{"id":72615,"date":"2013-08-15T04:40:21","date_gmt":"2013-08-15T02:40:21","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/pastis-de-tombet"},"modified":"2013-08-15T04:40:21","modified_gmt":"2013-08-15T02:40:21","slug":"pastis-de-tombet","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/en\/recepta\/pastis-de-tombet","title":{"rendered":"Past\u00eds de tombet"},"content":{"rendered":"<p><strong>Ingredients<\/strong>:<br \/>\n<em>Per a 8 persones<\/em><\/p>\n<ul>\n<li>4 patates mitjanes<\/li>\n<li>2 carabassons petits<\/li>\n<li>2 alberg\u00ednies mitjanes<\/li>\n<li>2 pebres vermells torrats a tires<\/li>\n<li>150 g de salsa de tom\u00e0tiga<\/li>\n<li>3 ous<\/li>\n<li>80 g de nata l\u00edquida (o llet)<\/li>\n<li>sal<\/li>\n<li>pebre bo<\/li>\n<li>oli d\u2019oliva per fregir<\/li>\n<\/ul>\n<p><strong>Elaboraci\u00f3<\/strong>:<\/p>\n<p>Netejau i tallau a l\u00e0mines les alberg\u00ednies i els carabassons. Salau-los i posau-los a degotar durant almenys \u00bd hora.<\/p>\n<p>Mentrestant, pelau les patates, tallau-les a rodanxes i fregiu-les a foc viu de manera que quedin daurades per\u00f2 no cuites del tot. Deixau-les degotar.<\/p>\n<p>Fregiu les l\u00e0mines d\u2019alberg\u00ednia i carabass\u00f3 i, a mesura que les fregiu, posau-les damunt paper absorbent per eliminar-ne l\u2019exc\u00e9s d\u2019oli.<\/p>\n<p>Mesclau els ous amb la nata i la salsa de tom\u00e0tiga. Afegiu-hi sal i pebre bo. Triturau la mescla i comprovau el punt de sal.<\/p>\n<p>Enceneu el forn a 180\u00ba.<\/p>\n<p>Folrau el fons i les parets d\u2019un motlle de plum cake amb paper sulfuritzat. Col\u00b7locau-hi capes de patata, alberg\u00ednia i carabass\u00f3, alternades al vostre gust, per\u00f2 de manera que no quedin espais buits. Premeu-ho amb els dits i abocau la mescla d\u2019ous, nata i salsa de tom\u00e0tiga per damunt. Sacsau el motlle perqu\u00e8 es distribueixi uniformement.<\/p>\n<p>Enfornau el past\u00eds i coeu-lo durant aproximadament 40 minuts. Punxau el centre amb un escuradents: n\u2019ha de sortir eixut.<\/p>\n<p>En ser cuit, tapau-lo amb paper d\u2019alumini i posau-hi un pes damunt per premsar-lo b\u00e9. Deixau-lo refredar a temperatura ambient i llavors guardau-lo a la gelera fins l\u2019endem\u00e0.<\/p>\n<p>Desemmotllau-lo i decorau-lo amb les tires de pebre vermell. Es menja fred.<!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Netejau i tallau a l\u00e0mines les alberg\u00ednies i els carabassons. Salau-los i posau-los a degotar durant&hellip;<\/p>\n","protected":false},"author":16,"featured_media":49997,"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":[1499],"concurs-mossegades":[],"dificultat":[1530],"ingredient":[1539],"plat":[1562],"preu-per-racio":[1693],"receptes-tematiques":[],"temps-de-preparacio":[1505],"coauthors":[],"class_list":["post-72615","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes-en","dificultat-mitjana-en","ingredient-verdures-i-hortalisses-en","plat-entrant-en","preu_per_racio-entre-2-i-5-euros-en","temps_de_preparacio-entre-1-i-2-hores-en"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is 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