{"id":202463,"title":"Boudin blanc cu hribi","modified":"2026-11-04T14:41:05+01:00","plain":"Un boudin blanc din carne de pas\u0103re \u0219i de porc, aromat cu hribi, pentru mesele de s\u0103rb\u0103toare\n\n\n\nO compozi\u021bie alb\u0103 \u0219i cremoas\u0103, un gust delicat, apoi aroma de p\u0103dure a hribilor: acest boudin blanc le las\u0103 gura ap\u0103 iubitorilor de mezeluri fine. Preparat acas\u0103, se face \u00een cantitate mare \u0219i se p\u0103streaz\u0103 vidat pentru mesele urm\u0103toare.\n\n\n\nCe este boudin blanc cu hribi?\n\n\n\nBoudin blanc cu hribi este o specialitate rafinat\u0103 care \u00eembin\u0103 gustul bl\u00e2nd al c\u0103rnii albe cu aroma delicat\u0103 de p\u0103dure a hribilor. Aceast\u0103 variant\u0103 combin\u0103 pieptul de pui cu spata de porc, legate cu miez de p\u00e2ine \u00eenmuiat \u00een lapte, sm\u00e2nt\u00e2n\u0103 \u0219i ou\u0103.\n\n\n\nDe ce s\u0103 nu \u00eel serve\u0219ti al\u0103turi de un delicios cervelas alsacian de cas\u0103?\n\n\n\nUn mezel de s\u0103rb\u0103toare\n\n\n\nBoudin blanc face parte din mezelurile tradi\u021bionale fran\u021buze\u0219ti. Se serve\u0219te mai ales \u00een perioada s\u0103rb\u0103torilor de sf\u00e2r\u0219it de an sau la orice alt\u0103 ocazie special\u0103.\n\n\n\nIngredientele principale pentru boudin blanc cu hribi\n\n\n\nCalitatea ingredientelor este esen\u021bial\u0103. Alege piept de pui crescut \u00een aer liber, spat\u0103 de porc proasp\u0103t\u0103 \u0219i hribi de sezon pentru un gust c\u00e2t mai bun.\n\n\n\nCompozi\u021bia se leag\u0103 cu miezul de p\u00e2ine \u00eenmuiat \u00een lapte, sm\u00e2nt\u00e2na, ou\u0103le \u0219i pu\u021bin amidon de porumb. Ceapa \u0219i \u0219alotele c\u0103lite, sarea, piperul \u0219i nuc\u0219oara \u00eei dau gust, al\u0103turi de un strop de vin de Porto alb, dac\u0103 dore\u0219ti. Cu aceast\u0103 compozi\u021bie se umplu ma\u021be sub\u021biri de porc.\n\n\n\nRepere tehnice\n\n\n\nPune ma\u021bele la \u00eenmuiat \u00een ap\u0103 rece cu o zi \u00eenainte, pentru a le face mai flexibile \u0219i mai u\u0219or de manevrat, apoi cl\u0103te\u0219te-le bine pentru a elimina orice miros.\n\n\n\nTocarea trebuie s\u0103 fie uniform\u0103 pentru a ob\u021bine o textur\u0103 omogen\u0103: trece carnea mai \u00eent\u00e2i prin sita cu g\u0103uri mari, apoi prin sita cea mai fin\u0103, pentru o textur\u0103 delicat\u0103.\n\n\n\nLa umplere, nu l\u0103sa bule de aer \u00een ma\u021be: acestea trebuie s\u0103 fie bine umplute, dar s\u0103 r\u0103m\u00e2n\u0103 flexibile. Str\u00e2nge \u0219i r\u0103suce\u0219te c\u00e2rna\u021bii la intervale regulate, pentru a forma por\u021bii egale.\n\n\n\nPrepararea termic\u0103 se face la temperatur\u0103 joas\u0103, pentru ca boudin blanc s\u0103 r\u0103m\u00e2n\u0103 fraged. Men\u021bine apa \u00eentre 70 \u0219i 75\u00b0C, f\u0103r\u0103 s\u0103 o la\u0219i vreodat\u0103 s\u0103 clocoteasc\u0103: un boudin fiert \u00een clocot devine uscat \u0219i granulos.\n\n\n\nPentru p\u0103strare, videaz\u0103 c\u00e2rna\u021bii: se p\u0103streaz\u0103 o s\u0103pt\u0103m\u00e2n\u0103 la frigider dac\u0103 sunt vida\u021bi acas\u0103, iar pentru o perioad\u0103 mai lung\u0103, la congelator. Vidarea p\u0103streaz\u0103 \u0219i prospe\u021bimea \u0219i aroma hribilor.\n\n\n\nO re\u021bet\u0103 oferit\u0103 de Arnaud bernard\n\n\n\n\n\n\tBoudin blanc cu hribi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1.5 kg file de pui1.5 kg spat\u0103 de porc1 kg miez de p\u00e2ine150 cl lapte150 cl sm\u00e2nt\u00e2n\u0103 dulce12 ou\u010310 cepe medii6 \u0219alote250 g Ma\u00efzena500 g hribi (proaspe\u021bi)Condimente76.5 g sare9 g piper4.5 g nuc\u0219oar\u0103ma\u021be sub\u021biri de porc (pune-le la \u00eenmuiat \u00een ap\u0103 rece cu o zi \u00eenainte)25 cl vin de Porto alb (sau alt vin, ori deloc, dup\u0103 gust)\t\n\t\n\t\tPune miezul de p\u00e2ine la \u00eenmuiat \u00een lapte.C\u0103le\u0219te hribii \u00eentr-o tigaie cu pu\u021bin\u0103 \u0219alot\u0103 \u0219i las\u0103-i s\u0103 se r\u0103ceasc\u0103.Trece ceapa \u0219i \u0219alotele prin ma\u0219ina de tocat cu sita mare, c\u0103le\u0219te-le \u0219i las\u0103-le s\u0103 se r\u0103ceasc\u0103.Trece carnea de pui \u0219i de porc prin ma\u0219ina de tocat cu sita mareScurge miezul de p\u00e2ine \u0219i trece-l prin ma\u0219ina de tocat cu sita mare, p\u0103str\u00e2nd lapteleTrece hribii c\u0103li\u021bi prin ma\u0219ina de tocat cu sita mare \u0219i pune-i deoparteAmestec\u0103 carnea tocat\u0103 de pui \u0219i de porc, miezul de p\u00e2ine tocat, ceapa \u0219i \u0219alotele tocate \u0219i c\u0103lite \u0219i condimentele, apoi trece totul din nou prin ma\u0219ina de tocat cu sita cea mai fin\u0103.Acum po\u021bi ad\u0103uga hribii toca\u021bi grosier, ou\u0103le, laptele, sm\u00e2nt\u00e2na dulce \u0219i Ma\u00efzena, apoi amestec\u0103 bineUmplerea ma\u021belorUmple ma\u021bele cu ajutorul unui aparat de umplut c\u00e2rna\u021bi.Trage \u00eentregul ma\u021b sub\u021bire de porc pe p\u00e2lnia aparatului de umplut c\u00e2rna\u021bi \u0219i \u00eennoad\u0103 cap\u0103tul ma\u021buluiUmple bine ma\u021bul, dar astfel \u00eenc\u00e2t s\u0103 po\u021bi str\u00e2nge c\u00e2rnatul \u00eentre degete f\u0103r\u0103 s\u0103 plesneasc\u0103Umple 15 cm de ma\u021b, str\u00e2nge-l \u00eentre degete la 10 cm \u0219i r\u0103suce\u0219te c\u00e2rnatul de 3 ori, apoi continu\u0103 la fel p\u00e2n\u0103 la cap\u0103tul ma\u021bului. Pune C\u00c2RNA\u021aII \u00eentr-un vas c\u0103ptu\u0219it cu o p\u00e2nz\u0103 (u\u0219ureaz\u0103 introducerea lor la fiert \u0219i scoaterea din oal\u0103)Fierbere\u00cenc\u0103lze\u0219te \u00eentr-o crati\u021b\u0103 mare sau \u00eentr-o oal\u0103 ap\u0103 cu cuburi de sup\u0103 de pas\u0103re ori sup\u0103 de cas\u0103.\u00cenc\u0103lze\u0219te apa p\u00e2n\u0103 la 85 de grade \u0219i amestec\u0103 bine \u00eenainte de a ad\u0103uga c\u00e2rna\u021biiPrinde cele 4 col\u021buri ale p\u00e2nzei \u0219i coboar\u0103 c\u00e2rna\u021bii \u00een sup\u0103Fierbe 30 min la 70\/75 de gradeScoate c\u00e2rna\u021bii cu ajutorul p\u00e2nzei, scufund\u0103-i \u00een ap\u0103 rece aproximativ 10 minute, apoi las\u0103-i s\u0103 se scurg\u0103 \u0219i s\u0103 se r\u0103ceasc\u0103 24h\t\n\t\n\t\tSe p\u0103streaz\u0103 vida\u021bi c\u00e2teva s\u0103pt\u0103m\u00e2ni sau vida\u021bi la congelator c\u00e2teva luni \n\t\n\t\n\t\tSaucisse \u00e0 cuireFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/202463","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=202463"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/202463\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/202115"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=202463"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=202463"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=202463"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}