{"id":4685,"date":"2009-10-21T17:24:47","date_gmt":"2009-10-21T15:24:47","guid":{"rendered":""},"modified":"2024-04-30T13:40:55","modified_gmt":"2024-04-30T11:40:55","slug":"cap-roig","status":"publish","type":"post","link":"https:\/\/www.masmallorca.es\/ca\/gastronomia\/cap-roig.html","title":{"rendered":"Cap roig amb salsa de t\u00e0peres acompanyat de vieira i gamba"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\" alignright size-full wp-image-4663\" style=\"border: 0px none; margin: 0px 20px; float: right;\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/Cap-roig_1.jpg\" width=\"150\" height=\"90\" \/><\/p>\n<p style=\"text-align: justify;\"><strong>Ingredients per a 2 persones:<\/strong><br \/>\n\u2022 1 Cap Roig \u2022 2 patates mitjanes \u2022 1 cullereta de caf\u00e8 \u2022 5 xampinyons grans \u2022 3 g\u00edrgoles grans \u2022 1 grapat de espinacs \u2022 2 vieires \u2022 2 gambes\u00a0 \u2022 1 cullerada de t\u00e0peres \u2022 Ceboll\u00ed \u2022 Oli d\u2019oliva, \u2022 Sal \u2022 Pebre \u2022 Mantega<\/p>\n<p><!--more--><\/p>\n<p style=\"text-align: justify;\"><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-4668 size-full\" style=\"border: 0px none; margin: 10px 20px 10px 0px; float: left;\" title=\"Cap roig amb salsa de t\u00e0peres acompanyat de vieira i gamba\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/Cap-roig_2.jpg\" alt=\"Cap roig amb salsa de t\u00e0peres acompanyat de vieira i gamba\" width=\"300\" height=\"256\" \/><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong><br \/>\nPreparaci\u00f3<\/strong><\/p>\n<p style=\"text-align: justify;\">Escatar el peix, treure els budells i filetejar a racions, tamb\u00e9 s\u2019ha de treure les espines petites amb una pin\u00e7a. Pelar i bullir les patates amb un punt de colorant y sense sal.<\/p>\n<p style=\"text-align: justify;\">Una vegada bullit traiem l\u2019aigua i eixuguem al foc triturant-les amb un tenidor, despr\u00e9s reservar.<\/p>\n<p style=\"text-align: justify;\">Pelar els xampinyons i tallar a quarts, amb les g\u00edrgoles fem una juliana ampla igual que amb els espinacs i reservem.<\/p>\n<p style=\"text-align: justify;\"><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-4673 size-full\" style=\"border: 0px none; margin: 10px 20px 40px 0px; float: left;\" title=\"Cap roig amb salsa de t\u00e0peres acompanyat de vieira i gamba\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/Cap-roig_3.jpg\" alt=\"Cap roig amb salsa de t\u00e0peres acompanyat de vieira i gamba\" width=\"300\" height=\"194\" \/><\/strong><\/p>\n<p style=\"text-align: justify;\">A una paella posem oli d\u2019oliva i marquem el peix per la part de la pell a foc viu 15 segons, li fem la volta i posem la carn de vieires i les gambes. Enfornem durant 3 minuts a 190\u00ba C.<\/p>\n<p style=\"text-align: justify;\">Escalfem novament el pur\u00e9 de patata i adobem amb un rajol\u00ed d\u2019oli d\u2019oliva, sal i ceboll\u00ed picat.<\/p>\n<p style=\"text-align: justify;\">A una altra paella saltem els bolets a foc viu i a l\u2019\u00faltim minut poses els espinacs.<\/p>\n<p style=\"text-align: justify;\">Traiem el peix del forn i el muntem sobre els espinacs i el pur\u00e9 de patata. A la seva mateixa paella posem les <a href=\"https:\/\/www.masmallorca.es\/ca\/productes-tipics\/les-taperes-un-ingredient-essencial-en-la-gastronomia-de-les-illes.html\" target=\"_blank\" rel=\"noopener\">t\u00e0peres<\/a> i mantega per fer la salsa.<\/p>\n<p style=\"text-align: justify;\">Salsem y bon profit!<\/p>\n<p style=\"text-align: justify;\"><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-4678 size-full\" title=\"Cap roig amb salsa de t\u00e0peres acompanyat de vieira i gamba\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/Cap-roig_4.jpg\" alt=\"Cap roig amb salsa de t\u00e0peres acompanyat de vieira i gamba\" width=\"540\" height=\"257\" srcset=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/Cap-roig_4.jpg 540w, https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/Cap-roig_4-300x143.jpg 300w\" sizes=\"(max-width: 540px) 100vw, 540px\" \/><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong>\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients per a 2 persones: \u2022 1 Cap Roig \u2022 2 patates mitjanes \u2022 1 cullereta de caf\u00e8 \u2022 5 xampinyons grans \u2022 3 g\u00edrgoles grans \u2022 1 grapat de espinacs \u2022 2 vieires \u2022 2 gambes\u00a0 \u2022 1 cullerada de t\u00e0peres \u2022 Ceboll\u00ed \u2022 Oli d\u2019oliva, \u2022 Sal \u2022 Pebre \u2022 Mantega<\/p>\n","protected":false},"author":1,"featured_media":4679,"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-4685","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>Cap roig amb salsa de t\u00e0peres acompanyat de vieira i gamba | +Mallorca: la revista de Mallorca<\/title>\n<meta name=\"description\" content=\"+Mallorca, Gastronomia: Cap roig amb salsa de t\u00e0peres, vieira i gamba. 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