{"id":64649,"date":"2019-04-16T09:50:04","date_gmt":"2019-04-16T07:50:04","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/trinxat-de-la-cerdanya"},"modified":"2019-04-16T09:50:04","modified_gmt":"2019-04-16T07:50:04","slug":"trinxat-de-la-cerdanya","status":"publish","type":"recepta","link":"https:\/\/web2025.gastronomicament.cat\/es\/recepta\/trinxat-de-la-cerdanya","title":{"rendered":"Trinxat de la Cerdanya"},"content":{"rendered":"<p>Trinxat \u00e9s un plat de la Cerdanya, l\u2019Alt Urgell i Andorra fet a base de bullir patata i col i despr\u00e9s triturar i barrejar-los. Tot i que en la actualitat est\u00e0 est\u00e8s per tota la nostra terra. Opcionalment s\u2019hi afegeix all fregit. Per \u00faltim es fregeix tot en una paella al fog\u00f3 fins que quede cuit i amb forma de truita de patata.(Tot i que en aquesta recepta hem fet dues presentacions diferents, la tradicional a baix\u2026)<\/p>\n<p>T\u00e9 l\u2019aspecte d\u2019una truita petita, esqueixada amb trossos de col que li proporciona un toc de verd fosc. Se\u2019n sol menjar durant l\u2019hivern, sent un menjar calor\u00edfic. \u00c9s un plat destacat dins de la cuina catalana de muntanya i a Puigcerd\u00e0 es celebra cada any la Festa del Trinxat.<\/p>\n<p>Tamb\u00e9 es pot fer com a \u201ccuina d\u2019aprofitament\u201d amb diferents restes de verdures que tinguem a casa o sobres del brou.<\/p>\n<p>Aquesta \u00e9s la meva versi\u00f3 del Trinxat, fet amb alls tendres i un toc de botifarra negra.<\/p>\n<h4><strong>Ingredients:<\/strong><\/h4>\n<ul>\n<li>Col d\u2019hivern<\/li>\n<li>Patata<\/li>\n<li>Alls tendres<\/li>\n<li>Cansalada<\/li>\n<li>Botifarra negra<\/li>\n<li>Oli d\u2019oliva verge extra<\/li>\n<li>Sal<\/li>\n<\/ul>\n<h4><strong>Elaboraci\u00f3:<\/strong><\/h4>\n<p>Bullim, en primer llo,c la col i la patata amb aigua i una mica de sal, ho colem i ho reservem.<\/p>\n<p>Seguidament, en una paella amb oli d\u2019oliva, sofregim els alls tendres, tallats petits i la cansalada, tallada a dauets molt petitons. Quan la cansalada \u00e9s rosseta hi afegim una mica de botifarra negra esparracada i a continuaci\u00f3 la col i patata molt ben escorregudes.<\/p>\n<p>Amb l\u2019ajuda d\u2019una forquilla o esp\u00e0tula fregint, trinxant i remenant-ho tot plegat i li donem forma de truita.<\/p>\n<p>Tamb\u00e9 podem presentar el plat utilitzant un motlle per donar-li la forma que vulguem, a gust del consumidor, encara que en la recepta tradicional \u00e9s en forma de truita.<br \/>\nPer acabar, afegim a sobre el trinxat uns trossos de rosta ben cruixent\u00a0de cansalada que haurem cuit al forn o fregit amb una mica d\u2019oli d\u2019oliva.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Trinxat \u00e9s un plat de la Cerdanya, l\u2019Alt Urgell i Andorra fet a base de bullir&hellip;<\/p>\n","protected":false},"author":32,"featured_media":41765,"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":[1006],"concurs-mossegades":[],"dificultat":[1498],"ingredient":[1537],"plat":[1560,1525],"preu-per-racio":[],"receptes-tematiques":[],"temps-de-preparacio":[1009],"coauthors":[],"class_list":["post-64649","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes-es","dificultat-baixa-es","ingredient-verdures-i-hortalisses-es","plat-entrant-es","plat-principal-main-es","temps_de_preparacio-entre-30-i-60-minutes-es"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized 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