{"id":176072,"date":"2026-05-18T09:42:47","date_gmt":"2026-05-18T09:42:47","guid":{"rendered":"https:\/\/grupoliveslowfoods.com\/recepta-pop-amb-papada-barcelonamilano\/"},"modified":"2026-05-18T09:55:21","modified_gmt":"2026-05-18T09:55:21","slug":"recepta-pop-amb-papada-barcelonamilano","status":"publish","type":"post","link":"https:\/\/grupoliveslowfoods.com\/ca\/recepta-pop-amb-papada-barcelonamilano\/","title":{"rendered":"Recepta de pop amb papada ib\u00e8rica i suc de ceba rostida"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">En l&#8217;alta gastronomia, la uni\u00f3 d&#8217;ingredients nobles defineix la identitat d&#8217;una cuina. Al <\/span><b>Restaurant <\/b><a href=\"https:\/\/restaurantbarcelonamilano.com\/la-carta\/\"><b>BarcelonaMilano<\/b><\/a><span style=\"font-weight: 400;\">, el <\/span><b>pop amb papada<\/b><span style=\"font-weight: 400;\"> s&#8217;ha convertit en un plat ins\u00edgnia que representa la nostra passi\u00f3 pel producte excepcional i l&#8217;equilibri de textures entre el mar i la devesa. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Fent servir la prestigiosa panceta ib\u00e8rica de Maldonado, aquesta recepta del <\/span><b>C\u00e9sar Pastor<\/b><span style=\"font-weight: 400;\"> aconsegueix una harmonia delicada on el suc de la ceba rostida actua com el nexe perfecte entre la suavitat del pop i el toc fondant del greix ib\u00e8ric.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">A continuaci\u00f3, compartim els secrets t\u00e8cnics d&#8217;aquesta elaboraci\u00f3 perqu\u00e8 puguis gaudir de l&#8217;experi\u00e8ncia <\/span><b>BarcelonaMilano<\/b><span style=\"font-weight: 400;\"> a la teva taula.<\/span><\/p>\n<h2><b>Ingredients del plat<\/b><\/h2>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">140 g de pota de pop cuit.<\/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 Maldon.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Panceta ib\u00e8rica <\/span><a href=\"https:\/\/maldonadoibericos.com\/panceta-de-gla-100-iberica-maldonado\/\"><span style=\"font-weight: 400;\">Maldonado<\/span><\/a><span style=\"font-weight: 400;\">.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pebre negre de molinet.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pebre vermell picant de la Vera.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salsa de ceba rostida.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Brots verds per decorar.<\/span><\/li>\n<\/ul>\n<h2><b>Preparaci\u00f3 del pop<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Per aconseguir un <\/span><b>pop amb papada<\/b><span style=\"font-weight: 400;\"> de restaurant, la precisi\u00f3 en el tall i la temperatura \u00e9s fonamental:<\/span><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Laminar la panceta<\/b><span style=\"font-weight: 400;\">: tallar la panceta Maldonado de forma molt fina fent servir una m\u00e0quina de tallar embotits. \u00c9s vital disposar les l\u00e0mines sobre paper de forn sense que se solapin entre si.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Preparar el pop<\/b><span style=\"font-weight: 400;\">: tallar la pota de pop en rodanxes de 8 mm i disposar-les en un plat formant un cercle harmoni\u00f3s.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Temperatura<\/b><span style=\"font-weight: 400;\">: escalfar el pop al microones durant uns 40 segons aproximadament.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Primer amaniment<\/b><span style=\"font-weight: 400;\">: condimentar amb oli d&#8217;oliva verge extra, sal Maldon i pebre negre de molinet.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>El salsejat<\/b><span style=\"font-weight: 400;\">: aplicar la salsa de ceba rostida de forma lleugera seguint un dibuix en espiral sobre el plat.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Muntatge<\/b><span style=\"font-weight: 400;\">: cobrir el pop parcialment col\u00b7locant entre 8 i 10 l\u00e0mines de la panceta laminada.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Toc final<\/b><span style=\"font-weight: 400;\">: fer un segon amaniment lleuger amb AOVE, pebre negre i una petita quantitat de pebre vermell picant de la Vera. Decorar amb brots verds per aportar frescor visual i gustativa.<\/span><\/li>\n<\/ol>\n<p><b>La clau: salsa de ceba rostida<\/b><\/p>\n<p><span style=\"font-weight: 400;\">L&#8217;\u00e0nima d&#8217;aquest <\/span><b>pop amb papada<\/b><span style=\"font-weight: 400;\"> \u00e9s la seva salsa, una reducci\u00f3 intensa que potencia els sabors torrats de la ceba.<\/span><\/p>\n<h3><b>Ingredients de la salsa<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 kg de ceba seca i 125 g d&#8217;oli d&#8217;oliva.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 fulla de llorer i 4 g de pebre negre en gra.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">60 g de brandi i 250 g de soja.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 L de fumet de peix i 1 L de brou d&#8217;au.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Maizena i aigua mineral per lligar.<\/span><\/li>\n<\/ul>\n<h3><b>Elaboraci\u00f3 de la salsa<\/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 juliana gruixuda.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Escalfar una cassola \u00e0mplia amb l&#8217;oli i incorporar la ceba juntament amb el llorer i el pebre en gra.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sofregir a foc m\u00e0xim fins que la ceba assoleixi un daurat intens.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Abocar el brandi i la soja, deixant que redueixin en la seva totalitat.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Afegir el fumet i el brou d&#8217;au, reduint el volum dels l\u00edquids aproximadament una quarta part.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Filtrar la barreja i mesurar el l\u00edquid resultant.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tornar a ebullici\u00f3 per lligar-la: per cada litre de salsa, dissoldre 25 g de maizena en 50 g d&#8217;aigua mineral i incorporar-la batent amb una vareta.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Filtrar de nou per assegurar una textura sedosa.<\/span><\/li>\n<\/ol>\n<h2><b>Consells del Xef per a casa<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Per a qui vulgui simplificar aquesta recepta de <\/span><b>pop amb papada<\/b><span style=\"font-weight: 400;\"> a casa, recomanem adquirir pop cuit d&#8217;alta qualitat, aix\u00ed com un bon fumet i brou d&#8217;au ja elaborats en establiments especialitzats. D&#8217;aquesta manera, podr\u00e0s centrar-te en el muntatge i el salsejat, i garantir aix\u00ed un resultat professional.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Esperem que gaudeixis d&#8217;aquest viatge sensorial que uneix la tradici\u00f3 amb la t\u00e8cnica moderna. Si vols veure com aconseguim la textura perfecta a la nostra cuina, t&#8217;invitem a veure el pas a pas detallat al nostre <\/span><a href=\"https:\/\/youtu.be\/chbmATN5FfU?si=0wqF82gjusW-jHvK\"><b>v\u00eddeo de YouTube<\/b><\/a><span style=\"font-weight: 400;\">. Bon profit!<\/span><\/p>\n<p><iframe title=\"Pulpo con papada ib\u00e9rica | Barcelona Milano\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/chbmATN5FfU?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","protected":false},"excerpt":{"rendered":"<p>En l&#8217;alta gastronomia, la uni\u00f3 d&#8217;ingredients nobles defineix la identitat d&#8217;una cuina. Al Restaurant BarcelonaMilano, el pop amb papada s&#8217;ha convertit en un plat ins\u00edgnia que representa la nostra passi\u00f3 pel producte excepcional i l&#8217;equilibri de textures entre el mar i la devesa. Fent servir la prestigiosa panceta ib\u00e8rica de Maldonado, aquesta recepta del C\u00e9sar [&hellip;]<\/p>\n","protected":false},"author":13,"featured_media":176069,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[246],"tags":[],"class_list":["post-176072","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurant-barcelonamilano-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>Pop amb papada ib\u00e8rica: recepta de BarcelonaMilano<\/title>\n<meta name=\"description\" content=\"Apren a preparar pop amb papada del Xef C\u00e9sar Pastor. 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