{"id":10370,"date":"2016-07-21T17:46:28","date_gmt":"2016-07-21T17:46:28","guid":{"rendered":"http:\/\/studiogatto.es\/antipasti-de-berenjena-al-basilico\/"},"modified":"2021-09-06T12:18:39","modified_gmt":"2021-09-06T10:18:39","slug":"antipasti-de-berenjena-al-basilico","status":"publish","type":"post","link":"https:\/\/www.studiogatto.es\/ca\/antipasti-de-berenjena-al-basilico\/","title":{"rendered":"Antipasti de Alberg\u00ednia a l&#8217;Basilico"},"content":{"rendered":"<p>Una recepta molt saborosa ideal per menjar amb una bruschetta (llesca de pa torrat) com refrigeri o en amanida per acompanyar qualsevol altre plat.<\/p>\n<p>ingredients:<br \/>\n<Ul><br \/>\n <Li> 2 Dents d&#8217;All <\/ li><br \/>\n <Li> Sal <\/ li><br \/>\n <Li> 2 Bitxos <\/ li><br \/>\n <Li> Chorrito de vinagre <\/ li><br \/>\n <Li> Oli d&#8217;oliva verge <\/ li><br \/>\n <Li> Unes fulles d&#8217;alf\u00e0brega (Basilico) <\/ li><br \/>\n <Li> 3\/4 Alberg\u00ednies <\/ li><br \/>\n<\/Ul><\/p>\n<p><a href=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/2016\/07\/oil-2.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6224\" src=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/2016\/07\/oil-2.png\" alt=\"oil 2\" width=\"764\" height=\"430\"><\/a><\/p>\n<p>En primer lloc tallem les alberg\u00ednies en fines l\u00e0mines. Un cop tallades, posar-les en un escorredor amb sal entre capa i capa d&#8217;alberg\u00ednia. D&#8217;aquesta manera deixaran anar un l\u00edquid negre amargant i indigest. Quan hagi transcorregut uns minuts esc\u00f3rrer amb les mans apretant lleugerament perqu\u00e8 deixin anar tot el l\u00edquid. Assecar una mica i estaran a punt per fregir.<\/p>\n<p>Agafem una paella i li tirem una bona quantitat d&#8217;oli d&#8217;oliva. Anem fregint a poc a poc tandes d&#8217;alberg\u00ednies fins que tinguin un lleuger color daurat. Les anem col\u00b7locant en un bol per amanides.<\/p>\n<p>Quan haguem acabat de fregir totes, tallem les dents d&#8217;all i unes quantes fulles d&#8217;alf\u00e0brega (quantitat a gust) molt finit i ho afegim &#8230; Hi tirem un rajol\u00ed de vinagre, jo li poso de dos tipus, vinagre de poma i tamb\u00e9 de l&#8217; bals\u00e0mic. Finalment aboquem per sobre de tots els ingredients mig gotet d&#8217;un bon oli d&#8217;oliva verge fins que totes les alberg\u00ednies quedin recobertes. No oblidem afegir 2 o 3 bitxos senceres perqu\u00e8 vagin deixant anar el sabor. El de les bitxos \u00e9s opcional &#8230; per\u00f2 recomanable &#8230;<\/p>\n<p>En tot el proc\u00e9s cal destacar que no he parlat en cap moment d&#8217;afegir sal ja que si recordeu els tirem a el principi perqu\u00e8 deixaran anar el l\u00edquid amargant aix\u00ed que no conv\u00e9 abusar-ne. Ens podrien sortir massa salades.<\/p>\n<p>I llest !! \u00c9s una recepta fant\u00e0stica! Quants m\u00e9s dies reposi \u00e9s encara millor ja que els sabors es van integrant! Un cop feta la base de la recepta li podeu afegir qualsevol altre ingredient per convertir-la en una amanida &#8220;saporita&#8221;: tom\u00e0quets cherry, olives negres o formatge feta. Aquests ingredients acompanyen molt b\u00e9.<\/p>\n<p>Aix\u00ed mateix us recomano provar sobre d&#8217;una llesca de pa torrat amb unes anxoves. Irresistible i obre la gana !! Un antipasti meravell\u00f3s i molt mediterrani!<\/p>\n<div id=\"attachment_6220\" style=\"width: 774px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/2016\/07\/melan-2.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-6220\" class=\"size-full wp-image-6220\" src=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/2016\/07\/melan-2.jpg\" alt=\"receta nonno luigi\" width=\"764\" height=\"430\"><\/a><p id=\"caption-attachment-6220\" class=\"wp-caption-text\">Antipasti ALBERG\u00cdNIA A EL BASILICO<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Una recepta molt saborosa ideal per menjar amb una bruschetta (llesca de pa torrat) com refrigeri o en amanida per acompanyar qualsevol altre plat. ingredients: 2 Dents d&#8217;All Sal 2 Bitxos Chorrito de vinagre Oli d&#8217;oliva verge Unes fulles d&#8217;alf\u00e0brega (Basilico) 3\/4 Alberg\u00ednies En primer lloc tallem les alberg\u00ednies en fines l\u00e0mines. Un cop tallades, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8261,"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-10370","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 v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Antipasti de Alberg\u00ednia a l&#039;Basilico<\/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=\"Antipasti de Alberg\u00ednia a l&#039;Basilico\" \/>\n<meta property=\"og:description\" content=\"Una recepta molt saborosa ideal per menjar amb una bruschetta (llesca de pa torrat) com refrigeri o en amanida per acompanyar qualsevol altre plat. ingredients: 2 Dents d&#8217;All Sal 2 Bitxos Chorrito de vinagre Oli d&#8217;oliva verge Unes fulles d&#8217;alf\u00e0brega (Basilico) 3\/4 Alberg\u00ednies En primer lloc tallem les alberg\u00ednies en fines l\u00e0mines. 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