{"id":2065,"date":"2025-02-24T00:00:00","date_gmt":"2025-02-23T22:00:00","guid":{"rendered":"https:\/\/jeanleon.com\/2019\/07\/19\/pop-a-la-planxa-amb-calcots-i-salsa-romesco-autentic-mar-i-muntanya\/"},"modified":"2023-09-04T15:04:49","modified_gmt":"2023-09-04T15:04:49","slug":"pop-a-la-planxa-amb-calcots-i-salsa-romesco-autentic-mar-i-muntanya","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/ca\/pop-a-la-planxa-amb-calcots-i-salsa-romesco-autentic-mar-i-muntanya\/","title":{"rendered":"Pop a la planxa amb cal\u00e7ots i salsa romesco: aut\u00e8ntic mar i muntanya"},"content":{"rendered":"\r\n<p class=\"wp-block-paragraph\">Comencem pels formatges, seguim amb el rap amb escalunyes i avui, Sergi Millet, xef del restaurant Mas Rabell ens porta un plat que segur que us sorprendr\u00e0: Pop a la planxa amb cal\u00e7ots. Combinaci\u00f3 peculiar, oi?<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Vegem com es prepara. La veritat \u00e9s que no t\u00e9 gaire secret.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><em>Ingredients (4 persones).<\/em><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">600 grs. Pota de pop cuita.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">16 unitats, Cal\u00e7ots.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">40 grs. Salsa romesco.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">40 grs. Salsa allioli.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Cibulet picat.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Julivert picat.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Pebre vermell fumat.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Flor de sal.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Oli d&#8217;oliva.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">El primer que heu de fer \u00e9s rostir els cal\u00e7ots. Ho podeu fer de la manera que m\u00e9s us agradi. A la brasa o al forn. El m\u00e9s important \u00e9s que quedin ben tendres. Abans de pelar-los, els heu de deixar reposar uns minuts perqu\u00e8 es refredin i els pugueu tallar a rodanxes millor. Mentre espereu, podeu obrir una ampolla de Jean Leon 3055 Chardonnay, un vi que marida a la perfecci\u00f3 amb aquest tipus de plats amb pop, marisc o s\u00e8pia. \ud83d\ude09<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image\"><img decoding=\"async\" class=\"wp-image-28238\" src=\"https:\/\/jeanleon.com\/wp-content\/uploads\/2019\/07\/pulpo_interior-850x567.jpg\" alt=\"\" \/><\/figure>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Amb els cal\u00e7ots rostits i tallats a rodanxes, \u00e9s el moment de cuinar el pop. Realment no necessita massa cocci\u00f3 perqu\u00e8 ja ve bullit. El marqueu en una paella amb oli fins que agafi un color torrat, el retireu i el talleu a trossos. Un cop llest, ho amaniu amb pebre vermell, flor de sal i una mica d&#8217;oli d&#8217;oliva.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Arriba el moment d&#8217;emplatar. Col\u00b7loqueu els trossos de pop per tot el plat juntament amb els cal\u00e7ots i el decoreu amb salsa de romesco i allioli. Nom\u00e9s queda un toc final: Escampar cibulet i julivert. Llest!<\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>Comencem pels formatges, seguim amb el rap amb escalunyes i avui, Sergi Millet, xef del restaurant Mas Rabell ens porta un plat que segur que us sorprendr\u00e0: Pop a la planxa amb cal\u00e7ots. Combinaci\u00f3 peculiar, oi? Vegem com es prepara. La veritat \u00e9s que no t\u00e9 gaire secret. Ingredients (4 persones). 600 grs. Pota de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1170,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32],"tags":[],"class_list":["post-2065","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-ca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pop a la planxa amb cal\u00e7ots i salsa romesco: aut\u00e8ntic mar i muntanya - Jean Leon<\/title>\n<meta name=\"description\" content=\"Una recepta \u00fanica! Una combinaci\u00f3 de mar i muntanya que fascinar\u00e0 a tots els paladars...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jeanleon.com\/ca\/pop-a-la-planxa-amb-calcots-i-salsa-romesco-autentic-mar-i-muntanya\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pop a la planxa amb cal\u00e7ots i salsa romesco: aut\u00e8ntic mar i muntanya - Jean Leon\" \/>\n<meta property=\"og:description\" content=\"Una recepta \u00fanica! 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