{"id":51468,"date":"2026-10-23T08:01:59","date_gmt":"2026-10-23T08:01:59","guid":{"rendered":"https:\/\/calatorinromania.com\/?p=51468"},"modified":"2026-10-23T08:01:59","modified_gmt":"2026-10-23T08:01:59","slug":"piftie-de-porc-dupa-reteta","status":"publish","type":"post","link":"http:\/\/calatorinromania.com\/?p=51468","title":{"rendered":"Piftie de porc dup\u0103 re\u021beta"},"content":{"rendered":"\n<p>Piftia de porc este unul dintre preparatele tradi\u021bionale care apar frecvent pe mesele de iarn\u0103 \u0219i de s\u0103rb\u0103tori.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Unul dintre lucrurile asupra c\u0103rora insist\u0103 este <strong>spumarea foarte atent\u0103 \u00een timpul fierberii<\/strong>, pentru ca zeama s\u0103 r\u0103m\u00e2n\u0103 c\u00e2t mai limpede. Un alt detaliu este ad\u0103ugarea usturoiului pisat \u00een zeama r\u0103corit\u0103, pentru a-i p\u0103stra aroma.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>Ingrediente<\/h2>\n\n\n\n<p>Pentru piftie sunt necesare:<\/p>\n\n\n\n<ul>\n<li>urechi de porc;<\/li>\n\n\n\n<li>picioare de porc;<\/li>\n\n\n\n<li>un rasol de porc;<\/li>\n\n\n\n<li><strong>1 ceap\u0103<\/strong>;<\/li>\n\n\n\n<li><strong>1 c\u0103p\u0103\u021b\u00e2n\u0103 de usturoi<\/strong>;<\/li>\n\n\n\n<li>c\u00e2\u021biva c\u0103\u021bei de usturoi \u00een plus pentru aromatizarea final\u0103;<\/li>\n\n\n\n<li>boabe de piper;<\/li>\n\n\n\n<li>c\u00e2teva foi de dafin;<\/li>\n\n\n\n<li>sare grunjoas\u0103;<\/li>\n\n\n\n<li>ap\u0103.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>Cantit\u0103\u021bile exacte pentru urechi \u0219i picioare nu au fost precizate \u00een relat\u0103rile re\u021betei, astfel \u00eenc\u00e2t nu este corect s\u0103 invent\u0103m gramaje. Important este ca preparatul s\u0103 con\u021bin\u0103 suficiente buc\u0103\u021bi bogate \u00een colagen, precum picioarele \u0219i urechile, deoarece acestea ajut\u0103 zeama s\u0103 se \u00eenchege dup\u0103 r\u0103cire.<\/p>\n\n\n\n<h2>1. Cur\u0103\u021barea \u0219i preg\u0103tirea c\u0103rnii<\/h2>\n\n\n\n<p>Urechile \u0219i picioarele de porc trebuie cur\u0103\u021bate foarte bine \u00eenainte de fierbere.<\/p>\n\n\n\n<p>Pune\u021bi \u00eentr-o oal\u0103 \u00eenc\u0103p\u0103toare:<\/p>\n\n\n\n<ul>\n<li>urechile;<\/li>\n\n\n\n<li>picioarele;<\/li>\n\n\n\n<li>rasolul.<\/li>\n<\/ul>\n\n\n\n<p>Acoperi\u021bi cu ap\u0103 \u0219i pune\u021bi vasul la foc.<\/p>\n\n\n\n<p>Piftia trebuie s\u0103 fiarb\u0103 <strong>lent<\/strong>, nu \u00een clocote puternice.<\/p>\n\n\n\n<p>Fierberea domoal\u0103 ajut\u0103 la ob\u021binerea unei supe mai limpezi<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>2. Secretul pentru o zeam\u0103 limpede: spumarea<\/h2>\n\n\n\n<p>Pe m\u0103sur\u0103 ce apa \u00eencepe s\u0103 fiarb\u0103, la suprafa\u021b\u0103 se formeaz\u0103 spum\u0103.<\/p>\n\n\n\n<p>Aceasta trebuie \u00eendep\u0103rtat\u0103 cu grij\u0103 cu o spumier\u0103.<\/p>\n\n\n\n<p>Gabriela Cristea insist\u0103 asupra acestui pas \u0219i spune c\u0103 piftia trebuie spumat\u0103 foarte bine, p\u00e2n\u0103 c\u00e2nd la suprafa\u021b\u0103 nu se mai formeaz\u0103 spum\u0103.<\/p>\n\n\n\n<p>Este unul dintre cele mai importante trucuri pentru ca zeama final\u0103 s\u0103 fie c\u00e2t mai curat\u0103 \u0219i limpede.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>3. Fierberea lent\u0103<\/h2>\n\n\n\n<p>Carnea se las\u0103 la foc mic aproximativ <strong>2\u20133 ore<\/strong>.<\/p>\n\n\n\n<p>Dup\u0103 circa dou\u0103 ore \u0219i jum\u0103tate, carnea ar trebui s\u0103 \u00eenceap\u0103 s\u0103 se desprind\u0103 u\u0219or de pe oase.<\/p>\n\n\n\n<p>\u00cen acest moment se adaug\u0103:<\/p>\n\n\n\n<ul>\n<li>ceapa \u00eentreag\u0103;<\/li>\n\n\n\n<li>c\u0103p\u0103\u021b\u00e2na de usturoi;<\/li>\n\n\n\n<li>boabele de piper;<\/li>\n\n\n\n<li>foile de dafin.<\/li>\n<\/ul>\n\n\n\n<p>Se continu\u0103 fierberea \u00eenc\u0103 aproximativ <strong>30\u201345 de minute<\/strong>.<\/p>\n\n\n\n<p>\u00cen total, \u00een varianta prezentat\u0103 de Gabriela Cristea, piftia a fiert pu\u021bin peste trei ore, la foc mic.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>4. Scoate\u021bi carnea \u0219i l\u0103sa\u021bi zeama s\u0103 se r\u0103coreasc\u0103<\/h2>\n\n\n\n<p>C\u00e2nd carnea este foarte fraged\u0103 \u0219i se desprinde u\u0219or de pe oase, opri\u021bi focul.<\/p>\n\n\n\n<p>Scoate\u021bi buc\u0103\u021bile de carne \u0219i l\u0103sa\u021bi-le suficient c\u00e2t s\u0103 poat\u0103 fi manevrate.<\/p>\n\n\n\n<p>\u00cendep\u0103rta\u021bi oasele \u0219i \u00eemp\u0103r\u021bi\u021bi carnea \u00een recipiente.<\/p>\n\n\n\n<p>\u00centre timp, l\u0103sa\u021bi zeama s\u0103 se r\u0103coreasc\u0103.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>\ud83e\uddc4 5. Usturoiul se adaug\u0103 la final<\/h2>\n\n\n\n<p>Acesta este un alt detaliu important al re\u021betei.<\/p>\n\n\n\n<p>Gabriela Cristea folose\u0219te separat aproximativ <strong>3 c\u0103\u021bei de usturoi<\/strong>, pe care \u00eei piseaz\u0103 cu sare grunjoas\u0103.<\/p>\n\n\n\n<p>Usturoiul se adaug\u0103 \u00een zeama r\u0103corit\u0103, nu \u00een cea foarte fierbinte, deoarece astfel aroma r\u0103m\u00e2ne mai pronun\u021bat\u0103. Apoi lichidul se strecoar\u0103.<\/p>\n\n\n\n<p>Zeama trebuie gustat\u0103 \u0219i potrivit\u0103 de sare.<\/p>\n\n\n\n<p>\u00cen varianta prezentat\u0103 de ea, carnea nu fusese s\u0103rat\u0103 de la \u00eenceput, astfel \u00eenc\u00e2t zeama final\u0103 era f\u0103cut\u0103 pu\u021bin mai s\u0103rat\u0103 \u00eenainte de turnarea peste carne.<\/p>\n\n\n\n<h2>6. Asamblarea piftiei<\/h2>\n\n\n\n<p>A\u0219eza\u021bi carnea dezosat\u0103 \u00een boluri sau recipiente cu capac.<\/p>\n\n\n\n<p>Strecura\u021bi zeama pentru a elimina:<\/p>\n\n\n\n<ul>\n<li>usturoiul;<\/li>\n\n\n\n<li>boabele de piper;<\/li>\n\n\n\n<li>resturile mici;<\/li>\n\n\n\n<li>eventualele impurit\u0103\u021bi.<\/li>\n<\/ul>\n\n\n\n<p>Turna\u021bi apoi zeama peste carne p\u00e2n\u0103 c\u00e2nd aceasta este bine acoperit\u0103.<\/p>\n\n\n\n<p>L\u0103sa\u021bi recipientele s\u0103 se r\u0103ceasc\u0103, apoi pune\u021bi-le la frigider pentru \u00eenchegare.<\/p>\n\n\n\n<p>Gabriela Cristea spune c\u0103 prefer\u0103 recipientele cu capac tocmai pentru c\u0103 piftia este apoi p\u0103strat\u0103 la frigider.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>Cum verifici dac\u0103 piftia se va \u00eenchega?<\/h2>\n\n\n\n<p>Picioarele, urechile \u0219i \u0219oriciul sunt bogate \u00een colagen, care \u00een timpul fierberii \u00eendelungate contribuie la formarea gelatinei.<\/p>\n\n\n\n<p>Un truc tradi\u021bional este s\u0103 pune\u021bi pu\u021bin\u0103 zeam\u0103 pe o farfurioar\u0103 rece \u0219i s\u0103 o l\u0103sa\u021bi c\u00e2teva minute.<\/p>\n\n\n\n<p>Dac\u0103 \u00eencepe s\u0103 devin\u0103 gelatinoas\u0103 dup\u0103 r\u0103cire, sunt \u0219anse foarte bune ca piftia s\u0103 se \u00eenchege corespunz\u0103tor.<\/p>\n\n\n\n<p>Dac\u0103 r\u0103m\u00e2ne foarte lichid\u0103, zeama poate avea nevoie de reducere suplimentar\u0103 prin fierbere lent\u0103.<\/p>\n\n\n\n<h2>Ce face diferen\u021ba la o piftie reu\u0219it\u0103?<\/h2>\n\n\n\n<p><strong>Focul mic<\/strong> \u2013 fierberea agresiv\u0103 poate tulbura zeama.<\/p>\n\n\n\n<p><strong>Spumarea atent\u0103<\/strong> \u2013 \u00eendep\u0103rta\u021bi spuma format\u0103 \u00een primele etape.<\/p>\n\n\n\n<p><strong>Carnea bogat\u0103 \u00een colagen<\/strong> \u2013 picioarele \u0219i urechile sunt importante pentru \u00eenchegare.<\/p>\n\n\n\n<p><strong>Usturoiul ad\u0103ugat la final<\/strong> \u2013 p\u0103streaz\u0103 o arom\u0103 mai intens\u0103.<\/p>\n\n\n\n<p><strong>Strecurarea<\/strong> \u2013 ajut\u0103 la ob\u021binerea unei piftii mai curate \u0219i mai aspectuoase.<\/p>\n\n\n\n<p><strong>R\u0103cirea suficient\u0103<\/strong> \u2013 piftia are nevoie de timp la frigider pentru a se stabiliza.<\/p>\n\n\n\n<h2>\u26a0\ufe0f Cum se p\u0103streaz\u0103 \u00een siguran\u021b\u0103<\/h2>\n\n\n\n<p>Piftia este un preparat din carne \u0219i trebuie tratat\u0103 ca un aliment perisabil.<\/p>\n\n\n\n<p>Dup\u0103 preparare, nu trebuie l\u0103sat\u0103 ore \u00eentregi la temperatura camerei pentru a se r\u0103ci lent. Este mai sigur s\u0103 fie \u00eemp\u0103r\u021bit\u0103 \u00een recipiente potrivite \u0219i refrigerat\u0103 prompt dup\u0103 ce nu mai este foarte fierbinte.<\/p>\n\n\n\n<p>Preparatele din carne g\u0103tit\u0103 trebuie p\u0103strate la frigider, iar recomand\u0103rile de siguran\u021b\u0103 alimentar\u0103 indic\u0103, \u00een general, consumarea resturilor g\u0103tite \u00een <strong>3\u20134 zile<\/strong>.<\/p>\n\n\n\n<p>Dac\u0103 preg\u0103ti\u021bi o cantitate mare, este mai prudent s\u0103 congela\u021bi por\u021biile pe care nu le ve\u021bi consuma \u00een acest interval.<\/p>\n\n\n\n<h2>Concluzie<\/h2>\n\n\n\n<p>Piftia Gabrielei Cristea nu se bazeaz\u0103 pe ingrediente neobi\u0219nuite, ci pe c\u00e2teva reguli simple:<\/p>\n\n\n\n<p><strong>carne potrivit\u0103, fierbere lent\u0103, spumare atent\u0103, usturoi ad\u0103ugat la final \u0219i zeam\u0103 bine strecurat\u0103.<\/strong><\/p>\n\n\n\n<p>Rezultatul este o piftie tradi\u021bional\u0103, aromat\u0103, cu carne fraged\u0103 \u0219i zeam\u0103 limpede, potrivit\u0103 pentru mesele de iarn\u0103 \u0219i de s\u0103rb\u0103tori.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Piftia de porc este unul dintre preparatele tradi\u021bionale care apar frecvent pe mesele de iarn\u0103 \u0219i de s\u0103rb\u0103tori. Unul dintre lucrurile asupra c\u0103rora insist\u0103 este<\/p>\n","protected":false},"author":1,"featured_media":51469,"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\/51468"}],"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=51468"}],"version-history":[{"count":1,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/51468\/revisions"}],"predecessor-version":[{"id":51470,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/51468\/revisions\/51470"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/media\/51469"}],"wp:attachment":[{"href":"http:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=51468"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=51468"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=51468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}