{"id":11227,"date":"2016-06-03T09:02:44","date_gmt":"2016-06-03T07:02:44","guid":{"rendered":"http:\/\/www.labioteca.cat\/?p=11227"},"modified":"2025-10-24T13:27:36","modified_gmt":"2025-10-24T11:27:36","slug":"crestes","status":"publish","type":"post","link":"https:\/\/labioteca.arekidigital.es\/es\/crestes\/","title":{"rendered":"Crestes"},"content":{"rendered":"<p class=\"wp-block-paragraph\">&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-gallery aligncenter has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><a href=\"http:\/\/www.labioteca.cat\/wp-content\/uploads\/2016\/06\/crestes-tonyina.jpg\"><img fetchpriority=\"high\" decoding=\"async\" width=\"770\" height=\"642\" data-id=\"11228\" src=\"https:\/\/labioteca.arekidigital.es\/wp-content\/uploads\/2016\/06\/crestes-tonyina.jpg\" alt=\"crestes \" class=\"wp-image-11228\" srcset=\"https:\/\/labioteca.arekidigital.es\/wp-content\/uploads\/2016\/06\/crestes-tonyina.jpg 770w, https:\/\/labioteca.arekidigital.es\/wp-content\/uploads\/2016\/06\/crestes-tonyina-300x250.jpg 300w, https:\/\/labioteca.arekidigital.es\/wp-content\/uploads\/2016\/06\/crestes-tonyina-768x640.jpg 768w\" sizes=\"(max-width: 770px) 100vw, 770px\" \/><\/a><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hi ha receptes d\u2019aquelles de tota la vida que cauen en l\u2019oblit per\u00f2 que de tant en tant est\u00e0 molt b\u00e9 recuperar perqu\u00e8 estan ben bones, com les crestes de tonyina. No direm que es facin en un moment, per\u00f2 cuinant-les recordem instants del passat, aquelles olors, aquells sabors que queden emmagatzemats en algun rac\u00f3 del cervell i que com un ressort surten de cop dibuixant-nos un somriure. Vinga, prou de posar-nos melanc\u00f2lics i anem amb la recepta!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Abans de res hem de dir que aquesta recepta l\u2019hem extret del blog <a href=\"http:\/\/invitadoinvierno.com\/pescado-marisco\/empanadillas-caseras-de-atun-masa-de-empanadillas\/\">El invitado de invierno<\/a>, nom\u00e9s hem variat una mica el farcit, m\u00e9s aviat n\u2019hem fet dos. En aquest cas hem optat per fer-les al forn, molt m\u00e9s sa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><b>Ingredients<\/b>:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><i>per a la massa:<\/i><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">110 gr d\u2019aigua i llet o nom\u00e9s aigua<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">110 gr d\u2019oli d\u2019oliva<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">340-350 gr de farina<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">sal<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">el rovell batut d\u2019un ou per pintar les crestes abans de posar-les al forn<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><i>per al farcit de tonyina:<\/i><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 ous durs<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">tonyina o bon\u00edtol (un pot petit de vidre Olasagasti)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">sofregit de tom\u00e0quet cassol\u00e0 o b\u00e9 el de Cal Valls<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">olives verdes o negres a trossets<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><i>per al farcit de xampinyons:<\/i><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1\/2 ceba mitjaneta<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">200 gr de xampinyons<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">100 de formatge La Selvatana ratllat<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><b>Preparaci\u00f3<\/b>:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><i>de la massa:<\/i><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">nosaltres l\u2019hem fet amb un robot de cuina: al seu bol hi aboquem primer els l\u00edquids i la sal i despr\u00e9s hi afegim la farina. Ho barregem tot fins obtenir una massa m\u00e9s o menys homog\u00e9nea. L\u2019autora del blog ens explica que no podem barrejar molt perqu\u00e8 no desenvolupi el gluten. Per aix\u00f2 si feu servir la Thermomix ser\u00e0 suficient 6 segons a velocitat 6. La massa no us ha de quedar molt enganxosa si fos el cas afegiu una mica m\u00e9s de farina. Feu una bola, l\u2019emboliqueu amb film i la deixeu reposar 1 hora.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><i>del farcit de tonyina:<\/i><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">piqueu els ous que pr\u00e8viament haureu cuit; esmollem la tonyina, ho lliguem tot amb el sofregit de tom\u00e0quet i hi afegim les olives picades<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><i>del farcit de xampinyons i formatge;<\/i><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">tallem la ceba a rodanxes i la sofregim a foc lent, caramelitzant-la. Quan estigui ja transparent afegim els xampinyons que tamb\u00e9 haurem tallat a rodanxes. Un cop fet, ho retirem del foc i en un bol ho barregem amb el formatge de La Selvatana ratllat<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><b>Muntatge<\/b>:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">posem a escalfar el forn a 180\u00ba<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">estirem la massa ben fina, que no es trenqui per\u00f2 ben fina. Farem cercles a la massa, podeu utilitzar de motllo la boca d\u2019una tassa pels cereals per exemple. Posarem el farcit al mig i tanquem la cresta amb l\u2019ajuda d\u2019una forquilla per segellar-la.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">pintem les crestes amb un rovell d\u2019ou batut i les posem al forn uns 25 minuts, sempre dependr\u00e0 del vostre forn. Que vagi de gust!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>&nbsp; Hi ha receptes d\u2019aquelles de tota la vida que cauen en l\u2019oblit per\u00f2 que de tant en tant est\u00e0 molt b\u00e9 recuperar perqu\u00e8 estan ben bones, com les crestes de tonyina. No direm que es facin en un moment, per\u00f2 cuinant-les recordem instants del passat, aquelles olors, aquells sabors que queden emmagatzemats en algun [&hellip;]<\/p>","protected":false},"author":1,"featured_media":11230,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-11227","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"_links":{"self":[{"href":"https:\/\/labioteca.arekidigital.es\/es\/wp-json\/wp\/v2\/posts\/11227","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/labioteca.arekidigital.es\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/labioteca.arekidigital.es\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/labioteca.arekidigital.es\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/labioteca.arekidigital.es\/es\/wp-json\/wp\/v2\/comments?post=11227"}],"version-history":[{"count":1,"href":"https:\/\/labioteca.arekidigital.es\/es\/wp-json\/wp\/v2\/posts\/11227\/revisions"}],"predecessor-version":[{"id":12036,"href":"https:\/\/labioteca.arekidigital.es\/es\/wp-json\/wp\/v2\/posts\/11227\/revisions\/12036"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/labioteca.arekidigital.es\/es\/wp-json\/wp\/v2\/media\/11230"}],"wp:attachment":[{"href":"https:\/\/labioteca.arekidigital.es\/es\/wp-json\/wp\/v2\/media?parent=11227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/labioteca.arekidigital.es\/es\/wp-json\/wp\/v2\/categories?post=11227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/labioteca.arekidigital.es\/es\/wp-json\/wp\/v2\/tags?post=11227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}