{"id":2091,"date":"2019-11-14T00:00:00","date_gmt":"2019-11-14T00:00:00","guid":{"rendered":"https:\/\/jeanleon.com\/2019\/11\/14\/tagliata-de-vedella-amb-saltejat-de-bolets-i-un-vinya-la-scala-que-mes-es-pot-demanar\/"},"modified":"2023-08-11T12:24:50","modified_gmt":"2023-08-11T12:24:50","slug":"tagliata-de-vedella-amb-saltejat-de-bolets-i-un-vinya-la-scala-que-mes-es-pot-demanar","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/ca\/tagliata-de-vedella-amb-saltejat-de-bolets-i-un-vinya-la-scala-que-mes-es-pot-demanar\/","title":{"rendered":"Tagliata de vedella amb saltejat de patates i un Vinya La Scala. Qu\u00e8 m\u00e9s es pot demanar?"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Suc de carnCom cada mes, continuem amb les receptes que ens ofereix Sergi Millet, xef del restaurant Mas Rabell. Avui us presentem una recepta per a amants de la carn. Heu preparat el davantal? \ud83d\ude42<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ingredients (4\npersones).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4 entrecots de\nvedella de 200 g.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 uni. pebrot\nvermell<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 uni. patata\nagra<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">200 grs. Suc de\ncarn<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Oli d&#8217;oliva.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sal i pebre.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Per la Vinagreta d&#8217;herbes:<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vinagre cabernet.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Orenga, farigola,\nroman\u00ed i julivert tot picat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pebre vermell\ndol\u00e7.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Oli d&#8217;oliva.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sal i pebre.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/jeanleon.com\/wp-content\/uploads\/2019\/11\/tagliata_interior.jpg\" alt=\"\" class=\"wp-image-35711\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">El primer que heu de fer \u00e9s posar el pebrot vermell al forn a una temperatura de 180 graus. Ho heu de deixar fins que vegeu la pell bastant torrada. Un cop el tingueu llest, ho traieu, el tapeu i ho deixeu reposar fins que es refredi per poder pelar-lo amb comoditat. A continuaci\u00f3, l&#8217;heu de tallar a daus petits i amanir-lo amb oli i sal.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Amb el pebrot\nvermell preparat, \u00e9s el moment de cuinar les patates. Un cop les tingueu\npelades i tallades a daus, les heu de coure durant uns 30 minuts. Tan aviat\nestiguin, les fregiu amb oli dues vegades: primer a 165 graus i despr\u00e9s a 180\ngraus perqu\u00e8 agafin color.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ha arribat el\nmoment de l&#8217;aliment principal del plat. En una paella que estigui molt calenta,\nheu de marcar amb una mica d&#8217;oli els entrecots, nom\u00e9s volta i volta. Quan els\ntingueu, li afegiu sal i pebre i els deixeu reposar 5 minuts. Un cop passat\naquest temps, els talleu a tires i els hi traieu tot el greix.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nom\u00e9s us queda\nemplatar. Heu de posar les tires d&#8217;entrecot al mig del plat i amanir amb la\nvinagreta d&#8217;herbes i afegir el pebrot i les patates de guarnici\u00f3. Ens deixem\nalguna cosa? S\u00ed, un Jean Leon Vinya La Scala. Un cabernet sauvignon ideal per a\nuna recepta per als m\u00e9s carn\u00edvors.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Suc de carnCom cada mes, continuem amb les receptes que ens ofereix Sergi Millet, xef del restaurant Mas Rabell. Avui us presentem una recepta per a amants de la carn. Heu preparat el davantal? \ud83d\ude42 Ingredients (4 persones). 4 entrecots de vedella de 200 g. 1 uni. pebrot vermell 2 uni. patata agra 200 grs. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1246,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,32],"tags":[],"class_list":["post-2091","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","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>Tagliata de vedella amb saltejat de patates i un Vinya La Scala. Qu\u00e8 m\u00e9s es pot demanar? - Jean Leon<\/title>\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\/tagliata-de-vedella-amb-saltejat-de-bolets-i-un-vinya-la-scala-que-mes-es-pot-demanar\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tagliata de vedella amb saltejat de patates i un Vinya La Scala. Qu\u00e8 m\u00e9s es pot demanar? - Jean Leon\" \/>\n<meta property=\"og:description\" content=\"Suc de carnCom cada mes, continuem amb les receptes que ens ofereix Sergi Millet, xef del restaurant Mas Rabell. Avui us presentem una recepta per a amants de la carn. Heu preparat el davantal? \ud83d\ude42 Ingredients (4 persones). 4 entrecots de vedella de 200 g. 1 uni. pebrot vermell 2 uni. patata agra 200 grs. 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