{"id":3047,"date":"2018-05-08T13:50:39","date_gmt":"2018-05-08T11:50:39","guid":{"rendered":"http:\/\/agora.xtec.cat\/esc-elfar\/?p=3047"},"modified":"2018-05-08T13:52:28","modified_gmt":"2018-05-08T11:52:28","slug":"sanxova-de-cadaques","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/esc-elfar\/nivells\/sanxova-de-cadaques\/","title":{"rendered":"S’anxova de Cadaqu\u00e9s"},"content":{"rendered":"

Ahir a la tarda\u00a0l’alumnat de quart vam fer una visita a l’empresa “S’anxova de Cadaqu\u00e9s”\u00a0d’en Josep G\u00fcibas. All\u00e0 molt amablament ens van mostrar, in situ i pas a pas, tot el procediment\u00a0del sala\u00f3.<\/p>\n

Primer es compra l’anxova, concretament durant els mesos d’abril a juny i d’agost a setembre. Aquestes dates s\u00f3n les m\u00e9s indicades perqu\u00e8 \u00e9s quan el peix t\u00e9 una major qualitat. Llavors\u00a0se li treu el cap i la tripa. Un cop neta, se la deixa reposar amb sal i pebre. Al cap d’un mes, es col\u00b7loquen de nou per\u00f2 aquesta vegada m\u00e9s minuciosament, per capes, i amb un mica del l\u00edquid que desprenen a la primera fase del proc\u00e9s. Aleshores es deixen reposar\u00a0un m\u00ednim de nou mesos a una temperatura m\u00e0xima de vint graus perqu\u00e8 no es facin mal b\u00e9. Finalment es poden netejar i servir!<\/p>\n

Despr\u00e9s de con\u00e8ixer el proc\u00e9s, en un petit pot vam\u00a0aplicar la t\u00e8cnica que ens havien explicat, d’aqu\u00ed nou mesos en farem la degustaci\u00f3. Per acabar, vam fer un tastet de pa amb tom\u00e0quet i anvoxes, moltes gr\u00e0cies Josep, estaven per llepar-se’n els dits!<\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Ahir a la tarda\u00a0l’alumnat de quart vam fer una visita a l’empresa “S’anxova de Cadaqu\u00e9s”\u00a0d’en Josep G\u00fcibas. All\u00e0 molt amablament ens van mostrar, in situ i pas a pas, tot el procediment\u00a0del sala\u00f3.
\nPrimer es compra l’anxova, concretament durant els mesos d’abril a juny i d’agost… Llegeix m\u00e9s\u00bb<\/a><\/p>\n","protected":false},"author":7,"featured_media":3055,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[1],"tags":[75,71,16,98],"class_list":["post-3047","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nivells","tag-4t","tag-cm","tag-sortides","tag-tallers"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/esc-elfar\/wp-json\/wp\/v2\/posts\/3047","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/esc-elfar\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/esc-elfar\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/esc-elfar\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/esc-elfar\/wp-json\/wp\/v2\/comments?post=3047"}],"version-history":[{"count":3,"href":"https:\/\/agora.xtec.cat\/esc-elfar\/wp-json\/wp\/v2\/posts\/3047\/revisions"}],"predecessor-version":[{"id":3057,"href":"https:\/\/agora.xtec.cat\/esc-elfar\/wp-json\/wp\/v2\/posts\/3047\/revisions\/3057"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/esc-elfar\/wp-json\/wp\/v2\/media\/3055"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/esc-elfar\/wp-json\/wp\/v2\/media?parent=3047"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/esc-elfar\/wp-json\/wp\/v2\/categories?post=3047"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/esc-elfar\/wp-json\/wp\/v2\/tags?post=3047"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}