\ud83d\udc68\u200d\ud83d\udc69\u200d\ud83d\udc67\u200d\ud83d\udc66Por\u021bii<\/p>\n
4 persoane<\/p>\n
\u23f1\ufe0fTimp<\/p>\n
Timp de preparare: 10 minute<\/p>\n
Timp de g\u0103tire: 15 minute<\/p>\n
\ud83d\uded2Ingrediente<\/p>\n
200 g br\u00e2nz\u0103 albastr\u0103 (Bleu d’Auvergne, Roquefort sau Fourme d’Ambert)<\/p>\n
200 g br\u00e2nz\u0103 ras\u0103, topit\u0103 (Emmental sau Comt\u00e9)<\/p>\n
20 cl sm\u00e2nt\u00e2n\u0103 proasp\u0103t\u0103 integral\u0103<\/p>\n
10 cl lapte integral<\/p>\n
1 c\u0103\u021bel de usturoi<\/p>\n
1 linguri\u021b\u0103 amidon de porumb<\/p>\n
Piper negru proasp\u0103t m\u0103cinat<\/p>\n
(Op\u021bional) 1 v\u00e2rf de cu\u021bit de nuc\u0219oar\u0103<\/p>\n
\ud83d\udc49Pentru servire: p\u00e2ine \u021b\u0103r\u0103neasc\u0103 sau baghet\u0103, t\u0103iat\u0103 cubule\u021be<\/p>\n
\ud83d\udc69\u200d\ud83c\udf73Preparare pas cu pas<\/p>\n
\ud83d\udc69\u200d\ud83c\udf73Preparare pas cu pas<\/p>\n
PAGINA URM\u0102TOARE
\n1. Preg\u0103ti\u021bi br\u00e2nzeturile<\/p>\n
T\u0103ia\u021bi br\u00e2nza albastr\u0103 \u00een buc\u0103\u021bi mici pentru a o topi mai u\u0219or.
\nR\u0103ze\u0219te sau tope\u0219te br\u00e2nza dac\u0103 nu ai f\u0103cut-o deja.<\/p>\n
2. Condimenteaz\u0103 vasul de fondue<\/p>\n
Frec\u021bioneaz\u0103 interiorul vasului sau al vasului de fondue cu un c\u0103\u021bel de usturoi t\u0103iat \u00een jum\u0103tate.<\/p>\n
Acest lucru va ad\u0103uga arom\u0103 f\u0103r\u0103 a fi prea tare.<\/p>\n
3. \u00cenc\u0103lze\u0219te baza<\/p>\n
Turne sm\u00e2nt\u00e2na \u0219i laptele \u00een vas.<\/p>\n
\u00cenc\u0103lze\u0219te la foc mic, nu fierbe.<\/p>\n
4. Tope\u0219te br\u00e2nzeturile<\/p>\n
Mai \u00eent\u00e2i adaug\u0103 br\u00e2nza albastr\u0103 \u0219i amestec\u0103 u\u0219or p\u00e2n\u0103 \u00eencepe s\u0103 se topeasc\u0103.<\/p>\n
Apoi adaug\u0103 treptat br\u00e2nza ras\u0103, amestec\u00e2nd constant cu o lingur\u0103 de lemn.<\/p>\n
5. \u00cengroa\u0219\u0103 fondue<\/p>\n
Dizolv\u0103 amidonul de porumb \u00eentr-o lingur\u0103 de lapte rece \u0219i toarn\u0103 amestecul \u00een fondue.<\/p>\n
Continu\u0103 s\u0103 amesteci u\u0219or p\u00e2n\u0103 ob\u021bii o consisten\u021b\u0103 omogen\u0103, asem\u0103n\u0103toare glazurii.<\/p>\n
6. Condimenteaz\u0103<\/p>\n
Ad\u0103ug\u0103 piper dup\u0103 gust \u0219i un praf de nuc\u0219oar\u0103, dac\u0103 dore\u0219ti.<\/p>\n
Gust\u0103 \u0219i ajusteaz\u0103 dac\u0103 este necesar.<\/p>\n
7. Servi<\/p>\n
Turne fondue fierbinte \u00eentr-un vas de fondue sau \u021bine-l cald la foc foarte mic.<\/p>\n
Servi\u021bi imediat cu p\u00e2ine.<\/p>\n
\ud83c\udf3fsfat tradi\u021bional<\/p>\n
Amesteca\u021bi \u00eentotdeauna fondue-ul cu o lingur\u0103, mi\u0219c\u00e2ndu-l \u00een form\u0103 de opt: aceasta este o metod\u0103 tradi\u021bional\u0103 de a men\u021bine consisten\u021ba uniform\u0103 \u0219i de a preveni lipirea br\u00e2nzei.<\/p>\n","protected":false},"excerpt":{"rendered":"
\ud83d\udc68\u200d\ud83d\udc69\u200d\ud83d\udc67\u200d\ud83d\udc66Por\u021bii 4 persoane \u23f1\ufe0fTimp Timp de preparare: 10 minute Timp de g\u0103tire: 15 minute \ud83d\uded2Ingrediente 200 g br\u00e2nz\u0103 albastr\u0103 (Bleu…<\/p>\n","protected":false},"author":1,"featured_media":2274,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2273","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2273","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/comments?post=2273"}],"version-history":[{"count":1,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2273\/revisions"}],"predecessor-version":[{"id":2275,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2273\/revisions\/2275"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/2274"}],"wp:attachment":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=2273"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=2273"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=2273"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}