{"id":7145,"date":"2019-01-21T10:30:52","date_gmt":"2019-01-21T10:30:52","guid":{"rendered":"https:\/\/fjarno.org\/ous-farcits-de-xampinyons\/"},"modified":"2019-01-21T10:30:52","modified_gmt":"2019-01-21T10:30:52","slug":"ous-farcits-de-xampinyons","status":"publish","type":"post","link":"https:\/\/fjarno.org\/ca\/ous-farcits-de-xampinyons\/","title":{"rendered":"OUS FARCITS DE XAMPINYONS"},"content":{"rendered":"<p>INGREDIENTS per a 4 persones:<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4557 alignright\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/home-cooking-1670403_1920.jpg\" alt=\"home-cooking-1670403_1920\" width=\"299\" height=\"199\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/home-cooking-1670403_1920.jpg 1920w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/home-cooking-1670403_1920-600x400.jpg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/home-cooking-1670403_1920-300x200.jpg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/home-cooking-1670403_1920-1024x683.jpg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/home-cooking-1670403_1920-768x512.jpg 768w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/home-cooking-1670403_1920-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 299px) 100vw, 299px\" \/><\/p>\n<ul>\n<li>6 ous.<\/li>\n<li>100g de xampinyons en conserva (no frescos).<\/li>\n<li>200g de ceba.<\/li>\n<li>2 cullerades d&#8217;oli d&#8217;oliva.<\/li>\n<\/ul>\n<p>Salsa:<\/p>\n<ul>\n<li>1-2 cullerades de llet semidesnatada.<\/li>\n<li>\u00bc de litre de brou d&#8217;au (no industrial).<\/li>\n<li>2 cullerades d&#8217;oli d&#8217;oliva.<\/li>\n<li>Una cullerada plena de farina.<\/li>\n<li>\u00bd cullerada de formatge ratllat.<\/li>\n<li>Pebre i nou moscada al gust.<\/li>\n<li>2 llesques de pa blanc.<\/li>\n<\/ul>\n<p><strong>PREPARACI\u00d3<\/strong><\/p>\n<ul>\n<li>Pelar i tallar la ceba 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>Laminar els xampinyons.<\/li>\n<li>Fregir les llesques de pa blanc.<\/li>\n<\/ul>\n<p><strong> <\/strong><strong>ELABORACI\u00d3<\/strong><\/p>\n<ol>\n<li>Per al <strong>brou de pollastre<\/strong>: coure 2 litres d&#8217;aigua amb dues carcasses de pollastre i un manat d&#8217;herbes arom\u00e0tiques al gust.<\/li>\n<li>Coure els ous durant 10 min en aigua bullint. Refredar i pelar. Tallar per la meitat i separar el rovell.  <\/li>\n<li>Farciment: posem una mica d&#8217;oli en una paella i sofregim la ceba durant 10 min. Despr\u00e9s afegim els xampinyons laminats i deixem coure fins que es quedin tous. <\/li>\n<li>Salsa: en una cassola posem oli i quan aquest estigui calent, afegim la cullerada plena de farina i sofregim durant uns segons. Afegir la llet, el pebre i la nou moscada. Deixem coure la salsa a foc suau i sense deixar de remenar. Reservar.   <\/li>\n<li>Juntar el farciment amb els rovells picats i unes cullerades de salsa i barregem b\u00e9. Omplim les clares. En una font col\u00b7loquem el pa fregit, a sobre les clares farcides i per sobre, la salsa. Empolvorem amb el formatge ratllat i gratinem durant 5 min.  <\/li>\n<li>Servir calent.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4559\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Valor-nutricional-huevos.jpg\" alt=\"Valor nutricional ous\" width=\"2477\" height=\"1382\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Valor-nutricional-huevos.jpg 2477w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Valor-nutricional-huevos-600x335.jpg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Valor-nutricional-huevos-300x167.jpg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Valor-nutricional-huevos-1024x571.jpg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Valor-nutricional-huevos-768x428.jpg 768w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Valor-nutricional-huevos-1536x857.jpg 1536w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Valor-nutricional-huevos-2048x1143.jpg 2048w\" sizes=\"auto, (max-width: 2477px) 100vw, 2477px\" \/><strong>RECOMANACIONS<\/strong><\/li>\n<\/ol>\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>El xampiny\u00f3 en conserva cont\u00e9 molta menys quantitat de potassi que el xampiny\u00f3 fresc. Rebutjar sempre el l\u00edquid de conserva i rentar b\u00e9 l&#8217;aliment. <\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4558\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicaciones-huevos.jpg\" alt=\"Indicacions ous\" width=\"2477\" height=\"1585\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicaciones-huevos.jpg 2477w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicaciones-huevos-600x384.jpg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicaciones-huevos-300x192.jpg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicaciones-huevos-1024x655.jpg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicaciones-huevos-768x491.jpg 768w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicaciones-huevos-1536x983.jpg 1536w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicaciones-huevos-2048x1310.jpg 2048w\" sizes=\"auto, (max-width: 2477px) 100vw, 2477px\" \/>INGREDIENTS per a 4 persones:<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4557 alignright\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/home-cooking-1670403_1920.jpg\" alt=\"home-cooking-1670403_1920\" width=\"324\" height=\"216\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/home-cooking-1670403_1920.jpg 1920w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/home-cooking-1670403_1920-600x400.jpg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/home-cooking-1670403_1920-300x200.jpg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/home-cooking-1670403_1920-1024x683.jpg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/home-cooking-1670403_1920-768x512.jpg 768w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/home-cooking-1670403_1920-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 324px) 100vw, 324px\" \/><\/p>\n<ul>\n<li>6 ous.<\/li>\n<li>100g de xampinyons en conserva (no frescos).<\/li>\n<li>200g de ceba.<\/li>\n<li>2 cullerades d&#8217;oli d&#8217;oliva.<\/li>\n<\/ul>\n<p>salsa:<\/p>\n<ul>\n<li>1-2 cullerades de llet semidesnatada.<\/li>\n<li>\u00bc de litre de brou d&#8217;au (no industrial).<\/li>\n<li>2 cullerades d&#8217;oli d&#8217;oliva.<\/li>\n<li>Una cullerada plena de farina.<\/li>\n<li>\u00bd cullerada de formatge ratllat.<\/li>\n<li>Pebre i nou moscada al gust.<\/li>\n<li>2 llesques de pa blanc.<\/li>\n<\/ul>\n<p>PREPARACI\u00d3<\/p>\n<p>\uf0fc Pelar i tallar la ceba i posar en remull en una olla amb abundant aigua freda durant 6-8 hores i eliminar l&#8217;aigua de remull.<\/p>\n<p>\uf0fc Laminar els xampinyons.<\/p>\n<p>\uf0fc Fregir les llesques de pa blanc.<\/p>\n<p>ELABORACI\u00d3<\/p>\n<ol>\n<li>Per al brou de pollastre: coure 2 litres d&#8217;aigua amb dos carcasses de pollastre i un manat d&#8217;herbes arom\u00e0tiques al gust.<\/li>\n<li>Coure els ous durant 10 minuts en aigua bullint. Refredar i pelar. Tallar per la meitat i separar el rovell.  <\/li>\n<li>Farciment: posem una mica d&#8217;oli en una paella i tirem la ceba durant 10 min. Despr\u00e9s afegim els xampinyons laminats i deixem coure fins que es quedin tous. <\/li>\n<li>Salsa: en una cassola posem oli i quan aquest estigui calent, hi afegim la cullerada plena de farina durant uns segons. Afegiu-hi la llet, el pebre i la nou moscada. Deixem coure la salsa a foc suau i sense deixar de remenar. Reservar.   <\/li>\n<li>Ajuntar el farciment amb els rovells picades i unes cullerades de salsa i barregem b\u00e9. Omplim les clares. En una font col\u00b7loquem el pa fregit, a sobre les clares farcides i per sobre, la salsa. Afegim el formatge ratllat i gratinem durant 5 minuts.   <\/li>\n<li>Servir calent.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4559\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Valor-nutricional-huevos.jpg\" alt=\"Valor nutricional huevos\" width=\"2477\" height=\"1382\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Valor-nutricional-huevos.jpg 2477w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Valor-nutricional-huevos-600x335.jpg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Valor-nutricional-huevos-300x167.jpg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Valor-nutricional-huevos-1024x571.jpg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Valor-nutricional-huevos-768x428.jpg 768w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Valor-nutricional-huevos-1536x857.jpg 1536w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Valor-nutricional-huevos-2048x1143.jpg 2048w\" sizes=\"auto, (max-width: 2477px) 100vw, 2477px\" \/><\/p>\n<p>RECOMANACIONS<\/p>\n<p>\uf0fc 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.<\/p>\n<p>\uf0fc El xampiny\u00f3 en conserva cont\u00e9 molta menys quantitat de potassi que el xampiny\u00f3 fresc. Rebutjar sempre el l\u00edquid de conserva i rentar b\u00e9 l&#8217;aliment. <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4558\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicaciones-huevos.jpg\" alt=\"Indicaciones huevos\" width=\"2477\" height=\"1585\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicaciones-huevos.jpg 2477w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicaciones-huevos-600x384.jpg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicaciones-huevos-300x192.jpg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicaciones-huevos-1024x655.jpg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicaciones-huevos-768x491.jpg 768w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicaciones-huevos-1536x983.jpg 1536w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/01\/Indicaciones-huevos-2048x1310.jpg 2048w\" sizes=\"auto, (max-width: 2477px) 100vw, 2477px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS per a 4 persones: 6 ous. 100g de xampinyons en conserva (no frescos). 200g de ceba. 2 cullerades d&#8217;oli d&#8217;oliva. Salsa: 1-2 cullerades de llet semidesnatada. \u00bc de litre de brou d&#8217;au (no industrial). 2 cullerades d&#8217;oli d&#8217;oliva. Una cullerada plena de farina. \u00bd cullerada de formatge ratllat. Pebre i nou moscada al gust. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7146,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[110,136],"tags":[],"class_list":["post-7145","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\/7145","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=7145"}],"version-history":[{"count":0,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7145\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media\/7146"}],"wp:attachment":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media?parent=7145"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/categories?post=7145"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/tags?post=7145"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}