{"id":206873,"date":"2017-08-24T16:59:14","date_gmt":"2017-08-24T16:59:14","guid":{"rendered":"http:\/\/disteco.com\/receptes-de-cuina\/medallones-de-ternera-del-girones-con-calabacin\/"},"modified":"2017-09-08T03:37:12","modified_gmt":"2017-09-08T03:37:12","slug":"medallons-de-vedella-del-girones-amb-carbasso","status":"publish","type":"page","link":"https:\/\/disteco.com\/ca\/medallons-de-vedella-del-girones-amb-carbasso\/","title":{"rendered":"Medallons de vedella del “Giron\u00e8s” amb carbass\u00f3"},"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\/medallones-de-ternera-con-calabac\u00edn-receta.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|” background_layout=”light” border_style=”solid”]<\/p>\n

Medallons de vedella del “Giron\u00e8s” amb carbass\u00f3<\/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″ background_layout=”light” text_orientation=”left” border_style=”solid”]<\/p>\n

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

Tipus de plat:<\/strong>\u00a0SEGON PLAT<\/span><\/p>\n

Tipus de cuina:<\/strong>\u00a0SANA<\/span><\/p>\n

Temps de preparaci\u00f3:\u00a0<\/strong>1 hora<\/span><\/p>\n

Dificultat:<\/strong>\u00a0F\u00c0CIL<\/span><\/p>\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\/medallones-de-ternera-con-calabac\u00edn-receta.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” background_layout=”light” text_orientation=”left” border_style=”solid”] Medallons de vedella del “Giron\u00e8s” amb carbass\u00f3<\/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” background_layout=”light” text_orientation=”left” border_style=”solid”]<\/p>\n

Ingredients<\/strong><\/h1>\n

La nostra proposta s\u00f3n els medallons de vedella amb carbass\u00f3. Per elaborar aquesta recepta per a quatre persones necessitarem:<\/p>\n

    \n
  • 4 medallons de vedella.<\/li>\n
  • 3 carbassons mitjans.<\/li>\n
  • 2 alls.<\/li>\n
  • Caldo vegetal.<\/li>\n
  • 50 cl. de nata per cuinar.<\/li>\n
  • 80 gr. de formatge al gust, per\u00f2 que sigui f\u00e0cil de fondre.<\/li>\n
  • Alf\u00e0brega.<\/li>\n
  • Sal.<\/li>\n
  • Pebre negre.<\/li>\n
  • Oli d’oliva.<\/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” background_layout=”light” text_orientation=”left” border_style=”solid”]<\/p>\n

    Recepta de medallons de vedella del “Giron\u00e8s” amb carbass\u00f3<\/strong><\/h1>\n
      \n
    • A l’hora d’elaborar aquesta recepta el m\u00e9s recomanable \u00e9s fer primer la salsa. Aix\u00ed a \u00faltima hora l’\u00fanic que cal fer \u00e9s fregir la carn.<\/li>\n
    • Per elaborar la salsa es netegen i pelen els carbassons i els alls i es tallen a quadres.<\/li>\n
    • Podem guardar unes rodanxes petites de carbass\u00f3 per decorar el plat.<\/li>\n
    • Els carbassons i els alls picats es sofregeixen en una paella i s’afegeixen un parell de cullerades de brou vegetal.<\/li>\n
    • Es deixa tot bullir durant 10 minuts.<\/li>\n
    • Passat el temps es passa la barreja per la batedora i es torna a posar a la paella.<\/li>\n
    • S’afegeix el formatge tallat a dauets, la sal, el pebre i una mica d’alf\u00e0brega.<\/li>\n
    • A continuaci\u00f3 s’afegeix la nata i es deixa que el formatge es fongui i es barregin b\u00e9 tots els ingredients.<\/li>\n
    • Ja est\u00e0 a punt la salsa.<\/li>\n
    • A l’fregir la vedella no cal oblidar-se de treure-la de la nevera una hora abans de cuinar-la.<\/li>\n
    • Es salpebra i es fregeix a la planxa al punt desitjat.<\/li>\n
    • Es emplata la vedella i es decora amb una mica de la salsa de carbass\u00f3, uns trossos de carbass\u00f3 que pr\u00e8viament h\u00e0gim reservat i una mica d’alf\u00e0brega.<\/li>\n
    • La resta de la salsa es porta a la taula en una salsera.<\/li>\n<\/ul>\n

      [\/et_pb_text][\/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=”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” background_layout=”light” text_orientation=”left” border_style=”solid”]<\/p>\n

      Informaci\u00f3 nutricional del rod\u00f3 de vedella del Giron\u00e8s per 100 grams<\/strong><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
      Calories<\/strong><\/td>\n132 kcal<\/td>\n<\/tr>\n
      Greix<\/strong><\/td>\n4,3 gr.<\/td>\n<\/tr>\n
      Colesterol<\/strong><\/td>\n103mg<\/td>\n<\/tr>\n
      Carbohidrats<\/strong><\/td>\n0,0 g.<\/td>\n<\/tr>\n
      Fibra<\/strong><\/td>\n0 g.<\/td>\n<\/tr>\n
      Sucres<\/strong><\/td>\n0 g.<\/td>\n<\/tr>\n
      Proteines<\/strong><\/td>\n27,7 g.<\/td>\n<\/tr>\n
      F\u00f2sfor<\/strong><\/td>\n234 mg.<\/td>\nVit. B1<\/strong><\/td>\n0.06mg<\/td>\n<\/tr>\n
      Potassi<\/strong><\/td>\n389 mg.<\/td>\nVit. B2<\/strong><\/td>\n0.32mg<\/td>\n<\/tr>\n
      Sodi<\/strong><\/td>\n68 mg.<\/td>\nVit. B3<\/strong><\/td>\n9.93mg<\/td>\n<\/tr>\n
      Calci<\/strong><\/td>\n6 mg.<\/td>\nVit. B5<\/strong><\/td>\n0.99mg<\/td>\n<\/tr>\n
      Ferro<\/strong><\/td>\n0,91 mg.<\/td>\nVit. B7<\/strong><\/td>\n108.2mg<\/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” background_layout=”light” border_style=”solid”]<\/p>\n

      Amb d’acompanyar els medallons de vedella del “Giron\u00e8s”\u00a0<\/strong><\/h2>\n

      Quan fem vedella del “Giron\u00e8s” solem acompanyar la carn de patates, amanida, pebrots o alguna salsa com la salses rocafort o la salsa de pebre. No obstant aix\u00f2 \u00e9s possible donar-li la volta a un plat de vedella acompanyant-la d’una salsa diferent i deliciosa.<\/p>\n

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

      \u00a0 Medallons de vedella del “Giron\u00e8s” amb carbass\u00f3 Autor:\u00a0DISTECO Tipus de plat:\u00a0SEGON PLAT Tipus de cuina:\u00a0SANA Temps de preparaci\u00f3:\u00a01 hora Dificultat:\u00a0F\u00c0CIL Medallons de vedella del “Giron\u00e8s” amb carbass\u00f3 Ingredients La nostra proposta s\u00f3n els medallons de vedella amb carbass\u00f3. Per elaborar aquesta recepta per a quatre persones necessitarem: 4 medallons de vedella. 3 carbassons mitjans. […]<\/p>\n","protected":false},"author":1,"featured_media":205764,"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-206873","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nMedallons de vedella del "Giron\u00e8s" amb carbass\u00f3<\/title>\n<meta name=\"description\" content=\"Amb d'acompanyar els medallons de vedella del "Giron\u00e8s", solem acompanyar la carn de patates, pebrots o alguna salsa. 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