{"id":11949,"date":"2023-06-23T16:04:05","date_gmt":"2023-06-23T16:04:05","guid":{"rendered":"https:\/\/permoltesraons.com\/panades\/"},"modified":"2023-07-11T10:38:46","modified_gmt":"2023-07-11T10:38:46","slug":"panades","status":"publish","type":"post","link":"https:\/\/www.permoltesraons.com\/ca\/panades\/","title":{"rendered":"Panades"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"11949\" class=\"elementor elementor-11949 elementor-10136\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-9cdb558 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"9cdb558\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-bb1841b\" data-id=\"bb1841b\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-90fd4e8 elementor-widget elementor-widget-heading\" data-id=\"90fd4e8\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.14.0 - 26-06-2023 *\/\n.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}<\/style><h3 class=\"elementor-heading-title elementor-size-default\">Ingredients: <\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-675ef02 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"675ef02\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-a1de1bc\" data-id=\"a1de1bc\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-0f671f4 elementor-widget elementor-widget-text-editor\" data-id=\"0f671f4\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.14.0 - 26-06-2023 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<p><strong>De la pasta:\u00a0<\/strong><\/p><ul><li><span style=\"font-weight: 400;\"> 160 g de llard a temperatura ambient\u00a0<\/span><\/li><li><span style=\"font-weight: 400;\"> 160 g d&#8217;oli d&#8217;oliva\u00a0<\/span><\/li><li><span style=\"font-weight: 400;\"> 250 g de llet (sencera)\u00a0<\/span><\/li><li><span style=\"font-weight: 400;\"> 760 g de farina fluixa (normal)\u00a0<\/span><\/li><\/ul><p><strong>Si desitja emplenar-les de carn i x\u00edtxeros (p\u00e8sols):<\/strong><\/p><ul><li><span style=\"font-weight: 400;\"> 600 g de carn de xai desossat i tallat en daus (preferiblement de la cuixa)\u00a0<\/span><\/li><li><span style=\"font-weight: 400;\"> 750 g de chicheros (p\u00e8sols)\u00a0<\/span><\/li><li><span style=\"font-weight: 400;\"> 100 g de costella o ventresca\u00a0<\/span><\/li><li><span style=\"font-weight: 400;\"> 80 g de sobrassada\u00a0<\/span><\/li><li><span style=\"font-weight: 400;\"> sal\u00a0<\/span><\/li><li><span style=\"font-weight: 400;\"> pebre\u00a0<\/span><\/li><li><span style=\"font-weight: 400;\"> oli d&#8217;oliva per a temperar<\/span><\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-789e4d3\" data-id=\"789e4d3\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-0b83e2a elementor-widget elementor-widget-text-editor\" data-id=\"0b83e2a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Si desitja emplenar-les de carn:<\/strong><\/p><ul><li><span style=\"font-weight: 400;\"> 1 quilo i mig de carn de xai sense os tallada en daus (preferiblement de la cuixa)\u00a0<\/span><\/li><li><span style=\"font-weight: 400;\"> 80 g de sobrassada\u00a0<\/span><\/li><li><span style=\"font-weight: 400;\"> 100 g de costella o ventresca\u00a0<\/span><\/li><li><span style=\"font-weight: 400;\"> surt\u00a0<\/span><\/li><li><span style=\"font-weight: 400;\"> pebre\u00a0<\/span><\/li><li>oli per a amanir<\/li><\/ul><p><strong>Si desitja emplenar-les de carn amb cabell d&#8217;\u00e0ngel:<\/strong><\/p><ul><li><span style=\"font-weight: 400;\"> 1 quilo i mig de carn de xai sense os tallada en daus (preferiblement de la cuixa)\u00a0<\/span><\/li><li><span style=\"font-weight: 400;\"> surt\u00a0<\/span><\/li><li><span style=\"font-weight: 400;\"> pebre\u00a0<\/span><\/li><li><span style=\"font-weight: 400;\"> \u00bd pot de confitura de cabell d&#8217;\u00e0ngel<\/span><\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-78fad81 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"78fad81\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-97b3b68\" data-id=\"97b3b68\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d4876f6 elementor-widget elementor-widget-heading\" data-id=\"d4876f6\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Preparaci\u00f3:<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-b47e53a elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"b47e53a\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-f29f772\" data-id=\"f29f772\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-0824b06 elementor-widget elementor-widget-text-editor\" data-id=\"0824b06\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Per a fer la pasta de les panadas barregem en un recipient el llard (a temperatura ambient), l&#8217;oli i la llet. Anar afegint farina per tandes barrejant-ho tot amb les mans fins que la pasta sigui manejable. Agafa un trosset i intenta donar-li forma de panada per a comprovar-ho. Si \u00e9s massa tova i \u00e9s dif\u00edcil donar-li la forma, afegir m\u00e9s farina fins que tingui la consist\u00e8ncia adequada. Sempre a poc a poc, sense posar-ne massa d&#8217;un cop.\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">Deixar reposar la pasta durant una hora.\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">Mentrestant, prepari el farciment.\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">Si et decideixes per emplenar-les de x\u00edtxeros i carn, amaneix la carn amb sal, pebre i una mica d&#8217;oli. Fes el mateix amb els p\u00e8sols. Ara, amb la costella o la ventresca. Llevar la pell de la sobrassada i fer 30 trossets petits.\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">Si et decideixes per emplenar-les de carn, amaneix la carn i la costella o ventresca amb sal i oli d&#8217;oliva. Fes 30 trossets de sobrassada.\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">Si el que desitges \u00e9s experimentar amb les de carn amb cabell d&#8217;\u00e0ngel, salpebrar la carn i barrejar amb les mans amb la confitura de cabell d&#8217;\u00e0ngel.\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">Sigui com sigui la varietat que hagis triat, tallar 15 quadrats d&#8217;11 cm de costat de paper sulfuritzat.\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">Quan la pasta hagi reposat el temps indicat, divideix-la en 15 parts. De cadascuna, que ser\u00e0 una panada, deixa una quarta part per a fer la tapa. L&#8217;altre tros major ser\u00e0 per a fer la cassoleta.\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">Per a fer cada panada: agafa un quadrat de paper dels quals tens tallats i un tros de pasta dels quals tens per a fer les cassoletes. Fes una bola i aplana sobre el paper. Anar aixecant la pasta de les vores amb els dits per a formar el recipient on posarem el farciment.\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">Ara toca emplenar la panada.\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">De qu\u00e8 voleu emplenar-la?\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">Si les vol emplenar de carn i p\u00e8sols posa en el fons de la cassoleta unes quantes tallades de carn i dues tallades de sobrassada. Acaba d&#8217;omplir la cassoleta amb p\u00e8sols, empeny-los perqu\u00e8 c\u00e0piguen m\u00e9s i posa, en la part de dalt, dues rodanxes de costella o ventresca. La panada ha d&#8217;estar ben plena, perqu\u00e8 sin\u00f3, en estar cuita, quedar\u00e0 massa buida. Ara agafa un trosset de pasta dels quals tens per a les tapadores. Aplana b\u00e9 amb els dits donant-li forma rodona aproximadament del di\u00e0metre de la cassoleta. Col\u00b7loca la tapadora de pasta damunt i segella les voreres amb els dits. Col\u00b7loca la panada sobre la llauna i punxa la tapadora amb una forqueta per a facilitar la cocci\u00f3.\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">Si desitges emplenar-les de carn, empleni cada panada amb carn, dues rodanxes de costella o ventresca i dos trossets de sobrassada.\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">I si les vols emplenar de carn amb cabell d&#8217;\u00e0ngel, no has de posar m\u00e9s que aquests dos ingredients.\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">Repeteix el proc\u00e9s amb la resta de porcions. Et sortiran unes 15 panades de bona grand\u00e0ria (dep\u00e8n del gruix de la pasta).\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">En tenir una safata gaireb\u00e9 plena, enc\u00e9n el forn a 190\u00ba. Quan estigui calent, enforna la primera safata. Ha de coure entre 50 i 60 minuts.\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">Mentre cogui la primera safata, prepara la segona.\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">Quan estigui cuita la primera, treu-la del forn i deixa refredar les panades sobre la safata. No les treguis fins que estiguin t\u00e8bies o fredes. Si intentes treure-les quan encara estiguin molt calents \u00e9s probable que es trenquin.\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">En tenir llista la segona safata, enfornar i deixar coure el mateix temps que la primera. Un bon acompanyament per a les panades \u00e9s una amanida d&#8217;enciam, ceba tendra i carxofes morades, amanida amb sal, oli i vinagre.\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">Recepta extreta de Bojos per la cuina, on podr\u00e0s trobar un v\u00eddeo explicatiu de com preparar aquesta recepta.\u00a0<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Ingredients: De la pasta:\u00a0 160 g de llard a temperatura ambient\u00a0 160 g d&#8217;oli d&#8217;oliva\u00a0 250 g de llet (sencera)\u00a0 760 g de farina fluixa (normal)\u00a0 Si desitja emplenar-les de carn i x\u00edtxeros (p\u00e8sols): 600 g de carn de xai desossat i tallat en daus (preferiblement de la cuixa)\u00a0 750 g de chicheros (p\u00e8sols)\u00a0 100 &hellip;<\/p>\n","protected":false},"author":1,"featured_media":10076,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-fullwidth.php","format":"standard","meta":{"footnotes":""},"categories":[58],"tags":[],"class_list":["post-11949","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-ca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.10 - 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