{"id":2139,"date":"2019-06-21T08:15:12","date_gmt":"2019-06-21T08:15:12","guid":{"rendered":"http:\/\/flashlifestyle.es\/?p=2139"},"modified":"2025-10-28T09:51:23","modified_gmt":"2025-10-28T09:51:23","slug":"els-nous-plats-sense-fums-de-sabatic-marquen-una-temporada-creativa-i-suggerent","status":"publish","type":"post","link":"https:\/\/flashmagazines.es\/nova\/els-nous-plats-sense-fums-de-sabatic-marquen-una-temporada-creativa-i-suggerent\/","title":{"rendered":"Els nous plats sense fums de Sab\u00e0tic marquen una temporada creativa i suggerent"},"content":{"rendered":"<p><strong>Quatre receptes per a sentir<\/strong><\/p>\n<p>Com succeeix a la majoria de les cuines innovadores i creatives, aquesta temporada<strong> la carta de Sab\u00e0tic<\/strong> incorpora quatre noves i suggerents receptes, que no deixar\u00e0 a ning\u00fa indiferent. Es tracta de <strong>tres plats principals<\/strong>, creacions que combinen diferents productes de temporada,<strong> tant locals com ex\u00f2tics<\/strong>, de manera que els sabors es confonen i potencien entre si per igual, i un postre igualment original, amb <strong>la xocolata com a ingredient estrella<\/strong>. Les noves propostes s\u2019elaboren de manera casolana, fent servir t\u00e8cniques tradicionals, com la de la pasta de raviolis, com m\u00e9s avan\u00e7ades, en el cas de les liofilitzacions de textures, per exemple. Una cuina actual i de molt nivell per comen\u00e7ar a gaudir en el pati interior d\u2019aquesta casa de poble reconvertida de l\u2019agradable pla\u00e7a <strong>Pep Ventura<\/strong>, on el restaurant tamb\u00e9 disposa d\u2019una <strong>\u00e0mplia i c\u00f2moda terrassa<\/strong>.<\/p>\n<p>&nbsp;<\/p>\n<p><em>T\u00e8cniques<strong> tradicionals i innovadores<\/strong> es combinen per crear receptes originals i \u00faniques<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"size-medium wp-image-2141 aligncenter\" src=\"https:\/\/flashmagazines.es\/nova\/wp-content\/uploads\/Sab\u00e0tic3paraFlashFoodSantCugat-200x300.gif\" alt=\"\" width=\"200\" height=\"300\" \/><\/p>\n<p style=\"text-align: center;\">Ganache de<strong> xocolata negra amb un crumble d\u2019avellana<\/strong>, gelee de taronja i gallega de caf\u00e8.<\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"size-medium wp-image-2140 aligncenter\" src=\"https:\/\/flashmagazines.es\/nova\/wp-content\/uploads\/Sab\u00e0tic2paraFlashFoodSantCugat-200x300.gif\" alt=\"\" width=\"200\" height=\"300\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Ravioli de temporada<\/strong> amb col i Idiazabal fumat amb el seu acompanyament de verdures deshidratades, banyat amb sopa d\u2019all i ceba.<\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"size-medium wp-image-2142 aligncenter\" src=\"https:\/\/flashmagazines.es\/nova\/wp-content\/uploads\/Sab\u00e0ticparaFlashFoodSantCugat-200x300.gif\" alt=\"\" width=\"200\" height=\"300\" \/><\/p>\n<p style=\"text-align: center;\">Papada de <strong>porc ib\u00e8ric amb vieires<\/strong> sobre crema de carabassa especiada amb carxofes confitades i xips de nyamera.<\/p>\n<p>&nbsp;<\/p>\n<p>Pla\u00e7a Pep Ventura, 6 &#8211; Sant Cugat<\/p>\n<p>T. 608 911 590<\/p>\n<p><a href=\"http:\/\/www.sabaticsantcugat.com\">www.sabaticsantcugat.com<\/a><\/p>\n<p><a href=\"http:\/\/www.instagram.com\/sabaticsantcugat\/?hl=es-la\">@sabaticsantcugat<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Quatre receptes per a sentir Com succeeix a la majoria de les cuines innovadores i creatives, aquesta temporada la carta de Sab\u00e0tic incorpora quatre noves i suggerents receptes, que no deixar\u00e0 a ning\u00fa indiferent. Es tracta de tres plats principals, creacions que combinen diferents productes de temporada, tant locals com ex\u00f2tics, de manera que els&#8230;<\/p>\n","protected":false},"author":3,"featured_media":2140,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47],"tags":[],"class_list":["post-2139","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia"],"_links":{"self":[{"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/posts\/2139","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/comments?post=2139"}],"version-history":[{"count":1,"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/posts\/2139\/revisions"}],"predecessor-version":[{"id":2143,"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/posts\/2139\/revisions\/2143"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/media\/2140"}],"wp:attachment":[{"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/media?parent=2139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/categories?post=2139"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/tags?post=2139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}