{"id":10824,"date":"2017-09-27T16:17:29","date_gmt":"2017-09-27T14:17:29","guid":{"rendered":"http:\/\/bahariclub.com\/?p=10824"},"modified":"2021-01-29T12:16:28","modified_gmt":"2021-01-29T10:16:28","slug":"el-montnegre","status":"publish","type":"post","link":"https:\/\/www.bahariclub.com\/ca\/el-montnegre\/","title":{"rendered":"El “Montnegre”"},"content":{"rendered":"

Vaig aprendre aquesta recepta en una bella masia del Montnegre. \u00c9s una cosa voluptuos\u00edssima.<\/p>\n

INGREDIENTS<\/strong><\/p>\n

Una gran llesca de pa de pag\u00e8s<\/p>\n

Un ou, ben fresc<\/p>\n

Tom\u00e0quets madurs<\/p>\n

Oli i sal<\/p>\n

 <\/p>\n

PROCEDIMENT<\/strong><\/p>\n

Poseu una paella petita al foc amb molt d\u2019oli. Talleu una bona llesca de pa de quilo de dos cent\u00edmetres de gruix. Torreu-la amb cura a la brasa fins que una de les seves cares agafi un fastu\u00f3s color daurat. Gireu-la i, mentrestant, a\u00a0 l\u2019oli de la paella, que ja estar\u00e0 molt calent, ferreu un ou.<\/p>\n

Acabat de torrar el pa per les dues cares, amaniu-lo r\u00e0pidament amb el tom\u00e0quet, la sal i l\u2019oli, de manera que aquesta daurada i cruixent llesca es converteixi en una suculenta i espectacular llesca de pa amb tom\u00e0quet, que coronareu, per a m\u00e9s del\u00edcia, posant-hi al mig l\u2019ou ferrat.<\/p>\n

El resultat \u00e9s suprem. Talleu el pa no tapat per l\u2019ou a trossos i suqueu-los al rovell de l\u2019ou fins que, acabada la perif\u00e8ria del pa, quedar\u00e0 un centre meravell\u00f3s de tactes i cremositats.<\/p>\n

[del llibre Teoria i Pr\u00e0ctica del pa amb tom\u00e0quet, de Leopold Pom\u00e9s<\/em>]<\/p>\n","protected":false},"excerpt":{"rendered":"

Vaig aprendre aquesta recepta en una bella masia del Montnegre. \u00c9s una cosa voluptuos\u00edssima. INGREDIENTS Una gran llesca de pa de pag\u00e8s Un ou, ben fresc Tom\u00e0quets madurs Oli i sal   PROCEDIMENT Poseu una paella petita al foc amb molt d\u2019oli. Talleu una bona llesca de pa de quilo de dos cent\u00edmetres de gruix. Torreu-la amb cura a la brasa fins que una de les seves cares agafi un fastu\u00f3s color daurat. Gireu-la i, mentrestant, a\u00a0 l\u2019oli de la paella, que ja estar\u00e0 molt calent, ferreu un ou. Acabat de torrar el pa per les dues cares, amaniu-lo r\u00e0pidament amb el tom\u00e0quet, la sal i l\u2019oli, de manera que aquesta daurada i cruixent llesca es converteixi en una suculenta i espectacular llesca de pa amb tom\u00e0quet, que coronareu, per a m\u00e9s del\u00edcia, posant-hi al mig l\u2019ou ferrat. El resultat \u00e9s suprem. Talleu el pa no tapat per l\u2019ou a trossos i suqueu-los al rovell de l\u2019ou fins que, acabada la perif\u00e8ria del pa, quedar\u00e0 un centre meravell\u00f3s de tactes i cremositats. [del llibre Teoria i Pr\u00e0ctica del pa amb tom\u00e0quet, de Leopold Pom\u00e9s]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-10824","post","type-post","status-publish","format-standard","hentry","category-recetas"],"yoast_head":"\nEl "Montnegre" - Bahari Club<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bahariclub.com\/el-montnegre\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El "Montnegre" - Bahari Club\" \/>\n<meta property=\"og:description\" content=\"Vaig aprendre aquesta recepta en una bella masia del Montnegre. \u00c9s una cosa voluptuos\u00edssima. 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