{"id":11239,"date":"2016-06-10T10:10:53","date_gmt":"2016-06-10T08:10:53","guid":{"rendered":"http:\/\/www.labioteca.cat\/?p=11239"},"modified":"2025-10-24T13:26:58","modified_gmt":"2025-10-24T11:26:58","slug":"amanida-nicoise","status":"publish","type":"post","link":"https:\/\/labioteca.cat\/es\/amanida-nicoise\/","title":{"rendered":"Amanida Ni\u00e7oise"},"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\/06\/ni\u00e7oise-ensaladera.jpg\"><img fetchpriority=\"high\" decoding=\"async\" width=\"770\" height=\"642\" data-id=\"11242\" src=\"https:\/\/labioteca.cat\/wp-content\/uploads\/2016\/06\/nicoise-ensaladera.jpg\" alt=\"ni\u00e7oise ensaladera\" class=\"wp-image-11242\" srcset=\"https:\/\/labioteca.cat\/wp-content\/uploads\/2016\/06\/nicoise-ensaladera.jpg 770w, https:\/\/labioteca.cat\/wp-content\/uploads\/2016\/06\/nicoise-ensaladera-300x250.jpg 300w, https:\/\/labioteca.cat\/wp-content\/uploads\/2016\/06\/nicoise-ensaladera-768x640.jpg 768w\" sizes=\"(max-width: 770px) 100vw, 770px\" \/><\/a><\/figure>\n<\/figure>\n\n\n\n<p><a href=\"http:\/\/www.labioteca.cat\/wp-content\/uploads\/2016\/06\/ni\u00e7oise-detall.jpg\"><br>\n<\/a> <a href=\"http:\/\/www.labioteca.cat\/wp-content\/uploads\/2016\/06\/ni\u00e7oise-ensaladera.jpg\"><br>\n<\/a>S&#8217;obre la veda de les amanides! i ho fem amb la recepta de l&#8217;amanida Ni\u00e7oise que hem adaptat del llibre de la Julia Child <em>El arte de dominar la cocina francesa<\/em>, tota una refer\u00e8ncia del m\u00f3n gastron\u00f2mic. En aquest cas l&#8217;hem simplificat perqu\u00e8 qualsevol recepte del llibre t\u00e9 molts passos, per\u00f2 si teniu temps \u00e9s una del\u00edcia seguir-los, aquesta dona ho explica la mar de b\u00e9 i tot sembla simple de fer. Anem amb la recepta que t\u00e9 com a ingredients principals la mongeta verda i l&#8217;anxova, som-hi?<\/p>\n\n\n\n<p><strong>Ingredients: (aprox per a 3 persones)<\/strong><\/p>\n\n\n\n<p>1 patata gran<\/p>\n\n\n\n<p>2 grapats de mongeta verda<\/p>\n\n\n\n<p>1 amanida (nosaltres hem decidit posar una bossa d&#8217;amanida oriental)<\/p>\n\n\n\n<p>2 ous durs<\/p>\n\n\n\n<p>tonyina desmigada (mig pot petit d&#8217;Olasagasti)<\/p>\n\n\n\n<p>1 tom\u00e0quet rosa de Barbastro (si \u00e9s molt gran, la meitat)<\/p>\n\n\n\n<p>1 llauna d&#8217;anxoves<\/p>\n\n\n\n<p>olives negres<\/p>\n\n\n\n<p>vinagreta d&#8217;herbes arom\u00e0tiques<\/p>\n\n\n\n<p>Preparaci\u00f3:<\/p>\n\n\n\n<p>Posem a bullir els ous que els tindrem uns 7 minuts; al mateix temps netegem la mongeta i la fem al vapor amb una mica de sal, que no quedi molt cuinada, quan estigui al dente la posem sota el raig d&#8217;aigua freda per tallar la cocci\u00f3. Tamb\u00e9 posarem a coure la patata, amb pell, en aigua bullent amb sal, un cop s&#8217;hagi refredat la pelem i tallem a rodanxes<\/p>\n\n\n\n<p>Quan s&#8217;hagin refredat aquests tres ingredients muntem l&#8217;amanida: al fons hi posem l&#8217;enciam o en aquest cas les fulles orientals, a sobre la patata, la mongeta, el tom\u00e0quet, l&#8217;ou dur que nosaltres hem ratllat, la tonyina desmigada, les anxoves i les olives. Per amanir farem una vinagreta d&#8217;oli, vinagre i sal i afegirem herbes fresques com el roman\u00ed. Utilitzem l&#8217;oli de la tonyina i l&#8217;anxova que \u00e9s ecol\u00f2gic. I ja la teniu, ben fresca!<\/p>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>S&#8217;obre la veda de les amanides! i ho fem amb la recepta de l&#8217;amanida Ni\u00e7oise que hem adaptat del llibre de la Julia Child El arte de dominar la cocina francesa, tota una refer\u00e8ncia del m\u00f3n gastron\u00f2mic. En aquest cas l&#8217;hem simplificat perqu\u00e8 qualsevol recepte del llibre t\u00e9 molts passos, per\u00f2 si teniu temps \u00e9s [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11242,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-11239","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\/11239","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=11239"}],"version-history":[{"count":2,"href":"https:\/\/labioteca.cat\/es\/wp-json\/wp\/v2\/posts\/11239\/revisions"}],"predecessor-version":[{"id":12035,"href":"https:\/\/labioteca.cat\/es\/wp-json\/wp\/v2\/posts\/11239\/revisions\/12035"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/labioteca.cat\/es\/wp-json\/wp\/v2\/media\/11242"}],"wp:attachment":[{"href":"https:\/\/labioteca.cat\/es\/wp-json\/wp\/v2\/media?parent=11239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/labioteca.cat\/es\/wp-json\/wp\/v2\/categories?post=11239"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/labioteca.cat\/es\/wp-json\/wp\/v2\/tags?post=11239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}