\u27a4<\/strong> Ingrediente:<\/strong><\/p>\n Pentru tocan\u0103:<\/em><\/p>\n 1kg fricandou\/rasol alb<\/p>\n 12 cepe galbene mici, \u00eentregi<\/p>\n 6-8 c\u0103\u021bei de usturoi<\/p>\n 300 ml vin alb<\/p>\n 300 ml ap\u0103<\/p>\n <\/p>\n Pentru \u0219pe\u021ble:<\/em><\/p>\n 4 ou\u0103<\/p>\n Ulei de m\u0103sline<\/p>\n 200 g f\u0103in\u0103<\/p>\n 2 cuburi de unt<\/p>\n <\/p>\n \u27a4<\/strong> Mod de preparare<\/strong> toc\u0103ni\u021b\u0103 de vit\u0103 cu fricandou Angus:<\/strong><\/p>\n Fricandoul\/rasolul de vit\u0103 Angus se scoate din pung\u0103, se las\u0103 \u00bd or\u0103, ca s\u0103 ajung\u0103 la temperatura camerei, se tapeteaz\u0103 u\u0219or cu un prosop de h\u00e2rtie pentru a absorbi sucurile \u00een exces de la suprafa\u021ba buc\u0103\u021bii de carne. Se \u00eencinge o crati\u021b\u0103 cu ulei de m\u0103sline la foc iute. \u00centre timp se taie bucata contra fibrei \u00een felii groase de 1,5 cm \u0219i se pune \u00een crati\u021b\u0103 la rumenit. \u00cen timpul rumenirii asezon\u0103m cu sare \u0219i piper proasp\u0103t m\u0103cinat.<\/p>\n C\u00e2nd feliile au prins crusta maro specific\u0103, le \u00eentoarcem pe cealalt\u0103 parte cu un cle\u0219te f\u0103r\u0103 s\u0103 le \u00een\u021bep\u0103m \u0219i mic\u0219or\u0103m flac\u0103ra.<\/p>\n \u00cen crati\u021b\u0103 ferim carnea un pic deoparte pentru a crea suficient loc pentru a ad\u0103uga buc\u0103\u021bile \u00eentregi de ceap\u0103 \u0219i usturoiul cur\u0103\u021bat, zdrobit \u0219i t\u0103iat felii sub\u021biri. Amestec\u0103m \u0219i stingem cu vinul alb.<\/p>\n Dup\u0103 ce totul a fiert 2-3 minute \u0219i alcoolul s-a evaporat, ad\u0103ug\u0103m un pahar de ap\u0103, acoperim crati\u021ba cu capacul \u0219i l\u0103s\u0103m s\u0103 fiarb\u0103 la foc mic 30 minute, dup\u0103 care ad\u0103ug\u0103m sucul de ro\u0219ii \u0219i mai l\u0103s\u0103m s\u0103 fiarb\u0103 totul \u00eenc\u0103 o or\u0103. C\u00e2nd toc\u0103ni\u021ba este gata, carnea se poate rupe u\u0219or cu furculi\u021ba.<\/p>\n <\/p>\n \u27a4\u00a0\u0218pe\u021ble (g\u0103lu\u0219te s\u0103se\u0219ti, re\u021bet\u0103 adaptat\u0103 de chef Daniel Joarz\u0103):<\/strong><\/p>\n \u00centre timp prepar\u0103m \u0219pe\u021blele: punem ap\u0103 la fiert \u00eentr-o oal\u0103 \u0219i preg\u0103tim aluatul de \u0219pe\u021ble: omogeniz\u0103m bine ou\u0103le cu un pic de ulei de m\u0103sline \u0219i ad\u0103ug\u0103m f\u0103ina, p\u00e2n\u0103 ce ob\u021binem un aluat moale ca de chec. Turn\u0103m aluatul pe un toc\u0103tor de lemn \u0219i cu un cu\u021bit cu lam\u0103 lung\u0103 por\u021bion\u0103m aluatul \u00een f\u00e2\u0219ii lungi pe care le \u00eempingem de pe toc\u0103tor \u00een oala cu ap\u0103 fierbinte. L\u0103s\u0103m \u0219pe\u021blele maxim 1 minut la fiert, apoi le scoatem din oal\u0103 cu o palet\u0103 \u0219i le cufund\u0103m \u00eentr-un castron cu ap\u0103 rece, pentru a le opri din fierbere.<\/p>\n \u00cencingem pu\u021bin tigaia cu 2 cuburi de unt aromat cu usturoi \u0219i un pic de ulei de m\u0103sline. Punem \u0219pe\u021blele \u00een tigaie, asezon\u0103m cu sare \u0219i piper. Ad\u0103ug\u0103m pu\u021bin p\u0103trunjel, ceap\u0103 verde tocate m\u0103runt \u0219i pu\u021bin cimbru, dup\u0103 ce s-au rumenit \u0219pe\u021blele. Sot\u0103m un pic verdea\u021ba cu g\u0103lu\u0219tele \u0219i stingem focul. \u0218pe\u021blele se servesc \u00eempreun\u0103 cu tocana, al c\u0103rei sos sunt menite s\u0103-l absoarb\u0103.<\/p>\n <\/p>\n \u27a4\u00a0Fricandoul\/rasolul alb de vit\u0103 Angus \u00eel po\u021bi g\u0103si \u00een pachetul Family Pack (<\/strong>AICI<\/a>) sau \u00een Kid Pack (<\/strong>AICI<\/a>)<\/strong><\/p>\n \u27a4\u00a0Premiumangus.ro v\u0103 ureaz\u0103 poft\u0103 bun\u0103!<\/strong>
\n* re\u021bet\u0103 video pentru 5 persoane, creat\u0103 de chef Joarz\u0103 Daniel, ambasador al Regiunii Gastronomice Sibiu 2019<\/p>\n