{"id":778,"date":"2024-08-10T05:35:52","date_gmt":"2024-08-10T05:35:52","guid":{"rendered":"https:\/\/secretelebunicii.ro\/?p=778"},"modified":"2024-08-10T05:35:52","modified_gmt":"2024-08-10T05:35:52","slug":"plachie-de-peste-cu-un-sos-dulce-acrisor","status":"publish","type":"post","link":"http:\/\/secretelebunicii.ro\/?p=778","title":{"rendered":"Plachie de pe\u0219te cu un Sos dulce-acri\u0219or"},"content":{"rendered":"<p><strong>Plachia<\/strong> este o m\u00e2ncare de pe\u0219te cu un sos dulce-acri\u0219or, pe baz\u0103 de ceap\u0103. Pentru preparare se folose\u0219te pe\u0219te alb cu carnea dulceag\u0103 (crapul este des folosit, dar nu-mi prea place, \u00een plus e prea mare pentru 2 persoane; caras, ro\u0219ioar\u0103 nu g\u0103sesc la Cluj; a\u0219a c\u0103 am ales un pe\u0219te de ap\u0103 s\u0103rat\u0103 cu carnea dulce: bibanul de mare). Ceapa contribuie \u0219i ea la \u201c\u00eendulcirea\u201d sosului.<\/p>\n<p><strong>Ingrediente:<\/strong><\/p>\n<ul>\n<li>500-750 gr de pe\u0219te<\/li>\n<li>2 cepe<\/li>\n<li>2 c\u0103\u021bei mari de usturoi<\/li>\n<li>50 ml vin alb sec<\/li>\n<li>80 ml bulion<\/li>\n<li>1 foaie de dafin<\/li>\n<li>1 fir de cimbru<\/li>\n<li>2 boabe de ienibahar (op\u021bional)<\/li>\n<li>1\/4 linguri\u021b\u0103 boabe de piper negru<\/li>\n<li>1\/2 lingur\u0103 o\u021bet<\/li>\n<li>1 leg\u0103turic\u0103 p\u0103trunjel<\/li>\n<li>50 ml ulei<\/li>\n<\/ul>\n<p><strong>Sup\u0103 baz\u0103:<\/strong><\/p>\n<ul>\n<li>capetele \u0219i cozile pe\u0219tilor<\/li>\n<li>1 morcov<\/li>\n<li>1 felie \u021belin\u0103<\/li>\n<li>1 ro\u0219ie mic\u0103<\/li>\n<\/ul>\n<hr \/>\n<p><strong>Mod de preparare:<\/strong><\/p>\n<ol>\n<li><strong>Preg\u0103tirea pe\u0219telui:<\/strong> Cur\u0103\u021ba\u021bi pe\u0219tele de intestine \u0219i t\u0103ia\u021bi aripioarele cu o foarfec\u0103. \u00cendep\u0103rta\u021bi solzii. T\u0103ia\u021bi coada \u0219i capul \u0219i p\u0103stra\u021bi-le pentru supa baz\u0103. Dac\u0103 ave\u021bi un pe\u0219te mare, t\u0103ia\u021bi-l \u00een buc\u0103\u021bi de aproximativ 250 gr. Dac\u0103 ave\u021bi pe\u0219ti mici, \u00eei pute\u021bi l\u0103sa \u00eentregi. Eu am folosit 2 bibani de mare de 350 gr fiecare, iar dup\u0103 cur\u0103\u021bare am r\u0103mas cu 2 buc\u0103\u021bi de 250 gr fiecare pe care le-am l\u0103sat \u00eentregi \u0219i le-am crestat \u00een c\u00e2teva locuri pe l\u0103\u021bime. Sosul care va rezulta din cantit\u0103\u021bile date este suficient pentru 3 por\u021bii, a\u0219a c\u0103 pute\u021bi folosi 3 buc\u0103\u021bi de pe\u0219te de 250 gr.<\/li>\n<li><strong>Condimentarea pe\u0219telui:<\/strong> Pres\u0103ra\u021bi buc\u0103\u021bile de pe\u0219te cu sare grunjoas\u0103 de mare at\u00e2t \u00een interior, c\u00e2t \u0219i \u00een exterior. L\u0103sa\u021bi-le s\u0103 stea p\u00e2n\u0103 ave\u021bi nevoie de ele.<\/li>\n<li><strong>Prepararea supei baz\u0103:<\/strong> \u00centr-o cr\u0103ticioar\u0103, pune\u021bi capetele \u0219i cozile de pe\u0219te \u00eempreun\u0103 cu morcovul, \u021belina \u0219i ro\u0219ia t\u0103iate buc\u0103\u021bi. Ad\u0103uga\u021bi ap\u0103 doar c\u00e2t s\u0103 acopere totul \u0219i fierbe\u021bi la foc mic, cu capac, timp de 20-30 minute. Strecoar\u0103 supa.<\/li>\n<li><strong>Pr\u0103jirea pe\u0219telui:<\/strong> \u00cenc\u0103lzi\u021bi uleiul \u0219i pr\u0103ji\u021bi buc\u0103\u021bile de pe\u0219te pe ambele p\u0103r\u021bi doar p\u00e2n\u0103 sunt pe jum\u0103tate f\u0103cute (aproximativ 2 minute pe fiecare parte, p\u00e2n\u0103 prind un pic de culoare; nu le l\u0103sa\u021bi s\u0103 se rumeneasc\u0103 foarte tare ca s\u0103 nu se usuce carnea). Scoate\u021bi pe\u0219tele pe o farfurie.<\/li>\n<li><strong>Prepararea sosului:<\/strong> Ad\u0103uga\u021bi \u00een gr\u0103simea r\u0103mas\u0103 ceapa t\u0103iat\u0103. C\u0103li\u021bi ceapa, amestec\u00e2nd din c\u00e2nd \u00een c\u00e2nd la foc mic, p\u00e2n\u0103 este foarte moale \u0219i \u00eencepe s\u0103 prind\u0103 un pic de culoare (cca 15-20 minute). Ad\u0103uga\u021bi usturoiul t\u0103iat felii \u0219i mai c\u0103li\u021bi 1 minut.<\/li>\n<li><strong>Ad\u0103ugarea ingredientelor lichide:<\/strong> Ad\u0103uga\u021bi foaia de dafin \u0219i vinul \u0219i fierbe\u021bi la foc mediu p\u00e2n\u0103 vinul se evapor\u0103. Ad\u0103uga\u021bi bulionul \u0219i fierbe\u021bi 2-3 minute la foc mediu p\u00e2n\u0103 vede\u021bi c\u0103 se adun\u0103 ulei pe marginea crati\u021bei.<\/li>\n<li><strong>Completarea sosului:<\/strong> Ad\u0103uga\u021bi 300 ml din supa-baz\u0103 de pe\u0219te, cimbrul, ienibaharul, boabele de piper \u0219i sare dup\u0103 gust. Aduce\u021bi la fierbere \u0219i fierbe\u021bi cu un capac timp de 30 minute, la foc mic.<\/li>\n<li><strong>Ajustarea gustului:<\/strong> Potrivi\u021bi sosul de sare. Dac\u0103 sosul este foarte dulce (depinde de ceap\u0103 \u0219i de bulion), ad\u0103uga\u021bi pu\u021bin o\u021bet, doar c\u00e2t s\u0103-l echilibra\u021bi.<\/li>\n<li><strong>Finalizarea preparatului:<\/strong> Ad\u0103uga\u021bi jum\u0103tate din p\u0103trunjelul tocat \u0219i buc\u0103\u021bile de pe\u0219te \u00een sos. Stropi\u021bi buc\u0103\u021bile de pe\u0219te cu sos, s\u0103 se \u00eembibe bine. Pune\u021bi capacul \u0219i mai fierbe\u021bi \u00eenc\u0103 5-10 minute (doar c\u00e2t pe\u0219tele s\u0103 se fac\u0103 de tot).<\/li>\n<li><strong>Servirea:<\/strong> Opri\u021bi focul \u0219i l\u0103sa\u021bi s\u0103 stea 10 minute pentru a se \u00eembina aromele. Servi\u021bi pe pat de m\u0103m\u0103ligu\u021b\u0103, pres\u0103rat cu restul de p\u0103trunjel tocat. <strong>Poft\u0103 bun\u0103!<\/strong><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Plachia este o m\u00e2ncare de pe\u0219te cu un sos dulce-acri\u0219or, pe baz\u0103 de ceap\u0103. Pentru preparare se folose\u0219te pe\u0219te alb cu carnea dulceag\u0103 (crapul este des folosit, dar nu-mi prea place, \u00een plus e prea mare pentru 2 persoane; caras, ro\u0219ioar\u0103 nu g\u0103sesc la Cluj; a\u0219a c\u0103 am ales un pe\u0219te de ap\u0103 s\u0103rat\u0103 cu [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":779,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-778","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fel-principal"],"_links":{"self":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts\/778","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=778"}],"version-history":[{"count":1,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts\/778\/revisions"}],"predecessor-version":[{"id":780,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts\/778\/revisions\/780"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/media\/779"}],"wp:attachment":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=778"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=778"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=778"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}