{"id":11039,"date":"2022-03-17T11:47:59","date_gmt":"2022-03-17T11:47:59","guid":{"rendered":"http:\/\/apuntmenorca.com\/?p=11039"},"modified":"2022-10-13T08:41:12","modified_gmt":"2022-10-13T08:41:12","slug":"pastes-dolces-salades-menorca","status":"publish","type":"post","link":"https:\/\/apuntmenorca.com\/ca\/cuina-de-menorca\/pastes-dolces-salades-menorca\/","title":{"rendered":"Pastes dolces i salades: els capricis culinaris de Menorca"},"content":{"rendered":"

Entres a un forn, famolenc despr\u00e9s d\u2019un llarg dia de platja i, m\u00e9s enll\u00e0 dels croissants, no reconeixes cap de les pastes de l\u2019aparador. Tranquil, sol passar. El receptari de pastes de Menorca t\u00e9 aquestes coses.<\/p>\n

Segurament es tracta de rubiols, pastes salades amb forma de mitja lluna i farcides de verdura o tonyina; de pastissets, coberts de sucre i en forma de flor; o de les tradicionals coques d\u2019albercoc, sofrit o verdura.<\/p>\n

Tamb\u00e9 et poden sorprendre unes petites galetes anomenades carquinyols; els crespells, semblants als pastissets per\u00f2 farcits de moniato, conserva o brossat; els flaons, una pasta salada elaborada amb formatge; i les formatjades, una empanada farcida normalment de carn i sobrassada.<\/p>\n

A continuaci\u00f3, ressenyem el top ten de les pastes dolces i salades de Menorca<\/strong>…<\/p>\n

Algunes opcions salades<\/h2>\n

FORMATJADES<\/strong>
\nPasta salada amb un farciment de carn de be o de porc i sobrassada.<\/strong> \u00c9s un producte originari del m\u00f3n rural i antigament es consumien en Dissabte Sant, despr\u00e9s dels dies d\u2019abstin\u00e8ncia de la Quaresma i de la Setmana Santa. S\u00f3n, juntament amb els flaons, les pastes representatives de Setmana Santa de la cuina menorquina.<\/p>\n

RUBIOLS<\/strong>
\nPasta salada amb forma de mitja lluna farcida de verdura o tonyina.<\/strong> Segons queda recollit a la web de Cultura Popular de Menorca<\/a>, \u00e9s possible que aquesta sigui d\u2019origen jueu, ja que en la cuina sefardita hi ha unes pastes denominades borekas que tenen la mateixa forma de mitja lluna i de les quals podrien haver derivat tant els rubiols como els cocarrois. Un cl\u00e0ssic de les pastes salades de Menorca.<\/p>\n

FLAONS<\/strong>
\nLa primera refer\u00e8ncia escrita d\u2019aquesta pasta, compartida per diferents territoris de Balears, Pa\u00eds Valenci\u00e0 i Catalunya, surt al llibre Blanquerna (1283) de Ramon Llull. L\u2019ingredient com\u00fa \u00e9s el formatge, per\u00f2 l\u2019elaboraci\u00f3 \u00e9s molt diferent en cada territori. En el cas de Menorca, es tracta d\u2019una pasta salada feta amb formatge tendre de l\u2019illa<\/strong>, farina, s\u00e8u, oli d\u2019oliva i llevat. T\u00e9 una forma caracter\u00edstica amb un bony al mig i puntes ovalades al voltant. A Ciutadella es diu formatjada de brossat.<\/p>\n

Que no falti el sucre en les pastes de Menorca<\/h2>\n

COCA BAMBA O ENSA\u00cfMADA DE SANT JOAN<\/strong>
\nCoca feta de pasta bamba, \u00e9s a dir, una pasta alta feta amb farina, sucre, oli i ous, molt atape\u00efda i estufadissa ben coneguda dins la rebosteria menorquina. T\u00e9 forma enrevoltada com l\u2019ensa\u00efmada; per la qual cosa a Ciutadella es coneix amb el nom d\u2019ensa\u00efmada de Sant Joan, ja que se sol menjar durant les festes locals i en celebracions especials, com ara noces i comunions, sucades en xocolata desfeta.<\/p>\n

PASTISSETS
\n<\/strong>Pasta dol\u00e7a feta amb farina, ous, sucre, s\u00e8u i vi dol\u00e7 (opcional). Tenen forma de flor i poden comptar amb cinc, sis o set puntes<\/strong>, segons el motlle que s\u2019empri. Antigament, els pastissets se servien per Nadal i en tots els esdeveniments familiars importants, com ara noces o comunions. Tamb\u00e9 se\u2019n fan de farcits de conserva. Una de les pastes dolces m\u00e9s populars de Menorca.<\/p>\n

CRESPELLS<\/strong>
\nPe\u00e7a de pasta dol\u00e7a, de forma circular i puntes arrodonides<\/strong>, feta de farina amb s\u00e8u o amb oli, i a vegades amb ou. Est\u00e0 ensucrada i farcida de confitura de carabassa o d\u2019altres ingredients<\/strong>, com ara patata, ametla, brossat o sobrassada. Com les formatjades, se solen menjar per Pasqua, despr\u00e9s de la Quaresma.<\/p>\n

L’alternativa a les galetes<\/h2>\n

CARQUINYOLS<\/strong>
\nS\u00f3n peces de mig cent\u00edmetre de grand\u00e0ria, de pasta dol\u00e7a, forma quadrada i textura consistent,<\/strong> elaborades amb farina, ou, sucre i ametlles o avellanes. Es couen al forn fins que queden ben rostides. \u00c9s un dol\u00e7 del municipi des Mercadal i un emblema de la rebosteria menorquina.<\/p>\n

AMARGOS<\/strong>
\nS\u00f3n unes peces de pasta dol\u00e7a, de forma rodona i aplanada, fetes d\u2019ametles m\u00f2lte<\/strong>s, sucre i blanc d\u2019ou, que es couen lleugerament al forn perqu\u00e8 quedi la crosta dauradeta. Segons expliquen a la web de Cultura Popular de Menorca, \u00abel seu origen \u00e9s incert, per\u00f2 sembla que deriven d\u2019unes pastes d\u2019origen castell\u00e0 denominades macarrones dulces que s\u2019elaboraven amb ametles dolces i sucre. Posteriorment, hi van afegir ametles amargues per donar-los un toc especial i es van denominar macarrones amargos. Amb el temps es va perdre la paraula macarr\u00f3n i va quedar el nom actual\u00bb.<\/p>\n

Pastes de Menorca i de terres germanes<\/h2>\n

COQUES<\/strong>
\nMassa de farina pastada i cuita amb oli o s\u00e8u, llevat i aigua. \u00c9s de forma rectangular o ovalada aplanada, i segons el recobriment tenim coques dolces<\/strong> \u2013albercocs, prunes, sucre, pinyons, etc\u2013 o salades<\/strong> \u2013tom\u00e0tics, pinxes, pebres, sofregit, etc. S\u00f3n t\u00edpiques tamb\u00e9 de Catalunya i Val\u00e8ncia.<\/p>\n

BUNYOLS<\/strong>
\n\u00c9s el dol\u00e7 t\u00edpic de la festivitat de Tots Sants a Menorca.<\/strong> Es poden fer amb pasta de monyaco, de patata o prescindint de les dues coses. Solen servir-se amb mel, arrop o sucre. \u00c9s tamb\u00e9 una pasta comuna a tots els territoris de parla catalana. A Val\u00e8ncia, per exemple, \u00e9s costum menjar-los per Falles i Quaresma, moment de l\u2019any en qu\u00e8 tamb\u00e9 \u00e9s tradicional consumir-los en algunes zones de Catalunya.<\/p>\n","protected":false},"excerpt":{"rendered":"

Entres a un forn, famolenc despr\u00e9s d\u2019un llarg dia de platja i, m\u00e9s enll\u00e0 dels croissants, no reconeixes cap de les pastes de l\u2019aparador. Tranquil, sol passar. El receptari de pastes de Menorca t\u00e9 aquestes coses. Segurament es tracta de rubiols, pastes salades amb forma de mitja lluna i farcides de verdura o tonyina; de […]\n","protected":false},"author":4,"featured_media":11482,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[520,522],"tags":[],"class_list":["post-11039","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuina-de-menorca","category-made-in-menorca"],"acf":[],"yoast_head":"\nPastes dolces i salades: els capricis de la cuina de Menorca<\/title>\n<meta name=\"description\" content=\"Menorca compta amb un ric receptari de pastes. 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