{"id":65,"date":"2025-03-25T20:24:00","date_gmt":"2025-03-25T19:24:00","guid":{"rendered":"http:\/\/192.168.1.104\/enfold-blog\/?p=1"},"modified":"2025-05-10T19:58:04","modified_gmt":"2025-05-10T17:58:04","slug":"remolatxa-a-la-brasa-amb-tzatziki-de-fonoll","status":"publish","type":"post","link":"https:\/\/shortdebaixorganic.com\/index.php\/2025\/03\/25\/remolatxa-a-la-brasa-amb-tzatziki-de-fonoll\/","title":{"rendered":"Remolatxa a la brasa amb Tzatziki de fonoll"},"content":{"rendered":"

[et_pb_section fb_built=\u00bb1″ _builder_version=\u00bb4.16″ global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.16″ background_size=\u00bbinitial\u00bb background_position=\u00bbtop_left\u00bb background_repeat=\u00bbrepeat\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.16″ custom_padding=\u00bb|||\u00bb global_colors_info=\u00bb{}\u00bb custom_padding__hover=\u00bb|||\u00bb][et_pb_text _builder_version=\u00bb4.27.4″ background_size=\u00bbinitial\u00bb background_position=\u00bbtop_left\u00bb background_repeat=\u00bbrepeat\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

sempre m’ha agradat cuinar…<\/h3>\n

era petita i els dissabtes al mat\u00ed, mentre els meus pares aprofitaven per dormir (cansats ells, cosa que no entenia…\u00a0avui, si), ja\u00a0hem bollia uns espaguetis, que trempava amb oli, sal i una mica de formatge (del que hi hagu\u00e9s dins la nevera) que ratllava,\u00a0al moment, per acabar el plat… el meu berenar de molts dissabtes, a Palma.<\/p>\n

quan vaig anar a estudiar a fora, era l’alegria de les meves companyes de pis: sempre ho tenia b\u00e9 per posar-me a la cuina.<\/p>\n

i, avui, que ja fa al voltant de\u00a0tretze anys que esteim en aix\u00f2 de cultivar aliments i no tants cercant, provant\u00a0de trobar una manera de cuinar el que l’hort ens dona en cada moment… deia, que, avui, sento que poc a poc, estic trobant un cam\u00ed que hem fa sentir c\u00f2mode, coherent,\u00a0en aix\u00f2 de cuinar.<\/p>\n

diuen que la necessitat fa la virtud… tenir verdures a l’abast i voler-les cuinar, i alimentar-nos d’elles, m’ha portat a cercar i provar maneres diferents. Sup\u00f2s que experimentar amb elles quan saps que no se t’acaben, \u00e9s una facilitat per explorar. En Tito, sempre conillet d’indies, les ha provat totes: les exitoses, celebrades; les que no tant, s’han menjat sense il\u00b7lusi\u00f3; nom\u00e9s una vegada, provant una recepta que no era meva, el dinar va acabar al fems… la resta, tot ha estat, m\u00ednimament, comestible; de cada vegada millor.<\/p>\n

i aix\u00ed, id\u00f2, sento, avui,\u00a0que s’obre un\u00a0espai, sense forma ni perfil, d’aquesta cuina que comen\u00e7o a sentir meva… i amb ell, tamb\u00e9, les ganes de compartir-la… sense forma ni perfil… per\u00f2 sabent que nodrir-me i nodrir, hem fa b\u00e9, \u00e9s la meva manera de donar.<\/p>\n

Mentre no arribi la forma de compartir-ho (en viu)\u00a0potser, en endavant, vos anir\u00e9 compartint, per aqu\u00ed, algunes de les descobertes, per si vos poden servir.<\/p>\n

Avui, REMOLATXA A LA BRASA AMB TZATZIKI DE FONOLL<\/p>\n

El tzatziki \u00e9s una salsa,\u00a0sembla ser que d’origen Persa que forma part de la cuina Turca i Grega. B\u00e0sicament cont\u00e9 iogurt, herbes arom\u00e0tiques (preferiblement menta, anet o julivert), all,\u00a0oli, sal i llimona. I cogombre.\u00a0Per\u00f2 com que ara no \u00e9s temps de cogombre, i tenim molts fonolls,\u00a0vaig provar de substituir el cogombre per\u00a0fonoll.<\/p>\n

La cuina que sento, \u00e9s una cuina senzilla, amb els ingredients del moment, combinats fins l’alquimia, d’uns sabors i gustos que, junts, fan una sensaci\u00f3 que va m\u00e9s enll\u00e0 del que s\u00f3n per separat.<\/p>\n

\n

Recepta: Remolatxa a la brasa amb Tzatziki de Fonoll<\/h3>\n<\/blockquote>\n
    \n
  • remolatxa<\/li>\n
  • oli d’oliva<\/li>\n
  • sal<\/li>\n
  • llimona<\/li>\n
  • fonoll en bulb<\/li>\n
  • iogurt (o k\u00e9fir) de cabra<\/li>\n
  • all<\/li>\n
  • menta (o anet o julivert)<\/li>\n<\/ul>\n

    Posar les remolatxes directament sobre les brases (tamb\u00e9 es podria fer al forn), sense pelar, fins que estiguin toves. La pell (si es fa a la brasa) quedar\u00e0 ben cremada. \u00abDon’t p\u00e0nic\u00bb, es pela i treu aquesta capa cremada i fins arribar a l’interior de\u00a0la remolatxa que estar\u00e0 cuita i amb aquell aroma, sabor,\u00a0fumat.<\/p>\n

    Les pelam, tallam a trossos i condimentam amb sal, oli i llimona (abundant). Reservam.<\/p>\n

    Per altra banda preparam el tzatziki ratllant el bulb del fonoll i col.locant-lo en un colador amb sal i llimona (per a que no s’oxidi i torni negre) i ho deixam reposar uns 30 minuts (si no \u00e9s possible tant, tampoc passa res, nom\u00e9s que el tzatziki quedar\u00e0 m\u00e9s aigualit).<\/p>\n

    De mentre, preparam el iogurt (jo vaig utilitzar k\u00e9fir de cabra, per les seves bondats nutricionals) afegint-hi\u00a0la quantitat d’all aixafat que siguem capa\u00e7os de tolerar (millor comen\u00e7ar amb poc -potser mitja dent, sense el nervi central-\u00a0i anar provant i afegint; tenint en compte que si ho deixam reposar el sabor de l’all augmentar\u00e0 o afegir l’all a darrera hora, quan es vagi a consumir… l’all reposat t\u00e9 un \u00abno s\u00e9 que\u00bb que no m’acaba de fer), l’herba que tinguem tallada ben petita (a\u00a0mi m’agrada m\u00e9s amb menta; a partir de primavera fins a la tardor, gaireb\u00e9 sempre en tenim una mica a l’hort, vegades no prou per vendre-la, per\u00f2 si per condimentar els nostres plats), sal, oli, pebre negre molt.<\/p>\n

    Hi afegim el fonoll (a l’estiu ho podreu provar de fer amb cogombre, est\u00e0 bon\u00edssim, tamb\u00e9), ho corregim de llimona.<\/p>\n

    Provam i ajustam de condiments: m\u00e9s all, oli, sal, llimona… fins l’alquimia.
    I ja estaria.<\/p>\n

    Per servir-ho, podem fer un llit de\u00a0tzatziki i a sobre hi posam la remolatxa a la brasa amb el suc que s’hagi fet. O dos bols per separat, un amb la remolatxa i l’altre amb el\u00a0tzatziki i que cadasc\u00fa es posi la quantitat que vulgui.<\/p>\n

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    sempre m’ha agradat cuinar… era petita i els dissabtes al mat\u00ed, mentre els meus pares aprofitaven per dormir (cansats ells, cosa que no entenia…\u00a0avui, si), ja\u00a0hem bollia uns espaguetis, que trempava amb oli, sal i una mica de formatge (del que hi hagu\u00e9s dins la nevera) que ratllava,\u00a0al moment, per acabar el plat… el meu […]<\/p>\n","protected":false},"author":1,"featured_media":1304,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Aenean commodo ligula eget dolor. Aenean massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Donec quam felis, ultricies nec, pellentesque eu, pretium quis, sem.\n

    Nulla consequat massa quis enim. Donec pede justo, fringilla vel, aliquet nec, vulputate eget, arcu. In enim justo, rhoncus ut, imperdiet a, venenatis vitae, justo. Nullam dictum felis eu pede mollis pretium. Integer tincidunt. Cras dapibus. Vivamus elementum semper nisi. Aenean vulputate eleifend tellus. Aenean leo ligula, porttitor eu, consequat vitae, eleifend ac, enim.<\/blockquote>\n\n\nNunc nec neque. Phasellus leo dolor, tempus non, auctor et, hendrerit quis, nisi. Curabitur ligula sapien, tincidunt non, euismod vitae, posuere imperdiet, leo. Maecenas malesuada. Praesent congue erat at massa. Sed cursus turpis vitae tortor.\n
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    • Sed aliquam, nisi quis porttitor congue<\/li>\n<\/ul>","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[2],"tags":[24,20,22],"class_list":["post-65","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes","tag-menorca","tag-remolatxa","tag-verdura"],"yoast_head":"\nRemolatxa a la brasa amb Tzatziki de fonoll - S'hort de baix orgànic<\/title>\n<meta name=\"description\" content=\"Remolatxa a la brasa amb salsa Tzatziki que forma part de la cuina Turca i Grega. 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