{"id":7371,"date":"2026-06-23T15:22:51","date_gmt":"2026-06-23T15:22:51","guid":{"rendered":"https:\/\/restaurantbarceloneta.com\/?p=7371"},"modified":"2026-06-25T11:21:13","modified_gmt":"2026-06-25T11:21:13","slug":"musclada-de-bacalla-a-la-llauna","status":"publish","type":"post","link":"https:\/\/restaurantbarceloneta.com\/ca\/musclada-de-bacalla-a-la-llauna\/","title":{"rendered":"Musclada de bacall\u00e0 a la llauna amb mongetes Ganchet"},"content":{"rendered":"<p>Al <a href=\"https:\/\/restaurantbarceloneta.com\/ca\/\"><b>Restaurante Barceloneta<\/b><\/a>, el <b>morro de bacall\u00e0<\/b> <b>a la llauna<\/b> es gaudeix quan busques contrast: exterior daurat, pell cruixent i un interior suc\u00f3s que s&#8217;obre en llesques. \u00c9s un plat pensat per arribar fumejant al centre de la taula i fer que el primer mos marqui el ritme. Funciona igual de b\u00e9 en un dinar tranquil que en un sopar amb ganes de celebrar, amb aquella <b>cuina de producte<\/b> que no necessita ornaments per brillar.<\/p>\n<p><b>Ingredients<\/b><\/p>\n<h3><b>Per al bacall\u00e0 (fregit i marcat)<\/b><\/h3>\n<ul>\n<li aria-level=\"1\">220 g de <b>morro de bacall\u00e0<\/b><\/li>\n<li aria-level=\"1\">Farina de blat (quantitat necess\u00e0ria per enfarinar)<\/li>\n<li aria-level=\"1\">250 g d&#8217;oli d&#8217;oliva (per al primer fregit)<\/li>\n<\/ul>\n<h3><b>Per a la llauna (escaldat amb all i pebre vermell)<\/b><\/h3>\n<ul>\n<li aria-level=\"1\">Pebre vermell dol\u00e7 de la Vera (quantitat necess\u00e0ria per espolsar)<\/li>\n<li aria-level=\"1\">4 g d&#8217;all<\/li>\n<li aria-level=\"1\">60\u201380 g d&#8217;oli d&#8217;oliva (per daurar l&#8217;all i escaldar)<\/li>\n<\/ul>\n<h3><b>Per a la guarnici\u00f3<\/b><\/h3>\n<ul>\n<li aria-level=\"1\">150 g de mongetes del Ganchet cuites<\/li>\n<li aria-level=\"1\">Oli d&#8217;oliva (resta fins a completar aprox. 350 g en total, per saltar)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3><b>Per a l&#8217;acabat<\/b><\/h3>\n<ul>\n<li aria-level=\"1\">Julivert fresc (quantitat necess\u00e0ria, picat)<\/li>\n<li aria-level=\"1\">Un rajol\u00ed d&#8217;oli d&#8217;oliva<\/li>\n<\/ul>\n<h2><b>Elaboraci\u00f3<\/b><\/h2>\n<h3><b>1) Escalfament de l&#8217;oli i preparaci\u00f3 del bacall\u00e0<\/b><\/h3>\n<p>Posa a escalfar en una paella <b>250 g d&#8217;oli d&#8217;oliva<\/b>. Mentre puja la temperatura, eixuga b\u00e9 el <b>morro de bacall\u00e0<\/b> amb paper absorbent. Aquest punt marca la difer\u00e8ncia per aconseguir un daurat net. Passa&#8217;l per <b>farina de blat<\/b>, retirant l&#8217;exc\u00e9s perqu\u00e8 la capa quedi fina.<\/p>\n<h3><b>2) Fregit i punt de daurat<\/b><\/h3>\n<p>Introdueix el <b>morro de bacall\u00e0<\/b> a l&#8217;oli amb la <b>pell cap amunt<\/b>, a foc mitj\u00e0-alt. Deixa que es dauri per la cara en contacte amb l&#8217;oli i, quan tingui color, d\u00f3na-li la volta. Acaba el fregit-daurat per la <b>part de la pell<\/b>, buscant que quedi ferma i cruixent sense ressecar l&#8217;interior.<\/p>\n<h3><b>3) Pas a safata i espolvoreig de pebre vermell<\/b><\/h3>\n<p>Retira el <b>morro de bacall\u00e0<\/b> a una safata amb la <b>pell cap avall<\/b>. Elimina l&#8217;oli de la paella i neteja-la. Amb el bacall\u00e0 ja reposant, <b>espolsa&#8217;l amb pebre vermell dol\u00e7 de la Vera<\/b>, cobrint de forma uniforme.<\/p>\n<h3><b>4) All daurat i escaldat a la llauna<\/b><\/h3>\n<p>Torna a posar la paella a foc mitj\u00e0 amb <b>60\u201380 g d&#8217;oli d&#8217;oliva<\/b>. Afegeix l&#8217;<b>all picat molt fi<\/b> i daura&#8217;l amb atenci\u00f3 perqu\u00e8 agafi color sense amargar. Tan bon punt estigui daurat, <b>escalda r\u00e0pidament el morro de bacall\u00e0<\/b>: aboca l&#8217;oli amb l&#8217;all sobre el bacall\u00e0, aprofitant la calor per fixar aromes i crear aquella capa brillant caracter\u00edstica.<\/p>\n<h3><b>5) Saltat de les mongetes del Ganchet<\/b><\/h3>\n<p>Escorre b\u00e9 les <b>mongetes del Ganchet cuites<\/b>. En una altra paella, salta-les amb la <b>resta d&#8217;oli d&#8217;oliva<\/b> (fins a completar els <b>350 g aprox.<\/b> totals), just el necessari per escalfar-les i que quedin nacarades, sense trencar-les.<\/p>\n<h3><b>6) Emplatat de passe<\/b><\/h3>\n<p>Emplata el <b>morro de bacall\u00e0<\/b> a un costat del plat de passe i reparteix per sobre, de forma generosa, l&#8217;<b>oli amb l&#8217;all daurat<\/b>. A l&#8217;altre costat, col\u00b7loca les <b>mongetes del Ganchet<\/b> ja saltades.<\/p>\n<h2><b>Decoraci\u00f3<\/b><\/h2>\n<ul>\n<li aria-level=\"1\">Afegeix <b>julivert fresc picat<\/b> sobre el <b>morro de bacall\u00e0<\/b> per donar un cop de frescor i contrast visual.<\/li>\n<li aria-level=\"1\">Remata les mongetes amb <b>un rajol\u00ed d&#8217;oli d&#8217;oliva<\/b>, buscant brillantor i un perfum final net.<\/li>\n<li aria-level=\"1\">Presenta el plat amb el bacall\u00e0 lleugerament elevat respecte a les mongetes, perqu\u00e8 l&#8217;oli de la llauna es vegi i es pugui recollir amb pa si apeteix, sense afegir res m\u00e9s.<\/li>\n<\/ul>\n<p><b>Un mos que demana repetici\u00f3<\/b><\/p>\n<p>Si t&#8217;animes a preparar aquest <b>morro de bacall\u00e0<\/b> a la llauna amb mongetes del Ganchet, cuida l&#8217;eixugat, el daurat i l&#8217;escaldat: aqu\u00ed \u00e9s on rau el car\u00e0cter del plat. I si vols provar-lo tal com el servim, <a href=\"https:\/\/restaurantbarceloneta.com\/ca\/reservar-taula\/\">visita&#8217;ns<\/a> al <a href=\"https:\/\/restaurantbarceloneta.com\/ca\/\"><b>Restaurante Barceloneta<\/b><\/a> i gaudeix-lo recent fet, amb l&#8217;oli encara perfumant la taula. Completa la recepta amb el <a href=\"https:\/\/www.youtube.com\/watch?v=jWQ2KVCoTlo\"><b>v\u00eddeo de YouTube<\/b><\/a>: ingredients, textura i emplatat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Al Restaurante Barceloneta, el morro de bacall\u00e0 a la llauna es gaudeix quan busques contrast: exterior daurat, pell cruixent i un interior suc\u00f3s que s&#8217;obre en llesques. \u00c9s un plat pensat per arribar fumejant al centre de la taula i fer que el primer mos marqui el ritme. Funciona igual de b\u00e9 en un dinar [&hellip;]<\/p>\n","protected":false},"author":29,"featured_media":7372,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-7371","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Musclada de bacall\u00e0 a la llauna amb mongetes Ganchet - Restaurant Barceloneta<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez la recette \u00e9tape par \u00e9tape du museau de morue \u00e0 la llauna aux haricots du Ganchet du restaurant Barceloneta. 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