{"id":179712,"title":"Harissa de cas\u0103 cu ardei cop\u021bi","modified":"2026-10-02T23:51:23+02:00","plain":"O harissa de cas\u0103 cu ardei gras ro\u0219u copt \u0219i ardei iu\u021bi proaspe\u021bi, legat\u0103 cu usturoi copt \u0219i past\u0103 concentrat\u0103 de ro\u0219ii, f\u0103r\u0103 chimen.\n\n\n\nRo\u0219ie, fin\u0103 \u0219i cremoas\u0103, aceast\u0103 harissa de cas\u0103 \u00eembin\u0103 dulcea\u021ba unui ardei gras cu coaja b\u0103\u0219icat\u0103 cu iu\u021beala ardeilor iu\u021bi proaspe\u021bi cop\u021bi. Este un condiment picant \u0219i concentrat, preparat pe o baz\u0103 proasp\u0103t\u0103 de legume coapte, \u00een loc de ardei iu\u021bi usca\u021bi. Re\u021beta este pentru 4 persoane \u0219i are 96 de calorii pe por\u021bie. G\u0103si\u021bi aceast\u0103 re\u021bet\u0103 al\u0103turi de sosurile \u0219i dipurile mele keto.\n\n\n\nCe este harissa cu ardei gras ro\u0219u copt?\n\n\n\n\u00cen aceast\u0103 re\u021bet\u0103, harissa este o past\u0103 fin\u0103 din ardei gras ro\u0219u, ardei iu\u021bi, usturoi copt, ulei de m\u0103sline \u0219i condimente. R\u0103m\u00e2ne un condiment ro\u0219u, picant \u0219i concentrat, dar cu o baz\u0103 proasp\u0103t\u0103 de legume, \u00een loc de ardei iu\u021bi usca\u021bi rehidrata\u021bi.\n\n\n\nLegumele coapte \u00eei dau consisten\u021b\u0103, iar uleiul de m\u0103sline leag\u0103 compozi\u021bia \u0219i \u00eei confer\u0103 luciu. Pasta concentrat\u0103 de ro\u0219ii intensific\u0103 culoarea \u0219i gustul umami. Pentru preparare, ave\u021bi nevoie de un cuptor la 200 \u00b0C, un vas sau o tav\u0103 tapetat\u0103 cu h\u00e2rtie de copt, folie de aluminiu pentru usturoi \u0219i un robot de buc\u0103t\u0103rie sau un blender vertical.\n\n\n\nPe aceea\u0219i tem\u0103: Pesto rosso cu ardei cop\u021bi.\n\n\n\nOriginea acestei versiuni\n\n\n\nHarissa tunisian\u0103 clasic\u0103 se bazeaz\u0103 pe ardei iu\u021bi usca\u021bi rehidrata\u021bi, usturoi, chimen, coriandru, chimion, ulei de m\u0103sline \u0219i sare. Aceast\u0103 versiune de cas\u0103 se abate de la ea: porne\u0219te de la un ardei gras ro\u0219u \u0219i ardei iu\u021bi proaspe\u021bi cop\u021bi, cu o c\u0103p\u0103\u021b\u00e2n\u0103 de usturoi copt, past\u0103 concentrat\u0103 de ro\u0219ii \u0219i suc de l\u0103m\u00e2ie, f\u0103r\u0103 chimen.\n\n\n\nCoacerea are aici rolul de a \u00eenmuia legumele, nu de a le da un gust afumat. Urm\u0103ri\u021bi s\u0103 ob\u021bine\u021bi o coaj\u0103 \u00eencre\u021bit\u0103 sau b\u0103\u0219icat\u0103 \u0219i o pulp\u0103 fraged\u0103, f\u0103r\u0103 s\u0103 \u00eennegri\u021bi complet legumele, deoarece pulpa ars\u0103 ar face pasta amar\u0103.\n\n\n\nIngredientele principale\n\n\n\nArdeiul gras ro\u0219u formeaz\u0103 baza dulce \u0219i c\u0103rnoas\u0103, iar cei 3 ardei iu\u021bi ro\u0219ii, comercializa\u021bi drept chili sau ardei iute spaniol, dau cea mai mare parte a iu\u021belii. Intensitatea lor variaz\u0103 mult \u00een func\u021bie de soi \u0219i de lot: gusta\u021bi, apoi ajusta\u021bi cu lingura de fulgi de ardei iute, care adaug\u0103 un al doilea strat de iu\u021beal\u0103. Ardeiul iute bird's eye nu este un \u00eenlocuitor echivalent, deoarece schimb\u0103 considerabil rezultatul.\n\n\n\nPentru varietate: Baba ganoush cu vinete rumenite \u00een tigaie.\n\n\n\nC\u0103p\u0103\u021b\u00e2na de usturoi, coapt\u0103 \u00een folie, devine moale \u0219i mai pu\u021bin \u00een\u021bep\u0103toare dec\u00e2t usturoiul crud. Jum\u0103tate dintr-o conserv\u0103 mic\u0103 de past\u0103 concentrat\u0103 de ro\u0219ii intensific\u0103 culoarea, gustul umami \u0219i consisten\u021ba; folosi\u021bi neap\u0103rat past\u0103 concentrat\u0103, nu piure de ro\u0219ii sau passata. Sucul de la o jum\u0103tate de l\u0103m\u00e2ie echilibreaz\u0103 uleiul \u0219i legumele, f\u0103r\u0103 a fi suficient pentru conservare.\n\n\n\n\u00cen privin\u021ba condimentelor, 2 linguri\u021be de coriandru m\u0103cinat \u00eenvioreaz\u0103 baza cu note citrice, 1 linguri\u021b\u0103 de semin\u021be de chimion ad\u0103ugate ca atare \u00eenainte de mixare ofer\u0103 o arom\u0103 cald\u0103, p\u0103m\u00e2ntie, iar 1 linguri\u021b\u0103 de boia pr\u0103jit\u0103 intensific\u0103 ro\u0219ul; aceasta nu trebuie confundat\u0103 cu boiaua afumat\u0103. Cele 3 linguri de ulei de m\u0103sline extravirgin leag\u0103 compozi\u021bia \u0219i \u00eei dau luciu. O ceap\u0103 ro\u0219ie coapt\u0103 sau un v\u00e2rf de scor\u021bi\u0219oar\u0103, cui\u0219oare, cardamom ori schinduf r\u0103m\u00e2n op\u021bionale; o cantitate foarte mic\u0103 este suficient\u0103.\n\n\n\nRepere tehnice \u0219i servire\n\n\n\n\u00cen cuptorul la 200 \u00b0C, scoate\u021bi ardeii iu\u021bi dup\u0103 aproximativ 30 de minute; ardeiul gras, usturoiul \u0219i ceapa op\u021bional\u0103 se mai coc \u00eenc\u0103 15 minute. Pentru o textur\u0103 fin\u0103, \u00eendep\u0103rta\u021bi coaja ardeiului gras \u0219i a ardeilor iu\u021bi \u0219i scoate\u021bi membranele \u0219i semin\u021bele ardeiului gras, p\u0103str\u00e2nd aici ardeii iu\u021bi \u00eentregi. Stoarce\u021bi usturoiul din coaj\u0103 dup\u0103 ce s-a r\u0103corit pu\u021bin, iar \u00een timpul mix\u0103rii doza\u021bi lichidul l\u0103sat de ardeiul gras; turnat \u00een \u00eentregime, acesta sub\u021biaz\u0103 prea mult pasta. Pune\u021bi-o repede la frigider, la 4 \u00b0C, \u00eentr-un borcan curat \u0219i \u00eenchis ermetic, folosind de fiecare dat\u0103 o ustensil\u0103 curat\u0103; l\u0103m\u00e2ia \u0219i uleiul nu o fac stabil\u0103 la temperatura camerei, a\u0219a c\u0103, pentru a o p\u0103stra mai mult timp, congela\u021bi-o \u00een por\u021bii mici.\n\n\n\nDescoperi\u021bi \u0219i: Muhammara keto.\n\n\n\nServi\u021bi harissa cu legume coapte, carne sau pe\u0219te ori \u00eencorpora\u021bi-o treptat \u00eentr-un iaurt, un hummus sau un sos. D\u0103 un plus de savoare unui file de pe\u0219te, unui piept de pui, unor frig\u0103rui de miel, unor vinete coapte sau unor dovlecei la air fryer. Aromatizeaz\u0103 \u0219i baza unei supe aromate.\n\n\n\nAlte preparate de acela\u0219i tip se g\u0103sesc printre re\u021betele mele cu con\u021binut redus de carbohidra\u021bi.\n\n\n\n\n\n\tHarissa cu ardei cop\u021bi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 ardei gras ro\u0219u3 ardei iu\u021bi ro\u0219ii (chili sau spanioli)1 c\u0103p\u0103\u021b\u00e2n\u0103 de usturoi0.5 conserv\u0103 mic\u0103 de past\u0103 concentrat\u0103 de ro\u0219ii1 lingur\u0103 de fulgi de ardei iute2 linguri\u021be de semin\u021be de coriandru (m\u0103cinate)1 linguri\u021b\u0103 de semin\u021be de chimion1 linguri\u021b\u0103 de boia de ardei (pr\u0103jit\u0103 u\u0219or)3 linguri de ulei de m\u0103sline extravirgin0.5 l\u0103m\u00e2ie (sucul)Op\u021bional1 ceap\u0103 ro\u0219ie0.25 linguri\u021b\u0103 de condiment la alegere (scor\u021bi\u0219oar\u0103, cui\u0219oare, cardamom, schinduf)\t\n\t\n\t\tPre\u00eenc\u0103lzi\u021bi cuptorul la 200 de grade.\u00cendep\u0103rta\u021bi foile exterioare ale c\u0103p\u0103\u021b\u00e2nii de usturoi, dar l\u0103sa\u021bi to\u021bi c\u0103\u021beii ata\u0219a\u021bi \u0219i \u00eentregi. T\u0103ia\u021bi cap\u0103tul superior al tuturor c\u0103\u021beilor. Turna\u021bi pu\u021bin ulei pe suprafe\u021bele t\u0103iate. Pres\u0103ra\u021bi pu\u021bin\u0103 sare deasupra. \u00cenveli\u021bi c\u0103p\u0103\u021b\u00e2na de usturoi \u00een folie de aluminiu.Sp\u0103la\u021bi ardeiul gras \u0219i ardeii iu\u021bi \u0219i pune\u021bi-i \u00eentr-un vas termorezistent (op\u021bional: ajut\u0103 la evitarea scurgerilor \u00een cuptor). A\u0219eza\u021bi usturoiul al\u0103turi. Dac\u0103 dori\u021bi, ad\u0103uga\u021bi \u0219i ceapa t\u0103iat\u0103 \u00een buc\u0103\u021bi, stropit\u0103 cu pu\u021bin ulei de m\u0103sline cu gust delicat. Seta\u021bi temporizatorul la 30 de minute.Scoate\u021bi acum ardeii iu\u021bi din vas. Pune\u021bi-i deoparte pe o farfurie. Celelalte legume mai au nevoie de 15 minute.L\u0103sa\u021bi toate legumele s\u0103 se r\u0103ceasc\u0103.\u00cendep\u0103rta\u021bi coaja ardeiului gras \u0219i a ardeilor iu\u021bi. \u00cendep\u0103rta\u021bi membranele \u0219i semin\u021bele ardeiului gras (aten\u021bie: se scurge mult lichid!).Desface\u021bi folia de pe usturoi \u0219i str\u00e2nge\u021bi c\u0103p\u0103\u021b\u00e2na pentru a scoate miezul moale.Pune\u021bi legumele \u00een robotul de buc\u0103t\u0103rie, \u00eempreun\u0103 cu toate celelalte ingrediente, \u0219i mixa\u021bi p\u00e2n\u0103 ob\u021bine\u021bi o past\u0103 fin\u0103.\t\n\t\n\t\tUstensile \u0219i echipamente: cuptor la 200 de grade, vas termorezistent sau tav\u0103 de copt tapetat\u0103 cu h\u00e2rtie de copt, folie de aluminiu, robot de buc\u0103t\u0103rie (mic) sau blender vertical.\n\t\n\t\n\t\tCondimentMaghreb","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/179712","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=179712"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/179712\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/178397"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=179712"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=179712"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=179712"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}