{"id":5816,"date":"2023-12-21T19:53:45","date_gmt":"2023-12-21T19:53:45","guid":{"rendered":"https:\/\/www.consilier.top\/?p=5816"},"modified":"2023-12-21T19:53:45","modified_gmt":"2023-12-21T19:53:45","slug":"capon-umplut-reteta-preparatului-delicios-de-sarbatori","status":"publish","type":"post","link":"https:\/\/www.consilier.top\/?p=5816","title":{"rendered":"Capon umplut: reteta preparatului delicios de sarbatori"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Ingrediente<br>Carne tocat\u0103<br>350 de grame<br>CASTANE<br>150 de grame&lt; \/span>35 gramePARMEZAN R\u0102S35 grame<br>BR\u00c2NZ\u0102 PECORINO R\u0102S\u010230 de grameFELII DE P\u00c2INE SANDWICH3OU\u0102\u00a0C\u0102CUT\u0102 PUN\u021a\u0102 \u0218I CUR\u0102\u021aAT (Aproximativ 2 KG)&lt; \/a >V\u00c2NZARE&lt; \/span>q.b.&lt; \/span>\u00a0Caponul umplut este un fel al doilea bogat \u0219i pitoresc, un mare clasic al buc\u0103t\u0103riei italiene, perfect pentru mesele festive \u0219i pentru a s\u0103rb\u0103tori ocaziile speciale. Caponul este un pui mascul castrat in jurul varstei de 60 de zile exclusiv in scop alimentar, astfel incat sa ramana fraged si gustos. \u00cen aceast\u0103 re\u021bet\u0103 o vei g\u0103si dezosat\u0103 \u0219i umplut\u0103 pentru a ob\u021bine o friptur\u0103 care va fi t\u0103iat\u0103 la mas\u0103 \u00een fa\u021ba oaspe\u021bilor, care vor fi cuceri\u021bi la propriu.UNTq.b.BEBELUIq.b.q.b.FRUZE DE DAINq.b.\u00a0q.b.q.b.ULEI DE M\u0102SLINE EXTRA virginq.b.ROSMARINPtrunjel<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Umplutura sa este foarte aromata si gustoasa: o placinta cu carne imbogatita cu castane, stafide si coaja de portocala care contine o inima de sunca uscata. Evident, pute\u021bi ad\u0103uga alte br\u00e2nzeturi, ierburi \u0219i condimente dac\u0103 dori\u021bi. Pentru un rezultat impecabil, am odihnit pas\u0103rea umplut\u0103 aproximativ 8 ore, ceea ce a favorizat stabilitatea umpluturii \u0219i formei, precum \u0219i o arom\u0103 mai bun\u0103, omogen\u0103 \u0219i intens\u0103. Cu toate acestea, dac\u0103 v\u0103 gr\u0103bi\u021bi, pute\u021bi continua cu re\u021beta s\u0103rind peste acest pas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Caponul, odata umplut, se asezoneaza cu buchete de unt si frunze de rozmarin, apoi se coace in cuptor pentru o perioada indelungata, invelit mai intai in folie de aluminiu si apoi descoperit si stropit cu propriul zeama de gatit: rezultatul final va fi moale si suculent. . Un fel de m\u00e2ncare somptuos \u0219i elegant, \u00eenso\u021bit de cartofi cop\u021bi crocan\u021bi sau o garnitur\u0103 de legume.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Descoperi\u021bi cum s\u0103 face\u021bi capon umplut urm\u00e2nd instruc\u021biuni \u0219i sfaturi pas cu pas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cum se prepar\u0103 caponul umplut<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 1<br>\u00cemoaie stafidele \u00een ap\u0103 la temperatura camerei.<br>1<br>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 2<br>Fierbe\u021bi castanele cu ni\u0219te foi de dafin timp de 40-45 de minute.<br>2<br>. &lt; \/span&gt;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 3<br>Apoi decoji\u021bi-le, \u00eendep\u0103rt\u00e2nd mai \u00eent\u00e2i pielea exterioar\u0103 \u0219i apoi pielea.<br>3<br>. &lt; \/span&gt;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 4<br>\u00centr-un castron mare spargem p\u00e2inea \u00een buc\u0103\u021bi, o \u00eenmuiem \u00een pu\u021bin lapte \u0219i apoi ad\u0103ug\u0103m oul \u0219i p\u0103trunjelul tocat.<br>4<br>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 5<br>Ad\u0103uga\u021bi br\u00e2nzeturile ras \u0219i pu\u021bin\u0103 coaj\u0103 de portocal\u0103.<br>5<br>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 6<br>La final adaugam carnea, stafidele bine stoarse si castanele tocate. Se condimenteaz\u0103 cu sare \u0219i piper, apoi se amestec\u0103<br>6<br>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 7<br>Lua\u021bi caponul \u0219i pune\u021bi-l \u00een fa\u021ba dvs. cu pieptul \u00een sus, apoi \u00eendoi\u021bi coapsele lux\u00e2ndu-le, f\u0103r\u0103 a rupe pielea.<br>7<br>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 8<br>\u00centoarce\u021bi pas\u0103rea \u0219i t\u0103ia\u021bi carnea de-a lungul coloanei vertebrale, f\u0103r\u0103 a ajunge la oase.<br>8<br>&gt;.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 9<br>Folosind un cu\u021bit foarte ascu\u021bit, \u00eencepe\u021bi s\u0103 \u00eendep\u0103rta\u021bi toat\u0103 pulpa de pe o parte.<br>9<br>&gt;.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 10<br>Odat\u0103 ce toat\u0103 pulpa a fost \u00eendep\u0103rtat\u0103, t\u0103ia\u021bi carnea \u0219i \u00eendep\u0103rta\u021bi oasele din partea superioar\u0103 a coapsei \u0219i respectiv a omoplatului.<br>10<br>, apoi separa\u021bi \u0219i arunca\u021bi.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 11<br>Repeta\u021bi acelea\u0219i opera\u021biuni pentru a doua jum\u0103tate a puiului \u0219i la final scoate\u021bi carcasa de la baz\u0103, l\u00e2ng\u0103 piept.<br>11<br>. \u0218terge\u021bi-l.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 12<br>T\u0103ia\u021bi carnea de piept, care este mai groas\u0103 \u0219i mai uscat\u0103.<br>12<br>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 13<br>Asezona\u021bi totul cu sare \u0219i piper.<br>13<br>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 14<br>Umple\u021bi caponul distribuind friptura peste carne \u0219i compact\u00e2nd-o cu m\u00e2inile.<br>14<br>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 15<br>\u00cendep\u0103rta\u021bi carcasa de c\u00e2rna\u021bi \u0219i pune\u021bi-o \u00een centrul umpluturii.<br>15<br>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 16<br>Reasambla\u021bi capacul, \u00eenchiz\u00e2nd ambele p\u0103r\u021bi spre centru.<br>\u0219aisprezece<br>.&lt; \/a &gt;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 17<br>Folosind un ac \u0219i a\u021b\u0103 de buc\u0103t\u0103rie, coase\u021bi pielea caponului.<br>17<br>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 18<br>\u00centoarce\u021bi pas\u0103rea cu partea cusut\u0103 \u00een jos. Coase\u021bi p\u0103r\u021bile rupte \u00eempreun\u0103 \u0219i apoi lega\u021bi picioarele cu fr\u00e2nghie.<br>18<br>. Sare \u0219i piper la exterior.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 19<br>\u00cenveli\u021bi c\u0103ponul \u00eentr-o foaie de h\u00e2rtie de copt \u0219i lega\u021bi-l bine cu un fir pentru a-\u0219i men\u021bine forma.<br>19<br>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 20<br>Apoi opri\u021bi totul \u00eenvelind cu folie transparent\u0103 \u0219i pune\u021bi la frigider pentru aproximativ 8 ore.<br>20<br>&gt;.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 21<br>Unge\u021bi fundul unui vas de copt \u0219i pune\u021bi c\u0103ponul scos de pe h\u00e2rtiile exterioare.<br>21<br>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 22<br>Acoperi\u021bi suprafa\u021ba cu fulgi de unt \u0219i crengu\u021be de rozmarin.<br>22<br>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 23<br>Acoperi\u021bi cu folie de aluminiu<br>23<br>\u0219i g\u0103ti\u021bi \u00eentr-un cuptor static pre\u00eenc\u0103lzit la 200\u00b0C timp de aproximativ 90 de minute.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 24<br>Extrage\u021bi caponul, \u00eendep\u0103rta\u021bi aluminiul.<br>24<br>\u0219i umezi\u021bi suprafa\u021ba cu zeama de g\u0103tit. Apoi se coace din nou \u0219i se rumene\u0219te aproximativ 40-50 de minute, verific\u00e2nd rumenirea.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 25<br>Caponul va fi gata c\u00e2nd iese un lichid incolor, nu ro\u0219cat, c\u00e2nd este str\u0103puns cu un b\u0103\u021b.<br>25<br>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasul 26<br>Scoate\u021bi firul de cusut, aranja\u021bi caponul pe o farfurie de servire, \u00eempreun\u0103 cu ni\u0219te cartofi frip\u021bi.<br>26&lt; a i=3&gt;\u0219i serve\u0219te-l t\u0103iat \u00een felii.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">pastrare<br>Chaponul umplut se poate pastra la frigider, intr-un recipient special ermetic, timp de 1-2 zile. Dac\u0103 a\u021bi folosit ingrediente proaspete, \u00eel pute\u021bi \u0219i congela.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>IngredienteCarne tocat\u0103350 de grameCASTANE150 de grame&lt; \/span>35 gramePARMEZAN R\u0102S35 grameBR\u00c2NZ\u0102 PECORINO R\u0102S\u010230 de grameFELII DE P\u00c2INE SANDWICH3OU\u0102\u00a0C\u0102CUT\u0102 PUN\u021a\u0102 \u0218I CUR\u0102\u021aAT (Aproximativ 2 KG)&lt; \/a >V\u00c2NZARE&lt; \/span>q.b.&lt; \/span>\u00a0Caponul umplut este un [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":5817,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-5816","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-retete"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Capon umplut: reteta preparatului delicios de sarbatori - Consilier<\/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:\/\/www.consilier.top\/?p=5816\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Capon umplut: reteta preparatului delicios de sarbatori - Consilier\" \/>\n<meta property=\"og:description\" content=\"IngredienteCarne tocat\u0103350 de grameCASTANE150 de grame&lt; 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