{"id":3959,"date":"2009-10-21T17:24:47","date_gmt":"2009-10-21T15:24:47","guid":{"rendered":""},"modified":"2024-04-30T13:05:18","modified_gmt":"2024-04-30T11:05:18","slug":"llom-amb-col","status":"publish","type":"post","link":"https:\/\/www.masmallorca.es\/ca\/gastronomia\/llom-amb-col.html","title":{"rendered":"Llom amb col"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\" alignright size-full wp-image-3937\" style=\"border: 0px none; margin: 0px 20px; float: right;\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/lomo-con-col_1.jpg\" alt=\"lomo-con-col_1\" width=\"150\" height=\"110\" \/><\/p>\n<p style=\"text-align: justify;\"><strong>Ingredients per a 6 persones:<\/strong><br \/>\n\u2022 1 quilo de llom de porc \u2022 1 Col arrissada o col llombarda \u2022 oli d&#8217;oliva \u2022 2 cebes grans \u2022 300 grams de panxeta o &#8220;xua&#8221; curada \u2022 300 grams de bolets \u2022 100 grams de panses \u2022 30 grams de pinyons \u2022 1 dl. de vi negre \u2022 5 dom\u00e0tigues de ramallet \u2022 2 litres d&#8217;aigua o brou \u2022 150 grams de sobrassada \u2022 2 botifarrons \u2022 Sal i pebre<\/p>\n<p><!--more--><\/p>\n<p style=\"text-align: justify;\"><strong><img loading=\"lazy\" decoding=\"async\" class=\" alignleft size-full wp-image-3942\" style=\"border: 0px none; margin: 10px 20px 10px 0px; float: left;\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/lomo-con-col_2.jpg\" alt=\"lomo-con-col_2\" width=\"200\" height=\"133\" \/><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong>Elaboraci\u00f3<\/strong><\/p>\n<p style=\"text-align: justify;\">Separar les fulles de col, procurant que no es trenquin, rentar b\u00e9 i escaldar en aigua bullint amb sal, esc\u00f3rrer b\u00e9 les fulles de col, llevar-los el tronc m\u00e9s fibr\u00f3s i reservar. Tallar el botifarr\u00f3 i la sobrassada. El llom no molt gruixut, netejar, posar-hi sal i daurar-los lleugerament en una paella amb l\u2019oli.<\/p>\n<p style=\"text-align: justify;\"><strong><img loading=\"lazy\" decoding=\"async\" class=\" alignleft size-full wp-image-3947\" style=\"border: 0px none; margin: 10px 20px 10px 0px; float: left;\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/lomo-con-col_3.jpg\" alt=\"lomo-con-col_3\" width=\"200\" height=\"133\" \/><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong>\u00a0<\/strong><\/p>\n<p style=\"text-align: justify;\">Per a preparar els paquetets agafar una fulla de col i estendre-la b\u00e9, posar un bistec de carn al centre, sobre aquest posar-hi uns trossos de botifarr\u00f3 i sobrassada, embolicar el conjunt i subjectar-lo amb un palillo, anar col\u00b7locant-los els en una cassola de fang plana, molt juntets perqu\u00e8 no es desfacin i reservar.<\/p>\n<p style=\"text-align: justify;\"><strong>\u00a0<\/strong><\/p>\n<p style=\"text-align: justify;\">Tallar la panxeta, pelar i picar la ceba en brunoisse (cuadradets molt petits), netejar els bolets amb raspall o un drap humit (no mullar-les) i tallar en trossos no massa petits, pelar la dom\u00e0tiga i picar-la.<\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\" alignright size-full wp-image-3952\" style=\"border: 0px none; margin: 10px 0px 10px 20px; float: right;\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/lomo-con-col_4.jpg\" alt=\"lomo-con-col_4\" width=\"300\" height=\"172\" \/><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong>La salsa <\/strong><br \/>\nDaurar la panxeta amb un poc d\u2019oli, a la mateixa paella on hem passat el llom, afegir la ceba i quan la ceba s\u2019hagi ablanit i adquireixi un color daurat afegir els bolets, donar unes voltes i agregar la dom\u00e0tiga.<\/p>\n<p style=\"text-align: justify;\">Quan el sofregit est\u00e0 b\u00e9n fet, afegir la sal, el pebre i el tass\u00f3 de vi, deixar bullir uns minuts a foc viu, perqu\u00e8 s\u2019evapori l\u2019alcohol.<\/p>\n<p style=\"text-align: justify;\">Afegir l\u2019aigua (tenir en compte que els rollets han de quedar submergits, per\u00f2 no ofegats en aquesta salsa), les panses i els pinyons\u2026aquesta salsa abocar-la sobre els rollets que tenim preparats a la cassola, agitar la cassola, tapar, deixar bullir a foc mig, fins que la col estigui tendra.<\/p>\n<p style=\"text-align: justify;\">La salsa ha de quedar lligada mes b\u00e9 espessa, si no ens queda aix\u00ed, al final podem afegir una cullerada de \u201cmaicena\u201d en \u00bd tass\u00f3 d\u2019aigua freda, i deixar bullir fins que vegem que t\u00e9 la consist\u00e8ncia desitjada.<\/p>\n<p style=\"text-align: justify;\"><strong>\u00a0<\/strong><\/p>\n<p style=\"text-align: justify;\">\n","protected":false},"excerpt":{"rendered":"<p>Ingredients per a 6 persones: \u2022 1 quilo de llom de porc \u2022 1 Col arrissada o col llombarda \u2022 oli d&#8217;oliva \u2022 2 cebes grans \u2022 300 grams de panxeta o &#8220;xua&#8221; curada \u2022 300 grams de bolets \u2022 100 grams de panses \u2022 30 grams de pinyons \u2022 1 dl. de vi negre [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3953,"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-3959","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 v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Llom amb col | +Mallorca: la revista de Mallorca<\/title>\n<meta name=\"description\" content=\"+Mallorca, Gastronomia: Llom amb col, plat t\u00edpic de Mallorca. 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