{"id":191236,"title":"Farinata cu ceap\u0103 caramelizat\u0103 \u0219i dovleac","modified":"2026-10-10T15:44:41+02:00","plain":"O turt\u0103 din f\u0103in\u0103 de n\u0103ut cu usturoi \u0219i ardei iute, acoperit\u0103 cu br\u00e2nz\u0103 proasp\u0103t\u0103, spanac, ceap\u0103 ro\u0219ie caramelizat\u0103 \u0219i dovleac.\n\n\n\nBlatul iese din cuptor rumenit \u0219i \u00eenc\u0103 fraged, br\u00e2nza proasp\u0103t\u0103 se \u00eentinde pe suprafa\u021ba c\u0103ldu\u021b\u0103, iar dovleacul glazurat cu o\u021bet balsamic aduce o dulcea\u021b\u0103 u\u0219or acri\u0219oar\u0103. Farinata este o turt\u0103 s\u0103rat\u0103 din f\u0103in\u0103 de n\u0103ut, coapt\u0103 la cuptor \u00eentr-o tigaie bine uns\u0103 cu ulei. \u00cen aceast\u0103 variant\u0103, usturoiul \u0219i ardeiul iute \u00eei dau savoare, iar deasupra se adaug\u0103 spanac proasp\u0103t, ceap\u0103 ro\u0219ie \u0219i cubule\u021be de dovleac. Se serve\u0219te t\u0103iat\u0103 \u00een felii la pr\u00e2nz sau \u00een buc\u0103\u021bele, ca aperitiv.\n\n\n\nO alt\u0103 turt\u0103 din aluat fluid, de data aceasta din Coreea : pajeon.\n\n\n\nCe este farinata ?\n\n\n\nNumele s\u0103u vine din cuv\u00e2ntul italian pentru f\u0103in\u0103. Farinata este o turt\u0103 s\u0103rat\u0103 din f\u0103in\u0103 de n\u0103ut, ap\u0103, ulei de m\u0103sline \u0219i sare : aluatul r\u0103m\u00e2ne fluid, apoi se \u00eencheag\u0103 la cuptor \u00eentr-un blat moale, rumenit la suprafa\u021b\u0103, cu un gust discret de alune. \u00cen mod natural, nu con\u021bine gluten.\n\n\n\nAici, \u00een aluat se adaug\u0103 \u0219i usturoi, fulgi de ardei iute, piper negru \u0219i rozmarin. Ingredientele de deasupra se a\u0219az\u0103 dup\u0103 coacere : crem\u0103 de br\u00e2nz\u0103, frunze de spanac, apoi ceapa ro\u0219ie \u0219i dovleacul, stinse cu o\u021bet balsamic. O por\u021bie con\u021bine 16 g de carbohidra\u021bi ne\u021bi.\n\n\n\nO turt\u0103 din Liguria\n\n\n\nFarinata este asociat\u0103 mai ales cu Liguria, unde se coace \u00een strat sub\u021bire, la temperatur\u0103 foarte ridicat\u0103, \u00eentr-o tav\u0103 special\u0103, adesea din cupru. Acolo se serve\u0219te simpl\u0103 sau aromatizat\u0103 cu rozmarin, cu suprafa\u021ba rumenit\u0103 \u0219i blatul \u00eenchegat, dar \u00eenc\u0103 fraged.\n\n\n\nFarinata cu ingrediente deasupra p\u0103streaz\u0103 blatul din n\u0103ut \u0219i \u00eel adapteaz\u0103 cuptorului de acas\u0103. O tigaie din font\u0103, o tigaie potrivit\u0103 pentru cuptor de 24 p\u00e2n\u0103 la 25 cm, o form\u0103 de tart\u0103 de 20 p\u00e2n\u0103 la 21 cm sau o form\u0103 tapetat\u0103 cu h\u00e2rtie de copt \u00eenlocuiesc tava tradi\u021bional\u0103. Ceapa ro\u0219ie \u0219i dovleacul \u00eei dau o dulcea\u021b\u0103 de toamn\u0103, echilibrat\u0103 de o\u021betul balsamic.\n\n\n\nN\u0103utul, \u00een varianta de aperitiv : re\u021beta mea de n\u0103ut la friteuza cu aer cald.\n\n\n\nIngredientele principale\n\n\n\nAluatul are la baz\u0103 100 g de f\u0103in\u0103 de n\u0103ut \u0219i 200 ml de ap\u0103, amestecate cu telul \u0219i apoi l\u0103sate s\u0103 se odihneasc\u0103 o jum\u0103tate de or\u0103 : f\u0103ina se hidrateaz\u0103, iar aluatul devine mai cremos. Dou\u0103 linguri de ulei de m\u0103sline extravirgin \u00eei dau suple\u021be \u0219i o arom\u0103 fructat\u0103. Cei doi c\u0103\u021bei de usturoi zdrobi\u021bi se \u00eempart \u00eentre aluat \u0219i ingredientele de deasupra, pentru o arom\u0103 pronun\u021bat\u0103, pe care o reg\u0103sim \u0219i \u00een t\u0103i\u021beii chineze\u0219ti cu usturoi.\n\n\n\nPentru asezonare sunt suficiente o linguri\u021b\u0103 de rozmarin, o jum\u0103tate de linguri\u021b\u0103 de piper negru, tot at\u00e2ta sare roz de Himalaya sau sare de mare celtic\u0103 \u0219i o linguri\u021b\u0103 de fulgi de ardei iute ori o jum\u0103tate de ardei ro\u0219u iute mic. Gustul r\u0103m\u00e2ne moderat de iute ; aceia\u0219i fulgi stau la baza uleiului picant rapid. Tigaia se unge din bel\u0219ug, inclusiv pe margini, cu ulei de avocado, ulei de m\u0103sline cu gust bl\u00e2nd sau ulei de floarea-soarelui cu con\u021binut ridicat de acid oleic.\n\n\n\nPentru ingredientele de deasupra, o ceap\u0103 ro\u0219ie \u0219i 100 g de dovleac t\u0103iat \u00een cubule\u021be se \u00eenmoaie \u00een pu\u021bin ulei cu gust bl\u00e2nd, apoi se sting cu o\u021bet balsamic. O m\u00e2n\u0103 de spanac proasp\u0103t aduce o not\u0103 vegetal\u0103, u\u0219or am\u0103ruie, aceea\u0219i pe care o reg\u0103sim \u00een palak paneer. Cele 100 g de crem\u0103 de br\u00e2nz\u0103, din lapte sau vegetal\u0103, leag\u0103 totul \u0219i aduc o textur\u0103 cremoas\u0103 \u0219i un gust s\u0103rat.\n\n\n\nSfaturi de preparare \u0219i servire\n\n\n\nPre\u00eenc\u0103lze\u0219te cuptorul la 180 \u00b0C, \u00eencorporeaz\u0103 uleiul, usturoiul, ardeiul iute, piperul \u0219i sarea \u00een aluatul odihnit, mai amestec\u0103 pu\u021bin cu telul \u0219i toarn\u0103 \u00een tigaia bine uns\u0103 cu ulei. Las\u0103 la copt o jum\u0103tate de or\u0103, cu gr\u0103tarul cuptorului pe nivelul de jos sau la mijloc, apoi \u00eenc\u0103 vreo zece minute mai sus, sub rezisten\u021ba superioar\u0103, pentru a rumeni suprafa\u021ba ; urm\u0103re\u0219te atent aceast\u0103 etap\u0103, rumenirea se produce repede. \u00centre timp, c\u0103le\u0219te ceapa t\u0103iat\u0103 fin la foc iute, redu focul, adaug\u0103 usturoiul \u0219i las\u0103 s\u0103 se caramelizeze \u00eencet, ca pentru o sup\u0103 de ceap\u0103 gratinat\u0103. Adaug\u0103 dovleacul c\u00e2nd mu\u021bi farinata sub rezisten\u021ba superioar\u0103, apoi stinge cu o\u021bet balsamic dup\u0103 vreo zece minute.\n\n\n\nAi poft\u0103 de pizza \u00een seara asta ? Re\u021beta mea de pizza la friteuza cu aer cald.\n\n\n\nLas\u0103 blatul s\u0103 se r\u0103coreasc\u0103, desprinde marginile \u0219i apoi baza cu o spatul\u0103 \u0219i adaug\u0103 ingredientele chiar \u00eenainte de servire : crema de br\u00e2nz\u0103, spanacul, apoi ceapa \u0219i dovleacul deasupra. Serve\u0219te \u00een felii, cu o salat\u0103 verde stropit\u0103 cu pu\u021bin\u0103 zeam\u0103 de l\u0103m\u00e2ie, sau \u00een buc\u0103\u021bele, al\u0103turi de alte re\u021bete de aperitive. Dac\u0103 preg\u0103te\u0219ti totul din timp, p\u0103streaz\u0103 blatul \u0219i ingredientele de deasupra separat, la frigider, \u00een recipiente \u00eenchise ermetic, apoi re\u00eenc\u0103lze\u0219te blatul la cuptor sau \u00een tigaie, la foc mic, fiindc\u0103 la microunde se \u00eenmoaie. \u00cen caz de boal\u0103 celiac\u0103, verific\u0103 eticheta f\u0103inii de n\u0103ut.\n\n\n\n\n\n\tFarinata cu ceap\u0103 caramelizat\u0103 \u0219i dovleac\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tAluat100 g f\u0103in\u0103 de n\u0103ut200 ml ap\u01032 linguri ulei de m\u0103sline (extravirgin)2 c\u0103\u021bei de usturoi1 linguri\u021b\u0103 rozmarin1 linguri\u021b\u0103 fulgi de ardei iute (sau jum\u0103tate de ardei iute ro\u0219u mic)0.5 linguri\u021b\u0103 piper negru0.5 linguri\u021b\u0103 sare (roz de Himalaya sau sare de mare celtic\u0103)1 strop de ulei (generos; de avocado, de m\u0103sline cu gust delicat sau de floarea-soarelui cu con\u021binut ridicat de acid oleic)Garnitur\u01031 ceap\u0103 (ro\u0219ie)100 g dovleac (t\u0103iat cubule\u021be)1 strop de o\u021bet balsamic (generos)1 m\u00e2n\u0103 de spanac (proasp\u0103t)100 g br\u00e2nz\u0103 proasp\u0103t\u0103 tartinabil\u0103 (din lapte sau vegetal\u0103)1 strop de ulei (de avocado, de m\u0103sline cu gust delicat sau de floarea-soarelui cu con\u021binut ridicat de acid oleic)\t\n\t\n\t\tAmestec\u0103 f\u0103ina cu apa, bate bine c\u00e2teva clipe cu telul pentru a aera compozi\u021bia. Las\u0103 apoi s\u0103 se odihneasc\u0103 o jum\u0103tate de or\u0103.Pre\u00eenc\u0103lze\u0219te cuptorul la 180 de grade.\u00centre timp, aluatul a devenit pu\u021bin mai cremos \u0219i mai aerat. Adaug\u0103 uleiul extravirgin, usturoiul (zdrobit), fulgii de ardei iute, piperul \u0219i sarea dup\u0103 gust.Unge bine tigaia potrivit\u0103 pentru cuptor, cu un strop foarte generos de ulei de m\u0103sline cu gust delicat. Nu uita de margini! Mai amestec\u0103 pu\u021bin aluatul cu telul. Toarn\u0103 aluatul \u00een tigaie. Pune tigaia \u00een cuptor. Las\u0103 mai \u00eent\u00e2i la copt o jum\u0103tate de or\u0103. De exemplu, \u00eentr-un cuptor cu ventila\u021bie, cu gr\u0103tarul pe nivelul de jos\/mijloc.\u00centre timp, taie ceapa \u0219i c\u0103le\u0219te-o pu\u021bin la foc mare \u00een ulei de m\u0103sline cu gust delicat. Redu apoi focul, adaug\u0103 usturoiul (zdrobit) \u0219i las\u0103 s\u0103 se caramelizeze pu\u021bin. Taie \u00eentre timp dovleacul \u00een cubule\u021be mici.Dup\u0103 ce farinata a stat o jum\u0103tate de or\u0103 la cuptor, mai las-o 10 minute cu gr\u0103tarul pe un nivel mai sus \u0219i cu rezisten\u021ba superioar\u0103 pornit\u0103, pentru a ob\u021bine o crust\u0103 frumoas\u0103 deasupra. Tot atunci, adaug\u0103 \u0219i cubule\u021bele de dovleac \u00een tigaia cu ceap\u0103. Dup\u0103 aproximativ 10 minute, deglaseaz\u0103 cu o\u021betul balsamic.Scoate farinata din cuptor. Las-o s\u0103 se r\u0103ceasc\u0103 pu\u021bin \u0219i desprinde-o mai \u00eent\u00e2i pe margini, apoi de pe fundul tig\u0103ii. Unge farinata cu br\u00e2nza proasp\u0103t\u0103 tartinabil\u0103 (vegetal\u0103). Acoper\u0103 cu frunze de spanac. A\u0219az\u0103 ceapa \u0219i dovleacul peste spanac.\t\n\t\n\t\tUstensile : Cuptor la 180 de grade, Tigaie din font\u0103 (sau tigaie potrivit\u0103 pentru cuptor (24\/25cm), sau form\u0103 de quiche (20\/21cm), sau form\u0103 tapetat\u0103 cu h\u00e2rtie de copt), Tigaie mic\u0103 f\u0103r\u0103 PFAS (pentru ceap\u0103 \u0219i dovleac), Bol + tel, Pres\u0103 de usturoi.\n\t\n\t\n\t\tPlat principalItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/191236","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=191236"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/191236\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/190897"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=191236"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=191236"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=191236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}