{"id":527,"date":"2016-11-28T15:11:35","date_gmt":"2016-11-28T13:11:35","guid":{"rendered":"http:\/\/www.fromageria.ro\/?p=527"},"modified":"2016-11-28T15:40:40","modified_gmt":"2016-11-28T13:40:40","slug":"chiftelute-de-dovleac-cu-parmigiano-reggiano","status":"publish","type":"post","link":"https:\/\/devel.litemicrosystems.com\/~vici\/fromageria\/chiftelute-de-dovleac-cu-parmigiano-reggiano\/","title":{"rendered":"Andra Ilias: Chiftelute de dovleac cu parmezan"},"content":{"rendered":"<p><strong>Andra Ilias:\u00a0Chiftelute de dovleac cu parmezan<\/strong><\/p>\n<p>Este sezon de dovleac si e bine, pentru ca dovleacul este printre preferatele mele. Este si sezon de gutui, dar cu astea nu ma prea omor. Asa ca ma focusez pe dovleac si incerc sa fac tot felul de minunatii cu el. Iar de data asta minunatia se numeste chiftelute de dovleac cu parmezan. Este o reteta simpla, cu doar patru ingrediente, care se face, asa cum v-am obisnuit, in mai putin de 10 minute.<\/p>\n<p>Dovleacul este dulceag si, daca nu il folosesc intr-o prajitura, atunci am nevoie de ceva cu gust puternic, care sa balanseze aromele, pentru ca nu sunt mare fana a mancarurilor dulci (deserturile nu sunt mancaruri, sa fie clar!). Asa am ajuns la concluzia ca vreau sa combin dovleacul cu niste Parmigiano Reggiano, care are un gust robust si, prin prelucrarea termica (hai ca am incercat sa par profi, dar pe scurt, cand ajunge in tigaie) devine un liant, facand aceste chiftelute de dovleac sa stea in forma de chiftelute.<\/p>\n<p>Pentru ca intreaga desfasurare de forte este povestita si demonstrata in clipul de mai jos, prefer sa va povestesc acum mai multe despre Parmigiano Reggiano de la Zanetti, cel pe care l-am folosit cu succes in reteta mea de chiftelute de dovleac. Insa parmezanul are multe variante de combinatii, pe care le puteti gasi in Fromageria, un portal al branzeturilor, unde descoperiti nu doar retete, ci si paring-uri cu vin si alte alimente.<\/p>\n<p><strong>Despre Zanetti Parmigiano Reggiano<\/strong><br \/>\nParmigiano Reggiano este un produs cu traditie si care face inconjurul lumii. Noi suntem norocosi ca il avem destul de aproape de noi, dar daca va e pofta de o bucatica de parmezan cand stati si ascultati marea la Bariera de Corali din Australia, ei bine, il gasiti si acolo.<\/p>\n<p>Primii care au facut aceasta branza au fost calugarii benedicteni pe la 1200 (da, anul!) in zona dintre raul Po si muntii Apenieni din nordul Italiei, fiind acum un produs de origine controlata. Aceasta inseamna laptele provine doar dintr-o zona care include Parma, Reggio Emilia, Modena si Bologna, iar parmezanul trebuie sa se faca tot in aceasta zona. Mai mult de atat, exista o grija aparte pentru modul de hranire a vacilor, care sunt apoi mulse de doua ori pe zi si laptele ajunge in mai putin de doua ore la fabrica, fara a-i mai fi aplicat vreun alt tratament.<\/p>\n<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/OhOdH_LI6rA\" width=\"100%\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p><small><em>Sursa: <a href=\"http:\/\/andrailias.ro\/2016\/11\/chiftelute-de-dovleac-cu-parmezan\/\">andrailias.ro<\/a><\/em><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Andra Ilias:\u00a0Chiftelute de dovleac cu parmezan Este sezon de dovleac si e bine, pentru ca dovleacul este printre preferatele mele. Este si sezon de gutui, dar cu astea nu ma prea omor. Asa ca ma focusez pe dovleac si incerc sa fac tot felul de minunatii cu el. Iar de data asta minunatia se numeste<\/p>\n","protected":false},"author":1,"featured_media":530,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41],"tags":[105,104,80,82,44],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Andra Ilias: Chiftelute de dovleac cu parmezan - Fromageria<\/title>\n<meta name=\"description\" content=\"Parmigiano Reggiano este un produs cu traditie si care face inconjurul lumii. 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