{"id":194793,"title":"Kale sotat cu castane \u0219i piure de cartofi dulci","modified":"2026-10-30T21:04:12+01:00","plain":"Varz\u0103 kale la tigaie cu ceap\u0103 ro\u0219ie, salvie \u0219i oregano, castane rumenite \u0219i un piure de cartofi dulci cu ulei de m\u0103sline.\n\n\n\nAceast\u0103 varz\u0103 kale la tigaie cu castane se serve\u0219te pe un piure portocaliu, \u00eenc\u0103 aburind : frunze de un verde \u00eenchis care r\u0103m\u00e2n u\u0219or crocante, castane fragede \u0219i un strop de boia. Este un preparat vegetal de toamn\u0103, servit pe un piure de cartofi dulci. Pentru o persoan\u0103, socote\u0219te aproximativ 20 de minute de g\u0103tire, pu\u021bin mai mult dac\u0103 trebuie cur\u0103\u021bate castanele proaspete : se apropie astfel de mesele gata \u00een 20 de minute sau mai pu\u021bin.\n\n\n\nCe este varza kale cu castane ?\n\n\n\nEste un amestec de varz\u0103 kale, ceap\u0103 ro\u0219ie \u0219i ierburi aromatice uscate, g\u0103tit la tigaie, cu castane fierte \u00een ap\u0103 \u0219i apoi rumenite c\u00e2teva clipe, totul a\u0219ezat pe un piure de cartofi dulci. Kale este o varz\u0103 cu frunze ferme, care nu formeaz\u0103 o c\u0103p\u0103\u021b\u00e2n\u0103 compact\u0103, spre deosebire de varza chinezeasc\u0103, mai fraged\u0103 \u0219i mai bogat\u0103 \u00een ap\u0103.\n\n\n\nVarza kale \u00ee\u0219i p\u0103streaz\u0103 textura ferm\u0103, castanele devin fragede, iar piureul leag\u0103 totul, f\u0103r\u0103 sm\u00e2nt\u00e2n\u0103 sau unt. Dovleacul poate \u00eenlocui cartoful dulce pentru un piure mai u\u0219or.\n\n\n\nPe aceea\u0219i tem\u0103 : Sup\u0103 cu varz\u0103 kale \u0219i rasol de vit\u0103.\n\n\n\nDe unde provine acest preparat ?\n\n\n\nAcest preparat \u00ee\u0219i are originea \u00een buc\u0103t\u0103ria de sezon, c\u00e2nd varza kale \u0219i castanele proaspete apar \u00eempreun\u0103 \u00een pie\u021be, toamna. Se bazeaz\u0103 pe timpi scur\u021bi de g\u0103tire : o crati\u021b\u0103 pentru castane \u0219i cartoful dulce, o tigaie pentru restul.\n\n\n\nDulcea\u021ba \u0219i textura f\u0103inoas\u0103 a castanei se potrivesc cu gustul vegetal al verzei, iar salvia aminte\u0219te de notele sale lemnoase. Piureul de cartofi dulci, zdrobi\u021bi simplu cu ulei de m\u0103sline, aduce cremozitate.\n\n\n\nIngredientele principale\n\n\n\nPreg\u0103te\u0219te 100 g de varz\u0103 kale, f\u0103r\u0103 tulpinile groase, \u0219i 10 castane. Castanele proaspete trebuie s\u0103 fie ferme, f\u0103r\u0103 g\u0103uri sau mucegai. Castanele v\u00e2ndute pentru g\u0103tit sunt comestibile \u0219i nu trebuie confundate cu castanele s\u0103lbatice, toxice ; castanele fierte simple, la borcan sau ambalate \u00een vid, te ajut\u0103 s\u0103 economise\u0219ti timp.\n\n\n\nPentru varia\u021bie : Piure de cartofi dulci.\n\n\n\nO ceap\u0103 ro\u0219ie formeaz\u0103 baza aromatic\u0103. Pentru asezonare sunt suficiente 0,5 linguri\u021be de boia, mai bl\u00e2nd\u0103 dec\u00e2t pudra de chili, \u0219i c\u00e2te 1 linguri\u021b\u0103 de oregano \u0219i salvie uscate. Pentru tigaie, folose\u0219te ulei de avocado, ulei de m\u0103sline cu gust delicat sau ulei de floarea-soarelui cu con\u021binut ridicat de acid oleic ; fulgii de ardei iute sunt op\u021bionali.\n\n\n\nPentru piure ai nevoie de 175 g de cartof dulce sau aceea\u0219i cantitate de dovleac, cu un strop de ulei de m\u0103sline extravirgin \u0219i un praf de sare de mare.\n\n\n\nSfaturi de preparare \u0219i servire\n\n\n\nCur\u0103\u021b\u0103 castanele crude : taie v\u00e2rful, cresteaz\u0103 coaja spre baz\u0103 \u0219i \u00eendep\u0103rteaz\u0103 \u0219i pieli\u021ba sub\u021bire, astfel \u00ee\u0219i vor p\u0103stra forma la fierbere. Po\u021bi \u0219i s\u0103 le fierbi mai \u00eent\u00e2i \u0219i s\u0103 le cure\u021bi c\u00e2t sunt c\u0103ldu\u021be, dar exist\u0103 riscul s\u0103 se sf\u0103r\u00e2me pu\u021bin. Fierbe castanele \u0219i buc\u0103\u021bile de cartof dulce \u00eempreun\u0103 aproximativ 17 minute \u00een ap\u0103 din abunden\u021b\u0103 ; dovleacul se fierbe separat, pu\u021bin mai pu\u021bin de un sfert de or\u0103.\n\n\n\nDescoper\u0103 \u0219i : Dovleac pl\u0103cintar umplut cu br\u00e2nz\u0103 de capr\u0103.\n\n\n\nSpre final, c\u0103le\u0219te ceapa \u00een pu\u021bin ulei, adaug\u0103 pentru scurt timp ierburile aromatice \u0219i boiaua, apoi castanele t\u0103iate \u00een jum\u0103tate, c\u00e2nd ceapa \u00eencepe s\u0103 se rumeneasc\u0103. Varza kale se adaug\u0103 ultima : ca la pak choi la tigaie, sunt suficiente c\u00e2teva minute, poate r\u0103m\u00e2ne u\u0219or crocant\u0103. Zdrobe\u0219te cartoful dulce cu uleiul de m\u0103sline \u0219i sarea, serve\u0219te imediat amestecul din tigaie deasupra \u0219i p\u0103streaz\u0103 ce r\u0103m\u00e2ne 2 p\u00e2n\u0103 la 3 zile la frigider, cu piureul separat de amestecul de legume.\n\n\n\n\n\n\tVarz\u0103 kale la tigaie cu castane, piure de cartof dulce\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t100 g de varz\u0103 kale10 castane1 ceap\u0103 ro\u0219ie0.5 linguri\u021b\u0103 de boia (pudr\u0103)1 linguri\u021b\u0103 de oregano (uscat)1 linguri\u021b\u0103 de salvie (uscat\u0103)ulei (de avocado, de m\u0103sline cu gust delicat sau de floarea-soarelui cu con\u021binut ridicat de acid oleic, pentru g\u0103tit)175 g de cartof dulce175 g de dovleac (\u00een locul cartofului dulce, pentru o variant\u0103 cu mai pu\u021bini carbohidra\u021bi)un strop de ulei de m\u0103sline (extravirgin)un praf de sare de mare celtic\u0103 (sau sare roz de Himalaya)Op\u021bional0.5 linguri\u021b\u0103 de fulgi de ardei iute (nu au un con\u021binut sc\u0103zut de histamin\u0103!)\t\n\t\n\t\tCur\u0103\u021b\u0103 castanele de coaj\u0103. Le vom fierbe f\u0103r\u0103 coaj\u0103, ca s\u0103 \u00ee\u0219i p\u0103streze bine forma. C\u00e2nd cure\u021bi castanele crude, coaja este pu\u021bin mai tare dec\u00e2t atunci c\u00e2nd le fierbi mai \u00eent\u00e2i \u00een coaj\u0103. Dar \u0219i miezul castanei este pu\u021bin mai tare, a\u0219a c\u0103 pieli\u021ba se desprinde ceva mai u\u0219or, iar castana r\u0103m\u00e2ne \u00eentreag\u0103. Taie v\u00e2rful \u0219i cresteaz\u0103 coaja \u00een jos cu cu\u021bitul.Po\u021bi \u0219i s\u0103 le fierbi mai \u00eent\u00e2i, apoi s\u0103 le cure\u021bi de coaj\u0103. \u00cen acest caz, folosesc de obicei o crati\u021b\u0103 separat\u0103. Cur\u0103\u021b\u0103-le dup\u0103 ce s-au r\u0103corit pu\u021bin, dar \u00eenainte s\u0103 se r\u0103ceasc\u0103 de tot. Totu\u0219i, castanele risc\u0103 s\u0103 se sf\u0103r\u00e2me pu\u021bin c\u00e2nd le cure\u021bi.Cur\u0103\u021b\u0103 cartoful dulce \u0219i taie-l \u00een buc\u0103\u021bi. Fierbe castanele \u0219i cartofii dulci \u00eempreun\u0103 timp de 17 minute (nu neap\u0103rat exact, ci doar pu\u021bin peste un sfert de or\u0103), \u00een ap\u0103 din bel\u0219ug. Apoi scurge-i. Folose\u0219ti dovleac? Acesta are nevoie de un timp de fierbere ceva mai scurt, pu\u021bin sub un sfert de or\u0103. E mai bine s\u0103 \u00eel fierbi separat.Spre sf\u00e2r\u0219itul fierberii cartofilor dulci \u0219i a castanelor, taie ceapa \u0219i c\u0103le\u0219te-o \u00een pu\u021bin ulei de m\u0103sline cu gust delicat. Adaug\u0103 condimentele \u0219i ierburile aromatice \u0219i c\u0103le\u0219te-le pu\u021bin.Dup\u0103 ce castanele au fiert, taie-le \u00een jum\u0103t\u0103\u021bi. C\u00e2nd ceapa \u00eencepe s\u0103 se rumeneasc\u0103 pu\u021bin, adaug\u0103 castanele t\u0103iate \u00een jum\u0103t\u0103\u021bi. C\u0103le\u0219te totul pu\u021bin.La final, adaug\u0103 varza kale \u0219i c\u0103le\u0219te-o. Sunt suficiente c\u00e2teva minute. Poate r\u0103m\u00e2ne u\u0219or crocant\u0103.Paseaz\u0103 cartofii dulci. Adaug\u0103 un strop de ulei de m\u0103sline extravirgin \u0219i pu\u021bin\u0103 sare. Serve\u0219te cu varza kale \u0219i castanele deasupra.\t\n\t\n\t\tUstensile: crati\u021b\u0103, tigaie mare f\u0103r\u0103 PFAS, spatul\u0103.\n\t\n\t\n\t\tAccompagnementFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/194793","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=194793"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/194793\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/194032"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=194793"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=194793"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=194793"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}