{"id":38370,"date":"2025-04-08T08:17:47","date_gmt":"2025-04-08T08:17:47","guid":{"rendered":"https:\/\/calatorinromania.com\/?p=38370"},"modified":"2025-04-08T08:17:47","modified_gmt":"2025-04-08T08:17:47","slug":"am-adus-o-reteta-din-italia-i-am-invatat-pe-toti-prietenii-mei-cum-sa-o-faca","status":"publish","type":"post","link":"http:\/\/calatorinromania.com\/?p=38370","title":{"rendered":"Am adus o re\u021bet\u0103 din Italia! I-am \u00eenv\u0103\u021bat pe to\u021bi prietenii mei cum s\u0103 o fac\u0103"},"content":{"rendered":"\n<h1>Pr\u0103jitur\u0103 Cremoas\u0103 cu Blat Fraged \u2013 Stil Italian<\/h1>\n\n\n\n<p><em>\u201eDelicat\u0103, catifelat\u0103 \u0219i aromat\u0103 \u2013 o re\u021bet\u0103 care impresioneaz\u0103 garantat!\u201d<\/em><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>\ud83c\udf70 Ingrediente<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<h3>Pentru aluat:<\/h3>\n\n\n\n<ul>\n<li>2 ou\u0103<\/li>\n\n\n\n<li>100 g zah\u0103r<\/li>\n\n\n\n<li>100 ml ulei<\/li>\n\n\n\n<li>350 g f\u0103in\u0103<\/li>\n\n\n\n<li>10 g praf de copt<\/li>\n\n\n\n<li>Esen\u021b\u0103 de vanilie <strong>sau<\/strong> coaj\u0103 ras\u0103 de l\u0103m\u00e2ie (pentru arom\u0103)<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h3>Pentru umplutur\u0103:<\/h3>\n\n\n\n<ul>\n<li>500 g br\u00e2nz\u0103 mascarpone<\/li>\n\n\n\n<li>200 g sm\u00e2nt\u00e2n\u0103 fermentat\u0103 <strong>sau<\/strong> sm\u00e2nt\u00e2n\u0103 pentru fri\u0219c\u0103<\/li>\n\n\n\n<li>3 ou\u0103<\/li>\n\n\n\n<li>150 g zah\u0103r<\/li>\n\n\n\n<li>30 g amidon<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h2>\ud83e\uddd1\u200d\ud83c\udf73 Mod de preparare<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<h3>1. Preg\u0103tirea aluatului:<\/h3>\n\n\n\n<ul>\n<li>Bate <strong>ou\u0103le<\/strong> cu zah\u0103rul p\u00e2n\u0103 devin spumoase.<\/li>\n\n\n\n<li>Adaug\u0103 <strong>uleiul<\/strong> \u0219i aromele (vanilie sau coaj\u0103 de l\u0103m\u00e2ie).<\/li>\n\n\n\n<li>\u00cencorporeaz\u0103 treptat <strong>f\u0103ina amestecat\u0103 cu praful de copt<\/strong> \u0219i fr\u0103m\u00e2nt\u0103 un aluat moale, care nu se lipe\u0219te.<\/li>\n\n\n\n<li>\u00centinde aluatul cu sucitorul \u0219i a\u0219az\u0103-l \u00eentr-o tav\u0103 (rotund\u0103 sau p\u0103trat\u0103), ridic\u00e2nd u\u0219or marginile.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h3>2. Prepararea umpluturii:<\/h3>\n\n\n\n<ul>\n<li>\u00centr-un bol mare, amestec\u0103:\n<ul>\n<li><strong>mascarpone<\/strong><\/li>\n\n\n\n<li><strong>zah\u0103rul<\/strong><\/li>\n\n\n\n<li><strong>ou\u0103le<\/strong><\/li>\n\n\n\n<li><strong>sm\u00e2nt\u00e2na<\/strong><\/li>\n\n\n\n<li><strong>amidonul<\/strong><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<ul>\n<li>Mixeaz\u0103 p\u00e2n\u0103 ob\u021bii o crem\u0103 fin\u0103 \u0219i omogen\u0103.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h3>3. Asamblare \u0219i coacere:<\/h3>\n\n\n\n<ul>\n<li>Toarn\u0103 umplutura peste aluat \u0219i niveleaz\u0103 cu o spatul\u0103.<\/li>\n\n\n\n<li>Coace \u00een cuptorul pre\u00eenc\u0103lzit la <strong>170\u00b0C<\/strong> pentru <strong>45\u201350 de minute<\/strong>, p\u00e2n\u0103 marginile sunt aurii \u0219i crema e u\u0219or \u00eenchegat\u0103.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h2>\ud83d\udcdd Sfaturi bonus:<\/h2>\n\n\n\n<ul>\n<li>Las\u0103 pr\u0103jitura s\u0103 se r\u0103ceasc\u0103 complet \u00eenainte de a o t\u0103ia \u2013 crema se va \u00eent\u0103ri frumos.<\/li>\n\n\n\n<li>Se serve\u0219te simpl\u0103, sau cu zah\u0103r pudr\u0103 deasupra.<\/li>\n\n\n\n<li>Po\u021bi ad\u0103uga \u00een umplutur\u0103 coaj\u0103 de portocal\u0103 pentru un plus de prospe\u021bime.<\/li>\n<\/ul>\n\n\n\n<h2>\ud83d\ude0b De ce o s-o iube\u0219ti:<\/h2>\n\n\n\n<p>\u2714\ufe0f Textur\u0103 fin\u0103 \u0219i r\u0103coritoare<br>\u2714\ufe0f Blat fraged, u\u0219or dulceag<br>\u2714\ufe0f Gust perfect echilibrat \u00eentre crem\u0103 \u0219i aluat<br>\u2714\ufe0f Se p\u0103streaz\u0103 bine 2-3 zile la frigider<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pr\u0103jitur\u0103 Cremoas\u0103 cu Blat Fraged \u2013 Stil Italian \u201eDelicat\u0103, catifelat\u0103 \u0219i aromat\u0103 \u2013 o re\u021bet\u0103 care impresioneaz\u0103 garantat!\u201d \ud83c\udf70 Ingrediente Pentru aluat: Pentru umplutur\u0103: \ud83e\uddd1\u200d\ud83c\udf73<\/p>\n","protected":false},"author":1,"featured_media":38371,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/38370"}],"collection":[{"href":"http:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=38370"}],"version-history":[{"count":1,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/38370\/revisions"}],"predecessor-version":[{"id":38372,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/38370\/revisions\/38372"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/media\/38371"}],"wp:attachment":[{"href":"http:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=38370"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=38370"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=38370"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}