{"id":11684,"date":"2021-12-27T12:49:22","date_gmt":"2021-12-27T11:49:22","guid":{"rendered":"https:\/\/www.exquisitarium.com\/placa-de-garri-amb-reduccio-de-lagavulin-pressec-caramel%c2%b7litat-i-cruixent-de-carabassa\/"},"modified":"2022-02-11T15:00:08","modified_gmt":"2022-02-11T14:00:08","slug":"placa-de-garri-amb-reduccio-de-lagavulin-pressec-caramel%c2%b7litat-i-cruixent-de-carabassa","status":"publish","type":"post","link":"https:\/\/www.exquisitarium.com\/ca\/placa-de-garri-amb-reduccio-de-lagavulin-pressec-caramel%c2%b7litat-i-cruixent-de-carabassa\/","title":{"rendered":"PLACA DE GARR\u00cd AMB REDUCCI\u00d3 DE LAGAVULIN, PR\u00c9SSEC CARAMEL\u00b7LITAT I CRUIXENT DE CARBASSA"},"content":{"rendered":"<p>Refer\u00e8ncia utilitzada: 2154 placa de garr\u00ed confitat<\/p>\n<p>Un cop descongelat el passem per la planxa o una paella antiadherent fins a tenir-lo daurat pels dos costats (suggerim daurar primer la part de la pell). REGENERACI\u00d3 EN FORN RATIONAL : si partim de la placa descongelada forn a 220\u00baC convecci\u00f3 durant 8 minuts a la safata antiadherent i amb la pell cap avall , si la placa esta congelada forn a 240\u00baC mixt amb un 40% d&#8217;humitat durant 7 minuts a la safata amb la pell cap avall, a l&#8217;hora d&#8217;emplatar colotarem la pell daurada cap amunt<\/p>\n<p><strong>Pr\u00e9ssec caramel\u00b7litzat:<\/strong><\/p>\n<p id=\"tw-target-text\" class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" data-placeholder=\"Traducci\u00f3\"><span class=\"Y2IQFc\" lang=\"ca\">Pelar el pr\u00e9ssec, tallar la polpa fins arribar a l&#8217;os, laminar finalment, disposar en forma de ventall, escampar-hi sucre en gra i caramel\u00b7litzar amb un bufador o a la salamandra<\/span><\/p>\n<p>.<\/p>\n<p><strong>Reducci\u00f3 de Lagavulin:<\/strong><\/p>\n<p>Posar a foc mitj\u00e0 100 cl de lagavul\u00ed amb 15 gr de sucre, deixar a la meitat.<\/p>\n<p><!--more--><\/p>\n<p id=\"tw-target-text\" class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" data-placeholder=\"Traducci\u00f3\"><span class=\"Y2IQFc\" lang=\"ca\">Cruixent de carbassa<\/span><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>100 gr de suc\u00a0 de carbassa<\/li>\n<li>100 gr d&#8217;aigua<\/li>\n<li>125 gr de oli d&#8217;oliva<\/li>\n<li>25 gr de farina<\/li>\n<\/ul>\n<p><strong>Preparaci\u00f3<\/strong><\/p>\n<ol>\n<li>Barregeu tots els ingredients amb l&#8217;ajuda d&#8217;un t\u00farmix o varetes, ha de quedar molt fi. Poseu en una paella calenta unes cullerades de barreja disposades a manera de crep, deixeu que evapori i quedi consistent per donar-li la volta.<\/li>\n<\/ol>\n<p>[print-me]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Refer\u00e8ncia utilitzada: 2154 placa de garr\u00ed confitat Un cop descongelat el passem per la planxa o una paella antiadherent fins a tenir-lo daurat pels dos costats (suggerim daurar primer la part de la pell). REGENERACI\u00d3 EN FORN RATIONAL : si partim de la placa descongelada forn a 220\u00baC convecci\u00f3 durant 8 minuts a la safata [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8784,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"page-templates\/recipe-page.php","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"mc4wp_mailchimp_campaign":[],"footnotes":""},"categories":[361],"tags":[],"class_list":["post-11684","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes-ca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>PLACA DE GARR\u00cd AMB REDUCCI\u00d3 DE LAGAVULIN, PR\u00c9SSEC CARAMEL\u00b7LITAT I CRUIXENT DE CARBASSA - EXQUISITARIUM<\/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:\/\/www.exquisitarium.com\/ca\/placa-de-garri-amb-reduccio-de-lagavulin-pressec-caramel%c2%b7litat-i-cruixent-de-carabassa\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PLACA DE GARR\u00cd AMB REDUCCI\u00d3 DE LAGAVULIN, PR\u00c9SSEC CARAMEL\u00b7LITAT I CRUIXENT DE CARBASSA - EXQUISITARIUM\" \/>\n<meta property=\"og:description\" content=\"Refer\u00e8ncia utilitzada: 2154 placa de garr\u00ed confitat Un cop descongelat el passem per la planxa o una paella antiadherent fins a tenir-lo daurat pels dos costats (suggerim daurar primer la part de la pell). 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