{"id":170446,"title":"Cheese Naan mai bun ca la restaurant","modified":"2026-09-13T17:25:34+02:00","plain":"Naan-uri pufoase umplute cu mozzarella \u0219i ardei iute, rumenite \u00een tigaie \u0219i apoi direct pe flac\u0103r\u0103 pentru a ob\u021bine pete aurii delicioase\n\n\n\nRumenit \u0219i frumos umflat, naan-ul cu br\u00e2nz\u0103 poate dezv\u0103lui, \u00een func\u021bie de tradi\u021bie, fie o inim\u0103 s\u0103rat\u0103 \u0219i topit\u0103, fie o umplutur\u0103 cald\u0103 de paneer bine condimentat. Denumirea de \u201echeese naan\u201d nu desemneaz\u0103 a\u0219adar un singur preparat, ci dou\u0103, fiecare cu o poveste distinct\u0103. \n\n\n\nUnul este o p\u00e2ine umplut\u0103 cu paneer originar\u0103 din Punjab. Cel\u0103lalt, creat la Paris, pune \u00een valoare o br\u00e2nz\u0103 fin\u0103 \u0219i topit\u0103. Ambele merit\u0103 toat\u0103 aten\u021bia. Pe scurt, nu degeaba este una dintre cele mai comandate specialit\u0103\u021bi \u00een restaurantele indiene.\n\n\n\nInventat \u00een Occident, la fel ca celebrul butter chicken\n\n\n\nCe este cheese naan-ul?\n\n\n\nCuv\u00e2ntul \u201enaan\u201d provine din persanul n\u0101n, termen generic ce desemneaz\u0103 p\u00e2inea \u00een spa\u021biul persanofon. \u00cen Asia de Sud, acesta se refer\u0103 la o p\u00e2ine plat\u0103 dospit\u0103, coapt\u0103 direct pe pere\u021bii unui cuptor tandoor. Aluatul se bazeaz\u0103 \u00een general pe f\u0103in\u0103 rafinat\u0103 de gr\u00e2u, maida, uneori combinat\u0103 cu f\u0103in\u0103 integral\u0103 atta. Este hidratat cu ap\u0103 \u0219i, adesea, cu iaurt simplu, dahi, pentru a c\u0103p\u0103ta fr\u0103gezime \u0219i o not\u0103 discret\u0103 de aciditate. \n\n\n\nSavura\u021bi un delicios aloo gobi al\u0103turi de cheese naan\n\n\n\nUneori se adaug\u0103 lapte, precum \u0219i ghee sau ulei. Dospirea se face cu drojdie sau, \u00een multe variante moderne de tip kulcha, cu praf de copt \u0219i bicarbonat de sodiu, care reac\u021bioneaz\u0103 cu aciditatea iaurtului. Aluatul devine astfel elastic \u0219i suplu. La coacere, se umfl\u0103 spectaculos, se rumene\u0219te pe alocuri \u0219i cap\u0103t\u0103 un miez aerat \u0219i stratificat, la fel ca alte p\u00e2ini plate.\n\n\n\nAst\u0103zi, denumirea de \u201echeese naan\u201d face trimitere cel mai adesea la dou\u0103 mari tradi\u021bii. \u00cen buc\u0103t\u0103riile regionale indiene se prepar\u0103 paneer naan sau Amritsari Paneer Kulcha: o umplutur\u0103 de paneer bine scurs\u0103, aromat\u0103 \u0219i care nu se tope\u0219te, \u00eenvelit\u0103 \u00een aluat \u00eenainte de coacere, asezonat\u0103 generos cu chimion, coriandru, ghimbir, ardei iute verde \u0219i un ingredient acidifiant distinct precum amchur (pudr\u0103 de mango verde) sau chaat masala. \n\n\n\nA nu se confunda cu p\u00e2inea chapati\n\n\n\nStilul n\u0103scut la Paris mizeaz\u0103 pe br\u00e2nz\u0103 topit\u0103 por\u021bionat\u0103, \u00een special La Vache Qui Rit, oferind un miez cremos \u0219i fin. Ulterior, adapt\u0103rile din diaspor\u0103 \u0219i din restaurante au integrat amestecuri de mozzarella \u0219i cheddar pentru o textur\u0103 \u0219i mai filant\u0103. \u00cen ambele cazuri, secretul reu\u0219itei st\u0103 \u00eentr-o c\u0103ldur\u0103 intens\u0103. \n\n\n\nDin familia p\u00e2inilor cu br\u00e2nz\u0103, \u00eencerca\u021bi \u0219i khachapuri georgian\n\n\n\nUn cuptor tandoor poate atinge aproximativ 480 \u00b0C. Acas\u0103, se pre\u00eenc\u0103lze\u0219te de obicei o tigaie tawa din font\u0103 sau fier, \u00eenainte de a o trece direct deasupra fl\u0103c\u0103rii deschise. Rezultatul: o crust\u0103 u\u0219or rumenit\u0103 \u0219i crocant\u0103 la exterior, un miez fraged \u0219i pufos, completat de o umplutur\u0103 aromat\u0103 de paneer sau una bogat\u0103 \u0219i filant\u0103 de br\u00e2nz\u0103 topit\u0103. Mic glosar: kalonji sunt semin\u021bele de negrilic\u0103 (chimen negru), iar ajwain este cimbri\u0219orul indian (ajowan).\n\n\n\n\u00cencerca\u021bi \u0219i re\u021beta mea de Palak Paneer\n\n\n\nOriginile Cheese Naan-ului\n\n\n\nTradi\u021bia p\u00e2inilor plate din Asia de Sud este milenar\u0103. T\u0103vi de copt similare tig\u0103ilor tawa au fost descoperite \u00eenc\u0103 din siturile civiliza\u021biei din Valea Indului (Harappa). Sursele literare men\u021bioneaz\u0103 ulterior o mare diversitate de p\u00e2ini, urmate de preparate umplute. \n\n\n\nP\u00e2inea dospit\u0103 denumit\u0103 naan este asociat\u0103 etimologic cu termenul persan n\u0101n \u0219i cu tehnica de coacere \u00een tandoor. \u00cen jurul anului 1300, poetul Amir Khusrau din Delhi consemna n\u0101n-e-tanuk, o turt\u0103 fin\u0103 \u0219i sub\u021bire, \u0219i n\u0101n-e-tanuri, coapt\u0103 tradi\u021bional \u00een tandoor. \n\n\n\nLa curtea imperial\u0103 mogul\u0103, naan-ul era considerat un preparat rafinat, rezervat nobilimii, fiind servit la micul dejun al\u0103turi de kebab sau keema. Aluatul preparat din f\u0103in\u0103, ap\u0103, sare \u0219i maia era \u00eembog\u0103\u021bit cu ghee, lapte, iaurt \u0219i uneori ou\u0103, fiind preg\u0103tit de brutari me\u0219te\u0219ugari cunoscu\u021bi sub numele de naanbais.\n\n\n\nBuc\u0103t\u0103ria imperial\u0103 includea \u0219i diverse aluaturi umplute, printre care renumitele samosa. \u00cen Punjab, o rud\u0103 apropiat\u0103 a naan-ului, kulcha, a devenit rapid o vedet\u0103 a m\u00e2nc\u0103rii stradale \u0219i a localurilor tradi\u021bionale dhaba. \n\n\n\nRe\u021beta clasic\u0103 de naan\n\n\n\n\u00cen buc\u0103t\u0103ria modern\u0103 se folosesc adesea praful de copt \u0219i bicarbonatul de sodiu pentru o dospire rapid\u0103. Tot aici g\u0103sim \u0219i predecesorul regional direct al p\u00e2inii cu br\u00e2nz\u0103: paneer naan sau Amritsari Paneer Kulcha, \u00een care br\u00e2nza paneer condimentat\u0103 \u00ee\u0219i p\u0103streaz\u0103 textura ferm\u0103, oferind arome bogate \u0219i consisten\u021b\u0103 \u00een locul unui miez topit.\n\n\n\nVersiunea cu br\u00e2nz\u0103 topit\u0103 a ap\u0103rut la Paris la sf\u00e2r\u0219itul anilor 1960, odat\u0103 cu deschiderea celebrului restaurant Annapurna \u00een 1967. Inova\u021bia \u00eei este atribuit\u0103 cel mai adesea lui Andr\u00e9 Risser, cel care a avut ideea de a include triunghiuri de La Vache Qui Rit \u00een interiorul aluatului, de\u0219i unele surse men\u021bioneaz\u0103 familia Gupta ca ini\u021biatoare a re\u021betei. \n\n\n\nPreparatul a devenit rapid emblematic. Succesul uria\u0219 al acestui cheese naan \u00een Occident a determinat preluarea lui \u0219i \u00een meniurile din India destinate turi\u0219tilor, al\u0103turi de preparate devenite clasice precum faimosul pui tikka masala.\n\n\n\nDe la o regiune la alta, aceste p\u00e2ini dospite \u0219i umplute \u00ee\u0219i p\u0103streaz\u0103 un loc de cinste la orice mas\u0103 festiv\u0103, savurate fie al\u0103turi de curry-uri aromate, fie unse simplu, c\u00e2t sunt fierbin\u021bi, cu unt sau ghee.\n\n\n\nIngrediente principale pentru Cheese Naan\n\n\n\n\n\n\n\nBr\u00e2nz\u0103 topit\u0103 tartinabil\u0103 (istoric, mai ales La Vache Qui Rit; ast\u0103zi, \u00een India, apar \u0219i sortimente industriale locale precum Amul \u00een versiunile moderne): se tope\u0219te uniform \u0219i creeaz\u0103 un interior catifelat \u0219i cremos. Personal, prefer mozzarella.\n\n\n\nAmestecuri de mozzarella \u0219i cheddar: utilizate \u00een adapt\u0103rile recente din diaspor\u0103 \u0219i din restaurante pentru a ob\u021bine o br\u00e2nz\u0103 extrem de filant\u0103 \u0219i o inim\u0103 topit\u0103 irezistibil\u0103.\n\n\n\nAluat \u00eembog\u0103\u021bit (adesea cu mai mult lapte, iaurt sau unt): garanteaz\u0103 o textur\u0103 deosebit de pufoas\u0103 \u0219i moale.\n\n\n\nUnt cu usturoi (\u0219i, mai rar, ulei de trufe \u00een unele bistrouri pariziene exclusiviste): ofer\u0103 o not\u0103 final\u0103 intens\u0103, de inspira\u021bie occidental\u0103.\n\n\n\n\n\n\tCheese Naan mai bune ca la restaurant\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tPentru aluat250 g f\u0103in\u0103 alb\u0103 (maida)120 g iaurt natur1 linguri\u021b\u0103 zah\u0103r0.5 linguri\u021b\u0103 praf de copt0.25 linguri\u021b\u0103 bicarbonat de sodiu alimentarsare (dup\u0103 gust)1 linguri\u021b\u0103 ulei60 ml ap\u0103 c\u0103ldu\u021b\u0103Pentru umplutur\u0103115 g mozzarella (t\u0103iat\u0103 cubule\u021be mici)1 linguri\u021b\u0103 ardei iu\u021bi verzi (toca\u021bi fin)1\/4 linguri\u021b\u0103 fulgi de ardei iute2 linguri coriandru proasp\u0103t (tocat)1\/4 linguri\u021b\u0103 chaat masalasare (dup\u0103 gust)piper negru m\u0103cinat (dup\u0103 gust)Alte ingrediente1 linguri\u021b\u0103 semin\u021be de susan negru2 linguri coriandru proasp\u0103t (tocat)6 linguri untf\u0103in\u0103 alb\u0103 (pentru \u00eentins aluatul)2 prafuri sareap\u0103\t\n\t\n\t\tPrepararea umpluturiiPune\u021bi \u00eentr-un bol mozzarella, ardeii iu\u021bi verzi, fulgii de ardei iute, coriandrul, amestecul chaat masala, sarea \u0219i piperul.Amesteca\u021bi bine compozi\u021bia p\u00e2n\u0103 la omogenizare, \u00eemp\u0103r\u021bi\u021bi umplutura \u00een 6 por\u021bii egale \u0219i l\u0103sa\u021bi-o deoparte.Prepararea aluatuluiDizolva\u021bi sarea \u00een pu\u021bin\u0103 ap\u0103 \u00eentr-un bol mic, apoi l\u0103sa\u021bi amestecul deoparte (ap\u0103 s\u0103rat\u0103).Pune\u021bi f\u0103ina, iaurtul, zah\u0103rul, praful de copt, bicarbonatul de sodiu, sarea \u0219i uleiul \u00eentr-un bol \u00eenc\u0103p\u0103tor.Turna\u021bi apa c\u0103ldu\u021b\u0103 \u0219i fr\u0103m\u00e2nta\u021bi p\u00e2n\u0103 c\u00e2nd ob\u021bine\u021bi un aluat suplu \u0219i elastic. Acoperi\u021bi bolul cu un \u0219ervet umed \u0219i l\u0103sa\u021bi la dospit timp de 1 or\u0103 \u00eentr-un loc cald.\u00cemp\u0103r\u021bi\u021bi aluatul \u00een 6 por\u021bii egale.Modelare \u0219i coacerePe o suprafa\u021b\u0103 pres\u0103rat\u0103 cu pu\u021bin\u0103 f\u0103in\u0103, \u00eentinde\u021bi o por\u021biune de aluat \u00eentr-un disc cu diametrul de aproximativ 7,5 cm. A\u0219eza\u021bi o por\u021bie de umplutur\u0103 \u00een centru, aduna\u021bi marginile spre mijloc \u0219i sigila\u021bi bine aluatul, apoi aplatiza\u021bi-l u\u0219or.Pres\u0103ra\u021bi deasupra semin\u021be de susan negru \u0219i coriandru tocat, apoi \u00eentinde\u021bi din nou cu sucitorul (folosind pu\u021bin\u0103 f\u0103in\u0103) \u00eentr-o form\u0103 alungit\u0103 de aproximativ 17,5 cm.\u00cencinge\u021bi bine o tigaie antiaderent\u0103 la foc mare. C\u00e2nd este fierbinte, stropi\u021bi-o cu pu\u021bin\u0103 ap\u0103 s\u0103rat\u0103 (f\u0103r\u0103 s\u0103 o \u0219terge\u021bi). Umezi\u021bi o parte a naanului cu pu\u021bin\u0103 ap\u0103, apoi a\u0219eza\u021bi-l \u00een tigaie cu partea umezit\u0103 \u00een jos.Coace\u021bi p\u00e2n\u0103 c\u00e2nd apar mici bule la suprafa\u021b\u0103, apoi \u00eentoarce\u021bi tigaia direct deasupra fl\u0103c\u0103rii deschise \u0219i roti\u021bi-o continuu p\u00e2n\u0103 c\u00e2nd p\u00e2inea se rumene\u0219te frumos \u0219i cap\u0103t\u0103 pete aurii specifice.Lua\u021bi naanul din tigaie \u0219i unge\u021bi-l generos cu aproximativ 1 linguri\u021b\u0103 de unt. Repeta\u021bi procedeul pentru restul de naan-uri \u0219i servi\u021bi-le calde imediat.\t\n\t\n\t\t\u00cen umplutur\u0103, pute\u021bi \u00eenlocui ardeii iu\u021bi verzi m\u0103rind cantitatea de fulgi de ardei iute.\nFr\u0103m\u00e2ntarea cu ap\u0103 c\u0103ldu\u021b\u0103 ajut\u0103 naanul s\u0103 fie mult mai pufos \u0219i mai aerat.\n\t\n\t\n\t\tForret, tilbeh\u00f8rIndisk","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/170446","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=170446"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/170446\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/116565"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=170446"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=170446"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=170446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}