{"id":72921,"date":"2013-05-20T22:33:27","date_gmt":"2013-05-20T20:33:27","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/arros-de-ceps"},"modified":"2022-04-09T12:04:00","modified_gmt":"2022-04-09T10:04:00","slug":"arros-de-ceps","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/es\/recepta\/arros-de-ceps","title":{"rendered":"Arr\u00f2s de ceps"},"content":{"rendered":"

Ingredients<\/strong>
Ceps secs
\n Arr\u00f2s bomba
\n Ceba
\n Alls
\nTom\u00e0quet
\nAigua
\n Oli, sal i pebre negre
Elaboració<\/strong>
(Jo coc l\u2019arr\u00f2s al forn amb una cassola de fang, tapada amb paper d\u2019alumini. El sofregit el faig a una paella i despr\u00e9s l\u2019aboco a la cassola).<\/p>\n

Posem aigua en un recipient (jo vaig fer servir aigua de garrafa perqu\u00e8 no tingu\u00e9s gust de clor), hi afegim els ceps i els deixem en remull com a m\u00ednim \u00bd hora. Els colem i els deixem esc\u00f3rrer, guardant l\u2019aigua. Si els trossos de bolet s\u00f3n molt grossos, els tallem.<\/p>\n

Trinxem la ceba ben petita i l\u2019all a l\u00e0mines i ho sofregim a foc lent en una paella amb una mica d\u00a1\u2019oli. Quan estigui cuit, hi afegim els ceps i ho sofregim una mica tot junt mentre anem remenant. Hi afegim el tom\u00e0quet ratllat i ho deixem coure tot junt uns minuts.<\/p>\n

Mesurem l\u2019aigua que ens ha quedat de rehidratar els ceps. Com que per coure l\u2019arr\u00f2s tipus bomba necessitem 3 tasses d\u2019aigua per cada tassa d\u2019arr\u00f2s, si no en tenim prou hi afegim aigua clara fins obtenir la quantitat adequada. La posem a bullir. <\/p>\n

Encenem el forn i l\u2019escalfem fins a 180\u00baC.<\/p>\n

Quan el forn estigui calent i l\u2019aigua bulli, tirem l\u2019arr\u00f2s a la paella i hi donem unes quantes voltes. Posem tota la barreja a la cassola de fang i hi aboquem l\u2019aigua, sal i pebre. Ho barregem b\u00e9 i ho posem al foc fins que arrenqui el bull. Aleshores ho tapem i ho posem al forn 18\u2019. <\/p>\n

Passat aquest temps, traiem la cassola del forn i la deixm reposar 5\u2019. I ja est\u00e0 a punt per menjar!.<\/p>\n","protected":false},"excerpt":{"rendered":"

(Jo coc l\u2019arr\u00f2s al forn amb una cassola de fang, tapada amb paper d\u2019alumini. El sofregit…<\/p>\n","protected":false},"author":58,"featured_media":36787,"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":[1006],"concurs-mossegades":[752],"dificultat":[1008],"ingredient":[1769],"plat":[1525],"preu-per-racio":[],"receptes-tematiques":[],"temps-de-preparacio":[],"coauthors":[],"class_list":["post-72921","recepta","type-recepta","status-publish","format-gallery","has-post-thumbnail","hentry","category-receptes-es","concurs_receptes_mossegades-concurs-mossegades-maig-2013","dificultat-mitjana-es","ingredient-arrossos-es","plat-principal-main-es"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"\nArr\u00f2s de ceps - Gastron\u00f2micament<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastronomicament.cat\/es\/recepta\/arros-de-ceps\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Arr\u00f2s de ceps - Gastron\u00f2micament\" \/>\n<meta property=\"og:description\" content=\"(Jo coc l\u2019arr\u00f2s al forn amb una cassola de fang, tapada amb paper d\u2019alumini. 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