{"id":186093,"title":"Stracciatella alla romana","modified":"2026-10-06T07:00:44+02:00","plain":"O stracciatella alla romana f\u0103r\u0103 br\u00e2nz\u0103, cu f\u00e2\u0219ii de ou \u00eentr-o sup\u0103 limpede sau \u00eentr-o sup\u0103 de ro\u0219ii.\n\n\n\nUn fir de ou se prelinge \u00een supa care fierbe molcom \u0219i se transform\u0103 imediat \u00een f\u00e2\u0219ii sidefii, \u00een timp ce busuiocul \u0219i p\u0103trunjelul \u00ee\u0219i elibereaz\u0103 aroma la servire. Aceast\u0103 stracciatella alla romana reia tehnica preparatului roman, cu ou\u0103 b\u0103tute turnate \u00eentr-un lichid foarte fierbinte, aici f\u0103r\u0103 br\u00e2nz\u0103, \u00eentr-o sup\u0103 de ro\u0219ii sau \u00eentr-o sup\u0103 din oase de vit\u0103 cu legume. Pentru 2 persoane, calcula\u021bi 5 minute chiar \u00eenainte de servire, cu 72 de calorii per por\u021bie. Aceast\u0103 re\u021bet\u0103 se al\u0103tur\u0103 colec\u021biei mele de supe \u0219i salate keto.\n\n\n\nCe este stracciatella alla romana?\n\n\n\nNumele vine de la stracciare, a rupe: desemneaz\u0103 f\u00e2\u0219iile mici de ou care se formeaz\u0103 \u00een contact cu supa fierbinte. Supa r\u0103m\u00e2ne fluid\u0103, pres\u0103rat\u0103 cu f\u00e2\u0219ii fragede \u0219i neregulate, bine vizibile \u00een bol. Aceast\u0103 textur\u0103 destr\u0103mat\u0103, mai degrab\u0103 dec\u00e2t lista ingredientelor, define\u0219te preparatul.\n\n\n\nRe\u021beta se bazeaz\u0103 pe doar c\u00e2teva ingrediente: 2 ou\u0103 b\u0103tute, 500 ml de baz\u0103 fierbinte \u0219i verde\u021buri proaspete ad\u0103ugate \u00een ultimul moment. Busuiocul aduce o not\u0103 vie, iar p\u0103trunjelul, o prospe\u021bime vegetal\u0103. O baz\u0103 cu pu\u021bine buc\u0103\u021bi pune mai bine \u00een valoare f\u00e2\u0219iile de ou; dac\u0103 aceasta con\u021bine multe legume, le pute\u021bi pasa \u00eenainte de a finaliza supa.\n\n\n\n\u00cen aceea\u0219i not\u0103: Salat\u0103 de broccoli cu ou\u0103.\n\n\n\nSpecificul acestei variante\n\n\n\nAceast\u0103 variant\u0103 p\u0103streaz\u0103 principiul ou\u0103lor b\u0103tute turnate \u00eentr-o sup\u0103 fierbinte, dar se \u00eendep\u0103rteaz\u0103 de re\u021beta roman\u0103 clasic\u0103: f\u0103r\u0103 parmezan \u0219i, uneori, cu ro\u0219ii \u0219i busuioc. C\u00e2teva ingrediente sunt suficiente pentru a-i da consisten\u021b\u0103 \u0219i un gust delicat, f\u0103r\u0103 a \u00eengreuna supa.\n\n\n\nBaza poate fi o sup\u0103 de ro\u0219ii, o sup\u0103 din oase de vit\u0103 cu legume sau o sup\u0103 de oase \u00eembog\u0103\u021bit\u0103 cu pu\u021bine ro\u0219ii ori passata, acel piure de ro\u0219ii trecut prin sit\u0103 pe care \u00eel g\u0103si\u021bi la raionul de conserve. O alt\u0103 op\u021biune porne\u0219te de la o sup\u0103 de varz\u0103 kale, de preferat f\u0103r\u0103 rasol, cu mai multe oase cu m\u0103duv\u0103 \u0219i ceva mai pu\u021bine legume. Cum finalizarea dureaz\u0103 foarte pu\u021bin, baza trebuie s\u0103 fie deja preg\u0103tit\u0103 \u0219i bine aromat\u0103.\n\n\n\nIngredientele principale\n\n\n\nAlegerea bazei determin\u0103 gustul. Cu 500 ml de sup\u0103 de ro\u0219ii, stracciatella cap\u0103t\u0103 o culoare mai intens\u0103 \u0219i o u\u0219oar\u0103 aciditate; cu o sup\u0103 din oase de vit\u0103 cu legume, se apropie de varianta clasic\u0103 pe baz\u0103 de sup\u0103 limpede. \u00cen ambele cazuri, asezonarea bazei conteaz\u0103, deoarece ou\u0103le \u0219i verde\u021burile aduc \u00een primul r\u00e2nd textur\u0103 \u0219i prospe\u021bime.\n\n\n\nO alt\u0103 re\u021bet\u0103 \u00een acela\u0219i spirit: Sup\u0103 saoto.\n\n\n\nCele 2 ou\u0103 trebuie b\u0103tute bine, astfel \u00eenc\u00e2t albu\u0219urile \u0219i g\u0103lbenu\u0219urile s\u0103 se amestece omogen. Turnate \u00een fir sub\u021bire, se coaguleaz\u0103 \u00een f\u00e2\u0219ii fragede \u0219i opace, care nu trebuie s\u0103 devin\u0103 niciodat\u0103 grele sau compacte.\n\n\n\nBusuiocul proasp\u0103t, rupt \u00een buc\u0103\u021bi destul de mari, parfumeaz\u0103 supa f\u0103r\u0103 a-i acoperi gustul, iar p\u0103trunjelul tocat fin aduce o not\u0103 mai vegetal\u0103 \u0219i un contrast clar. P\u0103stra\u021bi c\u00e2teva frunze de busuioc \u0219i un fir de p\u0103trunjel pentru servire.\n\n\n\nRepere tehnice \u0219i servire\n\n\n\nReu\u0219ita depinde de temperatur\u0103 \u0219i de mi\u0219care. Lichidul trebuie s\u0103 fie foarte fierbinte, chiar sub punctul de fierbere, cu suprafa\u021ba frem\u0103t\u00e2nd u\u0219or, nu clocotind puternic, altfel f\u00e2\u0219iile se \u00eent\u0103resc \u0219i \u00ee\u0219i pierd delicate\u021bea. Crea\u021bi un v\u00e2rtej cu telul \u00eenainte de a turna oul, pentru a-l ajuta s\u0103 se \u00eempr\u0103\u0219tie, viteza de turnare determin\u00e2nd l\u0103\u021bimea f\u00e2\u0219iilor. Textura potrivit\u0103 se vede imediat: f\u00e2\u0219ii opace, distincte \u0219i suple, f\u0103r\u0103 urme de ou crud, \u00eentr-o sup\u0103 care a r\u0103mas fluid\u0103.\n\n\n\nPe aceea\u0219i tem\u0103: Sup\u0103 de ardei cop\u021bi.\n\n\n\nGusta\u021bi baza \u00eenainte de a ad\u0103uga orice altceva, deoarece supele concentrate \u0219i cele din comer\u021b sunt adesea deja s\u0103rate. Preg\u0103ti\u021bi verde\u021burile \u00eenainte de a \u00eenc\u0103lzi supa, ad\u0103uga\u021bi-le \u00een bol chiar \u00eenainte de servire \u0219i servi\u021bi imediat, cu p\u0103trunjelul \u0219i busuiocul p\u0103strate deoparte. Pentru o mas\u0103 s\u0103rac\u0103 \u00een carbohidra\u021bi, \u00eenso\u021bi\u021bi supa de o salat\u0103 de varz\u0103 sau de legume f\u0103r\u0103 amidon, cantitatea de carbohidra\u021bi depinz\u00e2nd \u00een principal de baz\u0103. Supa este cea mai bun\u0103 imediat ce ou\u0103le s-au \u00eenchegat; pentru a preg\u0103ti din timp, p\u0103stra\u021bi doar baza la frigider \u0219i turna\u021bi ou\u0103le \u00een supa fierbinte la momentul dorit.\n\n\n\nPentru a g\u0103ti keto zi de zi, iat\u0103 toate re\u021betele mele s\u0103race \u00een carbohidra\u021bi.\n\n\n\n\n\n\tStracciatella alla romana\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 ml sup\u0103 de ro\u0219ii (sau sup\u0103 de oase de vit\u0103 hr\u0103nit\u0103 cu iarb\u0103, cu legume)2 ou\u0103o m\u00e2n\u0103 de busuioc (proasp\u0103t)o m\u00e2n\u0103 de p\u0103trunjel (proasp\u0103t)\t\n\t\n\t\tPentru aceast\u0103 re\u021bet\u0103, pornesc de la premisa c\u0103 ave\u021bi deja o sup\u0103 de baz\u0103 de vit\u0103 (din oase) sau o sup\u0103 de ro\u0219ii. :Pentru a finaliza stracciatellaToca\u021bi m\u0103runt p\u0103trunjelul \u0219i rupe\u021bi busuiocul \u00een buc\u0103\u021bi nu prea mici. P\u0103stra\u021bi un fir de p\u0103trunjel \u0219i c\u00e2teva frunze \u00eentregi pentru decor.Bate\u021bi ou\u0103le \u00eentr-un bol. \u00cenc\u0103lzi\u021bi supa p\u00e2n\u0103 aproape de punctul de fierbere.Amesteca\u021bi supa cu un tel, pun\u00e2nd-o \u00een mi\u0219care. Cel mai bine este s\u0103 forma\u021bi un v\u00e2rtej. Turna\u021bi acum ou\u0103le b\u0103tute \u00een fir sub\u021bire.Ad\u0103uga\u021bi p\u0103trunjelul \u0219i busuiocul chiar \u00eenainte de servire.\t\n\t\n\t\tO baz\u0103 bun\u0103 este o sup\u0103 de oase completat\u0103 cu pu\u021bine ro\u0219ii sau passata. O alt\u0103 baz\u0103 bun\u0103 este o sup\u0103 de varz\u0103 kale, de preferat f\u0103r\u0103 carnea de rasol (de exemplu, cu mai multe oase cu m\u0103duv\u0103) \u0219i cu ceva mai pu\u021bine legume.\nUstensile: oal\u0103 de sup\u0103, bol + tel.\n\t\n\t\n\t\tSoupes et bouillonsItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/186093","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=186093"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/186093\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/184653"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=186093"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=186093"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=186093"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}