{"id":2752,"date":"2017-04-10T08:17:11","date_gmt":"2017-04-10T07:17:11","guid":{"rendered":"https:\/\/nomen.es\/ca\/?p=2752"},"modified":"2017-04-10T08:17:11","modified_gmt":"2017-04-10T07:17:11","slug":"3-receptes-mona-pasqua-casolanes","status":"publish","type":"post","link":"https:\/\/nomen.es\/ca\/3-receptes-mona-pasqua-casolanes\/","title":{"rendered":"3 receptes de Mona de Pasqua casolanes"},"content":{"rendered":"

A la fi de Setmana Santa \u00e9s com\u00fa en algunes zones d’Espanya que els padrins de bateig regalen als seus fillols una Mona de Pasqua<\/strong> representant el final de la Quaresma<\/a>, temps en qu\u00e8 tradicionalment es realitzava dejuni i abstin\u00e8ncia d’alguns aliments.<\/p>\n

Tradicionalment, la Mona de Pasqua tenia forma de tortell, amb tants ous durs com anys tenia el nen que la rebia. Avui dia, aquests dol\u00e7os han evolucionat: des de les m\u00e9s tradicionals que es representen en forma de tortells amb ous durs, evolucionant a pa de pessic amb decoracions t\u00edpiques com plomes, ous de xocolata i figures en forma de pollets, fins a les m\u00e9s “modernes”, representades en \u00faniques i impressionants figures de xocolata.<\/p>\n

Avui et presentem tres receptes per fer aquests dol\u00e7os de Setmana Santa<\/strong>, \u00a0t’animes a posar-te el davantal?<\/p>\n

1. Mona de Pasqua tradicional<\/strong><\/h3>\n

Ingredients:<\/strong><\/h4>\n

– Per a la massa: 500g de Farina de Blat Nomen<\/a>, 70g de sucre, 50g de mantega baixa en greix, 3 ous, una mica de sal, una pell de llimona ratllada, 50g de llevat i 50ml de llet.<\/p>\n

– Per decorar: ous durs (segons l’edat del nen), 1 ou batut i una mica de sucre.<\/p>\n

Elaboraci\u00f3:<\/strong><\/h4>\n

1. En un bol afegeix la Farina de Blat Nomen juntament amb una mica de sal. Barreja b\u00e9 i afegeix el sucre, els 3 ous, la mantega, la ratlladura de llimona i el llevat.<\/p>\n

2. Pasta i afegeix la llet poc a poc fins que aquesta sigui homog\u00e8nia i no s’enganxi a les mans o les parets del recipient. Deixa reposar mitja hora perqu\u00e8 la massa agafi volum, m\u00e9s o menys fins doblar el volum.<\/p>\n

3. Mentrestant, bull els ous per a la decoraci\u00f3 durant 10 minuts.<\/p>\n

4. Quan la massa estigui a punt, d\u00f3na-li forma de corona a la massa i pinta-la amb una mica d’ou batut, afegeix els ous durs, i pinta una altra vegada.<\/p>\n

5. Empolvora una mica de sucre per sobre i deixa-ho reposar 20 minuts perqu\u00e8 augmenti la seva grand\u00e0ria.<\/p>\n

6. Enforna 40 minuts a 180\u00baC aproximadament. Llest!<\/p>\n

2. Mona de Pasqua sense gluten i sense lactosa<\/strong><\/h3>\n

Ingredients:<\/strong><\/h4>\n

– Per a la massa: 125g de Farina d’Arr\u00f2s Nomen<\/a>, 100g de sucre, 4 ous grans, la pell ratllada d’una llimona, 1 sobre de llevat i una mica de sal.<\/p>\n

– Per a la cobertura i l’interior: 200g de mantega baixa en greix, 100g de melmelada d’albercoc sense gluten, 150g de sucre blanc, 65g d’aigua i 140g d’ametlles filetejades.<\/p>\n

Elaboraci\u00f3:<\/strong><\/h4>\n

1. Separa els rovells de les clares dels 4 ous, col\u00b7locant-los en dos recipients diferents. Bat les clares a punt de neu i reserva.<\/p>\n

2. A l’altre recipient, barreja el sucre amb els rovells i la ratlladura de llimona.<\/p>\n

3. En un bol barreja la Farina d’Arr\u00f2s Nomen juntament amb una mica de sal i el llevat, afegeix-la a la barreja dels rovells d’ou i, finalment, afegeix tamb\u00e9 les clares muntades.<\/p>\n

4. Remou fins a obtenir una massa homog\u00e8nia i deixa reposar 15 minuts i s’enforna 30 minuts, aproximadament, a 180\u00baC. Punxa la massa amb un ganivet pel centre, si surt net, la massa estar\u00e0 a punt. Deixa-la reposar 1 hora a temperatura ambient.<\/p>\n

5. Mentrestant, torra les ametlles al forn durant 4 minuts.<\/p>\n

6. En un pot afegeix l’aigua i el sucre per fer alm\u00edvar. Barreja b\u00e9 i bull fins que obtinguis una massa amb textura de xarop i deixa-ho reposar.<\/p>\n

7. En un recipient col\u00b7loca la mantega baixa en greix a temperatura ambient i bat, afegint a poc a poc l’alm\u00edvar, reservant una mica d’aquest per m\u00e9s endavant.<\/p>\n

8. Talla el pa de pessic per la meitat i pinta amb alm\u00edvar les parets de l’interior. Afegeix una mica de la barreja de la mantega i la melmelada d’albercoc sense gluten i torna a muntar el pa de pessic. Pinta la massa amb alm\u00edvar i escampa el que queda de barreja de mantega cobrint tota la massa i afegeix despr\u00e9s les ametlles laminades. Decora la mona amb plomes i llest!<\/p>\n

3. Mona de Pasqua per a diab\u00e8tics<\/strong><\/h3>\n

Ingredients:<\/strong><\/h4>\n

150g de Farina de Blat Nomen, 4 ous grans, 3 cullerades de stevia, 1 sobre de llevat, ratlladura de pell de llimona, un pessic de sal, oli d’oliva verge i 30g de llet en pols.<\/p>\n

Elaboraci\u00f3:<\/strong><\/h4>\n

1. Separa els rovells de les clares dels 4 ous. Munta les clares en un bol i, en un altre bat els rovells amb 2 cullerades de stevia i la ratlladura de llimona.<\/p>\n

2. Barreja la Farina de Blat Nomen amb la sal i el llevat, i afegeix-la a la barreja dels rovells d’ou.<\/p>\n

3. Afegeix les clares muntades i bat fins obtenir una massa homog\u00e8nia.<\/p>\n

4. Amb un tovall\u00f3, reparteix oli d’oliva en les parets d’un motlle, afegeix la massa i s’enforna durant 30 minuts, aproximadament, a 180\u00baC. Punxa el centre del pa de pessic amb un ganivet i si surt sec, la massa est\u00e0 llesta. Deixa-ho reposar durant 30 minuts a temperatura ambient.<\/p>\n

5. Mentrestant, barreja la llet en pols amb 1 cullerada de stevia. Afegeix una cullerada d’aigua i barreja b\u00e9. Pinzella la barreja d’aigua amb llet en pols i stevia per sobre de la massa de pa de pessic i decora el past\u00eds amb plomes i ous de xocolata sense sucre. Llest!<\/p>\n

Gr\u00e0cies a aquestes receptes de Mona de Pasqua<\/strong>, enguany, siguis de la regi\u00f3 que siguis, no et quedis sense la teva!<\/p>\n","protected":false},"excerpt":{"rendered":"

A la fi de Setmana Santa \u00e9s com\u00fa en algunes zones d’Espanya que els padrins de bateig regalen als seus fillols una Mona de Pasqua representant el final de la Quaresma, temps en qu\u00e8 tradicionalment es realitzava dejuni i abstin\u00e8ncia d’alguns aliments. Tradicionalment, la Mona de Pasqua tenia forma de tortell, amb tants ous durs […]<\/p>\n","protected":false},"author":2,"featured_media":2746,"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":[365,393,409,410,50,53,60,118,142,143,149,152,161,162,362],"class_list":["post-2752","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuina","tag-tradicio","tag-setmana-santa","tag-mona","tag-pasqua","tag-alimentacion-ca","tag-hijos-ca","tag-alimentacio","tag-idees","tag-facil","tag-original","tag-cuina","tag-receptes","tag-farina","tag-fills","tag-gastronomia"],"acf":[],"yoast_head":"\n3 receptes de Mona de Pasqua casolanes - Nomen<\/title>\n<meta name=\"description\" content=\"Gr\u00e0cies a aquestes receptes de Mona de Pasqua, enguany, siguis de la regi\u00f3 que siguis, no et quedis sense la teva!\" \/>\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\/3-recetas-mona-pascua-caseras\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"3 receptes de Mona de Pasqua casolanes - 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