{"id":194985,"title":"Salat\u0103 de sparanghel cu ou\u0103 \u0219i \u0219unc\u0103","modified":"2026-10-30T21:11:15+01:00","plain":"Sparanghel alb fiert \u0219i apoi t\u0103iat, ou\u0103, buc\u0103\u021bele de bacon de curcan sau \u0219unc\u0103, legate cu un sos de maionez\u0103, mu\u0219tar \u0219i boia.\n\n\n\nSalata de sparanghel se serve\u0219te bine r\u0103cit\u0103 : sparanghel alb fraged, sos cremos cu mu\u0219tar \u0219i boia, ou\u0103 cu g\u0103lbenu\u0219ul \u00eenc\u0103 moale \u0219i o not\u0103 s\u0103rat\u0103 de la mezeluri. Se serve\u0219te ca aperitiv sau ca salat\u0103 de sine st\u0103t\u0103toare, cu buc\u0103\u021bele de bacon de curcan rumenite \u00een tigaie sau cu \u0219unc\u0103. Pentru dou\u0103 persoane, socote\u0219te 15 minute de g\u0103tire, c\u00e2t s\u0103 fiarb\u0103 sparanghelul \u0219i s\u0103 stea apoi la odihnit. G\u0103se\u0219ti aceast\u0103 re\u021bet\u0103 al\u0103turi de supele \u0219i salatele mele keto.\n\n\n\nCe este salata de sparanghel ?\n\n\n\nEste o salat\u0103 cu mai multe ingrediente, servit\u0103 rece, \u00een care ingredientul principal este sparanghelul alb fiert \u0219i t\u0103iat buc\u0103\u021bi. Acesta se combin\u0103 cu dou\u0103 ou\u0103 fierte tari sau cu g\u0103lbenu\u0219ul \u00eenc\u0103 pu\u021bin moale, cu buc\u0103\u021bele de bacon de curcan rumenite \u00een tigaie sau cu \u0219unc\u0103 t\u0103iat\u0103 f\u00e2\u0219ii, apoi cu un sos de maionez\u0103, mu\u0219tar, boia \u0219i un strop de o\u021bet sau de zeam\u0103 de l\u0103m\u00e2ie.\n\n\n\nSosul trebuie s\u0103 \u00eembrace buc\u0103\u021bile f\u0103r\u0103 s\u0103 le \u00eenece, iar v\u00e2rfurile fragile se amestec\u0103 delicat. Cep\u0219oara uscat\u0103 \u0219i p\u0103trunjelul proasp\u0103t aduc nota final\u0103 de verdea\u021b\u0103 ; pentru un alt mod de a folosi cep\u0219oara, \u00eencearc\u0103 untul cu flori de cep\u0219oar\u0103.\n\n\n\n\u00cen aceea\u0219i not\u0103 : Sparanghel \u00een stil flamand cu \u0219unc\u0103.\n\n\n\nOriginea acestei variante\n\n\n\nSparanghelul alb veste\u0219te prim\u0103vara \u00een pie\u021be : sezonul lui scurt explic\u0103 grija cu care este tratat, de la alegerea tulpinilor ferme cu v\u00e2rfuri str\u00e2nse p\u00e2n\u0103 la cur\u0103\u021barea atent\u0103. Combina\u021bia de sparanghel, ou\u0103 \u0219i \u0219unc\u0103 face parte din buc\u0103t\u0103ria familiar\u0103 de sezon, de la aperitivele de bistrou p\u00e2n\u0103 la pr\u00e2nzul de acas\u0103.\n\n\n\nAceast\u0103 variant\u0103 folose\u0219te buc\u0103\u021bele de bacon de curcan rumenite \u00een tigaie sau \u0219unc\u0103 pentru cei care m\u0103n\u00e2nc\u0103 porc, iar totul este legat cu un sos de maionez\u0103 \u0219i mu\u0219tar. Pentru o variant\u0103 strict paleo, boiaua se omite din sos.\n\n\n\nIngredientele principale\n\n\n\nSocote\u0219te 750 g de sparanghel pentru dou\u0103 persoane ; alege tulpini ferme, cu v\u00e2rfuri str\u00e2nse \u0219i cu baza c\u00e2t mai pu\u021bin uscat\u0103. Se fierb \u00een ap\u0103 u\u0219or acidulat\u0103 cu zeam\u0103 de l\u0103m\u00e2ie sau cu o lingur\u0103 de o\u021bet alb ori de mere. P\u0103streaz\u0103 deoparte 2 tulpini de sparanghel, cojile, capetele de la baz\u0103 \u0219i apa \u00een care au fiert : din ele iese o sup\u0103 foarte bun\u0103.\n\n\n\nO alt\u0103 re\u021bet\u0103 \u00een aceea\u0219i not\u0103 : Sup\u0103 de sparanghel \u00een stil olandez.\n\n\n\nDou\u0103 ou\u0103 dau consisten\u021b\u0103 \u0219i un gust mai bogat, fierte mai mult sau mai pu\u021bin, dup\u0103 gust ; pentru un g\u0103lbenu\u0219 moale, urm\u0103re\u0219te textura unui ou fiert cu g\u0103lbenu\u0219ul moale. Cele 100 g de bacon de curcan t\u0103iat buc\u0103\u021bele se rumenesc \u00een pu\u021bin ulei de avocado, de m\u0103sline cu gust delicat sau de floarea-soarelui cu con\u021binut ridicat de acid oleic, iar cele 100 g de \u0219unc\u0103 ce \u00eel pot \u00eenlocui se taie pur \u0219i simplu f\u00e2\u0219ii sau cubule\u021be.\n\n\n\nSosul are nevoie de pu\u021bine ingrediente : 1 lingur\u0103 de maionez\u0103, 1 linguri\u021b\u0103 de mu\u0219tar de Dijon sau fin, 1 linguri\u021b\u0103 de boia \u0219i 1 linguri\u021b\u0103 de o\u021bet alb ori de mere sau zeama de la un sfert de l\u0103m\u00e2ie. O maionez\u0103 japonez\u0103 poate \u00eenlocui maioneza clasic\u0103.\n\n\n\nSfaturi de preparare \u0219i servire\n\n\n\nSpal\u0103 delicat sparanghelul, deoarece \u00een v\u00e2rfuri r\u0103m\u00e2ne adesea nisip, apoi cur\u0103\u021b\u0103 tulpinile cu un cur\u0103\u021b\u0103tor de legume, a\u0219ezate pe o suprafa\u021b\u0103 plan\u0103, dinspre v\u00e2rf spre baz\u0103, \u0219i taie aproximativ 1 cm de la baz\u0103. A\u0219az\u0103-le culcate \u00eentr-o crati\u021b\u0103, cu cojile \u0219i capetele de la baz\u0103 deasupra, adaug\u0103 zeama de l\u0103m\u00e2ie \u0219i pu\u021bin peste un litru de ap\u0103, c\u00e2t s\u0103 le acopere. Fierbe-le 5 minute, apoi las\u0103-le s\u0103 stea 10 minute : v\u00e2rful unui cu\u021bit trebuie s\u0103 intre u\u0219or \u00een partea groas\u0103.\n\n\n\nPe aceea\u0219i tem\u0103 : Pui cu sparanghel.\n\n\n\n\u00centre timp, fierbe ou\u0103le 6 p\u00e2n\u0103 la 8 minute, trece-le pe sub ap\u0103 rece \u0219i cur\u0103\u021b\u0103-le de coaj\u0103 c\u00e2t sunt c\u0103ldu\u021be, apoi rumene\u0219te baconul de curcan sau taie \u0219unca. Taie sparanghelul r\u0103cit \u00een buc\u0103\u021bi, \u00eendep\u0103rteaz\u0103 coaja care \u00eenc\u0103 opune rezisten\u021b\u0103 cu\u021bitului, scurge-l \u0219i tamponeaz\u0103-l cu prosoape de h\u00e2rtie, ca sosul s\u0103 adere bine. Amestec\u0103 sosul cu un praf de sare, \u00eembrac\u0103 sparanghelul \u00een el, adaug\u0103 ou\u0103le t\u0103iate buc\u0103\u021bi, mezelurile \u0219i verde\u021burile \u0219i serve\u0219te salata bine r\u0103cit\u0103. O por\u021bie con\u021bine aproximativ 458 kcal \u0219i 9 g de carbohidra\u021bi ne\u021bi.\n\n\n\nG\u0103se\u0219ti alte preparate de acest fel printre re\u021betele mele cu pu\u021bini carbohidra\u021bi.\n\n\n\n\n\n\tSalat\u0103 de sparanghel cu ou\u0103 \u0219i \u0219unc\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t750 g sparanghel0.5 l\u0103m\u00e2ie (pentru zeam\u0103, pentru fierberea sparanghelului)1 lingur\u0103 o\u021bet alb (sau de mere, \u00een locul l\u0103m\u00e2ii pentru fierberea sparanghelului)2 ou\u0103100 g bacon de curcan t\u0103iat buc\u0103\u021bele100 g \u0219unc\u0103 (\u00een locul buc\u0103\u021belelor de bacon de curcan)1 lingur\u0103 maionez\u01031 linguri\u021b\u0103 mu\u0219tar de Dijon (sau fin)1 linguri\u021b\u0103 boia de ardei (pudr\u0103)1 linguri\u021b\u0103 o\u021bet alb (sau de mere, pentru sos)0.25 l\u0103m\u00e2ie (pentru zeam\u0103, \u00een locul o\u021betului din sos)Arpagic (uscat)P\u0103trunjel (proasp\u0103t)Ulei de avocado (de m\u0103sline cu gust delicat sau de floarea-soarelui cu con\u021binut ridicat de acid oleic, pentru rumenirea buc\u0103\u021belelor de bacon de curcan)\t\n\t\n\t\tSpal\u0103 sparanghelul cu grij\u0103, ca s\u0103 nu rupi tijele, mai ales v\u00e2rfurile, care pot con\u021bine mult nisip. Cur\u0103\u021b\u0103 tijele cu un cu\u021bit de cur\u0103\u021bat legume (a\u0219az\u0103-le pe o suprafa\u021b\u0103 plan\u0103, pune un deget sub v\u00e2rf, apoi cur\u0103\u021b\u0103-le dinspre v\u00e2rf spre baz\u0103, cu mi\u0219c\u0103ri lungi). Taie aproximativ 1 cm de la baz\u0103. Pune sparanghelul \u00eentr-o crati\u021b\u0103 \u0219i a\u0219az\u0103 deasupra cojile \u0219i capetele t\u0103iate.Adaug\u0103 zeama de la 1 l\u0103m\u00e2ie (stoarce-o mai \u00eent\u00e2i \u00eentr-un recipient separat, ca s\u0103 nu trebuiasc\u0103 s\u0103 sco\u021bi apoi s\u00e2mburii din ap\u0103). Adaug\u0103 ap\u0103 c\u00e2t s\u0103 acopere sparanghelul. Vei avea nevoie de pu\u021bin peste 1 litru.Fierbe sparanghelul 5 minute, apoi las\u0103-l s\u0103 stea \u00eenc\u0103 10 minute.\u00centre timp, fierbe ou\u0103le 6 p\u00e2n\u0103 la 8 minute (cu g\u0103lbenu\u0219ul \u00eenc\u0103 pu\u021bin moale sau tare). Dup\u0103 fierbere, trece-le scurt pe sub jetul de ap\u0103 rece de la robinet. Cur\u0103\u021b\u0103-le de coaj\u0103 dup\u0103 ce s-au r\u0103corit pu\u021bin.\u00centre timp, rumene\u0219te buc\u0103\u021belele de bacon de curcan \u00een pu\u021bin ulei. Sau taie \u0219unca \u00een f\u00e2\u0219ii ori cubule\u021be.Dup\u0103 ce s-a r\u0103cit, taie sparanghelul \u00een buc\u0103\u021bi. Dac\u0103 lama cu\u021bitului nu trece u\u0219or prin tij\u0103, \u00eenseamn\u0103 c\u0103 a r\u0103mas prea mult\u0103 coaj\u0103. \u00cendep\u0103rteaz\u0103 coaja r\u0103mas\u0103. Las\u0103 buc\u0103\u021bile de sparanghel s\u0103 se scurg\u0103 \u0219i usuc\u0103-le prin tamponare cu h\u00e2rtie absorbant\u0103.Amestec\u0103 \u00eentr-un bol maioneza, mu\u0219tarul, zeama de limet\u0103, boiaua de ardei pudr\u0103 \u0219i sarea. Amestec\u0103 sosul cu sparanghelul. Taie ou\u0103le \u00een buc\u0103\u021bele. Adaug\u0103-le \u00eempreun\u0103 cu buc\u0103\u021belele de bacon de curcan. Presar\u0103 pu\u021bin arpagic \u0219i p\u0103trunjel.\t\n\t\n\t\tP\u0103streaz\u0103 2 tije de sparanghel, cojile, capetele t\u0103iate \u0219i apa de fierbere. Din ele po\u021bi preg\u0103ti o sup\u0103 delicioas\u0103.\nVarianta paleo strict\u0103: f\u0103r\u0103 boia de ardei pudr\u0103.\nUstensile: crati\u021b\u0103 cu capac, strecur\u0103toare (sau sit\u0103 mic\u0103), h\u00e2rtie absorbant\u0103, bol de salat\u0103, cu\u021bit.\n\t\n\t\n\t\tSaladeFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/194985","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=194985"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/194985\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/194026"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=194985"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=194985"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=194985"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}