{"id":206292,"date":"2017-09-01T14:39:21","date_gmt":"2017-09-01T14:39:21","guid":{"rendered":"http:\/\/disteco.com\/?page_id=206292\/"},"modified":"2022-11-25T12:10:06","modified_gmt":"2022-11-25T12:10:06","slug":"espatlla-de-porc-farcida-amb-botifarra-negra-i-calamars","status":"publish","type":"page","link":"https:\/\/disteco.com\/ca\/espatlla-de-porc-farcida-amb-botifarra-negra-i-calamars\/","title":{"rendered":"Espatlla de porc farcida amb botifarra negra i calamars"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; admin_label=&#8221;section&#8221; _builder_version=&#8221;3.22&#8243; background_color=&#8221;rgba(255,255,255,0.02)&#8221; background_image=&#8221;https:\/\/disteco.com\/wp-content\/uploads\/2017\/08\/espalda-de-cerdo-rellena-con-butifarra-negra-y-calamares.png&#8221; parallax=&#8221;on&#8221; parallax_method=&#8221;off&#8221; custom_padding=&#8221;||0px|&#8221; custom_padding_tablet=&#8221;||0px|&#8221; padding_mobile=&#8221;on&#8221;][et_pb_row padding_mobile=&#8221;on&#8221; column_padding_mobile=&#8221;on&#8221; admin_label=&#8221;row&#8221; _builder_version=&#8221;3.25&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; custom_padding=&#8221;||0px|&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_divider show_divider=&#8221;off&#8221; disabled_on=&#8221;on|on|off&#8221; admin_label=&#8221;Divider&#8221; _builder_version=&#8221;3.23.4&#8243; height=&#8221;110px&#8221;][\/et_pb_divider][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=&#8221;1&#8243; admin_label=&#8221;Section&#8221; _builder_version=&#8221;3.22&#8243; background_color=&#8221;#f7f7f4&#8243; custom_padding=&#8221;0px||0px|&#8221;][et_pb_row column_padding_mobile=&#8221;on&#8221; admin_label=&#8221;row&#8221; _builder_version=&#8221;3.25&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; max_width=&#8221;620px&#8221; custom_padding=&#8221;0px||0px|&#8221; use_custom_width=&#8221;on&#8221; custom_width_px=&#8221;620px&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_image src=&#8221;https:\/\/disteco.com\/wp-content\/uploads\/2017\/03\/gad-grup-alimentari-disteco.png&#8221; show_bottom_space=&#8221;off&#8221; align=&#8221;center&#8221; align_tablet=&#8221;center&#8221; align_last_edited=&#8221;on|desktop&#8221; admin_label=&#8221;logo GAD&#8221; _builder_version=&#8221;3.23&#8243; custom_margin=&#8221;-48px|||&#8221; animation=&#8221;off&#8221; sticky=&#8221;on&#8221;][\/et_pb_image][et_pb_text admin_label=&#8221;Familia de recetas&#8221; _builder_version=&#8221;3.27.4&#8243; text_font=&#8221;PT Sans|on|||&#8221; text_text_color=&#8221;#bcbcbc&#8221; text_letter_spacing=&#8221;2px&#8221; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; text_orientation=&#8221;center&#8221; module_alignment=&#8221;center&#8221; custom_margin=&#8221;||0px|&#8221; custom_padding=&#8221;||0px|&#8221; inline_fonts=&#8221;Montserrat&#8221;]<\/p>\n<p class=\"\" style=\"text-align: center;\"><span style=\"font-family: Montserrat; font-weight: normal; font-size: large;\">\u00a0<\/span><\/p>\n<p>[\/et_pb_text][et_pb_text admin_label=&#8221;T\u00edtulo&#8221; _builder_version=&#8221;3.27.4&#8243; text_font=&#8221;PT Sans||||&#8221; text_text_color=&#8221;#1d1d1d&#8221; text_font_size=&#8221;72&#8243; text_line_height=&#8221;1.1em&#8221; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; text_orientation=&#8221;center&#8221; max_width=&#8221;660px&#8221; module_alignment=&#8221;center&#8221; custom_margin=&#8221;18px||80px|&#8221; text_font_size_tablet=&#8221;52&#8243; text_font_size_phone=&#8221;&#8221; text_font_size_last_edited=&#8221;on|desktop&#8221;]<\/p>\n<h1 class=\"entry-title\"><span style=\"color: #000000;\"><strong>Espatlla de porc farcida amb botifarra negra i calamars<\/strong><\/span><\/h1>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=&#8221;Fila&#8221; _builder_version=&#8221;3.25&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; custom_padding=&#8221;0px|0px|0px|0px&#8221; column_structure=&#8221;1_4,3_4&#8243;][et_pb_column type=&#8221;1_4&#8243; _builder_version=&#8221;3.25&#8243; background_position=&#8221;top_left&#8221; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text admin_label=&#8221;Autor receta&#8221; _builder_version=&#8221;4.9.4&#8243; hover_enabled=&#8221;0&#8243; sticky_enabled=&#8221;0&#8243;]<\/p>\n<div class=\"divERSHeadItems\">\n<div class=\"divERSHeadItems\">\n<div class=\"divERSHeadItems\"><\/div>\n<div class=\"divERSHeadItems\"><strong style=\"color: #000000;\">Autors:<\/strong><span style=\"color: #000000;\">\u00a0<\/span><span style=\"color: #000000;\">DAVID PARDO i MAURICIO PINEDA.<\/span><\/div>\n<\/div>\n<p><span style=\"color: #000000;\">ALUMNES DEL SEGON CICLE FORMATIU DE CUINA DE L&#8217;INS CAVALL BERNAT DE TERRASSA.\u00a0<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>Tipus de plat:<\/strong>\u00a0SEGON PLAT<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>Tipus de cuina:<\/strong>\u00a0SANA<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>Temps de preparaci\u00f3: <\/strong>\u00a01 hora 45 minuts.<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>Dificultat:<\/strong>\u00a0MEDIA<\/span><\/p>\n<\/div>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;3_4&#8243; _builder_version=&#8221;3.25&#8243; background_position=&#8221;top_left&#8221; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_image src=&#8221;https:\/\/disteco.com\/wp-content\/uploads\/2017\/08\/espalda-de-cerdo-rellena-con-butifarra-negra-y-calamares.png&#8221; show_bottom_space=&#8221;off&#8221; align_tablet=&#8221;center&#8221; align_last_edited=&#8221;on|desktop&#8221; admin_label=&#8221;Image&#8221; _builder_version=&#8221;3.23&#8243; animation_style=&#8221;fade&#8221; animation_duration=&#8221;500ms&#8221; animation=&#8221;fade_in&#8221; sticky=&#8221;on&#8221;][\/et_pb_image][et_pb_text admin_label=&#8221;T\u00edtulo imagen&#8221; _builder_version=&#8221;3.27.4&#8243; text_font=&#8221;PT Serif||on||&#8221; text_text_color=&#8221;#363636&#8243; text_font_size=&#8221;12&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; max_width=&#8221;400px&#8221; custom_margin=&#8221;6px|||&#8221; inline_fonts=&#8221;Comfortaa&#8221;] <span style=\"color: #e02b20; font-family: Comfortaa;\">Espatlla de porc farcida amb botifarra negra i calamars<\/span> [\/et_pb_text][et_pb_divider color=&#8221;#aeaeac&#8221; admin_label=&#8221;Separador&#8221; _builder_version=&#8221;3.2&#8243; custom_css_main_element=&#8221;width:130px;&#8221; hide_on_mobile=&#8221;off&#8221;][\/et_pb_divider][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=&#8221;1&#8243; admin_label=&#8221;Section&#8221; _builder_version=&#8221;3.22&#8243; background_color=&#8221;#f7f7f4&#8243; custom_padding=&#8221;0px|||&#8221; custom_padding_tablet=&#8221;0px|||&#8221; padding_mobile=&#8221;on&#8221;][et_pb_row admin_label=&#8221;Fila&#8221; _builder_version=&#8221;3.25&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; custom_padding=&#8221;0px|0px|55px|0px&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; background_position=&#8221;top_left&#8221; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text admin_label=&#8221;Ingredientes&#8221; _builder_version=&#8221;3.27.4&#8243; text_text_color=&#8221;#363636&#8243; text_line_height=&#8221;1.5em&#8221; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; max_width=&#8221;800px&#8221; custom_margin=&#8221;30px||0px|&#8221; text_font_size_tablet=&#8221;&#8221; text_font_size_phone=&#8221;&#8221; text_font_size_last_edited=&#8221;on|desktop&#8221; inline_fonts=&#8221;Comfortaa&#8221;]<\/p>\n<div class=\"ERSIngredients\"><\/div>\n<h1 class=\"ERSIngredientsHeader ERSHeading\"><strong>Ingredients<\/strong><\/h1>\n<p>&nbsp;<\/p>\n<p>Per preparar l&#8217;esquena de porc farcida amb botifarra negra i calamars es necessiten els seg\u00fcents ingredients:<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h3><strong>Ingredients per a per a l&#8217;esquena aromatitzada amb caiena<\/strong><\/h3>\n<ul>\n<li>Esquena, 0,5 kg.<\/li>\n<li>Cayena, 0,001 kg.<\/li>\n<li>Oli, 0,1 l.<\/li>\n<li>Sal, 0,001 kg.<\/li>\n<li>Pebre, 0,001 kg.<\/li>\n<li>Romero, 0,001 kg.<\/li>\n<\/ul>\n<h3><\/h3>\n<h3><strong>Ingredients per a la salsa de la\u00a0\u201cbrasa\u201d<\/strong><\/h3>\n<div id=\"gt-res-c\" class=\"g-unit\">\n<div id=\"gt-res-p\">\n<div id=\"gt-res-data\">\n<div id=\"gt-res-wrap\">\n<div id=\"gt-res-content\">\n<ul>\n<li id=\"gt-res-dir-ctr\" class=\"trans-verified-button-small\" dir=\"ltr\"><span id=\"result_box\" class=\"\" lang=\"ca\">Pastanaga,\u00a00,12\u00a0kg.<br \/>\n<\/span><\/li>\n<li class=\"trans-verified-button-small\" dir=\"ltr\"><span id=\"result_box\" class=\"\" lang=\"ca\"><span class=\"\">Porro<\/span>,\u00a00,12\u00a0kg.<br \/>\n<\/span><\/li>\n<li class=\"trans-verified-button-small\" dir=\"ltr\"><span id=\"result_box\" class=\"\" lang=\"ca\">Api,\u00a00,12\u00a0kg.<br \/>\n<\/span><\/li>\n<li class=\"trans-verified-button-small\" dir=\"ltr\"><span id=\"result_box\" class=\"\" lang=\"ca\">Oli,\u00a00,001\u00a0l.<br \/>\n<\/span><\/li>\n<li class=\"trans-verified-button-small\" dir=\"ltr\"><span id=\"result_box\" class=\"\" lang=\"ca\">Sal,\u00a00,001\u00a0kg<span class=\"\">.<\/span><\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<h3><\/h3>\n<h3><strong>Ingredients per a la reducci\u00f3 del Porto<\/strong><\/h3>\n<ul>\n<li>Ceba de platerets, 0,1 kg.<\/li>\n<li>Remolatxa, 0,1 kg.<\/li>\n<li>Mantega, 0,001 kg.<\/li>\n<li>Vi de Porto, 0,1 l.<\/li>\n<\/ul>\n<h3><\/h3>\n<h3><strong>Ingredients per al farciment<\/strong><\/h3>\n<ul>\n<li>Botifarra negra, 0,1 kg.<\/li>\n<li>Calamars, 0,1 kg.<\/li>\n<li>Fruits secs, 0,06 kg.<\/li>\n<\/ul>\n<p>[\/et_pb_text][et_pb_text admin_label=&#8221;Receta&#8221; _builder_version=&#8221;3.27.4&#8243; text_text_color=&#8221;#363636&#8243; text_line_height=&#8221;1.5em&#8221; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; max_width=&#8221;1400px&#8221; custom_margin=&#8221;30px||0px|&#8221; text_font_size_tablet=&#8221;&#8221; text_font_size_phone=&#8221;&#8221; text_font_size_last_edited=&#8221;on|desktop&#8221; inline_fonts=&#8221;Comfortaa&#8221;]<\/p>\n<div class=\"ERSIngredients\">\n<div class=\"ERSIngredients\">\n<h1><strong>Recepta de l&#8217;esquena de porc farcida amb botifarra negra i calamars<\/strong><\/h1>\n<p>&nbsp;<\/p>\n<h3 class=\"\"><\/h3>\n<\/div>\n<h3><strong>Elaboraci\u00f3 del farcit\u00a0<\/strong><\/h3>\n<ul>\n<li>Tallar la botifarra a rodanxes.<\/li>\n<li>Quan sofregim la botifarra, afegir calamar picat.<\/li>\n<li>Finalment sofregir la fruita seca amb la botifarra i el calamar.<\/li>\n<li>Barrejar-ho tot.<\/li>\n<\/ul>\n<h3><strong>Elaboraci\u00f3 de l&#8217;esquena aromatitzada de caiena\u00a0<\/strong><\/h3>\n<ul>\n<li>Netejar i desossar l&#8217;esquena.<\/li>\n<li>&#8220;Bridar&#8221; amb el farciment (botifarra, fruita seca i calamars sofregits).<\/li>\n<\/ul>\n<h3><strong>Elaboraci\u00f3 de la salsa d&#8217;acompanyament\u00a0<\/strong><\/h3>\n<ul>\n<li>Posem les verdures al forn a torrar.<\/li>\n<li>Quan estiguin torrades les triturem i les colem per obtenir la salsa.<\/li>\n<\/ul>\n<h3><strong>Elaboraci\u00f3 de les boles saltejades\u00a0<\/strong><\/h3>\n<ul>\n<li>Bolear remolatxa i bullir 5 minuts.<\/li>\n<li>V\u00e9s les boles de ceba i remolatxa amb mantega i el vi de Porto en una paella.<\/li>\n<\/ul>\n<h3 class=\"\"><\/h3>\n<h3><strong>Per emplatar<\/strong><\/h3>\n<ul>\n<li>Tallar l&#8217;esquena de porc farcida.<\/li>\n<li>Salsejar i decorar amb l&#8217;remolatxa i les cebes de platillo.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<\/div>\n<h3><strong>Acc\u00e9s al v\u00eddeo de la recepta:<\/strong><\/h3>\n<p>&nbsp;<br \/>\n[\/et_pb_text][et_pb_video src=&#8221;https:\/\/youtu.be\/X5W27FHJbRU&#8221; image_src=&#8221;https:\/\/disteco.com\/wp-content\/uploads\/2017\/08\/espalda-de-cerdo-rellena-con-butifarra-negra-y-calamares.png&#8221; admin_label=&#8221;V\u00eddeo&#8221; _builder_version=&#8221;3.0.51&#8243;][\/et_pb_video][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=&#8221;1&#8243; admin_label=&#8221;Section&#8221; _builder_version=&#8221;3.22&#8243; background_color=&#8221;rgba(255,255,255,0)&#8221; custom_padding=&#8221;0px|||&#8221; custom_padding_tablet=&#8221;0px|||&#8221; transparent_background=&#8221;on&#8221; padding_mobile=&#8221;on&#8221;][et_pb_row admin_label=&#8221;Fila&#8221; _builder_version=&#8221;3.25&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; custom_padding=&#8221;0px|0px|55px|0px&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; background_position=&#8221;top_left&#8221; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text admin_label=&#8221;Comentaris IES Cavall Bernat&#8221; _builder_version=&#8221;4.9.4&#8243; text_text_color=&#8221;#363636&#8243; text_line_height=&#8221;1.5em&#8221; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; text_orientation=&#8221;justified&#8221; max_width=&#8221;1400px&#8221; custom_margin=&#8221;30px||0px|&#8221; text_font_size_tablet=&#8221;&#8221; text_font_size_phone=&#8221;&#8221; text_font_size_last_edited=&#8221;on|desktop&#8221; border_style=&#8221;solid&#8221; inline_fonts=&#8221;Comfortaa&#8221;]<\/p>\n<h2><\/h2>\n<h2><\/h2>\n<div class=\"ERSNotesDiv\">\n<hr \/>\n<h3 style=\"text-align: center;\"><strong>Especial agra\u00efment a tots els alumnes de Segon de cicle formatiu de cuina de l&#8217;INS Cavall Bernat <\/strong><strong>per la creaci\u00f3 de la recepta.<\/strong><\/h3>\n<hr \/>\n<p style=\"text-align: center;\"><strong>Aquesta recepta \u00e9s resultat de la col\u00b7laboraci\u00f3 de l&#8217;\u00a0ESCOLA D&#8217;HOSTALERIA MOSS\u00c8N HOMS\u00a0amb\u00a0<a href=\"https:\/\/disteco.com\/ca\/\" target=\"_blank\" rel=\"noopener noreferrer\">GRUP ALIMENTARI DISTECO<\/a> amb el suport de<\/strong><strong>\u00a0<a href=\"https:\/\/baraka-technology.es\/\" target=\"_blank\" rel=\"noopener noreferrer\">BARAKA TECHNOLOGY<\/a><\/strong><\/p>\n<h4 style=\"text-align: center;\"><strong>en el\u00a0<\/strong><strong>&#8220;PROJECTE PER FOMENTAR JOVES CUINERS&#8221;,<\/strong><\/h4>\n<p>&nbsp;<\/p>\n<h4 style=\"text-align: center;\">els principis s\u00f3n<strong> la innovaci\u00f3, la qualitat del producte <\/strong>i<strong> la professionalitat.\u00a0<\/strong><\/h4>\n<\/div>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0 Espatlla de porc farcida amb botifarra negra i calamars Autors:\u00a0DAVID PARDO i MAURICIO PINEDA. ALUMNES DEL SEGON CICLE FORMATIU DE CUINA DE L&#8217;INS CAVALL BERNAT DE TERRASSA.\u00a0 Tipus de plat:\u00a0SEGON PLAT Tipus de cuina:\u00a0SANA Temps de preparaci\u00f3: \u00a01 hora 45 minuts. Dificultat:\u00a0MEDIA Espatlla de porc farcida amb botifarra negra i calamars Ingredients &nbsp; Per [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":204439,"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-206292","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Espatlla de porc farcida amb botifarra negra i calamars.<\/title>\n<meta name=\"description\" content=\"Espatlla de porc farcida amb botifarra negra i calamars. \u00c9s resultat de la col\u00b7laboraci\u00f3 de l&#039;ESCOLA D&#039;HOSTALERIA Moss\u00e8n Homs amb GRUP ALIMENTARI Disteco.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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