{"id":494,"date":"2016-11-15T16:47:38","date_gmt":"2016-11-15T14:47:38","guid":{"rendered":"http:\/\/www.fromageria.ro\/?p=494"},"modified":"2016-11-28T15:37:16","modified_gmt":"2016-11-28T13:37:16","slug":"adina-necula-ne-propune-delicii-a-la-francaise","status":"publish","type":"post","link":"https:\/\/devel.litemicrosystems.com\/~vici\/fromageria\/adina-necula-ne-propune-delicii-a-la-francaise\/","title":{"rendered":"Adina Necula ne propune: Delicii a la francaise"},"content":{"rendered":"

Delicii a la francaise: traditia prestigioasei Brie si secretele Paysan Breton<\/strong><\/p>\n

\u201cA silence fell at the mention of Gavard. They all looked at each other cautiously. As they were all rather short of breath by this time, it was the camembert they could smell. This cheese, with its gamy odour, had overpowered the milder smells of the marolles and the limbourg; its power was remarkable. Every now and then, however, a slight whiff, a flute-like note, came from the parmesan, while the bries came into play with their soft, musty smell, the gentle sound, so to speak, of a damp tambourine. The livarot launched into an overwhelming reprise, and the g\u00e9rom\u00e9 kept up the symphony with a sustained high note.\u201d \u2013 nota \u00c9mile Zola in \u201cThe Belly of Paris\u201d, volumul care ofera o perspectiva fascinanta asupra capitalei Frantei in timpul celui de-al doilea Imperiu.<\/strong><\/em><\/p>\n

\"brie-paysan-bretan-1\"<\/p>\n

Desigur savoarea tipica Parisului nu se rezuma la selectia de branzeturi fine sau la deserturile irezistibile concepute de maestri patisieri, insa fara indoiala atunci cand vorbim despre gastronomie, regiunile franceze detin suprematia absoluta in ceea ce priveste atat varietatea cat si aromele distincte ale apetisantelor tipuri de branza. In urma cu multi ani o amica stabilita la Paris imi spunea ca cine nu se delecteaza macar o data cu un platou cu branzeturi si fructe, insotit de un pahar cu vin rosu, habar nu are ce inseamna o experienta culinara completa. Iar eu as adauga faptul ca niciunui meniu tipic frantuzesc nu trebuie sa ii lipseasca delicioasa Brie<\/strong>, un \u201cpacat\u201d culinar pe care mi-l asum ocazional si in fata caruia orice exercitiu de vointa este sortit din start esecului.<\/p>\n

\"brie-paysan-bretan\"<\/p>\n

In ciuda faptului ca stilul meu de viata comporta o serie de principii alimentare cat se poate de clare, bazate indeosebi pe consumul de legume, fructe si peste, periodic descopar elemente wow care ma determina sa reconsider toate preparatele pe care le-am gustat vreodata si care imi confirma inca o data ca exceptiile sunt cele care intaresc regulile. Branza Brie este pentru mine ceea ce \u201clittle black dress\u201d este pentru garderoba. O \u201cpiesa\u201d indispensabila, la care revin de fiecare data cu aceeasi placere si careia ii gasesc noi modalitati de punere in valoare: usor incalzita si intinsa intr-un strat fin pe o felie de toast \u2013 un veritabil remediu pentru serile racoroase, alaturi de nuci caramelizate si miere \u2013 un desert aparte la un brunch cu prietenii sau in combinatie cu pere (favoritele mele) si un pahar de Sauvignon Blanc \u2013 decadenta pura.<\/p>\n

Considerat a fi unul dintre cele mai rafinate tipuri de branza, Brie<\/strong> a obtinut inca din anul 1814 distinctia de \u201cRegina a branzeturilor\u201d (in timpul Congresului de la Viena au fost comparate cele mai importante sortimente de branza din Europa). Insa istoria Brie<\/strong> nu incepe in secolul XIX, ci undeva in jurul anului 774, cand cronicile vremii consemneaza vizita Imparatului Carol cel Mare la o manastire din Meaux (situata in regiunea Brie<\/strong>, la 60 km de Paris) si degustarea de catre acesta a branzei din lapte de vaca, acoperita de mucegai alb.<\/p>\n

\"brie-paysan-bretan-2\"<\/p>\n

In prezent unul dintre cei mai importanti producatori de Brie<\/strong> este Paysan Breton<\/strong>, o cooperativa franceza fondata in anul 1969, care utilizeaza productia locala de lapte a fermierilor pentru realizarea unor produse de exceptie, bazate pe retete traditionale si pe o expertiza de neegalat: de la sortimentele de unt semi-sarat sau nesarat si pana la specialitati de branza tartinabila, cu o textura aerata, cr\u00e8me fraiche, Brie sau faimoasele clatite gata preparate, in variantele cu ciocolata, gem de capsuni sau caramel sarat. Excelenta dovedita de-a lungul a peste patru decenii, i-au asigurat lui Paysan Breton<\/strong> un loc binemeritat in The Big Book of Brands<\/strong>, o publicatie dedicata celor mai populare branduri frantuzesti.<\/p>\n

Brie este o branza moale, tinuta la maturat intre 5 si 8 saptamani, iar aroma ei este usor picanta si fructata. Pentru realizarea unei roti de Brie se folosesc aproximativ 25 l lapte nepasteurizat, provenit din Loire Atlantique, care dupa adaugarea unui cheag natural este incalzit la temperatura de 37 de grade. Apoi urmeaza asezarea in forme cu ajutorul unei strecuratori, stropirea cu o ciuperca folosita si la branza Camembert (dupa 18 ore) si maturarea pana la 8 saptamani<\/strong>, intr-un mediu racoros.<\/p>\n

\"brie-paysan-bretan-3\"<\/p>\n

Iar pentru ca prepararea unor delicii culinare constituie o adevarata terapie de relaxare pentru mine si mai ales pentru ca Sarbatorile se apropie cu pasi repezi, va voi dezvalui in curand secretele prepararii unui dish special a la francaise, desigur cu branza Brie<\/strong>.<\/p>\n

 <\/p>\n

Sursa: adinanecula.ro<\/a><\/em><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"

Delicii a la francaise: traditia prestigioasei Brie si secretele Paysan Breton \u201cA silence fell at the mention of Gavard. They all looked at each other cautiously. As they were all rather short of breath by this time, it was the camembert they could smell. This cheese, with its gamy odour, had overpowered the milder smells<\/p>\n","protected":false},"author":1,"featured_media":501,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41],"tags":[106,58,59],"yoast_head":"\nAdina Necula ne propune: Delicii a la francaise - Fromageria<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/devel.litemicrosystems.com\/~vici\/fromageria\/adina-necula-ne-propune-delicii-a-la-francaise\/\" \/>\n<meta property=\"og:locale\" content=\"ro_RO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Adina Necula ne propune: Delicii a la francaise - Fromageria\" \/>\n<meta property=\"og:description\" content=\"Delicii a la francaise: traditia prestigioasei Brie si secretele Paysan Breton \u201cA silence fell at the mention of Gavard. 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