{"id":181226,"title":"Stifado de vit\u0103 cu \u0219alote \u0219i vin ro\u0219u","modified":"2026-10-03T05:44:46+02:00","plain":"Un stifado grecesc reinterpretat: carne de vit\u0103 \u00een\u0103bu\u0219it\u0103 trei ore cu vin ro\u0219u, ro\u0219ii \u0219i o\u021bet balsamic, cu \u0219alote \u00eentregi \u0219i un strop de scor\u021bi\u0219oar\u0103.\n\n\n\n\u00cen crati\u021b\u0103, vinul ro\u0219u se \u00eembin\u0103 cu o\u021betul balsamic, sosul de ro\u0219ii devine \u00eenchis la culoare \u0219i lucios, iar \u0219alotele r\u0103m\u00e2n \u00eentregi \u00een jurul c\u0103rnii de vit\u0103. Aceast\u0103 versiune combin\u0103 scor\u021bi\u0219oara, usturoiul, coriandrul \u0219i chimionul, cu note ierboase de cimbru \u0219i rozmarin. Socoti\u021bi aproximativ 10 minute de preg\u0103tire \u0219i 3 ore de fierbere lent\u0103, la foc mic, pentru o carne care se tope\u0219te \u00een gur\u0103 \u0219i un sos catifelat. Aceast\u0103 re\u021bet\u0103 face parte din colec\u021bia mea de feluri principale keto.\n\n\n\nCe este stifado?\n\n\n\nStifado este o familie de toc\u0103ni\u021be g\u0103tite \u00eendelung, u\u0219or de recunoscut dup\u0103 bulbii mici l\u0103sa\u021bi \u00eentregi, baza de ro\u0219ii, vinul ro\u0219u, stropul de o\u021bet \u0219i scor\u021bi\u0219oara. Aici ia forma unui stifado de vit\u0103, preparat din buc\u0103\u021bi bogate \u00een \u021besut conjunctiv, precum antricotul din partea anterioar\u0103.\n\n\n\nSecretul preparatului st\u0103 \u00een timp. Carnea se rumene\u0219te mai \u00eent\u00e2i, apoi se g\u0103te\u0219te lent \u00eentr-un amestec de vin, o\u021bet, ro\u0219ii \u0219i sup\u0103. La foc mic, colagenul se transform\u0103 \u00een gelatin\u0103: sosul cap\u0103t\u0103 consisten\u021b\u0103 f\u0103r\u0103 f\u0103in\u0103, iar fiecare bucat\u0103 devine fraged\u0103 sub furculi\u021b\u0103. \u0218alote \u00een loc de cepe mici, o\u021bet balsamic pentru o aciditate mai bl\u00e2nd\u0103, zece c\u0103\u021bei de usturoi al c\u0103ror gust se \u00eembl\u00e2nze\u0219te, coriandru, chimion, pudr\u0103 de ceap\u0103, rozmarin, cimbru \u0219i scor\u021bi\u0219oar\u0103 pentru un sos condimentat, f\u0103r\u0103 s\u0103 domine gustul c\u0103rnii de vit\u0103.\n\n\n\nDe \u00eencercat \u0219i: Pe\u0219te alb la cuptor \u0219i dovlecei la tigaie.\n\n\n\nOriginea preparatului\n\n\n\n\u00cen forma sa clasic\u0103, stifado se prepar\u0103 cu carne de vit\u0103 sau de iepure, cepe mici \u00eentregi, ro\u0219ii, vin ro\u0219u, o\u021bet de vin \u0219i scor\u021bi\u0219oar\u0103. Aceast\u0103 baz\u0103 define\u0219te preparatul: o g\u0103tire \u00eendelungat\u0103, un sos \u00eenchis la culoare \u0219i aromat, bulbi \u00eentregi care se disting \u00eenc\u0103 \u00een farfurie.\n\n\n\nEchilibrul vine din aciditate, dulcea\u021ba bulbilor \u0219i g\u0103tirea lent\u0103 care \u00eei confiaz\u0103. Bulbii se fr\u0103gezesc, se \u00eembib\u0103 cu sos \u0219i \u00ee\u0219i p\u0103streaz\u0103 forma. Vinul aduce culoare \u0219i caracter, ro\u0219iile dau consisten\u021b\u0103, iar condimentele adaug\u0103 note calde f\u0103r\u0103 s\u0103 mascheze carnea. Aceast\u0103 versiune p\u0103streaz\u0103 specificul grecesc, cu c\u00e2teva adapt\u0103ri: \u0219alote \u00eentregi, o\u021bet balsamic, ierburi uscate \u0219i condimente m\u0103cinate, pentru un sos mai \u00eenchis la culoare \u0219i u\u0219or siropos.\n\n\n\nIngredientele principale\n\n\n\nCarnea de vit\u0103 pentru g\u0103tire lent\u0103, 300 p\u00e2n\u0103 la 500 g de antricot din partea anterioar\u0103 sau alt\u0103 bucat\u0103 bogat\u0103 \u00een colagen, ofer\u0103 o carne care se tope\u0219te \u00een gur\u0103 \u0219i un sos legat \u00een mod natural. Cele 10 \u0219alote mici, sau cepe mici, aduc o dulcea\u021b\u0103 de confit \u0219i aspectul distinctiv al preparatului. Cei 10 c\u0103\u021bei de usturoi \u00eentregi, cresta\u021bi \u0219i apoi g\u0103ti\u021bi lent, \u00ee\u0219i pierd iu\u021beala \u0219i rotunjesc gustul sosului.\n\n\n\n\u00cen aceea\u0219i categorie: Chiftelu\u021be crocante de conopid\u0103 cu br\u00e2nz\u0103.\n\n\n\nUn strop generos de o\u021bet balsamic desprinde sucurile caramelizate \u0219i accentueaz\u0103 culoarea. Cele 2 pahare mari de vin ro\u0219u ofer\u0103 baza, culoarea \u0219i gustul; cei 150 ml de passata aduc consisten\u021b\u0103 \u0219i un gust umami, f\u0103r\u0103 buc\u0103\u021bi; cei 100 ml de sup\u0103 de vit\u0103 lungesc sosul \u0219i \u00eel fac mai gelatinos. Coriandrul, chimionul, pudra de ceap\u0103, scor\u021bi\u0219oara, rozmarinul \u0219i cimbrul aduc notele condimentate \u0219i ierboase. Untul ajut\u0103 la rumenire, iar uleiul de avocado, de m\u0103sline cu gust delicat sau de floarea-soarelui cu con\u021binut ridicat de acid oleic permite g\u0103tirea la foc iute.\n\n\n\nRepere pentru g\u0103tirea lent\u0103 \u0219i servire\n\n\n\nScoate\u021bi carnea din frigider pu\u021bin \u00eenainte, usca\u021bi-o, apoi rumeni\u021bi-o \u00een unt \u0219i ulei \u00eentr-o crati\u021b\u0103 de font\u0103, \u00een mai multe tran\u0219e dac\u0103 vasul este \u00eengust. Condimentele aromeaz\u0103 baza, o\u021betul balsamic \u0219i vinul desprind sucurile caramelizate, iar passata \u0219i supa formeaz\u0103 lichidul de g\u0103tire. \u0218alotele \u0219i usturoiul r\u0103m\u00e2n \u00eentregi, doar crestate, amestecate c\u00e2t mai pu\u021bin pentru a-\u0219i p\u0103stra forma. Capacul u\u0219or \u00eentredeschis, foc mic \u0219i o fierbere abia perceptibil\u0103 timp de cel pu\u021bin 3 ore.\n\n\n\nO alt\u0103 re\u021bet\u0103 \u00een acela\u0219i stil: Ardei cop\u021bi la cuptor.\n\n\n\nReperul r\u0103m\u00e2ne fr\u0103gezimea: furculi\u021ba p\u0103trunde f\u0103r\u0103 rezisten\u021b\u0103, iar sosul \u00eembrac\u0103 buc\u0103\u021bile de carne. Condimentele nu trebuie s\u0103 se ard\u0103, iar con\u021binutul crati\u021bei nu trebuie s\u0103 fiarb\u0103 \u00een clocote mari. Servi\u021bi cu \u0219alotele \u00eentregi \u0219i mult sos; un piure de conopid\u0103 sau fasolea verde absorb sosul. Pentru o variant\u0103 f\u0103r\u0103 semin\u021be, elimina\u021bi coriandrul \u0219i chimionul; preparatul \u00ee\u0219i p\u0103streaz\u0103 baza de vin ro\u0219u, ro\u0219ii, \u0219alote, usturoi \u0219i scor\u021bi\u0219oar\u0103. Resturile se p\u0103streaz\u0103 3 zile la frigider, \u00een recipiente pu\u021bin ad\u00e2nci, sau se congeleaz\u0103 \u00een por\u021bii. Socoti\u021bi 505 kcal per por\u021bie.\n\n\n\nPentru alte idei cu pu\u021bini carbohidra\u021bi, r\u0103sfoi\u021bi toate re\u021betele mele keto.\n\n\n\n\n\n\tStifado de vit\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 la 499 g antricot din partea anterioar\u0103 sau carne de vit\u0103 pentru g\u0103tit lent (de preferin\u021b\u0103 de la vite hr\u0103nite cu iarb\u0103)10 mici \u0219alote (cepe)10 c\u0103\u021bei de usturoiO\u021bet balsamic (un strop generos)2 pahare mari de vin ro\u0219u150 ml de passata de ro\u0219ii100 ml de sup\u0103 de vit\u0103 (din oase) (de preferin\u021b\u0103 de la vite hr\u0103nite cu iarb\u0103)2 linguri\u021be de semin\u021be de coriandru m\u0103cinate1 linguri\u021b\u0103 de semin\u021be de chimion m\u0103cinate1 linguri\u021b\u0103 de ceap\u0103 pudr\u01030.5 linguri\u021b\u0103 de scor\u021bi\u0219oar\u01031 linguri\u021b\u0103 de rozmarin (uscat)2 linguri\u021be de cimbru (uscat)unt (de la vaci hr\u0103nite cu iarb\u0103) (pentru g\u0103tit)Ulei (de avocado, de m\u0103sline cu gust delicat sau de floarea-soarelui cu con\u021binut ridicat de acid oleic, ca alternativ\u0103, pentru g\u0103tit)\t\n\t\n\t\tScoate\u021bi antricotul din frigider \u0219i l\u0103sa\u021bi-l s\u0103 ajung\u0103 la temperatura camerei.\u00cencinge\u021bi oala de font\u0103 \u0219i \u00eenc\u0103lzi\u021bi \u00een ea o bucat\u0103 generoas\u0103 de unt \u0219i un strop de ulei de m\u0103sline cu gust delicat. T\u0103ia\u021bi antricotul \u00een buc\u0103\u021bi. Rumeni\u021bi buc\u0103\u021bile pe toate p\u0103r\u021bile la foc destul de iute.Amesteca\u021bi condimentele \u0219i ierburile aromatice \u0219i ad\u0103uga\u021bi-le peste carne.Deglasa\u021bi cu o\u021betul balsamic \u0219i vinul. Reduce\u021bi focul. \u00cencorpora\u021bi passata de ro\u0219ii \u0219i supa de oase.Cur\u0103\u021ba\u021bi \u0219alotele \u0219i c\u0103\u021beii de usturoi. Cresta\u021bi-le 1 dat\u0103, dar l\u0103sa\u021bi-le \u00eentregi. Distribui\u021bi-le \u00een sos.A\u0219eza\u021bi capacul \u00eentredeschis \u0219i l\u0103sa\u021bi s\u0103 fiarb\u0103 \u00een\u0103bu\u0219it cel pu\u021bin 3 ore la foc mic.\t\n\t\n\t\tUstensile: Oal\u0103 de font\u0103 (cu capac).\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/181226","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=181226"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/181226\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/178651"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=181226"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=181226"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=181226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}