{"id":69277,"date":"2017-09-12T16:06:34","date_gmt":"2017-09-12T14:06:34","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/amanida-de-wakame-cogombre"},"modified":"2017-09-12T16:06:34","modified_gmt":"2017-09-12T14:06:34","slug":"amanida-de-wakame-cogombre","status":"publish","type":"recepta","link":"https:\/\/web2025.gastronomicament.cat\/en\/recepta\/amanida-de-wakame-cogombre","title":{"rendered":"Amanida de wakame i cogombre"},"content":{"rendered":"<p>Les algues es poden trobar comercialitzades fresques, fresques en sal, deshidratades, en pols i en conserva i, entre les esp\u00e8cies m\u00e9s comunes que podem trobar, tenim wakame (<em>Undaria pinnatifida<\/em>), codium (<em>Codium spp.<\/em>), nori (<em>Porphyra spp.<\/em>), molsa d\u2019Irlanda (<em>Chondrus crispus<\/em>), enciam de mar (<em>Ulva spp.<\/em>), kombu (<em>Laminaria ochroleuca<\/em>) o espagueti de mar (<em>Himanthalia elongata<\/em>).<\/p>\n<p>A m\u00e9s dels usos tradicionals en les cuines asi\u00e0tiques, dels quals els m\u00e9s coneguts s\u00f3n els de la cuina japonesa, en la nostra cuina s\u2019han desenvolupat receptes de tot tipus que les empren.<\/p>\n<p>En aquest sentit, les algues s\u00f3n molt valorades en la cuina actual pel sabor i per la textura. El sabor dep\u00e8n molt de la manera com les algues han estat tractades i si es mengen crues, seques, torrades o cuites. Per\u00f2 predomina el gust umami: el kombu t\u00e9 un contingut particularment alt en glutamat, i el nori en nucle\u00f2tids com inosinat i guanosinat.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1 cogombre<\/li>\n<li>Wakame deshidratat<\/li>\n<li>Vinagre d\u2019arr\u00f2s<\/li>\n<li>Salsa de soia<\/li>\n<li>Oli de s\u00e8sam<\/li>\n<li>Sucre<\/li>\n<\/ul>\n<p><strong>Elaboraci\u00f3<\/strong><\/p>\n<p>Tallem el cogombre en rodanxes molt fines. Posem una cullerada d\u2019algues wakame deshidratades en remull amb aigua abundant. Barregem dues cullerades de vinagre d\u2019arr\u00f2s, dues cullerades de salsa de soia, una culleradeta d\u2019oli de s\u00e8sam i mitja de sucre. Posem en un bol el cogombre, damunt les algues escorregudes i hi afegim l\u2019amaniment. Esperem uns minuts abans de servir.<\/p>\n<p><a href=\"https:\/\/metode.cat\/revistes-metode\/seccions\/la-ciencia-a-taula-seccions\/algues-verdures-mar.html\">Recepta publicada a la revista M\u00e8tode<\/a><\/p>\n<p><strong>Text i foto:\u00a0Fernando Sapi\u00f1a<\/strong><!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Les algues s\u00f3n molt valorades en la cuina actual pel sabor i per la textura<\/p>\n","protected":false},"author":1,"featured_media":59057,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[1499],"concurs-mossegades":[],"dificultat":[1503],"ingredient":[1692],"plat":[1562],"preu-per-racio":[1693],"receptes-tematiques":[1531,1540],"temps-de-preparacio":[1550],"coauthors":[],"class_list":["post-69277","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes-en","dificultat-baixa-en","ingredient-algues-en","plat-entrant-en","preu_per_racio-entre-2-i-5-euros-en","tematica-receptes-estiu-en","tematica-vegetarianes-en","temps_de_preparacio-menys-de-30-minuts-en"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- 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