{"id":7432,"date":"2023-02-01T10:42:35","date_gmt":"2023-02-01T10:42:35","guid":{"rendered":"https:\/\/fjarno.org\/bacalla-a-la-biscaina\/"},"modified":"2023-02-01T10:42:35","modified_gmt":"2023-02-01T10:42:35","slug":"bacalla-a-la-biscaina","status":"publish","type":"post","link":"https:\/\/fjarno.org\/ca\/bacalla-a-la-biscaina\/","title":{"rendered":"Bacall\u00e0 a la Bisca\u00efna"},"content":{"rendered":"<p><strong>INGREDIENTS (4 racions)<a href=\"https:\/\/fjarno.org\/bacalla-a-la-vizcaina\/bacalla-1\/\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-5758 alignright\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2023\/02\/Bacalla-1.png\" alt=\"\" width=\"465\" height=\"465\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2023\/02\/Bacalla-1.png 1080w, https:\/\/fjarno.org\/wp-content\/uploads\/2023\/02\/Bacalla-1-300x300.png 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2023\/02\/Bacalla-1-100x100.png 100w, https:\/\/fjarno.org\/wp-content\/uploads\/2023\/02\/Bacalla-1-600x600.png 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2023\/02\/Bacalla-1-1024x1024.png 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2023\/02\/Bacalla-1-150x150.png 150w, https:\/\/fjarno.org\/wp-content\/uploads\/2023\/02\/Bacalla-1-768x768.png 768w\" sizes=\"auto, (max-width: 465px) 100vw, 465px\" \/><\/a><\/strong><\/p>\n<ul>\n<li>400 g de bacall\u00e0 fresc.<\/li>\n<li>Una cullerada d&#8217;oli d&#8217;oliva.<\/li>\n<li>2 cullerades de farina.<\/li>\n<li>300g de cebes<\/li>\n<li>200g de tom\u00e0quet natural triturat (no fer servir salsa de tom\u00e0quet industrial).<\/li>\n<li>1 poma petita.<\/li>\n<li>1 gra d&#8217;all.<\/li>\n<li>Llorer o herbes arom\u00e0tiques al gust.<\/li>\n<li>1 culleradeta de julivert picat.<\/li>\n<\/ul>\n<p><strong> <\/strong><\/p>\n<p><strong>PREPARACI\u00d3<\/strong><\/p>\n<ul>\n<li>Pelar i tallar la ceba i l&#8217;all a tires fines. Posar en remull en una olla amb abundant aigua freda durant 6-8 hores i eliminar l&#8217;aigua de remull. <\/li>\n<li>Pelar, treure el cor i trossejar la poma.<\/li>\n<\/ul>\n<p><strong> <\/strong><\/p>\n<p><strong>ELABORACI\u00d3<\/strong><\/p>\n<ol>\n<li>Peix: esc\u00f3rrer b\u00e9 el bacall\u00e0, passar-lo per farina i fregir lleugerament. Reservar. <\/li>\n<li>Salsa: posar al foc una cassola amb oli i quan estigui calent tirar l&#8217;all, sofregir i incorporar la ceba. Cuinar durant 10 min. Incorporar la fulla de llorer, el tom\u00e0quet i la poma trossejada, i deixar cuinar durant 15 min m\u00e9s. Retirar la fulla de llorer i triturar fins a aconseguir un pur\u00e9 sense grumolls.   <\/li>\n<li>En una cassola, col\u00b7locar els trossos de bacall\u00e0 i afegir la salsa. Donar un bull de 10 min a foc suau. <\/li>\n<li>Servir molt calent, empolvorant el plat amb julivert picat.<\/li>\n<\/ol>\n<p><strong>VALORACI\u00d3 NUTRICIONAL<\/strong><\/p>\n<p>352,75 Kcal. 16,92 gr. prote\u00efna. 23,67 gr, l\u00edpids. 57 gr. HC. 227 mg. *Potassi. 102 mg. F\u00f2sfor. 32 mg. Calci. 200 mg. Sodi            <\/p>\n<p><span style=\"color: #ff0000;\"><strong>*Important <\/strong><span style=\"color: #000000;\">(Aquestes quantitats s&#8217;han calculat sense aplicar les t\u00e8cniques culin\u00e0ries de reducci\u00f3 de potassi)<\/span><\/span><\/p>\n<p>&nbsp;INGREDIENTS (4 persones)<a href=\"https:\/\/fjarno.org\/?attachment_id=5758\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-5758 alignright\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2023\/02\/Bacalla-1.png\" alt=\"\" width=\"341\" height=\"341\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2023\/02\/Bacalla-1.png 1080w, https:\/\/fjarno.org\/wp-content\/uploads\/2023\/02\/Bacalla-1-300x300.png 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2023\/02\/Bacalla-1-100x100.png 100w, https:\/\/fjarno.org\/wp-content\/uploads\/2023\/02\/Bacalla-1-600x600.png 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2023\/02\/Bacalla-1-1024x1024.png 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2023\/02\/Bacalla-1-150x150.png 150w, https:\/\/fjarno.org\/wp-content\/uploads\/2023\/02\/Bacalla-1-768x768.png 768w\" sizes=\"auto, (max-width: 341px) 100vw, 341px\" \/><\/a><\/p>\n<ul>\n<li>400 g de bacall\u00e0 fresc.<\/li>\n<li>Una cullerada d&#8217;oli d&#8217;oliva.<\/li>\n<li>2 cullerades de farina.<\/li>\n<li>300g de cebes<\/li>\n<li>200g de tom\u00e0quet natural triturat (no fer servir salsa de tom\u00e0quet industrial).<\/li>\n<li>1 poma petita.<\/li>\n<li>1 gra d&#8217;all.<\/li>\n<li>Llorer o herbes arom\u00e0tiques al gust.<\/li>\n<li>1 culleradeta de julivert picat.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>PREPARACI\u00d3<\/p>\n<ul>\n<li>Pelar i tallar la ceba i l&#8217;all a tires fines. Posar en remull en una olla amb abundant aigua freda durant 6-8 hores i eliminar l&#8217;aigua de remull. <\/li>\n<li>Pelar i trossejar la poma.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>ELABORACI\u00d3<\/p>\n<ul>\n<li>Peix: esc\u00f3rrer b\u00e9 el bacall\u00e0, passar-lo per farina i fregir lleugerament. Reservar. <\/li>\n<li>Salsa: posar al foc una cassola amb oli i quan estigui calent tirar l&#8217;all, sofregir i incorporar la ceba. Cuinar durant 10 minuts. Incorporar la fulla de llorer, el tom\u00e0quet i la poma trossejada, i deixar cuinar durant 15 min m\u00e9s. Retirar la fulla de llorer i triturar fins a aconseguir un pur\u00e9 sense grumolls.   <\/li>\n<li>En una cassola, posar els trossos de bacall\u00e0 i afegir la salsa. Donar un bull de 10 min a foc suau. <\/li>\n<li>Servir molt calent, amb julivert picat.<\/li>\n<\/ul>\n<p><strong>VALORACI\u00d3 NUTRICIONAL<\/strong><\/p>\n<p>352,75 Kcal. 16,92 gr. prote\u00efna. 23,67 gr, l\u00edpids. 57 gr. HC. 227 mg. *Potassi. 102 mg. F\u00f2sfor. 32 mg. Calci. 200 mg. Sodi            <\/p>\n<p><span style=\"color: #ff0000;\"><strong>*Important <\/strong><span style=\"color: #000000;\">(Aquestes quantitats s&#8217;han calculat sense aplicar les t\u00e8cniques culin\u00e0ries de reducci\u00f3 de potassi)<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS (4 racions) 400 g de bacall\u00e0 fresc. Una cullerada d&#8217;oli d&#8217;oliva. 2 cullerades de farina. 300g de cebes 200g de tom\u00e0quet natural triturat (no fer servir salsa de tom\u00e0quet industrial). 1 poma petita. 1 gra d&#8217;all. Llorer o herbes arom\u00e0tiques al gust. 1 culleradeta de julivert picat. PREPARACI\u00d3 Pelar i tallar la ceba i [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7433,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[110,136],"tags":[174,147,140,145],"class_list":["post-7432","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-receptes","tag-bacalla","tag-dieta","tag-nutricio","tag-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\/7432","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=7432"}],"version-history":[{"count":0,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7432\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media\/7433"}],"wp:attachment":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media?parent=7432"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/categories?post=7432"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/tags?post=7432"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}