{"id":73483,"date":"2012-12-26T21:26:59","date_gmt":"2012-12-26T21:26:59","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/recepta-espinagada"},"modified":"2012-12-26T21:26:59","modified_gmt":"2012-12-26T21:26:59","slug":"recepta-espinagada","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/en\/recepta\/recepta-espinagada","title":{"rendered":"Espinagada"},"content":{"rendered":"

Ingredients<\/strong>:<\/p>\n

Per a 10 persones<\/em><\/p>\n

De la pasta<\/strong>:<\/p>\n

– 150 g de sa\u00efm
\n– 70 g d\u2019oli d\u2019oliva
\n– 150 g d\u2019aigua t\u00e8bia
\n– 560 g de farina fluixa (i un poc m\u00e9s per enfarinolar la superf\u00edcie de treball)
\n– 1 vermell d\u2019ou per pintar la pasta (opcional)<\/p>\n

Del farciment d\u2019espinagada de llom amb col<\/strong>:<\/p>\n

– \u00bd col \u201cborratxona\u201d
\n– 1 manat de grells
\n– 2 alls
\n– 60 g de panses
\n– \u00bd manat de julivert
\n– 400 g de llom tallat prim
\n– Sal
\n– Pebre bo
\n– Pebre bord coent (o dol\u00e7, aix\u00f2 va a gust)
\n– Oli d\u2019oliva verge<\/p>\n

Del farciment d\u2019espinagada d\u2019anguiles<\/strong>:<\/p>\n

– 1 anguila tallada a trossos de 2 dits de gruix
\n–\u00a02 manats d\u2019espinacs
\n– 2 porros
\n– 200 g de x\u00edtxeros (p\u00e8sols)
\n– 3 alls
\n– 1 manat de grells
\n– Sal
\n– Pebre bo
\n–\u00a0 Pebre bord coent (o dol\u00e7, segons el gust de cadasc\u00fa)
\n– Oli d\u2019oliva verge<\/p>\n

Preparaci\u00f3<\/strong>:<\/p>\n

\u00c9s convenient deixar el farciment trempat la nit anterior.<\/p>\n

Rentau la verdura. Tallau-la col (o els espinacs) a la juliana fina. Posau-la a degotar dins un colador i espremeu-la b\u00e9 amb les mans per eliminar tota l\u2019aigua possible. Tallau els grells (i els porros, si feis la d\u2019anguila) a rodanxes primes i picau els alls. Tallucau tamb\u00e9 el julivert. Posau tota la verdura dins un bol ben gran amb les panses (si n\u2019hi posau). Trempau-la ara amb sal, oli verge, pebre bo i pebre bord. Remenau b\u00e9 amb les mans perqu\u00e8 prengui b\u00e9 el gust.<\/p>\n

Tallau el llom a daus i trempau-lo amb els mateixos ingredients que la verdura. Guardau les dues preparacions dins la gelera fins l\u2019endem\u00e0. La verdura conv\u00e9, un cop trempada, posar-la dins un colador gros i aquest dins un recipient m\u00e9s gran, de manera que durant la nit degotin els sucs que amollar\u00e0. Aix\u00f2 \u00e9s per evitar que en coure l\u2019espinagada el farciment faci suc dins el forn i s\u2019humitegi massa la pasta. Aix\u00f2 faria dif\u00edcil tallar les porcions i tamb\u00e9 menjar-se-la amb les mans, que \u00e9s aix\u00ed com s\u2019ha de menjar.<\/p>\n

L\u2019endem\u00e0 preparau la pasta: mesclau dins un bol el sa\u00efm a temperatura ambient, l\u2019aigua t\u00e8bia i l\u2019oli. Incorporau-hi la farina (per tandes; mai tota d\u2019un cop) i treballau la pasta fins que sigui consistent. Quan ja es desferra de les mans va millor enfarinar la superf\u00edcie de treball i acabar de fer-la fora del recipient. Quan ja s\u2019hagi begut tota la farina, tapau-la amb un peda\u00e7 i deixau-la reposar \u00bd hora.<\/p>\n

Passat el temps de rep\u00f2s, enfarinau la superf\u00edcie de treball i folrau una llauna gran amb paper sulfuritzat. Aplanau la pasta amb l\u2019aprimador formant una capa m\u00e9s o menys quadrada, un poc m\u00e9s gran que la llauna. Traslladau amb molt de compte la pasta damunt la llauna.<\/p>\n

Enceneu el forn a 220\u00ba.<\/p>\n

Tastau la verdura per comprovar el punt de sal i rectificau si fos prec\u00eds. Abocau-ne la meitat enmig del quadrat de pasta. Damunt, distribu\u00efu-hi els trossets de llom (o d\u2019anguila) i a sobre, la resta de verdura. Aixecau una vorera de pasta de la part m\u00e9s llarga de la llauna i doblegau-la damunt la verdura. Feis el mateix amb l\u2019altra i llavors doblegau els extrems curts damunt, que quedi com un paquet.<\/p>\n

Remenau el vermell d\u2019ou dins una tasseta i pintau la superf\u00edcie de la pasta amb un pinzell de cuina (\u00e9s perqu\u00e8 tengui un aspecte m\u00e9s brillant).<\/p>\n

En ser calent el forn, enfornau l\u2019espinagada i coeu-la durant 35 minuts a aquesta temperatura. Abaixau la temperatura a 200 i acabau de coure-la. La nostra ha necessitat 50 minuts totals de cocci\u00f3, per\u00f2 el temps varia molt d\u2019un forn a un altre.<\/p>\n

Treis-la del forn. Deixau-la refredar i acompanyau-la d\u2019un bon tass\u00f3 de vi.<\/p>\n","protected":false},"excerpt":{"rendered":"

Un dels plats m\u00e9s t\u00edpics de sa Pobla, Muro, Pollen\u00e7a i Alc\u00fadia per la festa de…<\/p>\n","protected":false},"author":16,"featured_media":48623,"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":[1561,1539],"plat":[],"preu-per-racio":[1693],"receptes-tematiques":[],"temps-de-preparacio":[1519],"coauthors":[],"class_list":["post-73483","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes-en","dificultat-mitjana-en","ingredient-marisc-i-peix-en","ingredient-verdures-i-hortalisses-en","preu_per_racio-entre-2-i-5-euros-en","temps_de_preparacio-mes-de-2-hores-en"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"\nRecepta: 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