{"id":56751,"date":"2025-03-25T12:35:12","date_gmt":"2025-03-25T12:35:12","guid":{"rendered":"https:\/\/ramadersagrupats.com\/?p=56751"},"modified":"2025-03-25T12:35:12","modified_gmt":"2025-03-25T12:35:12","slug":"com-fer-panades-mallorquines-recepta-tradicional-pas-a-pas","status":"publish","type":"post","link":"https:\/\/ramadersagrupats.com\/ca\/2025\/03\/25\/com-fer-panades-mallorquines-recepta-tradicional-pas-a-pas\/","title":{"rendered":"Com fer panades mallorquines a casa: receptes de pasta i farcits tradicionals"},"content":{"rendered":"<section class=\"vc_row wpb_row vc_row-fluid\"><div class=\"wpb_column vc_column_container col-xs-mobile-fullwidth vc_col-sm-12\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"text-block-content hongo-text-block-1 last-paragraph-no-margin\"><h1>Com fer panades mallorquines a casa: receptes de pasta i farcits tradicionals<\/h1>\n<h2><span style=\"font-weight: 400;\">Receptes<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Com a elaboraci\u00f3 antiga i popular, de panades n\u2019hi ha de molts tipus perqu\u00e8 cada casa o lloc li ha volgut posar el seu segell.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Conscients d\u2019aquesta diversitat, us proposem dues opcions de pasta i tres opcions de farciment: de carn i cabell d\u2019\u00e0ngel, de carn, i de carn i p\u00e8sols.\u00a0<\/span><\/p>\n<h3>Pasta<\/h3>\n<h4><span style=\"font-weight: 400;\">Opcio 1:<\/span><\/h4>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">160 g de <a href=\"https:\/\/ramadersagrupats.com\/ca\/producte\/saim-de-porc-terrina\/\">sa\u00efm<\/a> a temperatura ambient<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">160 g d\u2019oli d\u2019oliva<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">250 g de llet sencera<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">760 g de farina fluixa<\/span><\/li>\n<\/ul>\n<h4>Opci\u00f3 2:<\/h4>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 tassa d\u2019oli d\u2019oliva<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 tassa d\u2019aigua<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u00bd tassa de <a href=\"https:\/\/ramadersagrupats.com\/ca\/producte\/saim-de-porc-terrina\/\">sa\u00efm<\/a><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">El suc de 2 taronges<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3 vermells d\u2019ou<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Un poc de sal<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">La farina fluixa que admeti<\/span><\/li>\n<\/ul>\n<h4>Preparaci\u00f3<\/h4>\n<p><span style=\"font-weight: 400;\">Mescleu dins un ribell el sa\u00efm a temperatura ambient i tots els l\u00edquids, tamb\u00e9 l\u2019ou si \u00e9s el cas.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Aneu afegint-hi farina a tandes, pastant amb les mans, fins que la pasta sigui manejable. Si \u00e9s massa blana per donar-li la forma, afegiu m\u00e9s farina, de mica en mica, fins a aconseguir la consist\u00e8ncia desitjada.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Deixar reposar durant una hora.<\/span><\/p>\n<h3>Farciments<\/h3>\n<h4><span style=\"font-weight: 400;\">Panada de me amb cabell d&#8217;\u00e0ngel:<\/span><\/h4>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 quilo i mig de <a href=\"https:\/\/ramadersagrupats.com\/ca\/tenda-online\/\">carn<\/a> de xot sense os tallada en daus<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sal<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pebre bo<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u00bd pot de confitura de cabell d\u2019\u00e0ngel<\/span><\/li>\n<\/ul>\n<h4><span style=\"font-weight: 400;\">Panada de carn:<\/span><\/h4>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 quilo i mig de <a href=\"https:\/\/ramadersagrupats.com\/ca\/tenda-online\/\">carn<\/a> de xot sense os tallada en daus<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">80 g de sobrassada<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">100 g de <a href=\"https:\/\/ramadersagrupats.com\/ca\/producte\/xulla-blanca-de-porc\/\">xulla<\/a> o <a href=\"https:\/\/ramadersagrupats.com\/ca\/producte\/ventresca-de-porc\/\">ventresca<\/a><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sal<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pebre bo<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Oli per trempar<\/span><\/li>\n<\/ul>\n<h4><span style=\"font-weight: 400;\">Panada de carn i p\u00e8sols:<\/span><\/h4>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">600 g de <a href=\"https:\/\/ramadersagrupats.com\/ca\/tenda-online\/\">carn<\/a> de xot sense os tallada en daus<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">750 g de p\u00e8sols.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">100 g de <a href=\"https:\/\/ramadersagrupats.com\/ca\/producte\/xulla-blanca-de-porc\/\">xulla<\/a> o <a href=\"https:\/\/ramadersagrupats.com\/ca\/producte\/ventresca-de-porc\/\">ventresca<\/a><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">80 g de <a href=\"https:\/\/ramadersagrupats.com\/ca\/producte\/sobrassada-de-mallorca-semirizada\/\">sobrassada<\/a><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sal<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pebre bo<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Oli d\u2019oliva per trempar<\/span><\/li>\n<\/ul>\n<h3><span style=\"font-weight: 400;\">Elaboraci\u00f3<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Calculam que ens sortiran 15 panades. Per als farciments que en duen, \u00e9s pr\u00e0ctic preparant 30 trossets de xulla i 30 de sobrassada que anirem repartint durant l\u2019elaboraci\u00f3.<\/span><\/p>\n<h4><span style=\"font-weight: 400;\">Carn amb cabell d&#8217;\u00e0ngel:<\/span><\/h4>\n<p><span style=\"font-weight: 400;\">Salpebreu la carn i mesclau-la amb les mans amb la confitura de cabell d\u2019\u00e0ngel.<\/span><\/p>\n<h4><span style=\"font-weight: 400;\">Carn:\u00a0<\/span><\/h4>\n<p><span style=\"font-weight: 400;\">Trempau la carn i la xulla o ventresca amb sal i oli d\u2019oliva. Cada cosa en un recipient.<\/span><\/p>\n<h4><span style=\"font-weight: 400;\">Carn i p\u00e8sols:<\/span><\/h4>\n<p><span style=\"font-weight: 400;\">Trempeu la carn amb sal, pebre bo i un poc d\u2019oli. Feis el mateix amb els p\u00e8sols i la xulla, cada cosa en un recipient separat per anar agafant cada cosa per separat en farcir cada unitat.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Lleveu la pell a la sobrassada i feis-ne trossets.<\/span><\/p>\n<h3><b>Donar forma i farcir<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">En tots els casos \u00e9s important farcir ben atape\u00eft perqu\u00e8 la panada no quedi buida despr\u00e9s de la cocci\u00f3.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Tallau 15 quadrats d\u201911 cm de costat de paper.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Dividiu la pasta en 15 pilots, agafeu una quarta part per fer la tapadora i tres quartes parts per a la cassoleta.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Aplaneu un pilot de pasta per a la cassoleta damunt un quadrat de paper. Aneu aixecant-la dels costats amb els dits per formar el recipient on posarem el farciment.<\/span><\/p>\n<h4><span style=\"font-weight: 400;\">Carn i p\u00e8sols:<\/span><\/h4>\n<p><span style=\"font-weight: 400;\">Poseu unes quantes tallades de carn de xot en el fons de la cassoleta i dues tallades de sobrassada. Ompliu b\u00e9 de p\u00e8sols, ben atape\u00efts, i acabeu amb dues tallades de xulla.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Aplanau el pilot de pasta de la tapadora en forma rodona, tapau amb ella la cassoleta i segellau les voreres amb els dits. Punxeu la tapadora amb una forqueta per facilitar la cocci\u00f3.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Aneu posant les panades damunt una llauna.<\/span><\/p>\n<h4><span style=\"font-weight: 400;\">Carn:\u00a0<\/span><\/h4>\n<p><span style=\"font-weight: 400;\">Ompliu cada panada amb carn, dues tallades de xulla o ventresca i dos trossets de sobrassada.<\/span><\/p>\n<h4><span style=\"font-weight: 400;\">Carn amb cabell d&#8217;\u00e0ngel:<\/span><\/h4>\n<p><span style=\"font-weight: 400;\">Farcir fins a dalt de carn de xot amb cabell d\u2019\u00e0ngel.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Hi ha qui la corona amb dos trossets de sobrassada i dues talladetes de xulla.\u00a0<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Enfornar<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Dur el forn a 190 graus.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Introduir la llauna de panades.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Coure entre 50 i 60 minuts.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">En treure del forn, deixar refredar damunt la llauna fins que siguin t\u00e8bies o fredes. Si les decanteu abans es poden rompre.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"Com fer panades mallorquines a casa: receptes de pasta i farcits tradicionals Receptes Com a elaboraci\u00f3 antiga i popular, de panades n\u2019hi ha de molts tipus perqu\u00e8 cada casa o lloc li ha volgut posar el seu segell.\u00a0 Conscients d\u2019aquesta diversitat, us proposem dues opcions de pasta i tres opcions de farciment: de carn i cabell d\u2019\u00e0ngel, de carn, i de carn i p\u00e8sols.\u00a0 Pasta Opcio 1: 160 g de sa\u00efm a temperatura ambient 160 g d\u2019oli d\u2019oliva 250 g de llet sencera 760 g de farina fluixa Opci\u00f3 2: 1 tassa d\u2019oli d\u2019oliva 1 tassa d\u2019aigua \u00bd tassa de sa\u00efm El suc de 2 taronges 3 vermells d\u2019ou Un poc de sal La farina fluixa que admeti Preparaci\u00f3 Mescleu dins un ribell el sa\u00efm a temperatura ambient i tots els l\u00edquids, tamb\u00e9 l\u2019ou si \u00e9s el cas.\u00a0 Aneu afegint-hi farina a tandes, pastant amb les mans, fins que la pasta sigui manejable. Si \u00e9s massa blana per donar-li la forma, afegiu m\u00e9s farina, de mica en mica, fins a aconseguir la consist\u00e8ncia desitjada. Deixar reposar durant una hora. Farciments Panada de me amb cabell d'\u00e0ngel: 1 quilo i mig de carn de xot sense os tallada en daus Sal...","protected":false},"author":5,"featured_media":56761,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[239,117,241],"tags":[670],"class_list":["post-56751","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","category-receptes","category-tipic-mallorqui","tag-carn-fresca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Com fer panades mallorquines: recepta tradicional pas a pas - Ramaders Agrupats<\/title>\n<meta name=\"description\" content=\"Apr\u00e8n pas a pas com fer panades mallorquines de Pasqua amb aquesta recepta tradicional. 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