{"id":17213,"date":"2017-05-17T18:23:51","date_gmt":"2017-05-17T18:23:51","guid":{"rendered":"https:\/\/www.estorrent.net\/2017\/05\/17\/la-fideua-un-plato-que-surge-de-la-improvisacion-2\/"},"modified":"2017-05-17T18:26:56","modified_gmt":"2017-05-17T18:26:56","slug":"la-fideua-un-plat-que-sorgeix-de-l-improvisacio","status":"publish","type":"post","link":"https:\/\/www.estorrent.net\/ca\/2017\/05\/17\/la-fideua-un-plat-que-sorgeix-de-l-improvisacio\/","title":{"rendered":"La fideu\u00e0, un plat que sorgeix de l’improvisaci\u00f3"},"content":{"rendered":"

En cuina sovint s\u2019al\u00b7ludeix a la improvisaci\u00f3 o la casualitat per justificar l\u2019origen de grans plats de la nostra gastronomia o d\u2019altres latituds. Per qu\u00e8 a alg\u00fa se li ocorreria picar alls en un morter i anar incorporant oli d\u2019oliva poc a poc, removent sense parar, fins a aconseguir un all i oli? Va ser realment una distracci\u00f3 el que va originar la famosa tarta Tatin, en col\u00b7locar els grillons de poma en el recipient abans que la massa?<\/p>\n

Hi ha m\u00faltiples exemples de plats l\u2019origen dels quals s\u2019atribueix a l\u2019atzar. Un dels m\u00e9s rellevants de la nostra carta de cuina marinera d\u2019Eivissa \u00e9s la fideu\u00e0. Els ve\u00efns de la localitat de Gandia (Val\u00e8ncia) s\u2019atribueixen l\u2019autoria, encara que no es posen d\u2019acord en l\u2019an\u00e8cdota primig\u00e8nia. Uns defensen que va n\u00e9ixer a bord d\u2019una barca d\u2019arrossegament, en la d\u00e8cada de 1910, quan preparaven una paella de peix i marisc i, arribat el moment d\u2019incorporar l\u2019arr\u00f2s, es van trobar sense reserves. El mariner que cuinava ho va substituir per l\u2019\u00fanica cosa que va tenir a m\u00e0: pasta de spaghetti<\/em>, que va trencar amb les mans abans d\u2019incorporar-la a la paella.<\/p>\n

Uns altres, per contra, porten l\u2019an\u00e8cdota als anys trenta del segle XX i assenyalen que la va inventar un altre mariner anomenat Bautista, perqu\u00e8 al patr\u00f3 li agradava tant la paella que deixava a la resta de la tripulaci\u00f3 sense res. Bautista va decidir substituir el cereal per fideu fi perqu\u00e8 va pensar que aix\u00ed no acapararia tant, fent sorgir la fideu\u00e1. Dues versions que es contradiuen i sumen a moltes altres que circulen pel Llevant espanyol i les illes Balears. Que Gandia convoqu\u00e9s el Primer Concurs de Fideu\u00e1 en 1975 i que des de llavors s\u2019hagi celebrat ininterrompudament, t\u00e9 sens dubte molt a veure amb la localitzaci\u00f3 de l\u2019origen del plat.<\/p>\n

\"_DSC0052\"<\/a><\/p>\n

A Eivissa no sabem exactament on ni en quin moment es va inventar per primera vegada, per\u00f2 la realitat \u00e9s que els mariners passaven dies i nits als varadors, i all\u00ed cuinaven amb el poc que tenien a m\u00e0. Si l\u2019arr\u00f2s s\u2019acabava, incorporaven fideus. \u00c9s una cosa que es porta fent tota la vida, sense que ning\u00fa s\u00e0piga a qui se li va encendre per primera vegada la bombeta.<\/p>\n

En tot cas, alguns dels nostres clients habituals, m\u00e9s enll\u00e0 de l\u2019origen del plat, ens transmeten que v\u00e9nen al nostre restaurant a menjar fideu\u00e1. \u00c9s, en veritat, un plat tan sabor\u00f3s com la paella de peix i marisc, i porta els seus mateixos ingredients: un sofrit, s\u00e8pia, peixos i mariscs frescos i un fumet intens. L\u2019arr\u00f2s ho substitu\u00efm per fideu fi i compacte que, al nostre judici, ret\u00e9 el sabor tant com el gruixut i buit, al mateix temps que resulta m\u00e9s suau i agradable al paladar. Ho acabem amb un toc de forn que deixa els fideus de punta, cosa que crida l\u2019atenci\u00f3. Recomanem gaudir-ho amb un vi blanc ben fresc, a l\u2019ombra d\u2019una de les savines de la nostra terrassa. Bon profit!<\/p>\n","protected":false},"excerpt":{"rendered":"

En cuina sovint s\u2019al\u00b7ludeix a la improvisaci\u00f3 o la casualitat per justificar l\u2019origen de grans plats de la nostra gastronomia o d\u2019altres latituds. Per qu\u00e8 a alg\u00fa se li ocorreria picar alls en un morter i anar incorporant oli d\u2019oliva poc a poc, removent sense parar, fins a aconseguir un all i oli? Va ser realment una distracci\u00f3 el que…<\/p>\n","protected":false},"author":2,"featured_media":17208,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103],"tags":[233,234,190,235,222,236],"class_list":["post-17213","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-ca","tag-arroces-ca","tag-cocina-marinera-ca","tag-cocina-tradicional-ca","tag-eivissa-ca","tag-ibiza-ca","tag-pescados-y-mariscos-ca"],"yoast_head":"\nLa fideu\u00e0, un plat que sorgeix de l'improvisaci\u00f3 - Restaurante Es Torrent<\/title>\n<meta name=\"description\" content=\"En cuina sovint s\u2019al\u00b7ludeix a la improvisaci\u00f3 o la casualitat per justificar l\u2019origen de grans plats de la nostra gastronomia o d\u2019altres latituds. 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