{"id":42151,"date":"2026-04-27T17:06:24","date_gmt":"2026-04-27T15:06:24","guid":{"rendered":"https:\/\/www.tortosaturisme.cat\/les-moles-fideus-a-la-cassola\/"},"modified":"2026-05-03T12:15:47","modified_gmt":"2026-05-03T10:15:47","slug":"les-moles-braised-noodles-in-a-traditional-casserole","status":"publish","type":"page","link":"https:\/\/www.tortosaturisme.cat\/en\/les-moles-braised-noodles-in-a-traditional-casserole\/","title":{"rendered":"Les Moles &#8211; Braised noodles in a traditional casserole"},"content":{"rendered":"<p>[vc_row][vc_column]<div class=\"vc-incubalia-big-header\"><h1 class=\"vc-incubalia-big-header__title\">FIDEUS A LA CASSOLA<\/h1><img decoding=\"async\" class=\"vc-incubalia-big-header__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/05\/3-1.jpg\">\n                  <img decoding=\"async\" class=\"vc-incubalia-big-header__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/05\/4-1.jpg\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-1-column\"><div class=\"vc-incubalia-text-1-column__text\"><strong>Al restaurant Les Moles el cuiner Pau Castells sorpr\u00e8n amb la selecci\u00f3 de tres receptes amb identitats molt diferents<\/strong>. Des de la senzillesa de les sopes de fr\u00edgola gaireb\u00e9 creada per enganyar l\u2019estomac al plat consistent que representen uns fideus en costella i la singularitat t\u00e8cnica de la s\u00edpia solsida. Les tres receptes representen contextos diferents del fet gastron\u00f2mic tortos\u00ed des de la cuina de pag\u00e8s amb les sopes de fr\u00edgola a la cuina de mercat amb la s\u00edpia solsida.<\/p><br \/>\n<p>El cuiner reinterpreta receptes, algunes que mai veur\u00edem a un restaurant com les sopes de fr\u00edgola, fent-les delicades i de l\u2019alta cuina i altres com els fideus en costella que es converteixen en un fal\u00e7 rissoto, per\u00f2 mantenint i ressaltant la identitat de cada un dels productes que treballa.<\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script><div class=\"vc-incubalia-text-title\"><h2 class=\"vc-incubalia-text-title__title\">VIDEORECEPTA<\/h2><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-video-full-width\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-mobile\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/05\/1-2.jpg\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-desktop\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/05\/2-2.jpg\"><div id=\"d525e275a7\" class=\"vc-incubalia-video-full-width__play-button\"><img decoding=\"async\" class=\"play-button\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/plugins\/vc-incubalia-elements\/elements\/..\/assets\/img\/video-play.png\"><\/div><div class=\"vc-incubalia-video-full-width__youtube-iframe\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/0844gxPMcUY\" frameborder=\"0\" allowfullscreen><\/iframe><\/div><\/div><script>(function($) {\n                $(function() {\n                    $('#d525e275a7').on('click', function() {\n                        $(this).parent().parent().find('.vc-incubalia-video-full-width').addClass('play');\n                        \/\/$(this).parent().parent().find('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('src', $('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('src') + '?autoplay=1');\n                    });\n                });\n\n                $(window).load(function() {\n                    height = $('.vc-incubalia-video-full-width').height();\n                    setYoutubeIframeDimensions();\n                });\n\n                $(window).resize(function() {\n                    setYoutubeIframeDimensions();\n                });\n\n                function setYoutubeIframeDimensions()\n                {\n                    if ($('.vc-incubalia-video-full-width').height() > 0) {\n                        height = $('.vc-incubalia-video-full-width').height();\n                    }\n                    $('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('height', height);\n                    let width = height * 16 \/ 9;\n                    $('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('width', width);\n                }\n            })(jQuery)<\/script><div class=\"vc-incubalia-spacer-half\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-image\"><h3 class=\"vc-incubalia-text-image__title\">Elaboraci\u00f3<\/h3><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/05\/1-3.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Aquesta elaboraci\u00f3 parteix de la idea de treballar els fideus amb costella o de l\u2019arr\u00f2s amb costella, dos plats molt semblants entre si, per\u00f2 amb matisos diferents en la textura. A partir d\u2019aquesta base, es planteja una preparaci\u00f3 que transita entre els tots dos plats, de manera que no es pugui identificar clarament si es tracta d\u2019un arr\u00f2s o d\u2019uns fideus. Per aconseguir aquest efecte, s\u2019utilitza una pasta de fideu tallada molt petita, fent que tingui una textura m\u00e9s propera a l\u2019arr\u00f2s.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/05\/4-2.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Pel que fa a la costella de porc i la panxeta salada s\u2019incorporen cuites pr\u00e8viament a baixa temperatura. La costella es desossa per aconseguir una textura molt melosa i posteriorment es marca a la planxa perqu\u00e8 quedi daurada i cruixent per fora, mantenint la suavitat a l\u2019interior. La panxeta, tamb\u00e9 marcada a la planxa, es cuina fins que queda ben cruixent, aportant greix i sabor.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/05\/3-2.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">La textura final del plat es similar a la d\u2019un risotto, amb una consist\u00e8ncia cremosa i lligada. L\u2019objectiu de la reinterpretaci\u00f3 \u00e9s mantenir aquesta ess\u00e8ncia, per\u00f2 controlant millor els processos de cocci\u00f3 per aconseguir un resultat m\u00e9s equilibrat.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/05\/2-3.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Per completar el plat, es fregeixen unes branques de julivert fresc. Tradicionalment el julivert s\u2019utilitza sovint com a element decoratiu, per\u00f2 en aquest cas es fregeix perqu\u00e8, a m\u00e9s d\u2019aportar color, es converteixi en un element cruixent que tamb\u00e9 es pugui menjar, amb una textura semblant a una xip.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/05\/5-1.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">La base del plat es prepara escalfant una salsa de carn molt redu\u00efda (salsa espanyola), barrejada aproximadament amb la meitat del seu pes en salsa de tom\u00e0quet. El resultat, una salsa espanyola de tom\u00e0quet, es calenta i s\u2019hi afegeix la pasta, que acaba de coure\u2019s dins del mateix suc, de manera similar al proc\u00e9s d\u2019un arr\u00f2s crem\u00f3s.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/05\/6.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">En el moment de muntar el plat, es disposa la pasta cremosa com a base. A sobre s\u2019hi afegeix allioli en quantitat generosa i tot seguit es col\u00b7loca la costella marcada, quedant cruixent per fora i tendra per dins, i es reparteixen petits trossos de panxeta salada.Finalment, es corona el conjunt amb la branca de julivert fregida, completant aix\u00ed una reinterpretaci\u00f3 que mant\u00e9 la intensitat, la melositat i el protagonisme del producte.<\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/1-33.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-37.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-4-icons\"><h2 class=\"vc-incubalia-4-icons__title\"><\/h2><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"http:\/\/www2.tortosa.cat\/\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2020\/03\/ajuntament-500x500-400x400.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"http:\/\/www.tortosaturisme.cat\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2018\/03\/logo-turisme-400-400x355.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"\"><\/a><\/div><\/div><div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Petit-next-gen.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2024\/11\/01-Logo-web.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-42151","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - 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