tag:blogger.com,1999:blog-88735287687699713562024-03-13T09:50:08.684-07:00Sobrassades Xesc ReinaAnonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-8873528768769971356.post-82054348019800482162014-08-19T12:31:00.000-07:002014-08-19T12:31:40.222-07:00AJONEGRO: ASCENSO Y CAÍDA DE ‘LA FELIPA<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><a href="https://andonisarriegi.wordpress.com/about/" target="_blank"><span class="Apple-style-span" style="font-size: large;">AJONEGRO</span></a></span><h1 style="color: #aaaaaa; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: normal; line-height: 11px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Diario de un 'gourmet' desganado</h1>
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 24px;">Triunfa la sobrasada de Mallorca -la ortodoxa y la herética- fuera de sus cuatro orillas y es venerada como se merece. Así quedó demostrado este domingo en tierras catalanas con la coronación de</span><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 24px;"> </span><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 24px;"><em>la Felipa</em></span><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 24px;">, variedad </span><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 24px;"><em>bisbe</em></span><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 24px;"> elaborada por Cesc Reina,</span><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 24px;"> </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 24px;">Llegir més:</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 24px;">https://andonisarriegi.wordpress.com/2014/07/17/ascenso-y-caida-de-la-felipa/</span>Anonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.com1tag:blogger.com,1999:blog-8873528768769971356.post-70036457311823915872014-08-14T01:36:00.000-07:002014-08-14T01:36:03.231-07:00La cuina de Mindundi i La Felipa de Xesc ReinaLa cuina de Mindundi fa una excel·lent entrada al seu Blog sobre la festa que <a href="http://www.artenbuff.com/" target="_blank">Art en Buff</a> va organitzar a <a href="http://www.caliborra.com/" target="_blank">Ca l'Iborra</a> (Matarò) de la sobrassada Felipa.<br />
Ho podeu veure al següent enllaç :<br />
<a href="http://lacuinademindundi.blogspot.com.es/2014/07/la-felipa-de-xesca-reina-art-en-buff-ca.html" target="_blank">La Felipa de Xesca Reina, Art en Buff, Ca l'Iborra i Cellers d'Orto</a><br />
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBt1dnCyaVuJ5uqff4WA2TzwujbVer-zSNKd5d4puVUbUA08Z-3uA7c48H0C-OE4iYDPd1HlX5f06ICGGrTQ3SMZt8o-O7vBXs4_OMNqvHmRlz3jrYOb2dMenEVuF8nt6HwF0ldG0nNLg/s1600/IMG_3465.JPG" width="640" />Anonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.com0tag:blogger.com,1999:blog-8873528768769971356.post-18625374795613072572014-08-12T02:11:00.000-07:002014-08-14T02:11:58.924-07:00María Salinas a la festa de la Felipa<br />
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<a href="https://www.facebook.com/maria.salinassese?fref=pb&hc_location=profile_browser" target="_blank">María Salinas</a> chef a Mallorca va venir a ca l'Iborra a cuinar "la Felipa". Va fer un excel·lent frit de verdures per acompanyar la gran sobrassada Felipa.<br />
Moltes gràcies María! sabem que vàres tenir molt bones crítiques!<br />
Podeu veure el seu post al següent enllaç:<br />
<a href="http://www.chefsins.com/fiesta-de-la-felipa/" target="_blank">FIESTA DE LA FELIPA</a><br />
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<br />Anonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.com0tag:blogger.com,1999:blog-8873528768769971356.post-74663271320850743742014-07-23T03:58:00.003-07:002014-07-23T04:02:11.961-07:00 SILVIA SOTO MARTÍ parla de la festa de la sobrassada FELIPA<div class="separator" style="clear: both; text-align: center;">
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SILVIA SOTO MARTÍ parla de la festa de la sobrassada FELIPA</div>
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Festa Felipa 22 quilos de sobrassada espectacular!</div>
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<span class="Apple-style-span" style="color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Avui hem assistit a una Festa! La festa de la Felipa una sobrassada de 22 quilos feta amb molt de carinyo pel</span><span class="Apple-style-span" style="color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><a data-hovercard="/ajax/hovercard/user.php?id=100000720415851" href="https://www.facebook.com/xescreina" style="color: #3b5998; cursor: pointer; text-decoration: none;">Cesc Reina Bosch</a></span><span class="Apple-style-span" style="color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">curada durant 17 mesos. Obrir-la i tastar plats elaborats amb sobrassada per</span><span class="Apple-style-span" style="color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><a data-hovercard="/ajax/hovercard/page.php?id=130022553875614" href="https://www.facebook.com/pages/Art-en-Buff/130022553875614?ref=hl" style="color: #3b5998; cursor: pointer; text-decoration: none;">Art en Buff</a></span><span class="Apple-style-span" style="color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">ha estat una autèntica festa amb molt bona companyia! :)</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>
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<span class="Apple-style-span" style="color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Podeu veure un recull de fotos fantàstiques en la seva entrada al Facebook:</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><a href="https://www.facebook.com/media/set/?set=a.10152643681244636.1073741839.172568174635&type=1">https://www.facebook.com/media/set/?set=a.10152643681244636.1073741839.172568174635&type=1</a></span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><a href="http://cuinetes.bloks.cat/">http://cuinetes.bloks.cat</a></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>
<span class="Apple-style-span" style="color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; font-weight: bold; line-height: 17px;"><a href="https://www.facebook.com/cuinetes" target="_blank">Sílvia Soto Martí</a></span><br />
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Anonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.com0tag:blogger.com,1999:blog-8873528768769971356.post-35026871232378212612013-10-03T13:43:00.000-07:002013-10-03T13:43:10.370-07:00Plaer gastronòmic<div class="separator" style="clear: both; text-align: center;">
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Plaer gastronòmic, és com ens d'escriu Casar-se a Catalunya en el seu article de la secció "Apunts de gastronomia" dins de l'edició de setembre, fent referéncia al bufet de sobrassada <a href="http://www.sobrassadesxescreina.com/" target="_blank">Xesc Reina</a> que ofereix <a href="http://www.artenbuff.com/" target="_blank">Art en Buff</a> en tot els seus esdeveniments.<br />
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<br />Anonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.com0tag:blogger.com,1999:blog-8873528768769971356.post-79584247880521032802013-07-11T09:13:00.002-07:002013-07-11T09:13:21.626-07:00SOBRASSADES XESCREINA EN MARE NOSTRUM<br />
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Ja fa temps que tenia ganes de tornar, tinc molt descuidat el blog, soc poc ordenat i de difícil concentracio a l'hora de fer anar el boli.<br />
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Avui tinc dobles ganes de presentar un plat amb sobrassada, es parit allà on en van parir a mi en qüestions de menjar i donar menjars, la cuina del Mare Nostrum antigament seu del xesc reina</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtpRwJ1B_vfGJ6gPRCOTd1EfgJCcf_b-qgKmrmT5Lx1PxXbLORmHcXWsQ2IehBFwRMLzpiODdSU6NlmFiEJLu7Q5tHBNXOtkFBNlYoRngKjMqcJhH74IwHEZDHySmhy8YKvSaFfwSc2Gu/s1600/DSC00983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtpRwJ1B_vfGJ6gPRCOTd1EfgJCcf_b-qgKmrmT5Lx1PxXbLORmHcXWsQ2IehBFwRMLzpiODdSU6NlmFiEJLu7Q5tHBNXOtkFBNlYoRngKjMqcJhH74IwHEZDHySmhy8YKvSaFfwSc2Gu/s640/DSC00983.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSrRd5RQGOQ0xxUvY-Pr-n7Fx-JTNQTmfk-XzXRXsKoDwqNf-VbPOMUvlYR5k-UNJ_jMWeFzbmY4PlnNKGV9Qf8KsThZMX7WKnI8AMdqTotN6MhdNszPWpvCK2Orma2wEwZGKZ1kBFzpb/s1600/DSC00988.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSrRd5RQGOQ0xxUvY-Pr-n7Fx-JTNQTmfk-XzXRXsKoDwqNf-VbPOMUvlYR5k-UNJ_jMWeFzbmY4PlnNKGV9Qf8KsThZMX7WKnI8AMdqTotN6MhdNszPWpvCK2Orma2wEwZGKZ1kBFzpb/s400/DSC00988.jpg" width="216" /></a>Mare Nostrum son dos cuiners, Moisès i Cristina, ell mes salat i reservat, tancat a la presó entre olles i comandes, ella mes dolça cara visible de la sala i molt bona pastissera.</div>
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Ells fan un Mare Nostrum intim i molt personal, amb una cuina de mercat, cinc plats i postres que et fan gaudir del espectacle de menjar</div>
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SOBRASSADA FIGADA EN FILO </div>
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INGREDIENTS</div>
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pasta filo</div>
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formatge Maó semi</div>
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confitura de figues (les figues propietat Pere Franc)</div>
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sobrassada xesc reina</div>
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www.Mare<br />
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Salut<br />
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Mare Nostrum Rest<br />
Ric 35 Sa pobla<br />
971 54 01 77<br />
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fotos xesc reina.Anonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.com1tag:blogger.com,1999:blog-8873528768769971356.post-9158708629773070612013-07-05T00:57:00.000-07:002013-07-05T00:57:55.997-07:00AJONEGRO. Miquel Julià: Alta cocina de barriada. <div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">MIQUEL JULIÀ: ALTA COCINA DE BARRIADA </span></div>
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<span style="font-family: inherit;"><span style="background-color: #f2f2f2; color: #666666; font-size: 12px; line-height: 24px;">(...)Desde AJONEGRO estaremos arropando su insaciable mirada, en lo que será nuestra primera acción </span><em style="background-color: #f2f2f2; color: #666666; font-size: 12px; line-height: 24px;">offline, </em><span style="background-color: #f2f2f2; color: #666666; font-size: 12px; line-height: 24px;">tras un año y siete meses de vida. Y lo haremos presentando las delirante </span><em style="background-color: #f2f2f2; color: #666666; font-size: 12px; line-height: 24px;">sobrassadèliques</em><span style="background-color: #f2f2f2; color: #666666; font-size: 12px; line-height: 24px;"> de Cesc Reina </span><span style="background-color: #f2f2f2; color: #666666; font-size: 12px; line-height: 24px;">, maestro de los oficios de la carne y cocinero intermitente. Un genio de la gastronomía gamberra sobre quien ya hemos contado cuatro cosas</span> <span style="background-color: #f2f2f2; color: #666666; font-size: 12px; line-height: 24px;">en este blog. Sus sobrasadas</span> <span style="background-color: #f2f2f2; color: #666666; font-size: 12px; line-height: 24px;">locas nunca tendrán DO. El menú va que ni pintado con el imponente fresco que Tià Zanoguera</span><span style="background-color: #f2f2f2; color: #666666; font-size: 12px; line-height: 24px;">, otro de los comensales de este festín colectivo, se ha marcado en la pared del fondo. </span></span><br />
<span style="font-family: inherit;"><span style="background-color: #f2f2f2; color: #666666; font-size: 12px; line-height: 24px;"><a href="http://andonisarriegi.wordpress.com/2013/06/27/miquel-julia-alta-cocina-de-barriada/" target="_blank">(llegir més)</a> </span></span>Anonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.com0tag:blogger.com,1999:blog-8873528768769971356.post-52904668720954660042013-07-03T03:49:00.003-07:002013-07-05T00:58:33.981-07:00Pollastre de pagès farcit de sobrassada i didalets de botifarra trufada <div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">Pollastre de pagès farcit de sobrassada i didalets de botifarra trufada.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsA3ZaoWgDWdgB8CM_78mDAVSmIG33_pRLJLJbvCgIOzVbQZmjkw9ls-BXtts_YF6xv8FbfAvXFf6FPcbiAnbkK3B5d1r244PA-kYJK4eLnmq2Fn2K3EX_rBLrCzd81r_1HYdCmSmBmGgB/s1600/IMG_1283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsA3ZaoWgDWdgB8CM_78mDAVSmIG33_pRLJLJbvCgIOzVbQZmjkw9ls-BXtts_YF6xv8FbfAvXFf6FPcbiAnbkK3B5d1r244PA-kYJK4eLnmq2Fn2K3EX_rBLrCzd81r_1HYdCmSmBmGgB/s400/IMG_1283.JPG" width="400" /></a></div>
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<span style="font-family: inherit;"><br /><span style="background-color: white; color: #222222; font-size: 15px; line-height: 26px;">A causa d'un imprevist i quantiós excedent de sobrassada a casa, vaig decidir donar-li sortida preparant alguna cosa en la que no fos l'ingredient principal, però li donés un toc d'aquesta preuada menja. </span><br /><span style="background-color: white; color: #222222; font-size: 15px; line-height: 26px; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">A més, com volia preparar un segon plat per a 7 persones que quasi no mengen, em vaig decidir per farcir un pollastre de pagès amb la sobrassada i el que m'inspires el mercat del dissabte matí.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-size: 15px; line-height: 26px; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;"><br /></span><span style="background-color: white; color: #222222; font-size: 15px; line-height: 26px;"></span><span style="background-color: white; color: #222222; font-size: 15px; line-height: 26px; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">I em va sortir això (a la foto, sense salsa ni acompanyament).</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><span style="font-size: 15px; line-height: 26px;"><br /></span></span><span style="background-color: white; color: #222222; font-size: 15px; line-height: 26px; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;"><span style="margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">Els ingredients (per unes 6-8 persones) són:</span><span style="margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">- Un pollastre de pagès d'uns dos quilos llargs (aquest feia 2 quilos i mig).</span><br /><span style="margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">- Sobrassada (quantitat a gust del consumidor). I si pot ser com és el cas, d'en <b>Xesc Reina</b>, molt millor...</span><br /><span style="margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">- Espinacs (amb mig quilo en cru ja farem, no sigui que ens surti un plat massa vegetarià...).</span><br /><span style="margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">- Pinyons (80-100 grams).</span><br /><span style="margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">- Didalets de botifarra trufada (uns 300 grams).</span><br /><span style="margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">- Qualsevol altre cosa que la vostre imaginació pugui introduir al interior del animal.</span><br /><span style="margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">- Sal i pebre (veure comentari final).</span></span><span style="background-color: white; color: #222222; font-size: 15px; line-height: 26px; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;"><span style="margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">- Un pollastre de pagès d'uns dos quilos llargs (aquest feia 2 quilos i mig).</span></span><br /><span style="background-color: white; color: #222222; font-size: 15px; line-height: 26px; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;"><span style="margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">- Sobrassada (quantitat a gust del consumidor). I si pot ser com és el cas, d'en <b>Xesc Reina</b>, molt millor...</span></span><br /><span style="background-color: white; color: #222222; font-size: 15px; line-height: 26px; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;"><span style="margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">- Espinacs (amb mig quilo en cru ja farem, no sigui que ens surti un plat massa vegetarià...).</span></span><br /><span style="background-color: white; color: #222222; font-size: 15px; line-height: 26px; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;"><span style="margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">- Pinyons (80-100 grams).</span></span><br /><span style="background-color: white; color: #222222; font-size: 15px; line-height: 26px; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;"><span style="margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">- Didalets de botifarra trufada (uns 300 grams).</span></span><br /><span style="background-color: white; color: #222222; font-size: 15px; line-height: 26px; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;"><span style="margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">- Qualsevol altre cosa que la vostre imaginació pugui introduir al interior del animal.</span></span><br /><span style="background-color: white; color: #222222; font-size: 15px; line-height: 26px; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;"><span style="margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">- Sal i pebre (veure comentari final).</span></span></span><br />
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<span style="background-color: white; color: #222222; font-size: 15px; line-height: 26px; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;"><span style="margin: 0px; outline: none; padding: 0px; vertical-align: baseline;"><a href="http://lacuinademindundi.blogspot.com.es/2013/06/pollastre-de-pages-farcit-de-sobrassada.html" target="_blank"><span style="font-family: inherit;">(llegir més) </span></a></span></span>Anonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.com0tag:blogger.com,1999:blog-8873528768769971356.post-7444432505859513682013-06-15T01:47:00.000-07:002013-07-02T01:51:56.224-07:00La cuina de Mindundi-Tast de sobrassades. QUE NO RAP!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1kpsJaRAnc_dYNVEKmwScbGMawgSKwMiO1xLactGi42ZC-xaEeACKECOjKB8hLQSQbHGBZIIgRdBzjV8A2p4CVIY4wQv4JKC9JLlV7fguIJ1yG9E6_76RDgdj5W6ggi2PpLvJEccWN3rg/s1600/IMG_1227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1kpsJaRAnc_dYNVEKmwScbGMawgSKwMiO1xLactGi42ZC-xaEeACKECOjKB8hLQSQbHGBZIIgRdBzjV8A2p4CVIY4wQv4JKC9JLlV7fguIJ1yG9E6_76RDgdj5W6ggi2PpLvJEccWN3rg/s400/IMG_1227.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="color: #222222; font-family: Verdana, sans-serif; font-size: 15px; font-weight: 300; line-height: 26px;">Aquest passat dissabte, un bon amic va organitzar un tast de sobrassades(...)</span></div>
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<span class="Apple-style-span" style="color: #222222; font-family: Verdana, sans-serif; font-size: 15px; font-weight: 300; line-height: 26px;">Després de dos rondes de votacions, va quedar guanyadora la peça gran d'en Xesc Reina (Ventre) i en segon lloc la de Son Fortesa. Però he de dir que qualsevol podia haver estat la guanyadora, ja que eren totes d'una qualitat excepcional. </span></div>
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<span class="Apple-style-span" style="color: #222222; font-family: Verdana, sans-serif; font-size: 15px; font-weight: 300; line-height: 26px;"><a href="http://lacuinademindundi.blogspot.com.es/2013/06/tast-de-sobrassades-que-no-rap.html" target="_blank">(llegir més)</a></span></div>
Anonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.com0tag:blogger.com,1999:blog-8873528768769971356.post-6768917124711411942013-02-28T07:00:00.005-08:002013-02-28T07:04:06.564-08:00Visions de xesc reina segons manzanares<br />
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Tinc la sort de tenir un amic com el gran Julian Mmanzanares. I sembla ser que soc font de la seva<br />
inspiracio, i aqui tenim els ultims regals de la seva inesgotable creativitat.<br />
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nueva parida de xesc<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj62ejMeOmIIxOWNOjUNcxILU8fnvRQ_WuSI4Jo38Bu7UYJWKrsHdv7soq9gtNSLivHn0xmxnRCgh_IUBEgQABf3TRZGMphorTsb_eo3y8q5b3kvGyofsKvEsxKntpPXJ5-c1zK4n3eK-PI/s1600/nueva+parida+del+xesc.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj62ejMeOmIIxOWNOjUNcxILU8fnvRQ_WuSI4Jo38Bu7UYJWKrsHdv7soq9gtNSLivHn0xmxnRCgh_IUBEgQABf3TRZGMphorTsb_eo3y8q5b3kvGyofsKvEsxKntpPXJ5-c1zK4n3eK-PI/s640/nueva+parida+del+xesc.jpeg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3p7JEcTVAwM6Y906wp5klKus6arCVa4f2owiiFKVXOCj2uHOX_WFao9X2vWWuqBIz4VHdmUftrVlxBpX_kFG_v2FFZ50kPD716l81iJzzUKoLX5mvaPkN74zORAKzx8dtJfWsTgn9tF2/s1600/IMG_8821_2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3p7JEcTVAwM6Y906wp5klKus6arCVa4f2owiiFKVXOCj2uHOX_WFao9X2vWWuqBIz4VHdmUftrVlxBpX_kFG_v2FFZ50kPD716l81iJzzUKoLX5mvaPkN74zORAKzx8dtJfWsTgn9tF2/s640/IMG_8821_2.jpeg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg09dJpiSEvCi2koF5oebNZK5lTVIki_Y89EqA83xnjbmQyPMpOpi1YHD3-3THlEbPdYabJ6hsV3O8GKdSPVLjpZN9MsMKXMSqoHWXU9a0nGHc7c9CID7PVI3xvnz9hqcUzGkVSG-Fk8pL_/s1600/Imatge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg09dJpiSEvCi2koF5oebNZK5lTVIki_Y89EqA83xnjbmQyPMpOpi1YHD3-3THlEbPdYabJ6hsV3O8GKdSPVLjpZN9MsMKXMSqoHWXU9a0nGHc7c9CID7PVI3xvnz9hqcUzGkVSG-Fk8pL_/s640/Imatge.jpg" width="640" /></a></div>
Anonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.com0tag:blogger.com,1999:blog-8873528768769971356.post-90545512921589387812013-02-25T07:39:00.000-08:002013-02-25T07:39:11.849-08:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTetGthLAUcPNCGVZo4aGLESkRhk-cSx4XXFJDUceN5TLSlZtcCV9uDP40wS7yTZOK1iZzpgSmbEejwDYbPaBB1pG2yj-3e-9dIhyphenhyphenw4A6yVNysTya8L8W-lk2cJDHZZ5sZpi_Ql8spkEav/s1600/Imagen+escaneada+130560000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTetGthLAUcPNCGVZo4aGLESkRhk-cSx4XXFJDUceN5TLSlZtcCV9uDP40wS7yTZOK1iZzpgSmbEejwDYbPaBB1pG2yj-3e-9dIhyphenhyphenw4A6yVNysTya8L8W-lk2cJDHZZ5sZpi_Ql8spkEav/s640/Imagen+escaneada+130560000.jpg" width="452" /></a></div>
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Articulo de la revista Vinos y Restaurantes de este mes de febrero de 2013, donde se recomienda el libro escrito por el veterinario Josep Dolcet y yo mismo, Xesc Reina catorce años atras, gracias al señor Miquel Sen.<br />
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Y mas vale tarde que nunca, el escrito del periodista Andres Valente.<br />
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<br />Anonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.com0tag:blogger.com,1999:blog-8873528768769971356.post-74498844715301836622013-02-22T12:23:00.000-08:002014-08-19T12:25:39.531-07:00Abel Valverde: Cuaderno de Santi Santamaria<br />
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<span class="Apple-style-span" style="line-height: 15px;">Abel Valverde, 1º Maitre del Restaurant Santceloni de Madrid</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Bitstream Charter', serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 24px;"> fa un post magnífic en</span></span><span class="Apple-style-span" style="line-height: 15px;"> el seu bloc <a href="http://abelvalverde.com/" target="_blank">EL BLOG DE ABEL VALVERDE</a></span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Bitstream Charter', serif; font-size: 16px; line-height: 24px;">Esta mañana me he levantado con un agradable recuerdo, no se si por algún sueño del que no recuerdo nada, o por algún flashback sensorial que hace que de vez en cuando tenga deseos o caprichos y me acuerde de productos, comidas que me apetece repetir! Hace aproximadamente un año tuve la gran suerte gracias a mis Amigos de Mataró, Raul de Gea y sus cuñados propietarios de Art en Buff, de probar la sobrasada de un maestro artesano,</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Bitstream Charter', serif; font-size: 16px; line-height: 24px;">Llegir més:</span></div>
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http://abelvalverde.com/2013/02/22/cuaderno-de-santi-santamaria-17/</div>
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Anonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.com0tag:blogger.com,1999:blog-8873528768769971356.post-87643243193763702732013-02-20T07:44:00.003-08:002013-02-20T15:03:30.641-08:00<br />
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XARRANT DE SOBRASSADES<br />
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aixo es mel <a href="http://www.youtube.com/watch?v=L6kPoiwpZ6M&feature=youtube_gdata_player">http-::www.youtube.com:watch?v=L6kPoiwpZ6M&feature=youtube_gdata_player</a><br />
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<br />Anonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.com0tag:blogger.com,1999:blog-8873528768769971356.post-47926702289285832872012-11-28T11:25:00.002-08:002012-11-28T11:26:20.529-08:00curso en madrid<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Este lunes y martes he compartido dos tardes con profesionales de la provincia de Madrid, asociados a fedecarne . La razón, un curso, un curso de ideas navideñas.</span><br />
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PASTEL DE CARNES Y OTRAS COSAS DE BUEN COMER<br />
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PASTEL DE CARNES JUGOSO A PUNTO DE COMER<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOSPFFJiVVS3gSIFoWciTAYpG70fcoqy7urPDvzvIa7yo0LTsPq3hI4hnXl-JcEFs24jObXZ_aiLZKg4vE95NlEgfb8XaqZSFouV3dllwICPtOj7l7h-W5IL6QhpRCGJomTxc_8NyBaMA-/s1600/DSC_0065.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOSPFFJiVVS3gSIFoWciTAYpG70fcoqy7urPDvzvIa7yo0LTsPq3hI4hnXl-JcEFs24jObXZ_aiLZKg4vE95NlEgfb8XaqZSFouV3dllwICPtOj7l7h-W5IL6QhpRCGJomTxc_8NyBaMA-/s320/DSC_0065.jpg" width="303" /></a></div>
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KEBAB CON SEMILLAS CREC CREC<br />
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SALCHICHAS DE PESCADO CON GUARNICION<br />
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HAMBURGUESAS QUE PIENSAN CON SALMON</div>
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FLAN DE PATE</div>
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SALMON RELLENO DE CARNES Y CALAMARES<br />
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LOS ALUMNOS PACIENTES<br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Y más o menos lo hemos conseguido, muy buenos alumnos y muy divertido.</span>Anonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.com0tag:blogger.com,1999:blog-8873528768769971356.post-86347481931389042402012-11-28T10:57:00.001-08:002012-11-28T10:57:00.367-08:00Anonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.com0tag:blogger.com,1999:blog-8873528768769971356.post-53120059100272866212012-11-04T05:48:00.001-08:002012-11-05T12:03:57.314-08:00Cuines, Andreu Genestra<blockquote class="tr_bq">
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La setmana passada vaig anar de visita. Un amic que fa de cuiner, jove i amb una marxa gastronòmica de por. Amb restaurant propi, es Andreu Genestra un tipus a tenir amb compte, per el seu saber fer i la capacitat de compartir. <b>Ens entenem bé i l'hi demano una recepta amb sobrassada. </b>Ens regala una recepta amb sobrassada, com si no.</div>
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<b>Uns calamars fresquets amb sobrassada! i...evidentment i vaig estar conforme. </b></div>
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<b>Calamars passats nomes un poc i retirats</b><br />
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<b>Sofregit amb porros i sobrassada</b><br />
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<b>Tot seguit afegim els calamars al sofregit i el donem unes voltes per escalfar i agafar aromes.</b><br />
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<b>Montant el plat. </b><br />
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<b>Bolles de sobrassada amb mel per acompanyar el plat.</b></div>
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<b>Un plat facil i deliciós </b><br />
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<b>Per berenar un pa amb oli de sobrassada de fruits secs i cassalla. Bona bona.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq38cbKKmiu2F-89EEBcpMpKhrLxqH67SIeZcYqaqFA_e2OusrnniQcTxKdEowFTEQgi2x5ciVDBu7wdBJ-d9mlZ6mMxc6bO-dJtc0XFzryEd9-FcYOyxNDj8t4PqBfUn5bbjSQtGudQk0/s1600/DSC00899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq38cbKKmiu2F-89EEBcpMpKhrLxqH67SIeZcYqaqFA_e2OusrnniQcTxKdEowFTEQgi2x5ciVDBu7wdBJ-d9mlZ6mMxc6bO-dJtc0XFzryEd9-FcYOyxNDj8t4PqBfUn5bbjSQtGudQk0/s400/DSC00899.JPG" width="400" /></a></div>
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<b><br /></b>Anonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.com0tag:blogger.com,1999:blog-8873528768769971356.post-83278841914093628352012-10-24T13:28:00.001-07:002012-11-05T11:47:55.701-08:00Salsitxes del nord en proces d'integració. Les sobrassades Xesc Reina, fent feina a tota maquina.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu3k_zSDJkU8_NKDvPRsORGy2xBog6tv6Llz9MLMqrNsOM2rO_f3OnPnm6eYm8eMYmx1NzonSORnlFNzCybh5EancGvyrOOqawK-sRv_B0c3FoaKGNKjaonwlkzGVbKMFKdsSzJ39vqLYy/s1600/DSC00889.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;">La presentació d´una filla nova, parida a xama, el meu reco per crear.</span></a><br />
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Salsitxes alemanyes amb interferències de sobrassada i verdures, acompanyaments herbes naturals amb tomàquet i mostassa.<br />
La composició del plat es una suggerència, com no acceptada, del cuiner Andreu Genestra.<br />
<br />Anonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.com0tag:blogger.com,1999:blog-8873528768769971356.post-69959090332765911282012-10-16T10:35:00.003-07:002012-10-18T13:21:04.594-07:00Amanida de sobrassades<div class="separator" style="clear: both; text-align: center;">
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amanida de sobrassada, en copa, son les sobres de anima de sobrasada.<br />
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amanida de sobrassada i anima en moviment.<br />
<br />Anonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.com0tag:blogger.com,1999:blog-8873528768769971356.post-7103409164783940382012-09-05T04:17:00.003-07:002012-11-05T11:40:32.821-08:00UN FILL NOU<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, "Times New Roman", serif;">Parida una salsitxa amb sobrassada i mel, acompanyada amb altres de, curri, herbes de menjar i espinacs</span>.</div>
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<br />Anonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.com0tag:blogger.com,1999:blog-8873528768769971356.post-58719567833272377782012-09-04T12:27:00.002-07:002012-09-04T12:27:57.289-07:00COSETES XESC REINA, JULIAN MANZANARES<div class="separator" style="clear: both; text-align: center;">
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Aquí algunes de les cosetes </div>
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la primera al 2000<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq58Z3oGtmc3bXfUIF1LKDV_vQl_lsgatkf6j_NVif8BP9jZxLPbXoXcwWybCIjib7eCv-w5NXwYaP9lJDia9SGAn_Tc9XGQZKSOGOLILRSAIxI-SOCM7iyKes2c6hCqCA9S2s_mtWT258/s1600/catalogo+julian+copia+65-96+br-12.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq58Z3oGtmc3bXfUIF1LKDV_vQl_lsgatkf6j_NVif8BP9jZxLPbXoXcwWybCIjib7eCv-w5NXwYaP9lJDia9SGAn_Tc9XGQZKSOGOLILRSAIxI-SOCM7iyKes2c6hCqCA9S2s_mtWT258/s640/catalogo+julian+copia+65-96+br-12.jpeg" width="640" /></a></div>
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roba estesa de caramels, part segona<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCAMoXQFka3F7ui2dOF6r79F5yJiDHULxvnct1SLi7sY9Jen6O9YAe304vXsxFWWA7gBIeYHUtHV-AhDuc7NqHYpj31VMCBfvs_6tbvruNO-ZII5duJe5IF7set-WK1XszIQm0UjL552K6/s1600/IMG_4805.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCAMoXQFka3F7ui2dOF6r79F5yJiDHULxvnct1SLi7sY9Jen6O9YAe304vXsxFWWA7gBIeYHUtHV-AhDuc7NqHYpj31VMCBfvs_6tbvruNO-ZII5duJe5IF7set-WK1XszIQm0UjL552K6/s640/IMG_4805.jpg" width="640" /></a><br />
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caramels de gustos i colors variats</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbhoBS62AWJSsuohqH_oO5yYPZd3oguxYwPmIVYaMoYarkOUB1uCjzvBE02fNd2Z8r8k2Cz2DT-0ZH-o9ndCvNHRVU6Js6Tt7H_RtKIVcVRV1dIn4j1uJoL0O-WCOArDD5szuTk4UAR2hU/s1600/DSC08632.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbhoBS62AWJSsuohqH_oO5yYPZd3oguxYwPmIVYaMoYarkOUB1uCjzvBE02fNd2Z8r8k2Cz2DT-0ZH-o9ndCvNHRVU6Js6Tt7H_RtKIVcVRV1dIn4j1uJoL0O-WCOArDD5szuTk4UAR2hU/s640/DSC08632.jpg" width="425" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6cEBugP3Dynn5Ao0ziYC6CEXr4KGV6IjLp9sRQEl46Up9-HS1qlo0aA2QQuJPlWQijsdhSdbVRl_GrroXhTsnY0mzJdCOQQDX6f3fmXQ2bKSHqwkSTKvwwz4BaXHXqM7fXB5gnQnWDs_/s1600/DSC08652.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6cEBugP3Dynn5Ao0ziYC6CEXr4KGV6IjLp9sRQEl46Up9-HS1qlo0aA2QQuJPlWQijsdhSdbVRl_GrroXhTsnY0mzJdCOQQDX6f3fmXQ2bKSHqwkSTKvwwz4BaXHXqM7fXB5gnQnWDs_/s640/DSC08652.jpg" width="313" /></a><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">LLanties amb sobrassades i patates en vertical, escultura comestible, de bon gust i difícil equilibri</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhm2b5nmM6RulWq_1yTq4RbL71fioP7FCEzdjexNS7pqsqPhyphenhyphenLLdwpjJAFqhjWPg-y7Kd3nMC_cdcgU6r2D9cUgsGnQpCZZ_otdUQm7rd9SrsIP8Bgi5gT3rmWbdOcSauiPJ0nW8Z6yXw/s1600/IMG_4819.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhm2b5nmM6RulWq_1yTq4RbL71fioP7FCEzdjexNS7pqsqPhyphenhyphenLLdwpjJAFqhjWPg-y7Kd3nMC_cdcgU6r2D9cUgsGnQpCZZ_otdUQm7rd9SrsIP8Bgi5gT3rmWbdOcSauiPJ0nW8Z6yXw/s640/IMG_4819.jpg" width="480" /></a><br />
arros net amb aromes de brut, acompanyants filo,forqueta i patata poblera molt coenta.<br />
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Ou frit segons nosaltres.<br />
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nosaltres<br />
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<br />Anonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.com0tag:blogger.com,1999:blog-8873528768769971356.post-73631745671116430432012-08-29T12:38:00.001-07:002012-10-18T13:26:06.124-07:00ANIMA DE SOBRASSADA AMB PLATAN <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9J2xwMi_FG45PxV61xnzajpNgIjmVvp40y_ZHAajzIURgIQxM_MSVWDfGKFJLkupD_5R0kipDi_px0yvIB2VHXS6R87UJTFdRSy9YjGhvKCEagL3GJRk3axodzaMwKyPx30u-Pl7lmMyq/s1600/IMG_2327.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9J2xwMi_FG45PxV61xnzajpNgIjmVvp40y_ZHAajzIURgIQxM_MSVWDfGKFJLkupD_5R0kipDi_px0yvIB2VHXS6R87UJTFdRSy9YjGhvKCEagL3GJRk3axodzaMwKyPx30u-Pl7lmMyq/s640/IMG_2327.JPG" width="640" /></a></div>
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<span class="highlight" id="spellCheckers0_0_Julian">Aquestes receptes estan parides juntament amb Julian</span> <span class="highlight" id="spellCheckers0_1_Manzanares">Manzanares</span>, pintor i amic, ja fa molts anys fem feina plegats. La <span class="corrected_word" id="spellCheckers0_2_visio">visió</span> <span class="corrected_word" id="spellCheckers0_3_artistica">artística</span> aporta punts de originalitat a una cosa simple com es preparar un plat.<br />
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Dic aquestes, sempre estem en marxa i segur que <span class="corrected_word" id="spellCheckers0_4_surtiran">sortiran</span> mes coses.<br />
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La
recepta, suc de sobrassada passada per el foc, foc fluix per no
maltractar els sabors i les aromes, en calent al plat. Tot seguit un <span class="corrected_word" id="spellCheckers0_5_platan">plàtan</span> tallat i separat de la pell, que sigui <span class="corrected_word" id="spellCheckers0_6_facil">fàcil</span> de treure i a sucar.</div>
Anonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.com0tag:blogger.com,1999:blog-8873528768769971356.post-36317360673022155162012-08-28T10:26:00.001-07:002012-10-18T13:27:13.246-07:00Regal Julian Manzanares<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuk2b-1Ea23aJlTYMjhsH-645d4OVdGSGTsdT-szrtGLg6o4cth6ufAEYr3cjZw93a4nfgJgMaDqVwQCbhNhwuT2w2muNfDOXaxYnD5A096psOG8SFvY36pw03GG_2_-gNEBUPYEzLq-OB/s1600/tres+tenedores.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuk2b-1Ea23aJlTYMjhsH-645d4OVdGSGTsdT-szrtGLg6o4cth6ufAEYr3cjZw93a4nfgJgMaDqVwQCbhNhwuT2w2muNfDOXaxYnD5A096psOG8SFvY36pw03GG_2_-gNEBUPYEzLq-OB/s640/tres+tenedores.jpg" width="640" /></a></div>
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Regal del meu amic Julian Manzanares, per el meu proxim aniversari, aqui una foto el original per mi.Anonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.com0tag:blogger.com,1999:blog-8873528768769971356.post-62840332431274476472012-07-20T13:13:00.001-07:002012-10-18T13:28:14.368-07:00Adaptacions del llibre de les patatesReceptes del llibre de les patates, adaptades amb un punt de sobrassada. El llibre de les patates ja fa un parell de dies llarg que es va publicar.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLu-83CnFPtqqyXGHOeDZdXqtxtEg-WnYR4eqS_y84uvZcONLh7rJzQyWWKMQTYqmF-Kvm6wLIQdbAKQD6VwI-QFEdPPRbWQu0aauZfeqJs69y3hmSfSJLSGgSVm1Z9_FfIMKr-FrKdjaQ/s1600/P1000531.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="558" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLu-83CnFPtqqyXGHOeDZdXqtxtEg-WnYR4eqS_y84uvZcONLh7rJzQyWWKMQTYqmF-Kvm6wLIQdbAKQD6VwI-QFEdPPRbWQu0aauZfeqJs69y3hmSfSJLSGgSVm1Z9_FfIMKr-FrKdjaQ/s640/P1000531.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">patates bullides amb verdes al dente, tot banyat amb una vinagreta de oli, suc natural de mandarina i una mica de suc fos de sobrassada vella un parell de grells de magrana i un puntet de Jamaica trencada al moment.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjsyJvO5VClB_kQr2r0WItsjrfKWAuKvRScvEqHHhBrAcq6EVMLsHdX2AIR3Fh27lx0xjxEP7JPogsqVREgvQi5co4Hr-fNYDxuw9Exf-bp4xgxlVE64PPoDk8Wo4JBgZJWQGYr1Z1kAE/s1600/P1000631.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjsyJvO5VClB_kQr2r0WItsjrfKWAuKvRScvEqHHhBrAcq6EVMLsHdX2AIR3Fh27lx0xjxEP7JPogsqVREgvQi5co4Hr-fNYDxuw9Exf-bp4xgxlVE64PPoDk8Wo4JBgZJWQGYr1Z1kAE/s320/P1000631.JPG" width="301" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Patates bullides gratinades amb formatge i salseta de mel<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghGox3Mu6y20OuJ9WctEI6wwVU0LkOdGAVA9878HfWfCkQqpMgECtxsgUOmCBN7jiMA6TeaK7zDO0OnpVpakNFgkpbmdfEDLxjl2c4OE-lmG9Gg-Bs9f3zLGONJaInvfecad4a3eL2Ve_Z/s1600/P1000653.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghGox3Mu6y20OuJ9WctEI6wwVU0LkOdGAVA9878HfWfCkQqpMgECtxsgUOmCBN7jiMA6TeaK7zDO0OnpVpakNFgkpbmdfEDLxjl2c4OE-lmG9Gg-Bs9f3zLGONJaInvfecad4a3eL2Ve_Z/s320/P1000653.JPG" width="320" /></a></div>
patatons de sa pobla bullits, un cop freds foradats i farcits de sobrassada, fondre xocolata negre amb un parell de bitxos coents, deixar macerar,ummm<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnRknIQCjK6vElgMYiEuaY4XJGGs4IcsDq_Ce8UFcjUfVnmQilhHmRGhmlBCShgkjqgHmRhx0Z3phTNuSnkjX3YnZjnGzWzxxxINLGse29H53nDTg_7Ky7xsu68G4KFGGIX35uhGonrg2/s1600/DSC08691.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnRknIQCjK6vElgMYiEuaY4XJGGs4IcsDq_Ce8UFcjUfVnmQilhHmRGhmlBCShgkjqgHmRhx0Z3phTNuSnkjX3YnZjnGzWzxxxINLGse29H53nDTg_7Ky7xsu68G4KFGGIX35uhGonrg2/s640/DSC08691.JPG" width="428" /></a></div>
Aquesta es la meva proposta, tot i que la recepta la vaig parir ja fa un parell de nits, proposta al sopar de truita amb concurs inclòs.<br />
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Truita de patates amb ous de colors, textures capricioses i tendències al suïcidi.<br />
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embotits fregits i cruixents regant amb els seus sucs patates bullides amb aigua nafAnonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.com0tag:blogger.com,1999:blog-8873528768769971356.post-91055119660941528292012-07-18T14:39:00.000-07:002012-07-18T14:39:04.025-07:00Bufet de sobrassada a Les Claus de Sant Pere<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7mpP6vS-iJoPVN2pYMOuzDleYJzGTvp38X3JhP42tsEKPh2jBG2dZXpJDJSNza3NwebdmQ0UtlctRV1l2OJeP26E49Pd03NbXM1c1PgTK8DbPioAUQdI42fKwYcckMNRdqP55POr6QiQT/s1600/529154_384098848321566_1982242059_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7mpP6vS-iJoPVN2pYMOuzDleYJzGTvp38X3JhP42tsEKPh2jBG2dZXpJDJSNza3NwebdmQ0UtlctRV1l2OJeP26E49Pd03NbXM1c1PgTK8DbPioAUQdI42fKwYcckMNRdqP55POr6QiQT/s400/529154_384098848321566_1982242059_n.jpg" width="400" /></a></div>
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Ventre, Rissada i Bufeta...ensaïmades calentes, mel, coca de pa del Maresme... tot un èxit a Les Claus de Sant Pere de Moncada!Anonymoushttp://www.blogger.com/profile/04461338667281612633noreply@blogger.com0tag:blogger.com,1999:blog-8873528768769971356.post-51578326119285729072012-07-03T00:17:00.001-07:002012-07-18T13:22:49.672-07:00Història amb Jaume Fàbrega<br />
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Dades personals </h2>
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<dt class="profile-data"> <a class="profile-name-link" href="http://translate.googleusercontent.com/translate_c?hl=ca&prev=/search%3Fq%3Djaume%2Bfabrega%26hl%3Dca%26client%3Dfirefox-a%26hs%3Dtrd%26rls%3Dorg.mozilla:ca:official%26prmd%3Dimvnso&rurl=translate.google.es&sl=es&twu=1&u=http://www.blogger.com/profile/12247885459464987736&usg=ALkJrhjNOVDKwVW8MkJsIJypOUaSdnNxJQ" rel="author" style="background-image: url(//www.blogger.com/img/logo-16.png);">Jaume Fàbrega</a> </dt>
<dd class="profile-textblock"> Professor de Gastronomia i Enologia de l'Escola de Turisme i Direcció Hotelera de la UAB, Historiador i Escriptor. Segons Joan Francesc Mira, és el primer escriptor gastronòmic de la mediterrània. Ha publicat més de 50 llibres de cuina, productes i assajos gastronòmics. Membre de l'Associació Internacional de Crítics d'Art (AICA). Ha obtingut en 7 ocasions els Gourmand World Coockbook Awards. The first cook writer in Catalonia, historian and journalist. Published over 50 books. </dd></dl>
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HISTÒRIA I DIFUSIÓ DE LA SOBRASSADA<br />
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Martí I de Catalunya-Aragó,l'any 1403, sol.licita sobrassades al majordom del rei de Sicília, terra pertanyent a l'àrea del casal de la Corona catalano-aragonesa i del qual, per tant, Mallorca en formava part. Com a lloc privilegiat, a més: l' illa tenia- i ha tingut, fins avui- moltes relacions amb Itàlia- i altres llocs del Mediterrani- pel que fa al la exportació de formatges, vins, porc i embotits i fins ceràmica (com l'apreciada maiolica o ceràmica de taula que sortia de Mallorca i es diu així, encara avui, a Itàlia).<br />
Més tard- fins al XIX- trobem cites, relacionades amb els xuetes, que parlen de sobrassades vingudes també d' Itàlia.<br />
El text del rei Martí I de Catalunya-Aragó demanant al majordom del rei de Sicília és el següent:"Us pregam e manam que'ns trametats d' aquexes viandes que aquíse apperellen, és a saber: ventos de sòcera, sobressades, verines, salsici, andoles, quasi cavalls e andoses" (es tracta de productes de xarcuteria o formatges, com el caccicavallo, o cascavall). L'origen del producte-, doncs sembla que és sud-italià; el nom, en canvi, ve de l' occità (llengua germana del català), per tant també podríem pensar que el camí és l´invers: primer Catalunya i després Itàlia. Gonzalo Fernandez de Córdoba, al Sumario de la natural histoira de Indias(1526) esmenta també les "sobrasadas de Nápoles".Un document de Pollença del 1550 cita també la "sobressada" mallorquina. Un altre document menorquí de 1569 enumera les normes de qualitat dels embotits: "ordenam que tota persona que farà sobressades, llengonisses, botifarrons ne altres consemblatns averies..." (avaria és la carn picada del farcit).<br />
Més tard, documents setcentistes relacionats amb els xuetes o jueus, esmenten les sobrassades vingudes d' Itàlia.<br />
La base de la qualitat de la sobrassada és la carn, el clima i el pebrot bord (vermell) emprat (pebre vidriat o envidriat,o de tap de curtí). Abans n'hi havia una fàbrica al carrer de Sant Cristòfol, a Can Pastilla. N' h ha hagut,o n’hi ha, a Sant Jordi, Llucmajor, Randa,Pòrtol, Santa Maria... Ara sol venir d’ altres procedències.<br />
Algunes famílies mallorquines, en efecte, en feien venir en vaixells a fi que tothom veiés que no eren xuetes (jueus). Seria doncs, un embotit d'origen sud-italià?. En tot cas, presenta la particularitat de ser l'únic embotit dels Països Catalans amb pebre vermell:atribut que retrobem a la resta de la Península Ibèrica i també al sud d' Itàlia.<br />
Segons alguns,el mot sobrassada vindria de "sobrepasto" o de l' espanyol "sobreasada". Amb el nom de "soprasada" apareix al llibre Arte Cisoria, d'Enric de Villena o d' Aragó, el primer manual culinari castellà, però influït per la literatura gastronòmica en català ( ell, probablement, l´havia escrit abans en català) força anterior. Es tracta d'atribucions pintoresques, ja que el nom, naturalment, és català, potser d' origen italià. O occità?. Tal li fa:ambdues llengües eren germanes, i els dos pobles formaven part d' una mateixa comunitat. Els italians afirmen que l'embotit que anomenen "sopressata", "sopprassata" o "soppressata" ve de l' occità (del "provençal modern, com diuen els seus diccionaris) "salpressada" (que els esmentats diccionaris escriuen, erròniament, "saupressado", reproduint més o menys fonèticament la pronúncia provençal francesitzada).El diccionari occità-francès de Lluís Alibert tradueix l' embotit occità "salpresada" (sic) per "cervelas", que és un gros error. De fet, el mot soubressade existeix en francès. Hi ha ser dut pels peus negres, els exiliats balears d’ Algèria que n´elaboraven al país africà. <br />
Heus aquí, doncs, l' origen del mot emprat per Enric d' Aragó: sens dubte, italià, però passant abans per Occitània. A l´Itàlia del sud, i particularment a Calàbria, hi ha la ‘nduja, embotida en el budell cec , que s’ aplana; pràcticament l’ única diferència que té amb la sobrassada mallorquina és que sempre és molt coent. A vegades es presenta en una gerra o alfàbia. El nom de n’duja o n’duia ve del francès andouille, l´occità andòlha o, segurament, del català andolla. De fet, un embotit amb aquest nom es feia a Alacant i en el text ja citat de Martí III també hi apareix. També hi ah les sobrassada de Tàrbena, a la Marina Alta valenciana, dutes pels emigrants mallorquins al s. XVII, dites “tàrmenes” . També a Catalunya ara és una elaboració molt corrent, tant artesanalment com industrialment.<br />
Segons els nostre diccionaris, la sobrassada és un "farciment de carn de porc crua, capolada i pastada amb pebre vermell, pebre coent i sal, i embotida dins un tros de budell gruixut; és producte típic de les Balears i que s'ha estès al continent, sobretot al País Valencià". Però també s' elaboren sobrassades a Catalunya i a la Catalunya Nord i sud de França.<br />
A Mallorca hi ha una sobrassada d' alta gamma, elaborada amb la raça de Porc Negre de Mallorca, tradicionalment alimentat amb figues madures, sobretot abans de la matança, ingredient que li donen un gust dolcenc molt particular. O dins l´excel.lència del porc blanc, les sobrassades d’ autor Francesc Reina, de Sa Pobla. Cal dir que, com a Menorca, hi ha també l' anomenada sobrassada blanca, naturalment sense pebre bord (vermell).<br />
Aquest embotit tan gustós és la base de nombrosos plats: Sobrassada amb mel o amb suquet, Ous amb sobrassada, Sèpia amb sobrassada, Macarrons amb sobrassada, etc. S’ adiu amb tota mena d’ hortalisses –faves, pèsols, carxofes-, els llegums, els arrossos, les sopes, els farcits (panades i altres), les coques, la carn,el peix,els bolets, els plats dolç-salats- Ensaïmada amb albercocs i sobrassada-, etc. En forma de canapès és sempre esperada- amb torrades, galetes salades de Mallorca, etc.-.<br />
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