{"id":6501,"date":"2015-07-31T11:48:40","date_gmt":"2015-07-31T11:48:40","guid":{"rendered":"https:\/\/www.bioecoactual.com\/2015\/07\/31\/recepta-pizza-vegana-d-espelta-i-segol\/"},"modified":"2017-03-30T12:00:32","modified_gmt":"2017-03-30T12:00:32","slug":"recepta-pizza-vegana-d-espelta-i-segol","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2015\/07\/31\/recepta-pizza-vegana-d-espelta-i-segol\/","title":{"rendered":"Recepta: Pizza vegana d’espelta i s\u00e8gol"},"content":{"rendered":"

Conasi Cocina Natural 31\/07\/2015<\/a>
<\/strong><\/em>Recepta: Pizza vegana d’espelta i s\u00e8gol.<\/strong><\/p>\n

Avui Conasi ens porta una recepta de pizza feta amb farines d’espelta<\/a> i de s\u00e8gol<\/a> amb la qual cosa \u00e9s m\u00e9s digestiu que quan s’elaboren amb farina de blat<\/a>. \u00c9s molt interessant tamb\u00e9 l’\u00fas d’oli de lli<\/a>, en lloc del tradicional oli d’oliva<\/a>,, ja que d’aquesta manera enriquim amb \u00e0cids grassos omega 3.<\/p>\n

<\/p>\n

Al utilitzar aquest oli, hem de tenir dues precaucions: la primera \u00e9s que el pot s’ha de guardar a la nevera i un cop obert, hem de consumir abans d’un mes (tot aix\u00f2 perqu\u00e8 \u00e9s un oli que s’oxida amb facilitat) i la segona \u00e9s que no ho sotmetem a calor, ra\u00f3 per la qual Losune, de Dansa de Fogons, tira l’oli al final, una vegada que la pizza ha sortit del forn..<\/p>\n

Ingredients<\/strong><\/p>\n

– 160 g de farina d’espelta
<\/a>– 110 g de farina de s\u00e8gol
<\/a>– 1 cullerada d’oli d’oliva verge extra
<\/a>– 1 cucharadita de sal marina
– \u00be tassa d’aigua (190 ml)
– 3 cullerades de salsa de tom\u00e0quet
– \u00bd ceba
– \u00bd pebrot verd
– 3 esp\u00e0rrecs verds
– All en pols
– Orenga
– Pebre negre
<\/a>– Oli de lli<\/a><\/p>\n

<\/a>Instruccions<\/strong><\/p>\n

1. Preescalfa el forn a 180 \u00baC.<\/p>\n

2. Posa la farina d’espelta<\/a> i la de s\u00e8gol<\/a> en un bol. Posa l’oli d’oliva<\/a> i l’aigua del temps i remou amb una cullera i despr\u00e9s amb les teves mans fins a obtenir una massa homog\u00e8nia.<\/p>\n

3. Estira la massa amb ajuda d’un corr\u00f3<\/a> i d\u00f3na-li la forma que vulguis.<\/p>\n

4. Enfornem durant 5 minuts.<\/p>\n

5. Posa la salsa de tom\u00e0quet per sobre i la resta d’ingredients (excepte l’oli de lli<\/a>) i l’enfornem durant uns 20 minuts m\u00e9s.<\/p>\n

6. Tira un rajol\u00ed d’oli de lli<\/a> per sobre.<\/p>\n

Notes<\/strong><\/p>\n

Perqu\u00e8 la massa quedi m\u00e9s cruixent, fiquem la pizza al forn a la pedra per a pizza<\/a> (preescalfada pr\u00e8viament).<\/p>\n

Descobreix m\u00e9s receptes com aquesta a www.conasi.eu\/blog<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Conasi Cocina Natural 31\/07\/2015Recepta: Pizza vegana d’espelta i sègol. Avui Conasi ens porta una recepta de pizza feta amb farines d’espelta i de sègol amb la qual cosa és més digestiu que quan s’elaboren amb farina de blat. És molt interessant també l’ús d’oli de lli, en lloc del tradicional oli d’oliva,, ja que d’aquesta manera enriquim amb […]<\/p>\n","protected":false},"author":419,"featured_media":6499,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7164],"tags":[3699,2506,550],"class_list":["post-6501","post","type-post","status-publish","format-standard","has-post-thumbnail","category-actualitat","tag-pizza","tag-receta","tag-vegana"],"yoast_head":"\nRecepta: Pizza vegana d'espelta i s\u00e8gol - Bio Eco Actual<\/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:\/\/www.bioecoactual.com\/ca\/2015\/07\/31\/recepta-pizza-vegana-d-espelta-i-segol\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recepta: Pizza vegana d'espelta i s\u00e8gol\" \/>\n<meta property=\"og:description\" content=\"Conasi Cocina Natural 31\/07\/2015Recepta: Pizza vegana d’espelta i sègol. 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