{"id":57886,"date":"2026-02-06T14:43:29","date_gmt":"2026-02-06T14:43:29","guid":{"rendered":"https:\/\/ramadersagrupats.com\/?p=57886"},"modified":"2026-02-13T05:58:20","modified_gmt":"2026-02-13T05:58:20","slug":"el-bullit-el-plat-de-cullera-que-mai-falla-amb-el-fred","status":"publish","type":"post","link":"https:\/\/ramadersagrupats.com\/ca\/2026\/02\/06\/el-bullit-el-plat-de-cullera-que-mai-falla-amb-el-fred\/","title":{"rendered":"El bullit, el plat de cullera que mai falla amb el fred"},"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>Cuina tradicional de Mallorca feta a lent<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">Amb els <strong>term\u00f2metres<\/strong> encara <strong>baixos<\/strong>, el cos demana <strong>plats calents<\/strong> i reconfortants, d\u2019aquells que es cuinen a foc lent i abracen des del primer glop. I si hi ha un rei indiscutible de l\u2019hivern a Mallorca, aquest \u00e9s el paper del <strong>bullit.<\/strong><\/span><\/p>\n<p><span style=\"font-weight: 400;\">El bullit habitual en les cuines de tota Espanya. El trobam, amb diferents noms i personalitat pr\u00f2pia a Catalunya, a Madrid, Galicia, Asturias o Andalusia . Canvien alguns ingredients i l\u2019ordre de servei, per\u00f2 l\u2019ess\u00e8ncia \u00e9s la mateixa de nord a sud. Un plat gener\u00f3s, nutritiu i profundament arrelat a la cultura popular. Un guisat que es construeix amb temps, paci\u00e8ncia i bon producte.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">El bullit sense bona carn \u00e9s nom\u00e9s un brou amb verdures. La <strong>clau<\/strong> \u00e9s <strong>combinar talls<\/strong> que aportin sabor, textura i gelatina. A <strong>Ramaders<\/strong>, com a especialistes en carn, sabem que un bon bullit comen\u00e7a al <strong>taulell.<\/strong><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Hi ha peces imprescindibles: <strong>el morcillo<\/strong>, que aporta melositat; els <strong>ossos de canya<\/strong> o de<strong> pernil,<\/strong> que donen cos al brou; l\u2019equilibri entre carns magres i grasses, com la <strong>vedella<\/strong> i el <strong>porc<\/strong> (<a href=\"https:\/\/ramadersagrupats.com\/ca\/producte\/xulla-blanca-de-porc\/\"><strong>xulla<\/strong><\/a> o <a href=\"https:\/\/ramadersagrupats.com\/ca\/producte\/panxeta-de-porc\/\"><strong>panxeta<\/strong><\/a>); i el <a href=\"https:\/\/ramadersagrupats.com\/ca\/producte\/pollastre-de-camp-de-felanitx\/\"><strong>pollastre<\/strong><\/a> o la <strong>gallina<\/strong>, que suavitzen el conjunt.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Per\u00f2 un bon bullit <strong>no<\/strong> es sost\u00e9 <strong>nom\u00e9s amb carn.<\/strong> En algunes cases de Mallorca s&#8217;afegeixen els <strong>cigrons<\/strong> (cuits lentament perqu\u00e8 quedin cremosos) <strong>verdures de temporada<\/strong> (patata, pastanaga, col, mongetes&#8230;) aporten frescor i equilibri. Tamb\u00e9 s\u2019hi afegeixen els <strong>fideus<\/strong> per al <strong>primer plat<\/strong> i els embotits, com el <a href=\"https:\/\/ramadersagrupats.com\/ca\/producte\/botifarro\/\"><strong>botifarr\u00f3<\/strong><\/a> o la <a href=\"https:\/\/ramadersagrupats.com\/ca\/producte\/sobrassada-de-mallorca-semirizada\/\"><strong>sobrasada<\/strong><\/a>, que aporten car\u00e0cter.<\/span><\/p>\n<p>&nbsp;<\/p>\n<h3><strong>Ingredients:<\/strong><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\">1 darrere de pollastre<\/li>\n<li aria-level=\"1\">1 tros de carn de vedella amb os<\/li>\n<li aria-level=\"1\">1 codillo de porc<\/li>\n<li aria-level=\"1\">300gr de <a href=\"https:\/\/ramadersagrupats.com\/ca\/producte\/carn-picada-mesclada\/\"><strong>carn picada<\/strong><\/a> mixta<\/li>\n<li aria-level=\"1\">1 porro<\/li>\n<li aria-level=\"1\">1 nap<\/li>\n<li aria-level=\"1\">1 branca d&#8217;api<\/li>\n<li aria-level=\"1\">1 tom\u00e0tiga<\/li>\n<li aria-level=\"1\">1 butifarr\u00f3<\/li>\n<li aria-level=\"1\">1 tros de sobrassada<\/li>\n<li aria-level=\"1\">1 tros de col<\/li>\n<li aria-level=\"1\">3 patates<\/li>\n<li aria-level=\"1\">1 moniato<\/li>\n<li aria-level=\"1\">150gr mongetes<\/li>\n<li aria-level=\"1\">4 pastanagues<\/li>\n<li aria-level=\"1\">Sal, prebe i oli d&#8217;oliva verge extra<\/li>\n<\/ul>\n<h3><strong>Elaboraci\u00f3:<\/strong><\/h3>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\">Barreja la carn picada. Salpebra i forma una pilota gran.<\/li>\n<li aria-level=\"1\">En una olla gran col\u00b7loca la vedella amb os, el <em>codillo <\/em>de porc el pollastre i la pilota. Afegeix el porro, el nap, l&#8217;api i la tom\u00e0tiga sencera. Cobreix amb aigua i porta a ebullici\u00f3. Retira l&#8217;escuma i deixa coure a foc mitj\u00e0 durant 1 hora.<\/li>\n<li aria-level=\"1\">Afegeix les verdures, juntament amb el butifarr\u00f3n i la sobrassada. Cuina 30-40 minuts m\u00e9s, fins que tot estigui tendre.<\/li>\n<li aria-level=\"1\">Cola part del brou i reserva&#8217;l per a preparar la sopa tradicional amb fideus.<\/li>\n<li aria-level=\"1\">Col\u00b7loca les carns, la mandonguilla, els embotits i les verdures en una font. Afegeix un raig d&#8217;oli d&#8217;oliva i serveix calenta, acompanyat de la sopa.<\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">Seguim en temps de plats de cullera i de cuina que reconforta de veritat. Per aix\u00f2, comptar amb carns fresques i ben seleccionades \u00e9s essencial. A <strong>Ramaders Agrupats t\u2019ajudem a triar-les.<\/strong> Compra a <strong>botiga<\/strong> o <strong>online<\/strong>. <strong>Repartim a<\/strong> <strong>Mallorca,<\/strong> <strong>Balears<\/strong> i <strong>Pen\u00ednsula.<\/strong><\/span><\/p>\n<\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"Cuina tradicional de Mallorca feta a lent Amb els term\u00f2metres encara baixos, el cos demana plats calents i reconfortants, d\u2019aquells que es cuinen a foc lent i abracen des del primer glop. I si hi ha un rei indiscutible de l\u2019hivern a Mallorca, aquest \u00e9s el paper del bullit. El bullit habitual en les cuines de tota Espanya. El trobam, amb diferents noms i personalitat pr\u00f2pia a Catalunya, a Madrid, Galicia, Asturias o Andalusia . Canvien alguns ingredients i l\u2019ordre de servei, per\u00f2 l\u2019ess\u00e8ncia \u00e9s la mateixa de nord a sud. Un plat gener\u00f3s, nutritiu i profundament arrelat a la cultura popular. Un guisat que es construeix amb temps, paci\u00e8ncia i bon producte. El bullit sense bona carn \u00e9s nom\u00e9s un brou amb verdures. La clau \u00e9s combinar talls que aportin sabor, textura i gelatina. A Ramaders, com a especialistes en carn, sabem que un bon bullit comen\u00e7a al taulell. Hi ha peces imprescindibles: el morcillo, que aporta melositat; els ossos de canya o de pernil, que donen cos al brou; l\u2019equilibri entre carns magres i grasses, com la vedella i el porc (xulla o panxeta); i el pollastre o la gallina, que suavitzen el conjunt. Per\u00f2 un bon bullit...","protected":false},"author":5,"featured_media":57911,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[117,241],"tags":[978,851,807,812,818,896,783,791],"class_list":["post-57886","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes","category-tipic-mallorqui","tag-butifarro","tag-carn-picada","tag-gastronomia-local-ca","tag-mallorca-ca","tag-pollastre","tag-producte-local","tag-sobrassada","tag-vedella"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>El bullit, el plat de cullera perfecte per al fred - Ramaders Agrupats<\/title>\n<meta name=\"description\" content=\"El plat de cullera perfecte per l&#039;hivern, el bullit. 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