{"id":173666,"date":"2025-03-06T11:48:30","date_gmt":"2025-03-06T11:48:30","guid":{"rendered":"https:\/\/grupoliveslowfoods.com\/roger-sense-espines-amb-vel-de-papada-iberica\/"},"modified":"2025-03-20T17:13:07","modified_gmt":"2025-03-20T17:13:07","slug":"moll-sense-espines-amb-vel-de-papada-iberica","status":"publish","type":"post","link":"https:\/\/grupoliveslowfoods.com\/ca\/moll-sense-espines-amb-vel-de-papada-iberica\/","title":{"rendered":"Moll sense espines amb vel de papada ib\u00e8rica"},"content":{"rendered":"<h2><b>Introducci\u00f3<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">El<\/span><b> Moll sense espines amb vel de papada ib\u00e8rica <\/b><span style=\"font-weight: 400;\">de<\/span><a href=\"https:\/\/barcanete.com\/ca\/\"><b> Bar Ca\u00f1ete<\/b><\/a><span style=\"font-weight: 400;\"> \u00e9s una recepta gourmet que combina la intensitat del peix amb la untuositat de la papada ib\u00e8rica. Acompanyat d&#8217;una salsa de ceba rustida i esp\u00e0rrecs verds, aquest plat destaca per la seva sofisticaci\u00f3 i equilibri de sabors. <\/span><\/p>\n<p><iframe title=\"Salmonete sin espinas con papada ib\u00e9rica | Bar Ca\u00f1ete\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/90a1NPRHTvw?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><b>Ingredients<\/b><\/h2>\n<h3><b>Per al moll<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">120 g de moll net<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Oli d&#8217;oliva verge extra (AOVE)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sal<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salsa de ceba rustida<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 esp\u00e0rrecs verds mitjans<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sal Maldon<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pebre negre<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 l\u00e0mines de papada ib\u00e8rica Maldonado<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Germinat de p\u00e8sol<\/span><\/li>\n<\/ul>\n<h2><b>Preparaci\u00f3<\/b><\/h2>\n<h3><b>Pas 1: preparaci\u00f3 del moll<\/b><\/h3>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Escatar, rentar i porcionar el moll en trossos de<\/span> <b>30 g<\/b><span style=\"font-weight: 400;\">.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tallar<\/span> <b>4 l\u00e0mines molt fines (1 mm) de papada ib\u00e8rica<\/b> <span style=\"font-weight: 400;\">i col\u00b7locar-les sobre un paper parafinado.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Eliminar la part inferior dels esp\u00e0rrecs, conservant la part superior m\u00e9s tendra i verda. Tallar-la per la meitat en angle. <\/span><\/li>\n<\/ol>\n<h3><b>Pas 2: cocci\u00f3 i muntatge<\/b><\/h3>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Disposar el moll i els esp\u00e0rrecs en una safata amb<\/span><b> AOVE i sal<\/b><span style=\"font-weight: 400;\">, i soasar amb el bufador.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Escalfar la salsa de ceba i filtrar-la.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Passar el moll i els esp\u00e0rrecs pel<\/span><b> Josper durant 1 minut<\/b><span style=\"font-weight: 400;\">.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Emplatar en el seg\u00fcent ordre:<\/span>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Moll<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Salsa de ceba<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Un tros d&#8217;esp\u00e0rrec<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Un chorrito de AOVE<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Sal Maldon i pebre negre recentment molt<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Una l\u00e0mina de papada ib\u00e8rica<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Soasar lleugerament la papada amb el bufador.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Afegir un polsim m\u00e9s de <\/span><b>AOVE i pebre negre <\/b><span style=\"font-weight: 400;\">sobre les l\u00e0mines de papada.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Decorar amb<\/span><b> germinat de p\u00e8sol<\/b><span style=\"font-weight: 400;\">.<\/span><\/li>\n<\/ol>\n<h2><b>Salsa de ceba rustida<\/b><\/h2>\n<h3><b>Ingredients<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">62 g d&#8217;oli d&#8217;oliva d&#8217;orujo<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">500 g de ceba seca<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 fulla de llorer<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 g de pebre negre en gra<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">32 g de brandi<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">125 g de soja<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">500 g de fumet de peix<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">500 g de brou d&#8217;ocell<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Maizena<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Aigua mineral<\/span><\/li>\n<\/ul>\n<h3><b>Preparaci\u00f3<\/b><\/h3>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pelar, rentar i tallar la ceba en<\/span><b> juliana gruixuda<\/b><span style=\"font-weight: 400;\">.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Escalfar una cassola \u00e0mplia amb l&#8217;oli.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Afegir la ceba juntament amb el llorer i el pebre negre.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sofregir la ceba a foc m\u00e0xim fins que estigui <\/span><b>ben daurada<\/b><span style=\"font-weight: 400;\">.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Afegir el brandi i la soja, i reduir completament.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Incorporar el<\/span><b> fumet i el brou d&#8217;ocell<\/b><span style=\"font-weight: 400;\">, i reduir<\/span><b> 1\/3 del volum<\/b><span style=\"font-weight: 400;\">.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Filtrar i mesurar la quantitat total de salsa obtinguda.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tornar a posar al foc i portar a ebullici\u00f3 per a lligar.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Per cada litre de salsa, dissoldre<\/span><b> 30 g de Maizena en 60 g d&#8217;aigua mineral<\/b><span style=\"font-weight: 400;\">.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Espessir amb la mescla de Maizena i aigua mineral.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Retirar del foc i filtrar novament amb un xin\u00e8s fi.<\/span><\/li>\n<\/ol>\n<h2><b>Conclusi\u00f3<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Aquest plat de<\/span><b> moll sense espines amb papada ib\u00e8rica<\/b><span style=\"font-weight: 400;\"> \u00e9s una experi\u00e8ncia culin\u00e0ria \u00fanica, on el sabor intens del peix es complementa a la perfecci\u00f3 amb l&#8217;exquisida papada i la profunditat de la salsa de ceba. Ideal per a sorprendre amb una proposta gastron\u00f2mica d&#8217;alta cuina que pot gaudir en <\/span><a href=\"https:\/\/barcanete.com\/ca\/\"><b>Bar Ca\u00f1ete<\/b><\/a><span style=\"font-weight: 400;\">\u2013<\/span><a href=\"https:\/\/barcanete.com\/ca\/reserves\/\"><b>reservi la seva taula aqu\u00ed<\/b><\/a><span style=\"font-weight: 400;\"> per a gaudir d&#8217;una experi\u00e8ncia \u00fanica. Salut! <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Introducci\u00f3 El Moll sense espines amb vel de papada ib\u00e8rica de Bar Ca\u00f1ete \u00e9s una recepta gourmet que combina la intensitat del peix amb la untuositat de la papada ib\u00e8rica. Acompanyat d&#8217;una salsa de ceba rustida i esp\u00e0rrecs verds, aquest plat destaca per la seva sofisticaci\u00f3 i equilibri de sabors. Ingredients Per al moll 120 [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":173660,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[240,245,248],"tags":[],"class_list":["post-173666","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-ca-2","category-receptes-de-cuina","category-restaurant-canete-ca"],"acf":{"schema_json":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Moll sense espines amb vel de papada ib\u00e8rica - Grup Olive Slow Foods<\/title>\n<meta name=\"description\" content=\"Delecti&#039;s amb el Moll sense espines amb vel de papada ib\u00e8rica de Bar Ca\u00f1ete, una recepta gurmet amb sabors intensos i equilibrats.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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