{"id":173711,"date":"2025-04-28T10:09:07","date_gmt":"2025-04-28T10:09:07","guid":{"rendered":"https:\/\/grupoliveslowfoods.com\/alberginia-a-la-parmigiana-farcida-de-botifarra\/"},"modified":"2025-04-28T10:09:07","modified_gmt":"2025-04-28T10:09:07","slug":"alberginia-a-la-parmigiana-farcida-de-botifarra","status":"publish","type":"post","link":"https:\/\/grupoliveslowfoods.com\/ca\/alberginia-a-la-parmigiana-farcida-de-botifarra\/","title":{"rendered":"Alberg\u00ednia a la parmigiana farcida de botifarra"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Submergeixi&#8217;s en l&#8217;univers gastron\u00f2mic del Restaurant <\/span><a href=\"https:\/\/restaurantbarcelonamilano.com\/ca\/\"><b>BarcelonaMilano <\/b><\/a><span style=\"font-weight: 400;\">amb aquesta deliciosa recepta<\/span> <b>d&#8217;alberg\u00ednia a la parmigiana farcida de botifarra<\/b><span style=\"font-weight: 400;\">, una proposta que fusiona l&#8217;ess\u00e8ncia mediterr\u00e0nia amb un toc catal\u00e0, combinant ingredients tradicionals amb una presentaci\u00f3 sofisticada. Aquest plat, ple de sabor i matisos, forma part de la carta del nostre emblem\u00e0tic restaurant. <\/span><\/p>\n<p><iframe title=\"Berenjena a la parmigiana rellena de butifarra | Barcelona Milano\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/kceqLOjznFs?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<p><span style=\"font-weight: 400;\">Continu\u00ef llegint i descobreixi com es prepara pas a pas aquesta recepta.<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">Ingredients per a 4 persones<\/span><\/h2>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 alberg\u00ednies de 300 g cadascuna<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">350 gr de botifarra<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">250 gr de ceba<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 gr d&#8217;all sec<\/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;\">Alf\u00e0brega fresca<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Formatge parmes\u00e0 ratllat<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Farina de blat<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">AOVE (oli d&#8217;oliva verge extra)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Oli d&#8217;oliva<\/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 tom\u00e0quet (veure recepta m\u00e9s a baix)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Beixamel (veure recepta m\u00e9s a baix)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Oli d&#8217;alf\u00e0brega i espinac (veure recepta m\u00e9s a baix)<\/span><\/li>\n<\/ul>\n<h2><span style=\"font-weight: 400;\">Preparaci\u00f3<\/span><\/h2>\n<h3><b> Preparar el farciment d&#8217;alberg\u00ednia i botifarra<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Rostir 2 alberg\u00ednies senceres. Deixar refredar, pelar i tallar en daus grans. <\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">En una cassola amb oli d&#8217;oliva, sofregir l&#8217;all sec picat i la ceba tamb\u00e9 picada, fins a obtenir un color daurat suau.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Afegir 100 g de salsa de tom\u00e0quet i cuinar 2 minuts m\u00e9s.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Incorporar l&#8217;alberg\u00ednia rostida, assaonar i continuar cuinant a foc mitj\u00e0.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">En una altra paella antiadherent amb una mica d&#8217;oli d&#8217;oliva, daurar la botifarra esmicolada. Agregar a la cassola amb la resta del farciment i cuinar fins a integrar b\u00e9. <\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/p>\n<h3><b>Fregir les rodanxes d&#8217;alberg\u00ednia<\/b><\/h3>\n<\/li>\n<\/ul>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tallar les 2 alberg\u00ednies restants en rodanxes d&#8217;aproximadament 0,8 cm de gruix.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Assaonar, enfarinar i fregir en abundant oli d&#8217;oliva. Esc\u00f3rrer sobre paper absorbent. <\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/p>\n<h3><b>Muntar la parmigiana en c\u00e8rcols<\/b><\/h3>\n<\/li>\n<\/ul>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Untar motlles circulars de 8 x 4 cm amb oli.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Muntar les capes en el seg\u00fcent ordre<\/span><span style=\"font-weight: 400;\">:<br \/>\n<\/span><span style=\"font-weight: 400;\">&#8211;<\/span><span style=\"font-weight: 400;\">Alberg\u00ednia<br \/>\n<\/span><span style=\"font-weight: 400;\">&#8211;<\/span><span style=\"font-weight: 400;\">Beixamel<br \/>\n<\/span><span style=\"font-weight: 400;\">&#8211;<\/span><span style=\"font-weight: 400;\">Farcit<br \/>\n<\/span><span style=\"font-weight: 400;\">-Beixamel<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Repetir les capes fins a completar amb alberg\u00ednia i beixamel.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Empolvorar generosament amb formatge parmes\u00e0 ratllat.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/p>\n<h3><b>Gratinar<\/b><\/h3>\n<\/li>\n<\/ul>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Enfornar a 200\u202f\u00b0C amb aire (velocitat 4) fins que el plat estigui ben gratinat.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/p>\n<h3><b>Emplatat final<\/b><\/h3>\n<\/li>\n<\/ul>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Fer un cercle d&#8217;oli d&#8217;alf\u00e0brega i espinac sobre el plat.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Col\u00b7locar el c\u00e8rcol d&#8217;alberg\u00ednia gratinada en el centre i desemmotllar.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Napar amb salsa de tom\u00e0quet calent al voltant de la base.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">Decorar amb una fulla d&#8217;alf\u00e0brega fresca i un chorrito de AOVE.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h1><span style=\"font-weight: 400;\">Receptes complement\u00e0ries<\/span><\/h1>\n<h1><span style=\"font-weight: 400;\">Oli d&#8217;espinacs i alf\u00e0brega<\/span><\/h1>\n<h2><span style=\"font-weight: 400;\">Ingredients:<\/span><\/h2>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">100 gr d&#8217;espinac baby fresca (sense tiges)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">10 fulles grans d&#8217;alf\u00e0brega (sense tiges)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">250 ml d&#8217;oli d&#8217;oliva suau (0,4\u00b0)<\/span><\/li>\n<\/ul>\n<h2><span style=\"font-weight: 400;\">Preparaci\u00f3:<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Col\u00b7locar tots els ingredients en el got d&#8217;una Thermomix (o usar t\u00farmix) i triturar fins a obtenir un oli verd intens i fi.<\/span><\/p>\n<p>&nbsp;<\/p>\n<h1><span style=\"font-weight: 400;\">Salsa beixamel<\/span><\/h1>\n<h2><span style=\"font-weight: 400;\">Ingredients:<\/span><\/h2>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 l de llet sencera<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">80 gr de mantega<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u00bd ceba mitjana<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">40 gr de farina de blat<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">20 ml de brandi<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">8 gr de sal<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 gr de pebre blanc molt<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 gr de nou moscada<\/span><\/li>\n<\/ul>\n<h2><span style=\"font-weight: 400;\">Preparaci\u00f3:<\/span><\/h2>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Portar la llet a ebullici\u00f3.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">En una altra cassola, ofegar la ceba amb la mantega, sal, pebre i nou moscada sense que agafi color.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Afegir la farina per a formar un roux.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Incorporar la llet calenta i el brandi a poc a poc, sense deixar de remoure.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cuinar fins a espessir i filtrar abans d&#8217;usar.<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h1><span style=\"font-weight: 400;\">Salsa de tom\u00e0quet casolana (per a pastes i m\u00e9s)<\/span><\/h1>\n<h2><span style=\"font-weight: 400;\">Ingredients:<\/span><\/h2>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1,2 kg de tom\u00e0quet Mutti Polpa Pezzi<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">700 g de tom\u00e0quet Mutti Passata<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">125 gr de ceba<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 fulles d&#8217;alf\u00e0brega<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">8 gr d&#8217;all sec<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">65 gr 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;\">Sal<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pebre blanc molt<\/span><\/li>\n<\/ul>\n<h2><span style=\"font-weight: 400;\">Preparaci\u00f3:<\/span><\/h2>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">En una cassola, escalfar l&#8217;oli i daurar lleugerament l&#8217;all picat.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Afegir la ceba picada i cuinar fins a un color palla.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Agregar el tom\u00e0quet Polpa Pezzi, sal i pebre. Cuinar 20-25 minuts. <\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Afegir la passata i les fulles d&#8217;alf\u00e0brega, i cuinar 15-20 minutos m\u00e9s.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ajustar de sal al gust.<\/span><\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">L&#8217;<\/span><b>alberg\u00ednia a la parmigiana farcida de botifarra<\/b><span style=\"font-weight: 400;\"> del Restaurant<\/span><a href=\"https:\/\/restaurantbarcelonamilano.com\/ca\/\"><b> BarcelonaMilano<\/b><\/a><span style=\"font-weight: 400;\"> no sols \u00e9s una combinaci\u00f3 de sabors profunds i textures delicades, sin\u00f3 tamb\u00e9 una reinterpretaci\u00f3 d&#8217;un cl\u00e0ssic itali\u00e0 amb el sabor inconfusible de la cuina catalana, on cada capa reflecteix la dedicaci\u00f3 i el respecte pels ingredients.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Aquest plat pot gaudir-se en el Restaurant BarcelonaMilano, on li convidem a viure aquesta experi\u00e8ncia culin\u00e0ria \u00fanica,<\/span><a href=\"https:\/\/restaurantbarcelonamilano.com\/ca\/reservar-taula\/\"><b> reservant la seva taula<\/b><\/a><span style=\"font-weight: 400;\"> amb nosaltres.<\/span> <\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Submergeixi&#8217;s en l&#8217;univers gastron\u00f2mic del Restaurant BarcelonaMilano amb aquesta deliciosa recepta d&#8217;alberg\u00ednia a la parmigiana farcida de botifarra, una proposta que fusiona l&#8217;ess\u00e8ncia mediterr\u00e0nia amb un toc catal\u00e0, combinant ingredients tradicionals amb una presentaci\u00f3 sofisticada. Aquest plat, ple de sabor i matisos, forma part de la carta del nostre emblem\u00e0tic restaurant. Continu\u00ef llegint i descobreixi [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":173699,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[240,245,246],"tags":[],"class_list":["post-173711","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-ca-2","category-receptes-de-cuina","category-restaurant-barcelonamilano-ca"],"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>Alberg\u00ednia a la parmigiana farcida de botifarra - Grup Olive Slow Foods<\/title>\n<meta name=\"description\" content=\"Descobreixi la recepta d&#039;alberg\u00ednia a la parmigiana farcida de botifarra del Restaurant BarcelonaMilano, un plat ple de sabor i sofisticaci\u00f3\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/grupoliveslowfoods.com\/ca\/alberginia-a-la-parmigiana-farcida-de-botifarra\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Alberg\u00ednia a la parmigiana farcida de botifarra - 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