{"id":6936,"date":"2015-10-06T15:56:03","date_gmt":"2015-10-06T15:56:03","guid":{"rendered":"https:\/\/www.bioecoactual.com\/2015\/10\/06\/recepta-fideua-d-alga-hiziki\/"},"modified":"2017-03-30T11:33:08","modified_gmt":"2017-03-30T11:33:08","slug":"recepta-fideua-d-alga-hiziki","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2015\/10\/06\/recepta-fideua-d-alga-hiziki\/","title":{"rendered":"Recepta: Fideu\u00e0 d’alga hiziki"},"content":{"rendered":"

La Finestra sul Cielo 06\/10\/2015
<\/a><\/strong><\/em>Recepta: Fideu\u00e0 d’alga hiziki.<\/strong><\/strong><\/p>\n

Avui La Finestra sul Cielo ens proposa una recepta molt mediterr\u00e0nia a la qual li hem afegit uns tocs macrobi\u00f2tics. Una bona alternativa a la t\u00edpica fideu\u00e0 origin\u00e0ria de Val\u00e8ncia, ideal per a un dinar amb amics.<\/p>\n

<\/p>\n

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

– 250g de fideus de fideu\u00e0
– Mitja ceba
– 1 cullerada de pebre vermell dol\u00e7
– Mig pebrot vermell, tallat a tires
– 100 gr de p\u00e8sols
– 4 carxofes
– Un grapat d’alga hiziki, remullada i bullida durant 15 minuts
– Aigua
– Sal
– Oli extraverge d’oliva<\/p>\n

Preparaci\u00f3<\/strong><\/p>\n

1. Sofregir el pebrot amb la ceba, els p\u00e8sols i les carxofes durant 3 minuts.<\/p>\n

2. Afegir l’alga hiziki en trossos petits i seguir sofregint durant 3 minuts m\u00e9s.<\/p>\n

3. Afegiu-hi el pebre vermell i fregir uns segons.<\/p>\n

4. Afegir els fideus i l’aigua i rectificar de sal si cal.<\/p>\n

5. Bullir fins que els fideus estiguin cuits i el brou desaparegui.<\/p>\n

Descobreix m\u00e9s receptes com aquesta a www.lafinestrasulcielo.es
<\/a><\/a><\/strong>Recepta cedida per ESMACA (Escola Macrobi\u00f2tica de Catalunya)<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

La Finestra sul Cielo 06\/10\/2015Recepta: Fideuà d’alga hiziki. Avui La Finestra sul Cielo ens proposa una recepta molt mediterrània a la qual li hem afegit uns tocs macrobiòtics. Una bona alternativa a la típica fideuà originària de València, ideal per a un dinar amb amics.<\/p>\n","protected":false},"author":419,"featured_media":6934,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7164],"tags":[3930,68,3931,3123,2568,2506,546],"class_list":["post-6936","post","type-post","status-publish","format-standard","has-post-thumbnail","category-actualitat","tag-alha-hiziki","tag-bio","tag-fideua","tag-la-finestra-sul-cielo","tag-macrobiotico","tag-receta","tag-vegan"],"yoast_head":"\nRecepta: Fideu\u00e0 d'alga hiziki - 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\/10\/06\/recepta-fideua-d-alga-hiziki\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recepta: Fideu\u00e0 d'alga hiziki\" \/>\n<meta property=\"og:description\" content=\"La Finestra sul Cielo 06\/10\/2015Recepta: Fideuà d’alga hiziki. Avui La Finestra sul Cielo ens proposa una recepta molt mediterrània a la qual li hem afegit uns tocs macrobiòtics. 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