{"id":194749,"title":"Vinete umplute cu ciuperci \u0219i roquefort","modified":"2026-10-30T21:02:22+01:00","plain":"Vinete coapte \u00eentregi, umplute cu propriul miez c\u0103lit cu ciuperci, ceap\u0103 \u0219i usturoi, apoi gratinate cu roquefort \u0219i nuci.\n\n\n\nVinetele umplute ies din cuptor cu coaja \u00eencre\u021bit\u0103, miezul at\u00e2t de fraged \u00eenc\u00e2t cedeaz\u0103 sub lingur\u0103 \u0219i roquefortul topit printre nucile rumenite. \u00cen aceast\u0103 re\u021bet\u0103, vinetele se coc \u00eentregi, apoi miezul lor se amestec\u0103 cu ciupercile, ceapa \u0219i usturoiul c\u0103lite, \u00eenainte de a reveni \u00een coaj\u0103, sub un strat de br\u00e2nz\u0103 cu mucegai albastru. Pentru dou\u0103 persoane, socoti\u021bi 35 de minute de g\u0103tire, dintre care o jum\u0103tate de or\u0103 pentru \u00eenmuierea vinetelor. Cu varianta sa s\u0103rac\u0103 \u00een carbohidra\u021bi, re\u021beta se al\u0103tur\u0103 celorlalte feluri de m\u00e2ncare keto ale mele.\n\n\n\nCe sunt vinetele umplute ?\n\n\n\nSunt vinete crestate \u0219i umplute, apoi date din nou la cuptor. \u00cen aceast\u0103 variant\u0103 vegetarian\u0103, se coc mai \u00eent\u00e2i \u00eentregi, unse u\u0219or cu ulei, p\u00e2n\u0103 c\u00e2nd miezul poate fi scos cu lingura.\n\n\n\nO crest\u0103tur\u0103 pe lungime formeaz\u0103 apoi un buzunar, la aproximativ 1 cm de codi\u021b\u0103 \u0219i de cap\u0103tul opus, p\u0103str\u00e2nd cel pu\u021bin o jum\u0103tate de centimetru de miez la baz\u0103. O parte din acest miez se adaug\u0103 peste ciuperci, ceap\u0103 \u0219i usturoi ; acesta leag\u0103 umplutura f\u0103r\u0103 ou sau pesmet. Roquefortul \u0219i c\u00e2teva nuci des\u0103v\u00e2r\u0219esc preparatul la cuptor.\n\n\n\nDescoperi\u021bi \u0219i : Ciuperci umplute cu roquefort.\n\n\n\nOriginea acestei variante\n\n\n\nLegumele umplute fac parte din buc\u0103t\u0103ria francez\u0103 de familie : o legum\u0103 coapt\u0103 prime\u0219te o umplutur\u0103 aromat\u0103, apoi o br\u00e2nz\u0103 care se gratineaz\u0103.\n\n\n\nAceast\u0103 variant\u0103 se remarc\u0103 prin ordinea etapelor de g\u0103tire. V\u00e2n\u0103ta se coace \u00eentreag\u0103 \u00eenainte de a fi crestat\u0103, miezul ei ajunge \u00een umplutur\u0103, iar br\u00e2nza cu mucegai albastru se adaug\u0103 la final, \u00eempreun\u0103 cu nucile. Umplutura r\u0103m\u00e2ne vegetarian\u0103, cu ciuperci champignon brune pentru consisten\u021b\u0103 \u0219i gust.\n\n\n\nIngredientele principale\n\n\n\nDou\u0103 vinete, c\u00e2te una de persoan\u0103, sunt at\u00e2t \u00eenveli\u0219ul, c\u00e2t \u0219i ingredientul principal : coaja sus\u021bine umplutura, iar miezul copt o leag\u0103. Cele 100 g de ciuperci champignon brune, t\u0103iate \u00een buc\u0103\u021bele, formeaz\u0103 baza umpluturii. Pentru un alt mod de a le g\u0103ti, vede\u021bi re\u021beta de ciuperci \u00een\u0103bu\u0219ite \u00een sos de soia.\n\n\n\n\u00cencerca\u021bi \u0219i : Lasagna de vinete cu feta \u0219i pecorino.\n\n\n\nO ceap\u0103 mic\u0103 tocat\u0103 foarte fin \u0219i doi c\u0103\u021bei de usturoi zdrobi\u021bi formeaz\u0103 baza aromatic\u0103. Roquefortul, 100 g, sau o alt\u0103 br\u00e2nz\u0103 cu mucegai albastru, aduce gustul s\u0103rat \u0219i cremozitatea : sarea se adaug\u0103 cu m\u0103sur\u0103, 4 prize \u00een total, ultima pres\u0103rat\u0103 peste umplutur\u0103, al\u0103turi de 2 prize de piper negru. Pentru o mas\u0103 strict vegetarian\u0103, verifica\u021bi br\u00e2nza, deoarece roquefortul se prepar\u0103 \u00een mod tradi\u021bional cu cheag de origine animal\u0103.\n\n\n\nTrei linguri de ulei de m\u0103sline extravirgin se \u00eempart \u00eentre vinete, ceap\u0103 \u0219i ciuperci. C\u00e2teva nuci ad\u0103ugate spre sf\u00e2r\u0219itul coacerii ofer\u0103 o not\u0103 crocant\u0103. Mierea, 1 lingur\u0103, este op\u021bional\u0103 \u0219i se adaug\u0103 \u00een c\u00e2teva pic\u0103turi \u00een farfurie ; poate fi \u00eenlocuit\u0103 cu un \u00eendulcitor lichid cu gust de miere, iar potrivit re\u021betei, aceast\u0103 variant\u0103 cu \u00eendulcitor con\u021bine 17 g de carbohidra\u021bi net per por\u021bie.\n\n\n\nSfaturi de preparare \u0219i servire\n\n\n\nPre\u00eenc\u0103lzi\u021bi cuptorul la 200 \u00b0C, unge\u021bi vinetele cu ulei folosind m\u00e2na \u0219i da\u021bi-le la cuptor pentru o jum\u0103tate de or\u0103, \u00eentr-un vas sau \u00eentr-o tigaie de font\u0103. \u00centre timp, c\u0103li\u021bi ceapa la foc mic \u00eentr-o lingur\u0103 de ulei p\u00e2n\u0103 devine translucid\u0103, ad\u0103uga\u021bi usturoiul, piperul \u0219i sarea, apoi ciupercile, la foc pu\u021bin mai iute, cu \u00eenc\u0103 o lingur\u0103 de ulei, p\u00e2n\u0103 se evapor\u0103 zeama l\u0103sat\u0103 de acestea. Cresta\u021bi vinetele coapte, scoate\u021bi pu\u021bin miez, amesteca\u021bi-l cu ciupercile \u0219i umple\u021bi vinetele.\n\n\n\n\u00cen aceea\u0219i idee : Ciuperci portobello umplute cu vinete \u0219i l\u0103m\u00e2ie conservat\u0103 \u00een sare.\n\n\n\nPune\u021bi deasupra br\u00e2nza cu mucegai albastru \u0219i nucile, ad\u0103uga\u021bi o priz\u0103 de sare \u0219i da\u021bi din nou la cuptor pentru cel pu\u021bin 5 minute, de preferin\u021b\u0103 cu \u00eenc\u0103lzire de sus, p\u00e2n\u0103 se tope\u0219te br\u00e2nza ; supraveghea\u021bi nucile, astfel \u00eenc\u00e2t s\u0103 se rumeneasc\u0103 f\u0103r\u0103 s\u0103 se ard\u0103. Servi\u021bi c\u00e2te o v\u00e2n\u0103t\u0103 de persoan\u0103, cu c\u00e2teva pic\u0103turi de miere, dac\u0103 dori\u021bi, \u0219i o salat\u0103 japonez\u0103 de varz\u0103 pentru prospe\u021bime.\n\n\n\nPentru mai mult\u0103 inspira\u021bie : Vinete la friteuza cu aer cald.\n\n\n\nAlte preparate de acela\u0219i fel se g\u0103sesc printre re\u021betele mele s\u0103race \u00een carbohidra\u021bi.\n\n\n\n\n\n\tVinete umplute cu ciuperci \u0219i Roquefort\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 vinete100 g de ciuperci champignon (brune)1 ceap\u0103 (mic\u0103)2 c\u0103\u021bei de usturoi100 g de br\u00e2nz\u0103 cu mucegai albastru (eu aveam Roquefort)2 prize de piper negru4 prize de sare ((celtic\u0103 de mare))3 linguri de ulei de m\u0103sline (extravirgin)Op\u021bional1 lingur\u0103 de miere ((sau de \u00eendulcitor lichid cu gust de miere))\t\n\t\n\t\tPre\u00eenc\u0103lze\u0219te cuptorul la 200 de grade.Unge vinetele cu m\u00e2inile, folosind 1 lingur\u0103 de ulei de m\u0103sline.A\u0219az\u0103-le \u00een vasul pentru cuptor sau \u00een tigaia de font\u0103 \u0219i d\u0103-le la cuptor pentru o jum\u0103tate de or\u0103.Taie ceapa foarte fin. \u00cencinge tigaia \u0219i c\u0103le\u0219te ceapa la foc nu prea mare \u00een 1 lingur\u0103 de ulei, p\u00e2n\u0103 devine translucid\u0103.Zdrobe\u0219te usturoiul cu presa \u0219i adaug\u0103-l \u00eempreun\u0103 cu piperul \u0219i sarea.Taie ciupercile \u00een buc\u0103\u021bi mici \u0219i c\u0103le\u0219te-le \u00eempreun\u0103 cu restul ingredientelor. M\u0103re\u0219te pu\u021bin focul \u0219i adaug\u0103 \u00eenc\u0103 o lingur\u0103 de ulei.C\u00e2nd vinetele sunt gata, cresteaz\u0103-le pe lungime. Las\u0103 aproximativ un cm p\u00e2n\u0103 la codi\u021b\u0103 \u0219i p\u00e2n\u0103 la cap\u0103tul opus. Nu le cresta prea ad\u00e2nc, las\u0103 cel pu\u021bin o jum\u0103tate de centimetru de miez intact \u00een partea de jos.Scoate pu\u021bin din miezul vinetelor \u0219i adaug\u0103-l la ciuperci.Umple vinetele cu amestecul de ciuperci.Pune deasupra br\u00e2nza cu mucegai albastru \u0219i nucile. Mai presar\u0103 o priz\u0103 de sare.D\u0103 din nou la cuptor pentru cel pu\u021bin 5 minute. De preferat cu \u00eenc\u0103lzire de sus, pentru ca br\u00e2nza s\u0103 se topeasc\u0103 bine.Dac\u0103 dore\u0219ti, toarn\u0103 c\u00e2teva pic\u0103turi de miere sau de \u00eendulcitor peste v\u00e2n\u0103ta din farfurie.\t\n\t\n\t\tUstensile : cuptor la 200 de grade, tigaie de font\u0103 (sau vas pentru cuptor), tigaie mic\u0103 f\u0103r\u0103 PFAS, cu\u021bit mic \u0219i lingur\u0103.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/194749","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=194749"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/194749\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/194013"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=194749"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=194749"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=194749"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}