{"id":175852,"date":"2026-02-10T16:25:20","date_gmt":"2026-02-10T16:25:20","guid":{"rendered":"https:\/\/grupoliveslowfoods.com\/morro-de-bacalla-a-la-llauna-amb-mongetes-del-ganxet\/"},"modified":"2026-02-10T16:25:20","modified_gmt":"2026-02-10T16:25:20","slug":"morro-de-bacalla-a-la-llauna-amb-mongetes-del-ganxet","status":"publish","type":"post","link":"https:\/\/grupoliveslowfoods.com\/ca\/morro-de-bacalla-a-la-llauna-amb-mongetes-del-ganxet\/","title":{"rendered":"Morro de bacall\u00e0 a la llauna amb mongetes del Ganxet"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">En <\/span><a href=\"https:\/\/restaurantbarceloneta.com\/ca\/\"><b>Restaurant Barceloneta<\/b><\/a><span style=\"font-weight: 400;\">, el <\/span><b>morro de bacall\u00e0<\/b> <b>a la llauna,<\/b><span style=\"font-weight: 400;\"> es gaudeix quan busques contrast: exterior daurat, pell cruixent i un interior suc\u00f3s que s&#8217;obre en ll\u00e0mines. \u00c9s un plat pensat per arribar fumejant al centre de la taula i fer que el primer mos marqui el ritme. Funciona igual de b\u00e9 en un dinar tranquil que en un sopar amb ganes de celebrar, amb aquella   <\/span>cuina de producte que no necessita ornaments per brillar. <\/p>\n<p><b>Ingredients<\/b><\/p>\n<h3><b>Per al bacall\u00e0 (fregit i marcat)<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\">220 g de morro de bacall\u00e0<b>\n<p><\/b><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Farina de blat (quantitat necess\u00e0ria per enfarinar)<\/span><span style=\"font-weight: 400;\">\n<p><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">250 g d&#8217;oli d&#8217;oliva (per a la primera fregida)<\/span><span style=\"font-weight: 400;\">\n<p><\/span><\/li>\n<\/ul>\n<h3><b>Per a la llauna (escaldat amb all i pebre vermell)<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pebre vermell dol\u00e7 de la Vera (quantitat necess\u00e0ria per empolsar)<\/span><span style=\"font-weight: 400;\">\n<p><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 g d&#8217;all<\/span><span style=\"font-weight: 400;\">\n<p><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">60\u201380 g d&#8217;oli d&#8217;oliva (per daurar l&#8217;all i escaldar)<\/span><span style=\"font-weight: 400;\">\n<p><\/span><\/li>\n<\/ul>\n<h3><b>Per a la guarnici\u00f3<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">150 g de mongetes del Ganxet cuites<\/span><span style=\"font-weight: 400;\">\n<p><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Oli d&#8217;oliva (la resta fins a completar aprox. 350 g en total, per saltejar)<\/span><span style=\"font-weight: 400;\">\n<p><\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3><b>Per a l&#8217;acabat<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Julivert fresc (quantitat necess\u00e0ria, picat)<\/span><span style=\"font-weight: 400;\">\n<p><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Un rajol\u00ed d&#8217;oli d&#8217;oliva<\/span><span style=\"font-weight: 400;\">\n<p><\/span><\/li>\n<\/ul>\n<h2><b>Elaboraci\u00f3<\/b><\/h2>\n<h3><b>1) Escalfament de l&#8217;oli i preparaci\u00f3 del bacall\u00e0<\/b><\/h3>\n<p>Posa a escalfar en una paella 250 g d&#8217;oli d&#8217;oliva<span style=\"font-weight: 400;\">. Mentre puja la temperatura, asseca b\u00e9 el <\/span><b>morro de bacalao<\/b><span style=\"font-weight: 400;\"> amb paper absorbent. Aquest punt marca la difer\u00e8ncia per aconseguir un daurat net. Passa&#8217;l per   <\/span>farina de blat, retirant l&#8217;exc\u00e9s perqu\u00e8 la capa quedi fina.<\/p>\n<h3><b>2) Fregida i punt de daurat<\/b><\/h3>\n<p>Introdueix el morro de bacall\u00e0 a l&#8217;oli amb la pell cap amunt<span style=\"font-weight: 400;\">, a foc mitj\u00e0-alt. Deixa que es dauri per la cara en contacte amb l&#8217;oli i, quan tingui color, dona-li la volta. Acaba la fregida-daurat per la   <\/span>part de la pell, buscant que quedi ferma i cruixent sense ressecar l&#8217;interior.<\/p>\n<h3><b>3) Pas a la safata i empolsada de pebre vermell<\/b><\/h3>\n<p>Retira el morro de bacall\u00e0 a una safata amb la pell cap avall<span style=\"font-weight: 400;\">. Elimina l&#8217;oli de la paella i neteja-la. Amb el bacall\u00e0 ja reposant,  <\/span>empolsa&#8217;l amb pebre vermell dol\u00e7 de la Vera, cobrint-lo de forma uniforme.<\/p>\n<h3><b>4) All daurat i escaldat a la llauna<\/b><\/h3>\n<p>Torna a posar la paella al foc mitj\u00e0 amb 60\u201380 g d&#8217;oli d&#8217;oliva<span style=\"font-weight: 400;\">. Afegeix l&#8217; <\/span><b>all picat molt fi<\/b><span style=\"font-weight: 400;\"> i daura&#8217;l amb atenci\u00f3 perqu\u00e8 agafi color sense amargar. Tan bon punt estigui daurat,  <\/span>escalda r\u00e0pidament el morro de bacall\u00e0: aboca l&#8217;oli amb l&#8217;all sobre el bacall\u00e0, aprofitant la calor per fixar aromes i crear aquesta capa brillant caracter\u00edstica.<\/p>\n<h3><b>5) Saltejat de les mongetes del Ganxet<\/b><\/h3>\n<p>Ecorre b\u00e9 les mongetes del Ganxet cuites<span style=\"font-weight: 400;\">. En una altra paella, salteja-les amb la <\/span>resta d&#8217;oli d&#8217;oliva (fins a completar els 350 g aprox. totals), nom\u00e9s el just per escalfar-les i que quedin nacrades, sense trencar-les.<\/p>\n<h3><b>6) Emplatat de servei<\/b><\/h3>\n<p>Serveix el morro de bacall\u00e0 a un costat de la safata o plat de servei i reparteix per sobre, de forma generosa, l&#8217;oli amb l&#8217;all daurat<span style=\"font-weight: 400;\">. A l&#8217;altre costat, col\u00b7loca les <\/span>mongetes del Ganxet ja saltejades.<\/p>\n<h2><b>Decoraci\u00f3<\/b><\/h2>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\">Afegeix julivert fresc picat sobre el morro de bacall\u00e0 per donar un toc de frescor i contrast visual.<span style=\"font-weight: 400;\">\n<p><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">Remata les mongetes amb un rajol\u00ed d&#8217;oli d&#8217;oliva, buscant brillantor i un perfum final net.<span style=\"font-weight: 400;\">\n<p><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Gemini saidPresenta el plat amb el bacall\u00e0 lleugerament elevat respecte a les mongetes, perqu\u00e8 l&#8217;oli de la llauna es vegi i es reculli amb pa si de cas, sense afegir-hi res m\u00e9s.<\/span><span style=\"font-weight: 400;\">\n<p><\/span><\/li>\n<\/ul>\n<p><b>Un mos que demana repetici\u00f3<\/b><\/p>\n<p>Si t&#8217;animes a preparar aquest morro de bacall\u00e0<span style=\"font-weight: 400;\"> a la llauna amb mongetes del Ganxet, cuida l&#8217;assecat, el daurat i l&#8217;escaldat: aqu\u00ed \u00e9s on hi ha el car\u00e0cter del plat. I si vols tastar-lo tal com el servim, <a href=\"https:\/\/restaurantbarceloneta.com\/ca\/reservar-taula\/\">visita&#8217;ns<\/a> a  <\/span><a href=\"https:\/\/restaurantbarceloneta.com\/ca\/\"><b>Restaurant Barceloneta<\/b><\/a><span style=\"font-weight: 400;\"> i gaudeix-lo acabat de fer, amb l&#8217;oli encara perfumant la taula. Completa la recepta amb el  <\/span>v\u00eddeo a YouTube: ingredients, textura i emplatat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En Restaurant Barceloneta, el morro de bacall\u00e0 a la llauna, es gaudeix quan busques contrast: exterior daurat, pell cruixent i un interior suc\u00f3s que s&#8217;obre en ll\u00e0mines. \u00c9s un plat pensat per arribar fumejant al centre de la taula i fer que el primer mos marqui el ritme. Funciona igual de b\u00e9 en un dinar [&hellip;]<\/p>\n","protected":false},"author":13,"featured_media":175849,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[240,247],"tags":[],"class_list":["post-175852","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-ca-2","category-restaurant-barceloneta-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>Morro de bacall\u00e0 a la llauna amb mongetes del Ganxet - Grup Olive Slow Foods<\/title>\n<meta name=\"description\" content=\"Com fer morro de bacall\u00e0 a la llauna amb mongetes del Ganxet: daurat controlat, all al punt i resultat espectacular.\" \/>\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\/morro-de-bacalla-a-la-llauna-amb-mongetes-del-ganxet\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Morro de bacall\u00e0 a la llauna amb mongetes del Ganxet - 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