{"id":17468,"date":"2016-10-06T09:41:36","date_gmt":"2016-10-06T09:41:36","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/item\/anchovies\/"},"modified":"2017-12-06T06:49:20","modified_gmt":"2017-12-06T06:49:20","slug":"anchois","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/fr\/item\/anchois\/","title":{"rendered":"Anchois"},"content":{"rendered":"

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Les anchois.<\/h2>\n

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De\u0300s le XIXe sie\u0300cle, des usines de salaison d’anchois s\u2019installent peu a\u0300 peu sur toute la Costa Brava, une industrie qui est lie\u0301e au passe\u0301 des Ibe\u0300res, des Grecs et des Romains. Deux sie\u0300cles plus tard, l\u2019Escala est la commune qui compte le plus grand nombre de producteurs d\u2019anchois sale\u0301s, bien qu\u2019au de\u0301but du XXe sie\u0300cle Cadaque\u0301s abritait la plus grande usine qui ait jamais existe\u0301 : la Casa Pont. Cette usine fabriquait e\u0301galement des barriques ou\u0300 marinaient les anchois dans la saumure, pour e\u0302tre ensuite exporte\u0301s vers l\u2019Ame\u0301rique et dans le pourtour me\u0301diterrane\u0301en.<\/h6>\n

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Gra\u0302ce a\u0300 une conservation e\u0301tudie\u0301e, une matura- tion soigne\u0301e et une manipulation de\u0301licate, on re\u0301unit l\u2019une des conditions gastronomiques les plus raffine\u0301es : une couleur rougea\u0302tre, brillante, acajou, et ce parfum que de\u0301gage le poisson frais releve\u0301 d\u2019une saveur iode\u0301e appe\u0301tissante.<\/p>\n

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Il convient de manipuler le moins possible les filets les plus purs. Comme les grands vins, on les consomme seuls ou accompagne\u0301s. Dans le plat, on les assaisonne d\u2019huile et de poivre. On les accompagne d\u2019une tranche de pain grille\u0301 frotte\u0301 a\u0300 la tomate, arrose\u0301e d\u2019un filet d\u2019huile de l\u2019Emporda, tout en buvant un vin de pays bien frais ; en salade avec des tomates d\u2019e\u0301te\u0301 ou pour comple\u0301ter un riz simplement bouilli ou un plat de pa\u0302tes.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb110″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbcenter\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb background_color=\u00a0\u00bb#000000″ padding_top=\u00a0\u00bb50″ padding_bottom=\u00a0\u00bb35″ css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]<\/p>\n

Les anchois labellise\u0301s Girona Excel\u00b7lent 2016-2017<\/span><\/h2>\n

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Anchois au sel.<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]La sixie\u0300me ge\u0301ne\u0301ration de la socie\u0301te\u0301 fonde\u0301e en 1847 conserve dans les bocaux d’anchois en saumure, l\u2019esprit, l\u2019histoire et le savoir-faire de ses ance\u0302tres.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]<\/p>\n

Cate\u0301gorie : Anchois sale\u0301s<\/p>\n

Socie\u0301te\u0301 : Fill de J. Callol Serrats, SL<\/p>\n

www.callolserrats.com<\/strong><\/a><\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb16871″ img_size=\u00a0\u00bbfull\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Filets d’anchois a\u0300 l’huile.<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Tout le savoir-faire ancestral concentre\u0301 dans un pot : anchois sale\u0301s et mace\u0301re\u0301s pendant au moins six mois, dessale\u0301s, effile\u0301s et emballe\u0301s avec de l\u2019huile d\u2019olive.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Cate\u0301gorie : Anchois a\u0300 l\u2019huile<\/p>\n

Socie\u0301te\u0301 : Anxoves de l\u2019Escala – M. Sureda SA<\/p>\n

www.anxovesdelescala.es<\/strong><\/a><\/p>\n

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Olives farcies aux filets d\u2019anchois.<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Farcir de grosses olives, une par une, a\u0300 la main, avec un filet d’anchois, est un travail de longue haleine, artisanal, qui vous invite finalement a\u0300 prendre l\u2019ape\u0301ritif.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Cate\u0301gorie : Anchois, des spe\u0301cialite\u0301s innovantes<\/p>\n

Socie\u0301te\u0301 : Fill de J. Callol Serrats, SL<\/p>\n

www.callolserrats.com<\/a><\/strong><\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb80″][vc_single_image image=\u00a0\u00bb16873″ img_size=\u00a0\u00bbfull\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Anchois Premium Gran Reserva Magdalena Sureda.<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Choisis un par un parmi les meilleurs anchois de l\u2019Escala, de grande taille, de texture ferme et moelleuse, ces anchois sont conserve\u0301s dans un bocal spe\u0301cial en verre bleute\u0301, comme l\u2019affirme Josep Pla, et enroule\u0301s de telle manie\u0300re que l’on peut les manger a\u0300 table directement dans le pot, comme le sugge\u0300re Ferran Adria\u0300.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Cate\u0301gorie : Anchois, des spe\u0301cialite\u0301s innovantes<\/p>\n

Socie\u0301te\u0301 : Anxoves de l\u2019Escala – M. Sureda SA<\/p>\n

www.anxovesdelescala.es<\/strong><\/a><\/p>\n

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Le jury<\/strong> qui a fait la d\u00e9gustation d\u2019anchois.<\/h4>\n

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Jordi Jacas<\/strong><\/h6>\n

Chef du restaurant El Moli\u0301 de l\u2019Escala<\/p>\n

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Joan Ben\u00edtez<\/strong><\/h6>\n

Professeur et producteur amateur d\u2019anchois<\/p>\n

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Llu\u00eds Fern\u00e0ndez<\/strong><\/h6>\n

Chef du retaurant Els Pescadors, de Llanc\u0327a\u0300<\/p>\n

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Llu\u00eds Bofill<\/strong><\/h6>\n

Journaliste gastronomique<\/p>\n

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Rau\u0308l Quadres<\/strong><\/h6>\n

Professeur a\u0300 l\u2019E\u0301cole de Tourisme et Ho\u0302tellerie de Ge\u0301rone<\/p>\n

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Recettes<\/strong><\/h4>\n

associ\u00e9es.<\/h4>\n

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Formatge fermi\u00f3 amb anxoves de l’Escala, t\u00f2fona i oli d’oliva<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Coca de figues amb foie-gras amb pl\u00e0ncton mar\u00ed i anxoves<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Salmorejo de tomata de la pera amb garum d’anxoves i caviar d’oli<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Olives farcides d’anxova amanides amb herbes fresques i Oleo Saccharum<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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\n +<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n <\/a>\n \n
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Fesols de Santa Pau amb seitons i salsa julivertada<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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<\/div>\n <\/div>\n\n \n <\/div>[\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb45px\u00a0\u00bb][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb110″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][vc_column width=\u00a0\u00bb1\/2″][vc_column_text] Les anchois. [\/vc_column_text][vc_empty_space height=\u00a0\u00bb60″][\/vc_column][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][vc_column width=\u00a0\u00bb4\/6″][vc_column_text] De\u0300s le XIXe sie\u0300cle, des usines de salaison d’anchois s\u2019installent peu a\u0300 peu…<\/p>\n","protected":false},"author":1,"featured_media":17919,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[247],"portfolio_tag":[],"class_list":["post-17468","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector1617-fr"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_page\/17468","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_page"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/types\/portfolio_page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/comments?post=17468"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/media\/17919"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/media?parent=17468"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_category?post=17468"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_tag?post=17468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}