{"id":179965,"title":"Feijoada reinterpretat\u0103 la cuptor (variant\u0103 cu pu\u021bini carbohidra\u021bi)","modified":"2026-10-03T00:42:42+02:00","plain":"O feijoada la cuptor, \u00eenchis\u0103 la culoare \u0219i cu carne care se desface \u00een f\u00e2\u0219ii, cu antricot de vit\u0103 din partea dinspre ceaf\u0103, piept de porc afumat \u0219i merguez sau chorizo, cu mai pu\u021bin\u0103 fasole.\n\n\n\nDup\u0103 7 ore la cuptor, la 160 \u00b0C, aceast\u0103 feijoada devine o tocan\u0103 \u00eenchis\u0103 la culoare \u0219i lucioas\u0103, cu o not\u0103 discret\u0103 de afum\u0103tur\u0103 \u0219i mirodenii calde. Carnea se desface \u00een f\u00e2\u0219ii cu furculi\u021ba, sosul o \u00eenvele\u0219te f\u0103r\u0103 s\u0103 \u00eengreuneze preparatul, iar fasolea neagr\u0103 \u00eei d\u0103 consisten\u021b\u0103 f\u0103r\u0103 s\u0103 domine. Rezult\u0103 4 por\u021bii, iar fasolea trebuie pus\u0103 la \u00eenmuiat cu o zi \u00eenainte, timp de 12 p\u00e2n\u0103 la 24 de ore. Aceast\u0103 re\u021bet\u0103 se al\u0103tur\u0103 colec\u021biei mele de feluri principale keto.\n\n\n\nCe este feijoada reinterpretat\u0103?\n\n\n\nAceast\u0103 variant\u0103 se \u00eendep\u0103rteaz\u0103 de feijoada brazilian\u0103 clasic\u0103, preparat\u0103 cu fasole neagr\u0103, carne de porc s\u0103rat\u0103 sau afumat\u0103, carne seca \u0219i lingui\u00e7a, f\u0103r\u0103 ro\u0219ii. Combin\u0103 antricot de vit\u0103 din partea dinspre ceaf\u0103, piept de porc afumat, merguez sau chorizo \u0219i pu\u021bin piure fin de ro\u0219ii, cu doar 150 g de fasole neagr\u0103 pentru 4 persoane.\n\n\n\n\u00cen feijoada clasic\u0103, fasolea este cea care constituie baza tocanei, \u00eei d\u0103 culoarea \u0219i \u00eengroa\u0219\u0103 sosul. Aici, cantitatea r\u0103m\u00e2ne limitat\u0103 pentru a evita un preparat foarte bogat \u00een amidon. Fi\u0219a re\u021betei indic\u0103 7 g de carbohidra\u021bi ne\u021bi per por\u021bie, \u00eens\u0103, \u021bin\u00e2nd cont de ceap\u0103, usturoi \u0219i produsele alese, o estimare de 20 p\u00e2n\u0103 la 30 g per por\u021bie este mai prudent\u0103, departe de cerin\u021bele unui regim ketogenic strict.\n\n\n\nDescoperi\u021bi \u0219i: Piure de p\u0103st\u00e2rnac.\n\n\n\nOriginea acestei variante\n\n\n\n\u00cen Brazilia, feijoada este un preparat generos, de \u00eemp\u0103r\u021bit la mas\u0103, servit cu orez, farofa, varz\u0103 verde sotat\u0103 \u0219i sferturi de portocal\u0103. Aceast\u0103 variant\u0103 la cuptor p\u0103streaz\u0103 spiritul m\u00e2nc\u0103rii g\u0103tite lent, \u00eendep\u0103rt\u00e2ndu-se totodat\u0103 \u00een mod deliberat de original.\n\n\n\n\u00cenlocuie\u0219te c\u0103rnurile s\u0103rate, carne seca \u0219i lingui\u00e7a cu produse u\u0219or de g\u0103sit \u00een Fran\u021ba: antricot de vit\u0103 din partea dinspre ceaf\u0103, piept de porc afumat, merguez sau chorizo. Adaug\u0103 pu\u021bin piure fin de ro\u0219ii, absent din re\u021beta original\u0103, \u0219i reduce propor\u021bia de fasole.\n\n\n\nFolosirea cuptorului urmeaz\u0103 o logic\u0103 simpl\u0103: c\u0103ldur\u0103 constant\u0103, f\u0103r\u0103 rumenire ini\u021bial\u0103 \u0219i foarte pu\u021bine interven\u021bii \u00een timpul g\u0103tirii.\n\n\n\nIngredientele principale\n\n\n\nCele 400 g de antricot de vit\u0103 din partea dinspre ceaf\u0103 sunt bogate \u00een colagen, care se transform\u0103 lent \u00een gelatin\u0103 \u00een timpul g\u0103tirii \u00een mediu umed: carnea devine fraged\u0103, u\u0219or de desf\u0103cut \u00een f\u00e2\u0219ii, iar sosul se leag\u0103 de la sine. Cele 150 g de piept de porc afumat aduc gr\u0103sime, sare \u0219i o not\u0103 pronun\u021bat\u0103 de afum\u0103tur\u0103; cu piept neafumat, gustul este mai bl\u00e2nd. Cele 100 g de merguez de miel sau de chorizo adaug\u0103 iu\u021beal\u0103 condimentat\u0103 sau un gust mai rotund de boia.\n\n\n\nDe \u00eencercat \u0219i: Carpaccio rapid de vit\u0103.\n\n\n\nCele 150 g de fasole neagr\u0103 uscat\u0103, c\u00e2nt\u0103rit\u0103 \u00eenainte de \u00eenmuiere, dau consisten\u021b\u0103 f\u0103r\u0103 s\u0103 domine, cu condi\u021bia unei \u00eenmuieri de 12 p\u00e2n\u0103 la 24 de ore, urmat\u0103 de cl\u0103tire. Cei 300 ml de sup\u0103 de vit\u0103 formeaz\u0103 lichidul de g\u0103tire \u0219i men\u021bin fasolea scufundat\u0103. Cei 100 ml de piure fin de ro\u0219ii aduc aciditate \u0219i umami f\u0103r\u0103 s\u0103 transforme preparatul \u00eentr-un sos de ro\u0219ii.\n\n\n\nBoiaua, o lingur\u0103, d\u0103 culoare \u0219i o c\u0103ldur\u0103 bl\u00e2nd\u0103, f\u0103r\u0103 s\u0103 fie obligatoriu s\u0103 folosi\u021bi boia afumat\u0103. Jum\u0103tatea de lingur\u0103 de semin\u021be de coriandru aduce o not\u0103 citric\u0103 ce echilibreaz\u0103 gr\u0103simea, iar cea de fulgi de ardei iute \u00eenvioreaz\u0103 sosul, cu o intensitate care depinde de marc\u0103. Cinci foi de dafin parfumeaz\u0103 baza, dou\u0103 cepe ro\u0219ii \u00eembl\u00e2nzesc afum\u0103tura \u0219i sarea, iar \u0219ase c\u0103\u021bei de usturoi dau profunzime gustului de vit\u0103 \u0219i de piept de porc.\n\n\n\nRepere tehnice \u0219i servire\n\n\n\nG\u0103tirea este lent\u0103, la 160 \u00b0C, timp de 7 ore \u00een total. Vasul r\u0103m\u00e2ne acoperit \u00een cea mai mare parte a g\u0103tirii \u00een\u0103bu\u0219ite, cu folia de aluminiu bine etan\u0219at\u0103 pentru a limita evaporarea, apoi se descoper\u0103 spre final pentru a concentra sosul. Fasolea \u00eenmuiat\u0103 \u0219i cl\u0103tit\u0103 trebuie s\u0103 r\u0103m\u00e2n\u0103 scufundat\u0103; dac\u0103 ajunge la suprafa\u021b\u0103, pu\u021bin\u0103 ap\u0103 previne g\u0103tirea neuniform\u0103. Ghida\u021bi-v\u0103 dup\u0103 aceste repere: carnea se desface cu furculi\u021ba, fasolea este fraged\u0103 p\u00e2n\u0103 \u00een miez, f\u0103r\u0103 un centru tare, iar pe fundul vasului mai r\u0103m\u00e2ne pu\u021bin sos.\n\n\n\n\u00cen aceea\u0219i not\u0103: Piure de r\u0103d\u0103cin\u0103 de \u021belin\u0103.\n\n\n\nPentru a men\u021bine un aport moderat de carbohidra\u021bi, servi\u021bi cu conopid\u0103 ras\u0103 sau piure, varz\u0103 verde sotat\u0103 cu usturoi ori spanac. Orezul galben cu usturoi, farofa \u0219i portocala amintesc de servirea clasic\u0103, dar adaug\u0103 carbohidra\u021bi. R\u0103ci\u021bi rapid por\u021biile r\u0103mase \u00een recipiente pu\u021bin ad\u00e2nci; la frigider, sosul se \u00eencheag\u0103, apoi se fluidizeaz\u0103 la re\u00eenc\u0103lzire cu un strop de ap\u0103, iar pentru congelare por\u021biona\u021bi carnea \u00eempreun\u0103 cu sosul.\n\n\n\nPentru a g\u0103ti keto zi de zi, iat\u0103 toate re\u021betele mele cu pu\u021bini carbohidra\u021bi.\n\n\n\n\n\n\tFeijoada reinterpretat\u0103 la cuptor\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t400 g de antricot de vit\u0103 din partea dinspre ceaf\u0103150 g de sl\u0103nin\u0103 afumat\u0103100 felii de piept de porc (crescut \u00een aer liber)150 chorizo300 ml de sup\u0103 de vit\u0103 (sau de oase de vit\u0103)100 ml de passata de ro\u0219ii1 lingur\u0103 de boia de ardei0.5 lingur\u0103 de semin\u021be de coriandru0.5 lingur\u0103 de fulgi de ardei iute5 foi de dafin2 cepe ro\u0219ii6 c\u0103\u021bei de usturoi\t\n\t\n\t\tPune\u021bi fasolea la \u00eenmuiat \u00een ap\u0103 din abunden\u021b\u0103, cel t\u00e2rziu din seara precedent\u0103. \u00cenmuierea dureaz\u0103 \u00een total \u00eentre 12 \u0219i maximum 24 de ore.L\u0103sa\u021bi carnea s\u0103 ajung\u0103 la temperatura camerei. \u00cen orice caz, evita\u021bi s\u0103 o folosi\u021bi imediat dup\u0103 ce a\u021bi scos-o din frigider.Amesteca\u021bi condimentele m\u0103cinate. Freca\u021bi carnea cu acest amestec.A\u0219eza\u021bi carnea \u00een vasul pentru cuptor.Cur\u0103\u021ba\u021bi ceapa \u0219i t\u0103ia\u021bi-o \u00een buc\u0103\u021bi mari. Cur\u0103\u021ba\u021bi usturoiul \u0219i t\u0103ia\u021bi c\u0103\u021beii \u00een jum\u0103tate. A\u0219eza\u021bi-le pe am\u00e2ndou\u0103 \u00een jurul c\u0103rnii.Dac\u0103 sl\u0103nina este \u00eentr-o singur\u0103 bucat\u0103, t\u0103ia\u021bi-o \u00een felii. Proceda\u021bi la fel cu chorizo. Distribui\u021bi-le \u00een jurul c\u0103rnii.Amesteca\u021bi supa cu passata. De preferin\u021b\u0103, acestea trebuie s\u0103 fie la temperatura camerei sau pu\u021bin mai calde. Nu le folosi\u021bi imediat dup\u0103 ce le-a\u021bi scos din frigider. Turna\u021bi amestecul peste toate ingredientele.Strecura\u021bi foile de dafin printre ingrediente. Acoperi\u021bi cu folie de aluminiu \u0219i pune\u021bi la cuptor timp de 5 ore.Cl\u0103ti\u021bi fasolea. Scoate\u021bi carnea din cuptor \u0219i \u00eendep\u0103rta\u021bi folia de aluminiu. Distribui\u021bi fasolea \u00een vas. Verifica\u021bi ca toate ingredientele s\u0103 fie acoperite cu lichid. Dac\u0103 sunt, pune\u021bi folia de aluminiu la loc \u0219i mai l\u0103sa\u021bi la cuptor 1,5 ore. \u00cen caz contrar, completa\u021bi mai \u00eent\u00e2i cu pu\u021bin\u0103 ap\u0103.L\u0103sa\u021bi lichidul s\u0103 mai scad\u0103 pu\u021bin \u00een ultima jum\u0103tate de or\u0103, \u00eendep\u0103rt\u00e2nd folia de aluminiu. \u00cen total, preparatul va fi stat 7 ore la cuptor.\t\n\t\n\t\tC\u00e2teva adapt\u0103ri permit prepararea acestei tocane braziliene cu ingrediente disponibile local (\u0219i reducerea pe c\u00e2t posibil a con\u021binutului de carbohidra\u021bi).\nUstensile \u0219i echipamente: cuptor la 160 de grade, vas pentru cuptor, folie de aluminiu, sit\u0103 (sau strecur\u0103toare).\n\t\n\t\n\t\tPlat principalAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/179965","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=179965"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/179965\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/178421"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=179965"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=179965"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=179965"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}