{"id":16677,"date":"2016-01-13T17:31:46","date_gmt":"2016-01-13T17:31:46","guid":{"rendered":"https:\/\/www.estorrent.net\/2016\/01\/13\/morralla-ingrediente-imprescindible-de-la-cocina-de-ibiza-2\/"},"modified":"2016-01-13T17:35:25","modified_gmt":"2016-01-13T17:35:25","slug":"morralla-ingredient-imprescindible-de-la-cuina-d-eivissa","status":"publish","type":"post","link":"https:\/\/www.estorrent.net\/ca\/2016\/01\/13\/morralla-ingredient-imprescindible-de-la-cuina-d-eivissa\/","title":{"rendered":"Morralla, ingredient imprescindible de la cuina d’Eivissa"},"content":{"rendered":"

Les varietats de peix m\u00e9s valorades de la mar pitiusa s\u00f3n l\u2019anf\u00f3s, el gall de Sant Pere, el pagre, el dentol, la roja\u2026 Peix de roca de suficient grand\u00e0ria com per preparar-los sencers al forn o trossejar-los per a un guisat mariner o un arr\u00f2s. S\u00f3n, aix\u00ed mateix, els que m\u00e9s es cotitzen en la llotja i als mercats, i els que solen adornar les cambres frigor\u00edfiques dels restaurants, tal com tamb\u00e9 tenim en Es Torrent. Els qui viuen a la illa o la visiten amb regularitat i aprecien la seva gastronomia popular, de seguida aprenen a recon\u00e8ixer-los. Contemplar l\u2019arribada dels lla\u00fcts als ports pesquers d\u2019Eivissa i veure descarregar aquests calaixos replets amb aquests bells exemplars constitueix un espectacle que tothom hauria de gaudir alguna vegada. A nosaltres ens segueix emocionant veure el g\u00e8nere fresc de la illa que cada mat\u00ed ens arriba, encara viu.<\/p>\n

No obstant aix\u00f2, tan imprescindibles com aquests exemplars grans resulten les petites esp\u00e8cies de roca. Sovint es tracta de peixos de cap gran en relaci\u00f3 al seu cos i amb moltes espines, per\u00f2 que contenen un sabor intens i concentrat. S\u00f3n un ingredient essencial per elaborar aquests brous que serveixen de fons per cuinar els grans plats mariners d\u2019Eivissa: bullit i guisat de peix, arr\u00f2s a banda i paelles i fideu\u00e1s, entre uns altres.<\/p>\n

\"morralla2\"<\/a><\/p>\n

Aquests petits peixets de roca s\u2019engloben sota el nom de morralla i en les peixateries es venen barrejats i al pes. La major part d\u2019ells, encara que resulten m\u00e9s laboriosos de menjar, s\u00f3n exquisits simplement passats per farina i fregits en una paella amb abundant oli. Entre els tipus de morralla m\u00e9s habituals estan els serrans, les vaques, les rascasses, les rates, les aranyes, la donzella, els serrans imperials, la gallineta i les salpes, aix\u00ed com daurades, pagres, roges, besucs i corbes de petita grand\u00e0ria. De vegades tamb\u00e9 trobem entre la morralla mariscs com a crancs i crancs reals.<\/p>\n

Cada xef eivissenc t\u00e9 les seves varietats favorites per elaborar un bon brou. En Es Torrent ens agraden gaireb\u00e9 totes, especialment els serrans, per\u00f2 un bon fumet resideix en que hi hagi varietat. A m\u00e9s d’aquests exemplars, existeixen altres peixos eivissencs que no es venen com morralla per\u00f2 que tamb\u00e9 proporcionen deliciosos brous. El m\u00e9s important d\u2019ells \u00e9s probablement el gerret, que a les cases eivissenques tamb\u00e9 se sol preparar en escabetx, aix\u00ed com la morena, que proporciona un brou amb un sabor molt caracter\u00edstic.<\/p>\n

A l’hora de preparar un bon fons per a un plat mariner, primer se sofregeix b\u00e9 el peix i despr\u00e9s s’incorpora aigua i algunes verdures. No importa que s\u2019esmolli perqu\u00e8 aix\u00ed s\u2019extreu tota la seva ess\u00e8ncia. El resultat \u00e9s un brou de color blanc amb un sabor \u00fanic. Quan els plats arriben a la taula, els peixos importants s\u00f3n uns altres, per\u00f2 sense l’ess\u00e8ncia de la morralla, gens seria el mateix. Bon profit!<\/p>\n","protected":false},"excerpt":{"rendered":"

Les varietats de peix m\u00e9s valorades de la mar pitiusa s\u00f3n l\u2019anf\u00f3s, el gall de Sant Pere, el pagre, el dentol, la roja\u2026 Peix de roca de suficient grand\u00e0ria com per preparar-los sencers al forn o trossejar-los per a un guisat mariner o un arr\u00f2s. S\u00f3n, aix\u00ed mateix, els que m\u00e9s es cotitzen en la llotja i als mercats, i…<\/p>\n","protected":false},"author":2,"featured_media":16672,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103],"tags":[],"class_list":["post-16677","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-ca"],"yoast_head":"\nMorralla, ingredient imprescindible de la cuina d'Eivissa - Restaurante Es Torrent<\/title>\n<meta name=\"description\" content=\"Les varietats de peix m\u00e9s valorades de la mar pitiusa s\u00f3n l\u2019anf\u00f3s, el gall de Sant Pere, el pagre, el dentol, la roja\u2026 Peix de roca de suficient grand\u00e0ria\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.estorrent.net\/2016\/01\/13\/morralla-ingrediente-imprescindible-de-la-cocina-de-ibiza\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Morralla, ingredient imprescindible de la cuina d'Eivissa - 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