{"id":2080,"date":"2023-09-11T10:47:17","date_gmt":"2023-09-11T10:47:17","guid":{"rendered":"https:\/\/buenashastaelhueso.es\/pastis-de-pressec-i-ametlla"},"modified":"2023-09-11T10:47:17","modified_gmt":"2023-09-11T10:47:17","slug":"pastis-de-pressec-i-ametlla","status":"publish","type":"post","link":"https:\/\/buenashastaelhueso.es\/ca\/pastis-de-pressec-i-ametlla","title":{"rendered":"Past\u00eds de pr\u00e9ssec i ametlla"},"content":{"rendered":"\n<p>El pr\u00e9ssec \u00e9s de les fruites d&#8217;estiu m\u00e9s vers\u00e0tils. Aquesta recepta, amb pr\u00e9ssec groc, resulta perfecta per servir qualsevol visita que tingueu.<\/p>\n\n\n\n<p>La base de galeta ens aportar\u00e0 un toc cruixent i un subtil gust de mantega, mentre que el pr\u00e9ssec saltat amb una mica de sucre i vainilla li donen una cremositat que conjuga perfectament amb l&#8217;esponjositat del farciment d&#8217;ametlla.<\/p>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<p>(Per a vuit persones).<\/p>\n\n\n\n<p>Per al farciment de pr\u00e9ssec i ametlla:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 pr\u00e9ssecs madurs<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>40 g de mantega<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>20 g de sucre<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Una mica de vainilla m\u00f2lta o llavors d&#8217;una beina<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>230 g de llet temperada<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 ous mitjans<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>70 g d&#8217;ametlla m\u00f2lta fina. Conv\u00e9 triturar-la una mica abans d&#8217;afegir-la a la massa si veiem que est\u00e0 molt granulosa.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>20 g de farina d&#8217;arr\u00f2s<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>30 g de mantega fosa<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>80 g de sucre blanquilla<\/li>\n<\/ul>\n\n\n\n<p>Per a la base de massa trencada:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>125 g de farina de civada integral<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>80 g de mantega en pomada<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>50 g de sucre glas<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>30 g de rovell d&#8217;ou<\/li>\n<\/ul>\n\n\n\n<p><strong>Elaboraci\u00f3<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\" type=\"1\">\n<li>En primer lloc, pastem en un bol tots els ingredients de l&#8217;apartat de la massa fallta a temperatura ambient fins a aconseguir una pasta consistent, encara que tova. Emboliquem en paper film i deixem refredar durant almenys vuit hores.<\/li>\n<\/ol>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Quan hagin passat les vuit hores de rep\u00f2s de la massa l&#8217;estirem i la disposem sobre un motlle desmuntable per a pastissos. Si se&#8217;ns trenca a l&#8217;hora de traslladar-la, podem col\u00b7locar els trossos amb la m\u00e0 i pr\u00e9mer b\u00e9 les vores. Fiquem el motlle a la nevera cobrint la massa amb paper de forn i afegint arr\u00f2s per cobrir tota la superf\u00edcie i deixem que s&#8217;endureixi la massa de nou.<br><br><\/li>\n\n\n\n<li>Mentre es refreda la base del past\u00eds cuinem el pr\u00e9ssec. Pelem i tallem a l\u00e0mines el pr\u00e9ssec. En una paella hi posem el sucre, la mantega i la vainilla. Quan estigui calent tirem el pr\u00e9ssec i deixem coure durant almenys cinc minuts a foc mitj\u00e0 fins que s&#8217;estovi, per\u00f2 sense desfer-se. D&#8217;altra banda, barregem tots els ingredients restants del farciment per formar una massa solta, com la d&#8217;una crepe.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Traiem la base del past\u00eds de la nevera i la introdu\u00efm al forn a 190 \u00baC durant cinc minuts. Amb aquesta precocci\u00f3 retirem el paper amb l&#8217;arr\u00f2s i hi afegim el pr\u00e9ssec i la massa d&#8217;ametlla per coure-la durant 30 minuts a 180 \u00b0C.<br><br><\/li>\n\n\n\n<li>Abans de servir tallada en porcions deixem que es trempi i servim amb el gelat de vainilla, de iogurt o fins i tot de llet d&#8217;ovella.<br><br><\/li>\n<\/ul>\n\n\n\n<p><em><strong>Recepta realitzada pel xef<\/strong><\/em>&nbsp; <strong><em><a href=\"http:\/\/www.mateosierra.es\/\" target=\"_blank\" rel=\"noreferrer noopener\">Mateu Serra<\/a><\/em><\/strong>&nbsp; <em><strong>per a \u201cBones fins a l&#8217;os\u201d.<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>El pr\u00e9ssec \u00e9s de les fruites d&#8217;estiu m\u00e9s vers\u00e0tils. Aquesta recepta, amb pr\u00e9ssec groc, resulta perfecta per servir qualsevol visita que tingueu. La base de galeta ens aportar\u00e0 un toc cruixent i un subtil gust de mantega, mentre que el pr\u00e9ssec saltat amb una mica de sucre i vainilla li donen una cremositat que conjuga [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1878,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[119,87],"tags":[],"class_list":["post-2080","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticies","category-receptes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Past\u00eds de pr\u00e9ssec i ametlla - Buenas hasta el hueso<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/buenashastaelhueso.es\/pastis-de-pressec-i-ametlla\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Past\u00eds de pr\u00e9ssec i ametlla - Buenas hasta el hueso\" \/>\n<meta property=\"og:description\" content=\"El pr\u00e9ssec \u00e9s de les fruites d&#8217;estiu m\u00e9s vers\u00e0tils. Aquesta recepta, amb pr\u00e9ssec groc, resulta perfecta per servir qualsevol visita que tingueu. 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