{"id":16346,"date":"2024-06-10T10:27:15","date_gmt":"2024-06-10T08:27:15","guid":{"rendered":"https:\/\/www.estorrent.net\/2015\/07\/10\/gamba-roja-la-reina-de-la-gastronomia-de-ibiza-2\/"},"modified":"2024-07-10T22:05:24","modified_gmt":"2024-07-10T20:05:24","slug":"gamba-vermella-la-reina-de-la-gastronomia-eivissa","status":"publish","type":"post","link":"https:\/\/www.estorrent.net\/ca\/2024\/06\/10\/gamba-vermella-la-reina-de-la-gastronomia-eivissa\/","title":{"rendered":"Gamba vermella, la reina de la gastronomia d&#8217;Eivissa"},"content":{"rendered":"<p>Sense g\u00e8nere de dubtes, la gamba vermella d&#8217;Eivissa (\u2018Aristeus antennatus\u2019) \u00e9s el producte estel\u00b7lar de la gastronomia pitiusa. De sabor i morfologia \u00fanics, aquest crustaci constitueix un mos tan intens i exquisit que mereix la pena gaudir-ho en tota la seva esplendor, sense massa condiments. Des del punt de vista f\u00edsic, la gamba vermella destaca per l&#8217;intens color vermell de la seva closca i per la grand\u00e0ria del cap, que \u00e9s m\u00e9s gran que altres varietats. Sol arribar fins als 22 cent\u00edmetres delongitud. No obstant aix\u00f2, la seva major virtut radica en l&#8217;extraordin\u00e0ria pot\u00e8ncia del seu sabor, molt m\u00e9s concentrat en la part del cap.<\/p>\n<p>Aquesta caracter\u00edstica \u00e9s conseq\u00fc\u00e8ncia del seu h\u00e0bitat, completament diferent als altres que acullen a aquesta mateixa varietat en diferents zones del Mediterrani. La gamba vermella d&#8217;Eivissa viu sobre fons sorrencs, a uns 600 metres de profunditat, a resguard de depredadors. S&#8217;alimenta d&#8217;algues que no realitzen el proc\u00e9s fotosint\u00e8tic, la qual cosa contribueix de forma notable al seu sabor caracter\u00edstic i major concentraci\u00f3 de greix, que aporta una textura sucosa \u00fanica al m\u00f3n. Encara que la varietat \u00e9s id\u00e8ntica a la qual es captura, per exemple, en la Costa Brava, les seves condicions de vida s\u00f3n radicalment diferents, ja que all\u00ed habiten fons rocosos de diferent profunditat i s&#8217;alimenten de mol\u00b7luscs i altres crustacis m\u00e9s petits.<\/p>\n<p><a href=\"https:\/\/www.estorrent.net\/wp-content\/uploads\/2015\/07\/g1.jpg\" rel=\"lightbox[16346]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-15955\" src=\"https:\/\/www.estorrent.net\/wp-content\/uploads\/2015\/07\/g1-1024x680.jpg\" alt=\"g1\" width=\"1024\" height=\"680\" srcset=\"https:\/\/www.estorrent.net\/wp-content\/uploads\/2015\/07\/g1-1024x680.jpg 1024w, https:\/\/www.estorrent.net\/wp-content\/uploads\/2015\/07\/g1-300x199.jpg 300w, https:\/\/www.estorrent.net\/wp-content\/uploads\/2015\/07\/g1-700x465.jpg 700w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\n<p>Existeix certa pol\u00e8mica a l&#8217;hora d&#8217;establir una difer\u00e8ncia entre la gamba vermella d&#8217;Eivissa i la gamba vermella de Denia, en el Llevant espanyol. \u00c9s nom\u00e9s una q\u00fcesti\u00f3 de nomenclatura, ja que el producte \u00e9s exactament el mateix. Independentment de la llotja on desembarqui, el crustaci es captura al denominat \u201cCanal d&#8217;Eivissa\u201d, entre la costa de Denia i l&#8217;oest de la pitiusa major. De fet, \u00e9s habitual veure pescar a les barques de Denia enfront de la costa de Sant Antoni. Les seves captures despr\u00e9s se serveixen en els restaurants de la pen\u00ednsula, com a producte de Denia. Pol\u00e8miques a part, constitueix una del\u00edcia.<\/p>\n<p>Es pesca durant tot l&#8217;any, per\u00f2 en per\u00edodes irregulars les captures es redueixen a la m\u00ednima expressi\u00f3, la qual cosa provoca que el seu preu s&#8217;encareixi de forma dr\u00e0stica als mercats i les llotges.<\/p>\n<p>En \u00c9s Torrent ens agrada preparar-la de la forma m\u00e9s senzilla. Les col\u00b7loquem sobre un ja\u00e7 de sal grossa, en una planxa especial que emet poca calor, on es van fent lentament i conservant tots els seus sucs. Les servim al punt, sense que perdin un \u00e0pex de la seva subst\u00e0ncia. Tamb\u00e9 s&#8217;utilitzen en paelles i fideu\u00e1s. Si calgu\u00e9s definir Eivissa en un sol mos, seria la frescor d&#8217;una gamba vermella.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sense g\u00e8nere de dubtes, la gamba vermella d&#8217;Eivissa (\u2018Aristeus antennatus\u2019) \u00e9s el producte estel\u00b7lar de la gastronomia pitiusa. De sabor i morfologia \u00fanics, aquest crustaci constitueix un mos tan intens i exquisit que mereix la pena gaudir-ho en tota la seva esplendor, sense massa condiments. Des del punt de vista f\u00edsic, la gamba vermella destaca per l&#8217;intens color vermell de&#8230;<\/p>\n","protected":false},"author":1,"featured_media":15946,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103],"tags":[],"class_list":["post-16346","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-ca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gamba vermella, la reina de la gastronomia d&#039;Eivissa - Restaurante Es Torrent<\/title>\n<meta name=\"description\" content=\"Sense g\u00e8nere de dubtes, la gamba vermella d&#039;Eivissa (\u2018Aristeus antennatus\u2019) \u00e9s el producte estel\u00b7lar de la gastronomia pitiusa. 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