{"id":16479,"date":"2021-11-02T13:07:32","date_gmt":"2021-11-02T12:07:32","guid":{"rendered":"https:\/\/cavaguilera.com\/?p=16479"},"modified":"2025-12-03T12:39:58","modified_gmt":"2025-12-03T11:39:58","slug":"dolc-de-codony-formatge-i-agosarat","status":"publish","type":"post","link":"https:\/\/cavaguilera.com\/ca\/dulce-de-membrillo-queso-y-agosarat\/","title":{"rendered":"Maridatges de tardor: cava Gran Reserva, formatge i codony _ recepta."},"content":{"rendered":"

L'amic Patan\u00e0s ens ha regalat uns quants codonys de Lleida i hem decidit fer codonyat. Compartim la recepta de la meva mare per si alg\u00fa s'anima\u2026 Molta atenci\u00f3 amb el temps de cocci\u00f3! Si \u00e9s massa curta, no obtindrem la textura desitjada i si ens passem quedar\u00e0 dur com una pedra. Jo ja tinc el #cavamoment pensat: maridar\u00e9 el codonyat amb l'estufeta de llenya, una mica de formatge i una copa de cava Guilera AGOSARAT. Oh novembre fabul\u00f3s ia gaudir dels fruits de tardor! Si vols, pots compartir la teva creaci\u00f3 al nostre instagram @cavaguilera i facebook @cavaguilera1927 : ]<\/p>\n

 <\/p>\n

\"Ingredients\"<\/a>
Ingredients: 1kg de codony, 750gr de sucre i 1 llimona.<\/figcaption><\/figure>\n
\"\"<\/a>
Renta la pell dels codonys amb un fregall nou.<\/figcaption><\/figure>\n
\"\"<\/a>
Talla el codony ben petit i pesa-ho.<\/figcaption><\/figure>\n
\"\"<\/a>
Pesa el sucre: 750gr per quilo de codony.<\/figcaption><\/figure>\n
\"\"<\/a>
Esprem el suc d'una llimona.<\/figcaption><\/figure>\n

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\"\"<\/a>
Barreja el codony, el sucre i el suc de llimona en una olla i tapa'l.<\/figcaption><\/figure>\n
\"\"<\/a>
Deixa-ho macerar durant tota la nit\u2026<\/figcaption><\/figure>\n
\"\"<\/a>
Bull durant uns 90 minuts i remou de tant en tant.<\/figcaption><\/figure>\n
\"\"<\/a>
Passa el pimer fins que no quedin grumolls.<\/figcaption><\/figure>\n
\"\"<\/a>
Guarda el codony en petits tuppers i deixa-ho refredar.<\/figcaption><\/figure>\n

 <\/p>\n

 <\/p>","protected":false},"excerpt":{"rendered":"

El amigo Patan\u00e0s nos ha regalado unos cuantos membrillos de L\u00e9rida y hemos decidido hacer dulce de membrillo. Compartimos la receta de mi madre por si alguien se anima… Mucha atenci\u00f3n con el tiempo de cocci\u00f3n! Si es demasiado corta no obtendremos la textura deseada y si nos pasamos quedar\u00e1 duro como una piedra. Yo […]<\/p>\n","protected":false},"author":5,"featured_media":20830,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-16479","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"_links":{"self":[{"href":"https:\/\/cavaguilera.com\/ca\/wp-json\/wp\/v2\/posts\/16479","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cavaguilera.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cavaguilera.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cavaguilera.com\/ca\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/cavaguilera.com\/ca\/wp-json\/wp\/v2\/comments?post=16479"}],"version-history":[{"count":1,"href":"https:\/\/cavaguilera.com\/ca\/wp-json\/wp\/v2\/posts\/16479\/revisions"}],"predecessor-version":[{"id":28241,"href":"https:\/\/cavaguilera.com\/ca\/wp-json\/wp\/v2\/posts\/16479\/revisions\/28241"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cavaguilera.com\/ca\/wp-json\/wp\/v2\/media\/20830"}],"wp:attachment":[{"href":"https:\/\/cavaguilera.com\/ca\/wp-json\/wp\/v2\/media?parent=16479"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cavaguilera.com\/ca\/wp-json\/wp\/v2\/categories?post=16479"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cavaguilera.com\/ca\/wp-json\/wp\/v2\/tags?post=16479"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}