{"id":10184,"date":"2017-12-19T12:26:49","date_gmt":"2017-12-19T12:26:49","guid":{"rendered":"http:\/\/studiogatto.es\/brodo-navideno-caldo-navideno-a-la-italiana\/"},"modified":"2021-09-06T12:12:20","modified_gmt":"2021-09-06T10:12:20","slug":"brodo-navideno-caldo-navideno-a-la-italiana","status":"publish","type":"post","link":"https:\/\/www.studiogatto.es\/ca\/brodo-navideno-caldo-navideno-a-la-italiana\/","title":{"rendered":"&#8220;Brodo&#8221; Nadalenc (brou Nadalenc a la italiana)"},"content":{"rendered":"<p>En la meva regi\u00f3, La toscana, a It\u00e0lia \u00e9s molt t\u00edpic per al sopar de Nadal servir un brou calentet com a primer plat despr\u00e9s dels entrants i com \u00e9s d&#8217;esperar la pasta est\u00e0 present ja que un cop preparat el brou s&#8217;afegeixen uns tortel\u00b7linis farcits de carn.<\/p>\n<p>A casa, a m\u00e9s, li espolsem formatge parmes\u00e0 a l&#8217;servir i a mi en concret m&#8217;encanta afegir una mica de vi negre.<br \/>\nLa preparaci\u00f3 de l&#8217;brou no difereix molt de la de qualsevol bon brou que puguem preparar aqu\u00ed, aix\u00ed que no entrar\u00e9 en els detalls de la seva preparaci\u00f3 ja que podeu trobar milers de receptes. Aqu\u00ed l&#8217;important \u00e9s el toc dels tortel\u00b7linis i el parmes\u00e0 que s\u00f3n ingredients molt italians que conformen la particularitat d&#8217;aquesta sopa molt nadalenca a It\u00e0lia.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-10184 gallery-columns-2 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.studiogatto.es\/ca\/brodo-navideno-caldo-navideno-a-la-italiana\/5bis-2\/'><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"500\" src=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/5bis.jpg\" class=\"attachment-full size-full\" alt=\"\" srcset=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/5bis.jpg 500w, https:\/\/www.studiogatto.es\/wp-content\/uploads\/5bis-480x480.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 500px, 100vw\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.studiogatto.es\/ca\/brodo-navideno-caldo-navideno-a-la-italiana\/9bis-2-2\/'><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"500\" src=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/9bis-1.jpg\" class=\"attachment-full size-full\" alt=\"\" srcset=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/9bis-1.jpg 500w, https:\/\/www.studiogatto.es\/wp-content\/uploads\/9bis-1-480x480.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 500px, 100vw\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.studiogatto.es\/ca\/brodo-navideno-caldo-navideno-a-la-italiana\/7bis-2\/'><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"334\" src=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/7bis.jpg\" class=\"attachment-full size-full\" alt=\"\" srcset=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/7bis.jpg 500w, https:\/\/www.studiogatto.es\/wp-content\/uploads\/7bis-480x321.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 500px, 100vw\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.studiogatto.es\/ca\/brodo-navideno-caldo-navideno-a-la-italiana\/8bis-2\/'><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"334\" src=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/8bis.jpg\" class=\"attachment-full size-full\" alt=\"\" srcset=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/8bis.jpg 500w, https:\/\/www.studiogatto.es\/wp-content\/uploads\/8bis-480x321.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 500px, 100vw\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>\u00c9s veritat que el brou ha de ser molt lleuger i net, res gras. A It\u00e0lia no li afegeixen gaireb\u00e9 res de porc (os pernil, cansalada, etc.). Nom\u00e9s pell de gallina i una mica de vedella aix\u00ed com a verdura b\u00e0sica que podem afegir en qualsevol elaboraci\u00f3 d&#8217;un bon brou. Per tant resultar\u00e0 bastant neta de sabor i aspecte.<\/p>\n<p>B\u00e9 espero que us agradi la idea i un platet calent sempre va b\u00e9 al desembre i en bona companyia.<\/p>\n<p>Buon gana i Buon Natale a Tutti !!! Ciao !!<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-2 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 33%;\n\t\t\t}\n\t\t\t#gallery-2 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-2' class='gallery galleryid-10184 gallery-columns-3 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.studiogatto.es\/ca\/brodo-navideno-caldo-navideno-a-la-italiana\/4bis-2\/'><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"375\" src=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/4bis.jpg\" class=\"attachment-full size-full\" alt=\"\" srcset=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/4bis.jpg 500w, https:\/\/www.studiogatto.es\/wp-content\/uploads\/4bis-480x360.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 500px, 100vw\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.studiogatto.es\/ca\/brodo-navideno-caldo-navideno-a-la-italiana\/10bis-2\/'><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"375\" src=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/10bis.jpg\" class=\"attachment-full size-full\" alt=\"\" srcset=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/10bis.jpg 500w, https:\/\/www.studiogatto.es\/wp-content\/uploads\/10bis-480x360.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 500px, 100vw\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.studiogatto.es\/ca\/brodo-navideno-caldo-navideno-a-la-italiana\/11bis-2\/'><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"375\" src=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/11bis.jpg\" class=\"attachment-full size-full\" alt=\"\" srcset=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/11bis.jpg 500w, https:\/\/www.studiogatto.es\/wp-content\/uploads\/11bis-480x360.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 500px, 100vw\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>En la meva regi\u00f3, La toscana, a It\u00e0lia \u00e9s molt t\u00edpic per al sopar de Nadal servir un brou calentet com a primer plat despr\u00e9s dels entrants i com \u00e9s d&#8217;esperar la pasta est\u00e0 present ja que un cop preparat el brou s&#8217;afegeixen uns tortel\u00b7linis farcits de carn. A casa, a m\u00e9s, li espolsem formatge [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8130,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[30],"tags":[],"class_list":["post-10184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-el-rincon-de-nonno-luigi-ca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>&quot;Brodo&quot; Nadalenc (brou Nadalenc a la italiana)<\/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.studiogatto.es\/ca\/brodo-navideno-caldo-navideno-a-la-italiana\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"&quot;Brodo&quot; Nadalenc (brou Nadalenc a la italiana)\" \/>\n<meta property=\"og:description\" content=\"En la meva regi\u00f3, La toscana, a It\u00e0lia \u00e9s molt t\u00edpic per al sopar de Nadal servir un brou calentet com a primer plat despr\u00e9s dels entrants i com \u00e9s d&#8217;esperar la pasta est\u00e0 present ja que un cop preparat el brou s&#8217;afegeixen uns tortel\u00b7linis farcits de carn. 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