1. Salsa verde: 2. Sos cremos de piper: 3. Sos rapid de vin ro\u0219u: 4. Sos de ciuperci: 5. <\/strong>Sos la rece:
\n<\/strong>Gata \u00een 15 minute, acest sos pentru carne de vit\u0103 cu specific italian este verde picant \u0219i nu necesit\u0103 fierbere. Preg\u0103tirea este simpl\u0103: se taie m\u0103runt c\u00e2te o leg\u0103tur\u0103 de p\u0103trunjel, arpagic \u0219i ment\u0103 proasp\u0103t\u0103 \u0219i se amestec\u0103 \u00eentr-un bol \u00eempreun\u0103 cu 1 linguri\u021b\u0103 de capere, 2 sau 3 hamsii, 1 gr\u0103unte de usturoi zdrobit, sucul de la o l\u0103m\u00e2ie \u0219i 3 linguri de ulei de m\u0103sline. Se amestec\u0103 bine \u0219i se asezoneaz\u0103 dup\u0103 gust.<\/p>\n
\n<\/strong>Se pun 2 linguri de o\u021bet balsamic din vin ro\u0219u \u00eentr-o tigaie ad\u00e2nc\u0103 antiaderent\u0103 \u0219i se aduce la punctul de fierbere. Se adaug\u0103 150 ml de stoc de pui \u0219i se reduce totul p\u00e2n\u0103 la jum\u0103tate la foc mare. Se adaug\u0103 2 linguri\u021be de piper verde, zdrobind c\u00e2teva dintre ele u\u0219or cu dosul lingurii de lemn. Se asezoneaz\u0103, se readuce la punctul de fierbere, se adaug\u0103 4 linguri de sm\u00e2nt\u00e2n\u0103 dulce, se omogenizeaz\u0103 \u0219i se las\u0103 la foc mic \u00eenc\u0103 1-2 minute, p\u00e2n\u0103 ce amestecul cap\u0103t\u0103 un pic de consisten\u021b\u0103.<\/p>\n
\n<\/strong>Prin acest sos bogat \u0219i u\u0219or alcoolizat opta\u021bi pentru un bistro clasic. Se toarn\u0103 250 ml de stoc de vit\u0103 \u00eentr-o crati\u021b\u0103 \u0219i se reduce la jum\u0103tate. Se adaug\u0103 125 ml de vin ro\u0219u, 2 linguri\u021be de zah\u0103r brun \u0219i 1 linguri\u021b\u0103 de o\u021bet balsamic \u0219i se mai las\u0103 \u00eenc\u0103 10 minute la foc mare, p\u00e2n\u0103 ce lichidul ajunge la jum\u0103tate. Condimenta\u021bi dup\u0103 gust \u0219i servi\u021bi.<\/p>\n
\n<\/strong>Nimeni nu ar str\u00e2mba din nas la un sos retro din ciuperci la gr\u0103tar, dar acest sos cremos este \u0219i mai rafinat. Se \u00eencinge 1 lingur\u0103 de ulei de m\u0103sline \u00eentr-o tigaie \u0219i se adaug\u0103 6 ciuperci de cultur\u0103 t\u0103iate felii, se c\u0103lesc 5 minute p\u00e2n\u0103 se \u00eenmoaie, apoi se adaug\u0103 un c\u0103\u021bel de usturoi \u0219i 2 linguri de brandy \u0219i se amestec\u0103. Se las\u0103 la fiert p\u00e2n\u0103 ce brandy-ul se evapor\u0103, apoi se adaug\u0103 4 linguri de sm\u00e2nt\u00e2n\u0103 dulce \u0219i 1 linguri\u021b\u0103 de mu\u0219tar cu boabe \u00eentregi. Se las\u0103 la foc mic s\u0103 fiarb\u0103 \u00eenc\u0103 2-3 minute, se asezoneaz\u0103 dup\u0103 gust \u0219i se serve\u0219te.<\/p>\n
\n<\/strong>\u00centr-un bol destul de \u00eenc\u0103p\u0103tor se pun 1 cea\u0219c\u0103 de boabe de porumb, \u00a0\u00bd cea\u0219c\u0103 de ro\u0219ii t\u0103iate cubule\u021be \u0219i cur\u0103\u021bate de semin\u021be, \u00bd cea\u0219c\u0103 de castrave\u021bi t\u0103ia\u021bi, f\u0103r\u0103 semin\u021be, 3 linguri de ceap\u0103 verde t\u0103iat\u0103 m\u0103runt, 2 linguri\u021be de o\u021bet din cidru de mere, 2 linguri\u021be de ulei de m\u0103sline, 1 linguri\u021b\u0103 de zah\u0103r, 1\/2 linguri\u021b\u0103 chimen m\u0103cinat \u0219i \u00bc linguri\u021be de sare. Toate ingredientele se amestec\u0103 bine, se acoper\u0103 \u0219i se las\u0103 la frigider cel pu\u021bin 1 or\u0103, pentru a permite aromelor s\u0103 se \u00eentrep\u0103trund\u0103. Se serve\u0219te rece. Dac\u0103 folosi\u021bi boabe de porumb proasp\u0103t coapte, nu mai este nevoie s\u0103 ad\u0103uga\u021bi linguri\u021ba de zah\u0103r la prepararea sosului.<\/p>\n