espatlles de Ternasco d'Arag\u00f3<\/a> i les introdu\u00efm dins del forn amb un recipient amb aigua perqu\u00e8 generi vapor. Cuinem a 120\u00baC durant 2h.<\/p>\n2. Posem les patates en una olla i cobrim amb aigua freda. Afegim una mica de sal i un rajol\u00ed de vinagre. Una vegada que l'aigua comenci a bullir baixem el foc i les deixem coure a foc mitg, aix\u00ed no trencar\u00e0 la pell. El temps dependr\u00e0 de la mida de les patates, per\u00f2 entre 20 i 40 minuts.<\/p>\n
3. Sobre una paella \u00e0mplia antiadherent daurem les espatlles amb unes gotes d'oli, a foc baix, junt amb els alls aixafats i les patates tallades per la meitat.<\/p>\n
4. Retirem al daurar el conjunt i empolvorem amb roman\u00ed fresc, amos al dorar el conjunto y espolvoreamos con romero fresco, assaonem i servim.<\/p>\n<\/div>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"
140 min 4 persones f\u00e0cil<\/p>\n","protected":false},"author":1,"featured_media":3492,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1743],"tags":[],"class_list":["post-6211","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes"],"yoast_head":"\n
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