{"id":57665,"date":"2025-12-18T14:02:36","date_gmt":"2025-12-18T14:02:36","guid":{"rendered":"https:\/\/ramadersagrupats.com\/?p=57665"},"modified":"2025-12-18T14:14:27","modified_gmt":"2025-12-18T14:14:27","slug":"bolets-amb-embotit-de-mallorca","status":"publish","type":"post","link":"https:\/\/ramadersagrupats.com\/ca\/2025\/12\/18\/bolets-amb-embotit-de-mallorca\/","title":{"rendered":"Bolets amb embotit de Mallorca"},"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\"><h2><strong>El tresor del bosc, l\u2019alian\u00e7a perfecta entre terra i porc<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">Les pluges transformen els <strong>boscos mallorquins<\/strong> en aut\u00e8ntics <strong>paradisos micol\u00f2gics<\/strong>. Molts passen incomptables matins recorrent les muntanyes de la Tramuntana per viure <strong>experi\u00e8ncies gastron\u00f2miques<\/strong> que poques superen el plaer de combinar <strong>bolets<\/strong> acabats de collir <strong>amb<\/strong> els <strong>embotits de Ramaders<\/strong>. Aquesta alian\u00e7a entre el bosc i la ramaderia representa <strong>l\u2019ess\u00e8ncia<\/strong> de la nostra <strong>cuina mediterr\u00e0nia<\/strong>. <\/span><span style=\"font-weight: 400;\">La tradici\u00f3 de combinar bolets amb productes del porc t\u00e9 arrels profundes a la gastronomia mallorquina. Els nostres avantpassats ja sabien que la untuositat de la sobrassada o el greix del cansalada eren el vehicle perfecte per real\u00e7ar els sabors terrosos i delicats dels bolets silvestres.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">A <strong>Mallorca<\/strong>, les varietats m\u00e9s apreciades s\u00f3n els <\/span><strong>esclata-sangs<\/strong><span style=\"font-weight: 400;\">, que apareixen <strong>sota els pins<\/strong> despr\u00e9s de les pluges. Tamb\u00e9 trobam <strong>&#8220;<\/strong><\/span><strong><i>fungis de pi&#8221;<\/i><\/strong><span style=\"font-weight: 400;\"> i diferents varietats de ceps a les <strong>zones m\u00e9s humides de la Serra<\/strong>. Cada bolet aporta matisos diferents. <\/span><span style=\"font-weight: 400;\">La clau d\u2019una combinaci\u00f3 reeixida \u00e9s l\u2019equilibri. Els bolets tenen sabors subtils que poden quedar amagats per ingredients massa potents. Per aix\u00f2, la sobrassada s\u2019ha d\u2019utilitzar amb moderaci\u00f3. En un remenat de bolets amb sobrassada, tots dos protagonistes han de dialogar en harmonia. <\/span><span style=\"font-weight: 400;\">El remenat que us proposam \u00e9s un plat aparentment senzill, per\u00f2 que requereix atenci\u00f3 als detalls: el punt dels bolets, el moment d\u2019afegir els ous i la temperatura del foc.<\/span><\/p>\n<p>&nbsp;<\/p>\n<h3><strong>Remenat de bolets silvestres amb sobrassada i pinyons<\/strong><\/h3>\n<h3><strong>Ingredients<\/strong><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">400 g de bolets variats de temporada<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">150 g de <a href=\"https:\/\/ramadersagrupats.com\/ca\/producte\/sobrassada-de-mallorca-sa-majorala\/\"><strong>sobrassada<\/strong><\/a><\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">6 ous<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">50 g de pinyons<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 grans d\u2019all<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Julivert fresc, oli d\u2019oliva verge extra, sal i pebre<\/span><\/li>\n<\/ul>\n<h3><strong>Elaboraci\u00f3\u00a0<\/strong><\/h3>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Netejar els bolets amb cura amb un drap humit o un raspall suau. <\/span><b>No rentar-los mai sota l\u2019aixeta<\/b><span style=\"font-weight: 400;\">, ja que absorbeixen aigua i perden textura. Tallar-los a trossos mitjans segons la mida.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">En una paella ampla, escalfar oli d\u2019oliva i daurar els alls tallats a l\u00e0mines fines fins que quedin lleugerament daurats.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Retirar els alls i reservar. Pujar el foc al m\u00e0xim i afegir els bolets. \u00c9s important no sobrecarregar la paella; si cal, cuinar en dues tandes.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Saltar els bolets a foc viu sense remenar constantment. Han de daurar-se, no coure\u2019s en el seu propi suc. Aquest proc\u00e9s dura uns 8-10 minuts.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Quan els bolets hagin deixat anar la seva aigua i estiguin daurats, baixar el foc a mitj\u00e0.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Afegir la sobrassada sense pell, esmicada en trossos petits. Remenar suaument per integrar-la amb els bolets mentre es fon.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mentrestant, torrar lleugerament els pinyons en una paella petita sense oli, remenant constantment perqu\u00e8 no es cremin. Reservar.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Batre els ous lleugerament en un bol amb una mica de sal i pebre. No batre en exc\u00e9s; nom\u00e9s fins que els rovells i les clares quedin barrejats.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Abocar els ous batuts sobre els bolets i la sobrassada. Remenar delicadament amb una esp\u00e0tula de fusta amb moviments envoltants.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Coure a foc mitj\u00e0-baix, remenant constantment per\u00f2 amb suavitat, fins que els ous quallin al punt desitjat. El remenat ha de quedar <\/span><b>crem\u00f3s<\/b><span style=\"font-weight: 400;\">, mai sec.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Retirar del foc quan els ous estiguin gaireb\u00e9 quallats; acabaran de coure\u2019s amb la calor residual.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Servir immediatament en plats individuals, empolvorant per sobre els pinyons torrats, els alls reservats i julivert fresc picat.<\/span><\/li>\n<\/ol>\n<\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"El tresor del bosc, l\u2019alian\u00e7a perfecta entre terra i porc Les pluges transformen els boscos mallorquins en aut\u00e8ntics paradisos micol\u00f2gics. Molts passen incomptables matins recorrent les muntanyes de la Tramuntana per viure experi\u00e8ncies gastron\u00f2miques que poques superen el plaer de combinar bolets acabats de collir amb els embotits de Ramaders. Aquesta alian\u00e7a entre el bosc i la ramaderia representa l\u2019ess\u00e8ncia de la nostra cuina mediterr\u00e0nia. La tradici\u00f3 de combinar bolets amb productes del porc t\u00e9 arrels profundes a la gastronomia mallorquina. Els nostres avantpassats ja sabien que la untuositat de la sobrassada o el greix del cansalada eren el vehicle perfecte per real\u00e7ar els sabors terrosos i delicats dels bolets silvestres. A Mallorca, les varietats m\u00e9s apreciades s\u00f3n els esclata-sangs, que apareixen sota els pins despr\u00e9s de les pluges. Tamb\u00e9 trobam \"fungis de pi\" i diferents varietats de ceps a les zones m\u00e9s humides de la Serra. Cada bolet aporta matisos diferents. La clau d\u2019una combinaci\u00f3 reeixida \u00e9s l\u2019equilibri. Els bolets tenen sabors subtils que poden quedar amagats per ingredients massa potents. Per aix\u00f2, la sobrassada s\u2019ha d\u2019utilitzar amb moderaci\u00f3. En un remenat de bolets amb sobrassada, tots dos protagonistes han de dialogar en harmonia. El remenat que us proposam...","protected":false},"author":5,"featured_media":57685,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[117,241],"tags":[921,807,812,896,787],"class_list":["post-57665","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes","category-tipic-mallorqui","tag-bolets","tag-gastronomia-local-ca","tag-mallorca-ca","tag-producte-local","tag-sobrasada-ca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bolets amb embotit de Mallorca - Ramaders Agrupats<\/title>\n<meta name=\"description\" content=\"Bolets amb embotit de Mallorca de Ramaders Agrupats, una recepta que combina el millor de la terra i del porc en un remenat cremos i sabor\u00f3s.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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