{"id":203683,"title":"Terin\u0103 de fazan cu vin ro\u0219u","modified":"2026-11-04T15:05:01+01:00","plain":"O re\u021bet\u0103 tradi\u021bional\u0103 de terin\u0103 de fazan, cu carne marinat\u0103 \u00een vin ro\u0219u \u0219i coapt\u0103 la cuptor\n\n\n\nO felie de terin\u0103 de fazan, o salat\u0103 verde \u0219i c\u00e2\u021biva castraveciori mura\u021bi: nu mai trebuie mare lucru pentru o mas\u0103 de s\u0103rb\u0103toare. Terina de fazan \u00eembin\u0103 fine\u021bea c\u0103rnii de v\u00e2nat cu savoarea bogat\u0103 a c\u0103rnii de porc, totul pus \u00een valoare de o marinad\u0103 aromat\u0103 cu vin ro\u0219u. Acest preparat din carne se savureaz\u0103 at\u00e2t cald, c\u00e2t \u0219i rece. Se preg\u0103te\u0219te din timp, iar \u00een ziua servirii nu mai r\u0103m\u00e2ne dec\u00e2t s\u0103 \u00eel t\u0103ia\u021bi felii.\n\n\n\nCe este terina de fazan?\n\n\n\nEste o terin\u0103 de v\u00e2nat: o compozi\u021bie din carne tocat\u0103 de fazan \u0219i de porc, coapt\u0103 la cuptor \u00eentr-o form\u0103 tapetat\u0103 cu felii sub\u021biri de sl\u0103nin\u0103. C\u00e2teva f\u00e2\u0219ii de file de fazan, p\u0103strate \u00eentregi, se a\u0219az\u0103 \u00een centru \u0219i se reg\u0103sesc \u00een mijlocul fiec\u0103rei felii.\n\n\n\nUn v\u00e2nat de pe mesele regale\n\n\n\nTerina de fazan \u00ee\u0219i are originea \u00een tradi\u021bia culinar\u0103 francez\u0103, unde terinele \u0219i pateurile sunt folosite de mult\u0103 vreme pentru conservarea c\u0103rnii, inclusiv a celei de v\u00e2nat.\n\n\n\nFazanul era o delicates\u0103 pe mesele aristocratice \u0219i regale, apreciat pentru carnea sa fin\u0103. Terinele permiteau p\u0103strarea acestor c\u0103rnuri mai mult timp: erau g\u0103tite lent, apoi conservate \u00een propria gr\u0103sime (ca vestitele rillons de Tours), o metod\u0103 care le d\u0103dea \u0219i savoare.\n\n\n\n\u00cencerca\u021bi \u0219i re\u021beta de terin\u0103 de porc cu fistic\n\n\n\nIngredientele principale ale terinei de fazan\n\n\n\nFazanul aduce fine\u021be, iar gu\u0219a \u0219i pieptul de porc asigur\u0103 gr\u0103simea \u0219i fr\u0103gezimea compozi\u021biei. Alege\u021bi carne proasp\u0103t\u0103 \u0219i de bun\u0103 calitate. Fazanul trebuie cur\u0103\u021bat bine \u0219i dezosat cu grij\u0103, pentru a evita buc\u0103\u021bile tari.\n\n\n\nMarinada reune\u0219te vin ro\u0219u, ceap\u0103, morcovi, un buche\u021bel de ierburi aromatice, cui\u0219oare \u0219i piper. L\u0103sa\u021bi carnea la marinat suficient timp, ideal peste noapte, pentru ca aromele s\u0103 se dezvolte \u0219i s\u0103 p\u0103trund\u0103 bine \u00een carne.\n\n\n\nRepere tehnice pentru o terin\u0103 reu\u0219it\u0103\n\n\n\nAmesteca\u021bi bine carnea tocat\u0103 de fazan \u0219i de porc pentru a ob\u021bine o compozi\u021bie omogen\u0103, un robot de buc\u0103t\u0103rie u\u0219ureaz\u0103 aceast\u0103 etap\u0103. Pentru a verifica asezonarea, g\u0103ti\u021bi \u00een tigaie o buc\u0103\u021bic\u0103 de compozi\u021bie de m\u0103rimea unei alune \u0219i gusta\u021bi-o. Sarea \u0219i condimentele trebuie s\u0103 pun\u0103 \u00een valoare gustul, f\u0103r\u0103 s\u0103 \u00eel domine.\n\n\n\nAcoperi\u021bi terina \u00een prima parte a coacerii pentru a p\u0103stra umiditatea, apoi \u00eendep\u0103rta\u021bi capacul \u00een ultima jum\u0103tate de or\u0103, ca s\u0103 se rumeneasc\u0103 u\u0219or.\n\n\n\nL\u0103sa\u021bi-o s\u0103 se r\u0103ceasc\u0103 complet \u00eenainte de a o scoate din form\u0103: va fi mai u\u0219or de feliat, iar aromele vor avea timp s\u0103 se \u00eentrep\u0103trund\u0103.\n\n\n\nO re\u021bet\u0103 propus\u0103 de C\u00e9line\n\n\n\n\n\n\tTerin\u0103 de fazan cu vin ro\u0219u\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tIngrediente pentru marinad\u01032 cepe ( tocate)1 buche\u021bel de ierburi aromatice2 cui\u0219oare1 v\u00e2rf de cu\u021bit  de piper2 morcovi (t\u0103ia\u021bi felii sub\u021biri)600 ml de vin ro\u0219uIngrediente pentru terin\u01031 kg de carne de fazan700 g de gu\u0219\u0103 de porc300 g de piept de porc3 linguri\u021be de sare grunjoas\u0103\t\n\t\n\t\tDezoseaz\u0103 complet fazanul \u0219i taie carnea cubule\u021be, p\u0103str\u00e2nd deoparte c\u00e2teva f\u00e2\u0219ii frumoase de file.Taie \u0219i pieptul gras de porc cubule\u021be.Preg\u0103te\u0219te marinada amestec\u00e2nd ceapa, buche\u021belul de ierburi aromatice, cui\u0219oarele, piperul de Madagascar, morcovii \u0219i vinul ro\u0219u.Las\u0103 fazanul la marinat \u00een acest amestec timp de cel pu\u021bin 12 ore.Pre\u00eenc\u0103lze\u0219te cuptorul la 180\u00b0C.Toac\u0103 carnea de fazan \u0219i de porc (\u00eempreun\u0103 cu marinada), cu excep\u021bia f\u00e2\u0219iilor de file p\u0103strate deoparte.Amestec\u0103 toate c\u0103rnurile tocate cu sarea grunjoas\u0103.\u00centr-un vas pentru terin\u0103, a\u0219az\u0103 un strat de felii sub\u021biri de sl\u0103nin\u0103.A\u0219az\u0103 f\u00e2\u0219iile de file de fazan la mijloc.Umple vasul pentru terin\u0103 cu amestecul de carne tocat\u0103 \u0219i preseaz\u0103 bine.Acoper\u0103 cu felii sub\u021biri de sl\u0103nin\u0103.Acoper\u0103 vasul pentru terin\u0103 \u0219i d\u0103-l la cuptor timp de 1 or\u0103.\u00cendep\u0103rteaz\u0103 capacul \u0219i continu\u0103 coacerea \u00eenc\u0103 30 de minute.Las\u0103 s\u0103 se r\u0103ceasc\u0103 \u00eenainte de servire.\t\n\t\n\t\t\nTocarea c\u0103rnii : Amestec\u0103 bine c\u0103rnurile tocate pentru a ob\u021bine o compozi\u021bie omogen\u0103. Po\u021bi folosi un robot de buc\u0103t\u0103rie pentru a u\u0219ura aceast\u0103 etap\u0103.\n \nAsezonarea : Nu ezita s\u0103 gu\u0219ti compozi\u021bia \u00eenainte de a o g\u0103ti, pentru a ajusta asezonarea dac\u0103 este nevoie. Sarea \u0219i condimentele trebuie dozate cu grij\u0103 pentru a pune \u00een valoare gustul, f\u0103r\u0103 a-l domina.\n\n\t\n\t\n\t\tTerrineFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/203683","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=203683"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/203683\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/202125"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=203683"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=203683"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=203683"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}