{"id":10358,"date":"2016-09-10T11:29:00","date_gmt":"2016-09-10T11:29:00","guid":{"rendered":"http:\/\/studiogatto.es\/spaghetti-a-lamatriciana\/"},"modified":"2021-09-06T11:42:10","modified_gmt":"2021-09-06T09:42:10","slug":"spaghetti-a-lamatriciana","status":"publish","type":"post","link":"https:\/\/www.studiogatto.es\/ca\/spaghetti-a-lamatriciana\/","title":{"rendered":"Spaghetti a l’Amatriciana"},"content":{"rendered":"

\"Receta<\/a><\/p>\n

Ingredients: (4 persones)<\/p>\n

-400gr d’espaguetis<\/p>\n

-100 gr de bac\u00f3 o cansalada (m\u00e9s greix)<\/p>\n

-1 bitxo fresca (tamb\u00e9 val la seca)<\/p>\n

-350 gr de tom\u00e0quet fresc triturat (o en llauna)<\/p>\n

-50 ml de vi blanc<\/p>\n

-Pebre i sal<\/p>\n

-Pecorino rom\u00e0 (formatge d’ovella curat tamb\u00e9 val)<\/p>\n

-oli d’oliva<\/p>\n

Aquesta recepta l’escric en honor a poble de Amatrice despr\u00e9s de l’desastr\u00f3s terratr\u00e8mol esdevingut fa poques setmanes. \u00c9s un plat t\u00edpic dels pastors de la zona que cuinaven amb els ingredients que tenien a m\u00e0. A el principi aquesta recepta era sense tom\u00e0quet ja que aquest ingredient va arribar una mica m\u00e9s tard a & nbsp; Europa. Per\u00f2 jo he triat la versi\u00f3 moderna amb tom\u00e0quet “molto Pi\u00fa buona” !. Dir tamb\u00e9 que he triat l’espagueti com pasta per\u00f2 es pot fer tamb\u00e9 amb rigatoni, etc. No obstant aix\u00f2 al poble de Amatrice em consta que utilitzen espaguetis.<\/p>\n

En primer lloc posar a bullir cassola amb aigua abundant i una mica de sal i portar-lo a ebullici\u00f3. Jo no trobo massa sal a l’aigua ja que la recepta a l’portar bac\u00f3 ja ser\u00e0 saladita.<\/p>\n

Esperant que bulli l’aigua anem fent la salsa que \u00e9s bastant r\u00e0pida.<\/p>\n

\"Receta<\/a>

receta espaguetis a la amatriciana<\/p><\/div>\n

Preparem els ingredients trossejant primer el bac\u00f3 o la cansalada (si vols m\u00e9s greix la cansalada \u00e9s millor), trossegem aix\u00ed mateix en trossets petits el bitxo fresca. Evidentment aix\u00f2 de la bitxo i la seva quantitat dependr\u00e0 de si ens agrada m\u00e9s o menys picant. Si no tenim de la fresca ens serveix igualment la seca. I si no tenim doncs pebre i punt …<\/p>\n

Ratllem el formatge pecorino. Jo el rallo amb la part gruixuda de l’ratllador ja que m’agrada notar el formatge a la boca.<\/p>\n

Un cop tenim a punt tots els ingredients, agafem una paella i tirem un rajol\u00ed d’oli d’oliva. Si treballem amb la cansalada podem fer-ho sense oli ja que a l’sofregir deixar\u00e0 anar el greix suficient. Escalfem l’oli tirant el bitxo fresca trossejada petita perqu\u00e8 ja de gust. Despr\u00e9s tirem el bac\u00f3 i ho ofeguem. No cal que estigui cruixent, el podem deixar una mica tendre. Afegim el got de vi blanc i ho deixem evaporar uns minuts.<\/p>\n

\"pecorino-sardo-3524_640\"<\/a><\/p>\n

Un cop evaporat una mica el vi blanc afegim el tom\u00e0quet fresc triturat. Vam pujar una mica el foc. No oblidis salpebrar a gust. Ho deixem tot reduir uns minuts. A aquest punt la salsa est\u00e0 llista. Escorrem la pasta “a l’dent” ja que la anem a afegir a la salsa i acabar\u00e0 de coure a punt. Servir en plats i escampar el formatge pecorino ratllat a l’gust. I llest a “manggiare questa Deliziosa riceta italiana!”<\/p>\n

Una abra\u00e7ada forta i sincer a tots els de Amatrice!<\/p>\n

\"receta-1\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: (4 persones) -400gr d’espaguetis -100 gr de bac\u00f3 o cansalada (m\u00e9s greix) -1 bitxo fresca (tamb\u00e9 val la seca) -350 gr de tom\u00e0quet fresc triturat (o en llauna) -50 ml de vi blanc -Pebre i sal -Pecorino rom\u00e0 (formatge d’ovella curat tamb\u00e9 val) -oli d’oliva Aquesta recepta l’escric en honor a poble de Amatrice […]<\/p>\n","protected":false},"author":1,"featured_media":8253,"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-10358","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-el-rincon-de-nonno-luigi-ca"],"yoast_head":"\nSpaghetti a l'Amatriciana<\/title>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spaghetti a l'Amatriciana\" \/>\n<meta property=\"og:description\" content=\"Ingredients: (4 persones) -400gr d’espaguetis -100 gr de bac\u00f3 o cansalada (m\u00e9s greix) -1 bitxo fresca (tamb\u00e9 val la seca) -350 gr de tom\u00e0quet fresc triturat (o en llauna) -50 ml de vi blanc -Pebre i sal -Pecorino rom\u00e0 (formatge d’ovella curat tamb\u00e9 val) -oli d’oliva Aquesta recepta l’escric en honor a poble de Amatrice […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.studiogatto.es\/ca\/spaghetti-a-lamatriciana\/\" \/>\n<meta property=\"og:site_name\" content=\"Studio Gatto - 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