{"id":87629,"date":"2024-03-06T09:08:28","date_gmt":"2024-03-06T08:08:28","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/vaca-vermella-fumada-amb-formatge-tou-sobrassada-i-xilis"},"modified":"2024-03-06T09:16:08","modified_gmt":"2024-03-06T08:16:08","slug":"vaca-vermella-fumada-amb-formatge-tou-sobrassada-i-xilis","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/de\/recepta\/vaca-vermella-fumada-amb-formatge-tou-sobrassada-i-xilis","title":{"rendered":"Vaca vermella fumada amb formatge tou, sobrassada i xilis"},"content":{"rendered":"<p><em>Edgar Rodr\u00edguez Santos<\/em><\/p>\n<p>El cuiner Edgar Rodr\u00edguez Santos, amb la col\u00b7laboraci\u00f3 de Benet Torres, ha estat proclamat guanyador del <a href=\"https:\/\/gastronomicament.cat\/de\/edgar-rodriguez-guanya-el-concurs-de-cuina-amb-vaca-vermella-menorquina\">primer premi del Concurs Nacional de Cuina aplicada a la Vaca Vermella<\/a>, ra\u00e7a aut\u00f2ctona de Menorca, celebrat dia 4 de mar\u00e7 de 2024 a Ciutadella. A continuaci\u00f3 en teniu la recepta.<strong><br \/>\n<\/strong><br \/>\n<strong>Ingredients<\/strong><\/p>\n<p><em>Per a 4 persones<\/em><\/p>\n<p><strong>Per a la vedella<br \/>\n<\/strong><\/p>\n<ul>\n<li>1 tall red\u00f3 de vedella<\/li>\n<li>80 grams de mantega<\/li>\n<li>7 grams de sal<\/li>\n<li>7 grams de pebre bo<\/li>\n<li>5 grams de roman\u00ed fresc<\/li>\n<li>5 grams de farigola fresca<\/li>\n<\/ul>\n<p>Marcau la carn amb mantega per tots els costats i fumeu-la en kamado a 60 graus durant 18 minuts, deixau-la refredar i tallau-la en l\u00e0mines molt fines.<\/p>\n<p><strong>Per a la salsa de sobrassada\u00a0xipotle i mel<br \/>\n<\/strong><\/p>\n<ul>\n<li>5 grams d&#8217;all<\/li>\n<li>125 grams de ceba tendra<\/li>\n<li>175 grams de sobrassada<\/li>\n<li>300 grams de mel<\/li>\n<li>70 grams de xipotle fumat<\/li>\n<li>2.5 grams d&#8217;epazote<\/li>\n<li>20 grams de vinagre de canya<\/li>\n<li>1 litre de brou d&#8217;ossos<\/li>\n<li>Sal<\/li>\n<li>Pebre bo<\/li>\n<\/ul>\n<p>Sofregiu les verdures i, despr\u00e9s, afegiu-hi la resta d&#8217;ingredients, feis que bulli, despr\u00e9s, capolau-ho tot i colau-ho.<\/p>\n<p><strong>Per a les esferes de formatge tou (bany alginat i crema de formatge)<\/strong><\/p>\n<p>Per al bany alginat<\/p>\n<ul>\n<li>5 grams d&#8217;alginat<\/li>\n<li>1 litre d&#8217;aigua<\/li>\n<\/ul>\n<p>Barrejau els ingredients i deixa-ho reposar a la gelera.<\/p>\n<p>Per a la crema de formatge<\/p>\n<ul>\n<li>500 gr de formatge tou<\/li>\n<li>500 mil\u00b7lilitres de nata<\/li>\n<li>250 grams de llet<\/li>\n<li>3 grams de glucosa<\/li>\n<li>5 grams sal<\/li>\n<li>1 grams de goma xantana<\/li>\n<\/ul>\n<p>Afegiu els lactis i el formatge dins la Termomix i cuinau-ho a 70 graus fins que el quall estigui unificat. A continuaci\u00f3, afegiu-hi la resta d&#8217;ingredients, feis-ne bolletes i reservau-les.<\/p>\n<p><strong>Per a la salsa de xilis tatemats<br \/>\n<\/strong><\/p>\n<ul>\n<li>250 grams de cacauet torrat<\/li>\n<li>25 grams de xili guajillo<\/li>\n<li>12 grams de xili passilla<\/li>\n<li>100 grams de s\u00e8sam torrat<\/li>\n<li>125 grams d&#8217;oli d&#8217;oliva verge extra<\/li>\n<li>375 grams d&#8217;oli gira-sol<\/li>\n<li>4 grams de sal<\/li>\n<\/ul>\n<p>Sofregiu el cacauet i els xilis amb els olis d&#8217;oliva i gira-sol, sense que arribi a cremar. Despr\u00e9s, retirau-ho del foc i deixau-ho reposar durant\u00a030 minuts.<\/p>\n<p><strong>Per a la crema agra<\/strong><\/p>\n<ul>\n<li>300 grams de crema agra<\/li>\n<li>30 d&#8217;oli d&#8217;oliva verge extra<\/li>\n<li>2 grams de sal<\/li>\n<li>2 grams de pebre bo<\/li>\n<li>barrejar tots els ingredients i posar en m\u00e0niga<\/li>\n<\/ul>\n<p><strong>Per al pa de llet<\/strong><\/p>\n<ul>\n<li>150 grams de farina fluixa<\/li>\n<li>12 grams de sucre<\/li>\n<li>3 grams de sal<\/li>\n<li>77 mil\u00b7lilitres de llet de vaca<\/li>\n<li>2 grams de llevat royal<\/li>\n<li>10 grams de greix de sobrassada<\/li>\n<li>6 grams de llevat premsat<\/li>\n<\/ul>\n<p>Feis una pasta amb tots els ingredients i deixau-la fermentar en bloc. Despr\u00e9s, trencau la fermentaci\u00f3 i feis-ne boles de 10 grams i deixau-les que tornin a fermentar. Despr\u00e9s, cuinau-les a vapor a 100 grau durant 15 minuts tapades amb paper film.<\/p>\n<p>Per acabar, ajuntau tots els ingredients i acabau el plat amb pols de julivert, brots silvestres i pols de cacauet. Podeu acompanyar al plat amb una tortita de blat de moro fregida.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El cuiner Edgar Rodr\u00edguez Santos, amb la col\u00b7laboraci\u00f3 de Benet Torres, ha estat proclamat guanyador del&hellip;<\/p>\n","protected":false},"author":95,"featured_media":87625,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","format":"gallery","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":[1714],"ingredient":[1528],"plat":[1529],"preu-per-racio":[],"receptes-tematiques":[],"temps-de-preparacio":[1507],"coauthors":[2123],"class_list":["post-87629","recepta","type-recepta","status-publish","format-gallery","has-post-thumbnail","hentry","category-receptes-de","dificultat-alta-de","ingredient-carn-de","plat-principal-main-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":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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