{"id":70321,"date":"2016-03-21T17:48:14","date_gmt":"2016-03-21T16:48:14","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/recepta-de-panades-de-pasta-escaldada"},"modified":"2024-03-27T10:05:54","modified_gmt":"2024-03-27T09:05:54","slug":"recepta-de-panades-de-pasta-escaldada","status":"publish","type":"recepta","link":"https:\/\/web2025.gastronomicament.cat\/en\/recepta\/recepta-de-panades-de-pasta-escaldada","title":{"rendered":"Recepta de panades de pasta escaldada"},"content":{"rendered":"<p>La panada \u00e9s una de les pastes que m\u00e9s identitat tenen en la gastronomia de l\u2019illa per\u00f2, al mateix temps, cada casa t\u00e9 la seva pr\u00f2pia recepta. A casa meva sempre hem fet la mateixa i l\u2019\u00fanic canvi que s\u2019ha produ\u00eft amb els anys \u00e9s que hem deixat de posar llevat aix\u00ed no es reblaneixen i duren m\u00e9s dies. D\u2019en\u00e7\u00e0 que tenc el blog he practicat altre maneres de fer-ne com les de pasta dol\u00e7a i ara aquestes, que no duen sa\u00efm i s\u2019escalda la farina, la qual cosa fa que ens quedi una pasta cruixent. Vaig treure la recepta del llibre \u201crebosteria tradicional de Mallorca\u201d, d\u2019en Tomeu Arbona, artes\u00e0 propietari del Fornet de la Soca i que ha fet molta feina en la recerca de receptes pr\u00f2pies de Mallorca, moltes de les quals s\u2019han deixat de fer i es troben en situaci\u00f3 de semi oblit.<\/p>\n<p><strong>Si cercau una recepta que no tengui sa\u00efm us recoman que faceu aquesta<\/strong>, de veres que val molt la pena. Jo les vaig farcir de pollastre i carxofes i indic les quantitats que vaig emprar per si voleu tenir una refer\u00e8ncia o les voleu fer igual, a mi m\u2019agradaren ben molt. Vosaltres podeu fer el farcit que m\u00e9s r\u00e0bia us faci, clar que s\u00ed! Aqu\u00ed teniu la recepta de panades de pasta escaldada<\/p>\n<p><a href=\"http:\/\/gastronomicament.cat\/sabies-que-shan-acabat-els-setrills-als-restaurants\/setrills\" rel=\"attachment wp-att-6115\"><img decoding=\"async\" src=\"http:\/\/taulaposada.gastronomicament.cat\/files\/2016\/03\/panades-pasta-escaldada-pollastre2.jpg\" alt=\"panades pasta escaldada pollastre2\" width=\"640\" \/><\/a><\/p>\n<p><strong>Ingredients<\/strong><br \/>\n<strong><em>per a la pasta<\/em><\/strong><\/p>\n<ul>\n<li>900 g de farina<\/li>\n<li>350 g aigua<\/li>\n<li>300 g oli<\/li>\n<\/ul>\n<p><strong><em>per al farcit<\/em><\/strong><\/p>\n<ul>\n<li>1 kg de pollastre<\/li>\n<li>6 carxofes<\/li>\n<li>4 grells<\/li>\n<li>1 porro ( la part blanca)<\/li>\n<li>2 alls<\/li>\n<li>sobrassada tallada a daus<\/li>\n<li>fulles de julivert<\/li>\n<li>canyella, clau, nou moscada,<\/li>\n<li>pebre bord<\/li>\n<li>oli, sal, pebre bo<\/li>\n<\/ul>\n<p>Tallarem el pollastre a bocins petits i el mesclarem amb la canyella, nou moscada, el clau, la sal, un raig d\u2019oli i el pebre bo al nostre gust. Reservarem.<\/p>\n<p>Tallarem els cors de les carxofes a bocins petits (si s\u00f3n molt grossos poden rompre la pasta), els grells i el porro a brunoise, els alls i les fulles de julivert. Mesclarem la verdura i la tremparem amb el pebre bord, el pebre bo, sal i un raig d\u2019oli. Reservarem.<\/p>\n<p>Podeu preparar el farcit el dia abans per a qu\u00e8 agafi m\u00e9s gust.<\/p>\n<p><a href=\"http:\/\/gastronomicament.cat\/sabies-que-shan-acabat-els-setrills-als-restaurants\/6114-revision\" rel=\"attachment wp-att-6116\"><img decoding=\"async\" src=\"http:\/\/taulaposada.gastronomicament.cat\/files\/2016\/03\/panades-pasta-escaldada-pollastre3.jpg\" alt=\"panades pasta escaldada pollastre3\" width=\"640\" \/><\/a><\/p>\n<p>Tamisarem la farina. Posarem l\u2019aigua i l\u2019oli en una olla alta i la posarem al foc. Quan bulli hi afegirem 500 gr de farina i remenarem fins que s\u2019integri als l\u00edquids. Retirarem del foc i deixarem que entebeeixi dins un ribell. Hi sumarem la resta de farina i pastarem fins que sigui una massa homog\u00e8nia. Ens ha de quedar una pasta el\u00e0stica i manejable aix\u00ed que si hi heu d\u2019afegir aigua, feis-ho,<\/p>\n<p>Jo vaig dividir la pasta en porcions de 75 gr cada una. De cada una en treureu una petita bolla que ser\u00e0 la tapadora. Per a fer les panades podeu seguir el pas a pas que vaig fer amb les panades dolces, que eren de carn i p\u00e8sols. Em pens que queda bastant entenedor. Les omplirem amb una capa de verdura, 2 bocins de sobrassada i una capa de carn. \u00c9s important que les faceu ben plenes perqu\u00e8 despr\u00e9s al forn minven. Taparem amb la tapadora i la clourem fent pessics.<\/p>\n<div id=\"gallery-1\">\n<dl>\n<dt><a href=\"http:\/\/taulaposada.gastronomicament.cat\/files\/2013\/03\/panades1-1.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/taulaposada.gastronomicament.cat\/files\/2013\/03\/panades1-1-150x150.jpg\" alt=\"panades1\" width=\"150\" height=\"150\" \/><\/a>\u00a0\u00a0 <a href=\"http:\/\/taulaposada.gastronomicament.cat\/files\/2013\/03\/panades3-1.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/taulaposada.gastronomicament.cat\/files\/2013\/03\/panades3-1-150x150.jpg\" alt=\"panades3\" width=\"150\" height=\"150\" \/><\/a>\u00a0 <a href=\"http:\/\/taulaposada.gastronomicament.cat\/files\/2013\/03\/panades6-1.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/taulaposada.gastronomicament.cat\/files\/2013\/03\/panades6-1-150x150.jpg\" alt=\"panades6\" width=\"150\" height=\"150\" \/><\/a><\/dt>\n<\/dl>\n<dl>\n<dt><\/dt>\n<\/dl>\n<dl>\n<dt><\/dt>\n<\/dl>\n<dl>\n<dt><a href=\"http:\/\/taulaposada.gastronomicament.cat\/files\/2013\/03\/panades8-1.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/taulaposada.gastronomicament.cat\/files\/2013\/03\/panades8-1-150x150.jpg\" alt=\"panades8\" width=\"150\" height=\"150\" \/><\/a>\u00a0\u00a0 <a href=\"http:\/\/taulaposada.gastronomicament.cat\/files\/2013\/03\/panades11-1.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/taulaposada.gastronomicament.cat\/files\/2013\/03\/panades11-1-150x150.jpg\" alt=\"panades11\" width=\"150\" height=\"150\" \/>\u00a0 <\/a><a href=\"http:\/\/taulaposada.gastronomicament.cat\/files\/2013\/03\/panades12-1.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/taulaposada.gastronomicament.cat\/files\/2013\/03\/panades12-1-150x150.jpg\" alt=\"panades12\" width=\"150\" height=\"150\" \/><\/a><\/dt>\n<\/dl>\n<dl>\n<dt><\/dt>\n<\/dl>\n<\/div>\n<p>Les enfornarem 40 minuts a 180\u00baC i les deixarem refredar sobre una reixa.<\/p>\n<p>Bon profit i bona setmana de Pasqua!<!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Si cercau una recepta que no tengui sa\u00efm us recoman que faceu aquesta.<\/p>\n","protected":false},"author":41,"featured_media":55514,"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":[1530],"ingredient":[1526],"plat":[1562],"preu-per-racio":[1688],"receptes-tematiques":[1708],"temps-de-preparacio":[1505],"coauthors":[2074],"class_list":["post-70321","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes-en","dificultat-mitjana-en","ingredient-carn-en","plat-entrant-en","preu_per_racio-menys-de-2-euros-en","tematica-pasqua-en","temps_de_preparacio-entre-1-i-2-hores-en"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is 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