{"id":182246,"title":"Gratin de andive cu ro\u0219ii, ardei \u0219i nuci","modified":"2026-10-03T09:18:47+02:00","plain":"Un gratin vegetarian de andive cu ro\u0219ii, br\u00e2nz\u0103 de capr\u0103 \u0219i nuci, f\u0103r\u0103 \u0219unc\u0103 \u0219i f\u0103r\u0103 sos bechamel.\n\n\n\nLa scoaterea din cuptor, sosul de ro\u0219ii clocote\u0219te pe marginile vasului. Br\u00e2nza de capr\u0103 se tope\u0219te peste legume, iar nucile trosnesc sub lingur\u0103. Andivele aduc o u\u0219oar\u0103 am\u0103real\u0103, echilibrat\u0103 de dulcea\u021ba ardeiului, aciditatea passatei \u0219i ierburile aromatice uscate. F\u0103r\u0103 \u0219unc\u0103 \u0219i f\u0103r\u0103 sos bechamel, acest gratin vegetarian p\u0103streaz\u0103 un strat superior cremos \u0219i rumenit. Pentru dou\u0103 persoane, calcula\u021bi 50 de minute, dintre care 30 de coacere la 200 \u00b0C. Aceast\u0103 re\u021bet\u0103 se al\u0103tur\u0103 colec\u021biei mele de feluri principale keto.\n\n\n\nCe este gratinul de andive cu ro\u0219ii?\n\n\n\nCrusta gratinat\u0103 se formeaz\u0103 din br\u00e2nz\u0103 de capr\u0103 cu past\u0103 presat\u0103, ras\u0103 deasupra, \u0219i fructe cu coaj\u0103 lemnoas\u0103, rumenite la cuptor. Andivele, numite \u0219i \u201echicons\u201d \u00een nordul Fran\u021bei \u0219i \u00een Belgia, constituie baza de legume. Aceast\u0103 versiune se \u00eendep\u0103rteaz\u0103 de gratinul clasic cu andive g\u0103tite \u00een prealabil, \u0219unc\u0103 \u0219i sos bechamel: aici, andivele se pun crude \u00een vas, t\u0103iate \u00een jum\u0103t\u0103\u021bi sau sferturi pe lungime, \u00een func\u021bie de grosime.\n\n\n\nSe coc \u00eempreun\u0103 cu f\u00e2\u0219ii de ardei ro\u0219u sau galben, un sos de passata simpl\u0103 legat cu unt de migdale, ierburi aromatice uscate, br\u00e2nz\u0103 \u0219i nuci. Asamblarea conteaz\u0103: jum\u0103tate din br\u00e2nz\u0103 \u0219i din fructele cu coaj\u0103 lemnoas\u0103 se pune printre legume, iar restul peste sos, pentru un gratin de legume cu sos din bel\u0219ug la baz\u0103 \u0219i un strat cremos \u0219i crocant deasupra. Untul de migdale d\u0103 consisten\u021b\u0103 sosului, f\u0103r\u0103 a \u00eencerca s\u0103 imite sosul bechamel.\n\n\n\nDescoperi\u021bi \u0219i: Gratin de r\u0103d\u0103cin\u0103 de \u021belin\u0103 cu sl\u0103nin\u0103 afumat\u0103 \u0219i pecorino.\n\n\n\nCe deosebe\u0219te aceast\u0103 versiune\n\n\n\nGratinul p\u0103streaz\u0103 spiritul unui preparat de andive la cuptor: o legum\u0103 u\u0219or am\u0103ruie, g\u0103tit\u0103 \u00eentr-un sos \u0219i acoperit\u0103 cu br\u00e2nz\u0103. Se deosebe\u0219te prin baza de ro\u0219ii, absen\u021ba \u0219uncii \u0219i a sosului bechamel, adaosul de ardei \u0219i prezen\u021ba fructelor cu coaj\u0103 lemnoas\u0103. Rezultatul are un gust mai viu: dulcea\u021ba ardeiului echilibreaz\u0103 aciditatea ro\u0219iilor \u0219i am\u0103reala andivelor, care se gratineaz\u0103 pornind de la starea crud\u0103, cu sosul aromat cu ierburi, f\u0103r\u0103 op\u0103rire sau g\u0103tire \u00een tigaie.\n\n\n\nIngredientele principale\n\n\n\nTrei sau patru andive formeaz\u0103 baza, prospe\u021bimea \u0219i am\u0103reala lor d\u00e2nd profunzime unui sos dulce-acri\u0219or; t\u0103iate \u00een jum\u0103t\u0103\u021bi sau sferturi pe lungime, se g\u0103tesc uniform \u0219i las\u0103 pu\u021bin\u0103 ap\u0103, rezult\u00e2nd astfel \u00een mod natural un preparat cu sos. Ardeiul ro\u0219u sau galben, t\u0103iat \u00een f\u00e2\u0219ii, aduce culoare, savoare \u0219i dulcea\u021b\u0103. Fructele cu coaj\u0103 lemnoas\u0103 adaug\u0103 o not\u0103 crocant\u0103: nuci, nuci pecan, migdale sau un amestec, o m\u00e2n\u0103 tocat\u0103 grosier.\n\n\n\nDe \u00eencercat \u0219i: Lasagna cu vinete, feta \u0219i pecorino.\n\n\n\nBr\u00e2nza de capr\u0103 cu past\u0103 presat\u0103, t\u00e2n\u0103r\u0103 sau semimaturat\u0103, aduce o not\u0103 s\u0103rat\u0103, cremozitate \u0219i o crust\u0103 gratinat\u0103; o gouda de capr\u0103 este mai potrivit\u0103 dec\u00e2t un rulou de br\u00e2nz\u0103 de capr\u0103, iar pentru o versiune strict vegetarian\u0103 verifica\u021bi ca agentul de coagulare s\u0103 nu fie de origine animal\u0103. Folosi\u021bi 200 ml de passata simpl\u0103, f\u0103r\u0103 a o \u00eenlocui cu aceea\u0219i cantitate de past\u0103 concentrat\u0103 de ro\u0219ii, care este prea dens\u0103. Ad\u0103uga\u021bi trei linguri de ulei \u0219i o lingur\u0103 de unt de migdale, ideal din migdale decojite, care leag\u0103 sosul \u0219i atenueaz\u0103 aciditatea f\u0103r\u0103 zah\u0103r. Ierburile aromatice uscate, oregano, cimbru, rozmarin \u0219i salvie, sarea \u0219i piperul pun \u00een valoare \u00eentregul preparat.\n\n\n\nCoacere, servire \u0219i valori nutri\u021bionale\n\n\n\nLa scoaterea din cuptor, legumele trebuie s\u0103 fie fragede, sosul fierbinte \u0219i suprafa\u021ba rumenit\u0103, gratinul moale, uneori cu pu\u021bin lichid la baz\u0103, iar nucile pr\u0103jite, f\u0103r\u0103 s\u0103 se \u00eennegreasc\u0103. Dup\u0103 pre\u00eenc\u0103lzirea cuptorului la 200 \u00b0C, calcula\u021bi 30 de minute: v\u00e2rful unui cu\u021bit p\u0103trunde u\u0219or \u00een partea cea mai groas\u0103 a andivelor, bulele indic\u0103 un sos fierbinte, iar br\u00e2nza este topit\u0103 \u0219i u\u0219or rumenit\u0103. Scurge\u021bi legumele sp\u0103late, nu le \u00eenghesui\u021bi \u0219i toca\u021bi grosier fructele cu coaj\u0103 lemnoas\u0103, f\u0103r\u0103 a le transforma \u00een pudr\u0103.\n\n\n\n\u00cen aceea\u0219i not\u0103: Risotto de conopid\u0103 cu ciuperci.\n\n\n\nServi\u021bi acest gratin ca fel principal vegetarian pentru dou\u0103 persoane, al\u0103turi de o salat\u0103 verde sau de rucola. Pune\u021bi rapid resturile la frigider, \u00eentr-un recipient \u00eenchis, \u0219i consuma\u021bi-le \u00een cel mult trei zile; re\u00eenc\u0103lzi\u021bi la cuptor, la 180 \u00b0C, timp de 15 minute, p\u00e2n\u0103 c\u00e2nd mijlocul este bine \u00eenc\u0103lzit, deoarece cuptorul cu microunde \u00eenmoaie mai mult stratul de deasupra. Calcula\u021bi aproximativ 14 g de carbohidra\u021bi ne\u021bi \u0219i 342 de calorii per por\u021bie, \u00een func\u021bie de m\u0103rimea andivelor \u0219i de amestecul de fructe cu coaj\u0103 lemnoas\u0103.\n\n\n\nPentru a g\u0103ti keto zi de zi, iat\u0103 toate re\u021betele mele cu con\u021binut redus de carbohidra\u021bi.\n\n\n\n\n\n\tGratin de andive cu ro\u0219ii, ardei \u0219i nuci\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t3 p\u00e2n\u0103 la 4 andive1 ardei gras (galben sau ro\u0219u)O m\u00e2n\u0103 generoas\u0103 de nuci (fructe cu coaj\u0103 lemnoas\u0103, la alegere)100 g de br\u00e2nz\u0103 (de capr\u0103, cu past\u0103 presat\u0103, proasp\u0103t\u0103 sau semimaturat\u0103)200 ml de passata de ro\u0219ii3 linguri de ulei de avocado, de m\u0103sline cu gust delicat sau de floarea-soarelui cu con\u021binut ridicat de acid oleic1 lingur\u0103 de past\u0103 de migdale1 linguri\u021b\u0103 de oregano uscat0.5 linguri\u021b\u0103 de cimbru uscat0.5 linguri\u021b\u0103 de rozmarin uscat0.5 linguri\u021b\u0103 de salvie uscat\u0103Un v\u00e2rf de cu\u021bit de piper (negru)Un praf generos de sare (de mare celtic\u0103 sau de sare roz de Himalaya)\t\n\t\n\t\tPre\u00eenc\u0103lzi\u021bi cuptorul la 200 de grade.Sp\u0103la\u021bi andivele \u0219i t\u0103ia\u021bi-le baza. T\u0103ia\u021bi-le \u00een jum\u0103t\u0103\u021bi sau \u00een sferturi pe lungime, \u00een func\u021bie de grosimea lor.Sp\u0103la\u021bi ardeiul, \u00eendep\u0103rta\u021bi membranele \u0219i semin\u021bele \u0219i t\u0103ia\u021bi-l \u00een f\u00e2\u0219ii. Distribui\u021bi andivele \u0219i ardeiul \u00een vasul pentru cuptor.Zdrobi\u021bi u\u0219or fructele cu coaj\u0103 lemnoas\u0103 \u00eentr-un mojar. Pe cele care se sf\u0103r\u00e2m\u0103 u\u0219or, precum nucile pecan, rupe\u021bi-le pur \u0219i simplu cu m\u00e2na. Distribui\u021bi aproximativ jum\u0103tate printre legume.Rade\u021bi br\u00e2nza. Distribui\u021bi aproximativ jum\u0103tate printre legume \u0219i fructele cu coaj\u0103 lemnoas\u0103.Pune\u021bi passata \u00eentr-un pahar \u0219i amesteca\u021bi-o cu ierburile aromatice, uleiul de m\u0103sline \u0219i pasta de migdale. Turna\u021bi peste legume.Distribui\u021bi restul de br\u00e2nz\u0103 \u0219i de fructe cu coaj\u0103 lemnoas\u0103 peste sos. Da\u021bi vasul la cuptor pentru o jum\u0103tate de or\u0103.\t\n\t\n\t\tAlegerea br\u00e2nzei pentru topit depinde de consumul sau evitarea laptelui de vac\u0103, a lactozei sau a cazeinei A1.\nValorile nutri\u021bionale sunt calculate folosind un amestec de fructe cu coaj\u0103 lemnoas\u0103. Nucile pecan sau migdalele au un con\u021binut mai sc\u0103zut de carbohidra\u021bi.\nUstensile: cuptor la 200 de grade, vas pentru cuptor, bol mic.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/182246","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=182246"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/182246\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/178864"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=182246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=182246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=182246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}