{"id":3805,"date":"2016-12-29T11:44:54","date_gmt":"2016-12-29T11:44:54","guid":{"rendered":"http:\/\/www.olidemallorca.es\/?p=3805"},"modified":"2016-12-29T11:44:54","modified_gmt":"2016-12-29T11:44:54","slug":"tataki-de-vedella-amb-crema-de-formatge-mahon-menorca-ensalada-de-tomatiga-amb-fruits-secs-i-tosta-de-pa-moreno","status":"publish","type":"post","link":"https:\/\/www.olidemallorca.es\/en\/tataki-de-vedella-amb-crema-de-formatge-mahon-menorca-ensalada-de-tomatiga-amb-fruits-secs-i-tosta-de-pa-moreno\/","title":{"rendered":"Tataki de vedella amb crema de formatge Mah\u00f3n-Menorca, ensalada de tom\u00e0tiga amb fruits secs i tosta de pa moreno"},"content":{"rendered":"

\"tataki-ternera-oli-de-mallorca\"<\/a><\/p>\n

Recepta amb Oli de Mallorca de:<\/p>\n

Ricardo Rossi (Restaurant Valldemossa)<\/p>\n

Guanyador Oleotapa 2016<\/p>\n

 <\/p>\n

Per al tataki:<\/h2>\n
200gr entrecot de vedella<\/div>\n
50gr salsa de soja<\/div>\n
120gr de vinagre d\u2019arr\u00f2s<\/div>\n
2 cullerades de suc de llima<\/div>\n
Gingebre<\/div>\n
80gr d\u2019oli d\u2019oliva verge extra Oli de Mallorca<\/div>\n

<\/h2>\n

Per l\u2019ensalada:<\/h2>\n
1 tom\u00e0tiga<\/div>\n
20gr de pinyons<\/div>\n
20gr de panses<\/div>\n
Cibulet<\/div>\n
2 cullerades d\u2019 oliva verge extra Oli de Mallorca<\/div>\n

<\/h2>\n

Per la crema de formatge:<\/h2>\n
80gr de formatge Mah\u00f3n-Menorca semi curat<\/div>\n
150gr de nata<\/div>\n
40gr de vi blanc<\/div>\n
Porro<\/div>\n
30gr d\u2019oli oliva verge extra Oli de Mallorca<\/div>\n

<\/h2>\n

Elaboraci\u00f3:<\/h2>\n

Llevar el greix a la carn.<\/p>\n

Emulsionar la salsa de soja, el vinagre d\u2019arr\u00f2s, el suc de llima, oli d\u2019oliva verge extra i el gingebre picat.<\/p>\n

Encalentir a foc viu la planxa i marcar totes les cares de la carn.<\/p>\n

Introduir la pe\u00e7a de carn en un recipient i regar amb la marinada preparada pr\u00e8viament i deixar reposar 30 minuts.<\/p>\n

Per fer la crema de formatge, ofegar el porro en una paella amb l\u2019oli d\u2019oliva verge extra. Quan estigui tou, afegir el vi blanc i deixar reduir. Afegir el formatge m\u00f2lt i la nata sense deixar de remenar amb una cullera i triturar fins aconseguir la textura desitjada.<\/p>\n

Per elaborar l\u2019ensalada en primer lloc, fregir pinyons panses. Tallar la tom\u00e0tiga en brunoise i picar el cibulet. Mesclar tot amb l\u2019oli d\u2019oliva verge extra.<\/p>\n

Per acabar, torrar el pa moreno tallat molt prim i regat amb una mica d\u2019oli d\u2019oliva verge extra fins que quedi cruixent.<\/p>\n

Tallar la carn en llesquetes primes i servir junt a l\u2019ensalada, la crema de formatge i les tostes de pa moreno.<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Recepta amb Oli de Mallorca de: Ricardo Rossi (Restaurant Valldemossa) Guanyador Oleotapa 2016   Per al tataki: 200gr entrecot de vedella 50gr salsa de soja 120gr de vinagre d\u2019arr\u00f2s 2 cullerades de suc de llima Gingebre 80gr d\u2019oli d\u2019oliva verge extra Oli de Mallorca Per l\u2019ensalada: 1 tom\u00e0tiga 20gr de pinyons 20gr de panses Cibulet […]<\/p>\n","protected":false},"author":3,"featured_media":3790,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42,946],"tags":[957,958,1005,1006,1007,947,959,954,949,956,952,953,955,950,948,951],"class_list":["post-3805","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-receptes-en","tag-2016-en","tag-carn-crua-en","tag-formatge-en","tag-mahon-en","tag-menorca-en","tag-oleotapa-en","tag-oriental-en","tag-pinyons-en","tag-recepta-en","tag-restaurant-en","tag-ricardo-en","tag-rossi-en","tag-salsa-de-soja-en","tag-tataki-en","tag-valldemossa-en","tag-vedella-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.olidemallorca.es\/en\/wp-json\/wp\/v2\/posts\/3805"}],"collection":[{"href":"https:\/\/www.olidemallorca.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.olidemallorca.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.olidemallorca.es\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.olidemallorca.es\/en\/wp-json\/wp\/v2\/comments?post=3805"}],"version-history":[{"count":3,"href":"https:\/\/www.olidemallorca.es\/en\/wp-json\/wp\/v2\/posts\/3805\/revisions"}],"predecessor-version":[{"id":3821,"href":"https:\/\/www.olidemallorca.es\/en\/wp-json\/wp\/v2\/posts\/3805\/revisions\/3821"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.olidemallorca.es\/en\/wp-json\/wp\/v2\/media\/3790"}],"wp:attachment":[{"href":"https:\/\/www.olidemallorca.es\/en\/wp-json\/wp\/v2\/media?parent=3805"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.olidemallorca.es\/en\/wp-json\/wp\/v2\/categories?post=3805"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.olidemallorca.es\/en\/wp-json\/wp\/v2\/tags?post=3805"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}