{"id":16083,"date":"2024-02-28T10:11:51","date_gmt":"2024-02-28T09:11:51","guid":{"rendered":"https:\/\/agora.xtec.cat\/iesramoncoll\/?p=16083"},"modified":"2024-02-28T10:11:51","modified_gmt":"2024-02-28T09:11:51","slug":"les-textures-de-carxofa","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/iesramoncoll\/general\/les-textures-de-carxofa\/","title":{"rendered":"Les textures de carxofa"},"content":{"rendered":"<p style=\"text-align: justify;\"><a href=\"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2024\/02\/IMG-20240221-WA0001.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-16085\" src=\"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2024\/02\/IMG-20240221-WA0001.jpg\" alt=\"\" width=\"787\" height=\"591\" srcset=\"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2024\/02\/IMG-20240221-WA0001.jpg 1501w, https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2024\/02\/IMG-20240221-WA0001-300x225.jpg 300w, https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2024\/02\/IMG-20240221-WA0001-1024x769.jpg 1024w, https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2024\/02\/IMG-20240221-WA0001-768x577.jpg 768w, https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2024\/02\/IMG-20240221-WA0001-200x150.jpg 200w\" sizes=\"auto, (max-width: 787px) 100vw, 787px\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">Les textures de carxofa amb pernil \u00e9s un plat que requereix diferents tipus de coccions per aconseguir les variades textures de la carxofa. En primer lloc, la bullim triturada ben fina per tal de presentar-la com a fons de plat en format de crema. En segon lloc, fem les carxofes confitades, que coem a foc baix per fer que adquireixin una textura tendra i cremosa que gaireb\u00e9 es fongui a la boca. En tercer lloc, i com a coronaci\u00f3 del plat, posem les carxofes fregides que hem tallat finetes i hem fregit sobtadament per obtenir uns xips de carxofes que contrasten amb la crema de carxofa i la carxofa confitada. Per acabar, afegim el pernil de gla, que atorga al plat un punt salat. La combinaci\u00f3 de la carxofa i el pernil \u00e9s sublim en boca, ja que ofereix contrast de textura i contrast de sabor.<\/p>\n<p style=\"text-align: right;\"><span style=\"color: #666699;\">Equip d&#8217;ensenyaments professionals.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p><a href=\"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2024\/02\/IMG-20240221-WA0001.jpg\"><\/a><br \/>\nLes textures de carxofa amb pernil \u00e9s un plat que requereix diferents tipus de coccions per aconseguir les variades textures de la carxofa. En primer lloc, la bullim triturada ben fina per tal de presentar-la com a fons de plat en format de crema.&hellip;  <a href=\"https:\/\/agora.xtec.cat\/iesramoncoll\/general\/les-textures-de-carxofa\/\" title=\"Read Les textures de carxofa\">Llegeix m\u00e9s\u00bb<\/a><\/p>\n","protected":false},"author":5,"featured_media":16085,"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":[325,30,563,1],"tags":[353,333,544,192,98],"class_list":["post-16083","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cfgm-cuina","category-cicles-formatius","category-ensenyaments-professionals","category-general","tag-alimentacio","tag-aula-daplicacio","tag-escola-dhostaleria-de-lloret","tag-gastronomia","tag-menu"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/16083","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/comments?post=16083"}],"version-history":[{"count":1,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/16083\/revisions"}],"predecessor-version":[{"id":16086,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/16083\/revisions\/16086"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/media\/16085"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/media?parent=16083"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/categories?post=16083"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/tags?post=16083"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}