{"id":73357,"date":"2013-02-20T23:12:28","date_gmt":"2013-02-20T23:12:28","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/cassoleta-de-bacalla-i-fals-caviar-de-mill"},"modified":"2013-02-20T23:12:28","modified_gmt":"2013-02-20T23:12:28","slug":"cassoleta-de-bacalla-i-fals-caviar-de-mill","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/en\/recepta\/cassoleta-de-bacalla-i-fals-caviar-de-mill","title":{"rendered":"Cassoleta de bacall\u00e0 i fals caviar de mill"},"content":{"rendered":"<p><strong>Ingredients<\/strong><br \/>\nper a 4 persones:<\/p>\n<ul>\n<li><span style=\"font-size: 13px; line-height: 19px;\">4 l\u00e0mines de pasta fil\u00b7lo<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">Mantega<\/span><\/li>\n<\/ul>\n<p>PEL PUR\u00c9 DE BACALL\u00c0<\/p>\n<ul>\n<li><span style=\"font-size: 13px; line-height: 19px;\">250 g de bacall\u00e0 dessalat<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">40 ml llet<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">1 ceba<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">Oli d&#8217;oliva<\/span><\/li>\n<\/ul>\n<p>PEL FALS CAVIAR DE MILL<\/p>\n<ul>\n<li><span style=\"font-size: 13px; line-height: 19px;\">100 g de mill<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">1 bosseta de tinta de calamar<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">Aigua mineral<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">Sal<\/span><\/li>\n<\/ul>\n<p>PER LA SALSA DE PEBROTS<\/p>\n<ul>\n<li><span style=\"font-size: 13px; line-height: 19px;\">150 g pebrots del piquillo en conserva<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">100 g salsa tom\u00e0quet<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px;\">Julivert<\/span><\/li>\n<\/ul>\n<p><strong>Elaboraci\u00f3<\/strong><br \/>\n1. Per cada cassoleta de pasta fil\u00b7lo, dividirem cada l\u00e0mina en 4 parts i les pintarem amb mantega desfeta. Les col\u00b7loquem una sobre l&#8217;altre i les afegim dins un motlle. Aix\u00ed amb les 4 cassoletes. Les courem al forn preescalfat a 200\u00ba fins que agafin color daurat vigilant que no es cremin.<\/p>\n<p>2. Pel pur\u00e9 de bacall\u00e0, saltejarem una ceba amb oli a un cass\u00f3. Quan comen\u00e7i a agafar color afegirem el bacall\u00e0 i la llet. Deixarem coure 5 minuts i triturarem. Reservem.<\/p>\n<p>3. En un altre cass\u00f3 bullirem el mill amb aigua i una bosseta de tinta negra, durant uns 15 minuts, fins que l&#8217;aigua hagi evaporat del tot. Reservem.<\/p>\n<p>4. Per la salsa, triturarem la salsa de tom\u00e0quet amb el pebrots del piquillo en conserva.<\/p>\n<p>5. Per emplatar, traiem amb molt de compte la cassoleta del motlle on l&#8217;hem cuit (pot ser una tassa, un motlle d&#8217;alumini&#8230;) i hi afegirem, en un cant\u00f3, el pur\u00e9 de bacall\u00e0, i en l&#8217;altre el fals caviar de mill. Finalment, decorem amb la salsa de pebrots i tom\u00e0quet i espolsem julivert picat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1. Per cada cassoleta de pasta fil\u00b7lo, dividirem cada l\u00e0mina en 4 parts i les pintarem&hellip;<\/p>\n","protected":false},"author":37,"featured_media":48955,"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":[711],"dificultat":[1503],"ingredient":[1561,1878],"plat":[1562],"preu-per-racio":[],"receptes-tematiques":[],"temps-de-preparacio":[1550],"coauthors":[],"class_list":["post-73357","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes-en","concurs_receptes_mossegades-concurs-receptes-febrer-2013","dificultat-baixa-en","ingredient-marisc-i-peix-en","ingredient-tapes-i-barquetes-en","plat-entrant-en","temps_de_preparacio-menys-de-30-minuts-en"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- 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