Farcellets de mango i pasta fil·lo

Farcellets de mango i pasta fil·lo

[Aquest és un post escrit mano a mano amb el meu amic Amadeu.
En negre, les seves intervencions; en blau les meves]

Diuen que experimentar a la cuina, perpetrant plats gustosos i amb un mínim d’originalitat és una dèria que promou tant el creixement personal com el desenvolupament de les relacions socials. És un fet. D’una banda regales a les amistats amb àpats interessants (i, ocasionalment, alguna salmonel.losi o intoxicació boletaire…). De vegades els condemnes a provar coses immenjables on es demostra qui son els amics de veritat. Va com va

D’altra banda, fas bones migues amb grillats que, com tu, tenen aquesta malaltissa obsessió per remenar cassoles i alimentar amics afamats. Dios los cria y ellos se meten en la cocina…

És degut a això, que la Laura de Cuinejar, i l’Amadeu de LaFábricaDeCemento, vàrem tenir el gust de celebrar fa unes setmanes les “Primeres Jornades conjuntes gastronòmiques de: tu, què portem de postres a ca la Caty?” en que varem intentar perpetrar una tatin de mango, però degut a un error tècnic dels ineptes de la Fàbrica, que no valen per res, i es varen equivocar al comprar la pasta, varem tenir que improvisar. Bé, d’això se’n diu amnèsia selectiva creativa i proposa reptes ben interessants. Amadeu, ens fem grans…. Això tu, jo em faig ample…

Teníem davant nostre el desafiament de dos mangos excel.lents i un inapropiat paquet de pasta filo… però com que som valents i/o agosarats, i només teníem dues horetes per solucionar el compromís, varem optar per tirar pel dret e inventar-nos una mena de baclaves de mango. Be, la idea era fer farcellets de mango, però el tema empaquetat va mostrar ser més complicat del que pensàvem.

Al principi ens van sortir tant desiguals que pensàvem titular-les com “Esquizofrènia deconstructiva de pastelets semiorientals farcits de mango” (jo soc incapaç de pensar una frase així !) Al final, però, en varem anar aprenent i ens van sortir aquestes baclaves, que van quedar boníssimes, elles, nosaltres com a bons cuiners i les nostres amigues la Lupe i la Caty admirades de les nostres habilitats…. Crec, per cert que la Caty ja ha tornat a fer la recepta per a unes altres amigues… (bon símptoma!).

I ja sense més prevaricacions us deixo amb l’amiga Laura que us explicarà què cal i cóm s’ha de procedir per fer-les… Que les gaudiu!

Uff, sempre em toca a mi la part didàctica. Coses de l’ofici. A veure, necessitarem:

2 mangos ben hermosos
Un paquet de pasta fil.lo
150 gr. de mantega
Sucre moré
Pebre negra
i un grapadet de llavors de sèsam
o una mica de sucre glas, per decorar.

Pelem i tallem el mango a bocins i el posem en una paella amb la mantega i el sucre i l’anem caramel.litzant lentament. Un cop ja fet, el deixem refredar una miqueta i retirem el mango. (La barreja de sucre i mantega sobrera es pot fer servir per a fer galetes, simplement afegint farina blanca i deixant reposar la massa en forma de rul.lo a la nevera. Es talla a rodelles i es cou al forn.

A banda, agafem una làmina de pasta fil.lo, la pintem amb mantega fosa i la pleguem de manera que quedin tres o quatre capes superposades. Fem servir la superfície com a embolcall del farcellet: el farcim amb una cullerada de mango caramel.litzat i el pleguem de la manera i el pleguem de la manera que se’ns acudeixi: com un caneló, en forma de triangle, com un paquetet rectangular… Pintem la superfície del farcellet amb més mantega fosa.

Ho coem al forn a uns 180º fins que està ben daurat i cruixent. Se serveix preferentment tebi. Per a golafres, es pot acompanyar de gelat de vainilla o nata muntada.

I de Banda Sonora, la que escoltavem mentre trastejàvem per la cuina: September dels Earth, Wind & Fire



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