, perqu\u00e8 m\u2019ajuda a voltar la panada amb facilitat i la fa m\u00e9s manejable.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"http:\/\/gastronomicament.cat\/wp-content\/uploads\/2014\/05\/panada-mallorca.jpg\" alt=\"\" width=\"300\" height=\"300\" \/><\/p>\n<p>2. Amb l\u2019ajuda dels dits, anam estrenyent les parets dels costats i la del fons. Jo m\u2019ajud de la m\u00e0 en forma de\u00a0c\u00f2ncava per guiar-ne la forma. Ens ha de quedar una cosa aix\u00ed.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"http:\/\/gastronomicament.cat\/wp-content\/uploads\/2014\/05\/panada-de-sipia.jpg\" alt=\"\" width=\"300\" height=\"300\" \/><\/p>\n<p>3. La farcim de carn i\/o x\u00edtxeros segons hagueu escollit. En el cas de que hagueu escollit x\u00edtxeros, \u00e9s preferible que siguin abaix perqu\u00e8 aix\u00ed el suquet de la carn els d\u00f3na gust. Col\u00b7locam, si aix\u00ed ho hem decidit, un trosset de sobrassada i un o dos de xulla.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"http:\/\/gastronomicament.cat\/wp-content\/uploads\/2014\/05\/receta-panada-de-mallorca.jpg\" alt=\"\" width=\"300\" height=\"300\" \/><\/p>\n<p>4. Es el moment de fer-li una tapadora. Ens ajudarem de la m\u00e0, i farem una tapadora de pasta no molt gruixuda que col\u00b7locarem sobre. \u00a0Podeu ajudar-vos d\u2019unes estisores per donar-li la forma rodona. Despr\u00e9s fent pin\u00e7a amb els dits, unirem les parets de la panada amb la tapadora.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"http:\/\/gastronomicament.cat\/wp-content\/uploads\/2014\/05\/receta-panada-mallorquina.jpg\" alt=\"\" width=\"300\" height=\"300\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"http:\/\/gastronomicament.cat\/wp-content\/uploads\/2014\/05\/recepta-panada.jpg\" alt=\"\" width=\"300\" height=\"300\" \/><\/p>\n<p>5. Ara \u00e9s el moment de fer-li el pessic: per aix\u00f2 pessigarem amb dos dits un trosset de la pasta i amb el dit gros, tombarem aquest pessic cap al centre, i tornarem a pessigar arran d\u2019aquest, i aix\u00ed anar fent, fins acabar la panada. \u00c9s m\u00e9s f\u00e0cil del que sembla.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"http:\/\/gastronomicament.cat\/wp-content\/uploads\/2014\/05\/panada-cuina-mallorquina.jpg\" alt=\"\" width=\"300\" height=\"300\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"http:\/\/gastronomicament.cat\/wp-content\/uploads\/2014\/05\/empanada-mallorquina.jpg\" alt=\"\" width=\"300\" height=\"300\" \/><\/p>\n<p>Una vegada estan totes fetes, les podeu coure, o b\u00e9 les podeu congelar per quant us vinguin de gust. Per coure-les, les enfornam amb temperatura a dalt i a baix, amb el forn calent a uns 200 \u00baC. Han d\u2019estar uns 50-60 minutets, fins a ser ben rosses, i ja s\u00f3n apunt!! Bon profit!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"http:\/\/gastronomicament.cat\/wp-content\/uploads\/2014\/05\/panades-de-sipia.jpg\" alt=\"\" width=\"640\" height=\"429\" \/><!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00c9s temps de la jaia \u2018Corema\u2019 i les seves set cames. I amb tot aix\u00f2 s\u2019acosta&hellip;<\/p>\n","protected":false},"author":33,"featured_media":54609,"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":[1490],"concurs-mossegades":[],"dificultat":[1532],"ingredient":[1563],"plat":[1564],"preu-per-racio":[1689],"receptes-tematiques":[1709,1685],"temps-de-preparacio":[1507],"coauthors":[],"class_list":["post-70814","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes-de","dificultat-mitjana-de","ingredient-marisc-i-peix-de","plat-entrant-de","preu_per_racio-menys-de-2-euros-de","tematica-pasqua-de","tematica-receptes-cuina-mallorquina-de","temps_de_preparacio-entre-1-i-2-hores-de"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- 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