{"id":7192,"date":"2017-12-18T12:08:51","date_gmt":"2017-12-18T12:08:51","guid":{"rendered":"https:\/\/fjarno.org\/torro-de-foie\/"},"modified":"2017-12-18T12:08:51","modified_gmt":"2017-12-18T12:08:51","slug":"torro-de-foie","status":"publish","type":"post","link":"https:\/\/fjarno.org\/ca\/torro-de-foie\/","title":{"rendered":"Torr\u00f3 de Foie"},"content":{"rendered":"<h4><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-thumbnail wp-image-4093\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2017\/12\/DSC_0108-290x290.jpg\" alt=\"DSC_0108\" width=\"290\" height=\"290\"><\/h4>\n<h4>Ingredients per a 36 torrades. m\u00e0x. 4\/persona <\/h4>\n<p>50 g de sucre<\/p>\n<p>100 g d&#8217;ametlles torrades sense sal<\/p>\n<p>200 g de foie mi-cuit d&#8217;\u00e0nec<\/p>\n<p>1\/2 culleradeta de curri en pols<\/p>\n<p>2 pessics de pebre negre molt<\/p>\n<p>100 g de bescots amb fruites<\/p>\n<p>80 g de mango madur tallat molt fi<\/p>\n<p>3 culleradetes de cruixent de ceba fregida<\/p>\n<h4>Preparaci\u00f3<\/h4>\n<p>Polvoritzeu el sucre amb la batedora. Afegiu les ametlles al sucre i tritureu. Incorporeu el foie, el curri i el pebre. Barregeu fins a aconseguir una massa uniforme. Col\u00b7loqueu sobre la superf\u00edcie de treball un tros est\u00e8s de paper film i poseu-hi a sobre la barreja formant un cord\u00f3 d&#8217;aprox. 30 cm. Emboliqueu la barreja com si fos un caramel i, agafant els extrems del film, feu-lo rodar sobre la superf\u00edcie de treball. Reserveu al congelador 3 hores, conserveu a la nevera i serviu a les torrades decorat amb el mango i el cruixent de ceba.       <\/p>\n<h4>INFORMACI\u00d3 NUTRICIONAL<\/h4>\n<p>Per 1 torrada Per 4 torrades<\/p>\n<p>Kcal 59 Kcal 236<\/p>\n<p>Prote\u00efnes 1,4 g Prote\u00efnes 5,6 g<\/p>\n<p>Hidrats de Carboni 3,9 g Hidrats de Carboni 15,6 g<\/p>\n<p>Fibra 0,5 g Fibra 2 g<\/p>\n<p>Greixos 4,2 g Greixos 16,8 g<\/p>\n<p>Colesterol 21,1 mg Colesterol 84,4 mg<\/p>\n<p>Na-Sodi 87 mg Na-Sodi 348 mg<\/p>\n<p>K-Potassi 38,25 mg K-Potassi 153 mg<\/p>\n<p>P-F\u00f2sfor 17,66 mg P-F\u00f2sfor 70,64 mg<\/p>\n<h4><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-thumbnail wp-image-4093\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2017\/12\/DSC_0108-290x290.jpg\" alt=\"DSC_0108\" width=\"290\" height=\"290\"><\/h4>\n<h4>Ingredients per a 36 unitats. M\u00e0xim 4\/persona <\/h4>\n<p>50 g de sucre<\/p>\n<p>100 g d&#8217;ametlles torrades sense sal<\/p>\n<p>200 g de foie mi-cuit d&#8217;\u00e0nec<\/p>\n<p>1\/2 culleradeta de curri en pols<\/p>\n<p>una mica de pebre negre<\/p>\n<p>100 g de torrades amb fruita<\/p>\n<p>80 g de mango (tallat molt fi)<\/p>\n<p>3 culleradetes de cruixent de ceba fregida<\/p>\n<h4>Preparaci\u00f3<\/h4>\n<p>Polvoritzeu el sucre amb batedora. Afegiu les ametlles i tritureu. Incorporeu el foie, el curri i el pebre. Barregeu fins a aconseguir una massa uniforme. Col\u00b7loqueu sobre la superf\u00edcie de treball un tros de paper film est\u00e8s i poseu-hi la massa a sobre formant un cord\u00f3 d&#8217;uns 30 cm. Feu un embolcall com si fos un caramel i reserveu al congelador durant 3 hores. Despr\u00e9s conserveu a la nevera i serviu sobre les torrades decorat amb mango i ceba cruixent.      <\/p>\n<p>INFORMACI\u00d3 NUTRICIONAL<\/p>\n<p>Per 1 torrada Per 4 torrades<\/p>\n<p>Kcal 59 Kcal 236<\/p>\n<p>Prote\u00efnes 1,4 g Prote\u00efnes 5,6 g<\/p>\n<p>Hidrats de Carboni 3,9 g Hidrats de Carboni 15,6 g<\/p>\n<p>Fibra 0,5 g Fibra 2 g<\/p>\n<p>Greixos 4,2 g Greixos 16,8 g<\/p>\n<p>Colesterol 21,1 mg Colesterol 84,4 mg<\/p>\n<p>Na-Sodi 87 mg Na-Sodi 348 mg<\/p>\n<p>K-Potassi 38,25 mg K-Potassi 153 mg<\/p>\n<p>P-F\u00f2sfor 17,66 mg P-F\u00f2sfor 70,64 mg<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients per a 36 torrades. m\u00e0x. 4\/persona 50 g de sucre 100 g d&#8217;ametlles torrades sense sal 200 g de foie mi-cuit d&#8217;\u00e0nec 1\/2 culleradeta de curri en pols 2 pessics de pebre negre molt 100 g de bescots amb fruites 80 g de mango madur tallat molt fi 3 culleradetes de cruixent de ceba [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7193,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[110,136],"tags":[],"class_list":["post-7192","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\/7192","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=7192"}],"version-history":[{"count":0,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7192\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media\/7193"}],"wp:attachment":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media?parent=7192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/categories?post=7192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/tags?post=7192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}