{"id":16773,"date":"2016-03-11T16:32:57","date_gmt":"2016-03-11T16:32:57","guid":{"rendered":"https:\/\/www.estorrent.net\/2016\/03\/11\/cocina-ibicenca-de-semana-santa-2\/"},"modified":"2016-03-11T16:38:13","modified_gmt":"2016-03-11T16:38:13","slug":"cuina-eivissenca-de-setmana-santa","status":"publish","type":"post","link":"https:\/\/www.estorrent.net\/ca\/2016\/03\/11\/cuina-eivissenca-de-setmana-santa\/","title":{"rendered":"Cuina eivissenca de Setmana Santa"},"content":{"rendered":"

Al nostre pa\u00eds, la cuina de Setmana Santa constitueix un g\u00e8nere en si mateixa i alguns plats es gaudeixen tant que han acabat cuinant-se tot l’any. Entre ells les famoses \u2018torrijas\u2019, els \u2018pesti\u00f1os\u2019, la mona de Pasqua, el \u2018potaje de vig\u00edlia\u2019 o els bunyols de bacall\u00e0, per citar alguns dels m\u00e9s coneguts. Eivissa tamb\u00e9 t\u00e9 els seus plats t\u00edpics de Setmana Santa i entre ells destaquen dos que constitueixen aut\u00e8ntics s\u00edmbols de l’originalitat gastron\u00f2mica de la illa: el cuinat i el fla\u00f3.<\/p>\n

La Setmana Santa ve marcada per la tradici\u00f3 cat\u00f2lica de la Corema, que \u00e9s un per\u00edode de reflexi\u00f3 i abstin\u00e8ncia en la ingesta de carn, la qual cosa, com no podria ser d’una altra manera, ha tingut importants conseq\u00fc\u00e8ncies gastron\u00f2miques. Tamb\u00e9 a Eivissa, que va tornar a ser territori cristi\u00e0 al segle XIII, despr\u00e9s de la reconquesta de la illa a les mans dels catalans. D’aquesta tradici\u00f3 irromp una recepta extraordin\u00e0ria que nom\u00e9s es gaudeix en aquesta \u00e8poca, ja que bona part del g\u00e8nere que requereix \u00e9s silvestre i \u00fanicament pot recol\u00b7lectar-se quan \u00e9s a punt d’arrencar la primavera.<\/p>\n

\"P1300197\"<\/a><\/p>\n

Es tracta del cuinat, el nostre singular potatge vegetari\u00e0, a for\u00e7a de verdures, herbes i llegums. Es cuina molt lentament en una gran olla, fins que adquireix un sabor molt intens, diferent a qualsevol un altre que s’hagi provat. Dies abans de Setmana Santa, la gent de l’Eivissa rural surt al camp a buscar verdura (Silene Vulgaris<\/i>, tamb\u00e9 coneguda com \u2018colleja\u2019 en algunes zones d’Espanya). Requereix moltes hores de treball ja que a la localitzaci\u00f3 i recol\u00b7lecci\u00f3 de les plantes s\u2019afegeix la selecci\u00f3 de les seves petites fulles. Aquestes es trossegen i bullen lentament amb bledes, guixes, faves seques i herbasana en quantitat. Ja en el plat es condimenten amb oli d’oliva cru i, qui vulgui, pell de llim\u00f3 rallada. \u00c9s el plat t\u00edpic que les fam\u00edlies eivissenques gaudeixen el Dijous i el Divendres Sant. De fet, \u00e9s tradici\u00f3 preparar-ho en quantitat perqu\u00e8 hi hagi suficient per als dos dies.<\/p>\n

La resta de la Corema, els eivissencos solen menjar molta verdura i llegums, arrossos i plats de peix, i solen evitar els embotits i la carn. En l’actualitat molts bromegen amb el fet que privar-se de la carn a canvi de gaudir d’un bon bullit de peix \u00e9s un sacrifici que estan disposats a acceptar de bon grat.<\/p>\n

Aix\u00ed s’arriba fins al diumenge de Pasqua, moment en qu\u00e8 se celebra la fi de la Corema amb un homenatge que inclou carn en abund\u00e0ncia. El plat festiu per excel\u00b7l\u00e8ncia, tamb\u00e9 en Nadal o altres celebracions, \u00e9s el sofrit pag\u00e8s, que porta diferents tipus de carn, sobrassada, botifarra, patates, verdures i un bon sofregit. Hi ha qui prefereix substituir-ho per un bullit de carn (carn amb verdura i fulles de col) o un bullit d\u2019\u00f3ssos amb col (ossos salats de porc de la matan\u00e7a). I al final, el dol\u00e7 de Setmana Santa per excel\u00b7l\u00e8ncia: fla\u00f3, el nostre past\u00eds de formatge fresc i herbasana t\u00edpic de la illa, amb clares reminisc\u00e8ncies \u00e0rabs. Bon profit!<\/p>\n

\"P1290806\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Al nostre pa\u00eds, la cuina de Setmana Santa constitueix un g\u00e8nere en si mateixa i alguns plats es gaudeixen tant que han acabat cuinant-se tot l’any. Entre ells les famoses \u2018torrijas\u2019, els \u2018pesti\u00f1os\u2019, la mona de Pasqua, el \u2018potaje de vig\u00edlia\u2019 o els bunyols de bacall\u00e0, per citar alguns dels m\u00e9s coneguts. Eivissa tamb\u00e9 t\u00e9 els seus plats t\u00edpics de…<\/p>\n","protected":false},"author":2,"featured_media":16765,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103],"tags":[],"class_list":["post-16773","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-ca"],"yoast_head":"\nCuina eivissenca de Setmana Santa - Restaurante Es Torrent<\/title>\n<meta name=\"description\" content=\"Al nostre pa\u00eds, la cuina de Setmana Santa constitueix un g\u00e8nere en si mateixa i alguns plats es gaudeixen tant que han acabat cuinant-se tot l'any. 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