En 2026, cada Open Barri celebra la identitat gastrono\u0300mica de la seva zona a trave\u0301s d\u2019una tapa que funciona com a retrat cultural, que acosta l\u2019arquitectura a trave\u0301s del paladar i que mostra com cada barri expressa la seva identitat tambe\u0301 des de la cuina.D\u2019hivern i la zona Nou Barris, les migas funcionen com una picada d\u2019ullet directa a la seva histo\u0300ria popular: un plat senzill que reflecteix la forc\u0327a d\u2019una comunitat que se secunda, es barreja i es reinventa. Unes migas que parlen de resiste\u0300ncia tranquil\u00b7la, de taules compartides i d\u2019un barri que mai perd el seu sentit col\u00b7lectiu.<\/p>\n
En una paella o cassola hi posem l\u2019oli i hi fregim el xoric\u0327o i la cansalada viada.\u2028A continuacio\u0301, hi fregim els pebrots tallats en tires. Els traiem i els reservem. El cap de setmana de portes obertes oferiran aquesta recepta,\u00a0 el dissabte 28\/02 al Bar Iba\u00f1ez<\/span> (Mercat de Montserrat, parada 217),\u00a0 i el dissabte 28\/02 i diumengue 01\/03 al\u00a0Bar Bodega Molina<\/span> (carrer Baltasar Graci\u00e1n, 10) .<\/p>\n<\/div>\n <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":" En 2026, cada Open Barri celebra la identitat gastrono\u0300mica de la seva zona.<\/p>\n","protected":false},"author":2,"featured_media":59390,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"nou-format-post.php","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1101],"tags":[],"class_list":["post-59389","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-open-barri"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.48hopenhousebarcelona.org\/ca\/wp-json\/wp\/v2\/posts\/59389","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.48hopenhousebarcelona.org\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.48hopenhousebarcelona.org\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.48hopenhousebarcelona.org\/ca\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.48hopenhousebarcelona.org\/ca\/wp-json\/wp\/v2\/comments?post=59389"}],"version-history":[{"count":24,"href":"https:\/\/www.48hopenhousebarcelona.org\/ca\/wp-json\/wp\/v2\/posts\/59389\/revisions"}],"predecessor-version":[{"id":61639,"href":"https:\/\/www.48hopenhousebarcelona.org\/ca\/wp-json\/wp\/v2\/posts\/59389\/revisions\/61639"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.48hopenhousebarcelona.org\/ca\/wp-json\/wp\/v2\/media\/59390"}],"wp:attachment":[{"href":"https:\/\/www.48hopenhousebarcelona.org\/ca\/wp-json\/wp\/v2\/media?parent=59389"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.48hopenhousebarcelona.org\/ca\/wp-json\/wp\/v2\/categories?post=59389"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.48hopenhousebarcelona.org\/ca\/wp-json\/wp\/v2\/tags?post=59389"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nMIGAS DEL PASTOR DE NOU BARRIS:<\/strong><\/p>\n
\nHi posem els alls tallats en la\u0300mines fines i, quan es comencin a daurar, hi
\nafegim el pa sec que haurem engrunat i xopat pre\u0300viament amb unes gotes\u2028d\u2019aigua per humitejar-lo.
\nRemenem el pa de manera constant a foc mitja\u0300 perque\u0300 aixi\u0301 es vagi esmicolant i, finalment, quan el pa comenci a daurar-se les migas estaran llestes.\u2028Hi afegim els pebrots i les carns que teni\u0301em reservats i remenem un parell\u2028de minuts me\u0301s. Ho servim acompanyat del rai\u0308m.<\/p>\n
\nIngredients per a quatre persones\u2028<\/strong>
\n* 500 gr de pa sec de molla densa
\n* 10 grans d\u2019all
\n* 200 gr de xori\u00e7o
\n* 275 gr de pebrots verds
\n* 200 gr de cansalada viada
\n* 400 gr de ra\u00efm blanc
\n* Un rajol\u00ed d\u2019aigua
\n* Oli d\u2019oliva verge extra
\n* Un xic de sal<\/p>\n