{"id":11181,"date":"2016-04-22T10:06:33","date_gmt":"2016-04-22T08:06:33","guid":{"rendered":"http:\/\/www.labioteca.cat\/?p=11181"},"modified":"2025-10-24T13:30:00","modified_gmt":"2025-10-24T11:30:00","slug":"crema-de-carbassa-exotica","status":"publish","type":"post","link":"https:\/\/labioteca.cat\/es\/crema-de-carbassa-exotica\/","title":{"rendered":"Crema de carbassa ex\u00f2tica"},"content":{"rendered":"<figure class=\"wp-block-gallery aligncenter has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><a href=\"http:\/\/www.labioteca.cat\/wp-content\/uploads\/2016\/03\/crema-carbassa.jpg\"><img fetchpriority=\"high\" decoding=\"async\" width=\"770\" height=\"642\" data-id=\"11182\" src=\"https:\/\/labioteca.cat\/wp-content\/uploads\/2016\/03\/crema-carbassa.jpg\" alt=\"crema carbassa\" class=\"wp-image-11182\" srcset=\"https:\/\/labioteca.cat\/wp-content\/uploads\/2016\/03\/crema-carbassa.jpg 770w, https:\/\/labioteca.cat\/wp-content\/uploads\/2016\/03\/crema-carbassa-300x250.jpg 300w, https:\/\/labioteca.cat\/wp-content\/uploads\/2016\/03\/crema-carbassa-768x640.jpg 768w\" sizes=\"(max-width: 770px) 100vw, 770px\" \/><\/a><\/figure>\n<\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Una simple carbassa amb un toc d\u2019esp\u00e8cies d\u00f3na com a resultat una exiquisida crema que us sorprendr\u00e0! El truc ens el va dir la Paula, artista cuinera i ceramista! Ja veureu\u2026<\/p>\n\n\n\n<!--more-->\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<p>1 carbassa mitjana (un cop pelada quedar\u00e0 400-500 gr)<\/p>\n\n\n\n<p>1 ceba<\/p>\n\n\n\n<p>1 porro<\/p>\n\n\n\n<p>1 pastanaga<\/p>\n\n\n\n<p>1 xic de canyella<\/p>\n\n\n\n<p>1 xic de c\u00farcuma fresca<\/p>\n\n\n\n<p>brou de verdures<\/p>\n\n\n\n<p>sal i oli d\u2019oliva<\/p>\n\n\n\n<p><strong>Preparaci\u00f3<\/strong><\/p>\n\n\n\n<p>Si voleu fer vosaltres el brou \u00e9s el primer que preparem: en una olla a pressi\u00f3 posarem una pastanaga, les fulles del porro, una ceba, una branca d\u2019api i sal. Ho tapem i ho deixem 20 minuts des que comenci a sortir el vapor.<\/p>\n\n\n\n<p>Pelem la carbassa i la tallem a trossos. Reservem. Piquem la ceba, el porro i la pastanaga i ho sofregim tot en una olla uns 7 minuts, que quedin potxades. Afegim la carbassa a trossos i la deixem tamb\u00e9 uns minuts. Despr\u00e9s, ho cobrim tot amb brou, no ens passem perqu\u00e8 sino ens quedar\u00e0 una crema molt l\u00edquida, sempre es pot afegir brou. Afegim el xic de canyella i de c\u00farcuma fresca, atenci\u00f3 amb aquesta \u00faltima que t\u00e9 un gust molt intents. Deixem que bulli fins que la carbassa estigui cuita. Ho triturem tot fins aconseguir una crema fina. El resultat, una crema deliciosa amb un rerefons ex\u00f2tic! A la fotografia all\u00f3 blanc que veieu \u00e9s una mica de formatge fresc de Xanceda.<\/p>","protected":false},"excerpt":{"rendered":"<p>Una simple carbassa amb un toc d\u2019esp\u00e8cies d\u00f3na com a resultat una exiquisida crema que us sorprendr\u00e0! El truc ens el va dir la Paula, artista cuinera i ceramista! Ja veureu\u2026<\/p>","protected":false},"author":1,"featured_media":11182,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-11181","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes"],"_links":{"self":[{"href":"https:\/\/labioteca.cat\/es\/wp-json\/wp\/v2\/posts\/11181","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/labioteca.cat\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/labioteca.cat\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/labioteca.cat\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/labioteca.cat\/es\/wp-json\/wp\/v2\/comments?post=11181"}],"version-history":[{"count":1,"href":"https:\/\/labioteca.cat\/es\/wp-json\/wp\/v2\/posts\/11181\/revisions"}],"predecessor-version":[{"id":12041,"href":"https:\/\/labioteca.cat\/es\/wp-json\/wp\/v2\/posts\/11181\/revisions\/12041"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/labioteca.cat\/es\/wp-json\/wp\/v2\/media\/11182"}],"wp:attachment":[{"href":"https:\/\/labioteca.cat\/es\/wp-json\/wp\/v2\/media?parent=11181"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/labioteca.cat\/es\/wp-json\/wp\/v2\/categories?post=11181"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/labioteca.cat\/es\/wp-json\/wp\/v2\/tags?post=11181"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}