{"id":195932,"title":"Dovleac umplut cu br\u00e2nz\u0103 de capr\u0103, usturoi copt \u0219i castane","modified":"2026-10-30T21:43:44+01:00","plain":"O jum\u0103tate de dovleac butternut copt, umplut cu miezul s\u0103u zdrobit, amestecat cu br\u00e2nz\u0103 proasp\u0103t\u0103 de capr\u0103 \u0219i usturoi copt, pres\u0103rat cu castane \u0219i stropit cu miere.\n\n\n\nUn dovleac butternut umplut, scos rumen din cuptor, cu miezul fraged zdrobit \u0219i amestecat cu br\u00e2nz\u0103 proasp\u0103t\u0103 de capr\u0103 \u0219i usturoi copt, cu felii de br\u00e2nz\u0103 u\u0219or rumenite deasupra, apoi castane m\u0103run\u021bite \u0219i un fir de miere. Combina\u021bia dulce-s\u0103rat\u0103 r\u0103m\u00e2ne delicat\u0103, iar ierburile proaspete dau lejeritate preparatului. Ai nevoie de 1 or\u0103 pentru 2 persoane, dintre care 45 de minute la cuptor, la 220 \u00b0C. Varianta sa cu pu\u021bini carbohidra\u021bi \u00ee\u0219i are locul printre preparatele mele keto.\n\n\n\nCe este dovleacul butternut umplut ?\n\n\n\nEste o jum\u0103tate de dovleac butternut, cunoscut \u0219i ca dovleac cu gust de unt, copt \u00een coaj\u0103, apoi scobit \u0219i umplut din nou cu propriul miez. Aici, miezul se zdrobe\u0219te \u00eempreun\u0103 cu 150 g de br\u00e2nz\u0103 de capr\u0103 t\u00e2n\u0103r\u0103, o c\u0103p\u0103\u021b\u00e2n\u0103 de usturoi copt, o \u0219alot\u0103 mic\u0103 coapt\u0103, cimbru \u0219i oregano proasp\u0103t, \u00eenainte de a reveni la cuptor, acoperit cu felii de br\u00e2nz\u0103 de capr\u0103.\n\n\n\nUmplutura r\u0103m\u00e2ne moale \u0219i cu buc\u0103\u021bele, niciodat\u0103 fin\u0103 ca un piure. Cele 5 p\u00e2n\u0103 la 6 castane, coapte separat, \u0219i 1 p\u00e2n\u0103 la 2 linguri de miere se adaug\u0103 doar la servire.\n\n\n\nPentru varietate : Dovleac Hokkaido umplut cu camembert.\n\n\n\nOriginea acestei variante\n\n\n\nDovleacul umplut, servit \u00een coaj\u0103, este un preparat de toamn\u0103 \u0219i de iarn\u0103 din buc\u0103t\u0103ria de acas\u0103, preg\u0103tit c\u00e2nd pe tarabe se g\u0103sesc dovleci fermi \u0219i castane proaspete. Principiul r\u0103m\u00e2ne acela\u0219i : coci dovleacul, sco\u021bi miezul, \u00eel asezonezi \u0219i \u00eel pui \u00eenapoi \u00een coaj\u0103.\n\n\n\nAsocierea dintre dovleac \u0219i br\u00e2nza de capr\u0103 se bazeaz\u0103 pe un contrast simplu, \u00eentre miezul dulce \u0219i br\u00e2nza u\u0219or acri\u0219oar\u0103. Usturoiul copt rotunje\u0219te gustul, iar castanele \u0219i mierea aduc nota festiv\u0103.\n\n\n\nIngredientele principale\n\n\n\nJum\u0103tatea de dovleac butternut este at\u00e2t baza preparatului, c\u00e2t \u0219i vasul \u00een care \u00eel serve\u0219ti. Br\u00e2nza de capr\u0103 t\u00e2n\u0103r\u0103, bine \u00eenmuiat\u0103, se zdrobe\u0219te u\u0219or \u00eempreun\u0103 cu miezul cald : o parte \u00een buc\u0103\u021bele pentru umplutur\u0103, restul \u00een felii sub\u021biri pentru deasupra. Dac\u0103 urmezi un regim f\u0103r\u0103 lapte de vac\u0103, f\u0103r\u0103 lactoz\u0103 sau f\u0103r\u0103 cazein\u0103 A1, \u021bine cont de br\u00e2nza de capr\u0103.\n\n\n\nDescoper\u0103 \u0219i : Lasagna de dovleac cu pui.\n\n\n\nC\u0103p\u0103\u021b\u00e2na de usturoi, coapt\u0103 \u00eentreag\u0103 \u00een folie de aluminiu, ofer\u0103 un miez dulce, pe care \u00eel storci \u00een umplutur\u0103. \u0218alota, sau o ceap\u0103 mic\u0103, coapt\u0103 \u00een buc\u0103\u021bi mari \u0219i apoi tocat\u0103, \u0219i frunzuli\u021bele de pe c\u00e2teva crengu\u021be de cimbru \u0219i oregano completeaz\u0103 aromele, al\u0103turi de pu\u021bin ulei \u0219i sare pentru prima coacere.\n\n\n\nCastanele \u0219i mierea definesc varianta clasic\u0103. Pentru o variant\u0103 cu mai pu\u021bini carbohidra\u021bi, dou\u0103 m\u00e2ini de nuci \u00eenlocuiesc castanele, iar un sirop \u00eendulcitor cu gust de miere \u00eenlocuie\u0219te mierea ; astfel, preparatul con\u021bine 5 g de carbohidra\u021bi ne\u021bi pe por\u021bie.\n\n\n\nSfaturi de preparare \u0219i servire\n\n\n\nPre\u00eenc\u0103lze\u0219te cuptorul la 220 \u00b0C. Taie dovleacul butternut \u00een dou\u0103 pe lungime, cur\u0103\u021b\u0103-l de semin\u021be cu o lingur\u0103 pentru \u00eenghe\u021bat\u0103 \u0219i cresteaz\u0103 miezul \u00een caroiaj p\u00e2n\u0103 la 1 cm de coaj\u0103, cu o t\u0103ietur\u0103 de jur \u00eemprejur, la aproximativ 1,5 cm de margine ; unge-l cu ulei, s\u0103reaz\u0103-l \u0219i a\u0219az\u0103-l \u00eentr-un vas de copt. D\u0103-l la cuptor pentru 30 de minute, iar al\u0103turi, pe o tav\u0103, pune c\u0103p\u0103\u021b\u00e2na de usturoi cu v\u00e2rfurile t\u0103iate, uns\u0103 cu ulei, s\u0103rat\u0103 \u0219i \u00eenvelit\u0103 \u00een folie de aluminiu, \u0219alota t\u0103iat\u0103 \u00een buc\u0103\u021bi \u0219i castanele crestate \u00een cruce la baz\u0103.\n\n\n\n\u00cencearc\u0103 \u0219i : Varz\u0103 kale la tigaie cu castane.\n\n\n\nScoate miezul, zdrobe\u0219te-l cu furculi\u021ba \u00eempreun\u0103 cu buc\u0103\u021belele de br\u00e2nz\u0103 de capr\u0103, \u0219alota tocat\u0103, usturoiul stors din coaj\u0103 \u0219i ierburile, apoi umple dovleacul \u0219i acoper\u0103-l cu feliile de br\u00e2nz\u0103 de capr\u0103. Pune-l din nou la cuptor pentru 10 p\u00e2n\u0103 la 15 minute : br\u00e2nza de capr\u0103 se tope\u0219te pu\u021bin \u0219i se poate rumeni, f\u0103r\u0103 s\u0103 se \u00eentind\u0103 \u00een fire ca mozzarella. Cur\u0103\u021b\u0103 castanele de coaj\u0103 c\u00e2nd sunt c\u0103ldu\u021be, m\u0103run\u021be\u0219te-le deasupra dovleacului \u0219i toarn\u0103 mierea \u00een fir sub\u021bire chiar \u00eenainte de servire.\n\n\n\nPe aceea\u0219i tem\u0103 : Dovleac butternut la friteuza cu aer cald.\n\n\n\nPentru mai mult\u0103 inspira\u021bie : Dovleac Hokkaido umplut cu camembert.\n\n\n\nDescoper\u0103 toate re\u021betele mele keto.\n\n\n\n\n\n\tDovleac butternut umplut cu br\u00e2nz\u0103 de capr\u0103, usturoi copt \u0219i castane\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t0.5 dovleac butternut150 g de br\u00e2nz\u0103 de capr\u0103 (pu\u021bin maturat\u0103)1 c\u0103p\u0103\u021b\u00e2n\u0103 de usturoi1 \u0219alot\u0103 (mic\u0103 (ceap\u0103))C\u00e2teva fire de cimbru (proasp\u0103t)C\u00e2teva fire de oregano (proasp\u0103t)5 p\u00e2n\u0103 la 6 castane1 p\u00e2n\u0103 la 2 linguri de miere ((sau de sirop cu \u00eendulcitor cu gust de miere))Pentru o variant\u0103 cu mai pu\u021bini carbohidra\u021bi2 pumni de nuci (sau de alte fructe cu coaj\u0103 lemnoas\u0103 s\u0103race \u00een carbohidra\u021bi, \u00een locul castanelor)\t\n\t\n\t\tPre\u00eenc\u0103lze\u0219te cuptorul la 220 de grade. Preg\u0103te\u0219te o tav\u0103 tapetat\u0103 cu h\u00e2rtie de copt \u0219i un vas pentru cuptor.Taie dovleacul butternut \u00een dou\u0103 pe lungime. Scoate semin\u021bele cu o lingur\u0103 pentru \u00eenghe\u021bat\u0103. Cresteaz\u0103 miezul \u00een caroiaj, oprindu-te la un centimetru de coaj\u0103. Cresteaz\u0103 \u0219i de-a lungul marginii cojii (la aproximativ 1,5 cm de aceasta). Strope\u0219te cu ulei \u0219i presar\u0103 sare. A\u0219az\u0103 dovleacul \u00een vasul pentru cuptor.Taie v\u00e2rfurile tuturor c\u0103\u021beilor de usturoi. Las\u0103-i prin\u0219i de c\u0103p\u0103\u021b\u00e2n\u0103. \u00cendep\u0103rteaz\u0103 cojile exterioare. P\u0103streaz\u0103 pieli\u021bele care \u00eenvelesc fiecare c\u0103\u021bel. Strope\u0219te cu ulei \u0219i presar\u0103 sare. \u00cenvele\u0219te \u00een folie de aluminiu.Cur\u0103\u021b\u0103 ceapa \u0219i taie-o \u00een buc\u0103\u021bi mari. Strope\u0219te cu ulei. Dac\u0103 dore\u0219ti, pune-o \u00eentr-un vas mic pentru cuptor.Cresteaz\u0103 castanele \u00een cruce la baz\u0103.Pune totul la cuptor pentru o jum\u0103tate de or\u0103. C\u0103p\u0103\u021b\u00e2na de usturoi, ceapa \u0219i castanele pot fi a\u0219ezate direct pe tav\u0103, l\u00e2ng\u0103 vas.Taie aproximativ o treime din br\u00e2nza de capr\u0103 \u00een buc\u0103\u021bele. Taie restul \u00een felii sub\u021biri. Desprinde c\u00e2t mai multe frunzuli\u021be de cimbru \u0219i oregano de pe tulpini. Nu e o problem\u0103 dac\u0103 mai r\u0103m\u00e2n c\u00e2teva tulpini\u021be pe ici, pe colo.Scoate usturoiul, ceapa \u0219i dovleacul din cuptor. Scobe\u0219te miezul dovleacului cu o lingur\u0103 pentru \u00eenghe\u021bat\u0103. Paseaz\u0103-l cu furculi\u021ba \u0219i amestec\u0103-l cu buc\u0103\u021belele de br\u00e2nz\u0103 de capr\u0103 (partea mai mare). Taie ceapa \u00een buc\u0103\u021bele. Zdrobe\u0219te usturoiul. Amestec\u0103 totul \u0219i umple dovleacul. A\u0219az\u0103 deasupra feliile de br\u00e2nz\u0103 de capr\u0103 (partea mai mic\u0103).Scoate castanele din cuptor. Pune vasul cu dovleacul umplut \u00eenapoi la cuptor pentru \u00eenc\u0103 aproximativ 10 minute p\u00e2n\u0103 la un sfert de or\u0103. Br\u00e2nza de capr\u0103 se tope\u0219te u\u0219or, dar nu devine la fel de lichid\u0103 ca mozzarella, de exemplu. Se poate totu\u0219i rumeni u\u0219or.Cur\u0103\u021b\u0103 castanele dup\u0103 ce s-au r\u0103cit. Scoate dovleacul din cuptor. F\u0103r\u00e2mi\u021beaz\u0103 castanele deasupra. La final, toarn\u0103 mierea (sau \u00eendulcitorul cu gust de miere) \u00een fir sub\u021bire pe deasupra. Dac\u0103 dore\u0219ti, pune \u0219i pu\u021bin zah\u0103r (sau \u00eendulcitor) pe mas\u0103.\t\n\t\n\t\tFolosirea br\u00e2nzei de capr\u0103 trebuie luat\u0103 \u00een considerare \u00een cazul unei alimenta\u021bii f\u0103r\u0103 lapte de vac\u0103, f\u0103r\u0103 lactoz\u0103 sau f\u0103r\u0103 cazein\u0103 A1.\nCalculat cu nuci \u0219i \u00eendulcitor. Cu castane, aproximativ 25 de grame de carbohidra\u021bi \u00een plus.\nUstensile : Cuptor la 220 de grade, Tav\u0103 de copt (pentru usturoi \u0219i castane), H\u00e2rtie de copt f\u0103r\u0103 PFAS, Vas pentru cuptor (pentru dovleac), Un vas mic suplimentar pentru cuptor (op\u021bional, pentru ceap\u0103), Folie de aluminiu, Lingur\u0103 pentru \u00eenghe\u021bat\u0103, Bol + furculi\u021b\u0103.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/195932","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=195932"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/195932\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/194253"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=195932"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=195932"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=195932"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}