{"id":2243,"date":"2020-03-13T16:18:57","date_gmt":"2020-03-13T16:18:57","guid":{"rendered":"http:\/\/www.sucarn.es\/?p=2243"},"modified":"2020-03-13T16:28:50","modified_gmt":"2020-03-13T16:28:50","slug":"carpaccio-de-vedella-amb-pesto-i-parmesa-una-recepta-del-xef-dani-lechuga-2","status":"publish","type":"post","link":"https:\/\/www.sucarn.es\/ca\/carpaccio-de-vedella-amb-pesto-i-parmesa-una-recepta-del-xef-dani-lechuga-2\/","title":{"rendered":"Carpaccio de vedella amb pesto i parmes\u00e0, una recepta del xef Dani Lechuga"},"content":{"rendered":"<h4><a href=\"https:\/\/www.sucarn.es\/ca\/carpaccio-ternera-dani-lechuga-sucarn\/\" rel=\"attachment wp-att-2236\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-2236 size-full\" src=\"http:\/\/www.sucarn.es\/wp-content\/uploads\/2020\/03\/carpaccio-ternera-dani-lechuga-sucarn.jpg\" alt=\"receta-carpaccio-ternera-chef-dani-lechuga\" width=\"640\" height=\"632\" srcset=\"https:\/\/www.sucarn.es\/wp-content\/uploads\/2020\/03\/carpaccio-ternera-dani-lechuga-sucarn.jpg 640w, https:\/\/www.sucarn.es\/wp-content\/uploads\/2020\/03\/carpaccio-ternera-dani-lechuga-sucarn-100x100.jpg 100w, https:\/\/www.sucarn.es\/wp-content\/uploads\/2020\/03\/carpaccio-ternera-dani-lechuga-sucarn-600x593.jpg 600w, https:\/\/www.sucarn.es\/wp-content\/uploads\/2020\/03\/carpaccio-ternera-dani-lechuga-sucarn-300x296.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/h4>\n<p>&nbsp;<\/p>\n<h4>Al mal temps, un bon carpaccio de vedella. Aprofita aquest cap de setmana per cuinar i prepara un delici\u00f3s carpaccio de vedella amb pesto i parmes\u00e0 seguint els 6 senzills passos de la recepta del xef Dani Lechuga.<\/h4>\n<p>&nbsp;<\/p>\n<h4 style=\"text-align: center;\">Ingredients<\/h4>\n<ul>\n<li>400 g de filet de vedella<\/li>\n<li>80 g d&#8217;encenalls de parmes\u00e0<\/li>\n<li>Escates de sal<\/li>\n<li>Pebre<\/li>\n<li>Un rajol\u00ed d&#8217;oli d&#8217;oliva<\/li>\n<li>R\u00facula fresca<\/li>\n<\/ul>\n<h4 style=\"text-align: center;\">Per al pesto:<\/h4>\n<ul>\n<li>Un manat d&#8217;alf\u00e0brega<\/li>\n<li>50 g de pinyons<\/li>\n<li>50 g de formatge parmes\u00e0<\/li>\n<li>100 ml d&#8217;oli d&#8217;oliva<\/li>\n<\/ul>\n<h4 style=\"text-align: center;\">Elaboraci\u00f3:<\/h4>\n<ol>\n<li>En un bol, barrejar tots els ingredients del pesto i triturar-los amb la t\u00farmix fins aconseguir una pasta fina.<\/li>\n<li>Netejar for\u00e7a b\u00e9 la carn per evitar qualsevol tipus de greix o nervi.<\/li>\n<li>Enrotllar-la amb paper film i congelar-la.<\/li>\n<li>Una vegada congelada, treure el paper film i tallar-la amb una m\u00e0quina de tallar embotits en l\u00e0mines molt fines, que s\u00b4aniran col.locant com una base en cada un dels 4 plats. Nota: Si no disposeu de m\u00e0quina de tallar embotit, \u00e9s millor no congelar la carn i tallar-la tan fina com sigui possible amb un ganivet ben afilat.<\/li>\n<li>Amanir la carn amb les escates de sal, el pebre i l&#8217;oli d&#8217;oliva.<\/li>\n<li>Al gust de cada persona, incorporar el pesto, el parmes\u00e0 i les fulles de r\u00facula fresca.<\/li>\n<\/ol>\n<blockquote><p>Un amaniment amb mostassa a l&#8217;antiga i oli d&#8217;oliva verge constitueix una deliciosa variant per a aquest plat.<\/p>\n<p>Xef Dani Lechuga<\/p><\/blockquote>\n<p>Des de <a href=\"https:\/\/www.sucarn.es\/ca\/marcas-old\/\"><strong>Sucarn<\/strong><\/a> donem les gr\u00e0cies per la seva gentilesa i generositat, com sempre, al <a href=\"https:\/\/www.lavanguardia.com\/comer\/al-dia\/20190526\/462424272769\/entrevista-dani-lechuga-bardeni-restaurante-cristina-jolonch.html\"><strong>xef Dani Lechuga<\/strong><\/a>, que actualment est\u00e0 als fogons de <a href=\"https:\/\/www.caldeni.com\/bardeni\/\"><strong>Bardeni, el Meatbar (Barcelona)<\/strong><\/a>, el seu \u00faltim projecte gastron\u00f2mic. Un restaurant amb producte excel\u00b7lent i un ambient gens encotillat.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aquest cap de setmana prepara un delici\u00f3s carpaccio de vedella seguint els 6 senzills passos de la recepta del xef Dani Lechuga.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[86],"tags":[74,67,133,66,137,138,158,157,141],"class_list":["post-2243","post","type-post","status-publish","format-standard","hentry","category-receptes-de-carn","tag-barcelona","tag-bardeni","tag-caldeni-ca","tag-dani-lechuga","tag-la-cocina-de-la-carne-ca","tag-meatbar-ca","tag-recepta-carpaccio-de-vedella","tag-recepta-xef-dani-lechuga","tag-sucarn-ca","align-left","box-shadow-0","box-shadow-0-hover","ast-product-gallery-layout-horizontal","ast-product-gallery-with-no-image","ast-product-tabs-layout-horizontal"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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