{"id":17563,"date":"2018-05-19T11:34:16","date_gmt":"2018-05-19T11:34:16","guid":{"rendered":"https:\/\/www.estorrent.net\/2018\/05\/19\/all-i-oli-la-salsa-del-mediterraneo-2\/"},"modified":"2018-05-19T11:35:55","modified_gmt":"2018-05-19T11:35:55","slug":"all-i-oli-la-salsa-del-mediterrani","status":"publish","type":"post","link":"https:\/\/www.estorrent.net\/ca\/2018\/05\/19\/all-i-oli-la-salsa-del-mediterrani\/","title":{"rendered":"All i oli, la salsa del Mediterrani"},"content":{"rendered":"

En els restaurants d\u2019Eivissa, tamb\u00e9 a Es Torrent, \u00e9s habitual servir com a aperitiu un poc de salsa de all i oli, unes olives i unes llesques de pa pag\u00e8s, el t\u00edpic de l\u2019illa, quan els clients s\u2019acomoden a la taula. Cada restaurant t\u00e9 el seu toc especial per elaborar-ho i dotar a la salsa de m\u00e9s vigor o suavitat, o un punt d\u2019acidesa incorporant unes gotes de llimona. En tot cas, els ingredients que s\u2019empren s\u00f3n molt senzills. L\u2019elaboraci\u00f3 m\u00e9s b\u00e0sica \u00fanicament porta all, oli i sal i es prepara picant els alls en un morter de cer\u00e0mica i incorporant a poc a poc oli fins a formar una emulsi\u00f3 de textura cremosa. Aquesta salsa \u00e9s tamb\u00e9 l\u2019origen de la mahonesa, a la qual s\u2019incorpora ou.<\/p>\n

A Eivissa no nom\u00e9s s\u2019utilitza com a aperitiu, sin\u00f3 que s\u2019afegeix a plats tan emblem\u00e0tics com el bullit de peix i l\u2019arr\u00f2s a banda, en ruixar tots dos plats amb aquesta salsa batuda amb brou de peix. En moltes cases \u00e9s habitual servir-ho al centre de la taula per acompanyar peixos guisats, a la planxa o al forn, i arrossos secs.<\/p>\n

\"DSC_4267\"<\/a><\/p>\n

Hi ha qui creu que el all i oli \u00e9s una salsa exclusiva de Balears, Catalunya i la Comunitat Valenciana, quan en realitat la seva pres\u00e8ncia est\u00e0 assentada en tot el mar Mediterrani. El seu origen cal buscar-ho a Egipte, on era una preparaci\u00f3 molt popular que a m\u00e9s s\u2019oferia als atletes i soldats, acompanyada de hidromel, per atorgar-los vigor en les competicions esportives i en el camp de batalla.<\/p>\n

Els romans la van introduir a Europa i en poc temps es va expandir pel que avui \u00e9s Espanya, Fran\u00e7a i la pen\u00ednsula italiana. Virgili va escriure sobre ella, denominant-la \u201cMoretum\u201d. A cada zona t\u00e9 el seu nom: \u201caillouse\u201d a Fran\u00e7a, \u201cajiaceite\u201d a Castella, \u201cajoaceite\u201d a Arag\u00f3 o Murcia, \u201cajolio\u201d a l\u2019Espanya antiga i, per fi, \u201call i oli\u201d a les regions de parla catalana.<\/p>\n

Hi ha const\u00e0ncia de receptes escrites de all i oli al segle X, b\u00e9 amb els ingredients b\u00e0sics o incorporant uns altres, com nous, ametlles, serpol, llet, formatge cremos o els citats ous, tal com es fa a Menorca.<\/p>\n

Avui podem trobar-ho com a base de m\u00faltiples salses en tot l\u2019arc Mediterrani, des d\u2019Espanya a la Proven\u00e7a o Luguria. A \u00c0frica tamb\u00e9 es prepara una varietat molt similar anomenada \u201cToum\u201d.<\/p>\n

A Es Torrent, cada vegada que preparem un bullit de peix o un arr\u00f2s a banda, ho elaborem al moment, per obtenir el m\u00e0xim sabor. Ens agrada que tingui un equilibri entre vigor i suavitat, per facilitar la digesti\u00f3 i evitar que el seu potent sabor difumini la frescor dels peixos que acompanya. Encara que senzill, \u00e9s un plat de pura alqu\u00edmia i hi ha qui diu que el primer precedent de la cuina molecular, tan de moda avui dia. Bon profit!<\/p>\n

\"P1520085\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

En els restaurants d\u2019Eivissa, tamb\u00e9 a Es Torrent, \u00e9s habitual servir com a aperitiu un poc de salsa de all i oli, unes olives i unes llesques de pa pag\u00e8s, el t\u00edpic de l\u2019illa, quan els clients s\u2019acomoden a la taula. Cada restaurant t\u00e9 el seu toc especial per elaborar-ho i dotar a la salsa de m\u00e9s vigor o suavitat,…<\/p>\n","protected":false},"author":2,"featured_media":17558,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103],"tags":[335,336,111],"class_list":["post-17563","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-ca","tag-alioli-ca","tag-all-i-oli-ca","tag-cocina-ca"],"yoast_head":"\nAll i oli, la salsa del Mediterrani - Restaurante Es Torrent<\/title>\n<meta name=\"description\" content=\"En els restaurants d\u2019Eivissa, tamb\u00e9 a Es Torrent, \u00e9s habitual servir com a aperitiu un poc de salsa de all i oli, unes olives i unes llesques de pa pag\u00e8s,\" \/>\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\/2018\/05\/19\/all-i-oli-la-salsa-del-mediterraneo\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"All i oli, la salsa del Mediterrani - 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