{"id":73840,"date":"2012-03-14T10:35:14","date_gmt":"2012-03-14T09:35:14","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/recepta-cocarrois-amb-ceba"},"modified":"2022-04-09T12:21:07","modified_gmt":"2022-04-09T10:21:07","slug":"recepta-cocarrois-amb-ceba","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/es\/recepta\/recepta-cocarrois-amb-ceba","title":{"rendered":"Cocarrois amb ceba"},"content":{"rendered":"<p><strong>Ingredients<\/strong><\/p>\n<p>De la pasta:<\/p>\n<p>&#8211; 110 g d&#8217;oli d&#8217;oliva<br \/>\n&#8211; 120 g d&#8217;aigua<br \/>\n&#8211; 160 g de sa\u00efm a temperatura ambient<br \/>\n&#8211; Farina fluixa (la que prengui)<\/p>\n<p>Del farciment:<\/p>\n<p>&#8211; 2 quilos de cebes novelles<br \/>\n&#8211; Sobrassada<br \/>\n&#8211; Sal<br \/>\n&#8211; Pebre bo<br \/>\n&#8211; Oli d&#8217;oliva<\/p>\n<p><strong>Preparaci\u00f3<\/strong><\/p>\n<p>Dins un recipient fondo mesclau l&#8217;oli, el sa\u00efm i l&#8217;aigua. Anau afegint farina i mesclant amb les mans fins que us quedi una pasta que es pugui treballar b\u00e9. Per comprovar que est\u00e0 al punt, empolvorau amb farina la superf\u00edcie de treball, agafau una bolla de pasta, aprimau-la amb l&#8217;aprimador fins que quedi d&#8217;un gruix de devers 2 mm i provau d&#8217;estirar-la i doblegar-la sobre si mateixa. Si ho feis sense que es rompi la pasta i sense dificultat per manejar-la vol dir que est\u00e0 al punt. Si \u00e9s massa fluixa, afegiu poc a poc m\u00e9s farina fins que es pugui treballar b\u00e9 (anau amb compte de no abocar-ne massa d&#8217;un cop, perqu\u00e8 si en t\u00e9 massa \u00e9s igualment dif\u00edcil de manejar). Quan tengui la textura adequada, deixau-la reposar almenys mitja hora tapada amb un peda\u00e7 mentre preparau la ceba.<\/p>\n<p>Pelau les cebes i tallau-les a la juliana. Ara, matau la ceba: posau-la dins una pella fonda antiadherent al foc m\u00ednim, sense oli ni res m\u00e9s, tapada, i manteniu-la al foc, remenant de tant en tant, fins que es reblaneixi una mica. El proc\u00e9s pot durar 15 o 20 minuts, segons la pot\u00e8ncia del foc. Ara, treis-la de la pella i posau-la a degotar dins un colador fins que es refredi quasi del tot. Mentrestant, feis 24 trossets de sobrassada de la mida d\u00b4una avellana petita. Quan la ceba hagi refredat, posau-la dins un bol i trempau-la amb oli, sal i pebre bo. Remenau-la b\u00e9 amb les mans i tastau-la per comprovar que estigui b\u00e9 de sal. Ara ja podeu comen\u00e7ar a fer els cocarrois: agafau un tros de pasta i aprimau-lo amb l\u00b4aprimador.<\/p>\n<p>Donau-li forma de cercle. A la part central abocau-hi una bona cullerada de ceba, dos trossets de sobrassada i un poc m\u00e9s de ceba damunt. Tancau el cocarroi amb molta cura prement els extrems de la pasta amb els dits perqu\u00e8 el farciment quedi ben tancat i no banyi els extrems. Tallau el tros de pasta que sobra amb unes tisores de cuina, aprimau els extrems amb els dits i formau un cord\u00f3 a fi de tancar-los b\u00e9 perqu\u00e8 no en surti la ceba en enfornar-los. Quan tengueu la llauna quasi plena, enceneu el forn a 180\u00ba. En tenir la llaunada a punt, enfornau-la. Han de coure entre 30 i 40 minuts. En veure que s\u00f3n ben dauradets, treis la llauna del forn i deixau-los refredar a temperatura ambient.<\/p>\n<p><em>Nota<\/em>:<br \/>\n\u00c9s normal que facin un poc de suc en coure. No passa res.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dins un recipient fondo mesclau l\u00b4oli, el sa\u00efm i l\u00b4aigua. Anau afegint farina i mesclant 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