{"id":2095,"date":"2019-12-19T00:00:00","date_gmt":"2019-12-19T00:00:00","guid":{"rendered":"https:\/\/jeanleon.com\/2019\/12\/19\/bacalla-confitat-i-vinya-palau-una-mescla-exquisita-per-anar-obrint-boca\/"},"modified":"2023-09-04T10:10:55","modified_gmt":"2023-09-04T10:10:55","slug":"bacalla-confitat-i-vinya-palau-una-mescla-exquisita-per-anar-obrint-boca","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/ca\/bacalla-confitat-i-vinya-palau-una-mescla-exquisita-per-anar-obrint-boca\/","title":{"rendered":"Bacall\u00e0 confitat i Vinya Palau. Una mescla exquisita per anar obrint boca"},"content":{"rendered":"\r\n<p class=\"wp-block-paragraph\">Seguim amb les receptes que peri\u00f2dicament ens ofereix el xef de restaurant Mas Rabell, Sergi Millet, amb una recepta ideal per a l&#8217;estaci\u00f3 que estrenem i que combina elements del mar i de la muntanya. Prepararem un bacall\u00e0 confitat amb salsa de bolets. Sembla complicat? De cap manera. Som-hi.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">Ingredients (4 persones).<\/h2>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">4 racions de llom de bacall\u00e0 de 150 grams cadascuna<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">250 grs bolets tallats a rodanxes.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">50 grs pernil serr\u00e0 picat.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">4 unitats d\u2019all tendre<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">20 grs. Tom\u00e0quet sec en oli.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">200 grs. suc de pollastre o carn<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">300 grs oli oliva<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">1 gra d&#8217;all<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">1 fulla llorer<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image\"><img decoding=\"async\" class=\"wp-image-37676\" src=\"https:\/\/jeanleon.com\/wp-content\/uploads\/2019\/12\/Bacalao_interior-850x567.jpg\" alt=\"\" \/><\/figure>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">El primer que heu de fer \u00e9s saltejar els bolets en una paella amb una mica d&#8217;oli, afegir all tendre i deixar-ho coure durant uns minuts. Un cop estigui llest, heu d&#8217;afegir el pernil, el tom\u00e0quet sec i a finalment incorporar el suc de pollastre o carn. Ho deixeu dos minuts i ja ho tindreu llest.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">A continuaci\u00f3, poseu l&#8217;oli en una cassola amb un gra d&#8217;all aixafat i la fulla de llorer i ho deixeu escalfar fins que arribi a uns 70 graus. Un cop estigui llest, incorporeu els lloms de bacall\u00e0 de manera que quedin coberts d&#8217;oli i els deixeu cuinar uns 5 minuts. Fet aix\u00f2, els retireu i els serviu amb la salsa per sobre. Falta un toc final: escampar una mica de cibulet picat. Qu\u00e8 us sembla? Nom\u00e9s us falta una cosa: obrir un Jean Leon Vinya Palau per un maridatge exquisit.<\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>Seguim amb les receptes que peri\u00f2dicament ens ofereix el xef de restaurant Mas Rabell, Sergi Millet, amb una recepta ideal per a l&#8217;estaci\u00f3 que estrenem i que combina elements del mar i de la muntanya. Prepararem un bacall\u00e0 confitat amb salsa de bolets. Sembla complicat? De cap manera. Som-hi. Ingredients (4 persones). 4 racions de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1262,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32],"tags":[37],"class_list":["post-2095","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-ca","tag-vi-de-finca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bacall\u00e0 confitat i Vinya Palau. 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Una mescla exquisita per anar obrint boca - Jean Leon\" \/>\n<meta property=\"og:description\" content=\"Seguim amb les receptes que peri\u00f2dicament ens ofereix el xef de restaurant Mes *Rabell, Sergi Millet, amb una recepta ideal per a ...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/jeanleon.com\/ca\/bacalla-confitat-i-vinya-palau-una-mescla-exquisita-per-anar-obrint-boca\/\" \/>\n<meta property=\"og:site_name\" content=\"Jean Leon\" \/>\n<meta property=\"article:published_time\" content=\"2019-12-19T00:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-09-04T10:10:55+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/jeanleon.com\/wp-content\/uploads\/2023\/08\/Bacalo_confitado_destacada-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"850\" \/>\n\t<meta property=\"og:image:height\" content=\"560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"duplo\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrit per\" \/>\n\t<meta name=\"twitter:data1\" content=\"duplo\" \/>\n\t<meta name=\"twitter:label2\" content=\"Temps estimat de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minuts\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/jeanleon.com\\\/ca\\\/bacalla-confitat-i-vinya-palau-una-mescla-exquisita-per-anar-obrint-boca\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/jeanleon.com\\\/ca\\\/bacalla-confitat-i-vinya-palau-una-mescla-exquisita-per-anar-obrint-boca\\\/\"},\"author\":{\"name\":\"duplo\",\"@id\":\"https:\\\/\\\/jeanleon.com\\\/ca\\\/#\\\/schema\\\/person\\\/bc19af5d75e332a6472aa9904a4d8245\"},\"headline\":\"Bacall\u00e0 confitat i Vinya Palau. 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