{"id":4973,"date":"2024-06-14T20:01:10","date_gmt":"2024-06-14T18:01:10","guid":{"rendered":"https:\/\/catalanfood.us\/?p=4973"},"modified":"2025-03-07T17:03:01","modified_gmt":"2025-03-07T16:03:01","slug":"fricando","status":"publish","type":"recipe","link":"https:\/\/catalanfood.com\/latam\/recipe\/fricando\/","title":{"rendered":"Fricand\u00f3"},"content":{"rendered":"\n

La cocina catalana no es conocida por grandes aportaciones a la cocina de la carne de buey, sin recetas como el boeuf bourguignon que pasen a la historia. Sin embargo, ha sabido transformar carnes picantes y humildes con mala fama -como la falda- en guisos que siguen dando que hablar por combinar horas de cocci\u00f3n lenta, un chorrito de vino, el aroma de las especias y una picada deliciosa. Los primeros escritos sobre el fricand\u00f3 datan del siglo XVIII, pero sus antecedentes se remontan a la Edad Media.<\/p>\n\n\n\n

Platillos<\/strong>
En Catalu\u00f1a, los platillos son un conjunto de recetas casi extinguidas que anta\u00f1o engalanaban las celebraciones de las fiestas mayores. Estas ceremoniosas recetas se preparaban el d\u00eda anterior con carne de ternera, menudillos, sofritos y picadas, todo ello cocinado muy lentamente. Los platillos sol\u00edan servirse acompa\u00f1ados de verduras o setas, as\u00ed como de un buen trozo de pan para mojar en el guiso. El fricand\u00f3 es uno de estos platillos.<\/p>\n\n\n\n

HISTORIA<\/h3>\n\n\n\n

\u00bfQu\u00e9 son las Festes Majors?<\/strong>
Las Festes Majors son celebraciones anuales en las que cada pueblo festeja a su patr\u00f3n o celebra un momento importante de su historia o tradici\u00f3n. Las Festes Majors son fiestas callejeras informales meticulosamente planificadas a lo largo del a\u00f1o por los vecinos de las asociaciones de vecinos. Se encargan de decorar las calles principales y de organizar eventos con artistas y comercios locales. Es una oportunidad para pasar tiempo con la comunidad de vecinos, lo que contribuye a crear el ambiente festivo e informal que caracteriza a estos eventos.<\/p>\n","protected":false},"excerpt":{"rendered":"

La cocina catalana no es conocida por grandes aportaciones a la cocina de la carne de buey, sin recetas como el boeuf bourguignon que pasen a la historia.<\/p>\n","protected":false},"featured_media":4991,"template":"","meta":{"_acf_changed":false},"class_list":["post-4973","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nFricand\u00f3 | Catalan Food Latam<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/catalanfood.com\/latam\/recipe\/fricando\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fricand\u00f3 | Catalan Food Latam\" \/>\n<meta property=\"og:description\" content=\"La cocina catalana no es conocida por grandes aportaciones a la cocina de la carne de buey, sin recetas como el boeuf bourguignon que pasen a la 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