{"id":324,"date":"2024-07-14T10:57:09","date_gmt":"2024-07-14T10:57:09","guid":{"rendered":"https:\/\/secretelebunicii.ro\/?p=324"},"modified":"2024-07-14T10:57:09","modified_gmt":"2024-07-14T10:57:09","slug":"reteta-originala-de-mici-gasita-intr-o-scrisoare-veche-de-100-de-ani","status":"publish","type":"post","link":"http:\/\/secretelebunicii.ro\/?p=324","title":{"rendered":"Re\u021beta original\u0103 de mici, g\u0103sit\u0103 \u00eentr-o scrisoare veche de 100 de ani"},"content":{"rendered":"<div class=\"flex-shrink-0 flex flex-col relative items-end\">\n<div>\n<div class=\"pt-0.5 juice:pt-0\">\n<div class=\"gizmo-bot-avatar flex h-6 w-6 items-center justify-center overflow-hidden rounded-full juice:h-8 juice:w-8\">\n<div class=\"relative p-1 rounded-sm flex items-center justify-center bg-token-main-surface-primary text-token-text-primary h-8 w-8\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col agent-turn\">\n<div class=\"flex-col gap-1 md:gap-3\">\n<div class=\"flex flex-grow flex-col max-w-full\">\n<div class=\"min-h-[20px] text-message flex flex-col items-start whitespace-pre-wrap break-words [.text-message+&amp;]:mt-5 juice:w-full juice:items-end overflow-x-auto gap-2\" dir=\"auto\" data-message-author-role=\"assistant\" data-message-id=\"832bcbaa-3755-4c78-94e4-55aaf76e277b\">\n<div class=\"flex w-full flex-col gap-1 juice:empty:hidden juice:first:pt-[3px]\">\n<div class=\"markdown prose w-full break-words dark:prose-invert light\">\n<p><strong>Mititeii &#8211; Re\u021beta original\u0103 de la Restaurantul CARUL CU BERE (16 iunie 1920)<\/strong><\/p>\n<p><strong>Ingrediente:<\/strong><\/p>\n<ul>\n<li><strong>Pentru carne:<\/strong>\n<ul>\n<li>1 kg carne de vit\u0103 (preferabil ceaf\u0103 sau piept)<\/li>\n<li>100-150 g seu de vit\u0103 sau de oaie (dac\u0103 este necesar)<\/li>\n<\/ul>\n<\/li>\n<li><strong>Pentru zeama de oase:<\/strong>\n<ul>\n<li>500 g oase de vit\u0103 cu m\u0103duv\u0103 pentru fiecare kilogram de carne<\/li>\n<\/ul>\n<\/li>\n<li><strong>Mirodenii \u0219i condimente pentru fiecare kilogram de carne:<\/strong>\n<ul>\n<li>8 g piper proasp\u0103t pisat m\u0103runt<\/li>\n<li>12 g cimbru uscat c\u00e2t mai proasp\u0103t pisat m\u0103runt<\/li>\n<li>4 g enibahar pisat m\u0103runt<\/li>\n<li>2 g coriandru pisat m\u0103runt<\/li>\n<li>2 g chimion turcesc pisat m\u0103runt<\/li>\n<li>1 g anason stelat pisat m\u0103runt<\/li>\n<li>8 g bicarbonat de sodiu<\/li>\n<li>1 linguri\u021b\u0103 zeam\u0103 de l\u0103m\u00e2ie<\/li>\n<li>1 lingur\u0103 untdelemn<\/li>\n<li>1 c\u0103p\u0103\u021b\u00e2n\u0103 bun\u0103 de usturoi rom\u00e2nesc (cu coaja rozalie)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>Mod de preparare:<\/strong><\/p>\n<ol>\n<li><strong>Preg\u0103tirea c\u0103rnii:<\/strong>\n<ul>\n<li>Se ia carnea de vit\u0103 de la g\u00e2t (sau ceaf\u0103\/piept) \u0219i se trece de dou\u0103 ori prin ma\u0219ina de tocat pentru a ob\u021bine o textur\u0103 fin\u0103 \u0219i uniform\u0103.<\/li>\n<li>Dac\u0103 carnea este prea slab\u0103, se adaug\u0103 seu de vit\u0103 sau de oaie (100-150 g pentru fiecare kilogram de carne).<\/li>\n<\/ul>\n<\/li>\n<li><strong>Prepararea zeamei de oase:<\/strong>\n<ul>\n<li>Se fierb oasele de vit\u0103 cu m\u0103duv\u0103 \u0219i se las\u0103 s\u0103 scad\u0103 bine. Se folose\u0219te 500 g de oase pentru fiecare kilogram de carne.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Amestecarea ingredientelor:<\/strong>\n<ul>\n<li>\u00centr-un vas mare, se adaug\u0103 bicarbonatul de sodiu stins cu zeama de l\u0103m\u00e2ie.<\/li>\n<li>Se adaug\u0103 treptat jum\u0103tate din zeama de oase, toate mirodeniile \u0219i condimentele, cu excep\u021bia usturoiului.<\/li>\n<li>Se fr\u0103m\u00e2nt\u0103 carnea timp de o or\u0103, ad\u0103ug\u00e2nd treptat ingredientele.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Refrigerarea \u0219i odihna:<\/strong>\n<ul>\n<li>Amestecul se acoper\u0103 \u0219i se las\u0103 la frigider (ghe\u021bar) pentru o zi \u0219i o noapte.<\/li>\n<li>Dup\u0103 acest timp, se scoate \u0219i se las\u0103 c\u00e2teva ore la dezmor\u021bit, apoi se fr\u0103m\u00e2nt\u0103 din nou timp de 30 de minute cu restul de zeam\u0103 de oase dezmor\u021bit\u0103.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Preg\u0103tirea mujdeiului:<\/strong>\n<ul>\n<li>Se face un mujdei de usturoi cu ap\u0103 c\u0103ldu\u021b\u0103 dintr-o c\u0103p\u0103\u021b\u00e2n\u0103 de usturoi pentru fiecare kilogram de carne.<\/li>\n<li>Mujdeiul se las\u0103 la tras o jum\u0103tate de or\u0103, apoi se strecoar\u0103 printr-un tifon \u0219i se adaug\u0103 la amestecul de carne, fr\u0103m\u00e2nt\u00e2nd din nou timp de 15 minute.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Formarea \u0219i zv\u00e2ntarea mititeilor:<\/strong>\n<ul>\n<li>Amestecul se d\u0103 din nou la frigider p\u00e2n\u0103 a doua zi.<\/li>\n<li>Cu trei ore \u00eenainte de pr\u0103jire, se scoate pentru a se \u00eenc\u0103lzi \u0219i muia.<\/li>\n<li>Se formeaz\u0103 mititeii ca de un deget mare lungime \u0219i ca de dou\u0103 degete grosime.<\/li>\n<li>Se ung cu untdelemn pe toate p\u0103r\u021bile \u0219i se las\u0103 s\u0103 stea la zv\u00e2ntat un ceas.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Pr\u0103jirea mititeilor:<\/strong>\n<ul>\n<li>Mititeii se pr\u0103jesc pe jar iute de lemne sau c\u0103rbune, ung\u00e2ndu-se din c\u00e2nd \u00een c\u00e2nd cu mujdei.<\/li>\n<li>Fiecare mititel se \u00eentoarce de trei ori p\u00e2n\u0103 este pr\u0103jit.<\/li>\n<li>Mititeii nu trebuie s\u0103 se p\u0103trund\u0103 complet pentru a nu se usca sucul \u0219i savoarea condimentelor.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Servirea:<\/strong>\n<ul>\n<li>Mititeii se servesc al\u0103turi de chifle proaspete sau felii de franzel\u0103, cu mu\u0219tar de Dijon sau mu\u0219tar picant, dup\u0103 preferin\u021b\u0103.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<p><strong>Sfaturi pentru adaptarea re\u021betei la prezent:<\/strong><\/p>\n<ul>\n<li>Folosi\u021bi anason stelat, care se g\u0103se\u0219te \u00een magazinele cu condimente orientale.<\/li>\n<li>Pute\u021bi folosi ceaf\u0103 sau piept de vit\u0103 dac\u0103 nu g\u0103si\u021bi carne de vit\u0103 de la g\u00e2t.<\/li>\n<li>Nu confunda\u021bi chimionul turcesc cu chimenul.<\/li>\n<li>Ad\u0103uga\u021bi circa 10 g de sare (o lingur\u0103 ras\u0103) la kilogramul de carne.<\/li>\n<li>L\u0103sa\u021bi supa de oase s\u0103 scad\u0103 p\u00e2n\u0103 devine v\u00e2scoas\u0103.<\/li>\n<li>Folosi\u021bi usturoi rom\u00e2nesc, cu coaja rozalie.<\/li>\n<\/ul>\n<p><strong>Poft\u0103 bun\u0103 \u0219i spor la g\u0103tit!<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Mititeii &#8211; Re\u021beta original\u0103 de la Restaurantul CARUL CU BERE (16 iunie 1920) Ingrediente: Pentru carne: 1 kg carne de vit\u0103 (preferabil ceaf\u0103 sau piept) 100-150 g seu de vit\u0103 sau de oaie (dac\u0103 este necesar) Pentru zeama de oase: 500 g oase de vit\u0103 cu m\u0103duv\u0103 pentru fiecare kilogram de carne Mirodenii \u0219i condimente [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":325,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,5],"tags":[],"class_list":["post-324","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aperitive-si-gustari","category-fel-principal"],"_links":{"self":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts\/324","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=324"}],"version-history":[{"count":1,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts\/324\/revisions"}],"predecessor-version":[{"id":326,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts\/324\/revisions\/326"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/media\/325"}],"wp:attachment":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=324"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=324"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=324"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}