{"id":203024,"title":"Spum\u0103 autentic\u0103 de ficat de porc","modified":"2026-11-04T14:51:44+01:00","plain":"O spum\u0103 fin\u0103 de ficat de porc, cu os\u00e2nz\u0103 \u0219i lapte infuzat cu mirodenii, coapt\u0103 \u00eentr-o form\u0103 de terin\u0103\n\n\n\nServit\u0103 ca aperitiv sau pe un platou de mezeluri, o spum\u0103 fin\u0103 de ficat de porc se \u00eentinde pe p\u00e2ine dintr-o mi\u0219care \u0219i dispare la fel de repede. Acest pateu de ficat de porc f\u0103cut \u00een cas\u0103 este aromatizat cu un amestec de condimente \u0219i lapte infuzat, care \u00eei dau o textur\u0103 cremoas\u0103 \u0219i un gust intens. Ficatul aduce gustul puternic, iar gr\u0103simea \u00eel domole\u0219te. Simplu de preg\u0103tit, aceast\u0103 spum\u0103 are toate calit\u0103\u021bile unui aperitiv de s\u0103rb\u0103toare.\n\n\n\nCe este spuma de ficat de porc?\n\n\n\nEste un pateu de ficat foarte fin, aproape cremos: ficatul \u0219i gr\u0103simea de porc se mixeaz\u0103 p\u00e2n\u0103 formeaz\u0103 o emulsie, apoi se leag\u0103 cu laptele infuzat. Spuma se remarc\u0103 prin textura fin\u0103 \u0219i gustul bogat, ob\u021binute din ingrediente simple.\n\n\n\nO mo\u0219tenire a terinelor de s\u0103rb\u0103toare\n\n\n\nSpuma de ficat de porc \u00ee\u0219i are originea \u00een buc\u0103t\u0103ria francez\u0103 tradi\u021bional\u0103, \u00een care terinele \u0219i pateurile ocup\u0103 un loc important la mesele de s\u0103rb\u0103toare. Acest tip de preparat pune \u00een valoare organele \u0219i gr\u0103simile animale \u0219i s-a perfec\u021bionat de-a lungul secolelor.\n\n\n\n\u00cen aceea\u0219i idee, po\u021bi \u00eencerca \u0219i pateul de ficat de pas\u0103re\n\n\n\nIngredientele principale ale spumei de ficat de porc\n\n\n\nOs\u00e2nza (gr\u0103simea din jurul organelor folosit\u0103 \u00een re\u021bet\u0103) este o gr\u0103sime de porc care \u00eenconjoar\u0103 organele interne. Se tope\u0219te u\u0219or \u0219i ofer\u0103 mult\u0103 cremozitate: \u00een aceast\u0103 spum\u0103, leag\u0103 ingredientele, d\u0103 savoare \u0219i asigur\u0103 o consisten\u021b\u0103 fin\u0103 \u0219i omogen\u0103. Gustul ei delicat tempereaz\u0103 gustul pronun\u021bat al ficatului.\n\n\n\nLaptele infuzat aduce aromele. Se \u00eenc\u0103lze\u0219te cu cimbru, dafin, usturoi \u0219i un cui\u0219or, apoi se strecoar\u0103: acest lichid aromat p\u0103trunde \u00een spum\u0103, domole\u0219te gustul ficatului \u0219i \u00eei d\u0103 note de ierburi aromatice \u0219i condimente.\n\n\n\n\n\n\tSpum\u0103 autentic\u0103 de ficat de porc\n\t\t\n\t\t\t\n\t\n\t\tVas pentru terin\u0103\t\n\t\n\t\t333 g ficat de porc667 g os\u00e2nz\u0103 de porc250 g lapte aromatizat prin infuzare50 g ceap\u01031 crengu\u021b\u0103 de cimbru0.5 foaie de dafin2 c\u0103\u021bei de usturoi1 cui\u0219or19 g sare2 g piper2 g coriandru2 g zah\u0103r2 ou\u01031 pic\u0103tur\u0103 de vin de Madeira (sau vin de Porto)\t\n\t\n\t\tPreg\u0103tirea laptelui aromatizatC\u0103le\u0219te ceapa \u00een gr\u0103sime, f\u0103r\u0103 s\u0103 se rumeneasc\u0103Adaug\u0103 laptele peste ceap\u0103Adaug\u0103 crengu\u021ba de cimbru, jum\u0103tatea de foaie de dafin, c\u0103\u021beii de usturoi \u0219i cui\u0219orulLas\u0103 la infuzat la 90 de grade timp de 20 de minuteStrecoar\u0103 \u0219i pune deopartePreg\u0103tirea pateuluiTrece ficatul prin ma\u0219ina de tocat cu sita de 3Mixeaz\u0103 ficatul tocat cu ou\u0103le \u0219i condimentele \u00eentr-un robot de buc\u0103t\u0103rie p\u00e2n\u0103 ob\u021bii o emulsie fin\u0103 (trebuie s\u0103 apar\u0103 bule de aer)Pune compozi\u021bia deopartePo\u0219eaz\u0103 os\u00e2nza de porc \u00een sup\u0103 la 80 de grade timp de 5 minuteTrece os\u00e2nza po\u0219at\u0103 prin ma\u0219ina de tocat cu sita de 3Mixeaz\u0103 os\u00e2nza tocat\u0103 p\u00e2n\u0103 ob\u021bii o emulsie fin\u0103Adaug\u0103 compozi\u021bia de ficat \u00een emulsia de gr\u0103sime\u00cencorporeaz\u0103 laptele aromatizatAdaug\u0103 o pic\u0103tur\u0103 mic\u0103 de vin de Madeira sau de PortoCoacereaToarn\u0103 compozi\u021bia \u00eentr-un vas pentru terin\u0103Acoper\u0103 cu folie de aluminiuCoace \u00eentr-un cuptor cu abur la 110 grade p\u00e2n\u0103 c\u00e2nd temperatura din centru ajunge la 67 de gradeFinisareaLas\u0103 pateul s\u0103 se odihneasc\u0103 p\u00e2n\u0103 a doua ziScoate pateul din form\u0103Toarn\u0103 un strat sub\u021bire de aspic pe fundul vasului pentru terin\u0103Pune pateul \u00eenapoi \u00een vasAdaug\u0103 aspic c\u00e2t s\u0103 acopere pateul\t\n\t\n\t\t\t\n\t\n\t\tP\u00e2t\u00e9, TerrineFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/203024","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=203024"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/203024\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/202155"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=203024"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=203024"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=203024"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}