{"id":17677,"date":"2025-02-09T18:47:37","date_gmt":"2025-02-09T17:47:37","guid":{"rendered":"https:\/\/agora.xtec.cat\/iesramoncoll\/?p=17677"},"modified":"2025-02-09T18:47:37","modified_gmt":"2025-02-09T17:47:37","slug":"orada-a-la-sal","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/iesramoncoll\/general\/orada-a-la-sal\/","title":{"rendered":"Orada a la sal"},"content":{"rendered":"

\"\"L’actual men\u00fa de l’Escola d’Hostaleria de Lloret de Mar, inclou, com a plat de peix, l’orada a la sal.<\/p>\n

Si la voleu fer a casa \u00e9s molt senzill. Sobre una safata, poseu una capa de sal gruixuda per al forn amb unes branquetes de farigola i de roman\u00ed i unes rodanxes de llimona. Poseu les orades sobre la capa de sal i cobriu-les totalment amb una altra capa de sal. Humitegeu una miqueta la sal de sobre i poseu la safata al forn a 185 graus durant 16 minuts. I ja est\u00e0. Com podeu comprovar, aquesta recepta d’orada a la sal \u00e9s molt f\u00e0cil i r\u00e0pida de fer.<\/p>\n

La t\u00e8cnica de cocci\u00f3 a la sal t\u00e9 segles d’antiguitat i \u00e9s molt simple, al mateix temps que efectiva, ja que, amb la sal, el peix es cuina en el seu propi suc, obtenint aix\u00ed un resultat amb un sabor totalment pur i potent.<\/p>\n","protected":false},"excerpt":{"rendered":"

L’actual men\u00fa de l’Escola d’Hostaleria de Lloret de Mar, inclou, com a plat de peix, l’orada a la sal.
\nSi la voleu fer a casa \u00e9s molt senzill. Sobre una safata, poseu una capa de sal gruixuda per al forn amb unes branquetes de farigola i… Llegeix m\u00e9s\u00bb<\/a><\/p>\n","protected":false},"author":5,"featured_media":17678,"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-17677","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\/17677","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=17677"}],"version-history":[{"count":1,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/17677\/revisions"}],"predecessor-version":[{"id":17679,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/17677\/revisions\/17679"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/media\/17678"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/media?parent=17677"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/categories?post=17677"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/tags?post=17677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}