{"id":42992,"date":"2023-04-18T06:52:15","date_gmt":"2023-04-18T04:52:15","guid":{"rendered":"https:\/\/www.studiogatto.es\/les-broquets-saint-jacques\/"},"modified":"2023-04-18T06:52:19","modified_gmt":"2023-04-18T04:52:19","slug":"les-broquets-saint-jacques","status":"publish","type":"post","link":"https:\/\/www.studiogatto.es\/ca\/les-broquets-saint-jacques\/","title":{"rendered":"Les broquets Saint Jacques"},"content":{"rendered":"
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Aquesta \u00e9s una recepta molt de la \u201cnostra famiglia\u201d per\u00f2 \u00e9s francesa ja que gran part de la fam\u00edlia va viure molts anys a Par\u00eds i vam adoptar tamb\u00e9 receptes de la cuina francesa. <\/span><\/p>\n

La solem fer per a les festes de Nadal, per\u00f2 durant l'hivern es pot fer en qualsevol moment. <\/span><\/p>\n

Ingredients: <\/b><\/p>\n

    \n
  • Vieires<\/li>\n
  • Musclos<\/li>\n
  • Gambetes<\/li>\n
  • Coleta de rap (optatiu i segons mida vieira)<\/li>\n
  • All i julivert<\/li>\n
  • Sal i pebre<\/li>\n
  • Beixamel<\/li>\n
  • Emmental o similar ratllat<\/li>\n
  • Pa ratllat (opcional)<\/li>\n<\/ul><\/div>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>
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    La quantitat d'ingredients no est\u00e0 del tot especificada ja que dep\u00e8n, d'una banda del nombre de comensals i de l'altra per la mida de les petxines, de les vieires, dels musclos i de les gambes. Tingueu en compte que tots els ingredients van dins de la petxina de la vieira aix\u00ed que no poden ser molt grans.<\/p>\n

    Temps de preparaci\u00f3: 10-15 minuts
    Temps de cocci\u00f3: 10-15 minuts
    Dificultat: F\u00e0cil<\/p>\n

    Preparaci\u00f3:<\/b><\/p>\n

    En una paella amb una mica d'oli saltar les vieires pr\u00e8viament partides perqu\u00e8 no siguin tan grans (s'utilitzen els 2 colors de la mateixa), afegir els musclos sense closca i al final les gambetes. Salpebreu-ho tot i afegiu-hi una mica d'all ratllat al final perqu\u00e8 no es cremi i tamb\u00e9 julivert molt picat.<\/p>\n

    Nota:<\/b><\/span> <\/span>si la carn de les vieires no \u00e9s gaire gran, podem afegir cueta de rap, \u00e9s un peix molt suau i sense espines que combina perfectament amb la resta d'elements.<\/p>\n

    Un cop saltats i condimentats tots els ingredients anteriors, a part, feu una beixamel que quedi bastant espessa ja que va al forn i dins de les petxines per evitar que es vessi.<\/p>\n

    Col\u00b7locar els ingredients dins de la petxina buida i neta i posar la beixamel per sobre.<\/p>\n

    Escampar-hi el formatge ratllat i si es desitja i perqu\u00e8 quedi visualment homogeni, recobrir-ho tot amb pa ratllat, d'aquesta manera la coquilla (petxina) quedar\u00e0 torrada i m\u00e9s vistosa.<\/p>\n

    Et voil\u00e0! Ja est\u00e0 fet. <\/span><\/p>\n

    Dep\u00e8n que s'acompanyi, pot ser una amanida per a un men\u00fa m\u00e9s lleuger o una sopa d'entrant, la quantitat de petxines pot ser una o 2 per persona.<\/p>\n

    S\u00f3n bon\u00edssimes i molt f\u00e0cils de menjar<\/p>\n

    Bon app\u00e9tit!<\/p>\n

     <\/p><\/div>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>

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    Aquesta \u00e9s una recepta molt de la \u201cnostra famiglia\u201d per\u00f2 \u00e9s francesa ja que gran part de la fam\u00edlia va viure molts anys a Par\u00eds i vam adoptar tamb\u00e9 receptes de la cuina francesa. <\/p>\n","protected":false},"author":2,"featured_media":40420,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[30,67],"tags":[],"class_list":["post-42992","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-el-rincon-de-nonno-luigi-ca","category-receptes"],"yoast_head":"\nRecepte de les broquets Saint Jacques<\/title>\n<meta name=\"description\" content=\"Aquesta \u00e9s una recepta de cuina molt de la \u201cnostra famiglia\u201d per\u00f2 \u00e9s francesa ja que gran part de la fam\u00edlia va viure molts anys a Par\u00eds\" \/>\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\/les-broquets-saint-jacques\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recepte de les broquets Saint Jacques\" \/>\n<meta property=\"og:description\" content=\"Aquesta \u00e9s una recepta de cuina molt de la \u201cnostra famiglia\u201d per\u00f2 \u00e9s francesa ja que gran part de la fam\u00edlia va viure molts anys a Par\u00eds\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.studiogatto.es\/ca\/les-broquets-saint-jacques\/\" \/>\n<meta property=\"og:site_name\" content=\"Studio Gatto - 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