{"id":7172,"date":"2019-07-10T10:39:48","date_gmt":"2019-07-10T10:39:48","guid":{"rendered":"https:\/\/fjarno.org\/amanida-de-pasta\/"},"modified":"2019-07-10T10:39:48","modified_gmt":"2019-07-10T10:39:48","slug":"amanida-de-pasta","status":"publish","type":"post","link":"https:\/\/fjarno.org\/ca\/amanida-de-pasta\/","title":{"rendered":"AMANIDA DE PASTA"},"content":{"rendered":"<p><strong>INGREDIENTS (Raci\u00f3 individual)<img loading=\"lazy\" decoding=\"async\" class=\" wp-image-4893 alignright\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/pasta-2936529_1920-290x290.jpg\" alt=\"\" width=\"342\" height=\"342\"><\/strong><\/p>\n<ul>\n<li>80 g de pasta al gust (no farcida), en cru.<\/li>\n<li>20-30 g de pebrot verd<\/li>\n<li>20-30 g de ceba.<\/li>\n<li>20-30 g de pastanaga.<\/li>\n<li>40 g de p\u00e8sols congelats.<\/li>\n<li>\u00bd ou dur.<\/li>\n<li>\u00bd llauna petita de tonyina en conserva, al natural i baix en sal.<\/li>\n<li>Pebre, orenga i all en pols.<\/li>\n<li>Oli d&#8217;oliva verge extra (1-2 cullerades soperes).<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>ABANS DE COMEN\u00c7AR&#8230;<\/strong><\/p>\n<ul>\n<li>Pelar i tallar el pebrot verd, la ceba i la pastanaga. Posar en remull en una olla amb abundant aigua freda durant 6-8 hores i eliminar l&#8217;aigua de remull. <\/li>\n<li>Descongelar els p\u00e8sols en una olla amb abundant aigua (2-4 h) i eliminar l&#8217;aigua de remull.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>ELABORACI\u00d3<\/strong><\/p>\n<p>&nbsp;<\/p>\n<ol>\n<li>Coure els p\u00e8sols en una olla amb abundant aigua fins que estiguin tendres. Esc\u00f3rrer i reservar. <\/li>\n<li>Coure la pasta en una olla amb abundant aigua. Retirar quan estigui <em>al dente.<\/em> Esc\u00f3rrer i reservar. <em>(Podem afegir una mica d&#8217;oli d&#8217;oliva perqu\u00e8 no s&#8217;enganxi).<\/em>  <\/li>\n<li>Coure l&#8217;ou (6-10 min), trossejar la meitat i reservar.<\/li>\n<li>Esc\u00f3rrer el l\u00edquid de la tonyina en conserva i retirar la meitat de la llauna petita.<\/li>\n<li>En un plat, posem la pasta i tots els altres ingredients. Removem b\u00e9. <\/li>\n<li>Condimentar amb el pebre, l&#8217;oli d&#8217;oliva, l&#8217;orenga i l&#8217;all en pols. Es poden usar altres esp\u00e8cies al gust. <\/li>\n<li>Menjar immediatament o deixar reposar a la nevera i servir fred.<\/li>\n<\/ol>\n<p>Bon app\u00e9tit!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-4891\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Valor-ensalada-pasta-ok.jpg\" alt=\"\" width=\"671\" height=\"466\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Valor-ensalada-pasta-ok.jpg 2054w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Valor-ensalada-pasta-ok-600x417.jpg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Valor-ensalada-pasta-ok-300x208.jpg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Valor-ensalada-pasta-ok-1024x711.jpg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Valor-ensalada-pasta-ok-768x534.jpg 768w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Valor-ensalada-pasta-ok-1536x1067.jpg 1536w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Valor-ensalada-pasta-ok-2048x1423.jpg 2048w\" sizes=\"auto, (max-width: 671px) 100vw, 671px\" \/><\/p>\n<p><strong>RECOMANACIONS<\/strong><\/p>\n<p><strong> <\/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>Els p\u00e8sols congelats contenen menys quantitat de potassi que els p\u00e8sols frescos. Realitzar la descongelaci\u00f3 en abundant aigua, garanteix la p\u00e8rdua m\u00e0xima de potassi. <\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-4892\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Indicaciones-ensalada-pasta-ok.jpg\" alt=\"\" width=\"684\" height=\"487\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Indicaciones-ensalada-pasta-ok.jpg 1912w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Indicaciones-ensalada-pasta-ok-600x427.jpg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Indicaciones-ensalada-pasta-ok-300x214.jpg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Indicaciones-ensalada-pasta-ok-1024x729.jpg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Indicaciones-ensalada-pasta-ok-768x547.jpg 768w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Indicaciones-ensalada-pasta-ok-1536x1093.jpg 1536w\" sizes=\"auto, (max-width: 684px) 100vw, 684px\" \/><\/p>\n<h5>Annabel Mart\u00ednez<\/h5>\n<h5>Dietista-nutricionista<\/h5>\n<p>INGREDIENTS (Raci\u00f3 individual)<img loading=\"lazy\" decoding=\"async\" class=\" wp-image-4893 alignright\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/pasta-2936529_1920-290x290.jpg\" alt=\"\" width=\"326\" height=\"326\"><\/p>\n<ul>\n<li>80 g de pasta al gust (no omple), en cru.<\/li>\n<li>20-30 g de pebrot verd<\/li>\n<li>20-30 g de ceba.<\/li>\n<li>20-30 g de pastanaga.<\/li>\n<li>40 g de p\u00e8sols congelats.<\/li>\n<li>\u00bd ou dur.<\/li>\n<li>\u00bd llauna petita de tonyina en conserva, al natural i baix en sal<\/li>\n<li>Pebre, orenga i all en pols.<\/li>\n<li>Oli d&#8217;oliva verge extra (1-2 cullera sopera).<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>ABANS DE COMEN\u00c7AR&#8230;<\/p>\n<p>Pelar i tallar el pebrot verd, la ceba i la pastanaga.<\/p>\n<p>Posar en remull en una olla amb abundant aigua freda durant 6-8 hores i eliminar l&#8217;aigua de remull.<\/p>\n<p>Descongelar els p\u00e8sols en una olla amb abundant aigua (2-4 h) i eliminar l&#8217;aigua de remull.<\/p>\n<p>ELABORACI\u00d3<\/p>\n<ol>\n<li>Coure els p\u00e8sols en una olla amb abundant aigua fins que estiguin tendres. Esc\u00f3rrer i reservar. <\/li>\n<li>Coure la pasta en una olla amb abundant aigua. Retirar quan estigui al dente. Esc\u00f3rrer i reservar. (Podem afegir una mica d&#8217;oli d&#8217;oliva perqu\u00e8 no s&#8217;enganxi).   <\/li>\n<li>Coure l&#8217;ou (6-10 min), trossejar la meitat i reservar.<\/li>\n<li>Esc\u00f3rrer el l\u00edquid de la tonyina en conserva i retirar la meitat de la llauna petita<\/li>\n<\/ol>\n<p>. 5. En un plat, posem la pasta i tots els altres ingredients. Removem b\u00e9. <\/p>\n<ol start=\"6\">\n<li>Condimentar amb el pebre, l&#8217;oli d&#8217;oliva, l&#8217;orenga i l&#8217;all en pols. Es poden usar altres esp\u00e8cies al gust. <\/li>\n<li>Menjar immediatament o deixar reposar a la nevera i servir fred.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Bon app\u00e9tit!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-4891\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Valor-ensalada-pasta-ok.jpg\" alt=\"\" width=\"655\" height=\"455\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Valor-ensalada-pasta-ok.jpg 2054w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Valor-ensalada-pasta-ok-600x417.jpg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Valor-ensalada-pasta-ok-300x208.jpg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Valor-ensalada-pasta-ok-1024x711.jpg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Valor-ensalada-pasta-ok-768x534.jpg 768w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Valor-ensalada-pasta-ok-1536x1067.jpg 1536w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Valor-ensalada-pasta-ok-2048x1423.jpg 2048w\" sizes=\"auto, (max-width: 655px) 100vw, 655px\" \/><\/p>\n<p>RECOMANACIONS<\/p>\n<ol>\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>Els p\u00e8sols congelats contenen menys quantitat de potassi que els p\u00e8sols frescos. Realitzar la descongelaci\u00f3 en abundant aigua, garanteix la p\u00e8rdua m\u00e0xima de potassi. <\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-4892\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Indicaciones-ensalada-pasta-ok.jpg\" alt=\"\" width=\"665\" height=\"473\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Indicaciones-ensalada-pasta-ok.jpg 1912w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Indicaciones-ensalada-pasta-ok-600x427.jpg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Indicaciones-ensalada-pasta-ok-300x214.jpg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Indicaciones-ensalada-pasta-ok-1024x729.jpg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Indicaciones-ensalada-pasta-ok-768x547.jpg 768w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Indicaciones-ensalada-pasta-ok-1536x1093.jpg 1536w\" sizes=\"auto, (max-width: 665px) 100vw, 665px\" \/><\/p>\n<h5>Annabel Mart\u00ednez<\/h5>\n<h5>Dietista-nutricionista<\/h5>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS (Raci\u00f3 individual) 80 g de pasta al gust (no farcida), en cru. 20-30 g de pebrot verd 20-30 g de ceba. 20-30 g de pastanaga. 40 g de p\u00e8sols congelats. \u00bd ou dur. \u00bd llauna petita de tonyina en conserva, al natural i baix en sal. Pebre, orenga i all en pols. Oli d&#8217;oliva [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7173,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[110,136],"tags":[],"class_list":["post-7172","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\/7172","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=7172"}],"version-history":[{"count":0,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7172\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media\/7173"}],"wp:attachment":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media?parent=7172"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/categories?post=7172"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/tags?post=7172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}