{"id":206359,"date":"2017-08-24T16:32:12","date_gmt":"2017-08-24T16:32:12","guid":{"rendered":"http:\/\/disteco.com\/receptes-de-cuina\/presa-iberica-a-las-cuatro-estaciones\/"},"modified":"2022-11-25T12:32:25","modified_gmt":"2022-11-25T12:32:25","slug":"presa-iberica-a-les-quatre-estacions","status":"publish","type":"page","link":"https:\/\/disteco.com\/ca\/presa-iberica-a-les-quatre-estacions\/","title":{"rendered":"Presa ib\u00e8rica a les quatre estacions"},"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\/presa-iberica-a-las-cuatro-estaciones-ies-cavall-bernat.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; border_style=&#8221;solid&#8221;]<\/p>\n<h1 class=\"entry-title\"><span style=\"color: #000000;\"><strong>Presa ib\u00e8rica a les quatre estacions<\/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; border_style=&#8221;solid&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<p><span style=\"color: #000000;\"><strong>Autor:<\/strong>\u00a0<\/span><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:\u00a0<\/strong>\u00a01 hora + 20 minuts.<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>Dificultat:<\/strong>\u00a0MITJA<\/span><\/p>\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\/presa-iberica-a-las-cuatro-estaciones-ies-cavall-bernat.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; border_style=&#8221;solid&#8221; always_center_on_mobile=&#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;\">Presa ib\u00e9rica a las cuatro estaciones<\/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;Titulo 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; border_style=&#8221;solid&#8221; saved_tabs=&#8221;all&#8221; inline_fonts=&#8221;Comfortaa&#8221;]<\/p>\n<h2 class=\"ERSIngredientsHeader ERSHeading\"><strong>Ingredients<\/strong><\/h2>\n<p>Per preparar la presa ib\u00e8rica a les quatre estacions.<br \/>\n[\/et_pb_text][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; border_style=&#8221;solid&#8221; inline_fonts=&#8221;Comfortaa&#8221;]<\/p>\n<h3><strong>Ingredients \u00a0<\/strong><\/h3>\n<ul>\n<li>Presa ib\u00e8rica, 150 grams.<\/li>\n<li>Arr\u00f2s glutin\u00f3s, 120 grams.<\/li>\n<li>Remolatxa, 60 grams.<\/li>\n<li>Pebrot vermell, 40 grams.<\/li>\n<li>Formatge, 20 grams.<\/li>\n<li>Tinta de calamar.<\/li>\n<li>Safr\u00e0.<\/li>\n<li>Maduixes.<\/li>\n<\/ul>\n<div class=\"ERSIngredients\"><\/div>\n<p>[\/et_pb_text][et_pb_text admin_label=&#8221;Titulo 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; border_style=&#8221;solid&#8221; saved_tabs=&#8221;all&#8221; inline_fonts=&#8221;Comfortaa&#8221;]<\/p>\n<h2><strong>Recepta de presa ib\u00e8rica a les quatre estacions<\/strong><\/h2>\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; border_style=&#8221;solid&#8221; inline_fonts=&#8221;Comfortaa&#8221;]<\/p>\n<h3><strong><span style=\"color: #000000;\">Elaboraci\u00f3<\/span><\/strong><\/h3>\n<ul>\n<li>Separem l&#8217;arr\u00f2s en quatre parts iguals.<\/li>\n<li>Una part de l&#8217;arr\u00f2s el coem amb aigua i una mica de tinta de calamar.<\/li>\n<li>Una altra part de l&#8217;arr\u00f2s la coem amb aigua i safr\u00e0.<\/li>\n<li>En una altra part de l&#8217;arr\u00f2s courem amb aigua i afegirem remolatxa cuina i triturada.<\/li>\n<li>L&#8217;\u00faltima part de l&#8217;arr\u00f2s la posarem a bullir amb aigua, un cop colat li afegirem pebrot vermell rostit a brunoise, barrejant-ho.<\/li>\n<\/ul>\n<h3><span style=\"color: #000000;\"><strong>Per emplatar<\/strong><\/span><\/h3>\n<ul>\n<li>Per elaborar el plat, disposarem els arrossos amb l&#8217;ajuda d&#8217;un motlle rectangular un al costat de l&#8217;altre amb una separaci\u00f3 de 5 cm.<\/li>\n<li>A cada un dels makis, se li posar\u00e0 a sobre un tros molt prim de presa ib\u00e8rica cuita pr\u00e8viament a baixa temperatura en una bossa amb oli i esp\u00e8cies.<\/li>\n<li>Quan estigui cuit es racionar\u00e1 i es marcar\u00e0 la carn a la planxa en quatre parts molt fines. Finalment es posar\u00e0 sobre dels makis.<\/li>\n<li>La guarnici\u00f3 posarem un n\u00favol de formatge amb el maki de tinta i dos trossos prims de maduixa en el maki de remolatxa.<\/li>\n<\/ul>\n<p>[\/et_pb_text][et_pb_text admin_label=&#8221;Acceso al v\u00eddeo de la 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||30px|&#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; saved_tabs=&#8221;all&#8221; inline_fonts=&#8221;Comfortaa&#8221;]<\/p>\n<h2><strong>Acc\u00e9s al v\u00eddeo de la recepta:<\/strong><\/h2>\n<p>[\/et_pb_text][et_pb_video src=&#8221;https:\/\/youtu.be\/T3m3g0I-ZJw&#8221; image_src=&#8221;https:\/\/disteco.com\/wp-content\/uploads\/2017\/08\/presa-iberica-a-las-cuatro-estaciones-ies-cavall-bernat.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 Presa ib\u00e8rica a les quatre estacions Autor:\u00a0ALUMNES 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:\u00a0\u00a01 hora + 20 minuts. Dificultat:\u00a0MITJA Presa ib\u00e9rica a las cuatro estaciones Ingredients Per preparar la presa ib\u00e8rica a les quatre estacions. Ingredients \u00a0 Presa ib\u00e8rica, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":205762,"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-206359","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Presa ib\u00e8rica a les quatre estacions<\/title>\n<meta name=\"description\" content=\"Presa ib\u00e8rica a les quatre estacions Autor: ALUMNES DEL SEGON CICLE FORMATIU DE CUINA DE L&#039; INS CAVALL BERNAT DE TERRASSA. 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