{"id":2058,"date":"2019-06-28T00:00:00","date_gmt":"2019-06-28T00:00:00","guid":{"rendered":"https:\/\/jeanleon.com\/2019\/06\/28\/rap-amb-escalunyes-al-vi-negre-i-salsifis-original-i-facil\/"},"modified":"2023-08-11T12:24:40","modified_gmt":"2023-08-11T12:24:40","slug":"rap-amb-escalunyes-al-vi-negre-i-salsifis-original-i-facil","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/ca\/rap-amb-escalunyes-al-vi-negre-i-salsifis-original-i-facil\/","title":{"rendered":"Rap amb escalunyes al vi negre i salsifis. Original i f\u00e0cil"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Comencem amb una\nrecepta senzilla i avui anirem un pas m\u00e9s enll\u00e0. Sergi Millet, xef del\nrestaurant Mas Rabell ens porta un plat molt original i f\u00e0cil de preparar: rap\namb escalunyes al vi negre i salsifis. Qu\u00e8 us sembla? Voleu saber com es\nprepara? Preneu nota:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients (4\npersones).<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">600 grs. Rap a\nrodanxes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">12 unitats.\nEscalunyes pelades.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 unitats.\nSalsif\u00ed.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vi negre.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sucre mor\u00e8.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Oli oliva.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mantega.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cibulet.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sal i pebre.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El primer que heu de fer \u00e9s tallar les escalunyes a juliana i posar-les a ofegar en una paella amb una mica d&#8217;oli, mantega i una mica de sucre mor\u00e8. Quan vegeu que comen\u00e7a a estar bastant caramel\u00b7litzada, hi afegiu el vi negre i ho deixeu cuinar fins que s\u2019aconsegueixi un color homogeni. Fins aqu\u00ed f\u00e0cil, no? Ara \u00e9s el torn dels salsifis.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/jeanleon.com\/wp-content\/uploads\/2019\/06\/Rape_chalotas-1-850x560.jpg\" alt=\"\" class=\"wp-image-27145\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Els peleu, els\ntalleu a trossos petits i els passeu per una paella amb oli i mantega fins que\nagafin color. Despr\u00e9s, afegiu una mica d&#8217;aigua i els deixeu cuinar fins que\nestiguin tendres. Penseu que no ha de quedar l\u00edquid a la paella. B\u00e9? Ara el\nrap.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">No cal que\nestigui molt cuit. Nom\u00e9s cal marcar-ho en una planxa amb oli. Que quedi daurat.\nQuan ja el tingueu llest, doneu l&#8217;escalunya a la base del plat, i el rap i els\nsalsifis per sobre. Voleu un toc final? Escampar cibulet picat i pebrot negre\nacabat de moldre. \u00c9s un plat que es marida perfectament amb el nostre Jean Leon\n3055 Merlot-Petit Verdot. Ho teniu al celler? J<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comencem amb una recepta senzilla i avui anirem un pas m\u00e9s enll\u00e0. Sergi Millet, xef del restaurant Mas Rabell ens porta un plat molt original i f\u00e0cil de preparar: rap amb escalunyes al vi negre i salsifis. Qu\u00e8 us sembla? Voleu saber com es prepara? Preneu nota: Ingredients (4 persones). 600 grs. Rap a rodanxes. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1158,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[],"class_list":["post-2058","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Rap amb escalunyes al vi negre i salsifis. 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