{"id":180294,"title":"Ou\u0103 florentine la tigaie, cu ciuperci \u0219i sos olandez","modified":"2026-10-03T02:37:45+02:00","plain":"Ou\u0103 florentine la tigaie, f\u0103r\u0103 chifle engleze\u0219ti \u0219i f\u0103r\u0103 po\u0219are: ou\u0103le se g\u0103tesc \u00een spanac, iar sosul olandez se prepar\u0103 separat, la blender.\n\n\n\nG\u0103lbenu\u0219ul curg\u0103tor se \u00eembin\u0103 cu spanacul lucios, cu ciupercile bine rumenite, usturoiul \u0219i o not\u0103 de ardei iute ro\u0219u. Aceast\u0103 variant\u0103 la tigaie p\u0103streaz\u0103 spiritul ou\u0103lor florentine, f\u0103r\u0103 chifle engleze\u0219ti \u0219i f\u0103r\u0103 po\u0219are separat\u0103, ou\u0103le g\u0103tindu-se direct \u00een legume. Gata \u00een 20 de minute pentru dou\u0103 persoane, preparatul este potrivit at\u00e2t pentru un brunch, c\u00e2t \u0219i pentru o cin\u0103 simpl\u0103, \u00een spiritul unei mese gata \u00een 20 de minute. De inclus printre re\u021betele mele de mic dejun keto.\n\n\n\nCe sunt ou\u0103le florentine?\n\n\n\n\u00cen gastronomie, expresia \u201e\u00e0 la florentine\u201d indic\u0103, \u00een general, prezen\u021ba spanacului. \u00cen forma sa clasic\u0103, preparatul const\u0103 \u00een ou\u0103 po\u0219ate a\u0219ezate pe spanac, adesea pe o chifl\u0103 englezeasc\u0103, apoi acoperite cu sos.\n\n\n\n\u00cen aceast\u0103 variant\u0103, po\u0219area separat\u0103 dispare: ou\u0103le sunt sparte \u00een ad\u00e2ncituri formate \u00een mijlocul spanacului c\u0103lit. Ciupercile champignon brune aduc o textur\u0103 c\u0103rnoas\u0103, usturoiul \u0219i ardeiul iute dau intensitate, pecorino sau parmezanul adaug\u0103 un gust s\u0103rat, iar drojdia inactiv\u0103 accentueaz\u0103 nota umami. Sosul olandez, emulsionat la blender cu o\u021bet alb sau de mere, cimbru uscat \u0219i oregano uscat, se serve\u0219te separat.\n\n\n\nPentru varia\u021bie: Brio\u0219e cu ou\u0103, ton \u0219i dovlecel.\n\n\n\nVarianta clasic\u0103 \u0219i adaptarea ei\n\n\n\n\u00cen varianta clasic\u0103, ou\u0103le sunt adesea po\u0219ate \u0219i servite pe p\u00e2ine. Aici, prepararea este mai direct\u0103: o tigaie mare, legume bine rumenite \u0219i ou\u0103 g\u0103tite direct \u00een ea, pentru mai pu\u021bine vase de sp\u0103lat \u0219i o tehnic\u0103 mai simpl\u0103.\n\n\n\nRe\u021beta p\u0103streaz\u0103 ideea central\u0103 a preparatului clasic, spanacul, ou\u0103le \u0219i sosul, elimin\u00e2nd \u00eens\u0103 p\u00e2inea. Adaug\u0103 ciuperci, usturoi, ardei iute \u0219i br\u00e2nz\u0103, iar sosul olandez este servit \u00eentr-un bol mic, \u00een loc s\u0103 fie turnat direct deasupra.\n\n\n\nIngredientele principale\n\n\n\nPreparatul la tigaie se bazeaz\u0103 pe 2 ou\u0103, elementul central al farfuriei, \u0219i 350 g de spanac proasp\u0103t pentru baza de legume. Un ardei ro\u0219u proasp\u0103t, de tip iute sau spaniol, ofer\u0103 o iu\u021beal\u0103 pronun\u021bat\u0103 \u0219i aromat\u0103, iar 250 g de ciuperci champignon brune aduc consisten\u021b\u0103 \u0219i profunzime umami. Patru p\u00e2n\u0103 la cinci c\u0103\u021bei de usturoi, t\u0103ia\u021bi sau ra\u0219i nu prea fin, parfumeaz\u0103 totul f\u0103r\u0103 s\u0103 se ard\u0103, al\u0103turi de un praf de sare de mare celtic\u0103 \u0219i un strop de ulei de avocado, de m\u0103sline cu gust delicat sau de floarea-soarelui cu con\u021binut ridicat de acid oleic, pentru g\u0103tirea la foc iute.\n\n\n\nDescoperi\u021bi \u0219i: Omlet\u0103 cu spanac \u0219i ceap\u0103 ro\u0219ie.\n\n\n\nO m\u00e2n\u0103 de pecorino sau de parmezan ras des\u0103v\u00e2r\u0219e\u0219te preparatul, pecorino prin caracterul s\u0103u de br\u00e2nz\u0103 din lapte de oaie, iar parmezanul prin gustul s\u0103u lactat intens. Trei linguri de fulgi de drojdie inactiv\u0103 adaug\u0103 o not\u0103 de br\u00e2nz\u0103 \u0219i umami, dar nu se topesc precum br\u00e2nza; pres\u0103ra\u021bi-i \u00een ultimul moment \u0219i verifica\u021bi eticheta pentru a evita glutenul.\n\n\n\nSosul olandez la blender porne\u0219te de la 2 g\u0103lbenu\u0219uri cu rol de emulsionare \u0219i 100 g de unt topit, folosit c\u0103ldu\u021b spre cald, dar niciodat\u0103 fierbinte. O lingur\u0103 de o\u021bet alb sau de mere echilibreaz\u0103 gr\u0103simea, \u00een timp ce o linguri\u021b\u0103 de oregano uscat, una de cimbru uscat, o jum\u0103tate de linguri\u021b\u0103 de piper negru \u0219i o jum\u0103tate de linguri\u021b\u0103 de sare de mare celtic\u0103 echilibreaz\u0103 sosul f\u0103r\u0103 a domina gustul br\u00e2nzei.\n\n\n\nRepere tehnice \u0219i servire\n\n\n\nBaza se preg\u0103te\u0219te \u00eentr-o singur\u0103 tigaie mare, cu ciuperci bine rumenite, usturoi \u00eenc\u0103lzit f\u0103r\u0103 exces, apoi spanac ad\u0103ugat c\u00e2te o m\u00e2n\u0103, p\u00e2n\u0103 se \u00eenmoaie; ciupercile se cur\u0103\u021b\u0103 cu o perie, nu sub mult\u0103 ap\u0103. Ou\u0103le se a\u0219az\u0103 \u00een dou\u0103 ad\u00e2ncituri \u00een mijlocul legumelor: cu capac \u0219i la foc mic, calcula\u021bi 6 p\u00e2n\u0103 la 8 minute, g\u0103lbenu\u0219ul put\u00e2nd c\u0103p\u0103ta o pelicul\u0103 opac\u0103, sau aproximativ 12 minute f\u0103r\u0103 capac, g\u0103lbenu\u0219ul r\u0103m\u00e2n\u00e2nd mai vizibil. Reperul este simplu: albu\u0219ul \u00eenchegat \u0219i g\u0103lbenu\u0219ul \u00eenc\u0103 moale; apoi br\u00e2nza se las\u0103 pu\u021bin s\u0103 se topeasc\u0103, iar drojdia inactiv\u0103 se adaug\u0103 \u00een ultimul moment.\n\n\n\nDe \u00eencercat \u0219i: Iaurt de cocos de cas\u0103 cu probiotice.\n\n\n\nSosul olandez se emulsioneaz\u0103 c\u00e2nd ou\u0103le sunt aproape gata: mixa\u021bi g\u0103lbenu\u0219urile \u0219i o\u021betul, apoi \u00eencorpora\u021bi foarte lent untul topit \u00eenc\u0103 cald, \u00een fir sub\u021bire, \u00eenainte de a ad\u0103uga cimbrul, oregano, piperul \u0219i sarea. Deoarece con\u021bine g\u0103lbenu\u0219uri nepasteurizate, servi\u021bi-l imediat sau pune\u021bi-l rapid la frigider \u00eentr-un recipient \u00eenchis \u0219i folosi\u021bi g\u0103lbenu\u0219uri pasteurizate, al\u0103turi de ou\u0103 bine g\u0103tite, dac\u0103 trebuie s\u0103 evita\u021bi ou\u0103le crude. Aduce\u021bi tigaia la mas\u0103 cu sosul \u00een bol, c\u00e2te un ou \u0219i o por\u021bie de legume pentru fiecare persoan\u0103: per por\u021bie, cu titlu orientativ, 576 kcal, 11 g de carbohidra\u021bi ne\u021bi, 18 g de proteine \u0219i 52 g de gr\u0103simi, dintre care 29 g saturate, \u0219i 6 g de fibre.\n\n\n\nDescoperi\u021bi toate re\u021betele mele keto.\n\n\n\n\n\n\tOu\u0103 florentine la tigaie, cu sos olandez\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tPreparatul la tigaie2 ou\u0103350 g spanac proasp\u0103t1 ardei iute ro\u0219u (chili sau spaniol)250 g ciuperci champignon brune4 - 5 c\u0103\u021bei usturoi1 priz\u0103 sare (de mare celtic\u0103)1 strop ulei de avocado, de m\u0103sline cu gust delicat sau de floarea-soarelui cu con\u021binut ridicat de acid oleic (pentru g\u0103tit)Pentru pres\u0103rat1 m\u00e2n\u0103 generoas\u0103 Pecorino (sau parmezan)3 linguri fulgi de drojdie inactiv\u0103Sos2 g\u0103lbenu\u0219uri100 g unt (din lapte de la vaci hr\u0103nite cu iarb\u0103)1 lingur\u0103 o\u021bet alb sau o\u021bet de mere1 linguri\u021b\u0103 oregano (uscat)1 linguri\u021b\u0103 cimbru (uscat)0.5 linguri\u021b\u0103 piper negru0.5 linguri\u021b\u0103 sare (de mare celtic\u0103)\t\n\t\n\t\tSosTopi\u021bi untul \u00eentr-o cr\u0103ticioar\u0103. Nu da\u021bi focul prea tare: untul va fi folosit apoi c\u0103ldu\u021b, nu fierbinte. Pune\u021bi-l deoparte pentru moment, dup\u0103 ce s-a topit.\u00centre timp, preg\u0103ti\u021bi toate cele necesare pentru a termina sosul (finaliza\u021bi sosul \u00een ultimul moment). C\u00e2nt\u0103ri\u021bi ierburile aromatice. Separa\u021bi albu\u0219urile de g\u0103lbenu\u0219uri, pune\u021bi g\u0103lbenu\u0219urile \u00een paharul gradat al blenderului vertical \u0219i ad\u0103uga\u021bi o\u021betul.Preparatul la tigaieCur\u0103\u021ba\u021bi ciupercile cu o periu\u021b\u0103 (nu le sp\u0103la\u021bi!). T\u0103ia\u021bi ciupercile mari \u00een buc\u0103\u021bi mari \u0219i l\u0103sa\u021bi-le pe cele mici \u00eentregi, pe c\u00e2t posibil. Scopul este s\u0103 le rumeni\u021bi apoi p\u0103str\u00e2nd c\u00e2t mai mult suc \u00een interior. P\u0103stra\u021bi buc\u0103\u021bile pu\u021bin mai mari dec\u00e2t pentru o \u00eembuc\u0103tur\u0103: se vor mai mic\u0219ora. \u00cencinge\u021bi tigaia \u0219i turna\u021bi uleiul. Rumeni\u021bi ciupercile la foc iute, av\u00e2nd grij\u0103 s\u0103 nu le arde\u021bi.T\u0103ia\u021bi sau rade\u021bi usturoiul \u00een buc\u0103\u021bi (nu prea mici, altfel se arde) \u0219i ad\u0103uga\u021bi-l. Dup\u0103 ce ciupercile s-au rumenit bine \u0219i au sc\u0103zut mult \u00een volum, scoate\u021bi totul din tigaie \u0219i pune\u021bi deoparte pentru moment.\u00centre timp, sp\u0103la\u021bi \u0219i t\u0103ia\u021bi ardeii iu\u021bi.Sp\u0103la\u021bi spanacul \u0219i l\u0103sa\u021bi-l pu\u021bin la scurs.Turna\u021bi \u00eenc\u0103 un strop de ulei \u00een tigaie \u0219i c\u0103li\u021bi ardeiul iute ro\u0219u. Dup\u0103 c\u00e2teva minute, ad\u0103uga\u021bi 2 m\u00e2ini de spanac, amesteca\u021bi p\u00e2n\u0103 c\u00e2nd scade pu\u021bin \u00een volum \u0219i mai ad\u0103uga\u021bi spanac. Repeta\u021bi p\u00e2n\u0103 c\u00e2nd tot spanacul a sc\u0103zut \u00een tigaie.Pune\u021bi ciupercile rumenite peste spanac. Face\u021bi ad\u00e2ncituri \u0219i sparge\u021bi ou\u0103le \u00een ele.Reduce\u021bi focul \u0219i l\u0103sa\u021bi ou\u0103le s\u0103 se g\u0103teasc\u0103 p\u00e2n\u0103 c\u00e2nd albu\u0219ul s-a \u00eenchegat, iar g\u0103lbenu\u0219ul este \u00eenc\u0103 moale. Cu capac, dureaz\u0103 6 p\u00e2n\u0103 la 8 minute. \u00cen acest caz, se formeaz\u0103 o pelicul\u0103 alb\u0103 pe g\u0103lbenu\u0219. Pentru a p\u0103stra culoarea galben\u0103 a g\u0103lbenu\u0219ului, socoti\u021bi mai degrab\u0103 aproximativ 12 minute.Pres\u0103ra\u021bi br\u00e2nza \u0219i l\u0103sa\u021bi-o pu\u021bin s\u0103 se topeasc\u0103. Dac\u0103 folosi\u021bi drojdie inactiv\u0103: pres\u0103ra\u021bi fulgii de drojdie inactiv\u0103 \u00een ultimul moment \u0219i ad\u0103uga\u021bi pu\u021bin\u0103 sare dup\u0103 gust.SosC\u00e2nd ou\u0103le sunt aproape gata, finaliza\u021bi sosul. A\u0219eza\u021bi blenderul vertical peste g\u0103lbenu\u0219uri \u0219i mixa\u021bi. Amestecul devine albicios \u0219i pu\u021bin mai gros.Turna\u021bi c\u00e2teva pic\u0103turi de unt din cr\u0103ticioar\u0103, continu\u00e2nd s\u0103 mixa\u021bi. Untul din cr\u0103ticioar\u0103 trebuie s\u0103 fie cald, dar nu prea fierbinte (s\u0103 pute\u021bi \u021bine degetul \u00een el, chiar dac\u0103 este la limita suportabilului). Turna\u021bi treptat \u00eenc\u0103 pu\u021bin unt \u0219i continua\u021bi s\u0103 mixa\u021bi (mi\u0219ca\u021bi \u0219i blenderul vertical \u00een sus \u0219i \u00een jos pentru c\u00e2teva clipe). Ad\u0103uga\u021bi ierburile aromatice, piperul \u0219i sarea.Servi\u021bi sosul \u00eentr-un bol mic, al\u0103turi de tigaia cu preparatul, pentru ca fiecare s\u0103 se poat\u0103 servi la mas\u0103.\t\n\t\n\t\tUstensile: tigaie mare f\u0103r\u0103 PFAS, cr\u0103ticioar\u0103, blender vertical (cu recipient), pres\u0103 de usturoi, spatul\u0103, cu\u021bit.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/180294","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=180294"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/180294\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/178522"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=180294"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=180294"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=180294"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}