{"id":42199,"date":"2026-04-27T17:11:39","date_gmt":"2026-04-27T15:11:39","guid":{"rendered":"https:\/\/www.tortosaturisme.cat\/quatremolins-llengua-en-salsa\/"},"modified":"2026-06-17T09:05:20","modified_gmt":"2026-06-17T07:05:20","slug":"quatremolins-llengua-en-salsa","status":"publish","type":"page","link":"https:\/\/www.tortosaturisme.cat\/en\/quatremolins-llengua-en-salsa\/","title":{"rendered":"Quatremolins &#8211; Llengua en salsa"},"content":{"rendered":"<p>[vc_row][vc_column]<div class=\"vc-incubalia-big-header\"><h1 class=\"vc-incubalia-big-header__title\">LLENGUA EN SALSA<\/h1><img decoding=\"async\" class=\"vc-incubalia-big-header__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/1-12.jpg\">\n                  <img decoding=\"async\" class=\"vc-incubalia-big-header__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-13.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>El restaurant Quatremolins i el seu xef i propietari, Rafel Muria,<\/strong> han escollit treballar amb dos plats que reflecteixen una manera de cuinar arrelada a una cultura de l\u2019aprofitament i del m\u00e0xim rendiment de cada ingredient. \u00c9s una cuina estretament vinculada al mercat i a l\u2019\u00fas tradicional dels menuts, per\u00f2 tamb\u00e9 connectada amb altres tradicions gastron\u00f2miques, com ara la pastisseria, tal com exemplifica la Sopa de la Reina.<\/p><br \/>\n<p>Un dels aspectes m\u00e9s distintius de les reinterpretacions del xef Muria \u00e9s la seva capacitat per revisitar plats tradicionals mitjan\u00e7ant l\u2019\u00fas de nous ingredients, tot preservant-ne el concepte original i l\u2019esperit de la recepta. Aquest plantejament es pot observar en elaboracions com la Sopa de la Reina o les Tripes amb Morro i Orelles, on innovaci\u00f3 i tradici\u00f3 es troben en un llenguatge culinari contemporani.<\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script><div class=\"vc-incubalia-text-title\"><h2 class=\"vc-incubalia-text-title__title\">VIDEORECEPTA<\/h2><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-video-full-width\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-mobile\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/1-13.jpg\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-desktop\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-14.jpg\"><div id=\"f8ce41b810\" class=\"vc-incubalia-video-full-width__play-button\"><img decoding=\"async\" class=\"play-button\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/plugins\/vc-incubalia-elements\/elements\/..\/assets\/img\/video-play.png\"><\/div><div class=\"vc-incubalia-video-full-width__youtube-iframe\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/KHI6Vvs_fHM\" frameborder=\"0\" allowfullscreen><\/iframe><\/div><\/div><script>(function($) {\n                $(function() {\n                    $('#f8ce41b810').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\u00d3<\/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\/04\/Llengua-en-salsa-9.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Aquest plat presenta una reinterpretaci\u00f3 de la cl\u00e0ssica <strong>llengua en salsa<\/strong>, adaptada en aquest cas a una versi\u00f3 de <strong>mar i muntanya<\/strong>. A la preparaci\u00f3 tradicional s\u2019hi incorpora un producte del mar: el <strong>llam\u00e0ntol<\/strong>, que aporta un contrapunt refinat i d\u2019una gran intensitat de sabor. La part central del llam\u00e0ntol es reserva per al muntatge final, mentre que la resta de les peces s\u2019aprofiten per elaborar un brou. Aquest brou es combina posteriorment amb els sucs resultants de la cocci\u00f3 de la llengua, creant aix\u00ed la base de la salsa i aconseguint unir en una mateixa elaboraci\u00f3 els sabors de la terra i del mar.<\/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\/04\/Llengua-en-salsa-5.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Per acompanyar el plat, s\u2019hi incorporen <strong>bolets shimeji<\/strong>, una varietat de bolet d\u2019origen japon\u00e8s. Es preparen amb un toc de vinagre i <strong>vi ranci<\/strong>, aportant una subtil acidesa que ajuda a equilibrar la riquesa i la intensitat del conjunt, alhora que afegeix una capa addicional de complexitat al perfil gustatiu del plat.<\/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\/04\/Llengua-en-salsa-2.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Per preparar la llengua, primer es deixa macerar en vinagre durant vint-i-quatre hores. Un cop finalitzat aquest proc\u00e9s, es retira i es prepara un <strong>sofregit<\/strong> amb ceba, pastanaga, all, porro i api. Aquest sofregit es desglassa amb el mateix vinagre de la maceraci\u00f3 i s\u2019hi incorporen <strong>nyores<\/strong> i polpa de nyora. Quan el sofregit est\u00e0 a punt, s\u2019hi afegeixen el brou i la llengua. Tot seguit, la llengua s\u2019envasa al buit i es cou <strong>a baixa temperatura durant 24 hores a 80 \u00b0C<\/strong>. Un cop acabada la cocci\u00f3, es retira de la bossa, es pela per eliminar-ne la pell exterior i les parts m\u00e9s rugoses, i finalment es talla a daus regulars.<\/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\/04\/Llengua-en-salsa-4.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">A continuaci\u00f3 es preparen les salses. El suc de cocci\u00f3 obtingut de la llengua es reserva com a base d\u2019una de les elaboracions. Per a la salsa de llam\u00e0ntol, es rosteixen verdures i les carcasses del marisc; tot seguit s\u2019hi afegeixen vinagre i un raig de brandi, que es flameja per potenciar-ne els aromes. Despr\u00e9s es cobreix amb l\u00edquid i es deixa coure a foc suau durant aproximadament quaranta minuts abans de reduir-lo fins a obtenir una salsa concentrada. Posteriorment, les dues salses es combinen i s\u2019hi incorpora l\u2019ingredient que dona cohesi\u00f3 al conjunt: el <strong>llorer fresc<\/strong>. Es deixa infusionar durant uns minuts i, tot seguit, la salsa es cola i s\u2019espesseix lleugerament amb <strong>goma xantana<\/strong> pr\u00e8viament hidratada, aconseguint aix\u00ed una textura m\u00e9s fina, homog\u00e8nia i estable.<\/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\/04\/Llengua-en-salsa-6.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Finalment, dels <strong>bolets shimeji<\/strong> nom\u00e9s se n\u2019utilitzen els caps. Aquests es saltegen r\u00e0pidament amb una mica d\u2019oli d\u2019oliva, vinagre i <strong>vi ranci<\/strong>. La cocci\u00f3 es mant\u00e9 deliberadament curta perqu\u00e8 els bolets conservin la seva textura, alhora que aporten una subtil acidesa que dona frescor i equilibri al conjunt del plat.<\/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\/04\/Llengua-en-salsa-8.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">A l\u2019hora de servir, primer es disposen els daus de llengua napats amb part de la seva salsa. Tot seguit s\u2019hi afegeixen els bolets shimeji saltats, que aporten un contrapunt \u00e0cid capa\u00e7 d\u2019equilibrar la riquesa de la preparaci\u00f3. A continuaci\u00f3, es col\u00b7loca una pe\u00e7a de llam\u00e0ntol a la brasa, acompanyada de brots d\u2019alf\u00e0brega verda i morada, que aporten frescor, color i matisos arom\u00e0tics. El plat es completa amb la salsa de mar i muntanya elaborada a partir de la reducci\u00f3 conjunta de la llengua i el llam\u00e0ntol, aromatitzada amb llorer. Aquesta salsa actua com a element d\u2019uni\u00f3, integrant de manera harmoniosa i elegant els sabors de la terra i del mar.<\/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\/1-9.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-10.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-42199","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - 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