{"id":45444,"date":"2026-05-05T08:22:45","date_gmt":"2026-05-05T08:22:45","guid":{"rendered":"https:\/\/castey.com\/?p=45444"},"modified":"2026-05-05T08:25:23","modified_gmt":"2026-05-05T08:25:23","slug":"ensalada-cesar-historia-receta-completa-y-salsa-original","status":"publish","type":"post","link":"https:\/\/castey.com\/ca\/ensalada-cesar-historia-receta-completa-y-salsa-original\/","title":{"rendered":"Amanida C\u00e8sar: hist\u00f2ria, recepta completa i salsa original"},"content":{"rendered":"

La Amanida C\u00e8sar<\/strong> \u00e9s un dels plats m\u00e9s coneguts del m\u00f3n, per\u00f2 el seu origen no t\u00e9 res a veure amb l'Imperi Rom\u00e0 (com molts creuen). \u00c9s una recepta relativament moderna amb una hist\u00f2ria for\u00e7a curiosa.<\/p>\n

Una mica d'hist\u00f2ria<\/h2>\n

L'Amanida C\u00e9sar va n\u00e9ixer als anys 20 a Tijuana, M\u00e8xic, al restaurant del xef itali\u00e0 Caesar Cardini<\/strong>.<\/p>\n

Segons la versi\u00f3 m\u00e9s acceptada, un dia de molta feina i amb pocs ingredients disponibles, Cardini va improvisar una amanida amb el que tenia a la cuina: enciam roman, ou, pa torrat, formatge i una salsa creada al moment. El resultat va ser tan bo que es va tornar un cl\u00e0ssic internacional.<\/p>\n

Avui dia hi ha moltes versions, per\u00f2 l'original no portava pollastre ni anxoves triturades a la salsa (encara que s\u00ed que es poden utilitzar en algunes variants modernes).<\/p>\n

Rendiment<\/h2>\n
    \n
  • Per a 4 persones com a plat principal<\/li>\n
  • Per a 6\u20138 persones com a acompanyament<\/li>\n<\/ul>\n

    Ingredients<\/h2>\n

    \"Ingredientes<\/p>\n

    Per a l'amanida:<\/h3>\n
      \n
    • 2 enciams romans grans<\/li>\n
    • 100 g de pa (bageta o similar)<\/li>\n
    • 2 cullerades d'oli d'oliva<\/li>\n
    • 40\u201360 g de formatge parmes\u00e0 a lescas<\/li>\n
    • Pebre negre al gust<\/li>\n<\/ul>\n

      Opcional (versions modernes):<\/p>\n

        \n
      • Pit de pollastre a la planxa<\/li>\n
      • Bac\u00f3 cruixent<\/li>\n<\/ul>\n

        Salsa C\u00e8sar (la clau del sabor)<\/h2>\n

        Ingredients:<\/h3>\n
          \n
        • 1 rovell d'ou (o 1 ou pasteuritzat)<\/li>\n
        • 1 gra d'all petit<\/li>\n
        • 2\u20133 anxoves (opcional per\u00f2 molt recomanat)<\/li>\n
        • 1 culleradeta de mostassa Dijon<\/li>\n
        • 1 cullerada de suc de llimona<\/li>\n
        • 1 culleradeta de salsa Worcestershire<\/li>\n
        • 80-100 ml d'oli d'oliva suau o gira-sol<\/li>\n
        • 30 g de formatge parmes\u00e0 ratllat<\/li>\n
        • Sal i pebre al gust<\/li>\n<\/ul>\n

          Com fer la salsa C\u00e8sar<\/h2>\n
            \n
          1. Picar l'all<\/strong> amb les anxoves fins a formar una pasta.<\/li>\n
          2. En un bol, afegiu-hi el rovell d'ou i la mostassa.<\/li>\n
          3. Incorporeu-hi la barreja d'all i anxoves.<\/li>\n
          4. Afegir el suc de llimona i la salsa Worcestershire.<\/li>\n
          5. Emulsionar<\/strong> afegint l'oli de mica en mica en fil fi mentre es barreja (com una maionesa lleugera).<\/li>\n
          6. Afegir el formatge parmes\u00e0, sal i pebre.<\/li>\n
          7. Ajusteu textura amb unes gotes d'aigua si queda molt espessa.<\/li>\n<\/ol>\n

            \u00a0Muntatge de l'amanida<\/h2>\n
              \n
            1. Rentar i tallar l'enciam roman a trossos grans.<\/li>\n
            2. Torrar el pa amb oli d'oliva fins que quedi cruixent.<\/li>\n
            3. Barregeu l'enciam amb part de la salsa.<\/li>\n
            4. Afegir el pa torrat.<\/li>\n
            5. Acabar amb parmes\u00e0 a lescas i m\u00e9s salsa al gust.<\/li>\n
            6. (Opcional) afegir pollastre o bac\u00f3 a sobre.<\/li>\n<\/ol>\n

              \u00a0Consells<\/h2>\n
                \n
              • L'enciam ha d'estar molt seca<\/strong> perqu\u00e8 la salsa s'adhereixi b\u00e9.<\/li>\n
              • La salsa es pot fer amb antelaci\u00f3, per\u00f2 millora acabada de fer.<\/li>\n
              • Si no vols fer servir ou cru, fes servir ou pasteuritzat o maionesa com a base.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"

                La Ensalada C\u00e9sar es uno de los platos m\u00e1s conocidos del mundo, pero su origen no tiene nada que ver con el Imperio Romano (como muchos creen). Es una receta relativamente moderna con una historia bastante curiosa. Un poco de historia La Ensalada C\u00e9sar naci\u00f3 en los a\u00f1os 20 en Tijuana, M\u00e9xico, en el restaurante […]\n","protected":false},"author":1794,"featured_media":45445,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[162],"tags":[302,311,309,310],"class_list":["post-45444","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-castey","tag-ensalada-cesar","tag-ensaladas","tag-vajillas"],"yoast_head":"\nEnsalada C\u00e9sar: historia, receta completa y salsa original - Castey<\/title>\n<meta name=\"description\" content=\"Ensalada C\u00e9sar casera con receta paso a paso, historia, ingredientes y salsa original. 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