{"id":206206,"date":"2017-08-01T13:28:53","date_gmt":"2017-08-01T13:28:53","guid":{"rendered":"http:\/\/disteco.com\/receptes-de-cuina\/carpaccio-de-ternera-del-girones\/"},"modified":"2017-09-11T17:47:29","modified_gmt":"2017-09-11T17:47:29","slug":"carpaccio-de-vedella-del-girones","status":"publish","type":"page","link":"https:\/\/disteco.com\/ca\/carpaccio-de-vedella-del-girones\/","title":{"rendered":"Carpaccio de vedella del Giron\u00e8s"},"content":{"rendered":"

[et_pb_section bb_built=”1″ admin_label=”section” background_color=”rgba(255,255,255,0.02)” custom_padding=”||0px|” padding_mobile=”on” _builder_version=”3.0.51″ background_image=”http:\/\/disteco.com\/wp-content\/uploads\/2017\/08\/Carpaccio-ternera.jpg” parallax=”on” parallax_method=”off”][et_pb_row admin_label=”row” custom_padding=”||0px|” padding_mobile=”on” column_padding_mobile=”on” parallax_method_1=”off” _builder_version=”3.0.51″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″][et_pb_divider admin_label=”Divider” height=”110″ _builder_version=”3.0.51″ \/][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ admin_label=”Section” background_color=”#f7f7f4″ custom_padding=”0px||0px|” _builder_version=”3.0.51″][et_pb_row admin_label=”row” use_custom_width=”on” custom_width_px=”620px” custom_padding=”0px||0px|” column_padding_mobile=”on” parallax_method_1=”off” parallax_method_2=”off” _builder_version=”3.0.51″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″][et_pb_image admin_label=”logo GAD” src=”http:\/\/disteco.com\/wp-content\/uploads\/2017\/03\/gad-grup-alimentari-disteco.png” animation=”off” sticky=”on” align=”center” _builder_version=”3.0.51″ custom_margin=”-48px|||” \/][et_pb_text admin_label=”Familia de recetas” text_orientation=”center” _builder_version=”3.0.51″ text_font=”PT Sans|on|||” text_text_color=”#bcbcbc” text_letter_spacing=”2px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”||0px|” custom_padding=”||0px|” inline_fonts=”Montserrat”]<\/p>\n

\u00a0<\/span><\/p>\n

[\/et_pb_text][et_pb_text admin_label=”T\u00edtulo” text_orientation=”center” max_width=”660px” _builder_version=”3.0.51″ text_font=”PT Sans||||” text_font_size=”72″ text_font_size_tablet=”52″ text_font_size_last_edited=”on|desktop” text_text_color=”#1d1d1d” text_line_height=”1.1em” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”18px||80px|”]<\/p>\n

Carpaccio de vedella del Giron\u00e8s<\/strong><\/span><\/h1>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Fila” custom_padding=”0px|0px|0px|0px” background_position_1=”top_left” background_position_2=”top_left” background_repeat_1=”no-repeat” background_repeat_2=”no-repeat” _builder_version=”3.0.51″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”1_4″][et_pb_text admin_label=”Autor receta” _builder_version=”3.0.51″]<\/p>\n

\n

Autor:<\/strong>\u00a0DISTECO<\/span><\/p>\n

 <\/p>\n

\n

Tipo de plato:<\/strong>\u00a0ENTRANTE o PRIMER PLATO<\/span><\/p>\n

Tipo de cocina:<\/strong>\u00a0SANA<\/span><\/p>\n

Tiempo de preparaci\u00f3n:\u00a0<\/strong>\u00a05-10 minutos (m\u00e1s 3 horas para endurecer la carne en el congelador)<\/span><\/p>\n

Dificultad:<\/strong>\u00a0F\u00c1CIL<\/span><\/p>\n<\/div>\n<\/div>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”3_4″][et_pb_image admin_label=”Image” src=”http:\/\/disteco.com\/wp-content\/uploads\/2017\/08\/Carpaccio-ternera.jpg” animation=”fade_in” sticky=”on” _builder_version=”3.0.51″ \/][et_pb_text admin_label=”T\u00edtulo imagen” max_width=”400px” _builder_version=”3.0.51″ text_font=”PT Serif||on||” text_font_size=”12″ text_text_color=”#363636″ text_line_height=”1.2em” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”6px|||” inline_fonts=”Comfortaa”] Carpaccio de vedella del Giron\u00e8s<\/span> [\/et_pb_text][et_pb_divider admin_label=”Separador” color=”#aeaeac” show_divider=”on” divider_style=”solid” divider_position=”top” hide_on_mobile=”off” _builder_version=”3.0.51″ custom_css_main_element=”width:130px;” \/][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ admin_label=”Section” transparent_background=”on” custom_padding=”0px|||” padding_mobile=”on” _builder_version=”3.0.51″][et_pb_row admin_label=”Fila” custom_padding=”0px|0px|55px|0px” background_position_1=”top_left” background_position_2=”top_left” background_repeat_1=”no-repeat” background_repeat_2=”no-repeat” _builder_version=”3.0.51″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″][et_pb_text admin_label=”Ingredientes” max_width=”800px” _builder_version=”3.0.51″ text_font_size_last_edited=”on|desktop” text_text_color=”#363636″ text_line_height=”1.5em” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”30px||0px|” inline_fonts=”Comfortaa”]<\/p>\n

\n

Ingredients<\/strong><\/h2>\n

 <\/p>\n

 <\/p>\n<\/div>\n

Aquesta recepta \u00e9s una de les m\u00e9s tradicionals. Per elaborar-la es necessita:<\/p>\n

    \n
  • 1\/2 quilo de filet de vedella en una sola pe\u00e7a.<\/li>\n
  • Formatge parmes\u00e0 tallat en l\u00e0mines molt fines.<\/li>\n
  • Oli d\u2019oliva.<\/li>\n
  • Vinagre de modema.<\/li>\n
  • Pebre negre.<\/li>\n<\/ul>\n

    [\/et_pb_text][et_pb_text admin_label=”Receta” max_width=”1400px” _builder_version=”3.0.51″ text_font_size_last_edited=”on|desktop” text_text_color=”#363636″ text_line_height=”1.5em” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”30px||0px|” inline_fonts=”Comfortaa”]<\/p>\n

    Recepta de Carpaccio de vedella del Giron\u00e8s<\/strong><\/h2>\n
      \n
    • La base d\u2019un bon carpaccio de vedella \u00e9s tallar la carn el m\u00e9s fina possible.<\/li>\n
    • Es recomana despr\u00e9s de tallar donar-li uns cops a la carn per fer-la encara m\u00e9s fina.<\/li>\n
    • Amb l\u2019oli d\u2019oliva i el vinagre de M\u00f2dena s\u2019elabora una vinagreta (tres parts d\u2019oli per una de vinagre).<\/li>\n
    • S\u2019aboca part de la vinagreta al plat en el qual anem a servir el carpaccio.<\/li>\n
    • A continuaci\u00f3 es distribueix la carn sobre de la vinagreta.<\/li>\n
    • S\u2019afegeixen per sobre les l\u00e0mines de formatge parmes\u00e0 i se salpebra.<\/li>\n
    • Finalment s\u2019aboca per sobre la resta de la vinagreta.<\/li>\n<\/ul>\n

      [\/et_pb_text][et_pb_text admin_label=”Ingredientes” max_width=”800px” _builder_version=”3.0.51″ text_font_size_last_edited=”on|desktop” text_text_color=”#363636″ text_line_height=”1.5em” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”30px||0px|” inline_fonts=”Comfortaa”]<\/p>\n

      Ingredients<\/strong><\/h2>\n

       <\/p>\n

      Per als que volen \u00a0un plat una mica m\u00e9s elaborat necessitem:<\/p>\n

        \n
      • 1\/2 quilo de filet de vedella del Giron\u00e8s.<\/li>\n
      • Formatge parmes\u00e0.<\/li>\n
      • Nous.<\/li>\n
      • Sal.<\/li>\n
      • Pebre negre.<\/li>\n
      • All.<\/li>\n
      • Julivert.<\/li>\n
      • Suc de llimona.<\/li>\n
      • Oli d\u2019oliva.<\/li>\n<\/ul>\n

        [\/et_pb_text][et_pb_text admin_label=”Receta” max_width=”1400px” _builder_version=”3.0.51″ text_font_size_last_edited=”on|desktop” text_text_color=”#363636″ text_line_height=”1.5em” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”30px||0px|” inline_fonts=”Comfortaa”]<\/p>\n

        Recepta de Carpaccio de vedella del Giron\u00e8s amb parmes\u00e0 i nous<\/strong><\/h2>\n

         <\/p>\n

         <\/p>\n

          \n
        • Tallem i disposem la carn al plat en qu\u00e8 l\u2019anem a servir.<\/li>\n
        • Espremem mitja llimona sobre la carn i sobre d\u2019ella escampem l\u2019all, unes nous, julivert i formatge parmes\u00e0, tot aix\u00f2 tallat en petits trossos.<\/li>\n
        • Afegim sal i pebre i reguem amb un raig d\u2019oli.<\/li>\n<\/ul>\n

           <\/p>\n

          [\/et_pb_text][et_pb_text admin_label=”Valor nutricional ” max_width=”800px” _builder_version=”3.0.51″ text_font_size_last_edited=”on|desktop” text_text_color=”#363636″ text_line_height=”1.5em” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”30px||0px|” inline_fonts=”Comfortaa”]<\/p>\n

          <\/h2>\n

          Informaci\u00f3 nutricional de 100 gr. de Carpaccio de vedella del Giron\u00e8s<\/strong><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
          Calories<\/td>\n229 kcal.<\/td>\n<\/tr>\n
          Prote\u00efnes<\/td>\n29,85 g.<\/td>\n<\/tr>\n
          Colesterol<\/td>\n113 mg.<\/td>\n<\/tr>\n
          Sodi<\/td>\n55 mg.<\/td>\n<\/tr>\n
          Carbohidrats<\/td>\n0,00 g.<\/td>\n<\/tr>\n
          Fibra<\/td>\n0 g.<\/td>\n<\/tr>\n
          Sucres<\/td>\n0 g.<\/td>\n<\/tr>\n
          Greix<\/td>\n11,3 g.<\/td>\n<\/tr>\n
          Greix Saturat<\/td>\n4,244 g.<\/td>\n<\/tr>\n
          Greix Monoinsaturat<\/td>\n4,363 g.<\/td>\n<\/tr>\n
          Greix Poliinsaturat<\/td>\n0,793 g.<\/td>\n<\/tr>\n
          Sodi<\/td>\n<\/td>\n\u00a0409 mg.<\/td>\n<\/tr>\n
          Potassi<\/td>\n<\/td>\n\u00a0322 mg.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

          [\/et_pb_text][et_pb_text admin_label=”Comentarios a la receta” text_orientation=”justified” max_width=”1400px” _builder_version=”3.0.51″ text_font_size_last_edited=”on|desktop” text_text_color=”#363636″ text_line_height=”1.5em” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”30px||0px|” inline_fonts=”Comfortaa”]<\/p>\n

          <\/h2>\n

          <\/h2>\n

          <\/h2>\n

          Carpaccio de vedella, una recepta deliciosa<\/strong><\/h2>\n

           <\/p>\n

          El carpaccio de vedella \u00e9s una recepta italiana.<\/p>\n

          Pel que sembla aquesta recepta va ser preparada per primera vegada per a una marquesa a la qual per motius de salut havien recomanat la ingesta de carn crua.<\/p>\n

          En el carpaccio de vedella la carn no es cuina, per aix\u00f2 \u00e9s important tallar-la a l\u00e0mines molt fines.<\/p>\n

          El carpaccio \u00e9s una de les receptes italianes m\u00e9s populars i hi ha diferents maneres de amanir la carn de vedella.<\/p>\n

          <\/div>\n

          [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

          \u00a0 Carpaccio de vedella del Giron\u00e8s Autor:\u00a0DISTECO   Tipo de plato:\u00a0ENTRANTE o PRIMER PLATO Tipo de cocina:\u00a0SANA Tiempo de preparaci\u00f3n:\u00a0\u00a05-10 minutos (m\u00e1s 3 horas para endurecer la carne en el congelador) Dificultad:\u00a0F\u00c1CIL Carpaccio de vedella del Giron\u00e8s Ingredients     Aquesta recepta \u00e9s una de les m\u00e9s tradicionals. Per elaborar-la es necessita: 1\/2 quilo de […]<\/p>\n","protected":false},"author":1,"featured_media":205724,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-206206","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nCarpaccio de vedella del Giron\u00e8s<\/title>\n<meta name=\"description\" content=\"El carpaccio de vedella va ser preparada per primera vegada per a una marquesa a la qual per motius de salut havien recomanat la ingesta de carn crua.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/disteco.com\/ca\/carpaccio-de-vedella-del-girones\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" 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