{"id":16749,"date":"2024-05-13T14:00:19","date_gmt":"2024-05-13T12:00:19","guid":{"rendered":"https:\/\/agora.xtec.cat\/iesramoncoll\/?p=16749"},"modified":"2024-05-13T14:00:19","modified_gmt":"2024-05-13T12:00:19","slug":"el-plat-destacat-de-la-setmana-turbot-amb-crema-de-porros-i-verdures","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/iesramoncoll\/general\/el-plat-destacat-de-la-setmana-turbot-amb-crema-de-porros-i-verdures\/","title":{"rendered":"El plat destacat de la setmana: turbot amb crema de porros i verdures"},"content":{"rendered":"

El turbot \u00e9s un peix de luxe conegut pel seu sabor delicat i la seva textura suau. En aquesta ocasi\u00f3, a l’Escola d’Hostaleria del Coll i Rod\u00e9s, el combinem amb una salsa cremosa de porros, que aporta un toc arom\u00e0tic i sabor\u00f3s. La crema de porros la preparem curosament tallant els porros en porcions petites i posant-los a bullir suaument fins que estan tovets per fer la barreja amb nata i aconseguir una textura sedosa. Aquesta salsa crea una combinaci\u00f3 harmoniosa que real\u00e7a els sabors naturals del turbot sense tapar ni la seva textura ni el seu sabor ni el seu aroma.<\/p>\n

Acompanyem aquest plat amb verdures fresques de temporada, concretament, p\u00e8sols, esp\u00e0rrecs verds i pastanaga, que seleccionem amb cura per complementar tant el sabor com la presentaci\u00f3 del plat i aportar uns tocs de color, textura i frescor.<\/p>\n

Equip d’ensenyaments professionals.<\/span><\/p>\n

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

El turbot \u00e9s un peix de luxe conegut pel seu sabor delicat i la seva textura suau. En aquesta ocasi\u00f3, a l’Escola d’Hostaleria del Coll i Rod\u00e9s, el combinem amb una salsa cremosa de porros, que aporta un toc arom\u00e0tic i sabor\u00f3s. La crema de… Llegeix m\u00e9s\u00bb<\/a><\/p>\n","protected":false},"author":5,"featured_media":16720,"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-16749","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\/16749","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=16749"}],"version-history":[{"count":1,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/16749\/revisions"}],"predecessor-version":[{"id":16751,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/16749\/revisions\/16751"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/media\/16720"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/media?parent=16749"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/categories?post=16749"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/tags?post=16749"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}