{"id":203338,"title":"C\u00e2rna\u021bi de cas\u0103 cu \u0219orici","modified":"2026-11-04T14:57:51+01:00","plain":"C\u00e2rna\u021bi de porc cu \u0219orici tocat, de servit calzi sau reci\n\n\n\nCalzi, cu cartofi fier\u021bi, sau reci, t\u0103ia\u021bi felii, c\u00e2rna\u021bii cu \u0219orici se pot savura \u00een fel \u0219i chip. Textura lor aparte \u0219i gustul bogat se datoreaz\u0103 \u0219oriciului, fiert \u0219i apoi tocat, amestecat cu carnea pentru c\u00e2rna\u021bi. U\u0219or de preg\u0103tit, \u00eei cuceresc mereu pe iubitorii de mezeluri.\n\n\n\nCe sunt c\u00e2rna\u021bii cu \u0219orici?\n\n\n\nC\u00e2rna\u021bii cu \u0219orici sunt un preparat tradi\u021bional care valorific\u0103 toate p\u0103r\u021bile porcului. \u0218oriciul, adesea considerat un produs secundar, se transform\u0103 \u00eentr-o specialitate gustoas\u0103 datorit\u0103 unui amestec de condimente \u0219i carne.\n\n\n\nNimic nu se pierde de la porc\n\n\n\nC\u00e2rna\u021bii cu \u0219orici provin din regiunile rurale ale Fran\u021bei, unde trebuia folosit\u0103 fiecare parte a animalului.\n\n\n\nRe\u021beta de c\u00e2rna\u021bi de cas\u0103 ca odinioar\u0103\n\n\n\nAceast\u0103 tradi\u021bie a prepar\u0103rii mezelurilor dateaz\u0103 de c\u00e2teva secole: familiile de \u021b\u0103rani f\u0103ceau ace\u0219ti c\u00e2rna\u021bi pentru a conserva carnea \u0219i a preg\u0103ti mese hr\u0103nitoare \u00een lunile de iarn\u0103.\n\n\n\nIngredientele principale pentru c\u00e2rna\u021bii cu \u0219orici\n\n\n\nRe\u021beta combin\u0103 cantit\u0103\u021bi egale de \u0219orici \u0219i carne pentru c\u00e2rna\u021bi, al\u0103turi de usturoi, sare \u0219i piper. Alege \u0219orici proasp\u0103t, de calitate, \u0219i carne bun\u0103 pentru c\u00e2rna\u021bi sau un amestec de buc\u0103\u021bi de carne de porc, pentru un gust c\u00e2t mai bun.\n\n\n\nRespect\u0103 propor\u021biile de sare \u0219i piper pentru un gust echilibrat \u0219i ajusteaz\u0103 cantitatea de usturoi dup\u0103 preferin\u021be.\n\n\n\nSfaturi tehnice\n\n\n\nFierbe \u0219oriciul p\u00e2n\u0103 se fr\u0103geze\u0219te. Trebuie s\u0103 poat\u0103 fi str\u0103puns u\u0219or cu un cu\u021bit: acesta este semnul c\u0103 poate fi tocat.\n\n\n\nToac\u0103-l folosind o sit\u0103 cu g\u0103uri mari, pentru a p\u0103stra o textur\u0103 pl\u0103cut\u0103. \u0218oriciul tocat prea fin afecteaz\u0103 consisten\u021ba c\u00e2rna\u021bilor.\n\n\n\nUmple ma\u021bele uniform \u0219i suficient de compact cu compozi\u021bia, pentru a evita bulele de aer, care ar \u00eempiedica fierberea corect\u0103 \u0219i ar strica textura.\n\n\n\nPentru un alt mezel autentic fran\u021buzesc, descoper\u0103 re\u021beta de b\u00e9ret basque\n\n\n\nLa fierbere, nu dep\u0103\u0219i timpul recomandat, pentru a p\u0103stra c\u00e2rna\u021bii fragezi \u0219i gusto\u0219i. Trebuie s\u0103 fiarb\u0103 uniform, f\u0103r\u0103 s\u0103 crape.\n\n\n\nRe\u021bet\u0103 g\u0103sit\u0103 pe site-ul asocia\u021biei \u201e\u00a0Iubitorii mezelurilor de cas\u0103\u00a0\u201d \u0219i trimis\u0103 la vremea respectiv\u0103 de Thierry Batail. Fotografia provine de pe blogul khentetkhas\n\n\n\n\n\n\tC\u00e2rna\u021bi de cas\u0103 cu \u0219orici\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g \u0219orici500 g carne tocat\u0103 pentru c\u00e2rna\u021bi16 g sare4 g piper2 c\u0103\u021bei de usturoi\t\n\t\n\t\tFierbe \u0219oriciul \u00eentr-o sup\u0103 aromat\u0103 de legume p\u00e2n\u0103 c\u00e2nd se fr\u0103geze\u0219te \u0219i poate fi str\u0103puns u\u0219or cu un cu\u021bit.Trece \u0219oriciul fiert prin ma\u0219ina de tocat cu sita cu g\u0103uri mari.Amestec\u0103 \u0219oriciul tocat cu carnea tocat\u0103 pentru c\u00e2rna\u021biAdaug\u0103 condimentele \u0219i usturoiulUmple ma\u021bele cu acest amestec.Fierbe c\u00e2rna\u021bii \u00een ap\u0103 timp de aproximativ 20 de minute.\t\n\t\n\t\tServe\u0219te c\u00e2rna\u021bii calzi, cu cartofi fier\u021bi \u00een ap\u0103, sau savureaz\u0103-i reci.  \n\t\n\t\n\t\tSaucisse \u00e0 cuireFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/203338","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=203338"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/203338\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/202156"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=203338"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=203338"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=203338"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}