La t\u00f2fona negra \u00e9s protagonista en la cuina morellana i podem degustar-la en una \u00e0mplia varietat de receptes. Deliciosos regirats d’ou, crua acompanyant amanides, laminada sobre un tros de pa amb oli d’oliva, convertida en un festival de milhojas amb verdures i carns, en guisats i carns estofades, presidint farciments d’anyell, porc i vedella, en exquisits pat\u00e9s casolans, en els fiambres on la t\u00f2fona aporta aroma, color i molt sabor…. I fins i tot en postres perqu\u00e8 la cuina morellana ha experimentat sabroses combinacions amb gelats, bescuits, pastissos i licors. Aquest “or negre” \u00e9s un element clau per a una gastronomia innovadora que ha crescut sense perdre la cultura ancestral dels seus sabors.<\/p>\n
Or negre per als cinc sentits<\/p><\/blockquote>\n
Les Jornades de la Trufa es donen a partir de gener fins finals de mar\u00e7<\/strong>. Els restaurants de Morella i Els Ports ofereixen els seus elaborats men\u00fas per a que pugueu seguir fruint de l’exquisit sabor de la trufa negra.<\/p>\n
La trufa negra es recolecta en els mesos invernals.<\/p>\n
Creix davall terra, a uns 15-20 cent\u00edmetres de profunditat, a la base de arbres com les encines o els roures amb els que conviu en simbiosi amb les seves arrels.<\/p>\n
El diamant negre, com el denominar\u00e0 un dels fundadors de la gastronom\u00eda moderna Brillat-Savarin, te una versatilitat exquisita en las cuines dels restaurantes Morellans. Trufa laminada simplement amb oli i sal, cura per acompanyar amanides o carpaccios, per aromatitzar receptes de caldos o ous. Tamb\u00e9 enriqueix les carns farcides, fins i tot brilla en els postres. L’intensitat del seu gust, l’aroma i la versatilitat que ofereix al cuinar-la, converteixen aquest fruit en la joia de la cuina Morellana.<\/p>\n
Morella i gastronom\u00eda s\u00f3n un binomi inseparable. Durant tot l’any la capital de Els Ports ofereix m\u00faltiples opcions per a degustar la seva gastronom\u00eda.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
EL GOIG DE L’AROMA I DEL SABOR La t\u00f2fona negra \u00e9s protagonista en la cuina morellana i podem degustar-la en una \u00e0mplia varietat de receptes. Deliciosos regirats d’ou, crua acompanyant […]<\/p>\n","protected":false},"author":1,"featured_media":1443,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"cat-gastronomia":[60,58],"class_list":["post-2768","gastronom","type-gastronom","status-publish","format-standard","has-post-thumbnail","hentry","cat-gastronomia-destacado-producto-tierra-ca","cat-gastronomia-product-tierra-ca"],"yoast_head":"\n
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