{"id":137561,"title":"Philly Cheesesteak","modified":"2026-06-15T09:12:14+02:00","plain":"Ca american, trebuia neap\u0103rat s\u0103 public re\u021beta de Philly cheesesteak. Cum familia mea provine din aceast\u0103 regiune a Statelor Unite, am avut norocul s\u0103 m\u0103 bucur, verile, de acest sandvi\u0219 considerat unul dintre cele mai calorice din lume. Crede\u021bi-m\u0103, este un deliciu care v\u0103 va cuceri papilele gustative.\n\n\n\nCe este Philly cheesesteak?\n\n\n\nTradus literal prin \u201esandvi\u0219 cu br\u00e2nz\u0103 \u0219i friptur\u0103\u201d, cred c\u0103 ofer\u0103 deja un indiciu clar despre componentele principale ale acestei minun\u0103\u021bii.\n\n\n\nEste, a\u0219adar, un sandvi\u0219 din carne de vit\u0103, br\u00e2nz\u0103 (de regul\u0103 provolone) \u0219i garnituri specifice, precum ardei sau ceap\u0103 caramelizat\u0103.\n\n\n\nOriginile Philly cheesesteak-ului\n\n\n\nCheesesteak-ul \u00ee\u0219i are originile \u00een povestea a doi fra\u021bi, Pat \u0219i Harry Olivieri, care aveau un chio\u0219c de hot-dogi l\u00e2ng\u0103 pia\u021ba italian\u0103 din South Philadelphia.\n\n\n\n\u00cen anii 1930, le-a venit ideea s\u0103 creeze noi tipuri de sandvi\u0219uri, iar inven\u021bia lor consta din carne de vit\u0103 \u0219i ceap\u0103 la gr\u0103tar, \u00eentr-o chifl\u0103 pr\u0103jit\u0103, f\u0103r\u0103 br\u00e2nz\u0103. Abia \u00een anii 1940, pe m\u0103sur\u0103 ce sandvi\u0219ul a devenit tot mai popular, un angajat de la loca\u021bia Olivieri’s de pe Ridge Ave. a ad\u0103ugat provolone, d\u00e2nd astfel na\u0219tere cheesesteak-ului.\n\n\n\nPopularitatea cheesesteak-ului a crescut rapid, iar Geno’s \u0219i-a deschis por\u021bile \u00een anii 1960, chiar vizavi de Pat’s, d\u00e2nd na\u0219tere unei rivalit\u0103\u021bi amicale care continu\u0103 \u0219i ast\u0103zi. De-a lungul deceniilor, numeroase restaurante din Philadelphia \u0219i-au pus propria amprent\u0103 asupra cheesesteak-ului.\n\n\n\nCelebrul cheesesteak c\u00e2t un bra\u021b de la Max’s Steaks\n\n\n\nFie c\u0103 vorbim despre John’s Roast Pork, cunoscut pentru cheesesteak-uri, sandvi\u0219urile cu porc fript \u0219i \u0219ni\u021belele sale de pui, fie despre Max’s Steaks, \u00een nordul Philadelphiei, unde se poate savura un cheesesteak c\u00e2t propriul bra\u021b, aceste localuri, al\u0103turi de multe altele, au reinterpretat re\u021beta original\u0103 \u0219i au format genera\u021bii \u00eentregi de admiratori fideli.\n\n\n\n\n\n\tPhilly cheesesteak\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t250 g steak de vit\u0103, feliat foarte sub\u021bire0.5 ceap\u0103, t\u0103iat\u0103 felii sub\u021biri0.5 ardei verde, t\u0103iat foarte sub\u021bire1 lingur\u0103 de pudr\u0103 de usturoi1 linguri\u021b\u0103 de sare1 linguri\u021b\u0103 de piper200 g provolone, ras sau t\u0103iat felii1 baghet\u0103\t\n\t\n\t\t C\u0103li\u021bi ceapa la foc mare timp de 2-3 minute Ad\u0103uga\u021bi ardeiul \u0219i c\u0103li\u021bi-l \u00eenc\u0103 2 minute. Pune\u021bi deoparte Sota\u021bi carnea 3-4 minute cu sarea, piperul \u0219i pudra de usturoi Ad\u0103uga\u021bi din nou legumeleForma\u021bi o "linie" de carne de lungimea baghetei Ad\u0103uga\u021bi br\u00e2nza deasupra, apoi acoperi\u021bi 1-3 minute, p\u00e2n\u0103 se tope\u0219te Cu ajutorul unei spatule, a\u0219eza\u021bi totul \u00een baghet\u0103\t\n\t\n\t\t\t\n\t\n\t\t\t\n\n\n\n\n\nCon\u021binutul acestei campanii de promovare reflect\u0103 exclusiv pozi\u021bia autorului \u0219i este responsabilitatea sa deplin\u0103. Comisia European\u0103 \u0219i Agen\u021bia Executiv\u0103 European\u0103 pentru Cercetare (REA) declin\u0103 orice r\u0103spundere pentru orice utilizare care ar putea fi dat\u0103 informa\u021biilor cuprinse aici. \u200b","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137561","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=137561"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137561\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/2441"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}