{"id":18188,"date":"2016-10-20T10:38:12","date_gmt":"2016-10-20T10:38:12","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/item\/terrina-de-vedella-amb-iogurt-cremos\/"},"modified":"2019-02-20T08:40:16","modified_gmt":"2019-02-20T08:40:16","slug":"terrina-de-vedella-amb-iogurt-cremos","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/en\/item\/terrina-de-vedella-amb-iogurt-cremos\/","title":{"rendered":"Terrina de vedella amb iogurt crem\u00f3s"},"content":{"rendered":"

[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”50px”][vc_text_separator title=”Terrina de vedella amb iogurt crem\u00f3s” border=”no” el_class=”titol”][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” padding_top=”25″ padding_bottom=”25″ css_animation=””][vc_column width=”1\/2″][vc_single_image image=”15684″ img_size=”full” qode_css_animation=””][\/vc_column][vc_column width=”1\/2″][vc_column_text]INGREDIENTS<\/strong> (per a quatre persones)<\/p>\n

4 galtes de vedella
\n1 ceba grossa
\n1 porro
\n2 pastanagues
\n100 g d\u2019oli d\u2019oliva verge extra GIRONA EXCEL\u00b7LENT
\n1 cervesa Marina GIRONA EXCEL\u00b7LENT
\n\u00bc de litre de vi negre GIRONA EXCEL\u00b7LENT
\n100 g de fetge celler GIRONA EXCEL\u00b7LENT
\n250 g de ratafia GIRONA EXCEL\u00b7LENT
\n4 escalunyes
\nSal
\nPebre negre
\n1 iogurt de vaca GIRONA EXCEL\u00b7LENT[\/vc_column_text][vc_column_text]PREPARACI\u00d3<\/strong><\/p>\n

    \n
  1. Poseu les galtes de vedella en aigua freda i gel durant 2 hores per dessagnar-les b\u00e9.<\/li>\n
  2. Netegeu les verdures (la ceba, el porro i les pastanagues) i talleu-les a daus grossos.<\/li>\n
  3. Poseu-les en una cassola amb un raig d\u2019oli per ofegar-les.<\/li>\n
  4. En una cassola amb un raig d\u2019oli, daureu-hi les galtes de vedella salpebrades. Afegiu les galtes a la verdura, aboqueu-hi la cervesa i el vi i cobriu-ho tot amb aigua. Deixeu-ho coure a foc mitj\u00e0 unes 4 o 5 hores, depenent de la tendresa de les galtes. Gaireb\u00e9 al final de la cocci\u00f3, afegiu-hi un xic de sal. Les galtes han de quedar ben toves. Si no queden cobertes de l\u00edquid, cal afegir-hi m\u00e9s aigua.<\/li>\n
  5. Quan estiguin cuites, retireu-les de la cassola i esmicoleu-les a talls regulars. Quan perdin un xic de temperatura, barregeu-hi el fetge celler i poseu la mescla en un motlle rectangular. Refredeu-ho r\u00e0pidament.<\/li>\n
  6. Redu\u00efu la salsa amb les verdures fins que agafi densitat. Coleu-la.<\/li>\n
  7. Redu\u00efu la ratafia i, quan tingui textura de xarop, incorporeu-la a la salsa.<\/li>\n
  8. Blanquegeu les escalunyes. Refredeu-les en aigua i gel i peleu-les. Salteu-les en una paella amb un raig d\u2019oli i afegiu-hi la salsa. Deixeu-les coure lentament que es vagin caramel\u00b7litzant.<\/li>\n
  9. Per acabar el plat, marqueu els rectangles de galta de vedella amb fetge gras, i poseu-los al plat, amb les escalunyes i la salsa al damunt.<\/li>\n
  10. Acabeu amb unes cullerades de iogurt crem\u00f3s de vaca i unes fulles vegetals.<\/li>\n<\/ol>\n

    [\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

    [vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”50px”][vc_text_separator title=”Terrina de vedella amb iogurt crem\u00f3s” border=”no” el_class=”titol”][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” padding_top=”25″ padding_bottom=”25″ css_animation=””][vc_column width=”1\/2″][vc_single_image image=”15684″ img_size=”full” qode_css_animation=””][\/vc_column][vc_column width=”1\/2″][vc_column_text]INGREDIENTS (per a quatre persones) 4 galtes de vedella 1 ceba grossa 1 porro…<\/p>\n","protected":false},"author":1,"featured_media":18189,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[299,336,261,282,264,297,265,308],"portfolio_tag":[],"class_list":["post-18188","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-splat-en","portfolio_category-milfulls_26-en","portfolio_category-receptes-en","portfolio_category-receptes_blocals-en","portfolio_category-receptes_foiegras-en","portfolio_category-receptes_lactics-en","portfolio_category-receptes_oli-en","portfolio_category-receptes_vi-en"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_page\/18188","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_page"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/types\/portfolio_page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/comments?post=18188"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/media\/18189"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/media?parent=18188"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_category?post=18188"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_tag?post=18188"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}