Andiva sau cicoarea de Bruxelles este deseori ocolita pentru ca are un gust amar si astringent. Dar tocmai gustul ei o face unica in lumea culinara.
Imi place sa le gatesc ca belgienii- vezi aici reteta de Andive gratinate .
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSr_AC4Dp1LI8ENX9YELUGo5fpCUHfxvGjOIc4_za7uY4gNelC-LbGHmTbLIfl6b2vS6PTxZkcTq4bydaasZH49uMHK1_ae7maaE_ABEDcKYzurzegX0clvV6l67InPvWsebhaiMkkiPQ/s640/20181029_185813.jpg)
Am inlocuit zeama de lamaie cu zeama de la o portocala de data aceasta. La sfarsit am adaugat branza Roquefort si nuci. O garnitura excelenta, nu puneti branza si aveti o reteta de post minunata.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgDb15H_k8sfVUUHVs73fkv0oB6iTkIzF6KjzjvrAvdxAaDME2cAFVn3xtQs4xnKdam7yVPBWCAsqRMIiD0dl9ngGhQM2EPQRIWXSMM4jTcOWMMTgGFiHeW7axXzCtk0vnQ4AzqXAnzps/s320/20181028_105122+%25282%2529.jpg)
8 andive
sucul de la o portocala
1 lingurita de zahar brun
2 catei de usturoi
30 g de unt
sare, piper
50 g de branza Roquefort (dupa dorinta)
o mana de miez de nuca
Mod de preparare:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit_tLYq52dYYSexZDor1ldd7pocqhlNJiAmNxyk4ZH2srCt_p8oDyrwWqA43EtnpFcntAriaTwehVsfVQFYP-Hf0J-QShCDj5_5P6BTrWxEYNl9001-vqjWe1p7D6_6DS8HuFf4rqrDiA/s320/20181028_105555+%25282%2529.jpg)
Se indeparteaza cotorul si se spala.rapid sub apa andivele.
Puteti sa le lasati intregi daca sunt mici sau sa le taiati in 2 daca sunt mari.
Reveniti-le in 30 g de unt cu o lingura de zahar si zeama de la o portocala. Puneti sare, piper.
Gatiti-le la foc mic, lasati-le sa se caramelizeze un pic.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvhOhIhwfW3WLP5VJwGjQk8sVeI8Nx3Rm5qgZcQ74Qfz_7lezmvMoXjPoCrksDQKX4MVLueI0ysKqCd4PVR2zBsElc5Qk3W7psi8YSJ9ZxwVwR5M-EPd5KFLiT2aegQ9hTVk15ZcmGg8/s640/20181028_110028+%25282%2529.jpg)
Adaugati deasupra usturoiul tocat marunt, 10-15 cl de apa si intoarceti-le in mod regulat.
Gatiti-le in jur de 30 de minute maximum. La sfarsit presarati branza Roquefort deasupra si miezul de nuca maruntit.
Gatiti inca 2-3 minute si serviti-le calde imediat.
Sunt excelente si o zi dupa.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNl2dWoWMUgUBVQei0liEb7x4jHcLrYkzjh-TxLQhXEDIKj5N_6daByIPrUI-cXjPYp3NjqHlvui1UpPvW6VcrVzLIpjVUdMvExZKmsE7auAMrrAFv2NKnkDQlkaE858OHsxhGkTH3carn/s1600/vovx9if96hx86mc05yf7.png)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit_tLYq52dYYSexZDor1ldd7pocqhlNJiAmNxyk4ZH2srCt_p8oDyrwWqA43EtnpFcntAriaTwehVsfVQFYP-Hf0J-QShCDj5_5P6BTrWxEYNl9001-vqjWe1p7D6_6DS8HuFf4rqrDiA/s320/20181028_105555+%25282%2529.jpg)
Se indeparteaza cotorul si se spala.rapid sub apa andivele.
Puteti sa le lasati intregi daca sunt mici sau sa le taiati in 2 daca sunt mari.
Reveniti-le in 30 g de unt cu o lingura de zahar si zeama de la o portocala. Puneti sare, piper.
Gatiti-le la foc mic, lasati-le sa se caramelizeze un pic.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvhOhIhwfW3WLP5VJwGjQk8sVeI8Nx3Rm5qgZcQ74Qfz_7lezmvMoXjPoCrksDQKX4MVLueI0ysKqCd4PVR2zBsElc5Qk3W7psi8YSJ9ZxwVwR5M-EPd5KFLiT2aegQ9hTVk15ZcmGg8/s640/20181028_110028+%25282%2529.jpg)
Adaugati deasupra usturoiul tocat marunt, 10-15 cl de apa si intoarceti-le in mod regulat.
Gatiti-le in jur de 30 de minute maximum. La sfarsit presarati branza Roquefort deasupra si miezul de nuca maruntit.
Gatiti inca 2-3 minute si serviti-le calde imediat.
Sunt excelente si o zi dupa.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNl2dWoWMUgUBVQei0liEb7x4jHcLrYkzjh-TxLQhXEDIKj5N_6daByIPrUI-cXjPYp3NjqHlvui1UpPvW6VcrVzLIpjVUdMvExZKmsE7auAMrrAFv2NKnkDQlkaE858OHsxhGkTH3carn/s1600/vovx9if96hx86mc05yf7.png)
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