{"id":478,"date":"2019-12-02T09:02:28","date_gmt":"2019-12-02T09:02:28","guid":{"rendered":"http:\/\/www.fermele-crevedia.ro\/blog\/?p=478"},"modified":"2019-12-02T09:02:45","modified_gmt":"2019-12-02T09:02:45","slug":"recomandarea-saptamanii-76","status":"publish","type":"post","link":"http:\/\/www.fermele-crevedia.ro\/blog\/?p=478","title":{"rendered":"Recomandarea s\u0103pt\u0103m\u00e2nii"},"content":{"rendered":"

Pui la cuptor \u00een „farfurie” de aluat\"\"<\/a><\/strong><\/p>\n

Ingrediente:<\/strong><\/p>\n

\u00b7 1 kg carne de pui Fermele Crevedia<\/strong>;<\/p>\n

\u00b7 2 buc. ceap\u0103 alb\u0103;<\/p>\n

\u00b7 250 ml lapte b\u0103tut\/iaurt\/chefir;<\/p>\n

\u00b7 1 lingur\u0103 ulei de floarea soarelui pentru aluat;<\/p>\n

\u00b7 1 ou;<\/p>\n

\u00b7 1 linguri\u021b\u0103 sare;<\/p>\n

\u00b7 1 linguri\u021b\u0103 zahar;<\/p>\n

\u00b7 350 f\u0103in\u0103 alb\u0103 calitate superioar\u0103;<\/p>\n

\u00b7 2 linguri\u021be ulei de floarea soarelui pentru uns tava;<\/p>\n

\u00b7 1 linguri\u021b\u0103 de sare, piper pentru carne, sau alte mirodenii preferate – curry, boia, etc.;<\/p>\n

\u00b7 0.5 linguri\u021be bicarbonat de sodiu.<\/p>\n

Mod de preparare:<\/strong><\/p>\n

1. Se prepar\u0103 aluatul pentru c\u0103 trebuie s\u0103 se odihneasc\u0103 1-2 ore \u00eenainte s\u0103 se fac\u0103 puiul. \u00centr-un bol se amestec\u0103 f\u0103ina cu bicarbonatul de sodiu. Laptele b\u0103tut se amestec\u0103 cu oul, uleiul, zah\u0103rul \u0219i sarea. Se adaug\u0103 amestecul de fain\u0103 la cel de lapte batut \u0219i se fr\u0103m\u00e2nt\u0103 aluatul. Se pune la odihnit pentru 1-2 ore.<\/p>\n

2. Se unge cu pu\u021bin ulei o tav\u0103 de cuptor, rotund\u0103 sau p\u0103trat\u0103 – important este s\u0103 fie cu bordurile pu\u021bin mai \u00eenalte \u0219i s\u0103 nu se scoat\u0103, c\u0103 s\u0103 nu curg\u0103 zeama din tav\u0103 \u00een cuptor.<\/p>\n

3. Ceapa se taie julien \u0219i se presar\u0103 \u00een tav\u0103. Peste ea se pune un pic de sare \u0219i piper.<\/p>\n

4. Puiul se spal\u0103, se taie buc\u0103\u021bi \u0219i se pune peste ceap\u0103, se pres\u0103r\u0103 peste el sare \u0219i mirodenii.<\/p>\n

5. C\u00e2nd este gata aluatul se \u00eentinde cu sucitorul \u0219i se pune foaia peste tava cu carne. Se preseaz\u0103 bine c\u0103 s\u0103 acopere perfect \u0219i uniform toat\u0103 tava. Marginile trebuie s\u0103 fie mai mari dec\u00e2t diametrul t\u0103vii.<\/p>\n

6. Restul de aluat se taie. R\u0103m\u0103\u0219i\u021bele de aluat se pot congela \u0219i folosi la orice alt\u0103 pl\u0103cint\u0103 cu carne sau umplutur\u0103 s\u0103rat\u0103.<\/p>\n

7. Cu degetele se \u00eempinge bordura aceea mai \u00eenalt\u0103 de aluat mai spre fundul t\u0103vii, ca s\u0103 se „\u00eembrace” perfect toat\u0103 carnea \u0219i se coace la cuptor pre\u00eenc\u0103lzit la 200 grade timp de 45 de minute. Apoi se scoate din cuptor \u0219i se las\u0103 \u00een tav\u0103 10 minute s\u0103 se p\u0103trund\u0103.<\/p>\n

8. Cu ajutorul unui prosop se scurge zeama atent din tav\u0103. Se pune un platou, cu fundul \u00een sus, peste tav\u0103.<\/p>\n

9. Se \u00eentoarce tava, ca s\u0103 se scoat\u0103 „farfuria” de aluat pe platoul de servire.<\/p>\n

10. Zeama scurs\u0103 anterior se toarn\u0103 peste carne \u0219i se las\u0103 pu\u021bin s\u0103 p\u0103trund\u0103 \u00een aluat – cam 5-10 minute.<\/p>\n

11. Se poate servi cu orice garnitur\u0103.<\/p>\n

V\u0103 dorim poft\u0103 bun\u0103!<\/strong><\/p>\n

Sursa de inspira\u021bie: www.lalena.ro<\/p>\n","protected":false},"excerpt":{"rendered":"

Pui la cuptor \u00een „farfurie” de aluat Ingrediente: \u00b7 1 kg carne de pui Fermele Crevedia; \u00b7 2 buc. ceap\u0103 alb\u0103; \u00b7 250 ml lapte b\u0103tut\/iaurt\/chefir; \u00b7 1 lingur\u0103 ulei de floarea soarelui pentru aluat; \u00b7 1 ou; \u00b7 1 linguri\u021b\u0103 sare; \u00b7 1 linguri\u021b\u0103 zahar; \u00b7 350 f\u0103in\u0103 alb\u0103 calitate superioar\u0103; \u00b7 2 linguri\u021be … <\/p>\n

Continu\u0103 lectura \u201eRecomandarea s\u0103pt\u0103m\u00e2nii\u201d<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-478","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/www.fermele-crevedia.ro\/blog\/index.php?rest_route=\/wp\/v2\/posts\/478","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.fermele-crevedia.ro\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.fermele-crevedia.ro\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.fermele-crevedia.ro\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.fermele-crevedia.ro\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=478"}],"version-history":[{"count":2,"href":"http:\/\/www.fermele-crevedia.ro\/blog\/index.php?rest_route=\/wp\/v2\/posts\/478\/revisions"}],"predecessor-version":[{"id":481,"href":"http:\/\/www.fermele-crevedia.ro\/blog\/index.php?rest_route=\/wp\/v2\/posts\/478\/revisions\/481"}],"wp:attachment":[{"href":"http:\/\/www.fermele-crevedia.ro\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=478"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.fermele-crevedia.ro\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=478"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.fermele-crevedia.ro\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=478"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}