{"id":27180,"date":"2020-02-24T11:37:41","date_gmt":"2020-02-24T10:37:41","guid":{"rendered":"https:\/\/www.masmallorca.es\/llocs-amb-encant\/berenjenas-rellenas-a-la-mallorquina.html"},"modified":"2021-02-08T11:29:03","modified_gmt":"2021-02-08T10:29:03","slug":"alberginies-farcides-a-la-mallorquina","status":"publish","type":"post","link":"https:\/\/www.masmallorca.es\/ca\/gastronomia\/alberginies-farcides-a-la-mallorquina.html","title":{"rendered":"Alberg\u00ednies farcides &#8220;a la mallorquina&#8221;"},"content":{"rendered":"\n<p>Deia l&#8217;escriptor i gastr\u00f2nom <a rel=\"noreferrer noopener\" aria-label=\"Manuel V\u00e1zquez Montalb\u00e1n (opens in a new tab)\" href=\"https:\/\/es.wikipedia.org\/wiki\/Manuel_V%C3%A1zquez_Montalb%C3%A1n\" target=\"_blank\">Manuel V\u00e1zquez Montalb\u00e1n<\/a> que si exist\u00eds una bandera que represent\u00e9s a la cuina mediterr\u00e0nia aquesta hauria de tenir com a s\u00edmbol a &#8220;una llisa, encerada i dre\u00e7ada alberg\u00ednia&#8221;, tal \u00e9s la import\u00e0ncia d&#8217;aquesta hortalissa en la hist\u00f2ria i tradici\u00f3 culin\u00e0ria de la Mediterr\u00e0nia.<\/p>\n\n\n\n<!--more-->\n\n\n\n<p>A Mallorca aquesta hortalissa ocupa un lloc insubstitu\u00efble en el <a rel=\"noreferrer noopener\" aria-label=\"recetario tradicional (opens in a new tab)\" href=\"https:\/\/www.masmallorca.es\/ca\/.\/gastronomia\" target=\"_blank\">recetario tradicional<\/a> i \u00e9s la protagonista d&#8217;un dels nostres plats m\u00e9s t\u00edpics i emblem\u00e0tics: les alberg\u00ednies farcides de carn, una elaboraci\u00f3 tan pr\u00f2pia que molts anomenen i coneixen com <strong>&#8220;alberg\u00ednies a la mallorquina&#8221;<\/strong>.<\/p>\n\n\n\n<p><strong>La recepta de les alberg\u00ednies farcides de Cati Pons<br><\/strong>Cati Pons \u00e9s cuinera i propiet\u00e0ria de \u201c<a rel=\"noreferrer noopener\" aria-label=\"Els fogons de pla\u00e7a (opens in a new tab)\" href=\"https:\/\/www.masmallorca.es\/noticias-y-actualidad-de-mallorca\/catalina-pons-bunyola-arroz-de-carbonero.html\" target=\"_blank\">Els fogons de pla\u00e7a<\/a>\u201d, un negoci de menjar per emportar on els plats s&#8217;elaboren a partir de l&#8217;amor per la cuina, de la tradici\u00f3 i de l&#8217;receptari heretat de la fam\u00edlia.<br><br>Cati prepara les alberg\u00ednies farcides de la mateixa manera que ja ho feia la seva \u00e0via a principis de segle passat, i \u00e9s el seg\u00fcent:<\/p>\n\n\n\n<p><strong>Ingredients:<br><\/strong>4 alberg\u00ednies de mida mitjana, 1 ceba gran, \u00bd quilo de carn picada de porc i vedella, 1 ou, galeta picada, tom\u00e0tigues, patates, moraduix, dos grans d&#8217;all, llorer, oli d&#8217;oliva, sal i pebre.<\/p>\n\n\n\n<p><strong>Elaboraci\u00f3<\/strong>:<br>Les alberg\u00ednies. Triades les alberg\u00ednies, sempre de <strong>pell brillant i llisa i d&#8217;origen local<\/strong> si \u00e9s possible, es tallen cadascuna en dues parts, al llarg.<\/p>\n\n\n\n<p>Amb la punta d&#8217;un ganivet es fan lleugeres incisions sobre la polpa, se salen i es deixen reposar un temps perqu\u00e8 l&#8217;alberg\u00ednia su\u00ef la seva amargor. Un cop suades s&#8217;esbandeixen amb aigua i es posen a bullir a foc mitj\u00e0 durant uns quinze minuts aproximadament o fins que la seva polpa estigui tova. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2020\/02\/Berenjenas-rellenas-a-la-mallorquina-preparacion-768x1024.jpg\" alt=\"Alberg\u00ednies farcides &quot;a la mallorquina&quot;\" class=\"wp-image-27136\" srcset=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2020\/02\/Berenjenas-rellenas-a-la-mallorquina-preparacion-768x1024.jpg 768w, https:\/\/www.masmallorca.es\/wp-content\/uploads\/2020\/02\/Berenjenas-rellenas-a-la-mallorquina-preparacion-225x300.jpg 225w, https:\/\/www.masmallorca.es\/wp-content\/uploads\/2020\/02\/Berenjenas-rellenas-a-la-mallorquina-preparacion.jpg 940w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><figcaption><strong>Alberg\u00ednies farcides<\/strong>  &#8220;a la mallorquina&#8221;<\/figcaption><\/figure>\n\n\n\n<p><strong>El farciment<\/strong>. En abundant oli es sofregeix la ceba ben picada amb una mica de sal. Quan comenci a daurar-se s&#8217;afegeix la carn picada que es remour\u00e0 constantment perqu\u00e8 quedi ben esmicolada, solta.<\/p>\n\n\n\n<p>Salpebrem i afegim unes fulles de moraduix fresc, un toc arom\u00e0tic i sabor\u00f3s molt caracter\u00edstic d&#8217;aquest plat. Aturar el foc quan la carn hagi agafat color, ja que no s&#8217;ha de fer massa ja que despr\u00e9s anir\u00e0 a l&#8217;forn on acabar\u00e0 de coure.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"940\" height=\"673\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2020\/02\/Berenjenas-rellenas-a-la-mallorquina-ingredientes.jpg\" alt=\"Alberg\u00ednies farcides &quot;a la mallorquina&quot;\" class=\"wp-image-27126\" srcset=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2020\/02\/Berenjenas-rellenas-a-la-mallorquina-ingredientes.jpg 940w, https:\/\/www.masmallorca.es\/wp-content\/uploads\/2020\/02\/Berenjenas-rellenas-a-la-mallorquina-ingredientes-300x215.jpg 300w, https:\/\/www.masmallorca.es\/wp-content\/uploads\/2020\/02\/Berenjenas-rellenas-a-la-mallorquina-ingredientes-768x550.jpg 768w\" sizes=\"(max-width: 940px) 100vw, 940px\" \/><figcaption><strong>Alberg\u00ednies farcides<\/strong>  &#8220;a la mallorquina&#8221;<\/figcaption><\/figure>\n\n\n\n<p>A continuaci\u00f3 es buiden les alberg\u00ednies amb l&#8217;ajuda d&#8217;una cullera, es pica la polpa extreta i es barreja en el farciment acabat de fer. Es deixa refredar uns minuts, s&#8217;afegeix un ou cru i es remou fins que estigui ben integrat a la farsa.<\/p>\n\n\n\n<p>L&#8217;ou permet que el farcit s&#8217;amalgami i quedi suau i gens sec. Es posa el forn a escalfar i s&#8217;omplen les alberg\u00ednies amb la farsa elaborada, despr\u00e9s es cobreixen amb abundant galeta picada i <strong>s&#8217;enfornen a 180\u00ba durant uns quinze minuts<\/strong>.<\/p>\n\n\n\n<p><strong>La salsa de tom\u00e0tiga<\/strong>.  Triturades les tom\u00e0tigues naturals es sofregeixen en una paella amb oli a foc mitj\u00e0-baix, s&#8217;afegeixen dos grans d&#8217;all, una fulla de llorer, sal i pebre m\u00f2lt a gust.<\/p>\n\n\n\n<p>Un cop finalitzada la salsa amb la textura desitjada ja nom\u00e9s falta cobrir les alberg\u00ednies amb ella i emplatar. Opcional, es poden fregir unes patates per acompanyar el plat.<\/p>\n\n\n\n<p>I aqu\u00ed est\u00e0 \u2026 un dels plats b\u00e0sics de l&#8217;receptari tradicional mallorqu\u00ed. Bon profit!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Deia l&#8217;escriptor i gastr\u00f2nom Manuel V\u00e1zquez Montalb\u00e1n que si exist\u00eds una bandera que represent\u00e9s a la cuina mediterr\u00e0nia aquesta hauria de tenir com a s\u00edmbol a &#8220;una llisa, encerada i dre\u00e7ada alberg\u00ednia&#8221;, tal \u00e9s la import\u00e0ncia d&#8217;aquesta hortalissa en la hist\u00f2ria i tradici\u00f3 culin\u00e0ria de la Mediterr\u00e0nia.<\/p>\n","protected":false},"author":1,"featured_media":27132,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[29],"tags":[],"class_list":["post-27180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Alberg\u00ednies farcides &quot;a la mallorquina&quot; | +Mallorca: la revista de Mallorca<\/title>\n<meta name=\"description\" content=\"A Mallorca l&#039;alberg\u00ednia ocupa un lloc insubstitu\u00efble en el receptari tradicional, \u00e9s un dels plats m\u00e9s t\u00edpics: alberg\u00ednies farcides. 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