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Home Lifestyle, LIFESTYLE

Chifteluţe de vită cu sos

December 18th, 2012, com Un comentariu

Ingrediente

● carne de vită tocată – 400 g;

● cartof  – unul mic;

● cimbru uscat – o jumătate de linguriţă;

● roşii cherry – vreo zece;

● usturoi – doi căţei;

● ceapă – două mici sau  una mai mare;

● ouă  – două;

● sos  de soia – două linguriţe;

● pătrunjel proaspăt – câteva frunze;

● ardei  capia  – unul mic;

● zahăr – o linguriţă;

● suc de roşii – aprox.  300 ml;

● sare;

● piper;

● mărar proaspăt tocat;

● frunză de dafin.

 

Pasul 1. Cureţi cartoful, ceapa şi usturoiul. Le tai în bucăţi mai mici şi le pui  într-un vas mai adânc,  împreună cu carnea  tocată. Pui sosul de soia,  piper,  cimbrul uscat,  strivit  între  degete, ouăle şi frunzele de pătrunjel.

Pasul 2. Transformi totul  în pastă, cu blenderul vertical  de mână. Amesteci bine, până ce toată compoziţia e omogenă. Pui cartoful doar pentru a mai „afâna” consistenţa dură a cărnii de vită.

Pasul 3. Formezi  mici sfere din compoziţia pentru chiftele. Nu le tăvăleşti prin  făină, nu le pui nimic altceva în afară de ceea ce am trecut la ingrediente.

Pasul 4. Prăjeşti chiftelele pe toate părţile, în nu foarte  mult  ulei de măsline. Le scurgi  apoi într-un castron în care aşezi câteva şerveţele duble.

Pasul 5. Cureţi a doua ceapă şi ardeiul capia. În altă tigaie decât cea în care ai prăjit chifteluţele, încălzeşti două linguri de ulei de măsline şi căleşti ceapa şi ardeiul capia tăiate fin, împreună cu o foaie de dafin, un praf de cimbru uscat şi câteva boabe de piper.  Nu le ţii mai mult de două minute.

Pasul 6. Pui  zahărul şi  amesteci repede, până s-a caramelizat şi s-a omogenizat cu restul de sos lăsat de ceapă şi de ardei. Nu durează mai mult de un minut, pe foc nu foarte puternic.

Pasul 7. Speli roşiile cherry, le tai pe jumătate şi  le  arunci   în  tigaie.  Dai  focul  mai  mare  şi plimbi roşiile prin sosul deja existent, vreme  de vreo două minute.

Pasul 8. Pui sucul de roşii şi continui să amesteci. Laşi focul mare, astfel încât sucul să fiarbă repede, să se îngroaşe la fel de repede şi să fiarbă cât mai puţin roşiile cherry. Poţi pune două frunze de busuioc proaspăt, dar merg şi câteva degete de  mărar proaspăt tocat.  Amesteci chiftelele răcorite cu sosul fierbinte şi le laşi câteva minute.

 

vinDin capul locului carnea de vită cere  vin roşu.  Felul de preparare ne duce însă cu gândul  la un roşu mai moale, mai aromat, mai catifelat. Cred că alegerea ideală este o Fetească Neagră, din Gama Măiastru, de la Crama Oprişor.

 

reţetă Viorel Copolovici

www.pranzuldincaserola.ro

recomandare vin

Cosmin Zidurean

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