{"id":186128,"title":"Stracciatella alla romana","modified":"2026-10-06T07:02:44+02:00","plain":"Peynirsiz stracciatella alla romana: et suyu veya domates \u00e7orbas\u0131 i\u00e7inde yumurta \u015feritleri.\n\n\n\nHafif\u00e7e kaynayan et suyuna s\u00fcz\u00fclen yumurta \u015feridi an\u0131nda sedefimsi ince tellere d\u00f6n\u00fc\u015f\u00fcrken, fesle\u011fen ve maydanoz servis s\u0131ras\u0131nda kokular\u0131n\u0131 salar. Bu stracciatella alla romana, Roma mutfa\u011f\u0131na \u00f6zg\u00fc yeme\u011fin tekni\u011fini, yani \u00e7\u0131rp\u0131lm\u0131\u015f yumurtalar\u0131 \u00e7ok s\u0131cak bir s\u0131v\u0131ya d\u00f6kme y\u00f6ntemini kullan\u0131yor; burada peynir olmadan, domates \u00e7orbas\u0131 veya sebzeli dana kemik suyuyla haz\u0131rlan\u0131yor. 2 ki\u015filik bu tarif i\u00e7in servis s\u0131ras\u0131nda 5 dakika ay\u0131rman\u0131z yeterli; porsiyon ba\u015f\u0131na 72 kalori i\u00e7eriyor. Bu tarif de keto \u00e7orba ve salatalar\u0131m aras\u0131nda yerini al\u0131yor.\n\n\n\nStracciatella alla romana nedir?\n\n\n\nAd\u0131, par\u00e7alamak anlam\u0131na gelen stracciare s\u00f6zc\u00fc\u011f\u00fcnden gelir: s\u0131cak et suyuyla temas etti\u011finde olu\u015fan ince yumurta tellerini ifade eder. \u00c7orba ak\u0131\u015fkanl\u0131\u011f\u0131n\u0131 korur; i\u00e7ine da\u011f\u0131lm\u0131\u015f yumu\u015fak, d\u00fczensiz teller k\u00e2sede belirgin bi\u00e7imde g\u00f6r\u00fcl\u00fcr. Bu yeme\u011fi as\u0131l tan\u0131mlayan, malzeme listesinden \u00e7ok bu tel tel dokusudur.\n\n\n\nTarif i\u00e7in \u00e7ok az \u015fey yeterlidir: 2 \u00e7\u0131rp\u0131lm\u0131\u015f yumurta, 500 ml s\u0131cak \u00e7orba baz\u0131 ve son anda eklenen taze otlar. Fesle\u011fen canl\u0131 bir aroma, maydanoz ise bitkisel bir ferahl\u0131k katar. \u0130\u00e7inde az par\u00e7a bulunan bir baz, yumurta \u015feritlerini daha iyi \u00f6ne \u00e7\u0131kar\u0131r; bol sebze i\u00e7eriyorsa son a\u015famadan \u00f6nce blenderdan ge\u00e7irebilirsiniz.\n\n\n\nBenzer bir tarif: Yumurtal\u0131 brokoli salatas\u0131.\n\n\n\nBu yorumun yakla\u015f\u0131m\u0131\n\n\n\nBu yorum, \u00e7\u0131rp\u0131lm\u0131\u015f yumurtalar\u0131 s\u0131cak et suyuna d\u00f6kme esas\u0131n\u0131 koruyor, ancak klasik Roma tarifinden ayr\u0131l\u0131yor: parmesan yok, bazen de domates ve fesle\u011fen kullan\u0131l\u0131yor. Birka\u00e7 malzeme, \u00e7orbay\u0131 a\u011f\u0131rla\u015ft\u0131rmadan ona dolgunluk ve yumu\u015fak bir lezzet kazand\u0131rmaya yetiyor.\n\n\n\nBaz olarak domates \u00e7orbas\u0131, sebzeli dana kemik suyu ya da biraz domates veya konserve reyonunda bulabilece\u011finiz s\u00fcz\u00fclm\u00fc\u015f domates p\u00fcresi passata ile zenginle\u015ftirilmi\u015f kemik suyu kullan\u0131labilir. Bir di\u011fer se\u00e7enek ise tercihen incik kullan\u0131lmadan, daha fazla ilikli kemik ve biraz daha az sebzeyle haz\u0131rlanm\u0131\u015f kale lahanas\u0131 \u00e7orbas\u0131d\u0131r. Son a\u015fama \u00e7ok h\u0131zl\u0131 ilerledi\u011finden, baz\u0131n \u00f6nceden haz\u0131r ve iyice lezzetlenmi\u015f olmas\u0131 gerekir.\n\n\n\nAna malzemeler\n\n\n\nLezzeti belirleyen, baz se\u00e7imidir. 500 ml domates \u00e7orbas\u0131yla stracciatella daha yo\u011fun bir renk ve hafif bir ek\u015filik kazan\u0131r; sebzeli dana kemik suyuyla ise klasik et sulu versiyona yakla\u015f\u0131r. Her iki durumda da baz\u0131n tuz ve baharat ayar\u0131 \u00f6nemlidir, \u00e7\u00fcnk\u00fc yumurtalar ve otlar esas olarak doku ve ferahl\u0131k katar.\n\n\n\nAyn\u0131 tarzda ba\u015fka bir tarif: Saoto \u00e7orbas\u0131.\n\n\n\n2 yumurtay\u0131, aklar\u0131 ve sar\u0131lar\u0131 tamamen kar\u0131\u015facak \u015fekilde iyice \u00e7\u0131rpmak \u00f6nemlidir. \u0130nce bir ak\u0131\u015f halinde d\u00f6k\u00fcld\u00fcklerinde yumu\u015fak, opak teller olu\u015fturarak pi\u015ferler; bu teller asla a\u011f\u0131r ve s\u0131k\u0131 bir k\u00fctleye d\u00f6n\u00fc\u015fmemelidir.\n\n\n\n\u0130rice par\u00e7alar halinde elle kopar\u0131lan taze fesle\u011fen, et suyunun tad\u0131n\u0131 bast\u0131rmadan \u00e7orbaya koku verir; ince k\u0131y\u0131lm\u0131\u015f maydanoz ise daha ye\u015fil, taze bir aroma ve belirgin bir tezat katar. Servis i\u00e7in birka\u00e7 fesle\u011fen yapra\u011f\u0131 ve bir dal maydanoz ay\u0131r\u0131n.\n\n\n\nTeknik ipu\u00e7lar\u0131 ve servis\n\n\n\nBa\u015far\u0131, s\u0131cakl\u0131\u011fa ve harekete ba\u011fl\u0131d\u0131r. S\u0131v\u0131 \u00e7ok s\u0131cak, kaynama noktas\u0131n\u0131n hemen alt\u0131nda olmal\u0131; y\u00fczeyi fokur fokur kaynamak yerine hafif\u00e7e k\u0131p\u0131rdamal\u0131d\u0131r, aksi halde yumurta telleri sertle\u015fip narinli\u011fini kaybeder. Yumurtay\u0131 d\u00f6kmeden \u00f6nce \u00e7\u0131rp\u0131c\u0131yla bir girdap olu\u015fturarak da\u011f\u0131lmas\u0131n\u0131 kolayla\u015ft\u0131r\u0131n; d\u00f6kme h\u0131z\u0131 tellerin kal\u0131nl\u0131\u011f\u0131n\u0131 belirler. Do\u011fru doku hemen kendini belli eder: ak\u0131\u015fkanl\u0131\u011f\u0131n\u0131 koruyan \u00e7orbada, \u00e7i\u011f yumurta izi ta\u015f\u0131mayan, birbirinden ayr\u0131, opak ve esnek teller.\n\n\n\nAyn\u0131 konuda: K\u00f6zlenmi\u015f biber \u00e7orbas\u0131.\n\n\n\nHerhangi bir \u015fey eklemeden \u00f6nce baz\u0131n tad\u0131na bak\u0131n; konsantre et sular\u0131 ve haz\u0131r \u00e7orbalar \u00e7o\u011fu zaman zaten tuzludur. \u00c7orbay\u0131 \u0131s\u0131tmadan \u00f6nce otlar\u0131 haz\u0131rlay\u0131n, servis etmeden hemen \u00f6nce k\u00e2seye ekleyin ve ay\u0131rd\u0131\u011f\u0131n\u0131z maydanoz ile fesle\u011fenle birlikte bekletmeden sunun. D\u00fc\u015f\u00fck karbonhidratl\u0131 bir \u00f6\u011f\u00fcn i\u00e7in yan\u0131nda lahana salatas\u0131 veya ni\u015fastas\u0131z sebzeler servis edin; karbonhidrat miktar\u0131 esas olarak se\u00e7ti\u011finiz baza ba\u011fl\u0131d\u0131r. \u00c7orba, yumurtalar hen\u00fcz pi\u015fti\u011finde en lezzetli halindedir; \u00f6nceden haz\u0131rl\u0131k yapmak isterseniz yaln\u0131zca baz\u0131 buzdolab\u0131nda saklay\u0131n ve yumurtalar\u0131 servis edece\u011finiz zaman s\u0131cak \u00e7orbaya d\u00f6k\u00fcn.\n\n\n\nG\u00fcnl\u00fck keto yemekleriniz i\u00e7in t\u00fcm d\u00fc\u015f\u00fck karbonhidratl\u0131 tariflerim burada.\n\n\n\n\n\n\tRoma usul\u00fc stracciatella\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 ml domates \u00e7orbas\u0131 (veya otla beslenen s\u0131\u011f\u0131r\u0131n kemiklerinden sebzelerle haz\u0131rlanm\u0131\u015f kemik suyu)2 yumurtabir avu\u00e7 fesle\u011fen (taze)bir avu\u00e7 maydanoz (taze)\t\n\t\n\t\tBu tarif i\u00e7in, elinizde h\u00e2lihaz\u0131rda dana (kemik) suyu veya domates \u00e7orbas\u0131 oldu\u011funu varsay\u0131yorum. :Stracciatella'y\u0131 tamamlamak i\u00e7inMaydanozu ince ince k\u0131y\u0131n ve fesle\u011feni elinizle \u00e7ok k\u00fc\u00e7\u00fck olmayan par\u00e7alara ay\u0131r\u0131n. S\u00fcslemek i\u00e7in bir dal ve birka\u00e7 b\u00fct\u00fcn yaprak ay\u0131r\u0131n.Yumurtalar\u0131 bir kasede \u00e7\u0131rp\u0131n. \u00c7orbay\u0131 kaynama noktas\u0131na gelene kadar \u0131s\u0131t\u0131n.\u00c7orbay\u0131 bir \u00e7\u0131rpma teliyle kar\u0131\u015ft\u0131rarak hareketlendirin. G\u00fczel bir girdap olu\u015fturmak en iyi sonucu verir. \u015eimdi yumurtay\u0131 ince bir ak\u0131\u015f halinde d\u00f6k\u00fcn.Servis etmeden hemen \u00f6nce maydanoz ve fesle\u011feni ekleyin.\t\n\t\n\t\tBiraz domates veya passata eklenmi\u015f kemik suyu, iyi bir \u00e7orba baz\u0131 olur. Bir di\u011fer iyi se\u00e7enek de kale lahanas\u0131 \u00e7orbas\u0131n\u0131n suyudur; tercihen incik eti kullan\u0131lmadan (\u00f6rne\u011fin daha fazla ilikli kemikle) ve biraz daha az sebzeyle haz\u0131rlanm\u0131\u015f olmal\u0131d\u0131r.\nGere\u00e7ler: \u00e7orba tenceresi, kase + \u00e7\u0131rpma teli.\n\t\n\t\n\t\tSoupes et bouillonsItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/186128","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=186128"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/186128\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/184653"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=186128"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=186128"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=186128"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}