{"id":203272,"title":"Rillons de Tours autentici","modified":"2026-11-04T14:56:12+01:00","plain":"Re\u021beta simpl\u0103 a celebrelor rillons de Tours, de savurat la aperitiv\n\n\n\nO bucat\u0103 de rillons c\u0103ldu\u021b\u0103, t\u0103iat\u0103 \u00een felii sub\u021biri, un pahar de Vouvray, iar aperitivul cap\u0103t\u0103 imediat un alt farmec. Aceste buc\u0103\u021bi mari de piept de porc g\u0103tite lent \u00een gr\u0103sime sunt fragede \u0219i se topesc \u00een gur\u0103, cu o crust\u0103 u\u0219or caramelizat\u0103. Completeaz\u0103 de minune \u0219i un fel de m\u00e2ncare sau o salat\u0103 cu mai multe ingrediente. Locuitorii din Tours le p\u0103zesc cu str\u0103\u0219nicie re\u021beta, de\u0219i se pot preg\u0103ti f\u0103r\u0103 dificultate \u0219i acas\u0103.\n\n\n\nCe sunt rillons?\n\n\n\nRillons sunt o specialitate din carne din regiunea Touraine, preparat\u0103 din cuburi de piept de porc g\u0103tite lent \u00een propria gr\u0103sime. Dup\u0103 g\u0103tire, sunt u\u0219or rumenite la exterior \u0219i rozalii la interior.\n\n\n\nLa origine, un preparat din fermele regiunii Touraine\n\n\n\nRillons provin din fermele regiunii Touraine, unde se preg\u0103teau dup\u0103 t\u0103ierea porcului, pentru a conserva pieptul. Carnea, t\u0103iat\u0103 \u00een buc\u0103\u021bi \u0219i cur\u0103\u021bat\u0103 de \u0219orici, se g\u0103tea lent \u00een propria gr\u0103sime. Buc\u0103\u021bile se p\u0103strau apoi \u00een oale de lut, acoperite cu gr\u0103simea \u00een care fuseser\u0103 g\u0103tite.\n\n\n\nRillettes de pui sunt un alt preparat delicios din carne g\u0103tit\u0103 lent \u00een gr\u0103sime\n\n\n\nModul de preparare s-a rafinat \u00een timp. Ast\u0103zi, rillons se aromatizeaz\u0103 cu cimbru, dafin, piper \u0219i, uneori, cu un strop de vin alb sau de rachiu de tescovin\u0103.\n\n\n\nSe deosebesc de rillauds, varianta din Anjou, care p\u0103streaz\u0103 \u0219oriciul \u0219i au o textur\u0103 diferit\u0103. Touraine \u0219i Anjou \u00eentre\u021bin astfel o rivalitate culinar\u0103 \u00een jurul acestui preparat din carne de porc g\u0103tit\u0103 lent \u00een gr\u0103sime.\n\n\n\nIngredientele principale pentru rillons\n\n\n\nTotul porne\u0219te de la un piept de porc bine \u00eemp\u0103nat, cu un echilibru bun \u00eentre carne slab\u0103 \u0219i gr\u0103sime. \u00cendep\u0103rteaz\u0103 \u0219oriciul pentru un rezultat care se tope\u0219te \u00een gur\u0103 \u0219i o mai bun\u0103 p\u0103trundere a aromelor, chiar dac\u0103 acest pas nu este obligatoriu.\n\n\n\nRe\u021beta de c\u00e2rna\u021bi de cas\u0103 ca odinioar\u0103\n\n\n\nBuc\u0103\u021bile se g\u0103tesc lent \u00een gr\u0103sime de ra\u021b\u0103 sau \u00een untur\u0103 de porc, cu vin alb de Vouvray. Cimbrul, dafinul \u0219i vinul alb aduc arome delicate, f\u0103r\u0103 s\u0103 acopere gustul natural al c\u0103rnii. Pu\u021bin\u0103 pudr\u0103 de cicoare coloreaz\u0103 buc\u0103\u021bile de rillons f\u0103r\u0103 s\u0103 le schimbe gustul.\n\n\n\nSfaturi tehnice pentru rillons reu\u0219i\u021bi\n\n\n\nG\u0103tirea lent\u0103, la temperatur\u0103 joas\u0103, face ca buc\u0103\u021bile de rillons s\u0103 fie fragede la interior \u0219i u\u0219or caramelizate la exterior.\n\n\n\nPentru p\u0103strare, acoper\u0103-le complet cu gr\u0103simea de g\u0103tit strecurat\u0103 \u0219i pune-le la rece: astfel se p\u0103streaz\u0103 p\u00e2n\u0103 la 20 de zile.\n\n\n\n\n\n\tRillons de Tours autentici\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1.6 kg de piept de porc (t\u0103iat \u00een 8 buc\u0103\u021bi de 6 x 12 cm)500 ml de vin Vouvray (spumant)400 g de gr\u0103sime de ra\u021b\u0103 (sau untur\u0103 de porc)2 linguri de cicoare (pudr\u0103)1 foaie de dafin3 crengu\u021be de cimbru10 g de sare de Gu\u00e9rande (pentru frecarea c\u0103rnii)3 g de piper negru (proasp\u0103t m\u0103cinat)3 g de ardei iute de Espelette0.5 linguri\u021b\u0103 de Patrelle10 g de sare de Gu\u00e9rande (pentru g\u0103tit)\t\n\t\n\t\t\u00cendep\u0103rta\u021bi \u0219oriciul de pe buc\u0103\u021bile de piept de porc. Freca\u021bi-le \u00eentre palme cu 10 g de sare, cimbrul \u0219i dafinul m\u0103run\u021bite \u0219i ardeiul iute d'Espelette. A\u0219eza\u021bi buc\u0103\u021bile de porc \u00eentr-un vas.Pres\u0103ra\u021bi piper pe toate p\u0103r\u021bile. Acoperi\u021bi cu folie alimentar\u0103 \u0219i l\u0103sa\u021bi la frigider timp de 24 de ore.Topi\u021bi o lingur\u0103 de gr\u0103sime de ra\u021b\u0103 \u00eentr-o crati\u021b\u0103 cu capac sau \u00eentr-o tigaie mare \u0219i ad\u00e2nc\u0103, la foc moderat. Ad\u0103uga\u021bi buc\u0103\u021bile de porc \u0219i rumeni\u021bi-le timp de 5 minute.Turna\u021bi vinul Vouvray \u00een crati\u021b\u0103, \u00eempreun\u0103 cu linguri\u021ba de Patrelle. Ad\u0103uga\u021bi restul de gr\u0103sime de ra\u021b\u0103 \u0219i 10 g de sare. Acoperi\u021bi, reduce\u021bi focul \u0219i l\u0103sa\u021bi s\u0103 fiarb\u0103 molcom timp de 1 or\u0103 \u0219i 30 de minute, \u00eentorc\u00e2nd carnea din c\u00e2nd \u00een c\u00e2nd.Ad\u0103uga\u021bi cicoarea \u0219i amesteca\u021bi pentru a da culoare buc\u0103\u021bilor de rillons f\u0103r\u0103 a le modifica gustul.L\u0103sa\u021bi buc\u0103\u021bile s\u0103 se g\u0103teasc\u0103 lent \u00een gr\u0103sime, la foc mic \u0219i f\u0103r\u0103 capac, timp de 2 ore, stropindu-le regulat cu gr\u0103simea din vas.L\u0103sa\u021bi buc\u0103\u021bile de rillons s\u0103 se scurg\u0103 pe un gr\u0103tar \u0219i s\u0103 se r\u0103ceasc\u0103 \u00eenainte de a le pune la rece.Strecura\u021bi gr\u0103simea \u00eenc\u0103 c\u0103ldu\u021b\u0103 printr-o sit\u0103, \u00eentr-o cutie cu \u00eenchidere ermetic\u0103. Ad\u0103uga\u021bi un pahar de ap\u0103 rece, \u00eenchide\u021bi \u0219i pune\u021bi la frigider.Dup\u0103 c\u00e2teva ore, recupera\u021bi gr\u0103simea \u00eent\u0103rit\u0103 la suprafa\u021b\u0103. Face\u021bi o gaur\u0103 \u00een stratul de gr\u0103sime \u0219i scurge\u021bi apa de dedesubt.P\u0103strareA\u0219eza\u021bi buc\u0103\u021bile de rillons \u00eentr-un borcan pentru a le p\u0103stra p\u00e2n\u0103 la 20 de zile. Turna\u021bi deasupra gr\u0103simea strecurat\u0103, doar u\u0219or \u00eenc\u0103lzit\u0103. \u00cenchide\u021bi \u0219i pune\u021bi la rece.ServireT\u0103ia\u021bi buc\u0103\u021bile de rillons \u00een felii sub\u021biri pentru a le servi reci, ca aperitiv sau \u00eentr-o salat\u0103 asortat\u0103. Le pute\u021bi consuma \u0219i calde, de exemplu \u00eentr-o tart\u0103 cu ro\u0219ii.\t\n\t\n\t\tP\u0103strare\nA\u0219eza\u021bi buc\u0103\u021bile de rillons \u00eentr-un borcan pentru a le p\u0103stra p\u00e2n\u0103 la 20 de zile. Turna\u021bi deasupra gr\u0103simea strecurat\u0103, doar u\u0219or \u00eenc\u0103lzit\u0103. \u00cenchide\u021bi \u0219i pune\u021bi la rece.\n\t\n\t\n\t\tRillettesFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/203272","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=203272"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/203272\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/202171"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=203272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=203272"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=203272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}