{"id":73334,"date":"2013-02-20T23:12:29","date_gmt":"2013-02-20T23:12:29","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/barquetes-dous-de-guatlera-i-sobrassada-amb-mel-i-romani"},"modified":"2013-02-20T23:12:29","modified_gmt":"2013-02-20T23:12:29","slug":"barquetes-dous-de-guatlera-i-sobrassada-amb-mel-i-romani","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/de\/recepta\/barquetes-dous-de-guatlera-i-sobrassada-amb-mel-i-romani","title":{"rendered":"Barquetes d&#8217;ous de gu\u00e0tlera i sobrassada amb mel i roman\u00ed"},"content":{"rendered":"<p><strong>Ingredients<\/strong><br \/>\n<em>Per devers dotze barquetes<\/em><\/p>\n<ul>\n<li><span style=\"font-size: 13px; line-height: 19px;\">250 g de sobrassada a temperatura ambient<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">3 cullerades de mel *<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">2 branquetes de roman\u00ed<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">12 ous de gu\u00e0tlera<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">Sal<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">1 baguet de pa<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">Oli per fregir<\/span><\/li>\n<\/ul>\n<p>* La quantitat de mel va molt al gust, si vos agrada amb molt de gust en podeu afegir i si no vos agrada, la podeu\u00a0 eliminar.<br \/>\n<strong>Elaboraci\u00f3<\/strong><br \/>\nPer comen\u00e7ar posam dins una paella la sobrassada i amb l\u2019ajuda d\u2019una cullera de fusta, l\u2019anam torrant a foc mitj\u00e0. Hem de remenar la sobrassada amb freq\u00fc\u00e8ncia perqu\u00e8 no ens interessa que es cremi. Tot d\u2019una que no faci un pilot gros, que ja estigui una mica desfeta, hi afegim les branquetes del roman\u00ed perqu\u00e8 aromatitzi. Passats uns 5 minuts, hi afegim la mel i la mesclam amb la sobrassada i el roman\u00ed, hi apujam el foc i caramel\u00b7litzam 2 minuts. Retiram el roman\u00ed. La sobrassada ja \u00e9s apunt.<\/p>\n<p>A continuaci\u00f3 fregirem els ous. Perqu\u00e8 quedin b\u00e9, nom\u00e9s hi ha un truc: l\u2019oli no ha de ser molt calent, si \u00e9s massa calent, es fan massa i molt aviat, i queden lletjos. Per tant, posarem una paella amb oli a foc mitja\/baix (el just i necessari perqu\u00e8 coguin) i anem dipositant els ous dins l\u2019oli. Els ous s\u00f3n una mica mals d\u2019obrir perqu\u00e8 tenen un tel for\u00e7a resistent i m\u00e9s que trencar la closca s\u2019ha d\u2019esqueixar, per\u00f2 una vegada agafat el truc no t\u00e9 problema. Els fregim tots (12): sabrem que s\u00f3n apunt quan el blanc sigui cuit. Quan els haguem tret els posarem una mica de sal.<\/p>\n<p>\u00c9s hora de muntar. Tallam 12 trossos de la baguet d\u2019un dit d\u2019amplada, els torram lleugerament, i els estenem sobra la safata o plat escollit. Si la sobrassada ha refredat, la tornam escalfar una mica, despr\u00e9s amb una cullera agafam una petita quantitat (la cullera vos pot servir de mesura) i n\u2019escorrem el greix l\u00edquid sobrant. Ho dipositam sobra el trosset de baguet i hi col\u00b7locam un ou a sobre. Repetim l\u2019acci\u00f3 fins en haver acabat, i ja s\u00f3n apunt per fer-los una bona mossegada!<\/p>\n<p>Esper que siguin del vostre gust!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Per comen\u00e7ar posam dins una paella la sobrassada i amb l\u2019ajuda d\u2019una cullera de fusta, l\u2019anam&hellip;<\/p>\n","protected":false},"author":33,"featured_media":48914,"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":[711],"dificultat":[1494],"ingredient":[1570,1879],"plat":[1564],"preu-per-racio":[],"receptes-tematiques":[],"temps-de-preparacio":[],"coauthors":[],"class_list":["post-73334","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes-de","concurs_receptes_mossegades-concurs-receptes-febrer-2013","dificultat-baixa-de","ingredient-ous-de","ingredient-tapes-i-barquetes-de","plat-entrant-de"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is 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