{"id":16556,"date":"2024-04-17T12:33:48","date_gmt":"2024-04-17T10:33:48","guid":{"rendered":"https:\/\/agora.xtec.cat\/iesramoncoll\/?p=16556"},"modified":"2024-04-17T12:34:10","modified_gmt":"2024-04-17T10:34:10","slug":"el-plat-destacat-de-la-setmana-steak-tartar","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/iesramoncoll\/general\/el-plat-destacat-de-la-setmana-steak-tartar\/","title":{"rendered":"El plat destacat de la setmana: steak t\u00e0rtar"},"content":{"rendered":"<p style=\"text-align: justify;\"><a href=\"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2024\/04\/steak-tartar.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-16560\" src=\"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2024\/04\/steak-tartar.jpg\" alt=\"\" width=\"1536\" height=\"1024\" srcset=\"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2024\/04\/steak-tartar.jpg 1536w, https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2024\/04\/steak-tartar-300x200.jpg 300w, https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2024\/04\/steak-tartar-1024x683.jpg 1024w, https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2024\/04\/steak-tartar-768x512.jpg 768w\" sizes=\"auto, (max-width: 1536px) 100vw, 1536px\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">Aquesta setmana destaquem el segon entrant: l&#8217;<em><span class=\"hiddenSpellError\">steak<\/span><\/em>\u00a0t\u00e0rtar. Un plat mundialment conegut que s&#8217;origina l&#8217;any 1237. Durant la invasi\u00f3 de R\u00fassia, els genets de Mong\u00f2lia, tamb\u00e9 anomenats t\u00e0rtars, durant el dia posaven la carn crua entre la cadira de muntar i el llom del cavall, de manera que aquesta s&#8217;estovava i macerava al llarg del dia, i aix\u00ed, al vespre, se la menjaven.<\/p>\n<p style=\"text-align: justify;\">A l&#8217;Escola d&#8217;Hostaleria de Lloret de Mar, piquem la carn en petits daus sense xafar-la i hi afegim ceba, cogombrets i cibulet. Tamb\u00e9 hi posem t\u00e0peres fregides per sobre, per tal que estiguin ben cruixents. Despr\u00e9s, afegim mostassa de Dijon casolana i maridarem amb sal, pebre i tabasco vermell per aconseguir una cocci\u00f3 picant. Finalment, afegim el rovell d&#8217;ou per obtenir un gust m\u00e9s suau i decorem amb torradetes i brioix.<\/p>\n<p style=\"text-align: justify;\">Aquest plat ens fa especialment il\u00b7lusi\u00f3 perqu\u00e8 es tracta d&#8217;un plat d&#8217;elaboraci\u00f3 a quatre mans. Es fa una preparaci\u00f3 pr\u00e8via a cuina per l&#8217;alumnat de CFGM de Cuina i Gastronomia i, seguidament, es finalitza a la sala, a mans de l&#8217;alumnat de CFGM de Serveis en Restauraci\u00f3, davant del client.<\/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\/04\/steak-tartar.jpg\"><\/a><br \/>\nAquesta setmana destaquem el segon entrant: l&#8217;steak\u00a0t\u00e0rtar. Un plat mundialment conegut que s&#8217;origina l&#8217;any 1237. Durant la invasi\u00f3 de R\u00fassia, els genets de Mong\u00f2lia, tamb\u00e9 anomenats t\u00e0rtars, durant el dia posaven la carn crua entre la cadira de muntar i el llom del cavall,&hellip;  <a href=\"https:\/\/agora.xtec.cat\/iesramoncoll\/general\/el-plat-destacat-de-la-setmana-steak-tartar\/\" title=\"Read El plat destacat de la setmana: steak t\u00e0rtar\">Llegeix m\u00e9s\u00bb<\/a><\/p>\n","protected":false},"author":5,"featured_media":16560,"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":[325,326,30,563,1],"tags":[353,333,192],"class_list":["post-16556","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cfgm-cuina","category-cfgm-sala","category-cicles-formatius","category-ensenyaments-professionals","category-general","tag-alimentacio","tag-aula-daplicacio","tag-gastronomia"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/16556","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=16556"}],"version-history":[{"count":2,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/16556\/revisions"}],"predecessor-version":[{"id":16562,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/16556\/revisions\/16562"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/media\/16560"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/media?parent=16556"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/categories?post=16556"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/tags?post=16556"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}