{"id":56,"date":"2008-11-05T19:00:18","date_gmt":"2008-11-05T17:00:18","guid":{"rendered":"https:\/\/blogs.ua.es\/gastronomia\/?p=56"},"modified":"2008-11-05T19:00:18","modified_gmt":"2008-11-05T17:00:18","slug":"codornius-rostides","status":"publish","type":"post","link":"https:\/\/blogs.ua.es\/gastronomia\/2008\/11\/05\/codornius-rostides\/","title":{"rendered":"CODORNIUS ROSTIDES"},"content":{"rendered":"

La veritat \u00e9s que d\u00f3na un poc de ll\u00e0stima menjar-se aquests pardalets tan dolcets per\u00f2… aix\u00edna \u00e9s la naturalesa. Ja en el segle XVIII sab\u00eden que aquests ocellets tan delicats guardaven un dels sabors m\u00e9s exquisits a les sales m\u00e9s distinguides del moment. De totes maneres, l’ elaboraci\u00f3 no \u00e9s molt compicada i, m’atrevixc a dir que ma mare les prepar\u00e0, encara que no amb els mateixos condiments, bon\u00edssimes. \u00c9s un plat simple, gust\u00f3s i que sorpr\u00e9n a qualsevol comensal que convides a sopar, aix\u00f2 assegurat.<\/p>\n

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Aix\u00ed les preparaven. Abans de tirar les codornius a la cassola posaven un poc de manteca a calentar que, en el nostre cas podr\u00eda ser oli, junt amb un poc de sal, un poc de pa rallat, un poc de piment\u00f3 i un rovell d’ou. Quan tingues apanyat aquesta “salsa” afegixes les codornius fins que estiguen doraetes. A menjar\u00a1\u00a1<\/p>\n

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“]\"La<\/a><\/dt>\n
La caza de la codorniz por Goya [Google images<\/dd>\n<\/dl>\n<\/div>\n

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Com vegeu la ca\u00e7a de la codorniu es practicava des de fa ja segles enrere. Goya ja ho representava en una de les seves pintures.<\/p>\n","protected":false},"excerpt":{"rendered":"

La veritat \u00e9s que d\u00f3na un poc de ll\u00e0stima menjar-se aquests pardalets tan dolcets per\u00f2… aix\u00edna \u00e9s la naturalesa. Ja en el segle XVIII sab\u00eden que aquests ocellets tan delicats guardaven un dels sabors m\u00e9s exquisits a les sales m\u00e9s distinguides del moment. De totes maneres, l’ elaboraci\u00f3 no \u00e9s molt compicada i, m’atrevixc a […]<\/p>\n","protected":false},"author":889,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2729],"tags":[],"class_list":["post-56","post","type-post","status-publish","format-standard","hentry","category-s-xviii"],"_links":{"self":[{"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/posts\/56","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/users\/889"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/comments?post=56"}],"version-history":[{"count":1,"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/posts\/56\/revisions"}],"predecessor-version":[{"id":58,"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/posts\/56\/revisions\/58"}],"wp:attachment":[{"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/media?parent=56"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/categories?post=56"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/tags?post=56"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}