{"id":3712,"date":"2016-03-30T11:18:29","date_gmt":"2016-03-30T11:18:29","guid":{"rendered":"http:\/\/badiavinagres.comsalsa-romesco-para-calcots-con-vinagre-de-toda-la-vida?lang=ca"},"modified":"2024-02-14T17:15:51","modified_gmt":"2024-02-14T17:15:51","slug":"salsa-romesco-para-calcots-con-vinagre-de-toda-la-vida","status":"publish","type":"post","link":"https:\/\/badiavinagres.com\/ca\/salsa-romesco-para-calcots-con-vinagre-de-toda-la-vida","title":{"rendered":"Salsa romesco per a cal\u00e7ots amb Vinagre de tota la vida"},"content":{"rendered":"
\n \n
<\/div>\n\n
\n
\n

\n :: Ingredients ::<\/h3>
\n

1 cabe\u00e7a d’alls
\n1 all cru
\n100 grams d’ametlles torrades pelades
\n50 grams d’avellanes torrades
\n4 o 5 tom\u00e0quets madurs
\n2 nyores (varietat de pebrot vermell)
\nuna llesca de pa sec
\nVinagre Badia ecol\u00f2gic de tota la vida<\/a>
\nOli d’Oliva Verge Extra
\nSal i pebre<\/p>\n<\/div>\n<\/div>

\n \n \"\" <\/span>\n <\/div>\n<\/div> <\/div>\n <\/div>\n<\/section>\n
\n \n
<\/div>\n\n
\n
\n
\n \n \"\" <\/span>\n <\/div>\n<\/div> <\/div>\n <\/div>\n<\/section>\n
\n \n
<\/div>\n\n
\n
\n

\n :: Preparaci\u00f3 ::<\/h1>
\n

Quantitat: 4 pax
\nPreparaci\u00f3: 30min<\/p>\n<\/div>\n

\n
    \n
  1. Posem les nyores en remull en aigua t\u00e8bia mentre que en el forn posem a rostir els tom\u00e0quets i la cabe\u00e7a d’alls.<\/li>\n
  2. Quan s’hagin refredat una mica pelem tots dos ingredients i els passem a un bol, afegim sal i oli d’oliva verge extra a fil mentre triturem perqu\u00e8 es lligui.<\/li>\n
  3. Al mateix temps, torrem la llesca gran de pa (millor si \u00e9s nom\u00e9s la molla) i la mullem en el Vinagre Badia ecol\u00f2gic de tota la vida<\/a>.<\/li>\n
  4. La incorporem al bol ja trossejada, hi afegim tamb\u00e9 l’all cru i la carn de la nyora (retirant-la acuradament de la seva pell amb una cullereta o la punta d’un ganivet). Si no disposes de nyores, encara que no \u00e9s el mateix pots condimentar-ho amb pebre roig picant o dol\u00e7, o una mescla de tots dos, servir\u00e0 amb dues culleradetes.<\/li>\n
  5. Afegim les ametlles i les avellanes, i ho triturem de nou.<\/li>\n<\/ol>\n

    Pots fer una salsa romesco molt fina o com ens agrada a nosaltres: m\u00e9s consistent i amb trossets de fruita seca; aix\u00ed es queda ben agafada als cal\u00e7ots i ofereixen un contrast de textura. Segons la consist\u00e8ncia que vulguis pots picar-ho amb el morter o amb el robot de cuina.<\/p>\n

    Si la desitges una mica m\u00e9s lleugera n’hi ha prou amb afegir una mica m\u00e9s d’oli d’oliva o posar menys fruita seca i pa.<\/p>\n

    Finalment, servim la salsa romesco<\/strong> en petits bols individuals per a gaudir d’aquesta tradici\u00f3 de la gastornom\u00eda catalana.<\/p>\n

    Recepta original de Gastronom\u00eda&Cia<\/a><\/p>\n<\/div>\n<\/div> <\/div>\n <\/div>\n<\/section>\n

    \n \n
    <\/div>\n\n
    \n
    \n
    \n

    T’ha agradat aquesta recepta? Continua descobrint com utilitzar els nostres vinagres i agredol\u00e7os<\/p>\n<\/div>\n<\/div> <\/div>\n <\/div>\n<\/section>\n

    \n \n
    <\/div>\n\n
    \n
    \n
    \n \n
    \n\n
    \n \n \"\" <\/a>\n
    \n

    \n \n Gaspatxo de s\u00edndria i vinagre de cava <\/a>\n <\/h3>\n

    <\/p>\n

    \n 23 de febrer de 2016 <\/div>\n <\/div>\n<\/article>\n\n <\/div>\n \n
    \n\n
    \n \n \"\" <\/a>\n
    \n

    \n \n Tallarines a la mantega amb s\u00e0lvia i vinagre bals\u00e0mic de Modena <\/a>\n <\/h3>\n

    <\/p>\n

    \n 22 de febrer de 2016 <\/div>\n <\/div>\n<\/article>\n\n <\/div>\n \n
    \n\n
    \n \n \"\" <\/a>\n
    \n

    \n \n Ostra en tempura con salsa ponzu al vinagre de vino de Cava <\/a>\n <\/h3>\n

    <\/p>\n

    \n 22 de febrer de 2016 <\/div>\n <\/div>\n<\/article>\n\n <\/div>\n <\/div>\n<\/div> <\/div>\n <\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":":: Ingredients :: 4 tasses de s\u00edndria tallada a daus (aproximadament \u00bd s\u00edndria) 5 maduixes 3 cullerades d'oli d'oliva verge extra 1 cullerada de vinagre de Cava Gardeny \u00bd culleradeta d'aigua de roses Una pessic de sal Una pessic de pebre recentment m\u00f2lt :: Preparaci\u00f3 :: Quantitat: 4 pers Preparaci\u00f3: 30 min Poseu tots els","protected":false},"author":5,"featured_media":3405,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[162,67],"tags":[301,303,302],"class_list":["post-3712","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes","category-vinagre-de-toda-la-vida-ca","tag-salsa-romesco-calcots","tag-salsa-romesco-tradicional","tag-salsa-romesco-vinagre-eco"],"yoast_head":"\nSalsa romesco per a cal\u00e7ots amb Vinagre de tota la vida – Badia Vinagres<\/title>\n<meta name=\"description\" content=\"Per fer una salsa romesco consistent i amb trossets d'ametlles i avellanes; 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