{"id":182613,"title":"Gratin de \u021belin\u0103-r\u0103d\u0103cin\u0103 cu piept de porc afumat \u0219i pecorino","modified":"2026-10-03T11:01:52+02:00","plain":"Un gratin de \u021belin\u0103-r\u0103d\u0103cin\u0103 cu piept de porc afumat, sm\u00e2nt\u00e2n\u0103 \u0219i pecorino: buc\u0103\u021bi rumenite, apoi fierte la foc mic \u00eenainte de gratinare.\n\n\n\nTigaia ajunge pe mas\u0103 cu o crust\u0103 aurie care \u00eenc\u0103 sf\u00e2r\u00e2ie \u0219i cu arome de piept de porc afumat, sm\u00e2nt\u00e2n\u0103 fierbinte \u0219i pecorino ras. Sub aceast\u0103 suprafa\u021b\u0103 rumenit\u0103, \u021belina trebuie s\u0103 fie bine fr\u0103gezit\u0103, astfel \u00eenc\u00e2t v\u00e2rful unui cu\u021bit s\u0103 p\u0103trund\u0103 u\u0219or \u00eentr-o bucat\u0103 mare. Este \u00eenv\u0103luit\u0103 \u00eentr-un sos cremos, \u00eembog\u0103\u021bit cu sos de soia \u0219i un strop de o\u021bet balsamic. O por\u021bie con\u021bine 27 g de carbohidra\u021bi ne\u021bi \u0219i 1026 kcal, o abordare cu un con\u021binut moderat redus de carbohidra\u021bi, conceput\u0103 pentru a fi s\u0103\u021bioas\u0103. Aceast\u0103 re\u021bet\u0103 se al\u0103tur\u0103 colec\u021biei mele de feluri principale keto.\n\n\n\nPrincipiul preparatului\n\n\n\nAcest gratin se bazeaz\u0103 pe o g\u0103tire \u00een dou\u0103 etape: mai \u00eent\u00e2i pe foc, pentru a rumeni pieptul de porc, ceapa \u0219i \u021belina, apoi la cuptor, pentru a gratina br\u00e2nza. Pecorino are un rol esen\u021bial \u00een formarea crustei gratinate: s\u0103reaz\u0103, aromatizeaz\u0103 \u0219i se rumene\u0219te repede; poate fi \u00eenlocuit cu parmezan. \u021aelina-r\u0103d\u0103cin\u0103, o legum\u0103 r\u0103d\u0103cinoas\u0103 cu miez deschis la culoare, se taie \u00een buc\u0103\u021bi de dimensiuni asem\u0103n\u0103toare pentru o g\u0103tire uniform\u0103.\n\n\n\nPieptul de porc afumat ofer\u0103 gr\u0103simea pentru g\u0103tit, sarea \u0219i aromele specifice afum\u0103turii; sm\u00e2nt\u00e2na leag\u0103 totul \u00eentr-un sos catifelat, iar sosul de soia sau tamari intensific\u0103 gustul. Pentru asezonare se adaug\u0103 2 stropi de o\u021bet balsamic, sau zeam\u0103 de l\u0103m\u00e2ie pentru o variant\u0103 mai s\u0103rac\u0103 \u00een carbohidra\u021bi, boia de ardei, de preferin\u021b\u0103 afumat\u0103, cimbru, oregano, fulgi de ardei iute \u0219i piper. O tigaie din font\u0103 potrivit\u0103 pentru cuptor permite trecerea de la g\u0103titul pe foc la gratinare f\u0103r\u0103 a schimba vasul.\n\n\n\nPe aceea\u0219i tem\u0103: Lasagna de vinete cu feta \u0219i pecorino.\n\n\n\nCe deosebe\u0219te aceast\u0103 variant\u0103\n\n\n\nGratinul clasic de \u021belin\u0103-r\u0103d\u0103cin\u0103 este adesea preparat din felii coapte la cuptor \u00een sm\u00e2nt\u00e2n\u0103. Aici, varianta este mai direct\u0103: \u021belina se taie \u00een buc\u0103\u021bi, se c\u0103le\u0219te cu ceapa \u00een gr\u0103simea pieptului de porc afumat, apoi se fierbe la foc mic \u00een sm\u00e2nt\u00e2n\u0103. Buc\u0103\u021bile de \u021belin\u0103 \u0219i sferturile de ceap\u0103 ro\u0219ie se rumenesc \u00een gr\u0103simea topit\u0103, apoi fierb la foc mic aproximativ 10 minute cu sm\u00e2nt\u00e2na, o\u021betul balsamic \u0219i sosul de soia, \u00eenainte de ad\u0103ugarea br\u00e2nzei pecorino. Aceast\u0103 metod\u0103 p\u0103streaz\u0103 aroma afumat\u0103 a pieptului de porc, intensific\u0103 gustul umami \u0219i aduce exact aciditatea necesar\u0103 pentru a echilibra sm\u00e2nt\u00e2na.\n\n\n\nIngredientele principale\n\n\n\nFolosi\u021bi o jum\u0103tate de \u021belin\u0103-r\u0103d\u0103cin\u0103, aproximativ 300 p\u00e2n\u0103 la 400 g dup\u0103 cur\u0103\u021bare, t\u0103iat\u0103 \u00een buc\u0103\u021bi de dimensiuni apropiate, pentru structur\u0103 \u0219i o g\u0103tire uniform\u0103. Dou\u0103 cepe ro\u0219ii t\u0103iate \u00een sferturi aduc arom\u0103 \u0219i dulcea\u021b\u0103. 200 g de cubule\u021be de piept de porc afumat sau de piept de porc afumat, de preferin\u021b\u0103 \u00eentr-o singur\u0103 bucat\u0103 pentru a putea t\u0103ia felii groase, ofer\u0103 gr\u0103sime, sare \u0219i textur\u0103 crocant\u0103. 75 g de pecorino ras, sau de parmezan, s\u0103reaz\u0103 preparatul \u0219i formeaz\u0103 crusta.\n\n\n\nPentru varietate: Risotto de conopid\u0103 cu ciuperci.\n\n\n\n200 ml de sm\u00e2nt\u00e2n\u0103 pentru g\u0103tit, din lapte sau vegetal\u0103, \u00eenv\u0103luie buc\u0103\u021bile \u00eentr-un sos catifelat, prin fierbere domoal\u0103. 2 stropi de o\u021bet balsamic, sau zeam\u0103 de l\u0103m\u00e2ie, aduc aciditate, iar 2 linguri de sos de soia sau tamari s\u0103reaz\u0103 \u0219i intensific\u0103 gustul. Pentru condimente, folosi\u021bi 2 linguri\u021be de boia, de preferin\u021b\u0103 afumat\u0103, 1 de cimbru, 1 de oregano, 1 de fulgi de ardei iute \u0219i 2 v\u00e2rfuri de cu\u021bit de piper. Salvia tocat\u0103 m\u0103runt se amestec\u0103 cu br\u00e2nza \u00eenainte de gratinare; pentru o variant\u0103 f\u0103r\u0103 lactate, drojdia inactiv\u0103 se presar\u0103 dup\u0103 scoaterea din cuptor.\n\n\n\nTehnic\u0103, servire \u0219i p\u0103strare\n\n\n\nReu\u0219ita \u00eencepe cu pieptul de porc: topi\u021bi o parte din gr\u0103simea lui la foc mic, apoi rumeni\u021bi-l cel pu\u021bin 10 minute la foc iute, p\u00e2n\u0103 c\u00e2nd marginile devin crocante. Scoate\u021bi-l, c\u0103li\u021bi ceapa \u00een gr\u0103simea r\u0103mas\u0103, apoi ad\u0103uga\u021bi \u021belina, cimbrul, oregano, boiaua \u0219i fulgii de ardei iute. Dup\u0103 ad\u0103ugarea sm\u00e2nt\u00e2nii, a o\u021betului balsamic \u0219i a sosului de soia, l\u0103sa\u021bi s\u0103 fiarb\u0103 domol aproximativ 10 minute: sosul trebuie s\u0103 \u00eenveleasc\u0103 buc\u0103\u021bile f\u0103r\u0103 s\u0103 scad\u0103 prea mult \u0219i f\u0103r\u0103 s\u0103 clocoteasc\u0103 puternic, ceea ce ar putea t\u0103ia anumite tipuri de sm\u00e2nt\u00e2n\u0103. Pune\u021bi pieptul de porc \u00eenapoi, amesteca\u021bi pecorino cu salvia tocat\u0103 m\u0103runt, distribui\u021bi deasupra, apoi da\u021bi la cuptor la 200 \u00b0C timp de 15 minute, p\u00e2n\u0103 c\u00e2nd suprafa\u021ba devine aurie.\n\n\n\nDescoperi\u021bi \u0219i: Paste din edamame cu pui \u0219i pesto de rucola \u0219i nuci.\n\n\n\nFr\u0103gezimea conteaz\u0103 mai mult dec\u00e2t culoarea br\u00e2nzei: v\u00e2rful unui cu\u021bit trebuie s\u0103 p\u0103trund\u0103 u\u0219or \u00eentr-o bucat\u0103 mare. Ave\u021bi grij\u0103 cu sarea, deoarece pieptul de porc, br\u00e2nza \u0219i sosul de soia sunt deja s\u0103rate; piperul, l\u0103m\u00e2ia sau fulgii de ardei iute ajusteaz\u0103 gustul f\u0103r\u0103 s\u0103 \u00eengreuneze preparatul. Servi\u021bi ca fel principal generos, cu o salat\u0103 de rucola sau un amestec de frunze de salat\u0103 asezonat cu l\u0103m\u00e2ie, pentru contrast. Pune\u021bi repede resturile la frigider, \u00eentr-un recipient etan\u0219, de preferin\u021b\u0103 nu \u00een tigaia din font\u0103 neemailat\u0103, \u0219i consuma\u021bi-le \u00een 3 zile; re\u00eenc\u0103lzi\u021bi u\u0219or la cuptor sau la foc mic, deoarece cuptorul cu microunde \u00eenmoaie crusta \u0219i poate t\u0103ia sosul.\n\n\n\nPentru a g\u0103ti keto zi de zi, iat\u0103 toate re\u021betele mele cu pu\u021bini carbohidra\u021bi.\n\n\n\n\n\n\t\u021aelin\u0103 gratinat\u0103 cu sl\u0103nin\u0103 afumat\u0103 \u0219i pecorino\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 g dup\u0103 cur\u0103\u021bare)2 cepe ro\u0219ii200 g de bacon t\u0103iat cubule\u021be (afuma\u021bi, de preferin\u021b\u0103 sl\u0103nin\u0103 afumat\u0103 dintr-o singur\u0103 bucat\u0103)75 g de Pecorino (Sau parmezan)200 ml de sm\u00e2nt\u00e2n\u0103 pentru g\u0103tit (Din lapte sau vegetal\u0103)2 tr\u0103s\u0103turi de o\u021bet balsamic ((variant\u0103 cu un con\u021binut moderat de carbohidra\u021bi), sau suc de l\u0103m\u00e2ie (variant\u0103 cu un con\u021binut sc\u0103zut de carbohidra\u021bi))2 linguri sos de soia sau tamari2 linguri\u021be de boia de ardei (De preferat afumat\u0103)1 linguri\u021b\u0103 de cimbru (Uscat)1 linguri\u021b\u0103 de oregano (Uscat)1 linguri\u021b\u0103 de fulgi de ardei iute2 prize de piper negru\t\n\t\n\t\tT\u0103ia\u021bi bucata de sl\u0103nin\u0103 \u00een felii groase. L\u0103sa\u021bi pu\u021bin\u0103 gr\u0103sime s\u0103 se topeasc\u0103 la foc mic. Apoi rumeni\u021bi la foc destul de mare timp de cel pu\u021bin 10 minute, p\u00e2n\u0103 c\u00e2nd toate p\u0103r\u021bile devin crocante.\u00centre timp, cur\u0103\u021ba\u021bi cepele \u0219i t\u0103ia\u021bi-le \u00een sferturi.T\u0103ia\u021bi \u0219i 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. T\u0103ia\u021bi-o \u00een buc\u0103\u021bi de aceea\u0219i m\u0103rime. Cealalt\u0103 jum\u0103tate se p\u0103streaz\u0103 destul de mult timp la frigider, \u00eenvelit\u0103 \u00een folie alimentar\u0103.Scoate\u021bi sl\u0103nina din tigaie \u0219i pune\u021bi-o deoparte pentru moment. L\u0103sa\u021bi gr\u0103simea \u00een tigaie.C\u0103li\u021bi cepele pe toate p\u0103r\u021bile \u00een gr\u0103simea de la sl\u0103nin\u0103.Ad\u0103uga\u021bi \u021belina, apoi cimbrul, oregano, boiaua de ardei \u0219i fulgii de ardei iute.Deglasa\u021bi cu sm\u00e2nt\u00e2na, o\u021betul balsamic \u0219i sosul de soia. L\u0103sa\u021bi s\u0103 fiarb\u0103 la foc mic 10 minute.Pre\u00eenc\u0103lzi\u021bi cuptorul la 200 de grade.Pune\u021bi sl\u0103nina \u00eenapoi \u00een tigaie. Rade\u021bi br\u00e2nza. T\u0103ia\u021bi salvia \u00een buc\u0103\u021bele cu foarfeca sau cu cu\u021bitul \u0219i amesteca\u021bi-o cu br\u00e2nza. Distribui\u021bi br\u00e2nza peste con\u021binutul tig\u0103ii.Introduce\u021bi la cuptor timp de 15 minute.Pentru o variant\u0103 f\u0103r\u0103 produse lactate, paleo \u0219i AIPOmite\u021bi pasul cu br\u00e2nza. Amesteca\u021bi salvia cu fulgii de drojdie nutritiv\u0103 \u0219i pres\u0103ra\u021bi-i peste \u021belin\u0103 dup\u0103 ce o scoate\u021bi din cuptor. A\u0219adar, nu \u00eei coace\u021bi \u00eempreun\u0103 cu \u021belina.\t\n\t\n\t\tUstensile: tigaie (din font\u0103), cuptor la 200 de grade, r\u0103z\u0103toare (cu mai multe fe\u021be), cur\u0103\u021b\u0103tor de legume.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/182613","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=182613"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/182613\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/178908"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=182613"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=182613"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=182613"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}