De data aceasta le-am facut cu cidru .O reteta asemanatoare cu vin alb aici.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_V6tf4LAN2a1GLlMlyZf2Nz6ZihjMgvQoOO-uqBm0bzdFqLy60X5MJmC7coAm-9Eur3yTaPZ94NWZaTkgKtM50GJXa4QKvRZKtAk_SYmiRQXLZ_QRCiWX7BsvylDV4JFNaRRIprRfL0/s640/20190224_115815+%25282%2529.jpg)
Cidrul este o bautura slab alcoolica 3 – 8%, obtinuta prin fermentarea fructelor, mai ales a merelor sau perelor, dar si a gutuilor la o temperatura de 4 – 16° Celsius.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6VGMZ_EwEBQuQKTNuWWbSQUDwuz5QMtrZtD1DBGmxE1F09rVQ0wEiw01Yx43NkSrhKqsdXYIiNF6vTDCaVlogg-To-hsexiK-q7B6Xeb6U2bwXjCyhCKDpwFHPqCz1H3E8KlPyVI0Lvw/s640/20190224_120344+%25282%2529.jpg)
8 ciuperci frumoase- 400 g
2 fire de praz (partea alba)
2 morcovi
2 catei de usturoi
20 cl de smantana
70 g unt
15 cl de cidru (sau bere, sau 10 cl de vin alb)
sare,piper
boia de ardei
8 linguri de pesmet
3 linguri de lapte
Mod de preparare:
Deschideti , spalati si curatati nucile de Saint-Jacques.
Pastrati cateva cochilii bine spalate.
Curatati si spalati legumele. Taiati morcovii in rondele, tocati prazul si usturoiul marunt.
Curatati ciupercile , taiati-le felii si reveniti-le in 20 g de unt.
In alta tigaie prajiti rapid pe toate partile nucile de Saint-Jacques.
cu usturoiul tocat. Puneti sare, piper boia de ardei ,scoateti-le si rezervati.
In acceeasi tigaie puneti din nou 20 g de unt si prajiti prazul cu morcovul timp de 5 minute. Varsati cidrul si lasati sa scada. Adaugati ciupercile si smantana si gatiti la foc mic 2-3 minute.
Nu scadeti mult sosul caci aveti nevoie de el (am adaugat 3 linguri de lapte).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9r84U7OFIkcQ3RPCdNPNk8h2vz8IBQ3b7Yo8TNjGfTvvhs8ZfiyP1PAcnUnQspfXs68eJVFUPMDbKw6hyphenhyphenjSOt750Ii2UcEW5tG8BD_nYi5b2JNEPze3bNhxvfl7bUu1SwckzH5cRN6GA/s200/20190224_110118+%25282%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7sxMqV_xTBjOEWKv0x-TuG4IxG9-fNGTwRv171fZfppEN-nUCM4Jt-oiBv4ZDJDckiAkFR7VjIFL1kZj4ggqhXHNvcz2UmH6rRlOk9_6RyXeGPM94ScRLKgc0GskSBGPoMYZjEiXov_U/s200/20190224_110006+%25282%2529.jpg)
Incalziti cuptorul la 230°C.2 fire de praz (partea alba)
2 morcovi
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaGPWlXj3j8cxRdYeUjv3pDHc_AKXGaan9PT0w-VCt8FQigyH7eCZnCsQyRtEwAQHWsMCOmM8ZKNSXU2Vip1CW6lJpDilrq0c1MYbxEeqa63VtXL_LLwjJb5nIuZdnYJhVfLgt00QMbU/s200/20190224_104517%25280%2529.jpg)
20 cl de smantana
70 g unt
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMztBU1eiwY0V61ifD4kxV-BzfCPC04FrNnHyj6AxuVKPx62ngjVF6HkMsgFkqRmSgqMHWSvOYQzwSvI55ettAllHkJRkiHoPAMwpQDIeUhYul-D-Q5vlCnC2DFJOYdk0lgjtvB6NAyg/s200/20190224_103257+%25282%2529.jpg)
sare,piper
boia de ardei
8 linguri de pesmet
3 linguri de lapte
Mod de preparare:
Deschideti , spalati si curatati nucile de Saint-Jacques.
Pastrati cateva cochilii bine spalate.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnsluBk6I1Mxp0ebJrDOOIfZizKuw6KErwTTAj5RUxM-DjNg3RjnmEoMt5UzXWWjNhEkftVbx6hMJt40L1xN3wlcE7kyJeluZ9_SJlAj6i14NvBmU5ZbrNJGR2a_ukKSB9uIo44oT9osM/s200/20190224_103904+%25282%2529.jpg)
Curatati ciupercile , taiati-le felii si reveniti-le in 20 g de unt.
In alta tigaie prajiti rapid pe toate partile nucile de Saint-Jacques.
cu usturoiul tocat. Puneti sare, piper boia de ardei ,scoateti-le si rezervati.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJl4BVUB9i3HDlnplTlZ-qzwtczGOArn9z_QQ3PK3OeEMhd8xJG09PLICxPThLYtmc1XfS35ZRw_XdM4bD_iI16mT3ZQx0cENZDuZeiEC4x8LQVso2Rhlb3OlJiz15CbsUEzDLlCl8TRc/s200/20190224_105251+%25282%2529.jpg)
Nu scadeti mult sosul caci aveti nevoie de el (am adaugat 3 linguri de lapte).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9r84U7OFIkcQ3RPCdNPNk8h2vz8IBQ3b7Yo8TNjGfTvvhs8ZfiyP1PAcnUnQspfXs68eJVFUPMDbKw6hyphenhyphenjSOt750Ii2UcEW5tG8BD_nYi5b2JNEPze3bNhxvfl7bUu1SwckzH5cRN6GA/s200/20190224_110118+%25282%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqTM_c7WGq3ornBju60h1JRJdFzhyhA1JkRZ3GJYtGlo7P2e_4-YTg7dRwjTvHIbQDUrM64O3to3m60bNmunYIToVddd3y_JhJoSRgzZCNh8JjSEV36P5qCjMUFTuhCLDkWba4qCr9S0/s200/20190224_105823+%25282%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7sxMqV_xTBjOEWKv0x-TuG4IxG9-fNGTwRv171fZfppEN-nUCM4Jt-oiBv4ZDJDckiAkFR7VjIFL1kZj4ggqhXHNvcz2UmH6rRlOk9_6RyXeGPM94ScRLKgc0GskSBGPoMYZjEiXov_U/s200/20190224_110006+%25282%2529.jpg)
Depuneti in fiecare cochilie 2-3 nuci de Saint-Jacques .
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHkWTrPC5DApWgSZf7n6bLVF86eCa8q-3C8GtZoxnb8B-Df7EylkEYgP7Ou2I-HiHKprpdy2ALC4n3vHUzaAc6de2oS-5iX0d9mJ6nKb-Tp-hJoOrtnfVPDb89VILzX4UuVyNllqhFYzw/s320/20190224_110646+%25282%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDLV88Rq3j65CTedj4HesqoK0FGwX5OLhY2mfSYLuB5ysvVjxd-JQ4oKpHEyKW6aiVVbpT4YEt42MWZiPCMsru-hOrtPYOXciX8TNTlMsJaSr_CLfvPsAEk8EZwdiMRoYBOCegLFhaBtk/s200/20190224_110641+%25282%2529.jpg)
Acoperiti-le bine cu sos, presarati pesmet deasupra si puneti untul ramas taiat bucatele.
Pueti pastra un pic de sos pentru decorul final.
Niciun comentariu:
Trimiteți un comentariu