{"id":7245,"date":"2010-10-07T16:28:55","date_gmt":"2010-10-07T14:28:55","guid":{"rendered":""},"modified":"2017-05-31T18:39:10","modified_gmt":"2017-05-31T16:39:10","slug":"gato","status":"publish","type":"post","link":"https:\/\/www.masmallorca.es\/ca\/gastronomia\/gato.html","title":{"rendered":"Gat\u00f3"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-7223 size-full\" style=\"border: 0px none; margin: 0px 20px 30px; float: right;\" title=\"Gat\u00f3 d\u2019ametlles, Mallorca\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2010\/10\/gato-1.jpg\" alt=\"Gat\u00f3 d\u2019ametlles, Mallorca\" width=\"150\" height=\"105\" \/><\/p>\n<p style=\"text-align: justify;\"><strong>Hist\u00f2ria<\/strong><br \/>\n El seu nom deriva del franc\u00e8s <em>g\u00e2teau<\/em> (past\u00eds) i pareix que t\u00e9 el seu origen a la cuina gal\u00b7la del segle XVIII, encara que els pastissos fets d\u2019ametlles es consumien temps abans. Aix\u00ed, l\u2019any 1679, amb motiu de la visita del bisbe Bernat Cotoner, en el monestir de Sant Salvador, se serviren, entre d\u2019altres aliments, coques d\u2019ametlla.<\/p>\n<p><!--more--><\/p>\n<p style=\"text-align: justify;\">\u00a0<\/p>\n<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-7228 size-full\" title=\"Gat\u00f3 d\u2019ametlles, Mallorca\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2010\/10\/gato-2.jpg\" alt=\"Gat\u00f3 d\u2019ametlles, Mallorca\" width=\"540\" height=\"114\" srcset=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2010\/10\/gato-2.jpg 540w, https:\/\/www.masmallorca.es\/wp-content\/uploads\/2010\/10\/gato-2-300x63.jpg 300w\" sizes=\"(max-width: 540px) 100vw, 540px\" \/><\/p>\n<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-7233 size-full\" style=\"border: 0px none; margin: 10px 20px 10px 0px; float: left;\" title=\"Gat\u00f3 d\u2019ametlles, Mallorca\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2010\/10\/gato-3.jpg\" alt=\"Gat\u00f3 d\u2019ametlles, Mallorca\" width=\"250\" height=\"302\" srcset=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2010\/10\/gato-3.jpg 250w, https:\/\/www.masmallorca.es\/wp-content\/uploads\/2010\/10\/gato-3-248x300.jpg 248w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Aquest past\u00eds, que ha quedat com a <strong>patrimoni original illenc<\/strong>, \u00e9s el resultat d\u2019una simbiosi entre la cuina francesa, la qual aport\u00e0 l\u2019art de cuinar-lo, i la mallorquina, la qual, amb els extensos conreus d\u2019ametllers, hi aport\u00e0 la mat\u00e8ria primera. I aix\u00ed fou com <em>le g\u00e2teau d\u2019amandes<\/em> esdevingu\u00e9 <strong>gat\u00f3 d\u2019ametlles<\/strong>.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Categoria:<\/strong> Postres<br \/>\n <strong>Dificultat:<\/strong> F\u00e0cil<br \/>\n <strong>Temps de preparaci\u00f3:<\/strong> Max. 1 hora<br \/>\n <strong>Vins recomanats:<\/strong> Vins Dol\u00e7os<br \/>\n <strong>Estacionalitat:<\/strong> Tot l&#8217;any<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ingredients per a 4 persones:<\/strong><\/p>\n<p style=\"text-align: justify;\">250 g d&#8217;<a title=\"Ametlles mallorquines - Ametlla de Mallorca\" href=\"https:\/\/www.mallorcashop.net\/25-ametlla-mallorquina\" target=\"_blank\" rel=\"noopener noreferrer\">ametlles mallorquines<\/a>, 250 g de sucre, 6 ous, 1 culleradeta de mantega, la ratlladura d&#8217;una llimona, 1 culleradeta de canyella, 1 cullerada de margarina, 1 cullerada de sucre glac\u00e9.<\/p>\n<p><strong>\u00a0<\/strong> <strong><br \/>\n Preparaci\u00f3<\/strong><\/p>\n<p style=\"text-align: justify;\">Triturar les ametlles. Separar les clares dels rovells. Disposar en un bol la meitat del sucre, l\u2019ametlla m\u00f2lta, els rovells d\u2019ou, la ralladura de llimona i la canyella. Treballar amb un batidor de varetes. Muntar les clares a punt de neu amb el sucre restant. Agregar-les a poc a poc a la preparaci\u00f3 dels rovells.<\/p>\n<p style=\"text-align: justify;\">Omplir un motlle amb mantega i ficar al forn pre-escalfat a 180\u00ba C durant 5 minuts i a 140\u00ba C durant 20 minuts m\u00e9s. Deixar refredar, desmotllar i empolvorar amb el sucre glac\u00e9.<\/p>\n<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-7238\" title=\"Gat\u00f3 d\u2019ametlles, Mallorca\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2010\/10\/gato-4.jpg\" alt=\"Gat\u00f3 d\u2019ametlles, Mallorca\" width=\"940\" height=\"421\" srcset=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2010\/10\/gato-4.jpg 540w, https:\/\/www.masmallorca.es\/wp-content\/uploads\/2010\/10\/gato-4-300x134.jpg 300w\" sizes=\"(max-width: 940px) 100vw, 940px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hist\u00f2ria El seu nom deriva del franc\u00e8s g\u00e2teau (past\u00eds) i pareix que t\u00e9 el seu origen a la cuina gal\u00b7la del segle XVIII, encara que els pastissos fets d\u2019ametlles es consumien temps abans. Aix\u00ed, l\u2019any 1679, amb motiu de la visita del bisbe Bernat Cotoner, en el monestir de Sant Salvador, se serviren, entre d\u2019altres [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7229,"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-7245","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 v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gat\u00f3 | +Mallorca: la revista de Mallorca<\/title>\n<meta name=\"description\" content=\"Gat\u00f3 d\u2019ametlles, patrimoni original illenc, resultat d\u2019una simbiosi entre la cuina francesa i la mallorquina, 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