{"id":180350,"title":"Piure de r\u0103d\u0103cin\u0103 de \u021belin\u0103","modified":"2026-10-03T02:40:14+02:00","plain":"Un piure de r\u0103d\u0103cin\u0103 de \u021belin\u0103 cu pecorino, f\u0103r\u0103 cartofi sau lapte: \u021belina este g\u0103tit\u0103 la abur, pasat\u0103, apoi stoars\u0103.\n\n\n\nSalvia tocat\u0103 fin parfumeaz\u0103 un piure delicat \u0219i u\u0219or piperat, cu nota s\u0103rat\u0103 a br\u00e2nzei pecorino \u0219i boia afumat\u0103. Acest piure de r\u0103d\u0103cin\u0103 de \u021belin\u0103 este o alternativ\u0103 mai u\u0219oar\u0103 la piureul de cartofi. Pentru 2 persoane, ave\u021bi nevoie de 25 de minute, dintre care 20 de minute de g\u0103tire la abur, iar piureul se potrive\u0219te at\u00e2t la masa de Cr\u0103ciun, c\u00e2t \u0219i la o cin\u0103 din timpul s\u0103pt\u0103m\u00e2nii. G\u0103si\u021bi aceast\u0103 re\u021bet\u0103 printre preparatele mele keto.\n\n\n\nCe este piureul de r\u0103d\u0103cin\u0103 de \u021belin\u0103?\n\n\n\nAici, piureul se prepar\u0103 din r\u0103d\u0103cin\u0103 de \u021belin\u0103 g\u0103tit\u0103, apoi pasat\u0103 p\u00e2n\u0103 cap\u0103t\u0103 o textur\u0103 fin\u0103. R\u0103d\u0103cina de \u021belin\u0103 este rotunjit\u0103, cu un con\u021binut natural ridicat de ap\u0103, un gust delicat \u0219i aromat. Se folose\u0219te o jum\u0103tate de r\u0103d\u0103cin\u0103, adic\u0103 aproximativ 300 p\u00e2n\u0103 la 400 g dup\u0103 cur\u0103\u021bare, g\u0103tit\u0103 la abur \u00eenainte de a fi pasat\u0103 fin.\n\n\n\nRezultatul depinde \u00een egal\u0103 m\u0103sur\u0103 de textur\u0103 \u0219i de asezonare. O m\u00e2n\u0103 generoas\u0103 de pecorino proasp\u0103t ras, sau de br\u00e2nz\u0103 maturat\u0103 \u0219i destul de uscat\u0103, \u00eengroa\u0219\u0103 preparatul \u0219i \u00eei confer\u0103 consisten\u021b\u0103, sare \u0219i o not\u0103 umami, f\u0103r\u0103 a \u00eenlocui \u00eens\u0103 stoarcerea. Dup\u0103 pasare, piureul r\u0103m\u00e2ne adesea prea moale, a\u0219a c\u0103 este bine s\u0103 fie stors \u00eentr-un \u0219ervet de buc\u0103t\u0103rie curat \u0219i u\u0219or umed, pentru a elimina apa. Nu se adaug\u0103 cartofi sau lapte, deoarece r\u0103d\u0103cina de \u021belin\u0103 con\u021bine deja suficient\u0103 ap\u0103.\n\n\n\nPe aceea\u0219i tem\u0103: Orez de conopid\u0103 cu ceap\u0103 verde \u0219i ardei iute.\n\n\n\nO garnitur\u0103 din legume r\u0103d\u0103cinoase\n\n\n\nAcest piure se serve\u0219te cald, ca garnitur\u0103 din legume r\u0103d\u0103cinoase, al\u0103turi de carne de pas\u0103re la cuptor, porc sau carne \u00een\u0103bu\u0219it\u0103. R\u0103d\u0103cina de \u021belin\u0103 se preteaz\u0103 bine datorit\u0103 pulpei sale ferme, care se \u00eenmoaie la abur, \u0219i a aromei vegetale, suficient de delicate pentru a se combina cu o br\u00e2nz\u0103 maturat\u0103.\n\n\n\nTrei detalii conteaz\u0103 \u00een mod deosebit: stoarcerea dup\u0103 pasare, pecorino ras \u00een ultimul moment \u0219i, dac\u0103 este posibil, boiaua afumat\u0103. Pentru o textur\u0103 fin\u0103, r\u0103d\u0103cina de \u021belin\u0103 trebuie s\u0103 fie ferm\u0103 \u0219i grea \u00een raport cu dimensiunea sa, iar coaja groas\u0103 \u0219i r\u0103d\u0103cinu\u021bele trebuie \u00eendep\u0103rtate cu grij\u0103, deoarece un singur fragment tare este suficient pentru a face piureul mai pu\u021bin fin.\n\n\n\nIngredientele principale\n\n\n\nR\u0103d\u0103cina de \u021belin\u0103 constituie baza: o jum\u0103tate de r\u0103d\u0103cin\u0103 de 300 p\u00e2n\u0103 la 400 g dup\u0103 cur\u0103\u021bare, cu gust delicat \u0219i vegetal \u0219i un con\u021binut natural ridicat de ap\u0103, t\u0103iat\u0103 \u00een buc\u0103\u021bi egale pentru o g\u0103tire uniform\u0103. Gr\u0103simea se alege simplu: o lingur\u0103 de ulei de m\u0103sline extravirgin pentru un gust vegetal rotund sau o lingur\u0103 de unt pentru o not\u0103 delicat\u0103 de lapte, f\u0103r\u0103 a le combina pe am\u00e2ndou\u0103.\n\n\n\nPentru varia\u021bie: Piure de conopid\u0103 coapt\u0103 cu past\u0103 de migdale.\n\n\n\nBoiaua, dou\u0103 linguri\u021be \u0219i de preferin\u021b\u0103 afumat\u0103, aduce c\u0103ldur\u0103, o culoare discret\u0103 \u0219i profunzime; se poate folosi \u0219i boia neafumat\u0103 pentru un rezultat mai delicat. Cimbrul uscat, dou\u0103 linguri\u021be, care poate fi \u00eenlocuit cu oregano sau salvie, prelunge\u0219te notele vegetale ale r\u0103d\u0103cinii de \u021belin\u0103. Sarea de mare celtic\u0103 se adaug\u0103 la \u00eenceput, c\u00e2te un praf, iar piperul negru ofer\u0103 o iu\u021beal\u0103 discret\u0103 \u0219i un gust persistent.\n\n\n\nPecorino, o m\u00e2n\u0103 generoas\u0103, proasp\u0103t ras, ales maturat \u0219i destul de uscat, se \u00eencorporeaz\u0103 mai bine dac\u0103 este ras chiar \u00eenainte de folosire \u0219i \u00eengroa\u0219\u0103 piureul f\u0103r\u0103 a \u00eenlocui stoarcerea. Salvia proasp\u0103t\u0103, o m\u00e2n\u0103 mic\u0103, tocat\u0103 fin \u00een ultimul moment, \u00ee\u0219i p\u0103streaz\u0103 aroma dac\u0103 este ad\u0103ugat\u0103 la final. Ustensilele necesare sunt simple: o crati\u021b\u0103 sau un aparat de g\u0103tit la abur, un blender vertical sau un robot mic de buc\u0103t\u0103rie, un cur\u0103\u021b\u0103tor de legume \u0219i un \u0219ervet de buc\u0103t\u0103rie curat, f\u0103r\u0103 miros de detergent.\n\n\n\nRepere tehnice \u0219i servire\n\n\n\nG\u0103tirea este esen\u021bial\u0103: dup\u0103 20 de minute la abur, furculi\u021ba trebuie s\u0103 p\u0103trund\u0103 f\u0103r\u0103 rezisten\u021b\u0103, altfel piureul risc\u0103 s\u0103 fie fibros; o scurt\u0103 pauz\u0103 pentru evaporare \u00eenainte de pasare limiteaz\u0103 excesul de ap\u0103. Etapa decisiv\u0103 urmeaz\u0103 apoi: piureul pus \u00eentr-un \u0219ervet de buc\u0103t\u0103rie curat \u0219i u\u0219or umed se stoarce cu grij\u0103 de \u00eendat\u0103 ce s-a r\u0103corit pu\u021bin, lichidul se scurge, iar pulpa devine mai concentrat\u0103. Br\u00e2nza se adaug\u0103 f\u0103r\u0103 c\u0103ldur\u0103 excesiv\u0103, deoarece fierberea dup\u0103 ad\u0103ugarea ei ar favoriza o textur\u0103 grunjoas\u0103, iar cantitatea de sare se ajusteaz\u0103 cu pruden\u021b\u0103, fiindc\u0103 pecorino s\u0103reaz\u0103 deja preparatul.\n\n\n\nDescoperi\u021bi \u0219i: Spanac cu crem\u0103 de usturoi copt.\n\n\n\nDac\u0103 r\u0103m\u00e2ne piure, pune\u021bi-l repede la frigider \u00eentr-un recipient \u00eenchis \u0219i consuma\u021bi-l c\u00e2t mai cur\u00e2nd, re\u00eenc\u0103lzindu-l u\u0219or la bain-marie sau la microunde, \u00een reprize scurte. O por\u021bie con\u021bine aproximativ 83 kcal \u0219i 13 g de carbohidra\u021bi ne\u021bi, o valoare care variaz\u0103 \u00een func\u021bie de greutatea r\u0103d\u0103cinii de \u021belin\u0103, \u00een general mai mic\u0103 dec\u00e2t cea a unui piure de cartofi, f\u0103r\u0103 a fi \u00eens\u0103 un preparat strict ketogenic. La servire, se potrivesc \u0219i ciupercile \u00een\u0103bu\u0219ite, cu sosul lor brun \u0219i aroma de p\u0103dure, iar salvia proasp\u0103t\u0103 se adaug\u0103 la final, \u00eempreun\u0103 cu pu\u021bin\u0103 br\u00e2nz\u0103 ras\u0103.\n\n\n\nAlte preparate de acela\u0219i fel se g\u0103sesc printre re\u021betele mele cu pu\u021bini carbohidra\u021bi.\n\n\n\n\n\n\tPiure de r\u0103d\u0103cin\u0103 de \u021belin\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t0.5 r\u0103d\u0103cin\u0103 de \u021belin\u0103 (adic\u0103 aproximativ 300 p\u00e2n\u0103 la 400 de grame dup\u0103 cur\u0103\u021bare)1 lingur\u0103 de ulei de m\u0103sline (extravirgin, sau 1 lingur\u0103 de unt)2 linguri\u021be de boia de ardei (de preferin\u021b\u0103 afumat\u0103)2 linguri\u021be de cimbru uscat (sau de alte ierburi aromatice verzi, precum oregano sau salvie)1 priz\u0103 de sare de mare celtic\u01031 priz\u0103 de piper negru1 m\u00e2n\u0103 generoas\u0103 de Pecorino (proasp\u0103t ras)Pentru decor1 m\u00e2n\u0103 mic\u0103 de salvie proasp\u0103t\u0103\t\n\t\n\t\tT\u0103ia\u021bi o r\u0103d\u0103cin\u0103 de \u021belin\u0103 \u00een dou\u0103. \u00cendep\u0103rta\u021bi partea cu r\u0103d\u0103cini \u0219i cur\u0103\u021ba\u021bi de coaj\u0103 o jum\u0103tate. P\u0103stra\u021bi cealalt\u0103 jum\u0103tate acoperit\u0103 la frigider.T\u0103ia\u021bi \u00een buc\u0103\u021bi egale \u0219i g\u0103ti\u021bi la abur 20 de minute. L\u0103sa\u021bi apoi aburul s\u0103 se evapore. Pasa\u021bi cu un blender vertical p\u00e2n\u0103 ob\u021bine\u021bi un piure. \u00cen aceast\u0103 etap\u0103, piureul este \u00eenc\u0103 destul de apos. Stoarce\u021bi-l mai \u00eent\u00e2i, apoi \u00eengro\u0219a\u021bi-l.Stoarce\u021bi piureul \u00eentr-un prosop de buc\u0103t\u0103rie umed. Aduna\u021bi col\u021burile prosopului pentru a-l \u00eenchide \u0219i \u00eempinge\u021bi piureul dinspre col\u021buri spre \u021bes\u0103tur\u0103. L\u0103sa\u021bi lichidul s\u0103 se scurg\u0103 \u00een chiuvet\u0103.\u00cengro\u0219a\u021bi cu o m\u00e2n\u0103 generoas\u0103 de br\u00e2nz\u0103 u\u0219or maturat\u0103 \u0219i uscat\u0103. Rade\u021bi-o chiar \u00eenainte de folosire.Servi\u021bi ca atare sau decora\u021bi cu pu\u021bin\u0103 br\u00e2nz\u0103 \u00een plus \u0219i ierburi aromatice proasp\u0103t tocate. Eu am folosit salvie.\t\n\t\n\t\tPerfect ca garnitur\u0103 pentru masa de Cr\u0103ciun!\nUstensile: crati\u021b\u0103 sau aparat de g\u0103tit la abur, robot de buc\u0103t\u0103rie (mic) sau blender vertical, cur\u0103\u021b\u0103tor de legume, prosop de buc\u0103t\u0103rie (curat \u0219i u\u0219or umezit).\n\t\n\t\n\t\tAccompagnementFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/180350","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=180350"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/180350\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/178521"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=180350"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=180350"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=180350"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}