{"id":72340,"date":"2013-10-21T21:50:27","date_gmt":"2013-10-21T19:50:27","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/crema-de-carabassa-rostida-amb-pinyons-baco-i-formatge-de-cabra"},"modified":"2013-10-21T21:50:27","modified_gmt":"2013-10-21T19:50:27","slug":"crema-de-carabassa-rostida-amb-pinyons-baco-i-formatge-de-cabra","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/de\/recepta\/crema-de-carabassa-rostida-amb-pinyons-baco-i-formatge-de-cabra","title":{"rendered":"Crema de carabassa rostida amb pinyons, bac\u00f3 i formatge de cabra"},"content":{"rendered":"<p><strong>Ingredients<\/strong><br \/>Carabassa<br \/>\nPatata<br \/>\npinyons<br \/>\ncansalda viada<br \/>\nformatge de cabra tipus rul\u00b7lo<br \/>\nOli d&#8217;oliva verge extra<br \/>\nsal<br \/>\npebre<br \/><strong>Elaboraci&oacute;<\/strong><br \/>Tallem la carabassa a daus regulars i l&#8217;amanim amb un bon rajol\u00ed d&#8217;oli d&#8217;oliva una mica de sal i una punta de pebre negre. La posem al forma mitja hora a uns 200 graus. El primer quart d&#8217;hora coberta amb paper de plata, l&#8217;altre quart d&#8217;hora destapada. Punxem-la, abans de treure-la. SI no est\u00e0 tova, deixar-la fins que ho estigui.<\/p>\n<p>Bollim la patata amb una mica d&#8217;aigua i sal. Quan la patata estigui cuita i la carabassa tamb\u00e9, ho passem tot pel t\u00farmix. Aprofitem l&#8217;aigua de la patata per donar-li el punt d&#8217;espessor que m\u00e9s ens agradi. Corregim de sal i oli, si s&#8217;escau.<\/p>\n<p>Reservem la crema en un cass\u00f3 on la poguem escalfar una mica.<\/p>\n<p>Mentre, torrem els pinyons fins que estiguin dauradets. Saltegem la cansalada viada a foc viu i la reservem en un plat amb paper absorvent. A m\u00e9s de treure l&#8217;exc\u00e9s d&#8217;oli, ens ajudar\u00e0 a mantenir-la cruixent. <\/p>\n<p>Abans de servir el plat, escalfem la crema fins que estigui calenta, per\u00f2 sense exc\u00e9s. Afegim el formatge tallat a trossets i acabat de treure de la nevera (aix\u00ed s&#8217;aguantar\u00e0 m\u00e9s estona sencera). Acabem el plat afegint la cansalada i els pinyons. Millor posar-los tamb\u00e9 a darrera hora per a que aguanten cruixents.<\/p>\n<p>I ja est\u00e0. A xalar!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tallem la carabassa a daus regulars i l&#8217;amanim amb un bon rajol\u00ed d&#8217;oli d&#8217;oliva una mica&hellip;<\/p>\n","protected":false},"author":71,"featured_media":50336,"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":[771],"dificultat":[1494],"ingredient":[1912],"plat":[],"preu-per-racio":[],"receptes-tematiques":[],"temps-de-preparacio":[1495],"coauthors":[],"class_list":["post-72340","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes-de","concurs_receptes_mossegades-concurs-receptes-octubre-2013","dificultat-baixa-de","ingredient-cremes-i-sopes-de","temps_de_preparacio-entre-30-i-60-minutes-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 - 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