<\/span><\/h2>\n\n\n\nLos robellones son similares a los pinetells<\/em>, pero estos \u00faltimos toman una tonalidad anaranjada m\u00e1s intensa y donde el color del l\u00e1tex es p\u00farpura-viol\u00e1ceo.<\/p>\n\n\n\nLa cocina catalana ha incorporado los rovellones acompa\u00f1ados en varios platos como la butifarra con rovellones, la ternera con robellones o en platos de caza, arroces y sopas.<\/p>\n\n\n\n<\/span>Rovellones ‘a la llauna’<\/span><\/h3>\n\n\n\n<\/span>Ingredientes<\/span><\/h4>\n\n\n\n1\/2 kg. de rovellones<\/li> sal i pimienta<\/li> aceite de oliva virgen extra<\/li> 2 dientes de ajo <\/li> un poco de perejil <\/li><\/ul>\n\n\n\n<\/span>Preparaci\u00f3n<\/span><\/h4>\n\n\n\nLimpiamos con mucha cura los robellones con papel de cocina un poco h\u00famedo y, un golpe secos, los vayamos cortando un trocito del pie.<\/p>\n\n\n\n
Seguidamente, los colocamos en una lata (que es una placa especial por el horno) con el pie hacia arriba. Los salamos y a\u00f1adimos un chorrito de aceite de oliva. Finalmente los ponemos en el horno, previamente calentado entre 175 y 200\u202f\u00b0C, aproximadamente durante unos 20 minutos. Recuerda no pasarte mucho de tiempo, puesto que las setas suelen perder mucha el agua y podr\u00edan quedar demasiado secos.<\/p>\n\n\n\n
Unos minutos antes de sacarlos, a\u00f1adimos la picadura el ajo y perejil, preparada previamente con un chorrito de aceite de oliva.<\/p>\n\n\n\n
Servidlos enseguida, muy calientes, ya que es cuando m\u00e1s buenos est\u00e1n! Tambi\u00e9n puedes a\u00f1adir un chorrito de aceite de oliva virgen extra y un poco de sal y pimienta al gusto.<\/p>\n\n\n\n
Los robellones tambi\u00e9n son muy buenos hechos a la brasa, donde la preparaci\u00f3n puede ser la misma tanto si los haces a la plancha o fritos.<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Despu\u00e9s de la llegada de las lluvias este oto\u00f1o, en Restaurante Can Carola ya hemos empezado a llenar nuestra despensa para disfrutar de las mejores setas del Alt Empord\u00e0! Robellones, camagrocs, pinetells, trompetas de la muerte\u2026las setas se diferencian por su aspecto y textura. A pesar de que los gustos pueden ser muy variados, en […]<\/p>\n","protected":false},"author":1,"featured_media":779,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[24],"tags":[],"class_list":["post-784","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina-tradicional-catalana"],"yoast_head":"\n
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