{"id":7736,"date":"2020-04-16T18:01:45","date_gmt":"2020-04-16T16:01:45","guid":{"rendered":"https:\/\/polariseskola.eus\/?p=7736"},"modified":"2020-06-03T18:02:02","modified_gmt":"2020-06-03T16:02:02","slug":"itsas-gastronomia-fideua","status":"publish","type":"post","link":"https:\/\/polariseskola.eus\/eu\/itsas-gastronomia-fideua\/","title":{"rendered":"Itsas gastronomia: Fideu\u00e1"},"content":{"rendered":"

Asperduratik ihes egiteko berrogeialdiko eta konfinamenduko egun hauetan joera nagusiak ariketa fisikoko gaietarakoak eta gastronomiako gaietarakoak dira. Guk kasu honetan itsas gastronomiaren alde egingo dugu, eta gaur beti arrakasta izaten duen platera partekatu nahi dugu zuekin: Kantauri itsasoko ukitua duen \u201crossejat” erako fideua.<\/p>\n

 <\/p>\n

 <\/p>\n

Osagaiak:<\/p>\n

5 baratxuri-ale<\/p>\n

2.kalibreko fideoak<\/p>\n

Tipula erdi<\/p>\n

Abrako jibioi bat edo gehiago, tamainaren arabera<\/p>\n

Tomate saltsa<\/p>\n

Arrain-salda<\/p>\n

La Verako piperrauts gozoa<\/p>\n

Azafraia<\/p>\n

Oliba-olioa<\/p>\n

Gatza<\/p>\n

 <\/p>\n

Aukeran:<\/p>\n

 <\/p>\n

Ganboiak edo otarrainxkak<\/p>\n

Alioli suabea.<\/p>\n

 <\/p>\n

Prestakuntza:<\/p>\n

Lehenik eta behin, baratxuri-aleak zurituko ditugu eta oliba olio pixka batekin frijituko ditugu, bi aldeetatik gorritzen joan daitezen.<\/p>\n

 <\/p>\n

Baratxuriak frijitzen ditugu<\/p>\n

 <\/p>\n

\"\"Jarraian, fideoak gehituko ditugu. Fideo-kopurua kazolaren tamainaren araberakoa da. Kazolaren gainazal osoa fideoz estaltzea gustatzen zaigu, 2 hatz baino apur bat gutxixeagoko lodieraz. Fideoek ez dute zertan bereziak izan fideua egiteko. Garrantzitsuena da 2. kalibrekoak izatea, hau da, tamaina ezin hobea izatea, fideo lodiegia gera ez dadin.<\/p>\n

 <\/p>\n

Gorritu egiten ditugu fideoak baratxuriekin<\/p>\n

\"\"<\/p>\n

 <\/p>\n

 <\/p>\n

Fideoak kazolan ditugula eta su txikian, gorritu egiten ditugu fideoak. Etengabe mugitu behar ditugu modu uniformean gorritu daitezen eta erre ez daitezen. Pixkanaka ikusiko dugu gorritzen ari direla.<\/p>\n

\"\"<\/p>\n

 <\/p>\n

Itsas gastronomia: Fideu\u00e1 “rossejats”. Fideoak gorritu direnean, hortik dator fideoen “rossejat” izena, baratxuri-aleak erreserbatu eta kenduko ditugu, ondoren xehatzeko eta, nahi badugu, alioli suabea egiteko erabiliko ditugunak.<\/p>\n

 <\/p>\n

Behin kazola fideorik gabe daukagunean (fideoak gorritzeko geratzen den gainerako olioarekin utz dezakegu), tipula erdia birrindu eta oliba olio txorrotada batekin gorritzen hasiko gara. Tipula gorritzen doan heinean, jibioi zatitua gehituko dugu, edo txikiak badira, osorik ere jar ditzakegu. Erdizka eginda daudenean, tomate saltsa gehituko dugu eta beste pixka batean frijitzen utziko dugu.<\/p>\n

\"\"<\/p>\n

 <\/p>\n

Sofritoa jibioiarekin edo txipiroiekin<\/p>\n

 <\/p>\n

Fideua – \u00a0Kantauriko ukitua duten fideoen “Rossejat”-a<\/p>\n

 <\/p>\n

 <\/p>\n

Hasieran frijitzeko erabili ditugun baratxuri-ale pare bat, azafrai pixka bat eta piperrauts gozo pixka bat jartzen ditugu almeriz baten. Almerizaren eskuaz xehatzen dugu eta, masa pixka bat likidotzeko, bizpahiru koilarakada arrain salda gehituko ditugu.<\/p>\n

\"\"<\/p>\n

 <\/p>\n

Xehatuaren osagaiak<\/p>\n

 <\/p>\n

Kazolan gorritu ditugun fideoak gehituko ditugu eta mugitu egingo dugu. Ondoren, xehatua kazolari gehitu eta mugitu egingo dugu. Eta, azkenik, arrain-salda gehitzen dugu fideoak estali arte, baina ez erabat. Fideoa jartzen dugun salda kopuruaren arabera gehiago edo gutxiago lodituko da.<\/p>\n

\"\"<\/p>\n

 <\/p>\n

Itsas gastronomia: Fideu\u00e1 laberako prest<\/p>\n

 <\/p>\n

Labea 220 \u00baC-tan aurreberotu eta kazola posizio baxuan sartuko dugu, baina hondoa ukitu gabe. 20 bat minutuz laberatzen utziko dugu (fideoek salda guztia xurgatu arte). Azkenik, kazola labetik atera eta fideo guztiak mugitzen ditugu zerbitzatu aurretik.<\/p>\n

\"Gastronom\u00eda<\/p>\n

Platerera ateratzea<\/p>\n

 <\/p>\n

Platerera ateratzen dugu eta alioli suabe pixka bat erabil dezakegu.<\/p>\n

 <\/p>\n

Arrain-salda egiten dugunean (normalean 4-5 fideua egiteko) ganboiak erabiltzen ditugu, besteak beste. Egun horretan, ganboiak gordeko ditugu fideuarekin\u00a0 zerbitzatzeko\u2026 baina errezeta hori beste egun baten egingo dugu gure itsas gastronomiaren barruan.<\/p>\n

 <\/p>\n

Hemen daukazue prestaketaren bideoaren esteka.<\/p>\n

 <\/p>\n

Prestatzera animatuko zaretela itxaroren dugu\u2026 on egin!<\/p>\n

 <\/p>\n

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

Asperduratik ihes egiteko berrogeialdiko eta konfinamenduko egun hauetan joera nagusiak ariketa fisikoko gaietarakoak eta gastronomiako gaietarakoak dira. Guk kasu honetan itsas gastronomiaren alde egingo dugu, eta gaur beti arrakasta izaten duen platera partekatu nahi dugu zuekin: Kantauri itsasoko ukitua duen \u201crossejat” erako fideua.     Osagaiak: 5 baratxuri-ale 2.kalibreko fideoak Tipula erdi Abrako jibioi bat edo gehiago, tamainaren arabera Tomate saltsa Arrain-salda La Verako piperrauts gozoa Azafraia Oliba-olioa Gatza   Aukeran:   Ganboiak edo otarrainxkak Alioli suabea.   Prestakuntza: Lehenik eta behin, baratxuri-aleak zurituko ditugu eta oliba olio pixka batekin frijituko ditugu, bi aldeetatik gorritzen joan daitezen.   Baratxuriak frijitzen […]<\/p>\n","protected":false},"author":6,"featured_media":7367,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[76],"tags":[],"class_list":["post-7736","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-escuela-eu"],"yoast_head":"\nItsas gastronomia: Fideu\u00e1 - Polaris Eskola<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/polariseskola.eus\/eu\/itsas-gastronomia-fideua\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Itsas gastronomia: Fideu\u00e1 - Polaris Eskola\" \/>\n<meta property=\"og:description\" content=\"Asperduratik ihes egiteko berrogeialdiko eta konfinamenduko egun hauetan joera nagusiak ariketa fisikoko gaietarakoak eta gastronomiako gaietarakoak dira. 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