{"id":2801,"date":"2015-02-23T00:00:00","date_gmt":"2015-02-23T00:00:00","guid":{"rendered":"https:\/\/borges.es\/blog\/claus-del-sofregit-carme-ruscalleda\/"},"modified":"2018-06-05T14:18:54","modified_gmt":"2018-06-05T14:18:54","slug":"claus-del-sofregit-carme-ruscalleda","status":"publish","type":"post","link":"https:\/\/borges.es\/ca\/blog\/claus-del-sofregit-carme-ruscalleda\/","title":{"rendered":"Les 10 claus del ‘sofregit 10’ de Carme Ruscalleda"},"content":{"rendered":"

La xef Carme Ruscalleda tamb\u00e9 cuina a casa seva, no nom\u00e9s a Sant Pau<\/a>, el restaurant amb tres estrelles Michelin que dirigeix \u200b\u200ba Sant Pol de Mar. I un dels seus trucs \u00e9s preparar el sofregit i congelar-lo, per\u00f2 seguint una s\u00e8rie de pautes, de claus, perqu\u00e8 li surti perfecte, i pugui fer tot tipus de plats gr\u00e0cies a aquesta base. Ho explica ella en primera persona:<\/p>\n

1. Ser previsors i preparar prou sofregit per guardar-lo al congelador.
\n<\/b>– \u201cJo sempre tinc a casa una ceba que he sofregit durant mooooltes hores sols amb oli d’oliva. Les faig a tires i en acabar les poso en una bosseta i les fico al congelador. El mateix faig amb un tom\u00e0quet, tamb\u00e9 molt sofregit, molt confitat, encara que naturalment no hagi estat tant de temps a la paella com la ceba. I el mateix amb uns pebrots, dol\u00e7os i picants. Bosseta… i al congelador.\u201d<\/p>\n

2. Sempre sofregir cada ingredient per separat.
\n<\/b>– \u201cSempre ho sofregeixo tot per separat perqu\u00e8 aix\u00ed ho puc combinar. Si faig el cl\u00e0ssic sofregit de ceba, tom\u00e0quet i una mica de pebrot al punt d’all sempre acaba sent el mateix. En canvi, si el tinc per separat, em d\u00f3na l’opci\u00f3 un dia de no posar-li ceba, o no li poso pebrot o tom\u00e0quet… I, aix\u00ed, aquests fideus, aquell arr\u00f2s, aquelles patates a la cassola sempre tindran una identitat pr\u00f2pia i diferent cada vegada que els prepari, i mai ser\u00e0 un ‘m\u00e9s del mateix’.\u201d<\/p>\n

3. L’oli ha de ser d’oliva i de la millor qualitat possible.
\n<\/b>Si en un moment donat decideixo fer uns fideus, per exemple, els poso ceba i tom\u00e0quet, o ceba i pebrot, i he fet servir un bon oli d’oliva verge extra per sofregir, s\u00e9 que sempre em deixar\u00e0 el sofregit al punt perfecte i a m\u00e9s me\u2019l conservar\u00e0 encara millor.\u201d<\/p>\n

4. L’aigua, que sigui mineral.
\n<\/b>– \u201cCal tenir en compte que l’aigua mineral ajuda a que es cogui tot m\u00e9s r\u00e0pidament. Per\u00f2 no nom\u00e9s per aix\u00f2 cal fer servir aigua mineral. La de l’aixeta no la facis servir mai perqu\u00e8 no \u00e9s recomanable ni per caf\u00e8s ni per tes ni per cuinar. Almenys en la zona en qu\u00e8 vivim \u00e9s molt dura i et destrossa el que cuines. \u00c9s molt important la puresa de l’aigua.\u201d<\/p>\n

5. Cal tenir paci\u00e8ncia. Un bon sofregit demana temps.
\n<\/b>– \u201cPer confitar una ceba, o un tom\u00e0quet, una ceba i un tom\u00e0quet junts, o uns pebrots… per fer un bon sofregit, en definitiva, cal temps, sobretot si porta ceba. El temps \u00e9s molt important, i diria que gaireb\u00e9 podries veure una o dues pel\u00b7l\u00edcules mentre es fa. Una hora per sofregir b\u00e9 una ceba no te la treu ning\u00fa.\u201d<\/p>\n

6. Calcula quanta ceba afegeixes; redueix molt\u00edssim.
\n<\/b>– \u201cLa ceba anir\u00e0 reduint el seu volum, i anir\u00e0 perdent tota l’aigua. D’un quilo en traur\u00e0s 100 grams de ceba sofregida; gaireb\u00e9 res, l’ess\u00e8ncia.\u201d<\/p>\n

7. Estar una mica a sobre, vigilant, remenant.
\n<\/b>– \u201cUn sofregit no l\u2019has d’abandonar mai, encara que nom\u00e9s sigui perqu\u00e8 tens un foc enc\u00e8s. Has d’anar mirant i remenant, controlar com va reduint, si arriba a un puntet de daurat, si s’ha evaporat l’aigua, si \u00e9s moment de passar-lo a la paella…\u201d<\/p>\n

8. Seguir els passos. S\u00f3n senzills per\u00f2 cal fer-ho b\u00e9.
\n<\/b>– \u201cEs tracta de ratllar la ceba o picar-la i posar-la en una olla. Cal tenir en compte que una ceba ja picada deixa anar molta aigua a l’olla, per\u00f2 a m\u00e9s hem d’afegir aigua mineral per cobrir-la d’aigua. Despr\u00e9s se li afegeix un rajol\u00ed gener\u00f3s de bon oli d’oliva verge extra i la posem a bullir a un foc mitj\u00e0. Veur\u00e0s que sembla gaireb\u00e9 una sopa. Quan vegis que s’ha redu\u00eft, que ja no hi ha aigua, que apareix l’oli i que ha assolit un suau to dauradet, \u00e9s moment de treure-la de l’olla.\u201d<\/p>\n

9. Buscar el punt de daurat just a la paella.
\n<\/b>– \u201cHo traslladem tot a una paella amb oli d\u2019oliva i de nou, lentament, es tracta d’arribar a un punt daurat fosc. \u00c9s llavors quan es retira i es col\u00b7loca tot a les bossetes… i al congelador. Ull, no salem mai el sofregit!\u201d<\/p>\n

10. Provar i combinar cada ingredient sofregit amb els plat que et vinguin de gust.
\n<\/b>– \u201cEn haver sofregit per separat cada ingredient, puc portar aquest treball previ al terreny que vulgui, fins i tot per a un suquet. No nom\u00e9s aix\u00f2; li puc posar pebre, tirar-li bitxo… el que vulgui. I a m\u00e9s, aix\u00ed m’he estalviat dues o tres hores de feina.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

La xef Carme Ruscalleda tamb\u00e9 cuina a casa seva, no nom\u00e9s a Sant Pau, el restaurant amb tres estrelles Michelin…<\/p>\n","protected":false},"author":2,"featured_media":1533,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2],"tags":[],"class_list":["post-2801","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-ca"],"acf":[],"yoast_head":"\nLes 10 claus del 'sofregit 10' de Carme Ruscalleda - Borges<\/title>\n<meta name=\"description\" content=\"La xef Carme Ruscalleda tamb\u00e9 cuina a casa, no nom\u00e9s a Sant Pau, el restaurant amb tres estrelles Michelin, i ens explica els secrets del sofregit perfecte.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/borges.es\/ca\/blog\/claus-del-sofregit-carme-ruscalleda\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les 10 claus del 'sofregit 10' de Carme Ruscalleda - 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