{"id":1784,"date":"2023-10-20T07:22:37","date_gmt":"2023-10-20T07:22:37","guid":{"rendered":"https:\/\/lifestylerek.com\/?p=1784"},"modified":"2023-09-26T07:50:35","modified_gmt":"2023-09-26T07:50:35","slug":"papardelle-z-krewetkami-wloska-uczta-dla-podniebienia","status":"publish","type":"post","link":"https:\/\/lifestylerek.com\/ro\/papardelle-cu-creveti-un-gust-italian-pentru-palate\/","title":{"rendered":"Papardelle cu creve\u021bi - o s\u0103rb\u0103toare italian\u0103 pentru palat"},"content":{"rendered":"<p><strong>Papardelle este unul dintre cele mai populare tipuri de paste din Italia. Se caracterizeaz\u0103 prin \u0219uvi\u021be late \u0219i plate care se combin\u0103 perfect cu o varietate de sosuri \u0219i garnituri. Papardelle are o istorie \u0219i o tradi\u021bie bogat\u0103 care dateaz\u0103 din Evul Mediu. Numele s\u0103u provine de la cuv\u00e2ntul italian \"pappare\", care \u00eenseamn\u0103 \"a devora\" sau \"a m\u00e2nca cu l\u0103comie\". Nu e de mirare c\u0103 papardelle este at\u00e2t de gustoas\u0103 \u0219i s\u0103\u021bioas\u0103!<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Unul dintre cele mai comune moduri de a servi papardelle este de a le combina cu creve\u021bi. Creve\u021bii sunt crustacee cu o arom\u0103 delicat\u0103 \u0219i dulce, care sunt bogate \u00een proteine, zinc, seleniu \u0219i vitamina B12. Creve\u021bii sunt potrivi\u021bi pentru multe feluri de m\u00e2ncare italiene\u0219ti, deoarece sunt u\u0219or de preparat \u0219i au un timp scurt de g\u0103tit. Creve\u021bii pot fi pr\u0103ji\u021bi, \u00een\u0103bu\u0219i\u021bi, cop\u021bi sau la gr\u0103tar, precum \u0219i marina\u021bi \u00een ierburi \u0219i condimente.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00cen acest articol v\u0103 vom prezenta patru <a href=\"https:\/\/lifestylerek.com\/ro\/category\/kuchnia\/\">reglement\u0103ri<\/a> Pentru papardelle cu creve\u021bi care cu siguran\u021b\u0103 v\u0103 vor \u00eenc\u00e2nta papilele gustative. Fiecare are un sos \u0219i garnituri diferite care confer\u0103 pastelor un caracter \u0219i o arom\u0103 unic\u0103. Fiecare re\u021bet\u0103 este simpl\u0103 \u0219i rapid\u0103 de realizat \u0219i ave\u021bi nevoie doar de c\u00e2teva ingrediente de baz\u0103 pentru a le prepara. Arunca\u021bi o privire la sugestiile noastre \u0219i \u00eencerca\u021bi-le \u00een buc\u0103t\u0103ria dumneavoastr\u0103!<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">Papardelle cu creve\u021bi \u00een sos de ro\u0219ii<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Papardelle cu creve\u021bi \u00een sos de ro\u0219ii este un preparat clasic italian care combin\u0103 ingrediente suculente \u0219i aromate. Sosul de ro\u0219ii este simplu de preparat, dar are o arom\u0103 intens\u0103 \u0219i profund\u0103. Tot ce ave\u021bi nevoie pentru a-l prepara sunt ro\u0219ii, usturoi, ulei de m\u0103sline, sare \u0219i piper. Pute\u021bi ad\u0103uga \u0219i pu\u021bin busuioc sau oregano pentru a sublinia caracterul mediteranean al preparatului.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Creve\u021bii sunt acompaniamentul perfect pentru sosul de ro\u0219ii, deoarece adaug\u0103 lejeritate \u0219i dulcea\u021b\u0103. Pute\u021bi folosi creve\u021bi proaspe\u021bi sau congela\u021bi, dar nu uita\u021bi s\u0103 \u00eei cur\u0103\u021ba\u021bi \u0219i s\u0103 \u00eei usca\u021bi bine \u00eenainte de a-i pr\u0103ji. Pr\u0103ji\u021bi creve\u021bii \u00een ulei de m\u0103sline cu usturoi \u0219i vin alb, ceea ce le d\u0103 un plus de arom\u0103 \u0219i umiditate.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">G\u0103ti\u021bi papardelle conform instruc\u021biunilor de pe ambalaj, apoi ad\u0103uga\u021bi sosul \u0219i creve\u021bii. Servi\u021bi vasul pres\u0103rat cu parmezan ras sau pecorino romano. Iat\u0103 lista de ingrediente \u0219i modul de preparare:<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Ingrediente:<\/span><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">500 g de paste papardelle<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">500 g de creve\u021bi (proaspe\u021bi sau congela\u021bi)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 c\u0103\u021bei de usturoi<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">400 g ro\u0219ii (la conserv\u0103 sau proaspete)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">100 ml de vin alb<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 linguri de ulei de m\u0103sline<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">sare \u0219i piper dup\u0103 gust<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Busuioc sau oregano dup\u0103 gust<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">parmezan sau pecorino romano pentru pres\u0103rare<\/span><\/li>\n<\/ul>\n<h3><span style=\"font-weight: 400;\">Metoda de preparare:<\/span><\/h3>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Dac\u0103 folosi\u021bi creve\u021bi congela\u021bi, dezghe\u021ba\u021bi-i \u00een prealabil \u0219i usca\u021bi-i cu un prosop de h\u00e2rtie. Dac\u0103 folosi\u021bi creve\u021bi proaspe\u021bi, cur\u0103\u021ba\u021bi-i de carcase \u0219i intestine, apoi sp\u0103la\u021bi-i \u0219i usca\u021bi-i.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Se cur\u0103\u021b\u0103 \u0219i se toac\u0103 usturoiul. Dac\u0103 folosi\u021bi ro\u0219ii proaspete, fierbe\u021bi-le \u00een ap\u0103 clocotit\u0103, cur\u0103\u021ba\u021bi-le de pieli\u021b\u0103 \u0219i t\u0103ia\u021bi-le \u00een buc\u0103\u021bi. Dac\u0103 folosi\u021bi ro\u0219ii din conserv\u0103, scurge\u021bi-le de marinat\u0103 \u0219i zdrobi\u021bi-le cu o furculi\u021b\u0103.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u00centr-o oal\u0103 mare, fierbe\u021bi ap\u0103 cu sare \u0219i fierbe\u021bi pastele papardelle al dente, aproximativ 10 minute. Scurge\u021bi pastele \u0219i pune\u021bi-le deoparte.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u00centr-o tigaie mare, se \u00eencing 2 linguri de ulei de m\u0103sline \u0219i se pr\u0103je\u0219te jum\u0103tate din usturoi \u00een el timp de aproximativ un minut, p\u00e2n\u0103 c\u00e2nd \u00eencepe s\u0103 miroas\u0103 aromat. Ad\u0103uga\u021bi creve\u021bii \u0219i pr\u0103ji\u021bi-i timp de aproximativ 5 minute, amestec\u00e2nd din c\u00e2nd \u00een c\u00e2nd, p\u00e2n\u0103 c\u00e2nd devin roz \u0219i moi. Spre sf\u00e2r\u0219itul pr\u0103jirii, ad\u0103uga\u021bi vinul alb \u0219i asezona\u021bi cu sare \u0219i piper. Scoate\u021bi tigaia de pe foc \u0219i l\u0103sa\u021bi-o deoparte.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u00centr-o oal\u0103 mic\u0103, \u00eenc\u0103lzi\u021bi restul de 2 linguri de ulei de m\u0103sline \u0219i sota\u021bi usturoiul r\u0103mas \u00een el timp de aproximativ un minut, p\u00e2n\u0103 c\u00e2nd \u00eencepe s\u0103 miroas\u0103 aromat. Ad\u0103uga\u021bi ro\u0219iile \u0219i g\u0103ti\u021bi la foc mediu timp de aproximativ 15 minute, amestec\u00e2nd din c\u00e2nd \u00een c\u00e2nd, p\u00e2n\u0103 c\u00e2nd sosul se \u00eengroa\u0219\u0103. Se asezoneaz\u0103 cu sare, piper \u0219i busuioc sau oregano, dup\u0103 gust.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u00centr-un castron mare, amesteca\u021bi pastele papardelle cu sosul de ro\u0219ii. Pune\u021bi deasupra creve\u021bii din tigaie \u00een straturi. Pres\u0103ra\u021bi vasul cu parmezan ras sau pecorino romano \u0219i servi\u021bi fierbinte sau c\u0103ldu\u021b.<\/span><\/li>\n<\/ol>\n<h2><span style=\"font-weight: 400;\">Papardelle cu creve\u021bi \u0219i busuioc thailandez<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Papardelle cu creve\u021bi \u0219i busuioc thailandez este un fel de m\u00e2ncare exotic care combin\u0103 aromele buc\u0103t\u0103riei italiene \u0219i asiatice. Busuiocul thailandez este o plant\u0103 aromatic\u0103 care are o arom\u0103 intens\u0103 \u0219i un gust asem\u0103n\u0103tor cu cel al anasonului. Este adesea folosit \u00een buc\u0103t\u0103ria thailandez\u0103, vietnamez\u0103 \u0219i indonezian\u0103 pentru a condimenta m\u00e2nc\u0103rurile din pe\u0219te, carne, legume \u0219i paste. Busuiocul thailandez are, de asemenea, propriet\u0103\u021bi medicinale, deoarece are propriet\u0103\u021bi antiinflamatorii, antibacteriene \u0219i antifungice.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Creve\u021bii sunt acompaniamentul perfect pentru busuiocul thailandez, deoarece adaug\u0103 dulcea\u021b\u0103 \u0219i lejeritate. Pute\u021bi folosi creve\u021bi proaspe\u021bi sau congela\u021bi, dar nu uita\u021bi s\u0103 \u00eei cur\u0103\u021ba\u021bi \u0219i s\u0103 \u00eei usca\u021bi bine \u00eenainte de a-i pr\u0103ji. Pr\u0103ji\u021bi creve\u021bii \u00een ulei de m\u0103sline cu usturoi, ghimbir, sos de soia \u0219i miere pentru un plus de arom\u0103 \u0219i dulcea\u021b\u0103.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">G\u0103ti\u021bi papardelle conform instruc\u021biunilor de pe ambalaj, apoi ad\u0103uga\u021bi creve\u021bii \u0219i busuiocul thailandez. Servi\u021bi m\u00e2ncarea pres\u0103rat\u0103 cu nuci caju pr\u0103jite sau migdale pentru un plus de crocant. Interesant este c\u0103 acest fel de m\u00e2ncare are un gust te perfect cu t\u0103i\u021bei <a href=\"https:\/\/lifestylerek.com\/ro\/gnocchi-dish-patrunsi-in-istorie-habitudini-si-legende\/\">gnocchi<\/a>. Iat\u0103 lista de ingrediente \u0219i modul de preparare:<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Ingrediente:<\/span><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">500 g de paste papardelle<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">500 g de creve\u021bi (proaspe\u021bi sau congela\u021bi)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 c\u0103\u021bei de usturoi<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 cm de ghimbir proasp\u0103t<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 linguri de ulei de m\u0103sline<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 linguri de sos de soia<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 linguri de miere<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">sare \u0219i piper dup\u0103 gust<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">o m\u00e2n\u0103 de frunze de busuioc<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">nuci caju sau migdale pentru a pres\u0103ra deasupra<\/span><\/li>\n<\/ul>\n<h3><span style=\"font-weight: 400;\">Metoda de preparare:<\/span><\/h3>\n<ol>\n<li><span style=\"font-weight: 400;\"> Dac\u0103 folosi\u021bi creve\u021bi congela\u021bi, dezghe\u021ba\u021bi-i \u00een prealabil \u0219i usca\u021bi-i cu un prosop de h\u00e2rtie. Dac\u0103 folosi\u021bi creve\u021bi proaspe\u021bi, cur\u0103\u021ba\u021bi-i de carcase \u0219i intestine, apoi sp\u0103la\u021bi-i \u0219i usca\u021bi-i.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Se cur\u0103\u021b\u0103 \u0219i se toac\u0103 usturoiul. Se decoje\u0219te \u0219i se rade ghimbirul. Se spal\u0103 \u0219i se usuc\u0103 frunzele de busuioc thailandez.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00centr-un bol mic, amesteca\u021bi sosul de soia \u0219i mierea. Pune\u021bi deoparte.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00centr-o tigaie mare, \u00eenc\u0103lzi\u021bi 2 linguri de ulei de m\u0103sline \u0219i pr\u0103ji\u021bi \u00een el jum\u0103tate din usturoi \u0219i ghimbir timp de aproximativ un minut, p\u00e2n\u0103 c\u00e2nd \u00eencep s\u0103 miroas\u0103 aromat. Ad\u0103uga\u021bi creve\u021bii \u0219i pr\u0103ji\u021bi-i timp de aproximativ 5 minute, amestec\u00e2nd din c\u00e2nd \u00een c\u00e2nd, p\u00e2n\u0103 c\u00e2nd devin roz \u0219i moi. Spre sf\u00e2r\u0219itul pr\u0103jirii, ad\u0103uga\u021bi sosul de soia \u0219i mierea \u0219i asezona\u021bi cu sare \u0219i piper. Scoate\u021bi tigaia de pe foc \u0219i l\u0103sa\u021bi-o deoparte.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00centr-o oal\u0103 mare, fierbe\u021bi ap\u0103 cu sare \u0219i fierbe\u021bi pastele papardelle al dente, aproximativ 10 minute. Scurge\u021bi pastele \u0219i pune\u021bi-le deoparte.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00centr-un castron mare, amesteca\u021bi t\u0103i\u021beii papardelle cu creve\u021bii \u0219i sosul. Se a\u0219az\u0103 deasupra frunzele de busuioc thailandez. Pres\u0103ra\u021bi vasul cu nuci caju pr\u0103jite sau migdale \u0219i servi\u021bi fierbinte, sau c\u0103ldu\u021b.<\/span><\/li>\n<\/ol>\n<h2><span style=\"font-weight: 400;\">Papardelle cu creve\u021bi \u0219i ro\u0219ii uscate la soare<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Papardelle cu creve\u021bi \u0219i ro\u0219ii uscate la soare este un fel de m\u00e2ncare cu o arom\u0103 bogat\u0103 \u0219i dulce-acri\u0219oar\u0103, perfect\u0103 pentru zilele mai reci. Ro\u0219iile uscate la soare sunt ro\u0219ii c\u0103rora li s-a retras apa prin uscare la soare sau \u00een cuptor. Acestea au o culoare ro\u0219ie intens\u0103 \u0219i o coaj\u0103 u\u0219or crocant\u0103. Ro\u0219iile uscate la soare sunt bogate \u00een licopen, un antioxidant care protejeaz\u0103 \u00eempotriva radicalilor liberi \u0219i previne bolile de inim\u0103 \u0219i cancerul.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Creve\u021bii sunt acompaniamentul perfect pentru ro\u0219iile uscate la soare, deoarece adaug\u0103 dulcea\u021b\u0103 \u0219i lejeritate. Pute\u021bi folosi creve\u021bi proaspe\u021bi sau congela\u021bi, dar nu uita\u021bi s\u0103 \u00eei cur\u0103\u021ba\u021bi \u0219i s\u0103 \u00eei usca\u021bi bine \u00eenainte de a-i pr\u0103ji. Pr\u0103ji\u021bi creve\u021bii \u00een ulei de m\u0103sline cu usturoi, sare \u0219i piper pentru o arom\u0103 simpl\u0103 \u0219i delicat\u0103.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">G\u0103ti\u021bi papardelle conform instruc\u021biunilor de pe ambalaj, apoi ad\u0103uga\u021bi creve\u021bii \u0219i ro\u0219iile uscate la soare. Servi\u021bi vasul pres\u0103rat cu parmezan ras sau br\u00e2nz\u0103 ricotta pentru un plus de cremozitate. Iat\u0103 lista de ingrediente \u0219i modul de preparare:<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Ingrediente:<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">- 500 g de paste papardelle<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- 500 g de creve\u021bi (proaspe\u021bi sau congela\u021bi)<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- 4 c\u0103\u021bei de usturoi<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- 200 g ro\u0219ii uscate la soare<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- 4 linguri de ulei de m\u0103sline<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- sare \u0219i piper dup\u0103 gust<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- Parmezan sau br\u00e2nz\u0103 ricotta pentru a pres\u0103ra deasupra<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Metoda de preparare:<\/span><\/h3>\n<ol>\n<li><span style=\"font-weight: 400;\"> Dac\u0103 folosi\u021bi creve\u021bi congela\u021bi, dezghe\u021ba\u021bi-i \u00een prealabil \u0219i usca\u021bi-i cu un prosop de h\u00e2rtie. Dac\u0103 folosi\u021bi creve\u021bi proaspe\u021bi, cur\u0103\u021ba\u021bi-i de carcase \u0219i intestine, apoi sp\u0103la\u021bi-i \u0219i usca\u021bi-i.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Se cur\u0103\u021b\u0103 \u0219i se toac\u0103 usturoiul. Dac\u0103 folosi\u021bi ro\u0219ii uscate la soare cu saramur\u0103, scurge\u021bi-le \u0219i t\u0103ia\u021bi-le \u00een buc\u0103\u021bi mai mici. Dac\u0103 folosi\u021bi ro\u0219ii uscate la soare f\u0103r\u0103 saramur\u0103, \u00eenmuia\u021bi-le \u00een ap\u0103 cald\u0103 timp de aproximativ 15 minute, apoi scurge\u021bi-le \u0219i t\u0103ia\u021bi-le \u00een buc\u0103\u021bi mai mici.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00centr-o tigaie mare, se \u00eencing 2 linguri de ulei de m\u0103sline \u0219i se pr\u0103je\u0219te jum\u0103tate din usturoi \u00een el timp de aproximativ un minut, p\u00e2n\u0103 c\u00e2nd \u00eencepe s\u0103 miroas\u0103 aromat. Ad\u0103uga\u021bi creve\u021bii \u0219i pr\u0103ji\u021bi-i timp de aproximativ 5 minute, amestec\u00e2nd din c\u00e2nd \u00een c\u00e2nd, p\u00e2n\u0103 c\u00e2nd devin roz \u0219i moi. Se condimenteaz\u0103 cu sare \u0219i piper. Lua\u021bi tigaia de pe foc \u0219i l\u0103sa\u021bi-o deoparte.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00centr-o tigaie mare, \u00eenc\u0103lzi\u021bi restul de 2 linguri de ulei de m\u0103sline \u0219i pr\u0103ji\u021bi usturoiul r\u0103mas \u00een el timp de aproximativ un minut, p\u00e2n\u0103 c\u00e2nd \u00eencepe s\u0103 miroas\u0103 aromat. Ad\u0103uga\u021bi ro\u0219iile uscate la soare \u0219i pr\u0103ji\u021bi-le timp de aproximativ 10 minute, amestec\u00e2nd din c\u00e2nd \u00een c\u00e2nd, p\u00e2n\u0103 c\u00e2nd se \u00eenmoaie \u0219i se caramelizeaz\u0103 u\u0219or. Se asezoneaz\u0103 cu sare \u0219i piper.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00centr-o oal\u0103 mare, fierbe\u021bi ap\u0103 cu sare \u0219i fierbe\u021bi pastele papardelle al dente, aproximativ 10 minute. Scurge\u021bi pastele \u0219i pune\u021bi-le deoparte.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00centr-un castron mare, amesteca\u021bi pastele papardelle cu creve\u021bii \u0219i ro\u0219iile uscate la soare. Se presar\u0103 vasul cu parmezan ras sau br\u00e2nz\u0103 ricotta \u0219i se serve\u0219te cald sau c\u0103ldu\u021b.<\/span><\/li>\n<\/ol>\n<h2><span style=\"font-weight: 400;\">Papardelle cu creve\u021bi \u0219i dovlecei<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Papardelle cu creve\u021bi \u0219i dovlecei este un fel de m\u00e2ncare cu o arom\u0103 u\u0219oar\u0103 \u0219i r\u0103coritoare, perfect\u0103 pentru zilele mai calde. Dovlecelul este o legum\u0103 cu o arom\u0103 delicat\u0103 \u0219i o textur\u0103 crocant\u0103 care este bogat\u0103 \u00een vitamina C, potasiu, fibre \u0219i ap\u0103. Dovlecelul este potrivit pentru multe feluri de m\u00e2ncare italiene\u0219ti, deoarece este u\u0219or de preparat \u0219i are un timp scurt de g\u0103tit. Dovlecelul poate fi pr\u0103jit, fiert, copt sau la gr\u0103tar, precum \u0219i ras \u0219i ad\u0103ugat la pr\u0103jituri.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Creve\u021bii sunt acompaniamentul perfect pentru dovlecei, deoarece adaug\u0103 dulcea\u021b\u0103 \u0219i lejeritate. Pute\u021bi folosi creve\u021bi proaspe\u021bi sau congela\u021bi, dar nu uita\u021bi s\u0103 \u00eei cur\u0103\u021ba\u021bi \u0219i s\u0103 \u00eei usca\u021bi bine \u00eenainte de a-i pr\u0103ji. Pr\u0103ji\u021bi creve\u021bii \u00een unt cu usturoi, suc de l\u0103m\u00e2ie \u0219i p\u0103trunjel pentru un plus de arom\u0103 \u0219i prospe\u021bime.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">G\u0103ti\u021bi papardelle conform instruc\u021biunilor de pe ambalaj, apoi ad\u0103uga\u021bi creve\u021bii \u0219i dovleceii. Servi\u021bi vasul pres\u0103rat cu parmezan ras sau mozzarella pentru un plus de cremozitate. Iat\u0103 lista de ingrediente \u0219i modul de preparare:<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Ingrediente:<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">- 500 g de paste papardelle<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- 500 g de creve\u021bi (proaspe\u021bi sau congela\u021bi)<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- 4 c\u0103\u021bei de usturoi<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- 2 dovlecei mici<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- 4 linguri de unt<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- sucul de la 1 l\u0103m\u00e2ie<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- o m\u00e2n\u0103 de p\u0103trunjel<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- sare \u0219i piper dup\u0103 gust<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- Parmezan sau mozzarella pentru a pres\u0103ra deasupra<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Metoda de preparare:<\/span><\/h3>\n<ol>\n<li><span style=\"font-weight: 400;\"> Dac\u0103 folosi\u021bi creve\u021bi congela\u021bi, dezghe\u021ba\u021bi-i \u00een prealabil \u0219i usca\u021bi-i cu un prosop de h\u00e2rtie. Dac\u0103 folosi\u021bi creve\u021bi proaspe\u021bi, cur\u0103\u021ba\u021bi-i de carcase \u0219i intestine, apoi sp\u0103la\u021bi-i \u0219i usca\u021bi-i.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Se cur\u0103\u021b\u0103 \u0219i se taie dovlecelul. Se spal\u0103 \u0219i se usuc\u0103 p\u0103trunjelul \u0219i se toac\u0103 m\u0103runt.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Se spal\u0103 \u0219i se usuc\u0103 dovleceii. Se taie \u00een felii sau se dau pe o r\u0103z\u0103toare grosier\u0103.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00centr-o tigaie mare, se topesc 2 linguri de unt \u0219i se pr\u0103je\u0219te \u00een el jum\u0103tate din usturoi timp de aproximativ un minut, p\u00e2n\u0103 c\u00e2nd \u00eencepe s\u0103 miroas\u0103 aromat. Ad\u0103uga\u021bi creve\u021bii \u0219i pr\u0103ji\u021bi-i timp de aproximativ 5 minute, amestec\u00e2nd din c\u00e2nd \u00een c\u00e2nd, p\u00e2n\u0103 c\u00e2nd sunt roz \u0219i moi. Spre sf\u00e2r\u0219itul pr\u0103jirii, ad\u0103uga\u021bi sucul de l\u0103m\u00e2ie \u0219i jum\u0103tate din p\u0103trunjel. Se asezoneaz\u0103 cu sare \u0219i piper. Se ia tigaia de pe foc \u0219i se las\u0103 deoparte.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00centr-o tigaie mare, topi\u021bi restul de 2 linguri de unt \u0219i pr\u0103ji\u021bi usturoiul r\u0103mas \u00een el timp de aproximativ un minut, p\u00e2n\u0103 c\u00e2nd \u00eencepe s\u0103 miroas\u0103 aromat. Ad\u0103uga\u021bi dovlecelul \u0219i pr\u0103ji\u021bi-l timp de aproximativ 10 minute, amestec\u00e2nd din c\u00e2nd \u00een c\u00e2nd, p\u00e2n\u0103 se \u00eenmoaie \u0219i se rumene\u0219te. Se asezoneaz\u0103 cu sare \u0219i piper.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00centr-o oal\u0103 mare, fierbe\u021bi ap\u0103 cu sare \u0219i fierbe\u021bi pastele papardelle al dente, aproximativ 10 minute. Scurge\u021bi pastele \u0219i pune\u021bi-le deoparte.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00centr-un castron mare, se amestec\u0103 pastele papardelle cu creve\u021bii \u0219i dovleceii. Se presar\u0103 vasul cu parmezan ras sau mozzarella \u0219i se serve\u0219te cald sau c\u0103ldu\u021b.<\/span><\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">Bucura\u021bi-v\u0103!<\/span><\/p>","protected":false},"excerpt":{"rendered":"<p>Papardelle to jeden z najpopularniejszych rodzaj\u00f3w makaronu we W\u0142oszech. Charakteryzuje si\u0119 szerokimi i p\u0142askimi nitkami, kt\u00f3re doskonale \u0142\u0105cz\u0105 si\u0119 z r\u00f3\u017cnymi sosami i dodatkami. Papardelle ma bogat\u0105 histori\u0119 i tradycj\u0119, kt\u00f3ra si\u0119ga \u015bredniowiecza. Jego nazwa pochodzi od w\u0142oskiego s\u0142owa \u201cpappare\u201d, kt\u00f3re oznacza \u201cpo\u017cera\u0107\u201d lub \u201czach\u0142annie je\u015b\u0107\u201d. Nie ma si\u0119 co dziwi\u0107, \u017ce papardelle jest tak [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1789,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[32],"tags":[],"class_list":["post-1784","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchnia"],"_links":{"self":[{"href":"https:\/\/lifestylerek.com\/ro\/wp-json\/wp\/v2\/posts\/1784","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lifestylerek.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lifestylerek.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/ro\/wp-json\/wp\/v2\/comments?post=1784"}],"version-history":[{"count":0,"href":"https:\/\/lifestylerek.com\/ro\/wp-json\/wp\/v2\/posts\/1784\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/ro\/wp-json\/wp\/v2\/media\/1789"}],"wp:attachment":[{"href":"https:\/\/lifestylerek.com\/ro\/wp-json\/wp\/v2\/media?parent=1784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lifestylerek.com\/ro\/wp-json\/wp\/v2\/categories?post=1784"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lifestylerek.com\/ro\/wp-json\/wp\/v2\/tags?post=1784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}