{"id":2704,"date":"2020-06-02T11:21:00","date_gmt":"2020-06-02T09:21:00","guid":{"rendered":"https:\/\/avicsa.com\/?p=2704"},"modified":"2024-07-17T11:24:19","modified_gmt":"2024-07-17T09:24:19","slug":"solomillo-amb-escalopa-de-foie-i-salsa-doporto","status":"publish","type":"post","link":"https:\/\/avicsa.com\/ca\/solomillo-amb-escalopa-de-foie-i-salsa-doporto\/","title":{"rendered":"Solomillo amb escalopa de foie i salsa d&#8217;Oporto"},"content":{"rendered":"\n<h6 class=\"wp-block-heading\"><strong>Dia de recepta al nostre blog! Vols saber com cuinar un bon solomillo de vaca amb escalopa de foie i salsa d&#8217;Oporto? Et compartim\u00a0el secret per degustar aquesta\u00a0selecta elaboraci\u00f3 culin\u00e0ria, els productes utilitzats i els vins que la poden acompanyar per crear un\u00a0maridatge perfecte.\u00a0<\/strong><\/h6>\n\n\n\n<p>Per a l&#8217;elaboraci\u00f3 d&#8217;aquesta recepta, necessitareu els seg\u00fcents&nbsp;<strong>ingredients<\/strong>&nbsp;(per a una raci\u00f3):<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2\u00a0<em>solomillos<\/em>\u00a0de vaca d&#8217;uns 200 gr aprox.\u00a0<\/li>\n\n\n\n<li>2 escalopes de foie gras d&#8217;uns 50 gr. aprox.\u00a0<\/li>\n\n\n\n<li>1 ceba<\/li>\n\n\n\n<li>1 pastanaga<\/li>\n\n\n\n<li>1 porro<\/li>\n\n\n\n<li>1 branca d&#8217;api<\/li>\n\n\n\n<li>2 tom\u00e0quets<\/li>\n\n\n\n<li>1 escalunya\u00a0<em>(chalota)<\/em><\/li>\n\n\n\n<li>100 gr de farina<\/li>\n\n\n\n<li>125 gr de mantega<\/li>\n\n\n\n<li>1\/2 d&#8217;ampolla de vi d&#8217;Oporto<\/li>\n\n\n\n<li>Oli d&#8217;oli, sal, pebre, farigola i roman\u00ed<\/li>\n<\/ul>\n\n\n\n<p>1. Deixa la carn de&nbsp;<em>solomillo<\/em>&nbsp;a<strong>&nbsp;temperatura ambient<\/strong>&nbsp;fins al moment de cuinar-la.&nbsp;<\/p>\n\n\n\n<p>2. En una safata de forn, incorpora el porro, l&#8217;api, la ceba, la pastanaga i els tom\u00e0quets i&nbsp;<strong>enforna-ho a 250\u00baC<\/strong>&nbsp;durant uns 30 minuts.&nbsp;<\/p>\n\n\n\n<p>3. Passa-ho tot a una cassola i afegeix la farigola i el roman\u00ed. Incorpora&nbsp;<strong>el vi d&#8217;Oporto<\/strong>, cobreix-ho tot amb aigua i deixa que redueixi un ter\u00e7. Un cop arribat, passa-ho tot per un colador. Reserva-ho.&nbsp;<\/p>\n\n\n\n<p>4. Per crear<strong>&nbsp;el&nbsp;<em>roux<\/em><\/strong>, fon 100 gr. de mantega en una paella. Introdueix la farina i barreja-ho tot b\u00e9 fins que arribi a daurar-se. Guarda-ho en un bol a part.&nbsp;<\/p>\n\n\n\n<p>5. Afegeix la resta de la mantega en un cass\u00f3, incorpora&nbsp;<strong>l&#8217;escalunya picada<\/strong>&nbsp;i la preparaci\u00f3 d&#8217;Oporto anterior. Deixa que redueixi gaireb\u00e9 del tot i, finalment, afegeix el&nbsp;<em>roux.&nbsp;<\/em><\/p>\n\n\n\n<p>6. Salpebra&nbsp;<strong>els&nbsp;<em>solomillos<\/em><\/strong>&nbsp;i cuina&#8217;ls al gust en una paella amb una mica d&#8217;oli d&#8217;oliva i uns cristalls de sal.&nbsp;<\/p>\n\n\n\n<p>7. Un cop descongelades les&nbsp;<strong>escalopes de foie<\/strong>, salpebra-les i cuina-les volta i volta.&nbsp;<\/p>\n\n\n\n<p>8.&nbsp;<strong>Emplata la preparaci\u00f3<\/strong>, posa per sobre la salsa d&#8217;Oporto i decora-ho al gust.&nbsp;<\/p>\n\n\n\n<p>Per a elaborar&nbsp;<strong>un bon maridatge<\/strong>&nbsp;amb aquesta recepta, tamb\u00e9 us podem&nbsp;recomanar un parell de vins, un blanc i un negre, que combinen molt b\u00e9 gr\u00e0cies al seu sabor i frescor. Pel que fa al negre, optem per un 5 mesos de&nbsp;<strong>Monteabell\u00f3n<\/strong>, un vi molt fresc i afruitat que marida for\u00e7a b\u00e9&nbsp;amb la salsa d&#8217;Oporto. Si ho volem combinar amb un blanc, una bona opci\u00f3 podria ser&nbsp;<strong>l&#8217;Olbia<\/strong>, un vi de gran pot\u00e8ncia i singular frescor que tamb\u00e9 aporta un toc de fruita tropical.&nbsp;<\/p>\n\n\n\n<p>Si t&#8217;agrada aquesta recepta, comparteix-la i posa-la en pr\u00e0ctica; de ben segur que et sorprendr\u00e0!&nbsp;<strong>Bon profit!!!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dia de recepta al blog! Vols saber com cuinar un bon solomillo de vaca amb escalopa de foie i salsa d&#8217;Oporto? Entra i descobreix-ho! <\/p>\n","protected":false},"author":2,"featured_media":2705,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-2704","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes"],"acf":[],"_links":{"self":[{"href":"https:\/\/avicsa.com\/ca\/wp-json\/wp\/v2\/posts\/2704","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/avicsa.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/avicsa.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/avicsa.com\/ca\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/avicsa.com\/ca\/wp-json\/wp\/v2\/comments?post=2704"}],"version-history":[{"count":1,"href":"https:\/\/avicsa.com\/ca\/wp-json\/wp\/v2\/posts\/2704\/revisions"}],"predecessor-version":[{"id":2706,"href":"https:\/\/avicsa.com\/ca\/wp-json\/wp\/v2\/posts\/2704\/revisions\/2706"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/avicsa.com\/ca\/wp-json\/wp\/v2\/media\/2705"}],"wp:attachment":[{"href":"https:\/\/avicsa.com\/ca\/wp-json\/wp\/v2\/media?parent=2704"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/avicsa.com\/ca\/wp-json\/wp\/v2\/categories?post=2704"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/avicsa.com\/ca\/wp-json\/wp\/v2\/tags?post=2704"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}