{"id":172186,"date":"2024-02-20T11:18:29","date_gmt":"2024-02-20T11:18:29","guid":{"rendered":"https:\/\/grupoliveslowfoods.com\/?p=172186"},"modified":"2024-02-20T11:18:29","modified_gmt":"2024-02-20T11:18:29","slug":"com-preparar-pesols-ofegats-amb-ou-escalfat-i-tofona-negra-un-plat-senzill-i-delicios-a-parts-iguals","status":"publish","type":"post","link":"https:\/\/grupoliveslowfoods.com\/ca\/com-preparar-pesols-ofegats-amb-ou-escalfat-i-tofona-negra-un-plat-senzill-i-delicios-a-parts-iguals\/","title":{"rendered":"Com preparar P\u00e8sols ofegats amb ou escalfat i t\u00f2fona negra: un plat senzill i delici\u00f3s a parts iguals"},"content":{"rendered":"<h2>P\u00e8sols ofegats amb ou escalfat i t\u00f2fona negra de Paco Meralgo<\/h2>\n<p>Explora l&#8217;exquisida recepta de P\u00e8sols ofegats amb ou escalfat i t\u00f2fona negra, una del\u00edcia del Paco Meralgo. Descobreix els secrets culinaris darrere aquest plat \u00fanic amb el nostre pas a pas!<\/p>\n<p><iframe title=\"Receta Guisantes rehogados con huevo poch\u00e9 y trufa negra | Paco Meralgo\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/twsuyyukad8?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<h2>Ingredients i Preparaci\u00f3<\/h2>\n<h3>P\u00e8sols Ofegats (Ll\u00e0grima del Maresme):<\/h3>\n<p><strong>Ingredients<\/strong>:<br \/>\n&#8211; 140 gr de p\u00e8sols ll\u00e0grima del Maresme<br \/>\n&#8211; 25 gr de ceba tendra<br \/>\n&#8211; Oli d&#8217;oliva suau<br \/>\n&#8211; Sal<br \/>\n&#8211; Ou escalfat<br \/>\n&#8211; Sal Maldon<br \/>\n&#8211; Oli d\u2019oliva verge extra<br \/>\n&#8211; 4 gr de t\u00f2fona negra d&#8217;hivern \u201cTuber Melasnosporum\u201d<\/p>\n<h4>Preparaci\u00f3:<\/h4>\n<p><strong>Passos<\/strong>: Ofegar la ceba pr\u00e8viament tallada fina, en juliana, en oli d&#8217;oliva suau. Quan estigui ofegada, no daurada, incorporarem els p\u00e8sols, condimentarem, i acabarem d&#8217;ofegar a foc normal fins obtenir una textura tendra, ferm i mel\u00f3s. Escalfarem un ou poche (pr\u00e8viament preparat) en aigua a 80 \u00b0C durant un minut. Finalment, emplatarem els p\u00e8sols en un plat ressaltant el producte. Trencarem l&#8217;ou en un bol i el disposarem damunt dels p\u00e8sols, rebutjant la part m\u00e9s l\u00edquida. Amanirem amb unes escates de sal Maldon i oli d&#8217;oliva verge extra. La guinda del plat: la t\u00f2fona negra d&#8217;hivern. Important triar una t\u00f2fona en el punt correcte de maduraci\u00f3, evitant que sigui verda. Aix\u00ed, aconseguirem un aroma embriagador i el sabor desitjat. Ratllarem 4 o 5 grams.<\/p>\n<h3>Ous Escalfats al Roner:<\/h3>\n<p><strong>Ingredients:<\/strong><br \/>\n&#8211; Ous<br \/>\n&#8211; Aigua<\/p>\n<h4>Preparaci\u00f3:<\/h4>\n<p><strong>Passos<\/strong>: escalfar el Roner a 63 \u00b0C i una vegada aconseguida la temperatura, introduirem els ous en l&#8217;aigua amb l&#8217;ajuda d&#8217;una cistella durant 40 minuts. Acabat el temps, treurem els ous de l&#8217;aigua i els refrescarem en aigua i gel per a tallar la cocci\u00f3. Els guardarem en nevera si no els volem utilitzar immediatament. Quan utilitzem l&#8217;ou fred, el regenerarem en aigua a 80 \u00b0C durant 2 minuts. Si estan a temperatura ambient, amb 1 minut ser\u00e0 suficient.<\/p>\n<h2>Nota Final<\/h2>\n<p>Al <a href=\"https:\/\/restaurantpacomeralgo.com\/ca\/el-restaurant\/\">Paco Meralgo<\/a>, tenim p\u00e8sols gaireb\u00e9 tots els dies d&#8217;hivern. Poden ser nom\u00e9s saltejats, amb botifarra negra, t\u00f2fona o tamb\u00e9 ou i t\u00f2fona. Les combinacions s\u00f3n infinites i exquisides a parts iguals. El p\u00e8sol de ll\u00e0grima \u00e9s un dels m\u00e0xims exponents d&#8217;aquesta temporada que desitgem espr\u00e9mer al m\u00e0xim. Molt bon profit a tothom!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>P\u00e8sols ofegats amb ou escalfat i t\u00f2fona negra de Paco Meralgo Explora l&#8217;exquisida recepta de P\u00e8sols ofegats amb ou escalfat i t\u00f2fona negra, una del\u00edcia del Paco Meralgo. Descobreix els secrets culinaris darrere aquest plat \u00fanic amb el nostre pas a pas! Ingredients i Preparaci\u00f3 P\u00e8sols Ofegats (Ll\u00e0grima del Maresme): Ingredients: &#8211; 140 gr de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":172190,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"tags":[],"class_list":["post-172186","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"acf":{"schema_json":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Com preparar P\u00e8sols ofegats amb ou escalfat i t\u00f2fona negra: un plat senzill i delici\u00f3s a parts iguals - Grup Olive Slow Foods<\/title>\n<meta name=\"description\" content=\"Explora l&#039;exquisida recepta de P\u00e8sols ofegats amb ou escalfat i t\u00f2fona negra, una del\u00edcia del Paco Meralgo. 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