{"id":2634,"date":"2025-10-29T11:31:03","date_gmt":"2025-10-29T10:31:03","guid":{"rendered":"https:\/\/lamadurada.com\/?p=2634"},"modified":"2025-10-29T11:42:44","modified_gmt":"2025-10-29T10:42:44","slug":"chimichurri-la-salsa-argentina-para-carne-a-la-brasa","status":"publish","type":"post","link":"https:\/\/lamadurada.com\/ca\/chimichurri-la-salsa-argentina-para-carne-a-la-brasa\/","title":{"rendered":"Chimichurri, la salsa argentina per a carn a la brasa"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">El<\/span><a href=\"https:\/\/laroussecocina.mx\/receta\/chimichurri\/\"> <b>chimichurri<\/b><\/a><span style=\"font-weight: 400;\"> \u00e9s una <\/span><b>salsa tradicional argentina<\/b><span style=\"font-weight: 400;\"> que es fa servir per amanir carns, especialment en <\/span><b>rostits<\/b><span style=\"font-weight: 400;\"> (graellades) a la brasa. Tamb\u00e9 \u00e9s habitual en altres gastronomies d&#8217;Am\u00e8rica Llatina, com Uruguai i Paraguai. La seva frescor, <\/span><b>aroma<\/b><span style=\"font-weight: 400;\"> i <\/span><b>sabor equilibrat<\/b><span style=\"font-weight: 400;\"> entre l&#8217;\u00e0cid, l&#8217;herbaci, el picant i<\/span><a href=\"https:\/\/www.directoalpaladar.com\/ingredientes-y-alimentos\/que-es-el-umami-el-quinto-sabor\"> <span style=\"font-weight: 400;\">l&#8217;umami<\/span><\/a><span style=\"font-weight: 400;\"> l&#8217;han fet traspassar fronteres. \u00c9s perfecte per real\u00e7ar els sabors de les carns a la graella sense emmascarar-les.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Els seus ingredients principals s\u00f3n l&#8217;<\/span><b>oli d&#8217;oliva<\/b><span style=\"font-weight: 400;\">, un toc de <\/span><b>vinagre<\/b><span style=\"font-weight: 400;\"> o suc de llimona, <\/span><b>all molt picat<\/b><span style=\"font-weight: 400;\">, esp\u00e8cies i <\/span><b>herbes seques<\/b><span style=\"font-weight: 400;\"> entre les quals no poden faltar l&#8217;<\/span><b>orenga<\/b><span style=\"font-weight: 400;\"> i el <\/span><b>pebre<\/b><span style=\"font-weight: 400;\">. Pot incloure <\/span><b>aj\u00ed en pols<\/b><span style=\"font-weight: 400;\"> -pebrot vermell una mica picant- i <\/span><b>sal<\/b><span style=\"font-weight: 400;\"> al gust. Hi ha versions que inclouen altres herbes com <\/span><b>cilantro<\/b><span style=\"font-weight: 400;\">, <\/span><b>julivert<\/b><span style=\"font-weight: 400;\"> o <\/span><b>farigola<\/b><span style=\"font-weight: 400;\">, a m\u00e9s de <\/span><b>ceba<\/b><span style=\"font-weight: 400;\"> picada o <\/span><b>llorer<\/b><span style=\"font-weight: 400;\">. Per preparar-lo nom\u00e9s cal barrejar b\u00e9 els ingredients amb antelaci\u00f3 en un recipient herm\u00e8tic, i deixar que reposi a la nevera almenys un dia perqu\u00e8 s&#8217;integrin b\u00e9 els sabors.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">A La Madurada el fem servir per marinar buit, un tall tamb\u00e9 com\u00fa a Argentina, on es considera un dels m\u00e9s representatius d&#8217;un bon rostit. Aquesta carn es consumeix en moments festius, de celebraci\u00f3, i reunions familiars. Si vols comprovar com, gr\u00e0cies al chimichurri, la carn a la brasa queda encara m\u00e9s tendra i sucosa, reserva ja la teva taula<\/span><a href=\"https:\/\/lamadurada.myrestoo.net\/es\/reservar\"> <span style=\"font-weight: 400;\">des d&#8217;aquest enlla\u00e7<\/span><\/a><span style=\"font-weight: 400;\">. T&#8217;esperem!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>El chimichurri \u00e9s una salsa tradicional argentina que es fa servir per amanir carns, especialment en rostits (graellades) a la brasa. Tamb\u00e9 \u00e9s habitual en altres gastronomies d&#8217;Am\u00e8rica Llatina, com Uruguai i Paraguai. La seva frescor, aroma i sabor equilibrat entre l&#8217;\u00e0cid, l&#8217;herbaci, el picant i l&#8217;umami l&#8217;han fet traspassar fronteres. \u00c9s perfecte per real\u00e7ar&#8230;<\/p>\n","protected":false},"author":5,"featured_media":2636,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2634","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"_links":{"self":[{"href":"https:\/\/lamadurada.com\/ca\/wp-json\/wp\/v2\/posts\/2634","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lamadurada.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lamadurada.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lamadurada.com\/ca\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/lamadurada.com\/ca\/wp-json\/wp\/v2\/comments?post=2634"}],"version-history":[{"count":3,"href":"https:\/\/lamadurada.com\/ca\/wp-json\/wp\/v2\/posts\/2634\/revisions"}],"predecessor-version":[{"id":2639,"href":"https:\/\/lamadurada.com\/ca\/wp-json\/wp\/v2\/posts\/2634\/revisions\/2639"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lamadurada.com\/ca\/wp-json\/wp\/v2\/media\/2636"}],"wp:attachment":[{"href":"https:\/\/lamadurada.com\/ca\/wp-json\/wp\/v2\/media?parent=2634"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lamadurada.com\/ca\/wp-json\/wp\/v2\/categories?post=2634"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lamadurada.com\/ca\/wp-json\/wp\/v2\/tags?post=2634"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}