{"id":42200,"date":"2026-04-27T17:11:39","date_gmt":"2026-04-27T15:11:39","guid":{"rendered":"https:\/\/www.tortosaturisme.cat\/quatremolins-llengua-en-salsa\/"},"modified":"2026-05-02T13:48:52","modified_gmt":"2026-05-02T11:48:52","slug":"quatremolins-llengua-en-salsa","status":"publish","type":"page","link":"https:\/\/www.tortosaturisme.cat\/fr\/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 amb el seu xef i propietari Rafel Muria<\/strong>, ha treballat amb dos plats que s\u00f3n retrat d\u2019una cuina reflex d\u2019un model d\u2019alimentaci\u00f3 que \u00e9s la cuina del reaprofitament. Una cuina lligada al mercat i les caselles de menuts per\u00f2 tamb\u00e9 a altres models gastron\u00f2mics com \u00e9s la pastisseria i que queda representada en la sopa de la reina.<\/p><br \/>\n<p>En aquest cas, un dels trets singulars de la reinterpretaci\u00f3 realitzades pel xef Muria \u00e9s la reinterpretaci\u00f3 a partir de treballar amb nous productes per\u00f2 amb el concepte de plat tradicional, com veiem que succeeix amb la sopa de la reina o les tripes amb morro i orelles.<\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script><div class=\"vc-incubalia-text-title\"><h2 class=\"vc-incubalia-text-title__title\">VIDEORECEPTA<\/h2><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-video-full-width\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-mobile\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/1-13.jpg\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-desktop\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-14.jpg\"><div id=\"d61367e176\" class=\"vc-incubalia-video-full-width__play-button\"><img decoding=\"async\" class=\"play-button\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/plugins\/vc-incubalia-elements\/elements\/..\/assets\/img\/video-play.png\"><\/div><div class=\"vc-incubalia-video-full-width__youtube-iframe\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/KHI6Vvs_fHM\" frameborder=\"0\" allowfullscreen><\/iframe><\/div><\/div><script>(function($) {\n                $(function() {\n                    $('#d61367e176').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\/04\/Llengua-en-salsa-9.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Es presenta una reinterpretaci\u00f3 d\u2019un plat cl\u00e0ssic, la llengua amb salsa, adaptada en aquest cas a una versi\u00f3 de mar i muntanya. A la preparaci\u00f3 tradicional s\u2019hi incorpora un producte del mar, el llam\u00e0ntol, que aporta un contrapunt noble i intens al conjunt. Per una banda, s\u2019utilitza la part central del llam\u00e0ntol per al muntatge final, mentre que la resta s\u2019aprofita per elaborar un brou que posteriorment es combinar\u00e0 amb el suc de la cocci\u00f3 de la llengua, creant aix\u00ed la base de la salsa.<\/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 afegeix bolet shimeji, un bolet d\u2019origen japon\u00e8s, que es prepara amb un toc de vinagre i vi ranci per aportar acidesa i ajudar a equilibrar la riquesa del conjunt.<\/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 fer la cocci\u00f3 de la llengua primerament es deixa macerar la llengua durant un dia en vinagre.Posteriorment, es retira i es prepara un sofregit amb ceba, pastanaga, all, porro i api. Es desglassa amb el mateix vinagre de la maceraci\u00f3 i s\u2019hi incorpora nyora i polpa de nyora. Un cop fet el sofregit, s\u2019hi afegeix brou i la llengua, que es cou envasada al buit durant 24 hores a 80 \u00b0C. Quan la cocci\u00f3 est\u00e0 acabada, es retira la llengua de la bossa, es pela per eliminar la pell exterior i les parts m\u00e9s rugoses, i es talla a daus.<\/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 per elaborar les salses es reserva la salsa de la llengua resultant de la cocci\u00f3. Per a la salsa de llam\u00e0ntol es rosteixen verdures i les carcasses del marisc, s\u2019hi afegeix vinagre, un raig de brandi i es flameja. Despr\u00e9s es cobreix amb l\u00edquid i es deixa coure aproximadament quaranta minuts, reduint posteriorment fins a obtenir una salsa concentrada.Les dues salses es combinen i s\u2019hi incorpora l\u2019ingredient que uneix el conjunt: el llorer fresc. Es deixa infusionar uns minuts, es cola i es texturitza lleugerament amb xantana, pr\u00e8viament hidratada, per aconseguir una textura m\u00e9s fina 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 per preparar el bolet shimeji s\u2019utilitzen nom\u00e9s els caps. Es saltegen r\u00e0pidament amb una mica d\u2019oli, vinagre i vi ranci. La cocci\u00f3 ha de ser curta perqu\u00e8 mantinguin textura i aportin un punt \u00e0cid que refresqui el 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 el plat el que es fa \u00e9s col\u00b7locar primerament els daus de llengua amb part de la seva salsa. A continuaci\u00f3 s\u2019hi afegeixen els bolets saltejats, que aporten el contrast \u00e0cid. Despr\u00e9s es col\u00b7loca una pe\u00e7a de llam\u00e0ntol a la brasa i uns brots d\u2019alf\u00e0brega, tant verda com morada, que donen frescor i color. Es completa el conjunt amb la salsa de mar i muntanya elaborada amb la reducci\u00f3 de llengua i llam\u00e0ntol, aromatitzada amb llorer, que actua com a element d\u2019uni\u00f3 de tots els sabors.<\/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-42200","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - 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