{"id":203067,"title":"Pate \u021b\u0103r\u0103nesc cu Cognac","modified":"2026-11-04T14:53:03+01:00","plain":"Un pate \u021b\u0103r\u0103nesc tradi\u021bional din carne de porc, cu Cognac, sterilizat \u00een borcane\n\n\n\nO felie groas\u0103 pe p\u00e2ine proasp\u0103t\u0103, c\u00e2\u021biva castraveciori mura\u021bi, un pahar de vin bun: pateul \u021b\u0103r\u0103nesc are gustul meselor lungi, pe \u00eendelete. Textura sa rustic\u0103 \u0219i aromele bogate, \u00eenviorate de un strop de Cognac, \u00eel fac un aperitiv care poate \u021bine foarte bine \u0219i locul unui fel principal. Preg\u0103tit \u00een borcane, se p\u0103streaz\u0103 pentru ziua \u00een care ai poft\u0103 s\u0103 deschizi unul.\n\n\n\nCe este pateul \u021b\u0103r\u0103nesc?\n\n\n\nEste un preparat clasic al buc\u0103t\u0103riei franceze: un amestec condimentat de carne tocat\u0103 de porc, g\u0103tit \u00eentr-un vas de terin\u0103 sau, ca aici, direct \u00een borcane. Aceast\u0103 variant\u0103 combin\u0103 gu\u0219a, pieptul \u0219i ficatul de porc cu ceap\u0103, usturoi, ou\u0103 \u0219i Cognac.\n\n\n\n\u00cenainte de toate, o re\u021bet\u0103 de familie\n\n\n\nPateul \u021b\u0103r\u0103nesc a ap\u0103rut \u00een gospod\u0103riile franceze, unde fiecare familie \u00ee\u0219i preg\u0103tea propria variant\u0103 cu carnea pe care o avea la \u00eendem\u00e2n\u0103. Era o modalitate ingenioas\u0103 de a conserva carnea f\u0103r\u0103 a risipi nimic, la fel ca \u00een cazul preparatului rillettes de vi\u021bel.\n\n\n\nRillettes de vi\u021bel\n\n\n\nFiecare regiune a Fran\u021bei \u0219i-a creat propria re\u021bet\u0103, de unde \u0219i numeroasele variante ale acestui preparat din carne. \u00cen Bretania, unii adaug\u0103 alge pentru o not\u0103 marin\u0103. \u00cen Alsacia, se \u00eent\u00e2lne\u0219te adesea \u0219i foie gras, iar \u00een Provence, cimbrul \u0219i rozmarinul dau arom\u0103 amestecului.\n\n\n\n\n\n\n\nIngredientele principale ale pateului \u021b\u0103r\u0103nesc\n\n\n\nCarnea face pateul. Alege carne de porc proasp\u0103t\u0103 \u0219i de bun\u0103 calitate: gu\u0219a \u0219i pieptul aduc gr\u0103simea \u0219i fr\u0103gezimea, iar ficatul \u00eei d\u0103 gustul intens. Ceapa, usturoiul \u0219i ou\u0103le aromatizeaz\u0103 \u0219i leag\u0103 amestecul.\n\n\n\nSarea, piperul \u0219i amestecul de patru condimente se dozeaz\u0103 la kilogramul de carne. Respect\u0103 aceste propor\u021bii pentru a p\u0103stra echilibrul aromelor. Cognacul se ocup\u0103 de restul.\n\n\n\nRepere tehnice pentru un pate \u021b\u0103r\u0103nesc bun\n\n\n\nToac\u0103 uniform carnea pentru o textur\u0103 pl\u0103cut\u0103.\n\n\n\nNu neglija timpul de odihn\u0103 la frigider: le permite aromelor s\u0103 se \u00eembine \u0219i s\u0103 se dezvolte.\n\n\n\nPentru sterilizare, respect\u0103 \u00eentocmai timpii \u0219i temperaturile din re\u021bet\u0103. De acestea depinde p\u0103strarea \u00een bune condi\u021bii a pateului.\n\n\n\nO re\u021bet\u0103 de Daniel Munoz\n\n\n\n\n\n\tPate \u021b\u0103r\u0103nesc cu coniac\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t4 kg carne de porc1.2 kg gu\u0219\u0103 de porc1.8 kg piept de porc1 kg ficat de porc2 cepe (300 g pentru dou\u0103 cepe)4 c\u0103\u021bei de usturoi (25 g pentru 4 c\u0103\u021bei de usturoi)4 ou\u010310 cl coniac64 g sare de mare grunjoas\u0103 (16 g\/kg de carne)12 g piper negru (3 g\/kg)6 g amestec de 4 condimente (1,5 g\/kg)\t\n\t\n\t\tToac\u0103 toate tipurile de carne \u0219i amestec\u0103-le \u00eentr-un vas mare.Adaug\u0103 ceapa \u0219i usturoiul tocate m\u0103runt.\u00cencorporeaz\u0103 ou\u0103le b\u0103tute.Toarn\u0103 coniacul \u00een amestec.Adaug\u0103 sarea de mare grunjoas\u0103, piperul negru \u0219i amestecul de 4 condimente.Amestec\u0103 bine totul pentru a ob\u021bine o compozi\u021bie omogen\u0103.Las\u0103 compozi\u021bia vidat\u0103 s\u0103 se odihneasc\u0103 15 ore la frigider.SterilizareUmple borcanele de sticl\u0103 curate cu compozi\u021bia crud\u0103. (op\u0103rite \u00een prealabil cu ap\u0103 clocotit\u0103)Pune garnitura sau capacul de etan\u0219are pe borcane, \u0219terge marginile \u0219i \u00eenchide-le.Pune borcanele \u00eentr-un sterilizator electric setat la 100\u00b0C \u0219i sterilizeaz\u0103-le timp de 3 ore.Ca alternativ\u0103, po\u021bi pune borcanele \u00eentr-o oal\u0103 cu ap\u0103, acoperit\u0103 cu capac, \u0219i le po\u021bi fierbe pentru aceea\u0219i durat\u0103.\t\n\t\n\t\t\nToac\u0103 bine carnea : Pentru o textur\u0103 pl\u0103cut\u0103, ai grij\u0103 s\u0103 toci uniform toate tipurile de carne.\n \nLas\u0103 compozi\u021bia s\u0103 se odihneasc\u0103 : Nu neglija timpul de odihn\u0103 la frigider. Acesta permite aromelor s\u0103 se \u00eentrep\u0103trund\u0103 \u0219i s\u0103 se dezvolte.\n\n\t\n\t\n\t\tP\u00e2t\u00e9Fran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/203067","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=203067"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/203067\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/202117"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=203067"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=203067"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=203067"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}