{"id":7268,"date":"2020-04-08T08:17:21","date_gmt":"2020-04-08T08:17:21","guid":{"rendered":"https:\/\/fjarno.org\/escabetx-de-pollastre\/"},"modified":"2020-04-08T08:17:21","modified_gmt":"2020-04-08T08:17:21","slug":"escabetx-de-pollastre","status":"publish","type":"post","link":"https:\/\/fjarno.org\/ca\/escabetx-de-pollastre\/","title":{"rendered":"ESCABETX DE POLLASTRE"},"content":{"rendered":"<p><strong>INGREDIENTS:<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-5190 alignright\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Pollo-escabeche.png\" alt=\"\" width=\"409\" height=\"409\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Pollo-escabeche.png 1080w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Pollo-escabeche-300x300.png 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Pollo-escabeche-100x100.png 100w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Pollo-escabeche-600x600.png 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Pollo-escabeche-1024x1024.png 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Pollo-escabeche-150x150.png 150w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Pollo-escabeche-768x768.png 768w\" sizes=\"auto, (max-width: 409px) 100vw, 409px\" \/> <\/strong><\/p>\n<ul>\n<li>100-150 g de pollastre.<\/li>\n<li>50 g de ceba.<\/li>\n<li>50 g de pastanaga.<\/li>\n<li>20 g d&#8217;api.<\/li>\n<li>1 dent d&#8217;all.<\/li>\n<li>Una c.s. de pell de taronja.<\/li>\n<li>Una c.s. de farigola seca.<\/li>\n<li>1 fulla de llorer.<\/li>\n<li>100 ml d&#8217;aigua.<\/li>\n<li>50 ml de vinagre de xer\u00e8s.<\/li>\n<li>10 ml d&#8217;oli d&#8217;oliva verge.<\/li>\n<\/ul>\n<p><strong>PREPARACI\u00d3:  <\/strong><\/p>\n<ul>\n<li>Pelar i tallar la ceba, l&#8217;api i la pastanaga a bastons.<\/li>\n<li>Pelar i tallar l&#8217;all a l\u00e0mines.<\/li>\n<li>Per separat, posar en remull, en abundant aigua, tots els vegetals durant 6-8 hores o 4 hores, canviant l&#8217;aigua dues vegades.<\/li>\n<\/ul>\n<p><strong>ELABORACI\u00d3:  <\/strong><\/p>\n<ol>\n<li>En un cass\u00f3 amb aigua, bullir les verdures durant uns minuts. Esc\u00f3rrer i reservar. <\/li>\n<li>Trossejar el pollastre a trossos regulars i especiar-lo amb pebre.<\/li>\n<li>Daurar el pollastre en una cassola amb una mica d&#8217;oli d&#8217;oliva.<\/li>\n<li>Afegir la ceba, la pastanaga, l&#8217;all, la farigola i la pell de taronja. Sofregir les verdures durant uns minuts. <\/li>\n<li>Afegir el vinagre sobre el conjunt anterior. Deixar que arrenqui el bull durant uns minuts i, a continuaci\u00f3, afegir l&#8217;aigua i la fulla de llorer. <\/li>\n<li>Coure a foc lent durant uns 30 min, fins que les verdures i el pollastre estiguin tendres i el l\u00edquid de cocci\u00f3 s&#8217;hagi redu\u00eft almenys a la meitat. Retirar el llorer. <\/li>\n<\/ol>\n<p><strong>CONSELL:<\/strong><\/p>\n<p>Preparar-ho el dia abans de ser consumit per a un sabor m\u00e9s concentrat. Es pot guardar a la nevera i treure una estona abans, perqu\u00e8 es pugui consumir a temperatura ambient. <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5191\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Escabeche.png\" alt=\"\" width=\"912\" height=\"679\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Escabeche.png 912w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Escabeche-600x447.png 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Escabeche-300x223.png 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Escabeche-768x572.png 768w\" sizes=\"auto, (max-width: 912px) 100vw, 912px\" \/><\/p>\n<p><strong>CONSELLS NUTRICIONALS<\/strong><\/p>\n<ul>\n<li>Recordeu que els vegetals\/hortalisses en conserva tenen una quantitat de potassi inferior a les verdures\/hortalisses fresques.<\/li>\n<li>El pollastre cont\u00e9 <strong>23 g de prote\u00efna pura per 100 g<\/strong>. Posseeix una<strong> r\u00e0tio f\u00f2sfor-prote\u00efna de 8,48 mg\/g <\/strong>(inferior a 16 mg\/g) per 100 g d&#8217;aliment sent <strong>APTE<\/strong> (a racions adequades) per a la persona amb malaltia renal cr\u00f2nica. <\/li>\n<li>No oblideu mai realitzar les t\u00e8cniques culin\u00e0ries per reduir l&#8217;aportaci\u00f3 de potassi de<\/li>\n<\/ul>\n<p>els aliments.<\/p>\n<ul>\n<li>No us excediu en la raci\u00f3 per a un major control del f\u00f2sfor i el potassi.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5192\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Escabeche-Indicaciones.png\" alt=\"\" width=\"844\" height=\"652\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Escabeche-Indicaciones.png 844w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Escabeche-Indicaciones-600x464.png 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Escabeche-Indicaciones-300x232.png 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Escabeche-Indicaciones-768x593.png 768w\" sizes=\"auto, (max-width: 844px) 100vw, 844px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<strong>INGREDIENTS:<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-5190 alignright\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Pollo-escabeche.png\" alt=\"\" width=\"538\" height=\"538\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Pollo-escabeche.png 1080w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Pollo-escabeche-300x300.png 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Pollo-escabeche-100x100.png 100w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Pollo-escabeche-600x600.png 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Pollo-escabeche-1024x1024.png 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Pollo-escabeche-150x150.png 150w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Pollo-escabeche-768x768.png 768w\" sizes=\"auto, (max-width: 538px) 100vw, 538px\" \/> <\/strong> <\/p>\n<ul>\n<li>100 g de pollastre.<\/li>\n<li>50 g de ceba.<\/li>\n<li>50 g de pastanaga.<\/li>\n<li>20 g d&#8217;api.<\/li>\n<li>1 dent d&#8217;all.<\/li>\n<li>Una c.s. de pell de taronja.<\/li>\n<li>Una c.s. de farigola seca.<\/li>\n<li>1 fulla de llorer.<\/li>\n<li>100 ml d&#8217;aigua.<\/li>\n<li>50 ml de vinagre de xer\u00e8s.<\/li>\n<li>10 ml d&#8217;oli d&#8217;oliva verge.<\/li>\n<\/ul>\n<p><strong>PREPARACI\u00d3:  <\/strong><\/p>\n<ul>\n<li>Pelar i tallar la ceba, l&#8217;api i la pastanaga a bastons.<\/li>\n<li>Pelar i tallar l&#8217;all a l\u00e0mines.<\/li>\n<li>Per separat, posar en remull, en abundant aigua, tots els vegetals durant 6-8 hores o b\u00e9, 4 hores canviant l&#8217;aigua dues vegades.<\/li>\n<\/ul>\n<p><strong>ELABORACI\u00d3:  <\/strong><\/p>\n<ol>\n<li>En un cass\u00f3 amb aigua, bullir les verdures durant uns minuts. Esc\u00f3rrer i reservar. <\/li>\n<li>Trossejar el pollastre a trossos regulars i especiar-lo amb pebre. En una cassola amb una mica d&#8217;oli calent, daurar el pollastre. <\/li>\n<li>Afegir la ceba, la pastanaga, l&#8217;all, la farigola i la pell de taronja. Sofregir les verdures durant uns minuts. <\/li>\n<li>Afegir el vinagre sobre el conjunt anterior, deixar que arrenqui el bull durant uns minuts i, a continuaci\u00f3, afegir l&#8217;aigua i la fulla de llorer.<\/li>\n<li>Coure a foc lent durant uns 30 min, fins que les verdures i el pollastre estiguin tendres i el l\u00edquid de cocci\u00f3 s&#8217;hagi redu\u00eft almenys a la meitat. Retirar el llorer. <\/li>\n<\/ol>\n<p><strong>CONSELL:<\/strong><\/p>\n<p>Preparar-ho el dia abans de ser consumit per a un sabor m\u00e9s concentrat. Es pot guardar a la nevera i treure una estona abans, perqu\u00e8 es pugui consumir a temperatura ambient.  <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5194\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Escabex-Valoraci%C3%B3.png\" alt=\"\" width=\"953\" height=\"734\"><\/p>\n<p><strong>CONSELLS NUTRICIONALS<\/strong><\/p>\n<ul>\n<li>Recordeu que les verdures\/hortalisses en conserva tenen una quantitat de potassi inferior a les verdures\/hortalisses fresques.<\/li>\n<li>El pollastre cont\u00e9 <strong>23 g de prote\u00efna pura per 100 g<\/strong>. T\u00e9 una<strong> r\u00e0tio f\u00f2sfor-prote\u00efna de 8,48 mg\/g <\/strong>(inferior a 16 mg\/g) per 100 g d&#8217;aliment sent <strong>APTE<\/strong> (a racions adequades) per a la persona amb malaltia renal cr\u00f2nica. <\/li>\n<li>No oblideu mai realitzar les t\u00e8cniques culin\u00e0ries per a reduir l&#8217;aportaci\u00f3 de potassi dels aliments.<\/li>\n<li>No us excediu amb la raci\u00f3 per a un major control del f\u00f2sfor i el potassi.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5195\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2020\/04\/Escabex-Indicaci%C3%B3.png\" alt=\"\" width=\"886\" height=\"668\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS: 100-150 g de pollastre. 50 g de ceba. 50 g de pastanaga. 20 g d&#8217;api. 1 dent d&#8217;all. Una c.s. de pell de taronja. Una c.s. de farigola seca. 1 fulla de llorer. 100 ml d&#8217;aigua. 50 ml de vinagre de xer\u00e8s. 10 ml d&#8217;oli d&#8217;oliva verge. PREPARACI\u00d3: Pelar i tallar la ceba, l&#8217;api [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7269,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[110,136],"tags":[],"class_list":["post-7268","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\/7268","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=7268"}],"version-history":[{"count":0,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7268\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media\/7269"}],"wp:attachment":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media?parent=7268"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/categories?post=7268"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/tags?post=7268"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}