{"id":3639,"date":"2025-11-28T18:50:37","date_gmt":"2025-11-28T17:50:37","guid":{"rendered":"https:\/\/ruscalleda.cat\/?p=3639"},"modified":"2025-11-28T18:50:51","modified_gmt":"2025-11-28T17:50:51","slug":"galantina-de-pularda","status":"publish","type":"post","link":"https:\/\/ruscalleda.cat\/es\/galantina-de-pularda\/","title":{"rendered":"GALANTINA DE PULARDA"},"content":{"rendered":"<div id='av_section_1'  class='avia-section av-k8c95-b797d250ed7a778dfaa1a26ee4d1baad main_color avia-section-default avia-no-border-styling  avia-builder-el-0  el_before_av_section  avia-builder-el-first  avia-bg-style-scroll container_wrap sidebar_right'  ><div class='container av-section-cont-open' ><main  role=\"main\" itemprop=\"mainContentOfPage\"  class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-3639'><div class='entry-content-wrapper clearfix'>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-krkbuth0-83af9ae2340f7327ea2f30b78c959cea\">\n.avia-image-container.av-krkbuth0-83af9ae2340f7327ea2f30b78c959cea img.avia_image{\nbox-shadow:none;\n}\n.avia-image-container.av-krkbuth0-83af9ae2340f7327ea2f30b78c959cea .av-image-caption-overlay-center{\ncolor:#ffffff;\n}\n<\/style>\n<div  class='avia-image-container av-krkbuth0-83af9ae2340f7327ea2f30b78c959cea av-styling- avia-align-center  avia-builder-el-1  el_before_av_hr  avia-builder-el-first '   itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\" ><div class=\"avia-image-container-inner\"><div class=\"avia-image-overlay-wrap\"><img decoding=\"async\" fetchpriority=\"high\" class='wp-image-3658 avia-img-lazy-loading-not-3658 avia_image ' src=\"https:\/\/ruscalleda.cat\/wp-content\/uploads\/2025\/11\/GALANTINA-300x152.jpg\" alt='' title='GALANTINA'  height=\"152\" width=\"300\"  itemprop=\"thumbnailUrl\" srcset=\"https:\/\/ruscalleda.cat\/wp-content\/uploads\/2025\/11\/GALANTINA-300x152.jpg 300w, https:\/\/ruscalleda.cat\/wp-content\/uploads\/2025\/11\/GALANTINA-1030x523.jpg 1030w, https:\/\/ruscalleda.cat\/wp-content\/uploads\/2025\/11\/GALANTINA-768x390.jpg 768w, https:\/\/ruscalleda.cat\/wp-content\/uploads\/2025\/11\/GALANTINA-1536x780.jpg 1536w, https:\/\/ruscalleda.cat\/wp-content\/uploads\/2025\/11\/GALANTINA-2048x1040.jpg 2048w, https:\/\/ruscalleda.cat\/wp-content\/uploads\/2025\/11\/GALANTINA-1500x762.jpg 1500w, https:\/\/ruscalleda.cat\/wp-content\/uploads\/2025\/11\/GALANTINA-705x358.jpg 705w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/div><\/div><\/div>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-krkbs6c3-259f38c534c12c84ae670b2de1e30e46\">\n#top .hr.hr-invisible.av-krkbs6c3-259f38c534c12c84ae670b2de1e30e46{\nheight:50px;\n}\n<\/style>\n<div  class='hr av-krkbs6c3-259f38c534c12c84ae670b2de1e30e46 hr-invisible  avia-builder-el-2  el_after_av_image  el_before_av_heading '><span class='hr-inner '><span class=\"hr-inner-style\"><\/span><\/span><\/div>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-krkbptiy-a81b386cca464e4e9adede7ac8ff37f8\">\n#top .av-special-heading.av-krkbptiy-a81b386cca464e4e9adede7ac8ff37f8{\npadding-bottom:10px;\n}\nbody .av-special-heading.av-krkbptiy-a81b386cca464e4e9adede7ac8ff37f8 .av-special-heading-tag .heading-char{\nfont-size:25px;\n}\n.av-special-heading.av-krkbptiy-a81b386cca464e4e9adede7ac8ff37f8 .av-subheading{\nfont-size:15px;\n}\n<\/style>\n<div  class='av-special-heading av-krkbptiy-a81b386cca464e4e9adede7ac8ff37f8 av-special-heading-h1 blockquote modern-quote modern-centered  avia-builder-el-3  el_after_av_hr  el_before_av_hr '><h1 class='av-special-heading-tag '  itemprop=\"headline\"  >GALANTINA DE PULARDA<\/h1><div class=\"special-heading-border\"><div class=\"special-heading-inner-border\"><\/div><\/div><\/div>\n<div  class='hr av-krkc0e4r-f3ab0a59627fa12725a23092c4a425e4 hr-default  avia-builder-el-4  el_after_av_heading  avia-builder-el-last '><span class='hr-inner '><span class=\"hr-inner-style\"><\/span><\/span><\/div>\n<\/div><\/div><\/main><!-- close content main element --><\/div><\/div><div id='av_section_2'  class='avia-section av-7pw7d-4e9448506a81ed19a4a3aa745c67afae main_color avia-section-default avia-no-border-styling  avia-builder-el-5  el_after_av_section  el_before_av_section  avia-bg-style-scroll container_wrap sidebar_right'  ><div class='container av-section-cont-open' ><div class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-3639'><div class='entry-content-wrapper clearfix'>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-d6hd5-1a4756fb9af2e8a78182080dbd06196a\">\n.flex_column.av-d6hd5-1a4756fb9af2e8a78182080dbd06196a{\nborder-radius:0px 0px 0px 0px;\npadding:0px 0px 0px 0px;\n}\n<\/style>\n<div  class='flex_column av-d6hd5-1a4756fb9af2e8a78182080dbd06196a av_one_half  avia-builder-el-6  el_before_av_one_half  avia-builder-el-first  first flex_column_div av-zero-column-padding  '     ><section  class='av_textblock_section av-6m7yp-9b90f89a2720e8dce2e8ab2f3b1a0b74 '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock'  itemprop=\"text\" ><p><strong>PREPARACI\u00d3N Y COCCI\u00d3N<\/strong><\/p>\n<p>1. <strong>La pularda:<\/strong> Pida en la carnicer\u00eda que deshuesen la pularda por la espalda, procurando que la pieza quede entera y con la piel intacta. Una vez en casa, revise la pularda para eliminar posibles restos de plumas o peque\u00f1os ac\u00famulos de sangre. Exti\u00e9ndala sobre la mesa de trabajo, con la piel hacia abajo en contacto con la superficie. Salpimiente toda la carne que queda a la vista (pechugas y muslos) y roc\u00edela con la mitad del jerez seco. Envu\u00e9lvala sobre s\u00ed misma como si fuera un paquete, dejando la piel siempre en el exterior, y res\u00e9rvela en la nevera mientras prepara el relleno.<\/p>\n<p>2. <strong>El relleno:<\/strong> En un bol amplio, mezcle la cabecera de lomo picada, el pan desmenuzado, el jam\u00f3n ib\u00e9rico, la trufa (si la utiliza), el huevo, las pasas, el resto del jerez seco y los condimentos de sal, pimienta y nuez moscada. Amase la mezcla con el fin de unir todos los ingredientes de manera homog\u00e9nea.<\/p>\n<p>3. <strong>El montaje del fiambre:<\/strong> Tome la pularda reservada y exti\u00e9ndala de nuevo sobre la mesa de trabajo con la piel hacia abajo. Coloque el relleno de manera uniforme en el centro de la pieza y exti\u00e9ndalo a lo largo en contacto con la carne. Una vez rellena, enrolle la pularda con cuidado, creando una pieza larga y regular donde la piel envuelva completamente el relleno. Seguidamente, ponga la pieza sobre la gasa de algod\u00f3n, que le ayudar\u00e1 a mantener una forma bonita, alargada y regular. Finalmente, ate la pieza con hilo de cocina, para mantener la forma.<\/p>\n<p>4. <strong>La cocci\u00f3n:<\/strong> En una cazuela del tama\u00f1o del fiambre, a\u00f1ada la cebolla, la zanahoria, el puerro, el trozo de apio y la hoja de laurel; coloque el fiambre atado dentro y c\u00fabralo completamente con agua. Ponga la cazuela al fuego, y cuando empiece a hervir, retire la espuma de las impurezas que floten. Seguidamente, a\u00f1ada un punto de sal, baje el fuego al m\u00ednimo y deje que cueza lentamente durante 2 horas. A mitad de cocci\u00f3n, d\u00e9 la vuelta a la pularda para garantizar una cocci\u00f3n impecable. Una vez cocida, retire el fiambre del caldo con cuidado y p\u00f3ngalo en un recipiente a modo de molde (por ejemplo, una terrina tipo cake) que sea de su tama\u00f1o; pr\u00e9nsela con un peso encima para compactar la galantina y res\u00e9rvela en la nevera. Al d\u00eda siguiente, retire la pieza del molde, envu\u00e9lvala con papel de horno y luego con film de cocina por fuera. Res\u00e9rvela en la nevera un d\u00eda m\u00e1s para que los sabores se asienten completamente antes de servirla.<\/p>\n<p><strong>FINALIZACI\u00d3N Y PRESENTACI\u00d3N\u00a0<\/strong><\/p>\n<p>Para servir, retire la gasa y los hilos de cocina y haga cortes finos del fiambre. La galantina entera luce mucho en la mesa y puede ir cort\u00e1ndola al gusto de los comensales.<\/p>\n<p>Opcionalmente, puede elaborar una gelatina de la cocci\u00f3n: Cuele el caldo de la cocci\u00f3n por un colador muy fino. Por cada 100 ml de caldo bien caliente, a\u00f1ada una hoja de gelatina previamente hidratada. Afine el punto de sal y res\u00e9rvelo en un recipiente adecuado en la nevera para que la gelatina cuaje. En la mesa, puede servirla a cucharadas o cortada a dados, acompa\u00f1ando la galantina.<\/p>\n<\/div><\/section><\/div>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-krkbxx9t-b4edaa95938d41433d25e17e71c653d9\">\n.flex_column.av-krkbxx9t-b4edaa95938d41433d25e17e71c653d9{\nborder-width:16px;\nborder-color:#f3efe7;\nborder-style:solid;\nborder-radius:0px 0px 0px 0px;\npadding:0px 0px 0px 0px;\nbackground-color:#f3efe7;\n}\n<\/style>\n<div  class='flex_column av-krkbxx9t-b4edaa95938d41433d25e17e71c653d9 av_one_half  avia-builder-el-8  el_after_av_one_half  avia-builder-el-last  flex_column_div av-zero-column-padding  '     ><p>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-krkbnwnk-f68f26a1a715b4d1bbdfe6b3b2e119bb\">\n.avia-image-container.av-krkbnwnk-f68f26a1a715b4d1bbdfe6b3b2e119bb img.avia_image{\nbox-shadow:none;\n}\n.avia-image-container.av-krkbnwnk-f68f26a1a715b4d1bbdfe6b3b2e119bb .av-image-caption-overlay-center{\ncolor:#ffffff;\n}\n<\/style>\n<div  class='avia-image-container av-krkbnwnk-f68f26a1a715b4d1bbdfe6b3b2e119bb av-styling- avia-align-center  avia-builder-el-9  el_before_av_textblock  avia-builder-el-first '   itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\" ><div class=\"avia-image-container-inner\"><div class=\"avia-image-overlay-wrap\"><img decoding=\"async\" fetchpriority=\"high\" class='wp-image-1109 avia-img-lazy-loading-not-1109 avia_image ' src=\"https:\/\/ruscalleda.cat\/wp-content\/uploads\/2021\/07\/icona-recepta.png\" alt='' title='icona-recepta'  height=\"66\" width=\"163\"  itemprop=\"thumbnailUrl\"  \/><\/div><\/div><\/div><br \/>\n<section  class='av_textblock_section av-krkbnjqy-8a10b77fb820b0828acc90722524e71c '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock'  itemprop=\"text\" ><p style=\"text-align: center;\"><strong>PARA 10-12 RACIONES<\/strong><\/p>\n<p>1 pularda, de unos 2 kilos<br \/>\n200 g de cabecera de lomo picado<br \/>\n1 rebanada de pan seco, sin la corteza, picado peque\u00f1o<br \/>\n20 g de jam\u00f3n ib\u00e9rico, picado fino a la juliana<br \/>\nOpcional: 40 g de trufa Melanosporum picada peque\u00f1o<br \/>\n1 huevo<br \/>\n60 ml de jerez seco<br \/>\n30 g de pasas sin pepita<br \/>\nSal, pimienta y nuez moscada<br \/>\n1 gasa de algod\u00f3n de 1x1m e hilo para atar<br \/>\n1 cebolla, 1 puerro, 1 zanahoria, 1 trozo de apio, 1 hoja de laurel<\/p>\n<\/div><\/section><\/p><\/div><\/div><\/div><\/div><!-- close content main div --><\/div><\/div><div id='av_section_3'  class='avia-section av-b8fsg-bc4d18613ecec783bb143a375d66b68b main_color avia-section-default avia-no-border-styling  avia-builder-el-11  el_after_av_section  avia-builder-el-last  avia-bg-style-scroll container_wrap sidebar_right'  ><div class='container av-section-cont-open' ><div class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-3639'><div class='entry-content-wrapper clearfix'>\n<div  class='avia-button-wrap av-krkk3e5o-fd4ab54249d447864658e644fc66e946-wrap avia-button-center  avia-builder-el-12  avia-builder-el-no-sibling '>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-krkk3e5o-fd4ab54249d447864658e644fc66e946\">\n#top #wrap_all .avia-button.av-krkk3e5o-fd4ab54249d447864658e644fc66e946{\nbackground-color:#c6ae8f;\nborder-color:#c6ae8f;\ncolor:#ffffff;\nborder-style:none;\ntransition:all 0.4s ease-in-out;\n}\n#top #wrap_all .avia-button.av-krkk3e5o-fd4ab54249d447864658e644fc66e946:hover{\ncolor:#ffffff;\ntransition:all 0.4s ease-in-out;\n}\n#top #wrap_all .avia-button.av-krkk3e5o-fd4ab54249d447864658e644fc66e946 .avia-svg-icon svg:first-child{\nfill:#ffffff;\nstroke:#ffffff;\n}\n#top #wrap_all .avia-button.av-krkk3e5o-fd4ab54249d447864658e644fc66e946:hover .avia-svg-icon svg:first-child{\nfill:#ffffff;\nstroke:#ffffff;\n}\n<\/style>\n<a href=''  class='avia-button av-krkk3e5o-fd4ab54249d447864658e644fc66e946 av-link-btn avia-icon_select-no avia-size-large avia-position-center'   aria-label=\"&lt;span style=&quot;text-align: center; font-size: 1.4em; line-height: 1.5rem;&quot;&gt;M\u00e1s ideas&lt;\/span&gt;\"><span class='avia_iconbox_title' ><span style=\"text-align: center; font-size: 1.4em; line-height: 1.5rem;\">M\u00e1s ideas<\/span><\/span><span class='avia_button_background avia-button avia-color-theme-color-highlight' ><\/span><\/a><\/div>\n<\/div><\/div><\/div><!-- close content main div --><\/div><\/div><div id='after_section_3'  class='main_color av_default_container_wrap container_wrap sidebar_right'  ><div class='container av-section-cont-open' ><div class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-3639'><div class='entry-content-wrapper clearfix'><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry\u2019s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged.<\/p>\n","protected":false},"author":3,"featured_media":3658,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[],"class_list":["post-3639","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomicas-saludables"],"_links":{"self":[{"href":"https:\/\/ruscalleda.cat\/es\/wp-json\/wp\/v2\/posts\/3639","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ruscalleda.cat\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ruscalleda.cat\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ruscalleda.cat\/es\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/ruscalleda.cat\/es\/wp-json\/wp\/v2\/comments?post=3639"}],"version-history":[{"count":0,"href":"https:\/\/ruscalleda.cat\/es\/wp-json\/wp\/v2\/posts\/3639\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ruscalleda.cat\/es\/wp-json\/wp\/v2\/media\/3658"}],"wp:attachment":[{"href":"https:\/\/ruscalleda.cat\/es\/wp-json\/wp\/v2\/media?parent=3639"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ruscalleda.cat\/es\/wp-json\/wp\/v2\/categories?post=3639"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ruscalleda.cat\/es\/wp-json\/wp\/v2\/tags?post=3639"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}