{"id":2855,"date":"2016-06-01T00:00:00","date_gmt":"2016-06-01T00:00:00","guid":{"rendered":"https:\/\/borges.es\/blog\/primer-finalista-receptes-amb-historia\/"},"modified":"2018-06-05T14:16:58","modified_gmt":"2018-06-05T14:16:58","slug":"primer-finalista-receptes-amb-historia","status":"publish","type":"post","link":"https:\/\/borges.es\/ca\/blog\/primer-finalista-receptes-amb-historia\/","title":{"rendered":"Primer finalista del nostre concurs Receptes amb Hist\u00f2ria"},"content":{"rendered":"

Aquesta \u00e9s la Recepta amb Hist\u00f2ria\u00a0de <\/span>Francesc Prenafeta<\/strong>, el primer finalista del nou concurs de Borges.\u00a0<\/span><\/p>\n

Un dia pel record<\/strong><\/span><\/p>\n

Aquell era un dia molt especial per a mi. Era principis d’octubre del 1957. Feia un any que estava a Amposta com a sots-director d’una oficina banc\u00e0ria,\u00a0 sol i lluny de la fam\u00edlia que havia deixat a T\u00e0rrega.\u00a0 Enyorava els amics i, particularment, una noia.<\/p>\n

Uns quants de la “colla” d\u2019amics i amigues de sempre, decidiren venir a veure’m un cap de setmana.\u00a0 Vindrien en tren el dissabte i se\u2019n tornarien el diumenge.<\/p>\n

Llavors jo vivia en un pis que el banc m\u2019havia facilitat, per\u00f2 amb els mobles m\u00ednims, fet que va obligar els visitants a portar sacs de dormir (motiu de gresca als vint i pocs anys!).<\/p>\n

Per\u00f2 quedava pendent el menjar i, si per una part era obligat convidar-los, per altra banda en aquella \u00e8poca el sou no donava per alegries. Feia temps que havia comen\u00e7at a cuinar per a mi, obligat per la precarietat de l’oferta de menjar acceptable en l’Amposta de llavors i, tamb\u00e9, per l’estalvi que em representava.<\/p>\n

Em vaig animar i recordant un plat que m’havia agradat d’un cuiner amic, li vaig escriure per aconseguir la recepta. Em va contestar molt amablement, la vaig intentar fer i el resultat no em va desplaure.<\/p>\n

Arribat el gran dia, vaig anar a l’Aldea, a l’estaci\u00f3 de tren m\u00e9s propera, i vaig veure baixar amb gran esvalot, una desena de jovent. Com que ja era migdia, havia deixat el dinar a punt i una taula preparada al pati d’operacions del banc, ja que el pis no donava per tanta gent.<\/p>\n

Havia improvisat un foc de but\u00e0 per escalfar el guisat, uns pans de pag\u00e8s, i unes botelles de priorat. Portaven gana i l’\u00e0pat va ser tot un \u00e8xit! Ajudat, aix\u00f2 s\u00ed, pels generosos glops de garnatxa.<\/p>\n

Vam pujar al pis, situat sobre l’oficina i ens vam repartir els sacs de dormir. Naturalment, nois i noies per separat (recordeu, anys 50).<\/p>\n

Discretament, vaig demanar que alg\u00fa m’acompany\u00e9s al banc perqu\u00e8 tenia una tasca per acabar i m’agradaria tenir companyia.\u00a0 Com esperava, la Maria es va oferir i, amb rialletes de complicitat de la colla, vam baixar.<\/p>\n

Amb el cor a la gola, em vaig declarar a l’antic estil. Promeses d’amor, mirades tendres, uns t\u00edmids i casts petons i la felicitat que em torna quan ho recordo. Crec que la “vedella atonyinada” (i el priorat) hi van tenir molt a veure!<\/p>\n

VEDELLA ATONYINADA (VITELLO TONNATO)<\/span>
<\/strong><\/p>\n

Dificultat:<\/strong> Mitja
Persones:<\/strong> 6
Temps:<\/strong> 60 min<\/p>\n

Ingredients:
<\/strong>1 kg. de llata de vedella
1 porro
2 cebes de Figueres
3 pastanagues
1 tom\u00e0quet
4 grans d’all
Oli d’oliva arbequina verge de\u00a0Borges
Dues fulles llorer
1 raig de conyac Mascar\u00f3
200 g de tonyina amb oli d\u2019oliva escorreguda
5 filets d’anxova de\u00a0 l’Escala
2 ous durs
4 cullerades de suc de llimona
T\u00e0peres (al gust)
Aigua, sal i pebre<\/p>\n

Pas a pas:<\/strong><\/p>\n

Lliguem la llata amb cordill, estrenyent una mica i donant-li la forma rodona. De moment no la salem perqu\u00e8 despr\u00e9s no deixi anar els sucs i quedi tendre.\u00a0Tallem les verdures i pelem els alls.<\/p>\n

Posem oli en una cassola i, quan sigui ben calent, hi fregim l’all.
Hi afegim la carn, a foc ben fort, i la fem una mica per tots els costats.\u00a0Retirem la carn i, a la mateixa cassola, hi posem les verdures tallades amb una mica de sal.\u00a0 Ho remenem b\u00e9 durant uns minuts i hi afegim les fulles de llorer.\u00a0Hi afegim la carn. I, al cap de 5 minuts, un bon raig de conyac.<\/p>\n

Ho deixem coure uns 10 minuts fins que s’hagi evaporat una mica i llavors hi afegim aigua (fins que cobreixi la meitat de la carn) i una mica de sal i pebre. La deixem coure 1 hora i mitja (girant-la cada mitja hora o 20 minuts).\u00a0Un cop feta i freda, traiem la carn de la cassola, en traiem el cordill i la tallem a talls ben prims (estil roast beef<\/em>)<\/p>\n

Per a la salsa:<\/strong><\/p>\n

Escorrem\u00a0la tonyina i la posem dins un bol.
Partim els ous durs pel mig, treiem els rovells i els afegim al bol.
Hi posem el suc de llimona, els filets d’anxova i unes\u00a0 t\u00e0peres i ho triturem tot amb el minipimer mentre hi afegim l’oli de mica en mica. Afegim una mica del brou de la carn fins que la salsa tingui la consist\u00e8ncia desitjada. Ha de quedar amb l’espessor d’una beixamel clareta.
Cobrim la carn amb la salsa, guarnim amb unes quantes t\u00e0peres i si es vol, amb una mica de clara ratllada.\u00a0 Deixem reposar una hora abans de servir.
La resta de la salsa “atonyinada” es posa en una salsera i es porta a taula.<\/p>\n

\"Borges<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Aquesta \u00e9s la Recepta amb Hist\u00f2ria\u00a0de Francesc Prenafeta, el primer finalista del nou concurs de Borges.\u00a0 Un dia pel record…<\/p>\n","protected":false},"author":2,"featured_media":1841,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2],"tags":[1764,1897,1896,1895,1894,1893,1892,1805],"class_list":["post-2855","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-ca","tag-cuina","tag-receptes-amb-historia","tag-historia","tag-francesc-prenafeta","tag-finalista","tag-concurs","tag-borges","tag-recepta"],"acf":[],"yoast_head":"\nPrimer finalista del nostre concurs Receptes amb Hist\u00f2ria - Borges<\/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:\/\/borges.es\/ca\/blog\/primer-finalista-receptes-amb-historia\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Primer finalista del nostre concurs Receptes amb Hist\u00f2ria - 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