{"id":7218,"date":"2019-10-11T11:24:54","date_gmt":"2019-10-11T11:24:54","guid":{"rendered":"https:\/\/fjarno.org\/pasta-carbonara-original\/"},"modified":"2019-10-11T11:24:54","modified_gmt":"2019-10-11T11:24:54","slug":"pasta-carbonara-original","status":"publish","type":"post","link":"https:\/\/fjarno.org\/ca\/pasta-carbonara-original\/","title":{"rendered":"PASTA CARBONARA ORIGINAL"},"content":{"rendered":"<p><strong> <\/strong><strong>INGREDIENTS (per persona):  <\/strong><\/p>\n<ul>\n<li>80 g (en cru) de pasta al gust.<\/li>\n<li>\u00bc ceba blanca (20-30g)<\/li>\n<li>1 ou sencer (unitat petita; 40g)<\/li>\n<li>Dauets de pernil dol\u00e7 baix en sal i en fosfats (una cullera sopera; 20g aprox.).<\/li>\n<li>Formatge parmes\u00e0 (cullera de postres; 6g)<\/li>\n<li>Pebre negre.<\/li>\n<li>Oli d&#8217;oliva verge extra.<\/li>\n<\/ul>\n<p><strong> <\/strong><\/p>\n<p><strong>PREPARACI\u00d3<\/strong><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Trossegem i posem en remull la ceba en una olla amb abundant aigua durant 6-8 hores, eliminant l&#8217;aigua de remull. Si ho preferiu, podeu comprar-la congelada i realitzar la descongelaci\u00f3 en abundant aigua durant 4h, eliminant tamb\u00e9 l&#8217;aigua de remull. <\/li>\n<\/ul>\n<p><strong>ELABORACI\u00d3  <\/strong><\/p>\n<ol>\n<li>Posem aigua en una cassola i quan comenci a bullir, afegim la pasta i la coem al gust.<\/li>\n<li>En un bol batem l&#8217;ou i hi afegim el formatge parmes\u00e0 i el pebre negre.<\/li>\n<li>En una paella, afegim una mica d&#8217;oli i saltegem els dauets de pernil. Quan estiguin una mica daurats, els retirem i reservem. <\/li>\n<li>En la mateixa paella, afegim la ceba i la sofregim fins que es dauri.<\/li>\n<li>Incorporem la pasta i el pernil a la paella, i barregem b\u00e9.<\/li>\n<li>Afegim la barreja del bol i anem remenant per aconseguir una salsa suau.<\/li>\n<li>Servir al moment.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-5024\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Valor-Pasta-1024x656.jpg\" alt=\"\" width=\"1024\" height=\"656\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Valor-Pasta-1024x656.jpg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Valor-Pasta-600x384.jpg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Valor-Pasta-300x192.jpg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Valor-Pasta-768x492.jpg 768w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Valor-Pasta-1536x984.jpg 1536w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Valor-Pasta-2048x1312.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><strong>CONSELLS NUTRICIONALS<\/strong>\n<ul>\n<li>Recordeu que els vegetals\/hortalisses en conserva o congelades tenen una quantitat de potassi inferior a les verdures\/hortalisses fresques.<\/li>\n<li>No oblideu utilitzar les t\u00e8cniques culin\u00e0ries per reduir el contingut de potassi dels aliments.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-5025\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicaciones-Pasta-1024x678.jpg\" alt=\"\" width=\"1024\" height=\"678\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicaciones-Pasta-1024x678.jpg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicaciones-Pasta-600x397.jpg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicaciones-Pasta-300x199.jpg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicaciones-Pasta-768x508.jpg 768w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicaciones-Pasta-1536x1016.jpg 1536w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicaciones-Pasta-2048x1355.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/li>\n<\/ol>\n<p>[:ca]<strong>INGREDIENTS (per persona): <\/strong> <\/p>\n<ul>\n<li>80 g (en cru) de pasta al gust.<\/li>\n<li>\u00bc ceba blanca (20-30g)<\/li>\n<li>1 ou sencer (unitat petita; 40g)<\/li>\n<li>Dauets de pernil dol\u00e7 baix en sodi i fosfats (cullera sopera; 20g aprox.).<\/li>\n<li>Formatge parmes\u00e0 (cullera de postres; 6g)<\/li>\n<li>Pebre negre<\/li>\n<li>Oli d&#8217;oliva verge extra.<\/li>\n<\/ul>\n<p><strong>PREPARACI\u00d3<\/strong><\/p>\n<ul>\n<li>Trossegem i posem en remull la ceba en una olla amb abundant aigua durant 6-8 hores, eliminant l&#8217;aigua de remull. Si ho preferiu, podeu comprar-la congelada i realitzar la descongelaci\u00f3 en abundant aigua durant 4 h, eliminant tamb\u00e9 l&#8217;aigua de remull. <\/li>\n<\/ul>\n<p><strong>ELABORACI\u00d3<\/strong><\/p>\n<ol>\n<li>Posem aigua en una cassola i quan comenci a bullir, afegim la pasta i la coem al gust.<\/li>\n<li>En un bol batem l&#8217;ou i hi afegim el parmes\u00e0 i el pebre negre.<\/li>\n<li>En una paella, afegim una mica d&#8217;oli i saltegem els daus de pernil. Quan estiguin una mica daurats, els retirem i reservem. <\/li>\n<li>En la mateixa paella, afegim la ceba i la sofregim fins que es dauri.<\/li>\n<li>Incorporem la pasta i el pernil a la paella, i barregem b\u00e9.<\/li>\n<li>Afegim la barreja del bol i anem remenant per aconseguir una salsa suau.<\/li>\n<li>Servir al moment.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-5027\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Valoraci%C3%B3-pasta-1024x627.jpg\" alt=\"\" width=\"1024\" height=\"627\"><\/p>\n<p><strong> <\/strong><strong>CONSELLS NUTRICIONALS<\/strong><\/p>\n<ul>\n<li>Recordeu que els vegetals \/ hortalisses en conserva o congelades tenen una quantitat de potassi inferior a les verdures \/ hortalisses fresques.<\/li>\n<li>No oblideu utilitzar les t\u00e8cniques culin\u00e0ries per reduir el contingut de potassi dels aliments.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-5028\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicacions-pasta-1024x607.jpg\" alt=\"\" width=\"1024\" height=\"607\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicacions-pasta-1024x607.jpg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicacions-pasta-600x356.jpg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicacions-pasta-300x178.jpg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicacions-pasta-768x455.jpg 768w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicacions-pasta-1536x910.jpg 1536w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicacions-pasta-2048x1214.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong> <\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p><strong> <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS (per persona): 80 g (en cru) de pasta al gust. \u00bc ceba blanca (20-30g) 1 ou sencer (unitat petita; 40g) Dauets de pernil dol\u00e7 baix en sal i en fosfats (una cullera sopera; 20g aprox.). Formatge parmes\u00e0 (cullera de postres; 6g) Pebre negre. Oli d&#8217;oliva verge extra. PREPARACI\u00d3 &nbsp; Trossegem i posem en remull [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7219,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[110,136],"tags":[],"class_list":["post-7218","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\/7218","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=7218"}],"version-history":[{"count":0,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7218\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media\/7219"}],"wp:attachment":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media?parent=7218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/categories?post=7218"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/tags?post=7218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}