{"id":202321,"title":"Boudin blanc cu vin de Porto","modified":"2026-11-04T14:37:36+01:00","plain":"Un boudin blanc fin, cu lapte infuzat \u0219i vin de Porto, fiert lent la temperatur\u0103 joas\u0103, pentru mesele de s\u0103rb\u0103tori de la sf\u00e2r\u0219itul anului\n\n\n\nSe apropie mesele de s\u0103rb\u0103tori de la sf\u00e2r\u0219itul anului, iar un boudin blanc de cas\u0103 \u00ee\u0219i g\u0103se\u0219te \u00eentotdeauna locul pe mas\u0103. Acest mezel festiv p\u0103streaz\u0103 re\u021beta tradi\u021bional\u0103 \u0219i o \u00eembog\u0103\u021be\u0219te cu vin de Porto, care aduce o not\u0103 u\u0219or dulce compozi\u021biei. Este u\u0219or de preparat, dar cere pu\u021bin\u0103 r\u0103bdare \u0219i precizie: la fel ca \u00een cazul c\u00e2rnatului cervelas alsacian, textura compozi\u021biei este decisiv\u0103 pentru rezultatul final. Fiert corect la temperatur\u0103 joas\u0103, boudin blanc se tope\u0219te \u00een gur\u0103 de la prima felie.\n\n\n\nCe este boudin blanc cu vin de Porto?\n\n\n\nEste un boudin blanc preparat din carne de porc, lapte, ou\u0103 \u0219i diverse condimente, ingrediente care \u00eei dau culoarea alb\u0103 caracteristic\u0103. Uneori se adaug\u0103 ciuperci, ca \u00een cazul boudin blanc cu hribi.\n\n\n\n\u00cen aceast\u0103 variant\u0103, vinul de Porto se adaug\u0103 \u00een compozi\u021bie: \u00eembog\u0103\u021be\u0219te gustul \u0219i \u00eei d\u0103 o not\u0103 original\u0103 \u0219i elegant\u0103 acestui preparat clasic al buc\u0103t\u0103riei franceze.\n\n\n\nBoudin blanc cu hribi\n\n\n\nUn c\u00e2rnat de s\u0103rb\u0103toare venit din nord \u0219i est\n\n\n\nBoudin blanc \u00ee\u0219i are originile \u00een Fran\u021ba, mai ales \u00een regiunile din nordul \u0219i estul \u021b\u0103rii. Se consum\u0103 \u00een mod tradi\u021bional \u00een perioada s\u0103rb\u0103torilor de la sf\u00e2r\u0219itul anului \u0219i se remarc\u0103 prin textura fin\u0103 \u0219i fraged\u0103.\n\n\n\nIngredientele principale pentru boudin blanc cu vin de Porto\n\n\n\nCompozi\u021bia \u00eembin\u0103 carne slab\u0103 \u0219i gr\u0103sime de porc, lapte, ou\u0103, amidon de porumb \u0219i vin de Porto. Calitatea c\u0103rnii, a laptelui \u0219i a ou\u0103lor conteaz\u0103 mult pentru a ob\u021bine un c\u00e2rnat gustos: alege ingrediente proaspete \u0219i, dac\u0103 se poate, locale.\n\n\n\nLaptele se infuzeaz\u0103 mai \u00eent\u00e2i cu ceap\u0103, \u0219alote, morcovi, un buche\u021bel de ierburi aromatice, frunze verzi de praz, p\u0103trunjel \u0219i cui\u0219oare, apoi se strecoar\u0103 \u00eenainte de a fi \u00eencorporat \u00een carnea tocat\u0103.\n\n\n\nRepere tehnice pentru un boudin blanc reu\u0219it\n\n\n\n\u00cen timpul infuz\u0103rii, men\u021bine laptele la foc mic, astfel \u00eenc\u00e2t s\u0103 fremete u\u0219or, f\u0103r\u0103 s\u0103 clocoteasc\u0103 puternic, pentru a nu altera aromele. Pentru fierberea c\u00e2rna\u021bilor, men\u021bine apa la aproximativ 78 \u00b0C: astfel, se vor g\u0103ti lent \u0219i uniform.\n\n\n\nAmestec\u0103 bine laptele \u0219i vinul de Porto cu carnea tocat\u0103 p\u00e2n\u0103 ob\u021bii o past\u0103 omogen\u0103, pentru o textur\u0103 uniform\u0103 la degustare. Cl\u0103te\u0219te bine ma\u021bele de porc \u0219i nu \u00eendesa prea tare compozi\u021bia la umplere, altfel pot cr\u0103pa la fierbere.\n\n\n\nSupravegheaz\u0103 atent fierberea: dac\u0103 fierb prea mult, c\u00e2rna\u021bii se usuc\u0103; dac\u0103 nu sunt fier\u021bi suficient, se pot sf\u0103r\u00e2ma la feliere. Dup\u0103 ce \u00eei sco\u021bi din ap\u0103, r\u0103ce\u0219te-i \u00een ap\u0103 rece, apoi at\u00e2rn\u0103-i ca s\u0103 se scurg\u0103 bine, ceea ce le stabilizeaz\u0103 textura \u0219i previne excesul de umiditate.\n\n\n\nO re\u021bet\u0103 de Ga\u00ebtan Brivot\n\n\n\n\n\n\tBoudin blanc cu vin de Porto\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t4 kg carne slab\u0103 de porc2 kg sl\u0103nin\u0103 de porc3.5 litri lapte0.5 litri vin de Porto2 cepe mari4 \u0219alote600 g morcovi5 cui\u0219oare1 buche\u021bel de ierburi aromatice200 g amidon de porumbP\u0103trunjelPartea verde a prazului800 g ou\u0103160 g sare15 g piper10 g condimente fine de tip RabelaisMa\u021be de porc\t\n\t\n\t\tToac\u0103 carnea folosind sita cu cele mai mici orificii a ma\u0219inii de tocat, trec\u00e2nd-o de dou\u0103 ori dac\u0103 este nevoie.Adaug\u0103 condimentele, ou\u0103le \u0219i amidonul \u0219i amestec\u0103.Adu laptele la punctul de fierbere \u0219i adaug\u0103 ceapa, \u0219alotele \u0219i morcovii t\u0103ia\u021bi \u00een buc\u0103\u021bi, adaug\u0103 buche\u021belul de ierburi aromatice, partea verde a prazului, p\u0103trunjelul \u0219i cui\u0219oarele \u0219i las\u0103 la infuzat 20 de minute, la foc foarte mic.Strecoar\u0103 laptele printr-o sit\u0103 conic\u0103 fin\u0103, asigur\u00e2ndu-te c\u0103 are temperatura de 60 de grade c\u00e2nd \u00eel \u00eencorporezi \u00een compozi\u021bie.Adaug\u0103 vinul de Porto \u0219i amestec\u0103 bine.Umple ma\u021bele cu compozi\u021bia \u0219i formeaz\u0103 c\u00e2rna\u021bii.\u00cenc\u0103lze\u0219te apa \u00eentr-o oal\u0103 p\u00e2n\u0103 la 90\u00b0C.Scufund\u0103 c\u00e2rna\u021bii \u00een apa fierbinte \u0219i las\u0103 temperatura s\u0103 scad\u0103 la aproximativ 78\u00b0C, apoi las\u0103-i s\u0103 fiarb\u0103 aproximativ 20 p\u00e2n\u0103 la 30 de minute.Scoate c\u00e2rna\u021bii din ap\u0103 \u0219i pune-i la r\u0103cit \u00eentr-un lighean cu ap\u0103 rece pentru a opri g\u0103tirea.At\u00e2rn\u0103-i \u0219i las\u0103-i s\u0103 se scurg\u0103.\t\n\t\n\t\tRespect\u0103 temperaturile : C\u00e2nd \u00eenc\u0103lze\u0219ti laptele cu legumele \u0219i condimentele, ai grij\u0103 s\u0103 nu la\u0219i amestecul s\u0103 clocoteasc\u0103, pentru a nu altera aromele. La fel, c\u00e2nd fierbi c\u00e2rna\u021bii, men\u021bine temperatura la 78\u00b0C pentru a asigura o g\u0103tire bl\u00e2nd\u0103 \u0219i uniform\u0103.\nSupravegheaz\u0103 fierberea : Fierberea c\u00e2rna\u021bilor trebuie urm\u0103rit\u0103 \u00eendeaproape. Dac\u0103 sunt fier\u021bi prea mult, vor deveni usca\u021bi; dac\u0103 nu sunt fier\u021bi suficient, ri\u0219ti s\u0103 se destrame la t\u0103iere.\n\t\n\t\n\t\tBoudin, Saucisse \u00e0 cuireFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/202321","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=202321"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/202321\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/202120"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=202321"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=202321"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=202321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}