![\"cacciucco](\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/2016\/01\/fisherman-2.jpg\")
<\/a><\/p>\nPreparaci\u00f3:<\/p>\n
Comen\u00e7ar netejant b\u00e9 tots els peixos. Agafar una gran cassola i abocar un bon raig d’oli d’oliva. Daurem dos o tres grans d’all per perfumar l’oli, al costat d’una o dues bitxos (jo aqu\u00ed sempre poso “quatre o cinque pel menors”!) …<\/p>\n
A continuaci\u00f3 tirem el tom\u00e0quet natural ratllat a la cassola. Afegim sal i un toc de pebre. A mi m’agrada afegir cullerada de tom\u00e0quet concentrat perqu\u00e8 li d\u00f3na m\u00e9s sabor i cos a la salsa final. Si no tens tom\u00e0quet concentrat en tub, tamb\u00e9 val la “passata di pomodoro” Mutti. No \u00e9s molt cara i \u00e9s molt concentrada … Finalment aboquem 1 got de vi “bianco” i l’aigua dels musclos que hem obert pr\u00e8viament en una altra cassola a part. Li donem aix\u00ed a la nostra salsa tot el sabor de “mare” possible. Hem de tenir prou l\u00edquid perqu\u00e8 despr\u00e9s tapi tots els peixos que posarem. Si veieu que falta podeu tenir a m\u00e0 un bon fumet (brou) de peix. Ho deixem reduir a foc lent.<\/p>\n
De mentre es redueix una mica el fons de salsa, anem tirant els peixos que triguen m\u00e9s a cuinar-se. La q\u00fcesti\u00f3 \u00e9s que cal anar amb compte amb l’ordre de cocci\u00f3 ja que es recomana no remenar molt la cassola un cop hem col\u00b7locat tots els peixos perqu\u00e8 no es trenquin …<\/p>\n
“Io” normalment comen\u00e7o per tirar els calamars, s\u00edpia o \/ i popets que necessiten m\u00e9s temps de cocci\u00f3, despr\u00e9s els molls i peixos amb m\u00e9s aguant per\u00f2 amb molt gust, i als al final els peixos blancs com el rap, ca\u00e7\u00f3, etc, & nbsp ; que necessiten menys cocci\u00f3. Un cop tot a dins col\u00b7loquem musclos, gambes o \/ i clo\u00efsses. Deixem cuinar uns 10 o 20 & nbsp; minuts m\u00e9s depenent de la quantitat que tenim. Recordeu que el peix no necessita molt temps de cocci\u00f3 sin\u00f3 es pot ressecar ….. Per donar el toc final empolvorem per sobre julivert acabat de picar i a servir b\u00e9 calentet.<\/p>\n
I aqu\u00ed ve el truc final d’aquest “delizioso” plat \u00e9s el pa torrat. A casa ho servim amb una llesca de pa torrat al fons de l’plat i per sobre el cacciucco … A m\u00e9s “a casa meva” moltes vegades freguem un all a la llesca per donar-li “Sapore” m\u00e9s fort. Mentre menges pots anar mullant m\u00e9s pa a la salsa … no \u00e9s molt diet\u00e8tic fer aix\u00f2 per\u00f2 “la vita \u00e8 bella amici” !!<\/p>\n
Buon Appetito a tutti!<\/p>\n
![\"Cacciucco](\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/2016\/01\/Cacciucco_alla_livornese_Walter_Leufen2.jpg\")
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"CACCIUCCO A LA LIVORNESE “Oggi” us proposo un plat de peix molt t\u00edpic de la meva ciutat Livorno, una ciutat portu\u00e0ria molt important a It\u00e0lia i amb una gran tradici\u00f3 marinera. A em meu “piacce molto picant”! per\u00f2 cada un al seu gust, no deixareu de mullar pa … Ingredients (6 persones): -1kg de peix […]<\/p>\n","protected":false},"author":1,"featured_media":8349,"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-10454","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-el-rincon-de-nonno-luigi-ca"],"yoast_head":"\n
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