{"id":56793,"date":"2025-04-07T07:32:28","date_gmt":"2025-04-07T07:32:28","guid":{"rendered":"https:\/\/ramadersagrupats.com\/?p=56793"},"modified":"2025-04-07T07:32:28","modified_gmt":"2025-04-07T07:32:28","slug":"frit-de-pasqua-mallorqui-recepta-tradicional-amb-carn-de-xot","status":"publish","type":"post","link":"https:\/\/ramadersagrupats.com\/ca\/2025\/04\/07\/frit-de-pasqua-mallorqui-recepta-tradicional-amb-carn-de-xot\/","title":{"rendered":"Frit de Pasqua mallorqu\u00ed: la recepta tradicional amb carn de xot"},"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><b>Frit de Pasqua: Tradici\u00f3, sabor i autenticitat<\/b><\/h1>\n<p><span style=\"font-weight: 400;\">El Frit de Pasqua \u00e9s una recepta d\u2019arrels profundes, de sabor aut\u00e8ntic, impregnat de la saviesa de la cuina d\u2019aprofitament.<\/span><\/p>\n<h2><b>Origen i tradici\u00f3<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">El frit mallorqu\u00ed \u00e9s un plat antic que beu en segles d\u2019hist\u00f2ria, en una illa en qu\u00e8 la gastronomia s\u2019ha enriquit de les diferents cultures que hi han deixat empremta.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">De manera \u00e0mplia, podem dir que s\u2019emmarca en la tradici\u00f3 mediterr\u00e0nia de cuinar amb menuts i v\u00edsceres, un exemple d\u2019aprofitament, de no malbaratar res dels animals sacrificats.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">A Mallorca, hi ha refer\u00e8ncies del frit en receptaris antics i es creu que tant la cuina musulmana com la jueva han aportat a l\u2019origen i evoluci\u00f3 de la recepta. Totes dues comunitats habitaren l\u2019illa abans de la conquesta cristina i elaboraven receptes similars.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">El frit de Pasqua \u00e9s una variant d\u2019una manera de cuinar que tamb\u00e9 trobam en el frit de matances, per\u00f2 a partir del xot i no del porc, atesa la simbologia pasqual.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00c9s un plat de festa que dona alegria despr\u00e9s de les restriccions en el consum de carn pr\u00f2pies de la Quaresma. El xot, o me, representa l\u2019anyell de D\u00e9u i es consumeix per celebrar la resurrecci\u00f3 de Crist el tercer dia despr\u00e9s de ser crucificat. Segons el Nou Testament, Jesucrist \u00e9s comparat amb l\u2019anyell pasqual perqu\u00e8 se sacrifica per la salvaci\u00f3 de la humanitat. Aquest \u00e9s un plat que celebra tant la primavera com el renaixement de la vida.<\/span><\/p>\n<h2><b>Recepta del Frit de Pasqua (per a 4 persones)<\/b><\/h2>\n<h3><b>Ingredients:<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">500 g de fetge, freixura i magre de xot (us recomanem les \u2018vertoletes\u2019, veieu \u2018A la carnisseria\u2019)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3 patates grosses<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 ceba gran<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 manat de cebes tendres<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 alls<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 pebre vermell<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">150 g de p\u00e8sols frescs<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">150 g de fonoll tendre<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 fulles de llorer<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pebre bo, sal i pebre vermell dol\u00e7<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Oli d\u2019oliva (millor si \u00e9s verge extra)<\/span><\/li>\n<\/ul>\n<h3><b>Elaboraci\u00f3:<\/b><\/h3>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h4><b>Preparar els ingredients:<\/b><\/h4>\n<\/li>\n<\/ol>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tallam la carn de xai en daus petits. (ens ho poden preparar a la carnisseria)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pelem i tallem les patates a daus.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Piquem la ceba, les cebes tendres i els alls ben petits.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tallem el pebre en tires fines.<\/span><\/li>\n<\/ul>\n<p><b>Fregir les patates<\/b><\/p>\n<ul>\n<li><b><\/b><span style=\"font-weight: 400;\">En una paella grossa o una greixonera, fregim les patates en oli d\u2019oliva fins que estiguin daurades. Reservam.<\/span><\/li>\n<\/ul>\n<h4><b>Coure la carn:<\/b><b><\/b><b><\/b><\/h4>\n<ul>\n<li><b><\/b><span style=\"font-weight: 400;\">En el mateix oli, dauram la carn de xai a foc mitj\u00e0 fins que agafi color. Afegim sal, pebre bo i les fulles de llorer.<\/span><\/li>\n<\/ul>\n<h4><b>Afegim les verdures:<\/b><\/h4>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Quan la carn estigui cuita, incorporem la ceba, els alls i el pebrot. Sofregim fins que la ceba sigui transparent.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Afegim els p\u00e8sols i el fonoll, remenant b\u00e9 perqu\u00e8 tots els sabors es barregin.<\/span><\/li>\n<\/ul>\n<h4><b>Finalitzar el plat:<\/b><\/h4>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tornam a posar les patates fregides a la paella i barregem b\u00e9.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Rectificam de sal i afegim un polsim de pebre vermell dol\u00e7 per donar el toc final.<\/span><\/li>\n<\/ul>\n<h3><b>A la carnisseria<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">Tenir els millors ingredients \u00e9s important per cuinar un bon frit de Pasqua. A Ramaders Agrupats tenim xot mallorqu\u00ed, garantia de proximitat, qualitat i bon maneig en la cria.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">A la carnisseria demanau una freixura de xot (o me) i una mica de carn magra de xot. Us recomanem les \u2018vertoletes\u2019, unes peces de carn del coll que es treuen, una per una, de textura molt tendra, cremosa. S\u00f3n un plaer a descobrir. No dubteu a demanar-les a la carnisseria.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">La freixura inclou el fetge, els pulmons i el cor. A la carnisseria ho deixen tot ben net, treuen el canonet del cor i els nervis. Tot es talla en trossets petits, com fareu amb la verdura que completa la recepta, tot ben menut perqu\u00e8 quedi lligat, que \u00e9s una de les gr\u00e0cies d\u2019aquest plat.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"Frit de Pasqua: Tradici\u00f3, sabor i autenticitat El Frit de Pasqua \u00e9s una recepta d\u2019arrels profundes, de sabor aut\u00e8ntic, impregnat de la saviesa de la cuina d\u2019aprofitament. Origen i tradici\u00f3 El frit mallorqu\u00ed \u00e9s un plat antic que beu en segles d\u2019hist\u00f2ria, en una illa en qu\u00e8 la gastronomia s\u2019ha enriquit de les diferents cultures que hi han deixat empremta. De manera \u00e0mplia, podem dir que s\u2019emmarca en la tradici\u00f3 mediterr\u00e0nia de cuinar amb menuts i v\u00edsceres, un exemple d\u2019aprofitament, de no malbaratar res dels animals sacrificats.\u00a0 A Mallorca, hi ha refer\u00e8ncies del frit en receptaris antics i es creu que tant la cuina musulmana com la jueva han aportat a l\u2019origen i evoluci\u00f3 de la recepta. Totes dues comunitats habitaren l\u2019illa abans de la conquesta cristina i elaboraven receptes similars.\u00a0 El frit de Pasqua \u00e9s una variant d\u2019una manera de cuinar que tamb\u00e9 trobam en el frit de matances, per\u00f2 a partir del xot i no del porc, atesa la simbologia pasqual. \u00c9s un plat de festa que dona alegria despr\u00e9s de les restriccions en el consum de carn pr\u00f2pies de la Quaresma. El xot, o me, representa l\u2019anyell de D\u00e9u i es consumeix per celebrar la resurrecci\u00f3 de...","protected":false},"author":5,"featured_media":56796,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[239,117,241],"tags":[670],"class_list":["post-56793","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>Frit de Pasqua mallorqu\u00ed: recepta tradicional amb carn de xot - Ramaders Agrupats<\/title>\n<meta name=\"description\" content=\"Apr\u00e8n com preparar un aut\u00e8ntic frit de Pasqua mallorqu\u00ed amb carn de xot. 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