{"id":195320,"title":"Tapenad\u0103 de anghinare cu m\u0103sline negre \u0219i an\u0219oa","modified":"2026-10-30T21:22:20+01:00","plain":"O tapenade de m\u0103sline negre Kalamata, cu anghinare la gr\u0103tar \u0219i an\u0219oa, aromat\u0103 cu usturoi \u0219i l\u0103m\u00e2ie.\n\n\n\nO tapenade de m\u0103sline negre, s\u0103rat\u0103 \u0219i fructat\u0103, cu buc\u0103\u021bele de m\u0103sline \u0219i anghinare care se simt la mestecat \u0219i o not\u0103 de an\u0219oa care persist\u0103 mult timp. Aceast\u0103 variant\u0103 adaug\u0103 anghinare la gr\u0103tar \u0219i semin\u021be de dovleac la baza clasic\u0103 \u0219i se prepar\u0103 f\u0103r\u0103 capere. Este gata \u00een 5 minute la blender, f\u0103r\u0103 g\u0103tire, pentru 4 persoane. Aceast\u0103 re\u021bet\u0103 face parte din colec\u021bia mea de sosuri \u0219i creme tartinabile keto.\n\n\n\nCe este tapenade de m\u0103sline negre ?\n\n\n\nTapenade de m\u0103sline negre este o past\u0103 tartinabil\u0103 provensal\u0103 din m\u0103sline negre m\u0103run\u021bite \u00eempreun\u0103 cu an\u0219oa, usturoi \u0219i ulei de m\u0103sline. Aici, baza o formeaz\u0103 125 g de m\u0103sline Kalamata, al\u0103turi de 40 g de anghinare la gr\u0103tar, 20 g de an\u0219oa, un c\u0103\u021bel de usturoi, o lingur\u0103 de ulei de m\u0103sline extravirgin \u0219i zeama unei l\u0103m\u00e2i.\n\n\n\nSemin\u021bele de dovleac, m\u0103cinate fin, \u00eei dau consisten\u021b\u0103 f\u0103r\u0103 s\u0103 o fac\u0103 crocant\u0103. Textura r\u0103m\u00e2ne rustic\u0103 : e mai bine s\u0103 nu mixa\u021bi p\u00e2n\u0103 la omogenizare complet\u0103, buc\u0103\u021belele sunt cele care \u00eei dau farmec.\n\n\n\nPentru varia\u021bie : Tapenade de m\u0103sline verzi.\n\n\n\nOriginea tapenadei\n\n\n\nCuv\u00e2ntul tapenade provine din provensalul tapeno, care \u00eenseamn\u0103 caper\u0103, ingredient ce formeaz\u0103, al\u0103turi de m\u0103sline, an\u0219oa \u0219i ulei de m\u0103sline, re\u021beta ini\u021bial\u0103. Este un aperitiv tipic sudului Fran\u021bei, care se \u00eentinde \u00een cantit\u0103\u021bi mici.\n\n\n\nAceast\u0103 variant\u0103 p\u0103streaz\u0103 m\u0103slinele, an\u0219oa, usturoiul \u0219i uleiul de m\u0103sline \u0219i folose\u0219te m\u0103sline Kalamata, de un violet intens, pentru gustul lor fructat. Anghinarea la gr\u0103tar adaug\u0103 o dulcea\u021b\u0103 vegetal\u0103 \u0219i note rumenite, echilibrate de l\u0103m\u00e2ie.\n\n\n\nIngredientele principale\n\n\n\nCele 125 g de m\u0103sline Kalamata, din borcan dac\u0103 dori\u021bi, se cur\u0103\u021b\u0103 de s\u00e2mburi \u00eenainte de a fi puse \u00een blender ; gusta\u021bi-le mai \u00eent\u00e2i, deoarece gradul de s\u0103rare variaz\u0103. Cele 40 g de anghinare la gr\u0103tar provin adesea tot din borcan : scurge\u021bi-o bine pentru a ob\u021bine o past\u0103 tartinabil\u0103 dens\u0103.\n\n\n\nDescoperi\u021bi \u0219i : Pesto de rucola cu nuci.\n\n\n\nAn\u0219oa, 20 g, adic\u0103 aproximativ 4 fileuri, aduce sare \u0219i umami ; \u00eempreun\u0103 cu m\u0103slinele, face inutil orice adaos de sare. Un c\u0103\u021bel de usturoi zdrobit d\u0103 iu\u021beal\u0103, iar uleiul de m\u0103sline extravirgin d\u0103 luciu \u0219i leag\u0103 compozi\u021bia.\n\n\n\nO lingur\u0103 de semin\u021be de dovleac \u00eengroa\u0219\u0103 tapenada. Pentru o variant\u0103 f\u0103r\u0103 semin\u021be, potrivit\u0103 dietei AIP, este suficient s\u0103 le omite\u021bi.\n\n\n\nSfaturi de preparare \u0219i servire\n\n\n\nScoate\u021bi s\u00e2mburii m\u0103slinelor \u0219i zdrobi\u021bi usturoiul. M\u0103cina\u021bi mai \u00eent\u00e2i fin semin\u021bele de dovleac, singure, \u00een blender, apoi ad\u0103uga\u021bi restul ingredientelor, p\u0103str\u00e2nd deoparte pu\u021bin\u0103 zeam\u0103 de l\u0103m\u00e2ie : este u\u0219or s\u0103 sub\u021bia\u021bi tapenada, dar mult mai greu s\u0103 o \u00eengro\u0219a\u021bi. Mixa\u021bi \u00een reprize scurte \u0219i opri\u021bi-v\u0103 c\u00e2t \u00eenc\u0103 mai r\u0103m\u00e2n buc\u0103\u021bele.\n\n\n\n\u00cencerca\u021bi \u0219i : Baba ganoush cu vinete la tigaie.\n\n\n\nServi\u021bi-o \u00een cantit\u0103\u021bi mici cu legume crude pu\u021bin s\u0103rate, castravete, tije de \u021belin\u0103, ridichi sau conopid\u0103 crud\u0103. O lingur\u0103 poate asezona \u0219i legume g\u0103tite sau un file de pe\u0219te. P\u0103stra\u021bi-o la frigider \u00eentr-un recipient \u00eenchis ermetic \u0219i servi\u021bi-o cu o lingur\u0103 curat\u0103.\n\n\n\nPentru alte idei cu pu\u021bini carbohidra\u021bi, r\u0103sfoi\u021bi toate re\u021betele mele keto.\n\n\n\n\n\n\tTapenade de m\u0103sline negre cu anghinare \u0219i an\u0219oa\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t125 g m\u0103sline Kalamata (pot fi \u0219i din borcan)40 g anghinare (la gr\u0103tar, poate fi \u0219i din borcan)20 g an\u0219oa (adic\u0103 aproximativ 4 buc\u0103\u021bi)1 c\u0103\u021bel de usturoi1 lingur\u0103 de semin\u021be de dovleac1 lingur\u0103 de ulei de m\u0103sline extravirgin1 l\u0103m\u00e2ie\t\n\t\n\t\tScoate s\u00e2mburii m\u0103slinelor. Zdrobe\u0219te usturoiul cu presa.\u00cencepe prin a m\u0103cina fin semin\u021bele de dovleac \u00een blender, f\u0103r\u0103 alte ingrediente.Adaug\u0103 apoi toate celelalte ingrediente \u00een blender. P\u0103streaz\u0103 deoparte pu\u021bin\u0103 zeam\u0103 de l\u0103m\u00e2ie pentru a putea regla bine consisten\u021ba. E u\u0219or s\u0103 sub\u021biezi pasta, dar mai greu s\u0103 o \u00eengro\u0219i.\t\n\t\n\t\tNu mixa p\u00e2n\u0103 ob\u021bii o textur\u0103 complet fin\u0103, tocmai buc\u0103\u021belele din tapenade \u00eei dau o textur\u0103 pl\u0103cut\u0103.\nVarianta f\u0103r\u0103 semin\u021be (AIP) : f\u0103r\u0103 semin\u021be de dovleac.\nUstensile : robot de buc\u0103t\u0103rie (mic) sau blender vertical, pres\u0103 de usturoi.\n\t\n\t\n\t\tCondimentFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/195320","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=195320"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/195320\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/194044"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=195320"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=195320"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=195320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}