{"id":180860,"title":"Spanac cu sos cremos de usturoi copt","modified":"2026-10-03T04:42:38+02:00","plain":"Spanac sotat, acoperit cu un sos cremos de usturoi copt: o garnitur\u0103 cremoas\u0103, f\u0103r\u0103 s\u0103 \u00eengreuneze frunzele.\n\n\n\nFrunzele de spanac r\u0103m\u00e2n \u00eentregi \u0219i lucioase \u00een tigaie, al\u0103turi de ceapa ro\u0219ie, apoi sunt \u00eenv\u0103luite \u00eentr-un sos fluid, parfumat de dulcea\u021ba aproape confiat\u0103 a usturoiului copt. Sosul se adaug\u0103 \u00een ultimul moment, cu sm\u00e2nt\u00e2n\u0103, unt de migdale, boia \u0219i oregano, pentru o textur\u0103 lejer\u0103, care nu taseaz\u0103 frunzele. Calcula\u021bi \u00een total 40 de minute pentru 2 persoane, dintre care 10 minute pentru preg\u0103tire \u0219i 30 de minute pentru g\u0103tire, cu usturoiul copt \u00een cuptor la 200 \u00b0C. Reg\u0103si\u021bi aceast\u0103 re\u021bet\u0103 printre preparatele mele keto.\n\n\n\nCe este spanacul cu sos cremos de usturoi copt?\n\n\n\nSpanacul cu sm\u00e2nt\u00e2n\u0103 clasic se prepar\u0103 din frunze op\u0103rite sau \u00eenmuiate \u00een unt, apoi legate cu sm\u00e2nt\u00e2n\u0103 \u0219i un v\u00e2rf de nuc\u0219oar\u0103. Aici, metoda se schimb\u0103: spanacul este sotat cu ceap\u0103 ro\u0219ie, apoi acoperit cu un sos cremos de usturoi copt, preparat separat. Frunzele \u00ee\u0219i p\u0103streaz\u0103 forma, iar sosul, prospe\u021bimea aromelor.\n\n\n\nPreparatul are la baz\u0103 o c\u0103p\u0103\u021b\u00e2n\u0103 \u00eentreag\u0103 de usturoi coapt\u0103 \u00een cuptor, uns\u0103 cu ulei \u0219i \u00eenvelit\u0103 \u00een folie de aluminiu p\u00e2n\u0103 c\u00e2nd c\u0103\u021beii devin fragezi \u0219i u\u0219or de stors. Acest usturoi moale se amestec\u0103 cu 150 ml de sm\u00e2nt\u00e2n\u0103 pentru g\u0103tit, de origine animal\u0103 sau vegetal\u0103, cu o linguri\u021b\u0103 de unt de migdale, boia, oregano, sare, piper \u0219i un praf de ardei iute.\n\n\n\nDescoperi\u021bi \u0219i: T\u0103i\u021bei de konjac cu porc crocant.\n\n\n\nOriginea acestei variante\n\n\n\nAceast\u0103 variant\u0103 p\u0103streaz\u0103 ideea unei garnituri cremoase, folosind o metod\u0103 mai lejer\u0103: spanacul nu se g\u0103te\u0219te \u00een sm\u00e2nt\u00e2n\u0103. Sosul r\u0103m\u00e2ne fin \u0219i suficient de fluid pentru a fi turnat cu lingura, f\u0103r\u0103 s\u0103 acopere frunzele cu un strat gros de crem\u0103.\n\n\n\nUsturoiul copt este elementul central. C\u0103ldura cuptorului \u00eei domole\u0219te iu\u021beala crud\u0103 \u0219i \u00eei confer\u0103 un miez fraged, aproape dulce, care se amestec\u0103 u\u0219or cu sm\u00e2nt\u00e2na. Untul de migdale aduce o textur\u0103 catifelat\u0103, iar boiaua \u0219i oregano adaug\u0103 note calde \u0219i ierboase.\n\n\n\nIngredientele principale\n\n\n\nCele 200 g de spanac proasp\u0103t formeaz\u0103 baza verde: bine scurse dup\u0103 sp\u0103lare, frunzele nu vor dilua sosul la servire. Ceapa ro\u0219ie aduce o dulcea\u021b\u0103 delicat\u0103, profunzime \u0219i pu\u021bin\u0103 culoare frunzelor sotate. Cei 150 ml de sm\u00e2nt\u00e2n\u0103 formeaz\u0103 baza sosului, fie \u00een varianta lactat\u0103, fie sub form\u0103 de crem\u0103 vegetal\u0103 ne\u00eendulcit\u0103, de exemplu o crem\u0103 de migdale pentru g\u0103tit.\n\n\n\nDe \u00eencercat \u0219i: Lasagna cu dovleac \u0219i pui.\n\n\n\nC\u0103p\u0103\u021b\u00e2na de usturoi coapt\u0103 la 200 \u00b0C, uns\u0103 u\u0219or cu ulei \u0219i \u00eenvelit\u0103 \u00een folie, devine fraged\u0103 \u0219i cremoas\u0103 \u0219i ofer\u0103 cea mai mare parte a gustului. Linguri\u021ba de unt de migdale aduce o textur\u0103 catifelat\u0103, o not\u0103 discret\u0103 de migdale \u0219i pu\u021bin\u0103 consisten\u021b\u0103, f\u0103r\u0103 s\u0103 \u00eengreuneze sosul. Boiaua m\u0103cinat\u0103 coloreaz\u0103 sosul \u0219i adaug\u0103 o not\u0103 cald\u0103, iar oregano uscat, o not\u0103 ierboas\u0103 bine definit\u0103.\n\n\n\nUn praf de sare este suficient, de ajustat dup\u0103 gust, iar piperul negru aduce o not\u0103 de personalitate \u00een postgust. Fulgii de ardei iute sau un praf de piper Cayenne \u00eenvioreaz\u0103 sosul f\u0103r\u0103 s\u0103 mascheze dulcea\u021ba usturoiului. Pentru coacerea usturoiului \u0219i c\u0103lirea cepei, este potrivit un ulei cu gust delicat, de m\u0103sline, avocado sau floarea-soarelui.\n\n\n\nSfaturi tehnice \u0219i servire\n\n\n\nPentru usturoi, t\u0103ia\u021bi partea de sus a c\u0103p\u0103\u021b\u00e2nii pentru a expune c\u0103\u021beii, p\u0103stra\u021bi-le coaja \u0219i coace\u021bi-i \u00eenveli\u021bi \u00een folie, cu un strop de ulei, apoi l\u0103sa\u021bi-i s\u0103 se r\u0103coreasc\u0103 \u00eenainte de a stoarce miezul \u00een sm\u00e2nt\u00e2n\u0103, \u00eendep\u0103rt\u00e2nd p\u0103r\u021bile arse. \u00cenc\u0103lzi\u021bi u\u0219or sm\u00e2nt\u00e2na cu untul de migdale \u0219i condimentele, f\u0103r\u0103 clocote puternice, apoi ad\u0103uga\u021bi usturoiul \u0219i mixa\u021bi scurt pentru o textur\u0103 omogen\u0103 \u0219i fluid\u0103. \u00cen tigaie, ceapa ro\u0219ie trebuie s\u0103 devin\u0103 translucid\u0103 \u00eenainte de ad\u0103ugarea spanacului, pus treptat, c\u00e2te o m\u00e2n\u0103, la foc mic, pentru a p\u0103stra forma frunzelor. Bine scurse, acestea las\u0103 mai pu\u021bin\u0103 ap\u0103, iar sosul \u00ee\u0219i p\u0103streaz\u0103 mai bine consisten\u021ba; resturile se p\u0103streaz\u0103 p\u00e2n\u0103 la 3 zile la frigider, cu sosul \u0219i spanacul separate.\n\n\n\n\u00cen aceea\u0219i not\u0103: Lasagna de dovlecei cu spanac.\n\n\n\nLa servire, \u00eemp\u0103r\u021bi\u021bi spanacul \u00een 2 farfurii \u0219i turna\u021bi peste el, cu lingura, sosul cremos de usturoi copt, pentru un aport de 9 g de carbohidra\u021bi net per por\u021bie. Aceast\u0103 garnitur\u0103 se potrive\u0219te cu pe\u0219te, carne de pas\u0103re la cuptor, carne la gr\u0103tar sau ou\u0103. Pentru o farfurie vegetarian\u0103, servi\u021bi-o cu ciuperci \u00een\u0103bu\u0219ite sau pak choi sotat, iar un somon la air fryer completeaz\u0103 \u0219i el foarte bine preparatul.\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\tSpanac cu sos cremos de usturoi copt\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g spanac proasp\u0103t1 ceap\u0103 ro\u0219ie150 ml sm\u00e2nt\u00e2n\u0103 pentru g\u0103tit, din lapte sau vegetal\u0103 (am folosit sm\u00e2nt\u00e2n\u0103 vegetal\u0103 din migdale)1 c\u0103p\u0103\u021b\u00e2n\u0103 de usturoi1 linguri\u021b\u0103 de past\u0103 de migdale1 linguri\u021b\u0103 de boia de ardei1 linguri\u021b\u0103 de oregano (uscat)un praf de sare (roz de Himalaya sau sare de mare celtic\u0103)un praf de piper negruun praf de fulgi de ardei iute (sau de piper Cayenne)ulei de avocado, de m\u0103sline cu gust delicat sau de floarea-soarelui cu con\u021binut ridicat de acid oleic (pentru g\u0103tit)\t\n\t\n\t\tPre\u00eenc\u0103lzi\u021bi cuptorul la 200 de grade.T\u0103ia\u021bi v\u00e2rfurile tuturor c\u0103\u021beilor dintr-o c\u0103p\u0103\u021b\u00e2n\u0103 de usturoi. L\u0103sa\u021bi restul c\u0103\u021beilor intac\u021bi \u0219i prin\u0219i de c\u0103p\u0103\u021b\u00e2n\u0103. \u00cendep\u0103rta\u021bi foile exterioare ale c\u0103p\u0103\u021b\u00e2nii. P\u0103stra\u021bi cojile din jurul c\u0103\u021beilor. Turna\u021bi deasupra pu\u021bin ulei de m\u0103sline cu gust delicat \u0219i \u00eenveli\u021bi \u00een folie de aluminiu. Da\u021bi la cuptor.Pune\u021bi sm\u00e2nt\u00e2na \u00eentr-o cr\u0103ticioar\u0103. Ad\u0103uga\u021bi pasta de migdale \u0219i condimentele \u0219i \u00eenc\u0103lzi\u021bi.Dup\u0103 ce usturoiul s-a r\u0103cit, presa\u021bi-l pentru a scoate miezul direct \u00een sm\u00e2nt\u00e2n\u0103. Zdrobi\u021bi sau mixa\u021bi scurt pentru a ob\u021bine un sos fin. L\u0103sa\u021bi s\u0103 scad\u0103 foarte pu\u021bin la foc mic. Nu da\u021bi focul prea tare; este suficient s\u0103 apar\u0103 c\u00e2te o bul\u0103 mic\u0103 din c\u00e2nd \u00een c\u00e2nd. Amesteca\u021bi din c\u00e2nd \u00een c\u00e2nd.T\u0103ia\u021bi ceapa \u0219i c\u0103li\u021bi-o p\u00e2n\u0103 devine translucid\u0103. Ad\u0103uga\u021bi spanacul c\u00e2te o m\u00e2n\u0103 pe r\u00e2nd \u0219i g\u0103ti\u021bi la foc mic. Nu \u00eel l\u0103sa\u021bi s\u0103 scad\u0103 prea mult; frunzele trebuie s\u0103 r\u0103m\u00e2n\u0103 u\u0219or de recunoscut (astfel \u00eenc\u00e2t unele tulpini s\u0103 mai fie pu\u021bin crocante).\u00cemp\u0103r\u021bi\u021bi spanacul \u00een 2 farfurii \u0219i turna\u021bi sosul deasupra.\t\n\t\n\t\tUstensile: cuptor la 200 de grade, folie de aluminiu, cr\u0103ticioar\u0103, tigaie mic\u0103 f\u0103r\u0103 PFAS, spatul\u0103.\n\t\n\t\n\t\tAccompagnementFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/180860","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=180860"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/180860\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/178582"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=180860"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=180860"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=180860"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}