dimecres, 15 de juliol del 2009

Coses bones

A petició popular i per a compensar un poc el to crític de l'anterior post, n'escriure un amb coses bones de Mallorca.

El paissatge que encara no ha estat envaïts per la indústria hotelera. La Serra de Tramuntana amb els seus penya-segats sobre el mar, Formentor, els seus torrents, la fauna i els boscos, etc.

La gastronomia. Per al meu gust la millor del món. El frit mallorquí, les sopes mallorquines, les coques (de verdura, de trampó, de pebres, de ceba,...), la colflori aufegada, el llom amb col, els embotits (la sobrassada i els botifarrons), le panades, el cocorrois, els dolços (ensaïmades i robiols).... només em faltava això a aquestes hores, quina fam! Estic babejant tot el teclat.

Les platjes, el clima, la gent, la llengua, els parcs naturals, l'interior en primavera, el RCD Mallorca, ...

M'agradaria poder posar alguna cosa del model social que tenim, però ara no se me n'acud cap. Hi seguiré pensant.

Us deixo amb una recepta, "Frit mallorquí" (no confondre amb mallorquí frit, d'aquests s'en veuen a les sortides de les discoteques els dissabtes).

FRIT MALLORQUÍ

Ingredients per a 6 persones:

1 freixura de me (cor, lleu, ronyons, fetge, vèrtoles...)
300 - 400 g sang cuita arreglada.
budells (si les pots conseguir)
butza(si les pots conseguir)
2 manats de grells
1 manat de porros
1 manat de fonoll tendre
100 g pèsols pelats
100 g favetes tendres pelades
1 pebre vermell
8 o 9 patates grossetes
6 carxofes
1 ceba mitjana
alls
llorer
1 o 2 pebres coents
pebre coent capolat
pebre bord
pebre bo
sal
oli d'oliva
Llimones

Preparació

1.- Amb antelació se renta la freixura amb sal, llimona i aigua: el cor per fora se li lleva el greix que pugui tenir aferrat i per dins sol tenir coàguls de sang i s'ha d'obrir per fer net, els ronyons s'han de pelar i fer net bé, el fetge i el lleu basta passar amb aigua per llevar restes de sang que tenguin.

2.- Una vegada està tot ben net se talla a daus petits, i se posa cada cosa separada dins un ribell amb un plat girat al fons perquè el frit pugui degotar i tapam el ribell amb un altre plat i ho deixam dins la gelera fins que ho necessitem.

3.- Si has pogut aconseguir budells i butza les has de rentar molt molt bé amb molta aigua sal i llimona o vinagre i els budells s'han de girar per l'inrevés per fer ben nets i al final se trenen (se fa una tronyella especial amb un sol cap, un altre dia vos penjaré un vídeo).

4.- Se bull la butza i la tronyella de budells durant una hora o dues fins que s'afluixa (procura tenir la casa ventilada perquè fa molta olor) en haver refredat sa tallen a bocinets. També se talla la sang a daus petits

5.- Se pelen ses patates i sa tallen a daus petits i se deixen en remull amb aigua freda

6.- Se pelen, se renten i se tallen els grells i els porros a rodanxes fines incloent la part verda de les fulles més tendres.

7.- El pebre vermell se renta i se talla a quadrets.

8.- Se pelen i se renten els pèsols i les favetes tendres

9.- Se pelen, se renten i se tallen les carxofes cada una en 8 bocins i se posen dins suc de llimona perquè no tronin negres mentre se té aigua al foc i quan bull si tiren les carxofes i el suc de llimona i se bullen uns 2 o 3 minuts. Se treuen i se deixen degotar bé.

10.- Se pela, se renta i se pica molt fina la ceba.

11.- Se renta el manat de fonoll se fa degotar bé, se trien de cada brot les fulles més tendres i fines i se talla amb unes tisores de cuina dins un ribell, un tassó gros o similar que sigui alt quan ja està tot tallat , encara ho tallam més amb les tisores dins el ribell fins que queda ben finet.

12.- Treim les patates de dins l'aigua i les eixugam dins un pedaç blanc de cuina de fil, i les posam sal al gust.

13.- Una vegada que ja ho tenim tot preparat podem començar a fregir amb abundant oli i amb una fulla de llorer i 2 alls estafaiats, primer fregim les patates , després el pebre vermell i ho anam col·locant dins una greixonera de fang.

14.- Després començam a fregir per separat i amb una fulla de llorer i 2 alls estafaiats cada vegada i en el següent ordre, les vèrtoles, el cor, el lleu, els ronyons (si cal hi pots afegir algun ronyó de més si t'hi agrada perquè són petits) i finalment el fetge, d'aquesta forma l'oli de fregir se va embrutant a poc poc i tot el menjar agafa el seu color natural. Se va posant dins la greixonera juntament amb els alls i part de les fulles de llorer no cal posar-les totes al frit.

15.- Se treu part de l'oli o bé se posa una oli net el suficient per sofregir les verdures.

16.- Primer hi posam la ceba amb dos alls estafaiats i una fulla de llorer, fins que se redueix una mica, després hi posam les favetes i a continuació els grells i el porro en haver-se afluixat un poc ja hi podem posar els pèsols i les carxofes una vegada que la verdura està quasi cuita hi posarem: fonoll capolat, sal, pebre bo, pebre bord, una mica de pebre coent capolat i un pebre coent al teu gust. Tot el temps ho anam remant bé però sense rompre la verdura.

17.- Finalment abocam la verdura i la mica d'oli de sofregir dins la greixonera i ho mesclam tot ben mesclat i ja està. Ho deixam així si ho volem menjar al dia següent. En el moment de menjar s'ha de posar al foc per acabar d'encalentir , s'ha de servir ben calent. Si se menja el dia següent de fer-se és més gustós perquè s'ha confitat.

111 comentaris:

Assumpta ha dit...

Té una pinta deliciosaaaa!!! :-))

Vocabulari:

Pebre és el que a Catalunya en diem pebrot

Gelera no és el congelador!! és la nevera

Llevar és treure

(M'encanten aquestes paraules mallorquines!!) :-))

Toni En Blanc ha dit...

Molt bé, ara si que està compensada la balança :) I damunt, amb recepta inclosa!

Salutacions.

Sergi ha dit...

No sé si m'agradaria massa a mi això, pels ingredients que porta, però és que sóc una mica especialet. Ara que, la pinta no li treu ningú, una cassola espectacular. Però escolta, m'he quedat amb una cosa, em pots explicar que és el cocorrois? Surt en una cançó d'Antònia Font i no he sabut mai que era, ni m'he preocupat de mirar-ho. Ja que ho menciones potser tu em podràs dir a grans trets què és, que no en tinc ni la més remota idea.

Angle ha dit...

I és que hi està deliciòs Assumpta :)

Haha, sempre buscant les paraules mallorquines. Jo sempre intento escriure en un català normalitzat, i de vegades se n'escapa alguna. La recepta, evidentment, és un còpia-enganxa.

Llevar, més que treure és ... i ara com ho dic? Bé, en castellà:

Llevar = quitar (en el sentit d'eliminar, netejar,...) "llevar la pols"

Treure = sacar (de dintre a fora) "treure diners del banc"

Les altres les has traduït bé :)

Angle ha dit...

Xexu, segur que t'agradaria. No conec ningú, i dic ningú, que no li agradi el frit mallorquí. Pot ser a algú no li agradi el fetge, o les carxofes, dons ho decantes i ja està, però el conjunt és deliciós. Pot ser les vísceres facin enrecular a algú, però si ho tasta li acaba agradant, estan fetes bocinets petits... ara en menjaria una tapeta :)

T'agrada Antonia Font? Una altra cosa bona de Mallorca que m'he deixat! M'encanten!

Mira, els cocorrois o cocarrois, ón una mena d'empanada, en forma de mitja lluna (com un calzone italià), farcit de verdures (colflori, bledes, espinacs, panses), algun trosset de botifarró. Estàn deliciosos :)

Mira:

http://www.conselldemallorca.cat/?&id_parent=495&id_class=3045&id_section=1854&id_son=386&id_grandson=1259&id_greatgrandson=636

Angle ha dit...

Toni, no sé si tot això compensarà la balança... en el meu cas, amb tant de frit i cocorrois, el que ha fet la balança ha estat disparar-se :))))

Assumpta ha dit...

Però tu un dia vas dir que si tenies calor "et llevaries" la jaqueta... no crec que la volguessis eliminar jejeje :-))

I per què intentes escriure en català "normalitzat"? Si no, no n'aprendrem, i a mi em sap un greu quan sé de casos de catalans i mallorquins que es parlen en castellà per la pura mandra d'aprendre una miqueta de vocabulari, tan bonic que és :-))

bajoqueta ha dit...

Ai dic mira una recepta de cuina!

Però amb lo que porta crec que no menjaria :( No menjo quasi carn, o sigue que coses d'estes encara menys... com diu ma mare: "Sou més tontes!" (referint-se a ma germana i a mi).

I ara pensant en cuina, no ens faries un postre típic mallorquí per al nostre recopilatori? Crec que el gató no porta farina, no?

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Angle ha dit...

Sí, Assumpta pentura vaig dir que me llevaria sa jaqueta. Així és, si me l'hagués treta de dins sa panxa hagués haqués dit "me vaig treure sa jaqueta", veus sa diferència? La duc damunt me la llev, la duc dedins me la trec :)

No volía dir eliminar en el sentit de desfer-se'n per sempre jajaja... sino de "quitar de encima"

Per exemple, me llev sa suor, ses ulleres, es capell, sa brutor, es maquillatge... punyeta, si segueix així quedaré nu! Tampoc queda malament dir treure, diem que són sinònims, pero "llevar" és més específic.

Angle ha dit...

Bajoqueta, si porta molt poca carn, quasí tot són verdures. Però també hi ha "frit mariner", que substitueix la carn per gambes, copinyes, musclos, pop, etc... riquíssim també :)

Un postre mallorquí? jajaja, val, però jo de cuina no en sé res. El gató crec que no porta farina, és ametlla, ous i sucre :)

Assumpta ha dit...

Genial!! :-) Ara ja he entés bé la diferència entre llevar i treure!! :-) (El pentura també l'he entés, jejeje) :-))

Ai, Angle, si tampoc li agrada el peix a la Bajoqueta... aquesta noia és molt dolentota per menjar. Només li agrada la pasta, pizzes, pizzetes, pastissos tant si son salats com dolços i coses que tenen risc per a ella, que ha d'estar sempre controlan les farines i tots els ingredients.

Bajoquetaaaa, menja carn i peix, dona!! :-))

Ma-Poc ha dit...

Té molt bona pinta, el plat!

Angle ha dit...

Aquesta bajoqueta és una menjamiques... és com mon pare, que té sucre i és més llepol que un ca... i tot el contrari que la Madonna que tant li és peix com carn :)

Ai Ma-Poc i tant bona pinta que té, i si veiessis el de ma mare...

Assumpta ha dit...

La meva sogra fa com ton pare, doncs... és terrible, li encanta el dolç: Això sí, després les pastilles pel sucre!!
I no li diguis res, que et dirà que es posa sacarina al cafè (i és cert) però després d'un tall de pastís, o de menjar-se un gelat... En fi :-)

La Madonna!! què maco queda!!... Suposo que es com us referiu a la mare, m'encanta!! :-))

Carmencita ha dit...

Ves? te lo dije...muchas mas cosas buenas, y el frito mmmmmmmm !que pinta!!!!!! y que hambre!!!!. Y además Mallorca te tiene a tí, que eres lo mejor de todo.
Besos, Joan :))))))))))))

bajoqueta ha dit...

Angle, més val no invitar-me mai. No menjo segons quin tipus de carn, peix res de res, ni marisc! (que sorpren a la gent però és veritat), i a sobre sóc celíaca. Així que ja me diràs tu quin panorama jajaja. Quan tingue un fill si surt com jo el dono :)

Angle ha dit...

Ai Assumpta, em sembla que no, que aquest cop la Madonna no és el que dius... és la cantant :)

Carmencita, por modestia no lo quería decir yo, jajaja. Gracias, preciosa. Besos :)

Bajoqueta, ets igual que la meva xicota, si li llevéssim la pasta es moriria d'inanició :)

Angle ha dit...

Voldria apuntar que nosaltres diem "madona" o "madò" per a dir "senyora", per exemple:

"Bon dia, madò Joana"
"Madona, que em podrieu posar un quilo de patates"

Hi ha una glosa popular que diu:

Sa madona de sa torre
es pa negre li fa mal
però no n'hi fan ses coques
ni es torró per a Nadal"

:)

JJMiracle ha dit...

Mira que la "freixura de me" (:-D) no m'inspira gaire, però veient la pinta que fa el plat creu que me la menjaria!

I a mi perquè el formatge no m'agrada, però tinc entès que el d'ovella roja mallorquina, que es fa a l'interior de l'illa, és força bo!

Angle ha dit...

Estic segur que en mejaries P-C, i que t'agradaria. La freixura un cop tallada en bocinets ben petits i tot mesclat fa un conjunt delicios :)
Tot i la fama dels formatges menorquins, jo els trobo massa forts i de vegades massa salats i prefereixo els mallorquins, encara que he de dir que la meva sang manchega em tira molt i com el formatge manchego no n'hi ha :)

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Unknown ha dit...

I do not know if I do too, has the ingredients, but I'm a little especialet. Now that the paint will not remove anyone, a spectacular dish. But listen, I was with something, I can tell you is cocorrois? Out on a Rammstein song and I never know what it was, I have not bothered to watch. Since you mention it maybe I can tell you roughly what it is, that I have not the remotest idea.

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Sun Flower ha dit...

And there is delicious Assumpta:)

Haha, always looking for the words Mallorca. I always try to write in Catalan standard, sometimes a leak. The recipe, of course, is a copy-paste.

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Unknown ha dit...

T'agrada Antonia Font? Una altra cosa bona de Mallorca que m'he deixat! M'encanten!
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I ara pensant en cuina, no ens faries un postre típic mallorquí per al nostre recopilatori? Crec que el gató no porta farina, no?
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Unknown ha dit...

Té molt bona pinta, el plat!
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Voldria apuntar que nosaltres diem "madona" o "madò" per a dir "senyora", per exemple:
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