{"id":71939,"date":"2014-01-22T14:35:36","date_gmt":"2014-01-22T13:35:36","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/tigres"},"modified":"2014-01-22T14:35:36","modified_gmt":"2014-01-22T13:35:36","slug":"tigres","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/de\/recepta\/tigres","title":{"rendered":"Tigres"},"content":{"rendered":"<p><strong>Ingredients<\/strong><br \/>&#8211; 1 kg de musclos<br \/>\n&#8211; Beixamel (feta amb farina, mantega, oli, 1 ceba mitjana, llet i aigua de coure els musclos)<br \/>\n&#8211; Farina<br \/>\n&#8211; Ou<br \/>\n&#8211; Pa ratllat<br \/>\n&#8211; Oli<br \/><strong>Elaboraci&oacute;<\/strong><br \/>Barrejar la mateixa quantitat de beixamel espessa (en la que s&#8217;haur\u00e0 possat una ceba picada fregida i que s&#8217;haur\u00e0 fet amb meitat llet i meitat aigua de coure els musclos) que de musclos picats (cuits al vapor). Deixar refredar. Quan estigui freda la massa s&#8217;agafen petites quantitats i es posen sobre les closques. Es passa la massa per farina, ou batut i pa ratllat. Es fregeixen en oli ben calent.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Barrejar la mateixa quantitat de beixamel espessa (en la que s&#8217;haur\u00e0 possat una ceba picada fregida&hellip;<\/p>\n","protected":false},"author":30,"featured_media":50706,"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":[797],"dificultat":[1532],"ingredient":[1879],"plat":[],"preu-per-racio":[],"receptes-tematiques":[],"temps-de-preparacio":[],"coauthors":[],"class_list":["post-71939","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes-de","concurs_receptes_mossegades-concurs-receptes-gener-2014","dificultat-mitjana-de","ingredient-tapes-i-barquetes-de"],"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>Tigres - Gastron\u00f2micament<\/title>\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\/de\/recepta\/tigres\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tigres - Gastron\u00f2micament\" \/>\n<meta property=\"og:description\" content=\"Barrejar la mateixa quantitat de beixamel espessa (en la que s&#039;haur\u00e0 possat una ceba picada fregida&hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gastronomicament.cat\/de\/recepta\/tigres\" \/>\n<meta property=\"og:site_name\" content=\"Gastron\u00f2micament\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2014\/01\/tigres.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"768\" \/>\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=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data1\" content=\"1\u00a0Minute\" \/>\n\t<meta name=\"twitter:label2\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data2\" content=\"Joan F. 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