{"id":56819,"date":"2025-04-14T13:24:53","date_gmt":"2025-04-14T13:24:53","guid":{"rendered":"https:\/\/ramadersagrupats.com\/?p=56819"},"modified":"2025-04-14T13:24:53","modified_gmt":"2025-04-14T13:24:53","slug":"panades-de-pasqua-amb-pollastre","status":"publish","type":"post","link":"https:\/\/ramadersagrupats.com\/ca\/2025\/04\/14\/panades-de-pasqua-amb-pollastre\/","title":{"rendered":"Panades de Pasqua amb pollastre"},"content":{"rendered":"

Panades de Pasqua amb pollastre<\/b><\/h1>\n

Una alternativa igualment deliciosa<\/b><\/h2>\n

Les panades de pollastre han vingut per quedar-se. S\u00f3n una alternativa o un complement a les tradicionals de Pasqua, amb carn de xot o de porc.<\/span><\/p>\n

\u00c9s una variant m\u00e9s lleugera i suau, per\u00f2 igualment saborosa si les fem seguint algunes pautes, perfecta per a qui vol evitar carns vermelles o, simplement, enriquir les opcions.<\/span><\/p>\n

Aqu\u00ed teniu la recepta i alguns consells perqu\u00e8 el pollastre quedi tendre i suc\u00f3s.<\/span><\/p>\n

RECEPTA<\/b><\/h2>\n

Ingredients<\/b><\/h3>\n

Per la pasta (unes 12 panades):<\/b><\/h4>\n
    \n
  • 500 g de farina<\/span><\/li>\n
  • 150 ml d\u2019aigua t\u00e8bia<\/span><\/li>\n
  • 150 ml d\u2019oli d\u2019oliva suau<\/span><\/li>\n
  • 50 g de sa\u00efm (opcional, per\u00f2 aporta molta melositat. Llegiu la nota sobre com substituir-lo per mantega o margarina)<\/span><\/li>\n
  • 1\/2 culleradeta de sal<\/span><\/li>\n<\/ul>\n

    Pel farcit:<\/b><\/h4>\n
      \n
    • 300-400 g de carn de pollastre tallada a daus petits (cuixa desossada, \u00e9s saborosa i sucosa)<\/span><\/li>\n
    • 1 ceba petita picada<\/span><\/li>\n
    • Un grapat de p\u00e8sols (opcional)<\/span><\/li>\n
    • Julivert fresc picat<\/span><\/li>\n
    • Sal i pebre bo al gust<\/span><\/li>\n
    • Un raig d\u2019oli d\u2019oliva<\/span><\/li>\n<\/ul>\n

      Elaboraci\u00f3:<\/b><\/h3>\n
        \n
      1. Preparau la pasta:<\/b> mesclau l\u2019oli, l\u2019aigua (i el sa\u00efm, o la mantega o la margarina, si en feis servir) i afegiu-hi la farina i la sal a poc a poc. Pastau fins a obtenir una massa suau i manejable. Deixau-la reposar tapada.<\/span><\/li>\n
      2. Preparau el farcit:<\/b> mesclau tots els ingredients en cru. La carn ha de ser fresca i tallada petita perqu\u00e8 es cogui b\u00e9.<\/span><\/li>\n
      3. Muntau les panades:<\/b> feis una bolla de massa i aplatau-la per fer el fons, anau pujant les voreres amb els dits i despr\u00e9s afegiu el farcit. Cobriu amb la tapa, una pe\u00e7a de massa m\u00e9s petita. Tancau-la b\u00e9 pessigant les vores.<\/span><\/li>\n
      4. Enfornau-les:<\/b> amb el forn preescalfat, col\u00b7locar-les en una llauna i enfornar a uns 180\u202f\u00b0C durant uns 40-45 minuts. Han de quedar ben rosses.<\/span><\/li>\n<\/ol>\n

        CONSELLS I TRUCS<\/b><\/h2>\n

        Com evitar que el pollastre quedi sec?<\/b><\/p>\n

        B\u00e0sics<\/b><\/h4>\n
          \n
        • Feis servir cuixa desossada<\/b>, t\u00e9 m\u00e9s greix natural i \u00e9s m\u00e9s sucosa que el pit.<\/span><\/li>\n
        • Tallau la carn a daus petits<\/b>, es cour\u00e0 b\u00e9 i no necessitar\u00e0 tanta estona de forn.\u00a0<\/span><\/li>\n
        • Afegiu un bon raig d\u2019oli d\u2019oliva al farcit<\/b>, no escatimeu sal i pebre bo.<\/span><\/li>\n
        • Tancau b\u00e9 la tapa<\/b>, per no perdre el vapor de cocci\u00f3 interior.<\/span><\/li>\n<\/ul>\n

          Opcionals\u00a0\u00a0<\/b><\/h4>\n
            \n
          • Afegir una mica de ceba tendra, <\/b>incrementa l\u2019efecte que ja fa a ceba<\/span>, <\/b>hidrata i fa melosa la carn.<\/span><\/li>\n
          • Afegir un pessic de sa\u00efm<\/b>, li dona m\u00e9s greix i sabor.<\/span><\/li>\n<\/ul>\n

            Substituir del sa\u00efm per mantega o margarina\u2026 i que quedi perfecte!<\/b><\/h4>\n
              \n
            • Mantega: <\/b>ha de ser mantega sense sal. Aconseguirem una textura molt semblant a la del sa\u00efm i la pasta ser\u00e0 saborosa, una mica m\u00e9s dol\u00e7a. Emprau-la a temperatura ambient per facilitar el pastat.<\/span><\/li>\n
            • Margarina:<\/b> opci\u00f3 vegetal, m\u00e9s lleugera, per a qui vol evitar greixos d\u2019origen animal. El sabor ser\u00e0 m\u00e9s neutre.<\/span><\/li>\n<\/ul>\n

              Sobre les proporcions i la textura<\/b><\/h4>\n
                \n
              • La proporci\u00f3 \u00e9s la mateixa<\/b>: si la recepta demana 50 g de sa\u00efm, hi pots posar 50 g de mantega o margarina. Per\u00f2 amb matisos. Aqu\u00ed t\u2019ho explicam.<\/span><\/li>\n
              • El comportament dins el forn ser\u00e0 diferent:<\/b> el sa\u00efm t\u00e9 un punt de fusi\u00f3 al voltant dels 40 \u00b0C, mentre que la mantega<\/span>,<\/b> i sobretot la margarina, es fonen a temperatures m\u00e9s baixes. Per tant, amb la mateixa proporci\u00f3, la pasta quedar\u00e0 menys cruixent.<\/span><\/li>\n<\/ul>\n
                  \n
                • No en posis de m\u00e9s! <\/b>Si fem llarg, la pasta quedar\u00e0 massa tova, greixosa i perdr\u00e0 estructura i..<\/span><\/li>\n
                • No en posis de menys! <\/b>Si fas curt, la pasta quedar\u00e0 m\u00e9s seca i dura, potser trencadissa.<\/span><\/li>\n<\/ul>\n

                  El truc \u00e9s:<\/b><\/h4>\n

                  Mantenir la proporci\u00f3 original de la recepta i, si \u00e9s necessari, <\/span>compensar amb un toc d\u2019oli d\u2019oliva<\/b>, que ajuda a recuperar elasticitat i un punt cruixent semblant al que aporta el sa\u00efm.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"Panades de Pasqua amb pollastre Una alternativa igualment deliciosa Les panades de pollastre han vingut per quedar-se. S\u00f3n una alternativa o un complement a les tradicionals de Pasqua, amb carn de xot o de porc. \u00c9s una variant m\u00e9s lleugera i suau, per\u00f2 igualment saborosa si les fem seguint algunes pautes, perfecta per a qui vol evitar carns vermelles o, simplement, enriquir les opcions. Aqu\u00ed teniu la recepta i alguns consells perqu\u00e8 el pollastre quedi tendre i suc\u00f3s. RECEPTA Ingredients Per la pasta (unes 12 panades): 500 g de farina 150 ml d\u2019aigua t\u00e8bia 150 ml d\u2019oli d\u2019oliva suau 50 g de sa\u00efm (opcional, per\u00f2 aporta molta melositat. Llegiu la nota sobre com substituir-lo per mantega o margarina) 1\/2 culleradeta de sal Pel farcit: 300-400 g de carn de pollastre tallada a daus petits (cuixa desossada, \u00e9s saborosa i sucosa) 1 ceba petita picada Un grapat de p\u00e8sols (opcional) Julivert fresc picat Sal i pebre bo al gust Un raig d\u2019oli d\u2019oliva Elaboraci\u00f3: Preparau la pasta: mesclau l\u2019oli, l\u2019aigua (i el sa\u00efm, o la mantega o la margarina, si en feis servir) i afegiu-hi la farina i la sal a poc a poc. Pastau fins a obtenir una massa suau...","protected":false},"author":5,"featured_media":56822,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[117,241],"tags":[670],"class_list":["post-56819","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes","category-tipic-mallorqui","tag-carn-fresca"],"yoast_head":"\nPanades de Pasqua amb pollastre: recepta alternativa - Ramaders Agrupats<\/title>\n<meta name=\"description\" content=\"Prepara la millor recepta de panades de Pasqua amb pollastre: una opci\u00f3 m\u00e9s lleugera, gustosa i perfecta per qui vol evitar la carn vermella. 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