{"id":194650,"title":"Re\u021bete de Halloween: spaghete din fasole neagr\u0103 \u0219i p\u0103ianjeni din m\u0103sline","modified":"2026-10-30T20:59:10+01:00","plain":"Spaghete negre din fasole, un sos ro\u0219u cu carne, ardei copt \u0219i ro\u0219ii \u0219i p\u0103ianjeni decupa\u021bi din m\u0103sline negre.\n\n\n\nLa o mas\u0103 de Halloween, aceste spaghete negre atrag toate privirile de \u00eendat\u0103 ce ajung pe mas\u0103 : \u201ep\u0103r de vr\u0103jitoare\u201d sub un sos ro\u0219u \u0219i gros, cu p\u0103ianjeni din m\u0103sline a\u0219eza\u021bi deasupra. Ardeiul copt \u00eendulce\u0219te gustul ro\u0219iilor, iar carnea tocat\u0103 d\u0103 consisten\u021b\u0103 sosului. Pentru 4 persoane, rezerva\u021bi aproximativ 1 or\u0103, din care o jum\u0103tate de or\u0103 pentru coacerea ardeilor la cuptor. Aceast\u0103 re\u021bet\u0103 se al\u0103tur\u0103 celorlalte feluri de m\u00e2ncare keto ale mele.\n\n\n\n\u00cen ce const\u0103 aceast\u0103 m\u00e2ncare de Halloween ?\n\n\n\nEste un preparat din paste deghizat : spaghetele din fasole neagr\u0103 formeaz\u0103 baza \u00eentunecat\u0103, un sos cu carne tocat\u0103, ardei copt \u0219i ro\u0219ii aduce culoarea ro\u0219ie, iar m\u0103slinele negre decupate se transform\u0103 \u00een p\u0103ianjeni. Din fiecare m\u0103slin\u0103 ob\u021bine\u021bi un p\u0103ianjen, o jum\u0103tate pentru corp, iar cealalt\u0103 t\u0103iat\u0103 \u00een 8 picioare.\n\n\n\nSosul trebuie s\u0103 r\u0103m\u00e2n\u0103 gros, ca s\u0103 sus\u021bin\u0103 p\u0103ianjenii f\u0103r\u0103 s\u0103 alunece, iar firele negre de spaghete trebuie s\u0103 r\u0103m\u00e2n\u0103 vizibile \u00een jurul sosului ro\u0219u. Cu 12 m\u0103sline, fiecare farfurie prime\u0219te trei p\u0103ianjeni.\n\n\n\nDescoperi\u021bi \u0219i : Ochi de Halloween.\n\n\n\nDe unde provine acest preparat ?\n\n\n\nEste o crea\u021bie pentru Halloween, g\u00e2ndit\u0103 s\u0103 fie recunoscut\u0103 dintr-o privire. Dincolo de decor, baza este un sos cu carne bine cunoscut : \u0219alote c\u0103lite p\u00e2n\u0103 se \u00eenmoaie, usturoi zdrobit, carne m\u0103run\u021bit\u0103, apoi ro\u0219ii \u0219i ardei cur\u0103\u021ba\u021bi de coaj\u0103.\n\n\n\nSpaghetele din fasole neagr\u0103 dau culoarea \u00eentunecat\u0103. Timpul lor de fierbere variaz\u0103 \u00een func\u021bie de marc\u0103, a\u0219a c\u0103 cel indicat pe ambalaj r\u0103m\u00e2ne reperul de urmat.\n\n\n\nIngredientele principale\n\n\n\nPreg\u0103ti\u021bi 4 por\u021bii de spaghete din fasole neagr\u0103 \u0219i 600 g de carne tocat\u0103, jum\u0103tate vit\u0103, jum\u0103tate porc, sau alt\u0103 carne, la alegere. Carnea d\u0103 sosului gustul umami \u0219i o textur\u0103 pl\u0103cut\u0103, fraged\u0103. Bine m\u0103run\u021bit\u0103, se distribuie uniform printre paste.\n\n\n\n\u00cencerca\u021bi \u0219i : Pasta alla norma.\n\n\n\nCei 2 ardei ro\u0219ii cop\u021bi aduc note dulci \u0219i caramelizate, iar cele 4 ro\u0219ii decojite dau aciditate \u0219i culoare. Mai ave\u021bi nevoie de 4 c\u0103\u021bei de usturoi, 2 \u0219alote (sau ceap\u0103), sare, piper negru \u0219i 12 m\u0103sline negre, de preferat ferme \u0219i f\u0103r\u0103 s\u00e2mburi. Pentru un sos mai rapid, pasta concentrat\u0103 de ro\u0219ii sau passata \u00eenlocuie\u0219te ro\u0219iile proaspete \u0219i ardeii.\n\n\n\nPentru g\u0103tit se folose\u0219te unt, ideal din lapte de la vaci hr\u0103nite cu iarb\u0103, sau ulei de avocado, de m\u0103sline cu gust delicat ori de floarea-soarelui cu con\u021binut ridicat de acid oleic.\n\n\n\nSfaturi de preparare \u0219i servire\n\n\n\nCoace\u021bi ardeii pe gr\u0103tarul cuptorului la 220 \u00b0C timp de o jum\u0103tate de or\u0103, p\u00e2n\u0103 li se \u00eennegre\u0219te coaja, apoi l\u0103sa\u021bi-i s\u0103 se r\u0103ceasc\u0103 \u00eenveli\u021bi \u00een folie de aluminiu : astfel, coaja se desprinde mai u\u0219or. Scufunda\u021bi scurt ro\u0219iile \u00een ap\u0103 clocotit\u0103, apoi cur\u0103\u021ba\u021bi ro\u0219iile \u0219i ardeii de coaj\u0103, \u00eendep\u0103rta\u021bi semin\u021bele \u0219i scurge\u021bi buc\u0103\u021bile. C\u0103li\u021bi \u0219alotele p\u00e2n\u0103 devin translucide, apoi u\u0219or caramelizate, ad\u0103uga\u021bi usturoiul \u0219i carnea \u0219i scurge\u021bi excesul de gr\u0103sime \u00eenainte de a ad\u0103uga legumele. L\u0103sa\u021bi sosul s\u0103 se \u00eengroa\u0219e la foc mic, apoi potrivi\u021bi de sare \u0219i piper.\n\n\n\n\u00cen aceea\u0219i not\u0103 : Spaghete din dovlecei cu ciuperci \u0219i ro\u0219ii cherry.\n\n\n\nFierbe\u021bi spaghetele conform indica\u021biilor de pe ambalaj, chiar \u00eenainte de servire, iar \u00eentre timp t\u0103ia\u021bi m\u0103slinele \u00een jum\u0103t\u0103\u021bi, pe lungime. La montarea farfuriilor, l\u0103sa\u021bi firele negre de spaghete s\u0103 se vad\u0103 \u00een jurul sosului \u0219i a\u0219eza\u021bi p\u0103ianjenii deasupra, cu partea t\u0103iat\u0103 pe sos. O salat\u0103 japonez\u0103 de varz\u0103 sau o salat\u0103 verde completeaz\u0103 farfuria ; o por\u021bie are 476 kcal.\n\n\n\nPentru a g\u0103ti keto zi de zi, g\u0103si\u021bi aici toate re\u021betele mele s\u0103race \u00een carbohidra\u021bi.\n\n\n\n\n\n\tSpaghete de Halloween cu p\u0103ianjeni din m\u0103sline\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t4 por\u021bii de spaghete din fasole neagr\u0103600 g de carne (tocat\u0103, jum\u0103tate vit\u0103, jum\u0103tate porc, sau alt\u0103 carne la alegere)2 ardei gra\u0219i (ro\u0219ii)4 ro\u0219ii4 c\u0103\u021bei de usturoi2 \u0219alote ((cepe))12 m\u0103sline (negre)un praf de sare (roz de Himalaya sau sare de mare celtic\u0103)un praf de piper (negru)Unt ((din lapte de la vaci hr\u0103nite cu iarb\u0103), pentru g\u0103tit)Ulei de avocado, de m\u0103sline cu gust delicat sau de floarea-soarelui cu con\u021binut ridicat de acid oleic (ca alternativ\u0103)Sos u\u0219or de preparatPast\u0103 concentrat\u0103 de ro\u0219ii sau passata (\u00een locul ro\u0219iilor proaspete \u0219i al ardeilor gra\u0219i)\t\n\t\n\t\tPre\u00eenc\u0103lze\u0219te cuptorul la 220 de grade. A\u0219az\u0103 ardeii pe gr\u0103tar. Dac\u0103 dore\u0219ti, pune folie de aluminiu pe fundul cuptorului pentru a aduna sucul care se scurge. Las\u0103-i s\u0103 se coac\u0103 timp de o jum\u0103tate de or\u0103, p\u00e2n\u0103 se \u00eennegre\u0219te coaja. Las\u0103-i apoi s\u0103 se r\u0103ceasc\u0103 (de preferat \u00eenveli\u021bi, astfel coaja se desprinde mai u\u0219or, de exemplu \u00een aceea\u0219i folie de aluminiu pus\u0103 pe fundul cuptorului).Pune o crati\u021b\u0103 cu ap\u0103 la fiert. Scufund\u0103 ro\u0219iile pentru scurt timp \u00een apa clocotit\u0103. Las\u0103-le apoi s\u0103 se r\u0103ceasc\u0103.Toac\u0103 m\u0103runt \u0219alotele. \u00cencinge tigaia \u0219i c\u0103le\u0219te \u0219alotele p\u00e2n\u0103 devin translucide. Redu apoi pu\u021bin focul \u0219i las\u0103-le s\u0103 se caramelizeze u\u0219or.Zdrobe\u0219te usturoiul cu presa \u0219i adaug\u0103-l \u00eempreun\u0103 cu carnea tocat\u0103. G\u0103te\u0219te carnea tocat\u0103 complet, m\u0103run\u021bind-o pe m\u0103sur\u0103 ce se g\u0103te\u0219te. Scurge apoi excesul de lichid sau de gr\u0103sime, dac\u0103 este cazul.\u00centre timp, cur\u0103\u021b\u0103 ro\u0219iile \u0219i ardeii de coaj\u0103. \u00cendep\u0103rteaz\u0103 p\u0103r\u021bile cu semin\u021be \u0219i taie-i \u00een buc\u0103\u021bi. Las\u0103-i pu\u021bin la scurs sau usuc\u0103-i prin tamponare. Adaug\u0103-i apoi la carnea tocat\u0103. Amestec\u0103 bine, apoi redu focul. Las\u0103 sosul s\u0103 se \u00eengroa\u0219e. Adaug\u0103 sare \u0219i piper dup\u0103 gust.Fierbe spaghetele conform instruc\u021biunilor de pe ambalaj.\u00centre timp, taie m\u0103slinele \u00een jum\u0103t\u0103\u021bi pe lungime. O jum\u0103tate va forma corpul, iar din cealalt\u0103 jum\u0103tate taie 8 picioare.\t\n\t\n\t\tUstensile : crati\u021b\u0103, tigaie mare f\u0103r\u0103 PFAS, cuptor la 220 de grade, cu\u021bit mic bine ascu\u021bit, pres\u0103 de usturoi, folie de aluminiu (op\u021bional), robot de buc\u0103t\u0103rie (mic) sau blender vertical (op\u021bional).\n\t\n\t\n\t\tPlat principalItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/194650","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=194650"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/194650\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/193994"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=194650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=194650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=194650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}