{"id":173426,"title":"Ensaladilla rusa – salat\u0103 spaniol\u0103 de cartofi","modified":"2026-09-19T00:11:25+02:00","plain":"Salata rece de cartofi, ton \u0219i m\u0103sline pe care o g\u0103se\u0219ti pe toate tejghelele barurilor de tapas din Spania.\n\n\n\nE cald, pofta de m\u00e2ncare se las\u0103 a\u0219teptat\u0103, iar primul lucru care ajunge pe tejghea este un bol de salat\u0103 bine r\u0103cit\u0103. Lingura se afund\u0103 \u00een cartofii \u00eenveli\u021bi \u00een maionez\u0103, \u00eent\u00e2lne\u0219te o bucat\u0103 de m\u0103slin\u0103 \u0219i revine cu ton \u0219i pu\u021bin ou fiert tare. \n\n\n\n\u00cen Spania, ensaladilla rusa se \u00eemparte la aperitiv, \u00eentre dou\u0103 pahare, f\u0103r\u0103 ceremonie. Pare banal\u0103 p\u00e2n\u0103 la prima \u00eembuc\u0103tur\u0103, c\u00e2nd gustul s\u0103rat al m\u0103slinelor treze\u0219te toate aromele.\n\n\n\nO felie de tortilla spaniol\u0103 al\u0103turi \u0219i aperitivul este complet\n\n\n\nCe este ensaladilla rusa?\n\n\n\nEste o salat\u0103 rece legat\u0103 cu maionez\u0103, servit\u0103 ca tapa. Baza este format\u0103 din cartofi cu pulp\u0103 ferm\u0103 \u0219i morcovi t\u0103ia\u021bi \u00een cubule\u021be, al\u0103turi de maz\u0103re, ton \u00een ulei bine scurs, ou fiert tare \u0219i m\u0103sline f\u0103r\u0103 s\u00e2mburi. \n\n\n\nTotul se amestec\u0103 u\u0219or, apoi se las\u0103 o jum\u0103tate de or\u0103 la rece \u00eenainte de servire. Principiul aminte\u0219te de salata japonez\u0103 de cartofi, dar \u00eentr-o variant\u0103 mai rustic\u0103 \u0219i mai s\u0103rat\u0103.\n\n\n\n\u00cen spaniol\u0103, ensaladilla rusa \u00eenseamn\u0103 literalmente mic\u0103 salat\u0103 ruseasc\u0103. Numele c\u0103l\u0103tore\u0219te mai bine dec\u00e2t re\u021beta: ceea ce se m\u0103n\u00e2nc\u0103 la Madrid sau la Sevilla se bazeaz\u0103 pe ton \u00een ulei, m\u0103sline \u0219i maionez\u0103. \u00cen Fran\u021ba, apare adesea sub un nume mai descriptiv, salat\u0103 spaniol\u0103 cu ton.\n\n\n\n\u00cen continuare, un gazpacho andaluz bine r\u0103cit\n\n\n\nO tapa de bar, f\u0103cut\u0103 pentru a fi \u00eemp\u0103r\u021bit\u0103\n\n\n\n\u00cen barurile spaniole, ensaladilla vine pe o farfurie comun\u0103, cu linguri pentru toat\u0103 lumea. Se m\u0103n\u00e2nc\u0103 simpl\u0103 sau pe o bucat\u0103 de p\u00e2ine crocant\u0103. Decorul r\u0103m\u00e2ne simplu: f\u00e2\u0219ii de ardei piquillo sau de ardei ro\u0219u, g\u0103lbenu\u0219 de ou fiert f\u0103r\u00e2mi\u021bat deasupra, uneori sparanghel alb sau castraveciori mura\u021bi toca\u021bi.\n\n\n\n\u00ce\u0219i g\u0103se\u0219te locul al\u0103turi de celelalte gust\u0103ri reci de la aperitiv, precum ou\u0103le mimosa sau creve\u021bii \u00een aluat pr\u0103jit. Preg\u0103ti\u021bi-o \u00een ziua servirii: cartoful p\u0103streaz\u0103 o textur\u0103 mult mai bun\u0103 \u00een ziua \u00een care este fiert. Servi\u021bi-o r\u0103cit\u0103, dar nu foarte rece, deoarece frigul excesiv estompeaz\u0103 gustul.\n\n\n\nIngredientele principale pentru ensaladilla rusa\n\n\n\n\n\n\n\nCartoful d\u0103 tonul preparatului. Este nevoie de un soi cu pulp\u0103 ferm\u0103, Monalisa de exemplu, care \u00ee\u0219i p\u0103streaz\u0103 forma la fierbere \u0219i absoarbe o parte din maionez\u0103 f\u0103r\u0103 s\u0103 se sf\u0103r\u00e2me. Calcula\u021bi 600 g pentru \u0219ase persoane, fier\u021bi \u00eentregi \u00een coaj\u0103, apoi t\u0103ia\u021bi \u00een cuburi de aproximativ 1 cm. Cele 200 g de morcovi se taie \u00een cubule\u021be ceva mai mici, iar 100 g de maz\u0103re fiart\u0103 aduc nota de verde.\n\n\n\nTonul \u00een ulei este cel care d\u0103 acestei salate caracterul spaniol. Ave\u021bi nevoie de 250 g, bine scurse, altfel uleiul sub\u021biaz\u0103 maioneza \u0219i dilueaz\u0103 gustul \u00eentregului preparat. \n\n\n\nCele 3 ou\u0103, fierte 8 minute, se taie \u00een cubule\u021be, iar cele 18 m\u0103sline f\u0103r\u0103 s\u00e2mburi, t\u0103iate \u00een jum\u0103t\u0103\u021bi, aduc contrastul s\u0103rat \u00een fiecare lingur\u0103. \u00centr-un alt registru, orezul coreean cu ton arat\u0103 ce poate oferi conserva \u00eentr-un preparat cald.\n\n\n\nMaioneza leag\u0103 totul, aproximativ 300 g. Pentru a o prepara acas\u0103, ave\u021bi nevoie de 1 ou, 15 ml de o\u021bet, 5 g de sare \u0219i 250 ml de ulei, folosind uleiul din conserva de ton \u0219i complet\u00e2nd cu ulei de m\u0103sline cu gust delicat. \n\n\n\nUna sau dou\u0103 linguri de saramur\u0103 de m\u0103sline \u00eei dau personalitate, iar consisten\u021ba trebuie s\u0103 r\u0103m\u00e2n\u0103 ferm\u0103, f\u0103r\u0103 a fi rigid\u0103, ca la maioneza japonez\u0103. Pentru o variant\u0103 mai u\u0219oar\u0103, \u00eenlocui\u021bi jum\u0103tate din cantitate cu iaurt simplu.\n\n\n\nRepere tehnice pentru o ensaladilla reu\u0219it\u0103\n\n\n\nFierberea decide totul: 30 de minute din momentul \u00een care apa \u00eencepe s\u0103 fiarb\u0103 pentru cartofii \u00eentregi, 20 de minute pentru morcovii t\u0103ia\u021bi \u00een cubule\u021be, \u00eenc\u0103 5 minute dac\u0103 lama cu\u021bitului nu intr\u0103 u\u0219or \u00een ei. \n\n\n\nPe aceea\u0219i mas\u0103, ni\u0219te patatas bravas bine condimentate\n\n\n\nLegumele fierte prea mult dau o mas\u0103 p\u0103stoas\u0103 care nu mai poate fi salvat\u0103, iar legumele tari stric\u0103 textura. Scurge\u021bi totul cu grij\u0103, ad\u0103uga\u021bi jum\u0103tate din maionez\u0103 c\u00e2t legumele sunt \u00eenc\u0103 c\u0103ldu\u021be, deoarece o absorb mai bine, apoi l\u0103sa\u021bi salata 30 de minute la frigider \u00eenainte de servire.\n\n\n\n\n\n\tEnsaladilla rusa - salat\u0103 spaniol\u0103 de cartofi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t600 g de cartofi (de preferin\u021b\u0103 din soiul Monalisa, cu pulp\u0103 ferm\u0103)200 g de morcovi100 g de maz\u0103re fiart\u0103250 g de ton \u00een ulei (scurs)3 ou\u010318 m\u0103sline f\u0103r\u0103 s\u00e2mburi (t\u0103iate \u00een jum\u0103t\u0103\u021bi)300 g de maionez\u0103Maionez\u0103 de cas\u0103 (op\u021bional\u0103)1 ou15 ml de o\u021bet5 g de sare (ajusta\u021bi cantitatea dup\u0103 gust)250 ml de ulei (uleiul din conserva de ton completat cu ulei de m\u0103sline cu gust delicat, sau un amestec de ulei de m\u0103sline\/ulei de floarea-soarelui)1-2 linguri de saramur\u0103 de m\u0103sline\t\n\t\n\t\tPreg\u0103tirea legumelor \u0219i a ou\u0103lorSp\u0103la\u021bi cartofii f\u0103r\u0103 s\u0103 \u00eei cur\u0103\u021ba\u021bi de coaj\u0103, apoi fierbe\u021bi-i \u00eentregi \u00een ap\u0103 cu sare aproximativ 30 de minute din momentul \u00een care apa \u00eencepe s\u0103 fiarb\u0103 (prelungi\u021bi cu 5 minute dac\u0103 nu sunt fragezi).Scurge\u021bi cartofii, cur\u0103\u021ba\u021bi-i de coaj\u0103 \u0219i t\u0103ia\u021bi-i \u00een cuburi de aproximativ 1 cm.\u00centre timp, cur\u0103\u021ba\u021bi morcovii, t\u0103ia\u021bi-i \u00een cubule\u021be, apoi fierbe\u021bi-i \u00een ap\u0103 cu sare aproximativ 20 de minute din momentul \u00een care apa \u00eencepe s\u0103 fiarb\u0103 (prelungi\u021bi cu 5 minute dac\u0103 este necesar). Scurge\u021bi.Fierbe\u021bi ou\u0103le 8 minute, r\u0103ci\u021bi-le \u00een ap\u0103, cur\u0103\u021ba\u021bi-le de coaj\u0103 \u0219i t\u0103ia\u021bi-le \u00een cubule\u021be.AsamblarePune\u021bi \u00eentr-un bol de salat\u0103 cartofii, morcovii \u0219i maz\u0103rea.Ad\u0103uga\u021bi jum\u0103tate din maionez\u0103 c\u00e2t timp legumele sunt \u00eenc\u0103 c\u0103ldu\u021be, apoi amesteca\u021bi u\u0219or, f\u0103r\u0103 s\u0103 le zdrobi\u021bi.Scurge\u021bi tonul. Ad\u0103uga\u021bi tonul, m\u0103slinele \u0219i ou\u0103le t\u0103iate cubule\u021be, apoi \u00eencorpora\u021bi restul de maionez\u0103. Amesteca\u021bi u\u0219or.Gusta\u021bi \u0219i potrivi\u021bi de gust dac\u0103 este nevoie, apoi l\u0103sa\u021bi la frigider 30 de minute \u00eenainte de servire.Maionez\u0103 de cas\u0103 (op\u021bional\u0103)Pune\u021bi \u00eentr-un pahar \u00eenalt oul, o\u021betul, sarea \u0219i uleiul. A\u0219eza\u021bi capul blenderului vertical pe fundul paharului, mixa\u021bi f\u0103r\u0103 s\u0103 \u00eel mi\u0219ca\u021bi p\u00e2n\u0103 se leag\u0103 emulsia, apoi ridica\u021bi-l \u00eencet.Ad\u0103uga\u021bi saramura de m\u0103sline pentru a ajusta gustul: maioneza trebuie s\u0103 fie ferm\u0103, f\u0103r\u0103 s\u0103 fie prea groas\u0103.\t\n\t\n\t\t\nAlege\u021bi cartofi cu pulp\u0103 ferm\u0103: textura final\u0103 depinde de acest lucru.\nSupraveghea\u021bi fierberea legumelor: dac\u0103 sunt fierte prea mult, salata devine p\u0103stoas\u0103.\nScurge\u021bi foarte bine legumele \u0219i tonul: apa sub\u021biaz\u0103 maioneza \u0219i \"dilueaz\u0103\" gustul salatei.\nVariant\u0103 mai u\u0219oar\u0103: \u00eenlocui\u021bi jum\u0103tate din maionez\u0103 cu iaurt simplu (pornind de la o maionez\u0103 mai ferm\u0103).\nPrepara\u021bi salata \u00een ziua servirii: cartofii \u00ee\u0219i p\u0103streaz\u0103 mai bine textura. Servi\u021bi rece, dar nu foarte rece.\nVariante frecvente: sparanghel alb fiert, f\u00e2\u0219ii de ardei piquillo\/ardei ro\u0219u, castraveciori mura\u021bi toca\u021bi, g\u0103lbenu\u0219 m\u0103run\u021bit pentru decor.\n\n\t\n\t\n\t\tSaladeEspagnole","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/173426","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=173426"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/173426\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/164008"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=173426"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=173426"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=173426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}