{"id":7151,"date":"2019-02-20T11:10:31","date_gmt":"2019-02-20T11:10:31","guid":{"rendered":"https:\/\/fjarno.org\/pit-de-pollastre-villarroy\/"},"modified":"2019-02-20T11:10:31","modified_gmt":"2019-02-20T11:10:31","slug":"pit-de-pollastre-villarroy","status":"publish","type":"post","link":"https:\/\/fjarno.org\/ca\/pit-de-pollastre-villarroy\/","title":{"rendered":"PIT DE POLLASTRE VILLARROY"},"content":{"rendered":"<p>INGREDIENTS per a 4 persones:<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4600 alignright\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Pollo-Villaroy.png\" alt=\"Pollastre Villaroy\" width=\"280\" height=\"235\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Pollo-Villaroy.png 940w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Pollo-Villaroy-600x503.png 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Pollo-Villaroy-300x251.png 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Pollo-Villaroy-768x644.png 768w\" sizes=\"auto, (max-width: 280px) 100vw, 280px\" \/><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>2 pits de pollastre.<\/li>\n<li>Herbes arom\u00e0tiques al gust (julivert, llorer, farigola&#8230;).<\/li>\n<\/ul>\n<p>Salsa:<\/p>\n<ul>\n<li>1-2 cullerades soperes d&#8217;oli d&#8217;oliva.<\/li>\n<li>50g de farina.<\/li>\n<li>\u00bd litre de brou d&#8217;au<\/li>\n<li>Pebre blanc i nou moscada.<\/li>\n<\/ul>\n<p>Guarnici\u00f3:<\/p>\n<ul>\n<li>250g de patates.<\/li>\n<li>Oli per fregir.<\/li>\n<\/ul>\n<p><strong>PREPARACI\u00d3<\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<ul>\n<li>Trossejar la patata en trossos petits i coure-la durant 6-7 minuts. Posar-la en remull durant 3-4 hores en abundant aigua. <\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>ELABORACI\u00d3<\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<ol>\n<li>En una cassola amb aigua freda posem a coure els pits de pollastre juntament amb les herbes arom\u00e0tiques. Quan estiguin tendres, els traiem i colem el brou. Tallem els pits en petits filets.  <\/li>\n<li>Salsa: En un cass\u00f3 posem oli, i quan estigui temperat tirem la farina de cop remenant b\u00e9. Deixem coure uns minuts, afegim el brou i les esp\u00e8cies, i coem el conjunt durant 10 min sense deixar de remenar. En calent, passem els filets de pit per aquesta salsa. Deixem refredar per al seu posterior arrebossat.  <\/li>\n<li>Guarnici\u00f3: les patates les escorrem del remull, eixuguem molt b\u00e9 i fregim amb abundant oli (molt calent). Reservem. <\/li>\n<li>Fregim els pits i col\u00b7loquem en una font acompanyats de les patates. Servim en calent. <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4608\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Valor-Pollo-cast-1.jpg\" alt=\"Valor Pollastre\" width=\"2477\" height=\"1440\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Valor-Pollo-cast-1.jpg 2477w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Valor-Pollo-cast-1-600x349.jpg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Valor-Pollo-cast-1-300x174.jpg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Valor-Pollo-cast-1-1024x595.jpg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Valor-Pollo-cast-1-768x446.jpg 768w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Valor-Pollo-cast-1-1536x893.jpg 1536w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Valor-Pollo-cast-1-2048x1191.jpg 2048w\" sizes=\"auto, (max-width: 2477px) 100vw, 2477px\" \/><strong>Sabies que&#8230;<\/strong>\n<ul>\n<li>Si per a la salsa utilitzeu nom\u00e9s el brou i eviteu l&#8217;\u00fas de llet, redu\u00efu l&#8217;aportaci\u00f3 de f\u00f2sfor i greix.<\/li>\n<li>La patata t\u00e9 un comportament diferent a la resta de les verdures o hortalisses, ja que <strong>la patata crua posada en remull no perd<\/strong><strong> potassi.<\/strong> Per aconseguir disminuir el contingut en potassi de la patata cal cuinar-la seguint els seg\u00fcents passos:\n<ol>\n<li>Trossejar-la en trossos de mida mitjana.<\/li>\n<li>Coure-la durant 6-7 minuts (al dente)<\/li>\n<li>Posar-la en remull durant 3-4 hores.<\/li>\n<li>Acabar-la de cuinar al gust.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-4609\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Indicaciones-pollo-1.jpg\" alt=\"Indicacions pollastre\" width=\"633\" height=\"444\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Indicaciones-pollo-1.jpg 2477w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Indicaciones-pollo-1-600x420.jpg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Indicaciones-pollo-1-300x210.jpg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Indicaciones-pollo-1-1024x717.jpg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Indicaciones-pollo-1-768x538.jpg 768w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Indicaciones-pollo-1-1536x1076.jpg 1536w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Indicaciones-pollo-1-2048x1435.jpg 2048w\" sizes=\"auto, (max-width: 633px) 100vw, 633px\" \/><\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/li>\n<\/ol>\n<p>INGREDIENTS per a 4 persones:<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4600 alignright\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Pollo-Villaroy.png\" alt=\"Pollastre Villaroy\" width=\"295\" height=\"247\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Pollo-Villaroy.png 940w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Pollo-Villaroy-600x503.png 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Pollo-Villaroy-300x251.png 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Pollo-Villaroy-768x644.png 768w\" sizes=\"auto, (max-width: 295px) 100vw, 295px\" \/><\/p>\n<ul>\n<li>2 pits de pollastre.<\/li>\n<li>Herbes arom\u00e0tiques al gust (julivert, llorer, farigola&#8230;).<\/li>\n<\/ul>\n<p>Salsa:<\/p>\n<ul>\n<li>1-2 cullerades soperes d&#8217;oli d&#8217;oliva.<\/li>\n<li>50g de farina.<\/li>\n<li>\u00bd litre de brou d&#8217;au<\/li>\n<li>Pebre blanc i nou moscada.<\/li>\n<\/ul>\n<p>Guarnici\u00f3:<\/p>\n<ul>\n<li>250g de patates.<\/li>\n<li>Oli per fregir.<\/li>\n<\/ul>\n<p>PREPARACI\u00d3:<\/p>\n<ul>\n<li>Trossejar la patata a trossos petits i coure-la durant 6-7 minuts. Posar-la en remull durant 3-4 hores en abundant aigua <\/li>\n<\/ul>\n<p>ELABORACI\u00d3:<\/p>\n<ol>\n<li>En una cassola amb aigua freda posem a coure els pits de pollastre juntament amb les herbes arom\u00e0tiques. Quan estiguin tendres, els traiem i colem el brou. Tallem els pits en petits filets.  <\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<ol start=\"2\">\n<li>Salsa: En un pot posem oli, i quan estigui temperat tirem la farina de cop remenant b\u00e9. Deixem coure uns minuts, afegim el brou i les esp\u00e8cies, i coem el conjunt durant 10 minuts sense deixar de remenar. En calent, passem els filets de pit per aquesta salsa. Deixem refredar per al seu posterior arrebossat.   <\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<ol start=\"3\">\n<li>Guarnici\u00f3: les patates les escorrem del remull, eixuguem molt b\u00e9 i fregim amb abundant oli (molt calent). Reservem. <\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<ol start=\"4\">\n<li>Fregim els pits i col\u00b7loquem en una font acompanyats de les patates. Servim en calent.  <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4605\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Valor-Pollastre-1.jpg\" alt=\"Valor Pollastre\" width=\"2477\" height=\"1376\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Valor-Pollastre-1.jpg 2477w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Valor-Pollastre-1-600x333.jpg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Valor-Pollastre-1-300x167.jpg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Valor-Pollastre-1-1024x569.jpg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Valor-Pollastre-1-768x427.jpg 768w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Valor-Pollastre-1-1536x853.jpg 1536w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Valor-Pollastre-1-2048x1138.jpg 2048w\" sizes=\"auto, (max-width: 2477px) 100vw, 2477px\" \/><strong>Sabies que&#8230;<\/strong><strong> <\/strong>\n<ul>\n<li>Si per a la salsa utilitzeu nom\u00e9s el brou i eviteu l&#8217;\u00fas de llet, redu\u00efu l&#8217;aportaci\u00f3 de f\u00f2sfor i greix.<\/li>\n<li>La patata t\u00e9 un comportament diferent a la resta de les verdures o hortalisses, ja que <strong>la patata crua posada en remull no perd<\/strong><strong> potassi.<\/strong> Per aconseguir disminuir el contingut en potassi de la patata cal cuinar-la seguint els seg\u00fcents passos:\n<ol>\n<li>Trossejar-la en trossos de mida mitjana.<\/li>\n<li>Coure-la durant 6-7 minuts (al dente)<\/li>\n<li>Posar-la en remull durant 3-4 hores.<\/li>\n<li>Acabar-la de cuinar al gust.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4606\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Indicacions-pollastre-1.jpg\" alt=\"Indicacions pollastre\" width=\"2477\" height=\"1570\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Indicacions-pollastre-1.jpg 2477w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Indicacions-pollastre-1-600x380.jpg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Indicacions-pollastre-1-300x190.jpg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Indicacions-pollastre-1-1024x649.jpg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Indicacions-pollastre-1-768x487.jpg 768w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Indicacions-pollastre-1-1536x974.jpg 1536w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/02\/Indicacions-pollastre-1-2048x1298.jpg 2048w\" sizes=\"auto, (max-width: 2477px) 100vw, 2477px\" \/><\/p>\n<p>&nbsp;<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS per a 4 persones: &nbsp; 2 pits de pollastre. Herbes arom\u00e0tiques al gust (julivert, llorer, farigola&#8230;). Salsa: 1-2 cullerades soperes d&#8217;oli d&#8217;oliva. 50g de farina. \u00bd litre de brou d&#8217;au Pebre blanc i nou moscada. Guarnici\u00f3: 250g de patates. Oli per fregir. PREPARACI\u00d3 Trossejar la patata en trossos petits i coure-la durant 6-7 minuts. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7152,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[110,136],"tags":[],"class_list":["post-7151","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\/7151","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=7151"}],"version-history":[{"count":0,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7151\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media\/7152"}],"wp:attachment":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media?parent=7151"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/categories?post=7151"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/tags?post=7151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}