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LIFESTYLE

Smochine Pamplona

August 20th, 2012, com Comenteaza

Chorizo Pamplona este o specialitate pe care sunt  convins că localnicii au creat-o cu gândul  la tauri,  la viteji şi la vinul de după sărbătoare.

 

Ingrediente:

● smochine proaspete şi coapte bine – 4 bucăţi;

● chorizo  pamplona – 4 felii subţiri;

● cremă de brânză – două linguri;

● muştar bun – o linguriţă plină;

● sare;

● piper proaspăt măcinat;

● oţet aromatizat.

 

Pasul  1. Speli smochinele, le tai la ambele capete  şi  le crestezi  adânc,  până aproape de capătul de jos. E bine să cauţi smochine cât mai coapte  şi de  preferinţă destul de  dulci.  Toată povestea asta  este,  ca în  multe  alte  cazuri,  o îmbinare de arome  diferite, provenind din cele „patru zări” ale gustului.

Pasul  2. Pui într-un castron de sticlă  crema de brânză, muştarul, puţină sare grunjoasă de mare  şi  destul piper proaspăt măcinat cât  să dea  savoare şi  dinamică  întregului amestec. Muştarul e bine să fie puţin dulceag, dar nu din cel cu miere.

Pasul 3. Amesteci bine ingredientele pentru sos, până obţii o pastă destul de groasă. Reglezi consistenţa din  crema  de  brânză. Dacă  ţi se pare  prea  groasă, poţi s-o subţiezi  cu un strop de smântână dulce.

Pasul 4. Umpli  spaţiul  din crestăturile smochinelor cu  crema  de  brânză şi  muştar. Mai râşneşti puţin   piper  deasupra.  Dacă   ai  ales corect  smochinele, ele sunt  destul de  moi,  iar cele patru sferturi se pot îndepărta cu uşurinţă, pentru a face loc sosului. Cu grijă, să nu le rupi.

Pasul  5. În fiecare  smochină cu  cremă de brânză şi muştar, înfigi  câte o felie subţire  de chorizo,  având grijă să pătrunzi cu ele în adâncime şi să ocupi spaţiul  din fiecare smochină.

Pasul 6. La final, picuri  oţetul balsamic şi în interiorul fiecărei smochine cu cremă şi chorizo, şi pe lângă. Asta aşa, pentru supliment, în cazul amatorilor de arome  şi mai pătrunzătoare.

O mâncare  destul  de sofisticată care ne duce cu gândul la un Tempranillo,  cel mai cunoscut  soi de vin roşu spaniol. Dacă,  însă, consumăm acest meniu  în spaţiul  nostru, atunci  ar trebui să-l asortăm cu un Făurar Roşu  de la Ceptura, un vin catifelat de la Merlot, sau  unul uşor picant  de Fetească Neagră.

reţetă Viorel Copolovici

www.pranzuldincaserola.ro

recomandare vin

Cosmin Zidurean

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Monday, August 20th, 2012 at 2:29 pm, LIFESTYLE, RSS feed

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