{"id":195857,"title":"Sparanghel cu \u0219unc\u0103, unt \u0219i ou \u00een stil flamand","modified":"2026-10-30T21:40:48+01:00","plain":"Sparanghel fiert \u00een ap\u0103 cu l\u0103m\u00e2ie, acoperit cu unt topit, ou fiert tare m\u0103run\u021bit \u0219i \u0219unc\u0103, \u00een stil flamand.\n\n\n\nSparanghelul \u00een stil flamand se serve\u0219te acoperit cu unt cald, ou fiert tare m\u0103run\u021bit \u0219i cubule\u021be de \u0219unc\u0103 ce alunec\u0103 pe tulpinile fragede. Varianta clasic\u0103 se rezum\u0103 la unt topit \u0219i ou fiert tare ; aceasta adaug\u0103 \u0219unc\u0103 sau f\u00e2\u0219iu\u021be de bacon de curcan rumenite. Pentru dou\u0103 persoane, ai nevoie de 20 de minute. G\u0103se\u0219ti aceast\u0103 re\u021bet\u0103 printre preparatele mele keto.\n\n\n\nCe este sparanghelul \u00een stil flamand ?\n\n\n\nEste sparanghel fiert, servit cu un amestec de unt topit \u0219i ou fiert tare m\u0103run\u021bit, care se a\u0219az\u0103 \u00een buc\u0103\u021bele pe tulpini. Untul r\u0103m\u00e2ne fluid, oul aduce o textur\u0103 delicat\u0103, u\u0219or granulat\u0103, iar sparanghelul \u00ee\u0219i p\u0103streaz\u0103 gustul vegetal.\n\n\n\n\u00cen aceast\u0103 re\u021bet\u0103, sparanghelul fierbe \u00een ap\u0103 cu l\u0103m\u00e2ie, iar \u00een amestec se adaug\u0103 100 g de \u0219unc\u0103 sau de bacon de curcan t\u0103iat f\u00e2\u0219iu\u021be. O singur\u0103 variant\u0103 este suficient\u0103 pentru un strat generos, dar nu \u00eenc\u0103rcat.\n\n\n\nPe aceea\u0219i tem\u0103 : Salat\u0103 de sparanghel cu ou\u0103 \u0219i \u0219unc\u0103.\n\n\n\nOriginea acestei variante\n\n\n\nSosul flamand este un preparat belgian de sezon : unt topit \u0219i ou fiert tare m\u0103run\u021bit, adesea aromate cu p\u0103trunjel \u0219i nuc\u0219oar\u0103, servite peste sparanghelul alb de prim\u0103var\u0103.\n\n\n\nAceast\u0103 variant\u0103 p\u0103streaz\u0103 combina\u021bia de unt \u0219i ou, folose\u0219te l\u0103m\u00e2ia doar \u00een apa de fierbere \u0219i adaug\u0103 o not\u0103 s\u0103rat\u0103 prin \u0219unc\u0103. \u00ce\u0219i g\u0103se\u0219te locul \u00een meniu c\u00e2nd \u00een pie\u021be apare sparanghelul alb, c\u0103rnos \u0219i cu v\u00e2rfurile bine \u00eenchise.\n\n\n\nIngredientele principale\n\n\n\nSocote\u0219te 500 g de sparanghel pentru dou\u0103 persoane ; cel alb este deosebit de potrivit, proasp\u0103t, ferm \u0219i cu v\u00e2rfurile str\u00e2nse. Zeama unei l\u0103m\u00e2i aromatizeaz\u0103 doar apa de fierbere : stoarce l\u0103m\u00e2ia separat, ca s\u0103 \u00eendep\u0103rtezi s\u00e2mburii.\n\n\n\nPentru varia\u021bie : Sup\u0103 de sparanghel \u00een stil olandez.\n\n\n\nDou\u0103 ou\u0103 fierte tari dau textura moale a amestecului, iar 100 g de unt, de preferat din lapte de la vaci hr\u0103nite cu iarb\u0103, formeaz\u0103 baza cald\u0103. Pentru o alt\u0103 idee cu ou\u0103, ou\u0103le mimosa r\u0103m\u00e2n un preparat clasic.\n\n\n\n\u00cen privin\u021ba mezelurilor, 100 g de bacon de curcan t\u0103iat f\u00e2\u0219iu\u021be \u0219i rumenit \u00een tigaie au un gust mai pronun\u021bat, \u00een timp ce 100 g de \u0219unc\u0103 fiart\u0103 t\u0103iat\u0103 cubule\u021be au o arom\u0103 mai bl\u00e2nd\u0103. Un praf generos de sare este suficient, de ajustat la final, fiindc\u0103 mezelurile sunt deja s\u0103rate.\n\n\n\nSfaturi de preparare \u0219i servire\n\n\n\nSpal\u0103 sparanghelul cu grij\u0103, deoarece v\u00e2rfurile re\u021bin adesea nisip, a\u0219az\u0103 tulpinile pe o suprafa\u021b\u0103 plan\u0103 \u0219i cur\u0103\u021b\u0103-le cu un cu\u021bit de cur\u0103\u021bat legume, de la v\u00e2rf spre baz\u0103, apoi taie aproximativ 1 cm din cap\u0103tul de jos. A\u0219az\u0103-le culcate \u00eentr-o crati\u021b\u0103, cu cojile \u0219i capetele deasupra, adaug\u0103 zeama de l\u0103m\u00e2ie \u0219i pu\u021bin peste un litru de ap\u0103, apoi fierbe 5 minute \u0219i las\u0103 s\u0103 stea 10 minute : v\u00e2rful unui cu\u021bit trebuie s\u0103 p\u0103trund\u0103 u\u0219or. \u00centre timp, fierbe ou\u0103le 8 p\u00e2n\u0103 la 9 minute, cur\u0103\u021b\u0103-le de coaj\u0103 \u0219i m\u0103run\u021be\u0219te-le, apoi rumene\u0219te f\u00e2\u0219iu\u021bele de bacon de curcan ; \u0219unca nu se pune \u00een tigaie.\n\n\n\nDescoper\u0103 \u0219i : Pui cu sparanghel.\n\n\n\nTope\u0219te untul \u00eencet \u00eentr-o cr\u0103ticioar\u0103, f\u0103r\u0103 s\u0103-l la\u0219i s\u0103 se rumeneasc\u0103, apoi adaug\u0103 oul \u0219i mezelurile. Scurge bine sparanghelul, \u00eemparte-l pe dou\u0103 farfurii \u0219i acoper\u0103-l cu sos, al\u0103turi de o salat\u0103 verde bine asezonat\u0103. O por\u021bie are 668 kcal \u0219i aproximativ 8 g de carbohidra\u021bi net. Dac\u0103 fierbi 750 g de sparanghel, p\u0103streaz\u0103 cel pu\u021bin 2 tulpini, \u00eempreun\u0103 cu cojile, capetele \u0219i apa de fierbere : din ele iese o sup\u0103 bun\u0103.\n\n\n\nG\u0103se\u0219ti \u0219i alte preparate de acest fel printre re\u021betele mele s\u0103race \u00een carbohidra\u021bi.\n\n\n\n\n\n\tSparanghel \u00een stil flamand cu \u0219unc\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g sparanghel1 l\u0103m\u00e2ie (sucul)2 ou\u0103100 g bacon de curcan t\u0103iat buc\u0103\u021bele100 g \u0219unc\u0103 (\u00een locul baconului de curcan)100 g unt (din lapte de la vaci hr\u0103nite cu iarb\u0103)Un praf generos de sare (roz de Himalaya sau celtic\u0103 de mare)\t\n\t\n\t\tSpal\u0103 sparanghelul. Manevreaz\u0103-l cu grij\u0103 ca s\u0103 nu se rup\u0103. Mai ales v\u00e2rfurile pot ascunde mult nisip. Cur\u0103\u021b\u0103-l cu un cur\u0103\u021b\u0103tor de legume (a\u0219az\u0103 tija pe o suprafa\u021b\u0103 plan\u0103, pune un deget sub v\u00e2rf, apoi cur\u0103\u021b\u0103 dinspre v\u00e2rf spre baz\u0103, cu mi\u0219c\u0103ri lungi). Taie aproximativ 1 cm de la baz\u0103.A\u0219az\u0103 sparanghelul \u00eentr-o crati\u021b\u0103 \u0219i pune deasupra cojile \u0219i capetele t\u0103iate. Adaug\u0103 sucul de la 1 l\u0103m\u00e2ie (stoarce-l mai \u00eent\u00e2i \u00eentr-un recipient mic separat, ca s\u0103 nu trebuiasc\u0103 s\u0103 sco\u021bi s\u00e2mburii mai t\u00e2rziu). Adaug\u0103 ap\u0103 c\u00e2t s\u0103 acopere sparanghelul. Vei avea nevoie de pu\u021bin peste 1 litru. Fierbe 5 minute, apoi las\u0103 s\u0103 stea \u00eenc\u0103 10 minute.\u00centre timp, fierbe \u0219i ou\u0103le (8 p\u00e2n\u0103 la 9 minute). Cur\u0103\u021b\u0103-le de coaj\u0103 \u0219i taie-le m\u0103runt. Rumene\u0219te buc\u0103\u021belele de bacon de curcan. Dac\u0103 folose\u0219ti \u0219unc\u0103, nu o rumeni.Tope\u0219te untul \u00eentr-o crati\u021b\u0103 mic\u0103. Adaug\u0103 oul \u0219i buc\u0103\u021belele de bacon de curcan sau \u0219unca.\u00cemparte sparanghelul pe dou\u0103 farfurii. Distribuie sosul peste sparanghel.\t\n\t\n\t\tDac\u0103 fierbi 750 de grame, vei avea suficient c\u00e2t s\u0103 pui deoparte cel pu\u021bin 2 fire de sparanghel. P\u0103streaz\u0103 separat \u0219i cojile, capetele t\u0103iate \u0219i apa \u00een care a fiert. Vei putea face din ele o sup\u0103 delicioas\u0103.\nUstensile: crati\u021b\u0103 mare cu capac, crati\u021b\u0103 mic\u0103 sau cr\u0103ticioar\u0103 cu m\u00e2ner (2x).\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/195857","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=195857"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/195857\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/194202"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=195857"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=195857"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=195857"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}