{"id":232680,"date":"2024-11-02T12:45:21","date_gmt":"2024-11-02T10:45:21","guid":{"rendered":"https:\/\/vermutmiro.com\/merluza-a-la-crema-de-ajos-tiernos-al-vermouth-miro\/"},"modified":"2024-10-29T12:51:47","modified_gmt":"2024-10-29T10:51:47","slug":"lluc-a-la-crema-dalls-tendres-al-vermouth-miro","status":"publish","type":"post","link":"https:\/\/vermutmiro.com\/ca\/lluc-a-la-crema-dalls-tendres-al-vermouth-miro\/","title":{"rendered":"Llu\u00e7 a la crema d&#8217;alls tendres al Vermouth Mir\u00f3"},"content":{"rendered":"<p><a href=\"https:\/\/vermutmiro.com\/wp-content\/uploads\/2023\/12\/baixa_Mesa-de-trabajo-1-4.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-229138\" src=\"https:\/\/vermutmiro.com\/wp-content\/uploads\/2023\/12\/baixa_Mesa-de-trabajo-1-4.png\" alt=\"\" width=\"249\" height=\"48\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<blockquote><p><strong>Ingredients:<\/strong><\/p><\/blockquote>\n<p>8 trossos de llu\u00e7 d&#8217;ham<br \/>\n3 manats d&#8217;alls tendres<br \/>\n1\/2 l<span class=\"hiddenGrammarError\" style=\"padding-bottom: 2px; background-image: url('..\/..\/..\/..\/..\/images\/squiggle.png'); background-repeat: repeat-x; background-position: left bottom; cursor: default; color: #000000; font-family: 'Open Sans', Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;\">.<\/span> d&#8217;oli d&#8217;oliva<br \/>\n200 gr<span class=\"hiddenGrammarError\" style=\"padding-bottom: 2px; background-image: url('..\/..\/..\/..\/..\/images\/squiggle.png'); background-repeat: repeat-x; background-position: left bottom; cursor: default; color: #000000; font-family: 'Open Sans', Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;\">.<\/span> de farina<br \/>\n1\/2 l<span class=\"hiddenGrammarError\" style=\"padding-bottom: 2px; background-image: url('..\/..\/..\/..\/..\/images\/squiggle.png'); background-repeat: repeat-x; background-position: left bottom; cursor: default; color: #000000; font-family: 'Open Sans', Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;\">.<\/span> de vi blanc sec<br \/>\nFumet de peix (el que necessitem)<br \/>\nSal<br \/>\nPebre blanc molt<\/p>\n<blockquote><p><strong>Elaboraci\u00f3:<\/strong><\/p><\/blockquote>\n<p>Comen\u00e7a netejant els alls tendres, separant la part verda de la part blanca. La part verda la trossejarem finament, ja que s&#8217;utilitzar\u00e0 primer a la preparaci\u00f3.<\/p>\n<p>En una cassola amb una mica d&#8217;oli d&#8217;oliva, fregiu els trossos verds dels alls a foc mitj\u00e0. Cuina fins que adquireixin un color daurat, cosa que hauria de prendre entre 10 a 15 minuts. Aix\u00f2 ajudar\u00e0 a extreure el sabor dels alls a l&#8217;oli.<\/p>\n<p>Un cop els alls verds estiguin daurats, afegeix\u00a0<span class=\"hiddenSpellError\">Vermoth<\/span>\u00a0Mir\u00f3\u00a0<span class=\"hiddenSpellError\">Bianco<\/span> a la cassola. Permet que es redueixi uns minuts perqu\u00e8 l&#8217;alcohol s&#8217;evapori i concentri els sabors. Afegeix una cullerada de farina a la cassola, com si estiguessis preparant una <span class=\"hiddenSpellError\">roux<\/span>. Remena b\u00e9 fins que la farina es dissolgui del tot, evitant que es formin grumolls. Aquest pas ajudar\u00e0 a espessir la crema.<\/p>\n<p>Despr\u00e9s d&#8217;integrar b\u00e9 la farina, aboca el fumet de peix a la barreja. Afegeix sal i pebre al gust. Cuina-ho tot junt fins que obtinguis una crema de consist\u00e8ncia suau. Perqu\u00e8 la textura sigui encara m\u00e9s fina, passa aquesta crema per la batedora.<\/p>\n<p>Enfarineu lleugerament els filets de llu\u00e7 i fregiu-los en una paella amb oli calent. Cuina durant aproximadament 1 minut per cada costat per segellar-los, sense cuinar-los del tot. Aquest pas \u00e9s nom\u00e9s per daurar lleugerament. En una cassola de fang, afegeix-hi una mica d&#8217;oli d&#8217;oliva i daura suaument els trossos de la part blanca dels alls tendres. \u00c9s important que no arribin a prendre molt de color, nom\u00e9s volem que s&#8217;impregnin de sabor.<\/p>\n<p>Col\u00b7loca els trossos de llu\u00e7 daurats a la cassola de fang juntament amb els alls blancs. Cobreix-ho tot amb la crema d&#8217;alls que vas preparar anteriorment. Cuina a foc baix durant uns 5 minuts perqu\u00e8 els sabors s&#8217;integrin i el llu\u00e7 s&#8217;acabi de coure.<\/p>\n<p>Serveix el plat a la mateixa cassola de fang per a una presentaci\u00f3 r\u00fastica i desitjable. Aix\u00f2 mantindr\u00e0 la preparaci\u00f3 calenta i real\u00e7ar\u00e0 el sabor dels ingredients.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Ingredients: 8 trossos de llu\u00e7 d&#8217;ham 3 manats d&#8217;alls tendres 1\/2 l. d&#8217;oli d&#8217;oliva 200 gr. de farina 1\/2 l. de vi blanc sec Fumet de peix (el que necessitem) Sal Pebre blanc molt Elaboraci\u00f3: Comen\u00e7a netejant els alls tendres, separant la part verda de la part blanca. La part verda la trossejarem finament, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":232677,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[121],"tags":[],"class_list":["post-232680","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Llu\u00e7 a la crema d&#039;alls tendres al Vermouth Mir\u00f3 - Mir\u00f3 Vermouth | El aut\u00e9ntico vermouth de Reus<\/title>\n<meta name=\"description\" content=\"Coneix la recepta del Llu\u00e7 a la crema d&#039;alls tendres amb Vermouth Mir\u00f3 Bianco, una recepta f\u00e0cil i molt rica.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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