{"id":137574,"title":"Aripioare cu usturoi \u0219i parmezan","modified":"2026-06-15T09:12:34+02:00","plain":"Sosul cu usturoi \u0219i parmezan, sau \u201egarlic parm\u201d, vine direct din Statele Unite sau, mai exact, din puternica influen\u021b\u0103 italian\u0103 din regiunea New York\u2013Connecticut. C\u00e2nd merg acolo s\u0103-mi v\u0103d familia, o por\u021bie zdrav\u0103n\u0103 de astfel de aripioare e nelipsit\u0103. \n\n\n\nRe\u021beta poate p\u0103rea gras\u0103 (\u0219i, desigur, pute\u021bi reduce cantitatea de unt la jum\u0103tate, dac\u0103 dori\u021bi), dar v\u0103 garantez c\u0103, odat\u0103 ce preparatul este gata, nu se simte deloc. \n\n\n\nPentru arome asiatice, \u00eencerca\u021bi \u0219i re\u021beta mea de aripioare cu sos de soia\n\n\n\nIngredientele pentru aripioarele cu usturoi \u0219i parmezan\n\n\n\nParmezanul: pute\u021bi, desigur, s\u0103-l \u00eenlocui\u021bi cu pecorino, dac\u0103 \u00eel prefera\u021bi, dar v\u0103 recomand \u00een orice caz s\u0103-l rade\u021bi chiar voi \u0219i s\u0103 evita\u021bi br\u00e2nza gata ras\u0103. \u00cen rest, face\u021bi cum vre\u021bi, dar, \u00een calitate de preot al sfintei friteuze, aceasta este porunca mea.\n\n\n\nP\u0103trunjelul: folosirea p\u0103trunjelului proasp\u0103t este esen\u021bial\u0103! Chiar schimb\u0103 totul fa\u021b\u0103 de varianta uscat\u0103.\n\n\n\nUsturoiul este, \u00een schimb, un caz aparte: at\u00e2t usturoiul proasp\u0103t, c\u00e2t \u0219i cel pudr\u0103 aduc fiecare nuan\u021be proprii \u00een gustul final al aripioarelor. A\u0219adar, folosi\u021bi-le pe am\u00e2ndou\u0103. Nu uita\u021bi s\u0103 \u00eendep\u0103rta\u021bi germenele din usturoiul proasp\u0103t. \u00cen ceea ce prive\u0219te usturoiul pudr\u0103, alege\u021bi unul c\u00e2t mai fin posibil. \n\n\n\nSfaturi pentru aripioare cu usturoi \u0219i parmezan perfecte\n\n\n\nPr\u0103jirea \u00een dou\u0103 etape este op\u021bional\u0103, dar, dac\u0103 o face\u021bi, ob\u021bine\u021bi o crust\u0103 inconfundabil de crocant\u0103! Pute\u021bi afla mai multe despre principiul din spatele ei \u00een articolul meu complet pe aceast\u0103 tem\u0103. De asemenea, este important s\u0103 pr\u0103ji\u021bi \u00een tran\u0219e mici, \u00een func\u021bie de dimensiunea friteuzei sau a crati\u021bei. Dac\u0103 pune\u021bi prea multe deodat\u0103, temperatura uleiului va sc\u0103dea \u0219i ve\u021bi ob\u021bine o crust\u0103 neuniform\u0103, cr\u0103pat\u0103, desprins\u0103 \u0219i lipsit\u0103 de crocant. \n\n\n\nCu ce s\u0103 servi\u021bi aripioarele cu usturoi \u0219i parmezan?\n\n\n\nV\u0103 recomand s\u0103 le servi\u021bi al\u0103turi de be\u021bi\u0219oare de \u021belin\u0103 Apio \u0219i de sosul meu special pentru aripioare\n\n\n\n\n\n\tAripioare cu usturoi \u0219i parmezan\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t12 aripioareMarinad\u01031 linguri\u021b\u0103 de sare1 linguri\u021b\u0103 de boiaSos de usturoi \u0219i parmezan1 unt topit45 g parmezan ras1 lingur\u0103 de usturoi tocat1 lingur\u0103 de p\u0103trunjel tocat1 lingur\u0103 de pudr\u0103 de usturoiAluat de pr\u0103jit30 g amidon de porumb60 g f\u0103in\u0103 de gr\u00e2u1 ou90 g ap\u0103 mineral\u0103 carbogazoas\u0103 rece1 lingur\u0103 de pudr\u0103 de usturoi2 linguri\u021b\u0103 de boia1 un praf de sare\t\n\t\n\t\t Marina\u021bi aripioarele timp de 10 minute. \u00centr-un bol, amesteca\u021bi ingredientele pentru aluatul de pr\u0103jit, apoi ad\u0103uga\u021bi aripioarele. Pr\u0103ji\u021bi-le 7 minute la 180 de grade. L\u0103sa\u021bi-le s\u0103 se odihneasc\u0103 5 minute. Pr\u0103ji\u021bi-le din nou 5 minute, p\u00e2n\u0103 se rumenesc frumos. \u00centr-un bol, amesteca\u021bi toate ingredientele pentru sos, mai pu\u021bin untul. Topi\u021bi untul la foc mediu. Turna\u021bi untul \u00een bolul cu sos \u0219i amesteca\u021bi bine. \u00centr-un bol mare, amesteca\u021bi aripioarele cu sosul.\t\n\t\n\t\t\t\n\t\n\t\tAm\u00e9ricaine, Italienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137574","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=137574"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137574\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/1983"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137574"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137574"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}