{"id":7143,"date":"2019-01-11T09:45:47","date_gmt":"2019-01-11T09:45:47","guid":{"rendered":"https:\/\/fjarno.org\/papillota-de-verdures\/"},"modified":"2019-01-11T09:45:47","modified_gmt":"2019-01-11T09:45:47","slug":"papillota-de-verdures","status":"publish","type":"post","link":"https:\/\/fjarno.org\/ca\/papillota-de-verdures\/","title":{"rendered":"PAPILLOTA DE VERDURES"},"content":{"rendered":"<p>INGREDIENTS per a 4 persones:<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4543 alignright\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/vegetables-573958_1920.jpg\" alt=\"vegetables-573958_1920\" width=\"384\" height=\"266\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/vegetables-573958_1920.jpg 1920w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/vegetables-573958_1920-600x417.jpg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/vegetables-573958_1920-300x208.jpg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/vegetables-573958_1920-1024x711.jpg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/vegetables-573958_1920-768x534.jpg 768w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/vegetables-573958_1920-1536x1067.jpg 1536w\" sizes=\"auto, (max-width: 384px) 100vw, 384px\" \/><\/p>\n<ul>\n<li>2 porros.<\/li>\n<li>200g de pastanagues.<\/li>\n<li>200g de carbass\u00f3.<\/li>\n<li>200g de xampinyons en llauna.<\/li>\n<li>200g de pebrot vermell.<\/li>\n<li>1 branca d&#8217;api.<\/li>\n<li>1 ceba mitjana.<\/li>\n<li>Oli d&#8217;oliva.<\/li>\n<li>2 cullerades de vinagre de xer\u00e8s.<\/li>\n<li>\u00bd cullerada de mostassa.<\/li>\n<li>1 branqueta de roman\u00ed.<\/li>\n<li>Clau i pebre negre.<\/li>\n<li>4 fulls de paper de forn o de rebosteria.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>PREPARACI\u00d3<\/strong><\/p>\n<ul>\n<li>Netejar, pelar i tallar totes les verdures en tires fines i posar en remull en una olla amb abundant aigua freda durant 6-8 hores i eliminar l&#8217;aigua de remull.<\/li>\n<li>Coure en abundant aigua durant 5 minuts i deixar refredar.<\/li>\n<\/ul>\n<p><strong> <\/strong><strong>ELABORACI\u00d3<\/strong><\/p>\n<ol>\n<li><strong>Maceraci\u00f3:<\/strong> Col\u00b7locar les verdures bullides en un bol i afegir el vinagre, l&#8217;oli, el pebre, el clau i el roman\u00ed. Barrejar tot b\u00e9 i deixar reposar una hora perqu\u00e8 les verdures agafin sabor. Esc\u00f3rrer.  <\/li>\n<li><strong>Papillota:<\/strong> Al centre de cada paper de forn, col\u00b7locar les verdures i repartir b\u00e9 entre els 4 fulls. Embolicar les verdures amb el paper fins a formar paquets individuals (papillota) i col\u00b7locar-los a la safata del forn a 200C durant 10 min. <\/li>\n<li><strong>Servir<\/strong> les verdures en la papillota per a cada comensal.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4547\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Valoraci%C3%B3n-verduras.jpg\" alt=\"Valoraci\u00f3 verdures\" width=\"2477\" height=\"1338\"><\/p>\n<p><strong>RECOMANACIONS<\/strong><\/p>\n<ul>\n<li>No oblidar mai que per disminuir el contingut de potassi \u00e9s imprescindible el trossejat i el remull dels vegetals en abundant aigua freda durant 6-8 hores, eliminant l&#8217;aigua de remull.<\/li>\n<li>Si les verdures s\u00f3n congelades o en conserva (com el xampiny\u00f3), el seu contingut en potassi es redueix gaireb\u00e9 a la meitat, disminuint radicalment el contingut de potassi total del plat.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4548\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicaciones-verduras.jpg\" alt=\"Indicacions verdures\" width=\"2477\" height=\"1797\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicaciones-verduras.jpg 2477w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicaciones-verduras-600x435.jpg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicaciones-verduras-300x218.jpg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicaciones-verduras-1024x743.jpg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicaciones-verduras-768x557.jpg 768w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicaciones-verduras-1536x1114.jpg 1536w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicaciones-verduras-2048x1486.jpg 2048w\" sizes=\"auto, (max-width: 2477px) 100vw, 2477px\" \/><\/p>\n<p>&nbsp;INGREDIENTS per a 4 persones:<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4543 alignright\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/vegetables-573958_1920.jpg\" alt=\"vegetables-573958_1920\" width=\"368\" height=\"255\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/vegetables-573958_1920.jpg 1920w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/vegetables-573958_1920-600x417.jpg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/vegetables-573958_1920-300x208.jpg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/vegetables-573958_1920-1024x711.jpg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/vegetables-573958_1920-768x534.jpg 768w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/vegetables-573958_1920-1536x1067.jpg 1536w\" sizes=\"auto, (max-width: 368px) 100vw, 368px\" \/><\/p>\n<ul>\n<li>2 porros.<\/li>\n<li>200g de pastanagues<\/li>\n<li>200g de carbass\u00f3.<\/li>\n<li>200g de xampinyons en llauna.<\/li>\n<li>200g de pebrot vermell.<\/li>\n<li>1 brot d&#8217;api.<\/li>\n<li>1 ceba mitjana.<\/li>\n<li>Oli d&#8217;oliva.<\/li>\n<li>2 cullerades de vinagre de xer\u00e8s.<\/li>\n<li>\u00bd cullerada de mostassa.<\/li>\n<li>1 brot de roman\u00ed.<\/li>\n<li>Clau i pebre negre.<\/li>\n<li>4 fulls de paper de forn o de rebosteria.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>PREPARACI\u00d3<\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p>Netejar, pelar i tallar totes les verdures en tires fines i posar en remull en una olla amb abundant aigua freda durant 6-8 hores i eliminar l&#8217;aigua de remull. Coure en abundant aigua durant 5 minuts i deixar refredar.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>ELABORACI\u00d3<\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p><strong>1. <\/strong>Maceraci\u00f3: Col\u00b7locar les verdures bullides en un bol i afegir el vinagre, l&#8217;oli, el pebre, el clau i el roman\u00ed. Barrejar tot b\u00e9 i deixar reposar una hora perqu\u00e8 les verdures agafin gust. Esc\u00f3rrer.<strong>2. <\/strong> Papillota: Al centre de cada paper de forn, posar les verdures i repartir b\u00e9 entre els 4 fulls. Embolicar les verdures amb el paper fins a formar paquets individuals (papillota) i col\u00b7locar-los a la safata del forn a 200C durant 10 min.<strong>3. <\/strong>Servir les verdures en la papillota per a cada comensal.   <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4544\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Valoraci%C3%B3-Verdures.jpg\" alt=\"Valoraci\u00f3 Verdures\" width=\"2480\" height=\"1275\"><\/p>\n<p><strong>RECOMANACIONS<\/strong><\/p>\n<p><strong> <\/strong> No oblidar mai que per disminuir el contingut de potassi \u00e9s imprescindible el trossejat i el remull dels vegetals en abundant aigua freda durant 6-8 hores, eliminant l&#8217;aigua de remull. Si les verdures s\u00f3n congelades o en conserva (com el xampiny\u00f3), el seu contingut en potassi es redueix gaireb\u00e9 a la meitat, disminuint radicalment el contingut de potassi total del plat.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4545\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicacions-verdures.jpg\" alt=\"Indicacions verdures\" width=\"2477\" height=\"1634\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicacions-verdures.jpg 2477w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicacions-verdures-600x396.jpg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicacions-verdures-300x198.jpg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicacions-verdures-1024x676.jpg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicacions-verdures-768x507.jpg 768w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicacions-verdures-1536x1013.jpg 1536w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicacions-verdures-2048x1351.jpg 2048w\" sizes=\"auto, (max-width: 2477px) 100vw, 2477px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong> <\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS per a 4 persones: 2 porros. 200g de pastanagues. 200g de carbass\u00f3. 200g de xampinyons en llauna. 200g de pebrot vermell. 1 branca d&#8217;api. 1 ceba mitjana. Oli d&#8217;oliva. 2 cullerades de vinagre de xer\u00e8s. \u00bd cullerada de mostassa. 1 branqueta de roman\u00ed. Clau i pebre negre. 4 fulls de paper de forn o [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7144,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[110,136],"tags":[],"class_list":["post-7143","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-receptes","entry","has-media","owp-thumbs-layout-horizontal","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails","has-product-nav"],"_links":{"self":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7143","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/comments?post=7143"}],"version-history":[{"count":0,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7143\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media\/7144"}],"wp:attachment":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media?parent=7143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/categories?post=7143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/tags?post=7143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}