{"id":2777,"date":"2009-10-21T17:24:47","date_gmt":"2009-10-21T15:24:47","guid":{"rendered":""},"modified":"2024-04-30T12:09:46","modified_gmt":"2024-04-30T10:09:46","slug":"esclata-sangs-amb-salsa","status":"publish","type":"post","link":"https:\/\/www.masmallorca.es\/ca\/gastronomia\/esclata-sangs-amb-salsa.html","title":{"rendered":"Esclata-sangs amb salsa"},"content":{"rendered":"<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-2760 size-full\" style=\"float: right; border: 0; margin-left: 20px; margin-right: 20px;\" title=\"Esclata-sangs amb salsa\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/Esclata-sang-amb-salsa_1.jpg\" alt=\"Esclata-sangs amb salsa\" width=\"150\" height=\"108\" \/>A la tardor no pot faltar a la nostra gastronomia \u201cl\u2019esclata-sang\u201d, bolet catalogat com excel\u00b7lent al forn, a la brasa o a la graella, tamb\u00e9 \u00e9s un magn\u00edfic complement dels guisats de carn, guisats de ca\u00e7a (perdiu, conill o llebre) i molt bo en guisat amb patates i xori\u00e7o.<\/p>\n<p><!--more--><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2765 size-full alignleft\" style=\"border-color: initial; border-image: initial; float: left; margin: 50px 40px 10px 0px;\" title=\"Esclata-sangs amb salsa\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/Esclata-sang-amb-salsa_2.jpg\" alt=\"Esclata-sangs amb salsa\" width=\"300\" height=\"246\" \/><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong>Ingredients:<\/strong><\/p>\n<p style=\"text-align: justify;\">\u2022 1\/2 k. de esclata-sangs<br \/>\n(Lactarius deliciosus, L. sanguifluus)<br \/>\n\u2022 2 Cabeses d&#8217;all<br \/>\n\u2022 2 Pebres de cirereta<br \/>\n\u2022 1 tass\u00f3 petit de vi blanc<br \/>\n\u2022 1 tass\u00f3 petit d&#8217;oli<br \/>\n\u2022 1 tass\u00f3 petit d&#8217;aigua<br \/>\n\u2022 1 cullerada de farina<br \/>\n\u2022 Juliverd<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-2770 size-full\" style=\"border: 0px none; margin: 10px 0px 10px 20px; float: right;\" title=\"Esclata-sangs amb salsa\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/Esclata-sang-amb-salsa_4.jpg\" alt=\"Esclata-sangs amb salsa\" width=\"200\" height=\"241\" \/><\/p>\n<h2 style=\"text-align: justify;\"><strong>Elaboraci\u00f3 dels Esclata-sangs amb salsa<br \/>\n<\/strong><\/h2>\n<p style=\"text-align: justify;\">Posar l\u2019oli a escalfar en una cassola de fang i afegir l\u2019all ben picat. Ofegar fins a veure l\u2019all gaireb\u00e9 daurat. Incorporar els esclata-sangs nets i trossejats, i ofegar-los durant uns 5 minuts.<\/p>\n<p style=\"text-align: justify;\">Afegir-hi la farina i remoure,\u00a0 incorporar el vi blanc i l\u2019aigua, i remoure. Afegir els pebres, si agrada, i deixar bullir durant altres 5 minuts m\u00e9s.<\/p>\n<p style=\"text-align: justify;\">Posar a punt de sal i empolvorar el julivert picat.<\/p>\n<p style=\"text-align: justify;\">Servir calent.<strong>\u00a0<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-21771 size-full\" style=\"border: 0px none; margin: 10px 0px 10px 20px; float: right;\" title=\"Esclata-sangs amb salsa\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/Esclata-sang-amb-salsa_5.jpg\" alt=\"Esclata-sangs amb salsa\" width=\"940\" height=\"610\" srcset=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/Esclata-sang-amb-salsa_5.jpg 940w, https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/Esclata-sang-amb-salsa_5-300x195.jpg 300w, https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/Esclata-sang-amb-salsa_5-768x498.jpg 768w\" sizes=\"(max-width: 940px) 100vw, 940px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A la tardor no pot faltar a la nostra gastronomia \u201cl\u2019esclata-sang\u201d, bolet catalogat com excel\u00b7lent al forn, a la brasa o a la graella, tamb\u00e9 \u00e9s un magn\u00edfic complement dels guisats de carn, guisats de ca\u00e7a (perdiu, conill o llebre) i molt bo en guisat amb patates i xori\u00e7o.<\/p>\n","protected":false},"author":1,"featured_media":21767,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[29],"tags":[],"class_list":["post-2777","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>Esclata-sangs amb salsa | +Mallorca: la revista de Mallorca<\/title>\n<meta name=\"description\" content=\"M\u00e1s Mallorca, Gastronomia: Esclata-sangs amb salsa. 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