{"id":181786,"title":"Ardei cop\u021bi la cuptor (\u0219i cur\u0103\u021ba\u021bi de coaj\u0103)","modified":"2026-10-03T07:52:37+02:00","plain":"Ardei \u00eentregi cop\u021bi la cuptor, apoi cur\u0103\u021ba\u021bi de coaj\u0103, o baz\u0103 fraged\u0103 pentru salate, sosuri \u0219i supe.\n\n\n\nCoaja se umfl\u0103, sucurile se caramelizeaz\u0103, iar culorile vii devin mai intense. La cuptor, pulpa devine fraged\u0103, aproape confiat\u0103. Ace\u0219ti ardei \u00eentregi, cop\u021bi \u0219i apoi cur\u0103\u021ba\u021bi de coaj\u0103, pot fi ad\u0103uga\u021bi \u00eentr-o salat\u0103, un sos sau o sup\u0103. Sunt suficien\u021bi trei pa\u0219i: coace\u021bi-i \u00eentregi pe un gr\u0103tar la 220 \u00b0C timp de aproximativ 45 de minute, l\u0103sa\u021bi-i s\u0103 se r\u0103coreasc\u0103 vreo cincisprezece minute, apoi \u00eendep\u0103rta\u021bi coaja, membranele \u0219i semin\u021bele. Aceast\u0103 re\u021bet\u0103 se al\u0103tur\u0103 colec\u021biei mele de preparate keto.\n\n\n\nArdeiul copt \u0219i cur\u0103\u021bat de coaj\u0103: principiul de baz\u0103\n\n\n\nCoacerea presupune expunerea ardeiului la o c\u0103ldur\u0103 puternic\u0103 \u0219i constant\u0103 p\u00e2n\u0103 c\u00e2nd coaja se umfl\u0103, se \u00eencre\u021be\u0219te \u0219i se desprinde, uneori \u00eennegrindu-se \u00een zonele unde c\u0103ldura este mai intens\u0103. Dup\u0103 ce ardeiul s-a r\u0103corit, se \u00eendep\u0103rteaz\u0103 acest \u00eenveli\u0219 \u00eenmuiat \u0219i membranele interioare de care sunt prinse semin\u021bele. Ardeiul r\u0103m\u00e2ne \u00eentreg \u00een timpul coacerii: se spal\u0103, se usuc\u0103 \u0219i i se p\u0103streaz\u0103 codi\u021ba pentru a-l manevra mai u\u0219or; se taie \u00een f\u00e2\u0219ii abia dup\u0103 cur\u0103\u021barea de coaj\u0103.\n\n\n\nSocoti\u021bi 1 ardei pentru fiecare por\u021bie. Uleiul de m\u0103sline se folose\u0219te \u00een principal pentru p\u0103strare \u0219i, la nevoie, pentru asezonare \u00een momentul servirii. Dup\u0103 coacere, textura crocant\u0103 a ardeiului crud las\u0103 loc unei pulpe fragede, cu un gust mai rotund \u0219i note de copt.\n\n\n\nPe aceea\u0219i tem\u0103: Orez din broccoli cu ciuperci shiitake \u0219i ulei de susan.\n\n\n\nO tehnic\u0103 simpl\u0103\n\n\n\nCoacerea unui ardei \u00eentreg \u00eenainte de cur\u0103\u021barea de coaj\u0103 \u00eei concentreaz\u0103 aromele, \u00eei \u00eendulce\u0219te gustul \u0219i ajut\u0103 coaja s\u0103 se desprind\u0103 datorit\u0103 umidit\u0103\u021bii din legum\u0103. La 220 \u00b0C, ardeiul se las\u0103 treptat, sucul se poate scurge, iar coaja se \u00eencre\u021be\u0219te, apoi se desprinde. Dup\u0103 coacere, l\u0103sa\u021bi-l s\u0103 se r\u0103coreasc\u0103 neacoperit, f\u0103r\u0103 a-l pune \u00eentr-un recipient cu capac. Ob\u021bine\u021bi astfel o baz\u0103 versatil\u0103 pentru o salat\u0103 c\u0103ldu\u021b\u0103 sau rece, o garnitur\u0103, un sos pasat sau o sup\u0103.\n\n\n\nIngrediente \u0219i repere pentru coacere\n\n\n\nAlege\u021bi un ardei ferm, neted \u0219i f\u0103r\u0103 zone deteriorate; cei ro\u0219ii \u0219i galbeni au pulpa mai dulce, iar cei verzi p\u0103streaz\u0103 o not\u0103 vegetal\u0103. Uleiul de m\u0103sline se folose\u0219te pentru a acoperi buc\u0103\u021bile cur\u0103\u021bate de coaj\u0103 \u00eentr-un recipient curat sau se adaug\u0103 \u00een fir sub\u021bire la servire. Nu este nevoie de niciun ingredient special: reu\u0219ita depinde de trei lucruri: coace\u021bi ardeii \u00eentregi, l\u0103sa\u021bi-i s\u0103 se r\u0103coreasc\u0103 \u0219i manevra\u021bi-i cu delicate\u021be.\n\n\n\nPentru varia\u021bie: Kebab de pui la tigaie.\n\n\n\nSocoti\u021bi 45 de minute la cuptor, la 220 \u00b0C, apoi aproximativ cincisprezece minute de repaus \u00eenainte de a-i manevra. Coaja trebuie s\u0103 fie \u00eencre\u021bit\u0103 \u0219i umflat\u0103, cu c\u00e2teva zone \u00eennegrite, f\u0103r\u0103 s\u0103 fie neagr\u0103 pe toat\u0103 suprafa\u021ba. \u00cen interior, sucul \u0219i aburul r\u0103m\u00e2n foarte fierbin\u021bi chiar dac\u0103 suprafa\u021ba pare c\u0103ldu\u021b\u0103, de aceea este necesar repausul \u00eenainte de cur\u0103\u021barea de coaj\u0103. O tav\u0103 ad\u00e2nc\u0103 a\u0219ezat\u0103 sub gr\u0103tar \u00eempiedic\u0103 scurgerea sucurilor \u00een cuptor.\n\n\n\nServire, p\u0103strare \u0219i informa\u021bii nutri\u021bionale\n\n\n\nDup\u0103 cur\u0103\u021barea de coaj\u0103, manevrarea delicat\u0103 ajut\u0103 buc\u0103\u021bile s\u0103-\u0219i p\u0103streze forma. Servi\u021bi-le ca atare, \u00een salat\u0103 cu un strop de ulei de m\u0103sline sau drept garnitur\u0103 pentru carne de pas\u0103re, pe\u0219te, carne la gr\u0103tar ori ou\u0103. Se potrivesc cu preparate la friteuza cu aer cald, precum un pui fript vietnamez, un file de pe\u0219te sau piept de pui, precum \u0219i cu un tamagoyaki; pasa\u021bi, ardeii dau consisten\u021b\u0103 unui sos sau unei supe.\n\n\n\nDescoperi\u021bi \u0219i: Andive gratinate cu ro\u0219ii.\n\n\n\nPentru p\u0103strarea pe termen scurt, acoperi\u021bi complet buc\u0103\u021bile cur\u0103\u021bate de coaj\u0103 cu ulei de m\u0103sline \u00eentr-un recipient curat \u0219i \u00eenchis, pune\u021bi-le rapid la frigider, la maximum 4 \u00b0C, \u0219i consuma\u021bi-le \u00een decurs de 4 zile. Uleiul nu le sterilizeaz\u0103: legumele cu aciditate sc\u0103zut\u0103 p\u0103strate \u00een ulei necesit\u0103 pruden\u021b\u0103 din cauza riscului de botulism. Pentru a le p\u0103stra mai mult timp, congela\u021bi buc\u0103\u021bile cur\u0103\u021bate de coaj\u0103 \u0219i semin\u021be, de preferin\u021b\u0103 f\u0103r\u0103 ulei. Socoti\u021bi aproximativ 5 g de carbohidra\u021bi ne\u021bi \u0219i 31 de calorii pentru fiecare por\u021bie, adic\u0103 1 ardei.\n\n\n\nPentru a g\u0103ti keto zi de zi, iat\u0103 toate re\u021betele mele cu con\u021binut sc\u0103zut de carbohidra\u021bi.\n\n\n\n\n\n\tArdei cop\u021bi la cuptor\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tArdei gras\t\n\t\n\t\tPre\u00eenc\u0103lzi\u021bi cuptorul la 220 de grade.Sp\u0103la\u021bi ardeiul \u0219i usca\u021bi-l. L\u0103sa\u021bi codi\u021ba la locul ei, pentru a putea apuca ardeiul de ea mai t\u00e2rziu.A\u0219eza\u021bi ardeiul pe gr\u0103tarul cuptorului (pur \u0219i simplu ca atare, f\u0103r\u0103 alte preg\u0103tiri). Dac\u0103 dori\u021bi, pune\u021bi folie de aluminiu pe fundul cuptorului pentru a colecta sucul care se scurge. Seta\u021bi cronometrul la 45 de minute.Scoate\u021bi ardeiul din cuptor dup\u0103 45 de minute \u0219i l\u0103sa\u021bi-l s\u0103 se r\u0103ceasc\u0103. \u00cenainte, \u00eel puneam apoi \u00eentr-un recipient \u00eenchis sau \u00eentr-o crati\u021b\u0103 cu capac. Acum nu mai fac acest lucru \u0219i nu observ mare diferen\u021b\u0103.Este nevoie de aproximativ un sfert de or\u0103 \u00eenainte de a putea continua f\u0103r\u0103 s\u0103 v\u0103 arde\u021bi m\u00e2inile. Cur\u0103\u021ba\u021bi apoi ardeiul de coaj\u0103 \u0219i \u00eendep\u0103rta\u021bi membranele cu semin\u021be.Consuma\u021bi-l ca atare sau \u00eencorpora\u021bi-l \u00eentr-un sos ori \u00eentr-o sup\u0103. Pentru a-l p\u0103stra mai mult timp, acoperi\u021bi-l complet cu ulei de m\u0103sline, apoi pune\u021bi-l la frigider.\t\n\t\n\t\tEchipament: cuptor la 220 de grade, gr\u0103tar, folie de aluminiu.\n\t\n\t\n\t\tAccompagnementFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/181786","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=181786"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/181786\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/178794"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=181786"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=181786"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=181786"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}