Lo 2 de febri\u00e8r fogu\u00e8t Candelosa, calgu\u00e8t doncas far sautar los pescajons ! Es vertat que per Candelosa se manjan pescajons mas pas que, al Dimars Gras es frequent de los cosinar e fin finala a l\u2019ora d\u2019ara se manjan tot lo long de l\u2019annada. Una costuma de Candelosa consist\u00eds a far sautar los pescajons amb un lo\u00eds d\u2019aur dins la man esqu\u00e8rra per mancar pas d\u2019argent l\u2019annada tota (plan segur ne cal aver un sequenon una p\u00e8\u00e7a de moneda sufir\u00e0).<\/p>\n\n\n\n
Vaqu\u00ed la rec\u00e8pta per un dotzenat de pescajons:<\/p>\n\n\n\n D\u2019en primi\u00e8r, dins un ensaladi\u00e8r, metre la farina e un pecic de sal. Apondre los u\u00f2us e mesclar amb un culhi\u00e8r de fusta fins a obt\u00e9ner una pasta lisa. Pu\u00e8i, pauc a pauc, incorporar lo lait freg e lo perfum causit. Batre fins aver una pasta pro liquida sens grum\u00e8ls. Daissar pausar la pasta. Metre un bocin de burre dins una padena pels pescajons e amb la ca\u00e7a i metre de pasta. Daissar c\u00f2ire lo pescajon d’un costat, lo virar e daissar c\u00f2ire encara. Tornar comen\u00e7ar fins a que s’acabe la pasta. Abans de lo manjar, l’espocar de sucre o alara i metre de confitura o de chocolat en foncion de sos gostes.<\/p>\n\n\n\n Bon apet\u00eds !<\/p>\n\n\n\n Per acabar, vaqu\u00ed un pichon prov\u00e8rbi : quand per Candelosa lo solelh lus\u00eds, una quarantena de jorns d\u2019iv\u00e8rn segu\u00eds.<\/p>\n\n\n\n Aur\u00e8lia Lagarde e la c\u00f2la<\/p>\n","protected":false},"excerpt":{"rendered":" Lo 2 de febri\u00e8r fogu\u00e8t Candelosa, calgu\u00e8t doncas far sautar los pescajons ! Es vertat que per Candelosa se manjan pescajons mas pas que, al Dimars Gras es frequent de los cosinar e fin finala a l\u2019ora d\u2019ara se manjan tot lo long de l\u2019annada. Una costuma de Candelosa consist\u00eds a far sautar los pescajons […]<\/p>\n","protected":false},"author":9,"featured_media":563,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,5],"tags":[],"class_list":["post-559","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","category-coisina"],"_links":{"self":[{"href":"https:\/\/jorn9.aprene.org\/index.php?rest_route=\/wp\/v2\/posts\/559"}],"collection":[{"href":"https:\/\/jorn9.aprene.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jorn9.aprene.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jorn9.aprene.org\/index.php?rest_route=\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/jorn9.aprene.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=559"}],"version-history":[{"count":2,"href":"https:\/\/jorn9.aprene.org\/index.php?rest_route=\/wp\/v2\/posts\/559\/revisions"}],"predecessor-version":[{"id":575,"href":"https:\/\/jorn9.aprene.org\/index.php?rest_route=\/wp\/v2\/posts\/559\/revisions\/575"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jorn9.aprene.org\/index.php?rest_route=\/wp\/v2\/media\/563"}],"wp:attachment":[{"href":"https:\/\/jorn9.aprene.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=559"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jorn9.aprene.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=559"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jorn9.aprene.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=559"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Ustensilhas<\/strong><\/td> Ingredients<\/strong><\/td><\/tr>
un ensaladi\u00e8r
un dosaire
un culhi\u00e8r de fusta
una ca\u00e7a
una padena pels pescajons
<\/td>150 gramas de farina
2 u\u00f2us
30 cl de lait
1 pecic de sal
burre perfum (vanilha o raspadura de citron o r\u00f2m)<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n