{"id":191624,"title":"Dovleac Hokkaido umplut cu camembert","modified":"2026-10-12T13:20:58+02:00","plain":"Un dovleac Hokkaido \u00eentreg, copt la cuptor, umplut cu camembert topit, usturoi, cimbru \u0219i oregano, din care s\u0103 v\u0103 \u00eenfrupta\u021bi \u00eempreun\u0103, cu lingura.\n\n\n\nLingura str\u0103punge coaja br\u00e2nzei \u0219i adun\u0103 o f\u00e2\u0219ie de camembert cald \u0219i pu\u021bin miez portocaliu, \u00eenc\u0103 aburind. Acest dovleac umplut se a\u0219az\u0103 \u00een mijlocul mesei, cu usturoi copt, ierburi proaspete \u0219i un strop de ardei iute \u00een crest\u0103turile br\u00e2nzei. Calcula\u021bi 45 de minute la cuptor, \u00een dou\u0103 etape, pentru 2 p\u00e2n\u0103 la 4 persoane. Aceast\u0103 re\u021bet\u0103 face parte din colec\u021bia mea de feluri principale ketogenice.\n\n\n\nCe este dovleacul Hokkaido umplut cu camembert ?\n\n\n\nEste un dovleac Hokkaido \u00eentreg, scobit, care serve\u0219te drept vas at\u00e2t pentru coacere, c\u00e2t \u0219i pentru servire. Mai \u00eent\u00e2i intr\u0103 la cuptor doar cu usturoiul, apoi se umple cu un camembert \u00eentreg, crestat deasupra, \u00een care se adaug\u0103 usturoi zdrobit, cimbru \u0219i oregano, iar peste toate se toarn\u0103 un amestec de sirop f\u0103r\u0103 zah\u0103r cu arom\u0103 de ar\u021bar, coriandru \u0219i ardei iute.\n\n\n\nSe m\u0103n\u00e2nc\u0103 \u00eempreun\u0103 : br\u00e2nza topit\u0103 \u0219i miezul fraged al dovleacului, desprins de pe pere\u021bi. Coaja sub\u021bire se \u00eenmoaie la copt \u0219i se m\u0103n\u00e2nc\u0103 \u0219i ea.\n\n\n\n\u00cen aceea\u0219i not\u0103 : Lasagna de dovleac cu pui, ciuperci \u0219i roquefort.\n\n\n\nOriginea acestei variante\n\n\n\nCamembertul este o br\u00e2nz\u0103 din Normandia, din lapte de vac\u0103, cu past\u0103 moale \u0219i coaj\u0103 cu mucegai alb. Copt \u00eentreg la cuptor, devine fluid sub coaj\u0103, iar cavitatea dovleacului Hokkaido \u00eei ofer\u0103 un recipient comestibil care \u00eel \u00eempiedic\u0103 s\u0103 se \u00eempr\u0103\u0219tie.\n\n\n\nSingura deosebire fa\u021b\u0103 de variantele obi\u0219nuite \u021bine de zah\u0103r : pu\u021bina miere sau siropul de ar\u021bar care se adaug\u0103 uneori sunt \u00eenlocuite aici cu un sirop f\u0103r\u0103 zah\u0103r cu arom\u0103 de ar\u021bar. Conform re\u021betei, umplutura con\u021bine 1 g de carbohidra\u021bi ne\u021bi pe por\u021bie ; miezul de dovleac consumat al\u0103turi mai adaug\u0103 de la c\u00e2teva grame p\u00e2n\u0103 la aproximativ cincisprezece, \u00een func\u021bie de por\u021bie.\n\n\n\nIngredientele principale\n\n\n\nDovleacul Hokkaido trebuie s\u0103 fie suficient de mare pentru a \u00eenc\u0103pea \u00een el camembertul \u00eentreg \u0219i s\u0103 aib\u0103 pere\u021bi gro\u0219i, care s\u0103 reziste la coacere. Sp\u0103la\u021bi bine coaja, deoarece se m\u0103n\u00e2nc\u0103. Camembertul se pune \u00een cavitate f\u0103r\u0103 niciun ambalaj \u0219i f\u0103r\u0103 cutie.\n\n\n\nO alt\u0103 re\u021bet\u0103 \u00een acela\u0219i spirit : Andive gratinate cu ro\u0219ii, ardei gras \u0219i nuci.\n\n\n\nCei trei c\u0103\u021bei de usturoi, t\u0103ia\u021bi \u00een buc\u0103\u021bi mari, \u00ee\u0219i domolesc iu\u021beala \u00een prima etap\u0103 de coacere, \u00eenainte de a fi trecu\u021bi prin pres\u0103 sau zdrobi\u021bi. Cimbrul proasp\u0103t se \u00eemparte \u00een dou\u0103 : jum\u0103tate se pune \u00een dovleac, cealalt\u0103 jum\u0103tate deasupra, dup\u0103 ce \u00eel scoate\u021bi din cuptor. Oregano proasp\u0103t, tocat sau rupt cu m\u00e2na, se pune tot pe jum\u0103tate \u00een cavitate \u0219i pe jum\u0103tate \u00een crest\u0103turile br\u00e2nzei.\n\n\n\nAmestecul turnat deasupra con\u021bine 1 p\u00e2n\u0103 la 2 linguri de sirop f\u0103r\u0103 zah\u0103r cu arom\u0103 de ar\u021bar, o jum\u0103tate de linguri\u021b\u0103 de coriandru m\u0103cinat, o linguri\u021b\u0103 de fulgi de ardei iute \u0219i pu\u021bin\u0103 sare. Verifica\u021bi eticheta siropului : \u201e f\u0103r\u0103 zah\u0103r \u201d nu \u00eenseamn\u0103 \u00eentotdeauna f\u0103r\u0103 carbohidra\u021bi. Interiorul dovleacului se preg\u0103te\u0219te cu o jum\u0103tate de lingur\u0103 de ulei de avocado, de m\u0103sline cu gust delicat sau de floarea-soarelui cu con\u021binut ridicat de acid oleic \u0219i un praf de sare.\n\n\n\nSfaturi de preparare \u0219i servire\n\n\n\n\u00cendep\u0103rta\u021bi semin\u021bele \u0219i fibrele f\u0103r\u0103 s\u0103 sub\u021bia\u021bi prea mult pere\u021bii, iar dac\u0103 dovleacul nu st\u0103 drept, t\u0103ia\u021bi o felie foarte sub\u021bire de la baz\u0103, nu mai mult, altfel umplutura risc\u0103 s\u0103 curg\u0103. Se coace 20 de minute la 200 \u00b0C cu usturoiul, apoi \u00eenc\u0103 25 de minute dup\u0103 umplere. A\u0219eza\u021bi camembertul \u00eentreg \u00een cavitate, cresta\u021bi-l deasupra, apoi introduce\u021bi usturoiul zdrobit \u0219i oregano \u00een crest\u0103turi.\n\n\n\n\u00cencerca\u021bi \u0219i : Lasagna de vinete cu feta \u0219i pecorino.\n\n\n\nLa scoaterea din cuptor, v\u00e2rful unui cu\u021bit trebuie s\u0103 intre f\u0103r\u0103 efort \u00een miez, iar camembertul trebuie s\u0103 fie moale \u0219i fluid sub coaj\u0103, f\u0103r\u0103 ca gr\u0103simea s\u0103 se separe. Urm\u0103ri\u021bi suprafa\u021ba, f\u0103r\u0103 s\u0103 a\u0219tepta\u021bi s\u0103 se formeze o crust\u0103 \u00eenchis\u0103 la culoare : rumenirea siropului depinde de compozi\u021bia sa.\n\n\n\nServi\u021bi dovleacul \u00eentreg cu linguri\u021be sau cu o pit\u0103 ori o lipie cu con\u021binut redus de carbohidra\u021bi ; op\u021bional, o salat\u0103 verde asezonat\u0103 cu pu\u021bin o\u021bet echilibreaz\u0103 gustul br\u00e2nzei. Resturile se p\u0103streaz\u0103 3 p\u00e2n\u0103 la 4 zile la frigider, \u00eentr-un recipient \u00eenchis, \u0219i se re\u00eenc\u0103lzesc acoperite, \u00een reprize scurte la microunde, p\u00e2n\u0103 c\u00e2nd mijlocul este bine \u00eenc\u0103lzit.\n\n\n\nPentru un camembert \u00eentreg copt f\u0103r\u0103 dovleac, iat\u0103 re\u021beta mea de camembert la friteuza cu aer cald.\n\n\n\nPentru alte moduri de a folosi dovleacul Hokkaido, iat\u0103 re\u021beta mea de piure de dovleac Hokkaido.\n\n\n\nPentru alte idei cu pu\u021bini carbohidra\u021bi, r\u0103sfoi\u021bi toate re\u021betele mele ketogenice.\n\n\n\n\n\n\tDovleac Hokkaido umplut cu camembert\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 dovleac Hokkaido1 camembert3 c\u0103\u021bei de usturoi1 \u00e0 2 linguri de sirop (f\u0103r\u0103 zah\u0103r, cu arom\u0103 de ar\u021bar)C\u00e2teva crengu\u021be de cimbru (proasp\u0103t)C\u00e2teva crengu\u021be de oregano (proasp\u0103t)1 linguri\u021b\u0103 de fulgi de ardei iute0.5 linguri\u021b\u0103 de semin\u021be de coriandru (m\u0103cinate)1 priz\u0103 de sare ((roz de Himalaya sau sare de mare celtic\u0103))0.5 lingur\u0103 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\tPre\u00eenc\u0103lze\u0219te cuptorul la 200 de grade. Scoate camembertul din frigider.Taie partea de sus a dovleacului (\u00eentre 1\/3 \u0219i 1\/4). \u00cendep\u0103rteaz\u0103 semin\u021bele cu o lingur\u0103 pentru \u00eenghe\u021bat\u0103. Mai scobe\u0219te pu\u021bin pere\u021bii. Unge cu ulei. Presar\u0103 sare.Cur\u0103\u021b\u0103 c\u0103\u021beii de usturoi \u0219i taie-i \u00een buc\u0103\u021bi mari. Pune-i \u00een dovleac.A\u0219az\u0103 dovleacul \u00een vasul pentru cuptor. Dac\u0103 este nevoie, taie o buc\u0103\u021bic\u0103 din partea de jos pentru a-i nivela baza (dar dovleacul devine mai stabil \u0219i pe m\u0103sur\u0103 ce se \u00eenmoaie la cuptor). Nu t\u0103ia prea mult, altfel umplutura risc\u0103 s\u0103 se scurg\u0103.D\u0103 la cuptor pentru 20 de minute.Amestec\u0103 siropul f\u0103r\u0103 zah\u0103r cu pu\u021bin\u0103 sare, semin\u021bele de coriandru \u0219i fulgii de ardei iute. Las\u0103 deoparte pentru moment.Desprinde frunzuli\u021bele de cimbru de pe tulpini, toac\u0103 m\u0103runt sau rupe oregano. Las\u0103-le \u0219i pe acestea deoparte pentru moment.Scoate dovleacul din cuptor. Scoate c\u0103\u021beii de usturoi cu o lingur\u0103. Trece usturoiul prin pres\u0103 sau zdrobe\u0219te-l.Distribuie jum\u0103tate din cimbru \u0219i oregano \u00een dovleac. Pune camembertul \u00eentreg \u00een dovleac. Cresteaz\u0103-l deasupra. Distribuie usturoiul \u0219i cealalt\u0103 jum\u0103tate de oregano \u00een crest\u0103turi.Toarn\u0103 amestecul cu sirop deasupra. D\u0103 totul din nou la cuptor pentru 25 de minute.Scoate din cuptor \u0219i presar\u0103 deasupra cealalt\u0103 jum\u0103tate de cimbru.Serve\u0219te cu linguri\u021be sau cu o pita ori o lipie cu con\u021binut sc\u0103zut de carbohidra\u021bi.\t\n\t\n\t\tUstensile : cuptor la 200 de grade, vas pentru cuptor, lingur\u0103 pentru \u00eenghe\u021bat\u0103, pres\u0103 de usturoi (sau furculi\u021b\u0103), bol \u0219i furculi\u021b\u0103.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/191624","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=191624"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/191624\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/191570"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=191624"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=191624"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=191624"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}