{"id":9153,"date":"2022-11-05T14:11:31","date_gmt":"2022-11-05T13:11:31","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=9153"},"modified":"2022-11-05T14:11:33","modified_gmt":"2022-11-05T13:11:33","slug":"empedrat-a-classic-dish-of-the-famous-catalan-cuisine","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/empedrat-a-classic-dish-of-the-famous-catalan-cuisine\/","title":{"rendered":"Empedrat, un piatto classico della famosa cucina catalana"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em>Un piatto ottimo. Sembra facile e semplice ma ogni sua parte deve essere realizzata alla perfezione.<\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per 4 porzioni (costo circa 5\u20ac ap)<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sale<\/li>\n\n\n\n<li>200 g di ceci gi\u00e0 cotti (attenzione: NON USARE quelli in scatola)<\/li>\n\n\n\n<li>300 g di filetti di baccal\u00e0<\/li>\n\n\n\n<li>8 pomodorini<\/li>\n\n\n\n<li>1 piccolo peperone corno rosso<\/li>\n\n\n\n<li>1\/2 piccolo peperone corno giallo<\/li>\n\n\n\n<li>12 olive di Kalamata<\/li>\n\n\n\n<li>1 cipolla rossa<\/li>\n\n\n\n<li>1 foglia di alloro<\/li>\n\n\n\n<li>Olio d\u00b4 oliva EV<\/li>\n\n\n\n<li>Minuscoli fiori di basilico o una piccola porzione di scorza di limone<\/li>\n\n\n\n<li>Pepe nero (facoltativo)<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p>L\u00b4 Empedrat \u00e8 uno dei tanti grandi piatti della cucina catalana. Spesso contiene uova sode, che io ho evitato posare perch\u00e9 trovo il piatto pi\u00f9 interessante quando dominato dagli aromi vegetali. Come la maggior parte dei piatti preparati senza cottura o con una cottura minima, la qualit\u00e0 degli ingredienti \u00e8 fondamentale. Cos\u00ec:<\/p>\n\n\n\n<p>a) I peperoni e i pomodori devono essere freschi e maturi<\/p>\n\n\n\n<p>b) Il baccal\u00e0 deve essere molto ben dissalato e privo di eventuali spine<\/p>\n\n\n\n<p>c) I ceci devono essere molto teneri e, ovviamente, non in scatola.<\/p>\n\n\n\n<p>d) L'olio d'oliva deve essere delicato, in modo da consentire gli aromi di baccal\u00e0 e delle verdure.<\/p>\n\n\n\n<p>e) Le olive devono essere di ottima qualit\u00e0, non troppo acide e prive di conservanti pieni di cattivo odore   <\/p>\n\n\n\n<p>La versione classica del piatto, prevede che tutti gli ingredienti siano mescolati ma io ho preferito tenere il baccal\u00e0 separato per motivi visuali e anche gustativi, come faccio sempre, secondo la mia filosofia culinaria che ogni boccone deve essere leggermente diverso dal precedente.  <\/p>\n\n\n\n<p>Per prima cosa dobbiamo cuocere i ceci. Vi ho gi\u00e0 detto che i ceci in scatola distruggeranno il piatto. Ma i ceci surgelati fatti in casa sono accettabili?      <\/p>\n\n\n\n<p>Beh, anche se per un ristorante \u00e8 vietato servire ceci surgelati, in quanto il ghiaccio li rende secchi e non piacevoli, per la cucina casalinga \u00e8 qualcosa accettabile. Soprattutto i lavoratori che non hanno tempo per preparare i pasti casalinghi nei giorni feriali, devono avere sempre nel congelatore ceci e fagioli gi\u00e0 bolliti.<\/p>\n\n\n\n<p>Vi ricordo che i ceci secchi si possono anche cuocere senza ammollo, ma il tempo di cottura sar\u00e0 troppo lungo. Mettere a bagno i ceci per 8-12 ore in acqua minerale riduce drasticamente il tempo di cottura. Se l'acqua di ammollo \u00e8 salata o gassata il tempo necessario \u00e8 anche inferiore ma il risultato non sar\u00e0 lo stesso buono.<\/p>\n\n\n\n<p>Decidiamo quindi come mettere a bagno i ceci, accordo il nostro tempo disponibile e poi li facciamo bollire in acqua salata molto calda (minerale o filtrata) fino a quando saranno molto teneri, tenendo presente che l'acqua deve essere sempre molto calda durante la cottura. <\/p>\n\n\n\n<p>Scartiamo l'acqua dopo circa 15 minuti di ebollizione (per evitare problemi di digestione) e trasferiamo i ceci in un'altra pentola con acqua salata bollente. Se dobbiamo aggiungere acqua nella pentola, anche questa deve essere caldissima. Il bicarbonato di sodio \u00e8 sconsigliato in quanto rende i ceci sgradevoli.<\/p>\n\n\n\n<p>Nel frattempo snoccioliamo le olive e le mettiamo in acqua fredda per dissalarle. Li lasciamo per almeno un'ora. Li tagliamo a met\u00e0, nel senso della lunghezza.<\/p>\n\n\n\n<p>Prepariamo anche il baccal\u00e0 che deve essere, ripeto, perfettamente dissalato. I filetti di baccal\u00e0 richiedono almeno 48 ore di dissalazione in abbondante acqua fredda. Dobbiamo cambiare l'acqua, sostituendola sempre con fredda, ogni 12 ore.<\/p>\n\n\n\n<p>Portiamo i pezzi di baccal\u00e0 in una pentola con acqua, portata a una temperatura di 80-85 C. Mettiamo il coperchio, spegniamo il fuoco e lasciamo i pezzi di baccal\u00e0 per circa 6 minuti. Ricordate che il baccal\u00e0 pu\u00f2 essere consumato anche crudo, quindi non esagerate cuocendolo troppo.<\/p>\n\n\n\n<p>Togliamo con cura i filetti di baccal\u00e0 e li scoliamo bene. Li teniamo da parte. <\/p>\n\n\n\n<p>Tagliamo a pezzetti i peperoni, i pomodorini e la cipolla. Aggiungiamo le olive, i ceci e almeno 100 ml di olio d'oliva e assaggiamo per vedere se \u00e8 tutto a posto. Forse dovremmo aggiungere un po' di sale. Vi consiglio di aggiungere una piccola porzione di fiorellini di basilico o di scorza di limone per dare al vostro empedrat una buona acidit\u00e0.    <\/p>\n\n\n\n<p>Posiamo le parti vegetali nei piatti, aggiungendo sopra pezzi di baccal\u00e0, olio d'oliva e a volont\u00e0 pepe nero grosso.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/07\/empedrat-16-1024x683.jpg\" alt=\"\" class=\"wp-image-9168\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/07\/empedrat-16-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/07\/empedrat-16-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/07\/empedrat-16-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/07\/empedrat-16-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/07\/empedrat-16-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/07\/empedrat-16-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/07\/empedrat-16-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/07\/empedrat-16.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>This is a great dish. It seems easy and simple but every part of it must be perfectly made. ingredients for 4 servings (cost about&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/empedrat-a-classic-dish-of-the-famous-catalan-cuisine\/\">Continue reading<span class=\"screen-reader-text\">Empedrat, un piatto classico della famosa cucina catalana<\/span><\/a><\/div>","protected":false},"author":2,"featured_media":9166,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[565],"tags":[537,499,475,540,496,567,631,1251,500,553,653,609],"class_list":["post-9153","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-legumes","tag-basil","tag-bay-leaf","tag-cherry-tomato","tag-chickpea","tag-cod","tag-legume","tag-lemon","tag-olives","tag-onion","tag-pepper","tag-salt","tag-zest","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Empedrat, a classic dish of the famous Catalan cuisine - Democratic Gourmet<\/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:\/\/democraticgourmet.com\/it\/empedrat-a-classic-dish-of-the-famous-catalan-cuisine\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Empedrat, a classic dish of the famous Catalan cuisine - Democratic Gourmet\" \/>\n<meta property=\"og:description\" content=\"This is a great dish. It seems easy and simple but every part of it must be perfectly made. ingredients for 4 servings (cost about&#8230;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/democraticgourmet.com\/it\/empedrat-a-classic-dish-of-the-famous-catalan-cuisine\/\" \/>\n<meta property=\"og:site_name\" content=\"Democratic Gourmet\" \/>\n<meta property=\"article:published_time\" content=\"2022-11-05T13:11:31+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-11-05T13:11:33+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/07\/empedrat-7.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1773\" \/>\n\t<meta property=\"og:image:height\" content=\"1182\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Vangelis\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@DemGourmetCom\" \/>\n<meta name=\"twitter:site\" content=\"@DemGourmetCom\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"Vangelis\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/democraticgourmet.com\/empedrat-a-classic-dish-of-the-famous-catalan-cuisine\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/democraticgourmet.com\/empedrat-a-classic-dish-of-the-famous-catalan-cuisine\/\"},\"author\":{\"name\":\"Vangelis\",\"@id\":\"https:\/\/democraticgourmet.com\/#\/schema\/person\/f359f274add25473fc1916da2152f27f\"},\"headline\":\"Empedrat, a classic dish of the famous Catalan cuisine\",\"datePublished\":\"2022-11-05T13:11:31+00:00\",\"dateModified\":\"2022-11-05T13:11:33+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/democraticgourmet.com\/empedrat-a-classic-dish-of-the-famous-catalan-cuisine\/\"},\"wordCount\":719,\"publisher\":{\"@id\":\"https:\/\/democraticgourmet.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/democraticgourmet.com\/empedrat-a-classic-dish-of-the-famous-catalan-cuisine\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/07\/empedrat-7.jpg\",\"keywords\":[\"basil\",\"bay leaf\",\"cherry tomato\",\"chickpea\",\"cod\",\"legume\",\"lemon\",\"olives\",\"onion\",\"pepper\",\"salt\",\"zest\"],\"articleSection\":[\"LEGUMES\"],\"inLanguage\":\"it-IT\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/democraticgourmet.com\/empedrat-a-classic-dish-of-the-famous-catalan-cuisine\/\",\"url\":\"https:\/\/democraticgourmet.com\/empedrat-a-classic-dish-of-the-famous-catalan-cuisine\/\",\"name\":\"Empedrat, a classic dish of the famous Catalan cuisine - 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