{"id":126,"date":"2022-05-19T12:42:46","date_gmt":"2022-05-19T10:42:46","guid":{"rendered":"https:\/\/hortacalmarxant.cat\/blog\/?p=126"},"modified":"2022-05-19T12:42:46","modified_gmt":"2022-05-19T10:42:46","slug":"salsa-de-romesco-pels-calcots-xato-musclos-per-6-persones","status":"publish","type":"post","link":"https:\/\/hortacalmarxant.cat\/blog\/?p=126","title":{"rendered":"SALSA DE ROMESCO PELS CAL\u00c7OTS\/ XAT\u00d3\/ MUSCLOS  ( per\u00a0 6 persones)"},"content":{"rendered":"<p><strong>Elaboraci\u00f3: <\/strong>\u00a0En una olla es posen en cru els seg\u00fcents ingredients en cru: 3 o 4 alls, 15 o 20 avellanes torrades o ametlles, pebre negre, pebre vermell dol\u00e7, pebre vermell picant, 1 pebrot de romesco pr\u00e8viament remullat en vinagre, almenys 1 hora (conservar el vinagre), sal<\/p>\n<p>Fregir el ingredients seg\u00fcents\u00a0 i afegir-los a l\u2019olla, incl\u00f2s l\u2019oli de fregir: 10 o 15 tomacons o tom\u00e0quet madur, una paellada de pa blanc sec, 3 alls.<\/p>\n<p>Una vegada estan tots els ingredients a l\u2019olla, es piquen (amb una m\u00e0quina trituradora)\u00a0 i s\u2019hi afegeix \u00a0a poc a poc el vinagre reservat, tastant de tant en tant la salsa.<\/p>\n<p>Si queda molt espessa s\u2019hi afegeix oli, mentre es va remenat amb la trituradora, fins que quedi una textura suau.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Elaboraci\u00f3: \u00a0En una olla es posen en cru els seg\u00fcents ingredients en cru: 3 o 4 alls, 15 o 20 avellanes torrades o ametlles, pebre negre, pebre vermell dol\u00e7, pebre vermell picant, 1 pebrot de romesco pr\u00e8viament remullat en vinagre, almenys 1 hora (conservar el vinagre), sal Fregir el ingredients seg\u00fcents\u00a0 i afegir-los a l\u2019olla, &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/hortacalmarxant.cat\/blog\/?p=126\" class=\"more-link\">Continua llegint <span class=\"screen-reader-text\">\u00abSALSA DE ROMESCO PELS CAL\u00c7OTS\/ XAT\u00d3\/ MUSCLOS  ( per\u00a0 6 persones)\u00bb<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[9,56],"tags":[53,54,55,21],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/hortacalmarxant.cat\/blog\/index.php?rest_route=\/wp\/v2\/posts\/126"}],"collection":[{"href":"https:\/\/hortacalmarxant.cat\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hortacalmarxant.cat\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hortacalmarxant.cat\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/hortacalmarxant.cat\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=126"}],"version-history":[{"count":1,"href":"https:\/\/hortacalmarxant.cat\/blog\/index.php?rest_route=\/wp\/v2\/posts\/126\/revisions"}],"predecessor-version":[{"id":127,"href":"https:\/\/hortacalmarxant.cat\/blog\/index.php?rest_route=\/wp\/v2\/posts\/126\/revisions\/127"}],"wp:attachment":[{"href":"https:\/\/hortacalmarxant.cat\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=126"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hortacalmarxant.cat\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=126"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hortacalmarxant.cat\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}