{"id":4591,"date":"2017-03-14T15:47:11","date_gmt":"2017-03-14T14:47:11","guid":{"rendered":"http:\/\/casasendradevic.com\/?p=4591"},"modified":"2017-03-14T15:47:11","modified_gmt":"2017-03-14T14:47:11","slug":"coulant-patata-llonganissa-casa-sendra","status":"publish","type":"post","link":"https:\/\/casasendradevic.com\/ca\/coulant-patata-llonganissa-casa-sendra\/","title":{"rendered":"RECEPTA COULANT DE PATATA I LLONGANISSA CASA SENDRA"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-4593\" src=\"http:\/\/casasendradevic.com\/wp-content\/uploads\/2017\/03\/magda-150x150.jpg\" alt=\"magda\" width=\"198\" height=\"198\" \/><a href=\"https:\/\/www.facebook.com\/restaurantMagdasubirana\/\">Magda Subirana<\/a> \u00a0\u00e9s una Xef que disposa d\u2019un restaurant a Vic, el <a href=\"http:\/\/www.magdasubirana.cat\/\">Restaurant<\/a> Magda Subirana, ubicat en una casa restaurada del\u00a0segle XVII. Es tracta d\u2019un indret de refer\u00e8ncia de la cuina catalana. Als seus fogons s\u2019hi cuinen gran varietat de productes frescos\u00a0amb les pinzellades m\u00e9s delicades de la\u00a0cuina d\u2019avantguarda, coneguda tamb\u00e9 com a cuina creativa o cuina d\u2019autor.<\/p>\n<p>Magda Subirana ha capgirat de dalt a baix una de les receptes m\u00e9s conegudes popularment. La famosa recepta del coulant de xocolata ha estat canviada radicalment per la Xef, i els seus ingredients dol\u00e7os han estat substitu\u00efts per ingredients vegetals, \u00a0per aix\u00ed crear el coulant de patata i llonganissa Casa Sendra amb t\u00f2fona blanca.<\/p>\n<p>Aquesta recepta \u00e9s id\u00f2nia per sorprendre als convidats ja que ning\u00fa vincula aquesta combinaci\u00f3 d\u2019ingredients amb la presentaci\u00f3 en forma de coulant. \u00c9s d\u2019una dificultat mitja\/alta i el temps de preparaci\u00f3 \u00e9s de 40 minuts i 5 minuts per la preparaci\u00f3 de la presentaci\u00f3 del plat.<\/p>\n<p>INGREDIENTS (per a 4 persones)<\/p>\n<p><u>Pel pur\u00e9:<\/u><\/p>\n<p>600gr. de patata Kennebek cuita amb pell<\/p>\n<p>100 gr. de mantega<\/p>\n<p>7 gr. de <a href=\"http:\/\/www.cocineros.info\/metilgel-sosa\">Metilgel<\/a>\u00a0(texturitzant)<\/p>\n<p>20 gr. de t\u00f2fona blanca laminada<\/p>\n<p>Oli de t\u00f2fona<\/p>\n<p>&nbsp;<\/p>\n<p><u>Pel farcit:<\/u><\/p>\n<p>50 gr de patata cuita amb pell<\/p>\n<p>20 gr d&#8217;<a href=\"http:\/\/www.biorica.cat\/ca\/productes\/verdura\/ceba-escalunya\/\">escalunya<\/a>\u00a0picada molt petita<\/p>\n<p>100 ml. de nata<\/p>\n<p>20 gr de t\u00f2fona blanca ratllada<\/p>\n<p>100 gr de llonganissa Casa Sendra tallada a daus<\/p>\n<p>4 rovells d&#8217;ou<\/p>\n<p>Sal Maldon i pebre<\/p>\n<p><u>\u00a0<\/u><\/p>\n<p><u>Per la salsa i guarnici\u00f3:<\/u><\/p>\n<p>200 ml. de suc de rostit redu\u00eft<\/p>\n<p>120 gr. de llonganissa Casa Sendra tallada a encenalls molt prims<\/p>\n<p>20 gr. de t\u00f2fona blanca a l\u00e0mines molt primes<\/p>\n<p>&nbsp;<\/p>\n<p><u>Preparaci\u00f3 i muntatge del plat:<\/u><\/p>\n<p>El primer pas tracta de preparar el pur\u00e9 de patates. Per fer-ho s\u2019han de bullir les patates aproximadament un 20 minuts, pelar-les i passar-les pel passapur\u00e9s fins aconseguir una textura regular. Seguidament incorporar la mantega fosa, el metilgel, la sal, el pebre i amanir amb oli de t\u00f2fona. I finalment col\u00b7locar-ho en una m\u00e0niga pastissera i deixar refredar durant 6h.<\/p>\n<p>Mentre es va refredant el pur\u00e9, s\u2019han de picar les escalunyes i fer-les suar amb una nou de mantega, quan aquest pas estigui fet s\u2019hi han d\u2019incorporar els daus de llonganissa i el pur\u00e9 de patata. Es barreja perqu\u00e8 quedi tot unificat, \u00a0seguidament hi afegim la nata, la t\u00f2fona, la sal i el pebre.<\/p>\n<p>El seg\u00fcent pas tracta de folrar 4 aros, preferiblement metal\u00b7litzats i buits per sota i per dalt, de 8cm de di\u00e0metre amb paper de forn. Fer una mitja bola amb el pur\u00e9, amb molt de compte posar el rovell d\u2019ou escaldat al mig i una cullerada generosa de farcit, i cobrir amb una altre mitja bola de pur\u00e9, introduir al forn a180 graus uns 5 minuts. Al centre del plat, posar escates de sal maldon i acabar amb els encenalls de LLonganissa \u00a0Casa Sendra i t\u00f2fona ratllada.<\/p>\n<p>Per acabar, amb molta cura, es col\u00b7loquen sobre el plat i els desmotllem tenint en compte que no es trenquin ni sobrin. Els cobrim amb una mica de suc de rostit , la llonganissa Casa Sendra i la t\u00f2fona blanca laminada per donar el toc final.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Magda Subirana \u00a0\u00e9s una Xef que disposa d\u2019un restaurant a Vic, el Restaurant Magda Subirana, ubicat en una casa restaurada del\u00a0segle XVII. Es tracta d\u2019un indret de refer\u00e8ncia de la cuina catalana. Als seus fogons s\u2019hi cuinen gran varietat de productes frescos\u00a0amb les pinzellades m\u00e9s delicades de la\u00a0cuina d\u2019avantguarda, coneguda tamb\u00e9 com a cuina creativa [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":4593,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[76],"tags":[],"class_list":["post-4591","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recepta coulant de patata i llonganissa Casa Sendra<\/title>\n<meta name=\"description\" content=\"Magda Subirana ha capgirat una de les receptes m\u00e9s conegudes popularment. 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