{"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":"2026-06-14T09:50:56","modified_gmt":"2026-06-14T07:50:56","slug":"les-moles-fideus-a-la-cassola-casserole-braised-noodles","status":"publish","type":"page","link":"https:\/\/www.tortosaturisme.cat\/en\/les-moles-fideus-a-la-cassola-casserole-braised-noodles\/","title":{"rendered":"Les Moles &#8211; Fideus a la Cassola (Casserole-Braised Noodles)"},"content":{"rendered":"<p>[vc_row][vc_column]<div class=\"vc-incubalia-big-header\"><h1 class=\"vc-incubalia-big-header__title\">Fideus a la Cassola (Casserole-Braised Noodles)<\/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\">At <strong>Les Moles restaurant, chef Pau Castells<\/strong> showcases three recipes with distinctly different identities. They range from the simplicity of thyme soup, a dish created almost to deceive the stomach, to the hearty substance of fideus a la cassola with pork ribs, and the technical singularity of s\u00edpia solsida. Together, these three recipes represent different facets of Tortosa\u2019s gastronomic heritage, from the rustic traditions of rural cooking embodied in the thyme soup to the market-inspired cuisine reflected in the s\u00edpia solsida.<\/p><br \/>\n<p>The chef reinterprets these recipes, some of which would rarely be found on a restaurant menu, such as thyme soup, transforming them into delicate expressions of fine dining. Others, such as fideus a la cassola with pork ribs, are reimagined as a kind of false risotto. Yet throughout these reinterpretations, he remains faithful to the essence of each dish, preserving and highlighting the distinctive identity of every ingredient he works with.<\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script><div class=\"vc-incubalia-text-title\"><h2 class=\"vc-incubalia-text-title__title\">VIDEO RECIPE<\/h2><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-video-full-width\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-mobile\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/05\/1-2.jpg\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-desktop\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/05\/2-2.jpg\"><div id=\"5fba071176\" class=\"vc-incubalia-video-full-width__play-button\"><img decoding=\"async\" class=\"play-button\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/plugins\/vc-incubalia-elements\/elements\/..\/assets\/img\/video-play.png\"><\/div><div class=\"vc-incubalia-video-full-width__youtube-iframe\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/0844gxPMcUY\" frameborder=\"0\" allowfullscreen><\/iframe><\/div><\/div><script>(function($) {\n                $(function() {\n                    $('#5fba071176').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\">Method<\/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\">This dish is inspired by the traditional preparations of fideus with pork ribs and rice with pork ribs, two closely related dishes that differ primarily in their texture. Building on this foundation, the chef has developed a preparation that sits somewhere between the two, making it difficult to determine whether it is, in fact, a rice dish or a noodle dish. To achieve this effect, a very small-cut noodle pasta is used, giving it a texture that closely resembles that of rice.<\/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\">As for the pork ribs and cured pork belly, both are cooked beforehand at a low temperature. The ribs are deboned to achieve an exceptionally tender, succulent texture and are then seared on a hot griddle until golden and crisp on the outside, while remaining soft and juicy within. The pork belly is likewise griddled until thoroughly crisp, contributing richness, flavour and a satisfying textural contrast to the dish.<\/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\">The finished dish has a texture reminiscent of a risotto, with a creamy, cohesive consistency. The aim of this reinterpretation is to preserve the essence of the original dish while applying greater precision and control to the cooking process, resulting in a more balanced and refined final preparation.<\/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\">To complete the dish, sprigs of fresh parsley are deep-fried. Traditionally, parsley is often used simply as a garnish, but in this case it is fried so that, in addition to providing colour, it becomes a crisp edible element in its own right, with a texture similar to that of a crisp or chip.<\/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\">The base of the dish is prepared by heating a highly reduced meat sauce (salsa espa\u00f1ola), combined with approximately half its weight in tomato sauce. The resulting tomato-enriched salsa espa\u00f1ola is brought to temperature, and the pasta is then added, finishing its cooking directly in the sauce, in much the same way as a creamy rice dish is prepared.<\/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\">When plating the dish, the creamy pasta is arranged as the base. A generous spoonful of allioli is then added, followed by the seared pork rib, crisp on the outside and tender within, while small pieces of cured pork belly are distributed throughout. Finally, the dish is crowned with the fried parsley sprig, completing a reinterpretation that preserves the richness, succulence and prominence of the key ingredients.<\/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 v28.1 - 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