{"id":2447,"date":"2016-12-05T09:22:12","date_gmt":"2016-12-05T08:22:12","guid":{"rendered":"https:\/\/nomen.es\/ca\/?p=2447"},"modified":"2016-12-05T09:22:12","modified_gmt":"2016-12-05T08:22:12","slug":"receptes-nadalenques-tot-mon","status":"publish","type":"post","link":"https:\/\/nomen.es\/ca\/receptes-nadalenques-tot-mon\/","title":{"rendered":"Receptes nadalenques de tot el m\u00f3n"},"content":{"rendered":"

El Nadal \u00e9s una celebraci\u00f3 cristiana en qu\u00e8 es rememora el naixement de Jes\u00fas. El cristianisme s’est\u00e9n per tot el m\u00f3n, en diferents racons i fins i tot cultures. Aquestes dates han estat, des d’antany, motiu de celebraci\u00f3, tradici\u00f3 i fam\u00edlia. A Nomen hem volgut recopilar algunes receptes nadalenques tradicionals de diferents llocs del m\u00f3n:<\/p>\n

1. Col\u00f2mbia – Porcella Tolimense (porc farcit)<\/strong><\/h3>\n

Ingredients:<\/strong> 600g de porc (pell i carn), 3 cebes mitjanes, 2 grans d’all, 1 cullera de caf\u00e8 de com\u00ed m\u00f2lt, 100g de garrofes, 200g d’arr\u00f2s Basmati Brajma Nomen<\/a>, oli d’oliva verge, sal i pebre.<\/p>\n

Elaboraci\u00f3:<\/strong> Separa la carn de la pell del porc i renta-la amb aigua freda. Col\u00b7loca-ho en una safata per al forn i reserva-ho per a m\u00e9s endavant. Pica la ceba i l’all i potxa\u2019ls en una cassola amb oli d’oliva verge. Posa l’arr\u00f2s a bullir durant 10 minuts i cuina la carn en una paella. Barreja l’arr\u00f2s, el porc, el com\u00ed i les garrofes. Salpebra. Afegeix-hpo a la cassola amb la ceba i l’all, barreja i deixa-ho refredar durant 1 hora a la nevera. Transcorregut aquest temps, al centre de la pell col\u00b7loca la barreja d’ingredients i cobreix-la amb la mateixa pell, afegeix fil de cuina perqu\u00e8 no s’obri. Preescalfa el forn a 180 \u00ba C i introdueix el porc farcit durant 40 minuts. Puja la temperatura del forn, cobreix el porc amb paper d’alumini i deixa-ho durant 45 minuts m\u00e9s. Retira del forn, deixa-ho reposar 15 minuts i llest!<\/p>\n

2. Pol\u00f2nia – Barszcz czerwony z uszkami (sopa de remolatxa amb raviolis de bolets)<\/strong><\/h3>\n

A Pol\u00f2nia, en general, es preparen 12 plats que simbolitzen als 12 ap\u00f2stols i entre ells sovint trobem aquesta sopa.<\/p>\n

Ingredients:<\/strong> \u00bd kg de remolatxa, 1 poma verda \u00e0cida, 2 fulles de llorer, 2 tasses i mitja de Farina de Blat Nomen<\/a>, 1 ou, 1 cullerada petita de sal, aigua (6-7 tasses), 1 ceba, 200g de bolets frescos , 3 cullerades de vinagre, 3 cullerades de suc de llimona, oli d’oliva, sal, pebre i sucre.<\/p>\n

Elaboraci\u00f3:<\/strong><\/p>\n

PER ALS RAVIOLIS: Pica la ceba i uns 200g de bolets. Fica-ho dins una cassola amb una cullerada d’oli d’oliva verge i salpebra. Tritura-ho i reserva-ho per a m\u00e9s endavant. En un bol, afegeix 2 tasses i mitja de farina i barreja-la amb sal fina. Fes un forat al mig de la farina i col\u00b7loca mitja tassa d’aigua calenta junt amb un ou. Remou fins que es formi una massa. Amassa afegint farina poc a poc fins aconseguir una massa homog\u00e8nia que no s’enganxi. Divideix la massa per la meitat i est\u00e9n les dues meitats, i amb un corr\u00f3 d\u00f3na-li forma fins a aconseguir dos rectangles de la mateixa mida. Marca uns quadrats i al centre d’aquests col\u00b7loca la pasta de bolets i ceba. Humiteja els extrems lleugerament amb aigua. Col\u00b7loca l’altra meitat de la massa a sobre i pressiona la zona que has humitejat pr\u00e8viament, deixant el centre del farcit sense pressionar. Retalla els quadrats i posa’ls en aigua bullint durant 4 minuts. Reserva’ls.<\/p>\n

PER A LA SOPA: cuina la remolatxa\u00a0 amb la poma pelada, talla i tritura-ho tot molt fi i afegeix-ho a un cass\u00f3 amb la resta d’ingredients. Remou i deixa-ho cuinar el caldo 10 minuts.<\/p>\n

Serveix el brou i un parell de raviolis.<\/p>\n

3. Alemanya – Pl\u00e4tzchen (galetes)<\/strong><\/h3>\n

Ingredients:<\/strong> 180g de Farina de Blat Nomen, 70g de mantega, 95g de sucre de canya, 180g de sucre glas, 3 cullerades soperes de xarop de canya, 3 cullerades de llet, 1 ou gros, mitja cullerada de postres de gingebre en pols i una altra mitjana de canyella en pols.<\/p>\n

Elaboraci\u00f3:<\/strong> En un recipient barreja la farina de blat Nomen amb les esp\u00e8cies i la mantega. Amassa 5 minuts. Afegeix el sucre de canya, la llet i el xarop de canya i segueix pastant fins que quedi una massa tova. Fes una bola amb la massa i cobreix-la amb un drap deixant-la reposar durant 10 minuts. Transcorregut aquest temps, posa el forn a preescalfar a 180\u00baC. Est\u00e9n la massa (pera que no s’enganxi amb la superf\u00edcie, pots escampar farina abans d’estendre-la) i talla donant-li la forma que vulguis (pots ajudar-te de motlles de Nadal o amb un ganivet). Fica la massa al forn durant 10 minuts. Mentrestant, afegeix la clara de l’ou a un recipient amb el sucre glac\u00e9 i bat. Si creus que fas curt d’ou, pots afegir-li m\u00e9s clara. Aplica aquesta barreja a la superf\u00edcie de les galetes (pots ajudar-te d’un pinzell de cuina) i, si vols, pots afegir i decorar les galetes amb altres ingredients com fruits secs o xocolata.<\/p>\n

4. Noruega – Risgrot (arr\u00f2s amb llet calenta)<\/strong><\/h3>\n

Ingredients<\/strong> (1-2 persones): 100g d’Arr\u00f2s Rod\u00f3 Extra Nomen<\/a>, 700ml de llet, una cullerada de postres de canyella, una cullera de postres de sucre, una nou de mantega i una mica de sal.<\/p>\n

Elaboraci\u00f3:<\/strong> en una olla bull l’arr\u00f2s amb una mica de llet. A mesura que la quantitat de llet es vagi reduint afegeix m\u00e9s a poc a poc, a foc lent, fins que l’arr\u00f2s quedi ben cuinat. Afegeix el sucre i la mica de sal, remena i escampa la canyella per sobre. Finalment, \u00e9s tradici\u00f3 servir-lo amb un tros de mantega al mig.<\/p>\n

T’atreveixes a afegir algun d’aquests plats a la teva taula aquest Nadal?<\/p>\n","protected":false},"excerpt":{"rendered":"

El Nadal \u00e9s una celebraci\u00f3 cristiana en qu\u00e8 es rememora el naixement de Jes\u00fas. El cristianisme s’est\u00e9n per tot el m\u00f3n, en diferents racons i fins i tot cultures. Aquestes dates han estat, des d’antany, motiu de celebraci\u00f3, tradici\u00f3 i fam\u00edlia. A Nomen hem volgut recopilar algunes receptes nadalenques tradicionals de diferents llocs del m\u00f3n: […]<\/p>\n","protected":false},"author":2,"featured_media":2444,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[146],"tags":[118,149,151,152,337,338],"class_list":["post-2447","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuina","tag-idees","tag-cuina","tag-nadal","tag-receptes","tag-internacional","tag-receptes-nadalenques"],"acf":[],"yoast_head":"\nReceptes nadalenques de tot el m\u00f3n - Nomen<\/title>\n<meta name=\"description\" content=\"T'atreveixes a afegir alguna d'aquestes receptes nadalenques a la teva taula aquestes Festes?\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nomen.es\/recetas-navidenas-mundo\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receptes nadalenques de tot el m\u00f3n - 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