{"id":10093,"date":"2025-12-26T11:41:32","date_gmt":"2025-12-26T11:41:32","guid":{"rendered":"https:\/\/info-eforie.ro\/index.php\/2025\/12\/26\/retete-delicioase-din-resturile-de-curcan-propuse-de-bucatari-premiati-cu-stele-michelin\/"},"modified":"2025-12-26T11:41:32","modified_gmt":"2025-12-26T11:41:32","slug":"retete-delicioase-din-resturile-de-curcan-propuse-de-bucatari-premiati-cu-stele-michelin","status":"publish","type":"post","link":"https:\/\/info-eforie.ro\/index.php\/2025\/12\/26\/retete-delicioase-din-resturile-de-curcan-propuse-de-bucatari-premiati-cu-stele-michelin\/","title":{"rendered":"Re\u021bete delicioase din resturile de curcan, propuse de buc\u0103tari premia\u021bi cu stele Michelin"},"content":{"rendered":"<div>\n<p>Unii dintre cei mai aprecia\u021bi buc\u0103tari din Marea Britanie propun solu\u021bii simple pentru refolosirea resturilor de Cr\u0103ciun. Curcanul, unul dintre felurile culinare care dau motive de nelini\u0219te c\u00e2nd nu este consumat complet, poate fi transformat \u00een noi preparate delicioase, arat\u0103 ace\u0219tia. <\/p>\n<div><picture loading=\"eager\" width=\"1400\" height=\"750\" alt=\"Curcanul r\u0103mas dup\u0103 Cr\u0103ciun poate fi refolosit \u00een numeroase re\u021bete. Sursa: Pixabay.com\"><source type=\"image\/webp\"  media=\"(min-width: 1400px)\"><source type=\"image\/webp\"  media=\"(min-width: 1000px)\"><source type=\"image\/webp\"  media=\"(min-width: 700px)\"><source type=\"image\/jpeg\"  media=\"(min-width: 1400px)\"><source type=\"image\/jpeg\"  media=\"(min-width: 1000px)\"><source type=\"image\/jpeg\"  media=\"(min-width: 700px)\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/cdn.adh.reperio.news\/image-4\/490e0f87-bbd5-4929-beb9-ae5de75e9580\/index.jpeg?p=a%3D1%26co%3D1.05%26w%3D700%26h%3D750%26r%3Dcontain%26f%3Dwebp\" alt=\"Curcanul r\u0103mas dup\u0103 Cr\u0103ciun poate fi refolosit \u00een numeroase re\u021bete. Sursa: Pixabay.com\" width=\"1400\" height=\"750\" loading=\"eager\"><\/picture>\n<p>Curcanul r\u0103mas dup\u0103 Cr\u0103ciun poate fi refolosit \u00een numeroase re\u021bete. Sursa: Pixabay.com<\/p>\n<\/div>\n<p><a href=\"https:\/\/adevarul.ro\/stil-de-viata\/bucatarie\/preparatul-traditional-romanesc-cu-origini-antice-2493431.html\">Al\u0103turi de m\u00e2nc\u0103rurile din carne de porc <\/a>aproape nelipsite de pe mesele festive, carnea de curcan \u0219i-a f\u0103cut \u0219i ea loc \u00een preferin\u021bele multor familii de rom\u00e2ni, fiind considerat\u0103 mai \u201eu\u0219oar\u0103\u201d dec\u00e2t tradi\u021bionalele preparate de porc. <\/p>\n<p>Adesea, re\u021betele de curcan g\u0103tite cu ocazia Cr\u0103ciunului nu ajung s\u0103 fie consumate complet, iar resturile \u00eei pun \u00een \u00eencurc\u0103tur\u0103 pe oameni. Mai mul\u021bi buc\u0103tari din marea Britanie, premia\u021bi cu stele Michelin pentru arta culinar\u0103 au oferit re\u021bete ingenioase pentru a folosi carnea r\u0103mas\u0103 dup\u0103 Cr\u0103ciun \u00een alte preparate delicioase, <a href=\"https:\/\/adevarul.ro\/stil-de-viata\/bucatarie\/retetele-delicioase-de-sarbatori-ale-romei-antice-2496447.html?fbclid=IwY2xjawO53gtleHRuA2FlbQIxMQBzcnRjBmFwcF9pZBAyMjIwMzkxNzg4MjAwODkyAAEe4GaT8q4tl2lwf-vk9o4tsEcz4R97L596hUVWpQIZsBM-tDKaMRX_hn-dkM8_aem_TvA4ziXZe2QxCjiNhn0csg\">ce pot fi consumate \u00een zilele urm\u0103toare. <\/a><\/p>\n<h2>\u201eVol-au-vent cu curcan \u0219i sos supr\u00eame\u201d<\/h2>\n<p>Alain Roux, un buc\u0103tar din Berkshire, recompensat cu trei stele Michelin, a propus, potrivit <a href=\"https:\/\/www.thetimes.com\/life-style\/luxury\/article\/christmas-leftover-recipes-taste-test-michelin-chefs-9jmv2x0ng\" rel=\"nofollow\">publica\u021biei The Times,<\/a> o re\u021bet\u0103 simpl\u0103 \u0219i versatil\u0103 pentru a pune \u00een valoare resturile de curcan, numit\u0103 \u201eVol-au-vent cu curcan \u0219i sos supr\u00eame\u201d<\/p>\n<p>Foietajul pentru vol-au-vent poate fi preg\u0103tit cu c\u00e2teva zile \u00eenainte \u0219i copt \u00een ziua servirii. <a href=\"https:\/\/adevarul.ro\/stil-de-viata\/bucatarie\/zacusca-delicatesa-din-camarile-romanilor-2472807.html\">Asamblarea preparatului, <\/a>\u00eens\u0103, trebuie f\u0103cut\u0103 \u00een ultimul moment, aminte\u0219te acesta. <\/p>\n<p><i>Ingrediente<\/i><\/p>\n<p><i>Vol-au-vent<\/i><\/p>\n<p>1 kg aluat foietaj (rapid sau cu unt, cump\u0103rat)<\/p>\n<p>F\u0103in\u0103 pentru pres\u0103rat<\/p>\n<p>1 g\u0103lbenu\u0219 de ou amestecat cu 2 linguri\u021be de lapte \u0219i un praf de sare, pentru uns<\/p>\n<p><i>Umplutur\u0103<\/i><\/p>\n<p>150 g ciuperci champignon<\/p>\n<p>300 ml sup\u0103 de pui (sau legume), pentru po\u0219area ciupercilor<\/p>\n<p>200 g umplutur\u0103 g\u0103tit\u0103 r\u0103mas\u0103 (t\u0103iat\u0103 \u00een buc\u0103\u021bi sau felii)<\/p>\n<p>100 g castane g\u0103tite r\u0103mase<\/p>\n<p>300 g curcan g\u0103tit r\u0103mas (cuburi, buc\u0103\u021bi sau felii)<\/p>\n<p>2 linguri p\u0103trunjel cu frunz\u0103 plat\u0103, tocat<\/p>\n<p><i>Sos<\/i><\/p>\n<p>15 g unt<\/p>\n<p>15 g f\u0103in\u0103 alb\u0103<\/p>\n<p>250 ml din lichidul r\u0103mas de la fierberea ciupercilor<\/p>\n<p>150 ml \u0219ampanie r\u0103mas\u0103<\/p>\n<p>150 ml sm\u00e2nt\u00e2n\u0103 pentru g\u0103tit (dubl\u0103)<\/p>\n<p>20 g unt rece, t\u0103iat cubule\u021be<\/p>\n<p>Sare, piper m\u0103cinat \u0219i nuc\u0219oar\u0103<\/p>\n<p><i>Mod de preparare<\/i><\/p>\n<p>Pre\u00eenc\u0103lze\u0219te cuptorul la 210\u00b0C \u0219i tapeteaz\u0103 o tav\u0103 cu h\u00e2rtie de copt.<\/p>\n<p>Pe o suprafa\u021b\u0103 u\u0219or \u00eenf\u0103inat\u0103, \u00eentinde aluatul la dimensiunea de 80 \u00d7 30 cm \u0219i grosimea de 3\u20134 mm.<\/p>\n<p>Decupeaz\u0103 3 cercuri de aluat cu diametrul de 24 cm. A\u0219az\u0103 unul pe tava preg\u0103tit\u0103 \u0219i unge-l u\u0219or cu amestecul de ou.<\/p>\n<p>Cu un inel de tort de 16 cm, taie al doilea cerc. Ridic\u0103 inelul exterior \u0219i a\u0219az\u0103-l peste primul cerc uns. Unge-l u\u0219or \u0219i acoper\u0103 cu al treilea cerc. D\u0103 la frigider 20 de minute.<\/p>\n<p>Cu un cu\u021bit mic, cresteaz\u0103 vertical marginile vol-au-vent-ului, de jur \u00eemprejur, p\u00e2n\u0103 la o ad\u00e2ncime de 1 mm. Unge \u00eentreaga suprafa\u021b\u0103 cu ou.<\/p>\n<p>Cu v\u00e2rful cu\u021bitului, marcheaz\u0103 pe deasupra o margine de 4 cm, tras\u00e2nd linii \u00een sfert de cerc. \u00cen interiorul marginii, cresteaz\u0103 un model \u00een re\u021bea \u2014 acesta va deveni capacul.<\/p>\n<p>Coace 15 minute, apoi reduce temperatura la 170\u00b0C \u0219i mai coace 20\u201325 de minute, p\u00e2n\u0103 devine auriu pe dedesubt.<\/p>\n<p>Scoate din cuptor \u0219i, cu v\u00e2rful cu\u021bitului, decupeaz\u0103 capacul central. Ridic\u0103-l cu grij\u0103, apoi \u00eendep\u0103rteaz\u0103 \u0219i arunc\u0103 aluatul crud din interior.<\/p>\n<p>Transfer\u0103 carcasa de vol-au-vent pe un gr\u0103tar \u0219i las-o deoparte. Redu temperatura cuptorului la 150\u00b0C.<\/p>\n<p>Pune ciupercile curate, cei 300 ml de sup\u0103, c\u00e2teva pic\u0103turi de suc de l\u0103m\u00e2ie, sare \u0219i piper \u00eentr-o crati\u021b\u0103. Fierbe, apoi acoper\u0103 \u0219i las\u0103 la foc mic 5\u20136 minute. Scurge ciupercile \u0219i p\u0103streaz\u0103 lichidul pentru sos.<\/p>\n<p>Pentru sos, prepar\u0103 un roux alb: tope\u0219te untul \u00eentr-o crati\u021b\u0103. Ia de pe foc, adaug\u0103 f\u0103ina \u0219i amestec\u0103 cu telul. Pune din nou pe foc mediu \u0219i g\u0103te\u0219te 3 minute, amestec\u00e2nd continuu.<\/p>\n<p>Toarn\u0103 cei 250 ml (preferabil reci) de lichid p\u0103strat peste roux, amestec\u00e2nd constant, apoi fierbe la foc mediu 4\u20135 minute, amestec\u00e2nd ocazional.<\/p>\n<p>Adaug\u0103 \u0219ampania \u0219i sm\u00e2nt\u00e2na. Fierbe \u00eenc\u0103 10 minute, amestec\u00e2nd din c\u00e2nd \u00een c\u00e2nd, p\u00e2n\u0103 c\u00e2nd sosul \u00eembrac\u0103 spatele lingurii.<\/p>\n<p>La foc mic, \u00eencorporeaz\u0103 untul rece \u0219i asezoneaz\u0103 dup\u0103 gust. P\u0103streaz\u0103 cald p\u00e2n\u0103 la servire.<\/p>\n<p>Pentru servire, \u00eenc\u0103lze\u0219te umplutura, castanele, curcanul \u0219i ciupercile la cuptor 7\u20138 minute, c\u00e2t s\u0103 fie fierbin\u021bi.<\/p>\n<p>\u00cenc\u0103lze\u0219te carcasa de vol-au-vent \u00een cuptor 5 minute, apoi mut-o pe un platou cald.<\/p>\n<p>Pune umplutura \u0219i castanele \u00een interior, urmate de curcan \u0219i ciuperci. Toarn\u0103 sos supr\u00eame deasupra \u0219i presar\u0103 p\u0103trunjelul.<\/p>\n<p>A\u0219az\u0103 capacul de foietaj deasupra, u\u0219or \u00eenclinat, \u0219i serve\u0219te imediat. Ofer\u0103 restul de sos separat.<\/p>\n<h2>Pl\u0103cint\u0103 de curcan<\/h2>\n<p>Alain Ducasse, patronul unui restaurant din Dorchester, distins cu trei stele Michelin, propune, potrivit The Times, transformarea resturilor de curcan sau capon (coco\u0219) \u00eentr-o pl\u0103cint\u0103 \u201eelegant\u0103\u201d. El propune urm\u0103toarea re\u021bet\u0103: <\/p>\n<p><i>Ingrediente pentru pl\u0103cint\u0103 cu capon sau curcan<\/i><\/p>\n<p>1 kg carne de capon sau curcan r\u0103mas\u0103 (desprins\u0103 de pe oase \u2014 pulp\u0103, piept, aripi)<\/p>\n<p>100 g p\u0103st\u00e2rnac copt (r\u0103mas)<\/p>\n<p>100 g morcovi (r\u0103ma\u0219i)<\/p>\n<p>100 g ciuperci (proaspete sau r\u0103mase)<\/p>\n<p>1 leg\u0103tur\u0103 de verde\u021buri proaspete (p\u0103trunjel, arpagic, hasma\u021buchi \u2014 sau ce ai la \u00eendem\u00e2n\u0103)<\/p>\n<p>1 ceap\u0103, tocat\u0103<\/p>\n<p>1 tij\u0103 de \u021belin\u0103 apio, tocat\u0103<\/p>\n<p>1 praz mic, sp\u0103lat \u0219i feliat<\/p>\n<p>100 g castane coapte<\/p>\n<p>100 g unt<\/p>\n<p>100 g f\u0103in\u0103<\/p>\n<p>1 l lapte fierbinte<\/p>\n<p>\u00bd lingur\u0103 mu\u0219tar Dijon<\/p>\n<p>Sare \u0219i piper, dup\u0103 gust<\/p>\n<p>1 foaie de aluat foietaj<\/p>\n<p><i>Mod de preparare<\/i><\/p>\n<p>C\u0103le\u0219te ceapa, \u021belina, prazul \u0219i \u021belina-r\u0103d\u0103cin\u0103 (dac\u0103 o folose\u0219ti) \u00een unt, cu pu\u021bin\u0103 sare, la foc mic, f\u0103r\u0103 s\u0103 se coloreze. Dup\u0103 ce ceapa s-a \u00eenmuiat bine, adaug\u0103 ciupercile \u0219i continu\u0103 g\u0103tirea p\u00e2n\u0103 c\u00e2nd se evapor\u0103 tot lichidul l\u0103sat de ele.<\/p>\n<p>C\u00e2nd lichidul s-a redus, adaug\u0103 f\u0103ina, amestec\u0103, apoi \u00eencepe s\u0103 torni laptele treptat. Dup\u0103 ce laptele este complet \u00eencorporat \u0219i compozi\u021bia este neted\u0103, g\u0103te\u0219te sosul \u00eenc\u0103 15 minute pentru a \u201ecoace\u201d f\u0103ina.<\/p>\n<p>Asezoneaz\u0103 cu sare, piper \u0219i mu\u0219tar Dijon. Adaug\u0103 morcovii \u0219i p\u0103st\u00e2rnacul, apoi castanele tocate grosier. \u00cencorporeaz\u0103 carnea de curcan sau capon rupt\u0103 buc\u0103\u021bi mari. Amestec\u0103, adaug\u0103 verde\u021burile tocate \u0219i verific\u0103 gustul. Transfer\u0103 compozi\u021bia \u00eentr-o tav\u0103 \u0219i las-o s\u0103 se r\u0103ceasc\u0103.<\/p>\n<p>Acoper\u0103 cu foaia de foietaj, unge cu ou (de dou\u0103 ori, a doua oar\u0103 chiar \u00eenainte de coacere) \u0219i coace la 180\u00b0C timp de aproximativ 25 de minute, p\u00e2n\u0103 c\u00e2nd aluatul este bine crescut \u0219i rumenit.<\/p>\n<p>Scoate din cuptor \u0219i las\u0103 pl\u0103cinta s\u0103 se odihneasc\u0103 10 minute \u00eenainte de servire.<\/p>\n<p>Serve\u0219te cu o lingur\u0103 de sos de meri\u0219oare al\u0103turi \u0219i \u2014 dup\u0103 recomandarea maestrului \u2014 un pahar de vin spumant.<\/p>\n<h2>Sup\u0103 simpl\u0103<\/h2>\n<p>Carnea \u0219i oasele de curcan pot fi folosite \u00eentr-o nou\u0103 sup\u0103, recomandat\u0103 de Andrew Wong, un chef cu dou\u0103 stele Michelin, apreciat pentru restaurantul chinezesc care \u00eei poart\u0103 numele. <\/p>\n<p><i>Ingrediente pentru supa simpl\u0103<\/i><\/p>\n<p>Oase de curcan<\/p>\n<p>Carne de curcan r\u0103mas\u0103<\/p>\n<p>Sup\u0103 limpede de pui<\/p>\n<p>Ghimbir<\/p>\n<p>Ceap\u0103 verde<\/p>\n<p>Anason stelat<\/p>\n<p>Scoar\u021b\u0103 de cassia<\/p>\n<p>Frunze de dafin<\/p>\n<p><i>Mod de preparare<\/i><\/p>\n<p>Pune oasele \u0219i carnea de curcan \u00eentr-o sup\u0103 u\u0219oar\u0103 de pui. Adaug\u0103 ghimbirul, ceapa verde, anasonul stelat, cassia \u0219i frunzele de dafin. Apoi \u201eg\u0103te\u0219te foarte \u00eencet, f\u0103r\u0103 s\u0103 fierbi prea mult\u201d.<\/p>\n<h2>Sup\u0103 de Cr\u0103ciun<\/h2>\n<p>Chef-ul Merlin Labron-Johnson, care de\u021bine un restaurant din Somerset, propune la r\u00e2ndul lui o sup\u0103 mai consistent\u0103, potrivit\u0103 pentru o familie numeroas\u0103 <\/p>\n<p><i>Ingrediente pentru supa de Cr\u0103ciun<\/i><\/p>\n<p>Carcas\u0103 de curcan sau buc\u0103\u021bi r\u0103mase, cu pu\u021bin\u0103 carne pe ele<\/p>\n<p>1 c\u0103p\u0103\u021b\u00e2n\u0103 de usturoi, t\u0103iat\u0103 \u00een jum\u0103tate<\/p>\n<p>2 fire de praz (p\u0103r\u021bile verzi separate)<\/p>\n<p>Un buche\u021bel mic de cimbru<\/p>\n<p>2 frunze de dafin<\/p>\n<p>2 morcovi<\/p>\n<p>2 napi<\/p>\n<p>2 cartofi<\/p>\n<p>Sare grunjoas\u0103 (sel gris sau Maldon)<\/p>\n<p>Piper<\/p>\n<p>Un pumn de tarhon tocat<\/p>\n<p>Mu\u0219tar Dijon \u0219i mu\u0219tar cu boabe<\/p>\n<p>Castraveciori mura\u021bi<\/p>\n<p>Op\u021bional: umplutur\u0103, bacon, spelt\u0103 sau orz g\u0103tit<\/p>\n<p><i>Mod de preparare<\/i><\/p>\n<p>G\u0103se\u0219te o oal\u0103 suficient de mare pentru carcas\u0103 sau buc\u0103\u021bile de curcan, cu pu\u021bin spa\u021biu \u00een plus. Pune curcanul \u00een oal\u0103 \u0219i adaug\u0103 ap\u0103 rece c\u00e2t s\u0103-l acopere. Adaug\u0103 usturoiul, partea verde de praz, cimbrul \u0219i dafinul. Adu la fierbere \u0219i \u00eendep\u0103rteaz\u0103 spuma care se ridic\u0103 la suprafa\u021b\u0103. Fierbe la foc c\u00e2t mai mic timp de 25\u201330 de minute, apoi scoate curcanul \u0219i las\u0103-l s\u0103 se odihneasc\u0103 pe o farfurie. \u00cendep\u0103rteaz\u0103 \u0219i arunc\u0103 ierburile, prazul \u0219i usturoiul.<\/p>\n<p>C\u00e2t timp curcanul fierbe, cur\u0103\u021b\u0103 morcovii, napii \u0219i cartofii \u0219i taie-i \u00een buc\u0103\u021bi mari. Taie ceapa \u0219i partea alb\u0103 de praz \u00een buc\u0103\u021bi similare, f\u0103r\u0103 s\u0103-\u021bi faci griji pentru form\u0103 \u2014 legumele trebuie s\u0103 aib\u0103 un aspect rustic.<\/p>\n<p>Gust\u0103 supa \u0219i potrive\u0219te-o generos de sare \u2014 trebuie s\u0103 fie suficient de s\u0103rat\u0103 \u00eenc\u00e2t s\u0103 p\u0103trund\u0103 \u00een legume. Adaug\u0103 legumele \u0219i eventual umplutura sau cerealele (dac\u0103 le folose\u0219ti), apoi fierbe p\u00e2n\u0103 c\u00e2nd legumele sunt g\u0103tite, dar \u00ee\u0219i p\u0103streaz\u0103 structura.<\/p>\n<p>\u00cen timp ce legumele fierb, desprinde toat\u0103 carnea de pe carcasa de curcan \u0219i adaug-o \u00eenapoi \u00een sup\u0103, al\u0103turi de legumele g\u0103tite. Gust\u0103 din nou \u0219i mai adaug\u0103 piper \u0219i sare, dac\u0103 este nevoie.<\/p>\n<p>Pentru servire, a\u0219az\u0103 oala \u00een mijlocul mesei, al\u0103turi de verde\u021buri tocate, castraveciori mura\u021bi, mu\u0219tar, sare \u0219i piper. Savureaz\u0103 carnea \u0219i legumele cu aceste acompaniamente, iar supa r\u0103mas\u0103 bea-o separat sau folose\u0219te-o ulterior pentru alte supe, fonduri sau m\u00e2nc\u0103ruri g\u0103tite lent.<\/p>\n<h2>\u201eStovies\u201d \u00een foietaj<\/h2>\n<p>Chef-ul Robbie Jameson care conduce un restaurant distins cu o stea Michelin, propune o re\u021bet\u0103 prin care folose\u0219te resturile din ziua de Cr\u0103ciun la prepararea de \u201estovies\u201d, o m\u00e2ncare tradi\u021bional\u0103 sco\u021bian\u0103 servite sub form\u0103 de pateuri.<\/p>\n<p>Stovies \u2013 umplutur\u0103 (pentru 4\u20136 pateuri)<\/p>\n<p><i>Ingrediente<\/i><\/p>\n<p>150 g cartofi cop\u021bi<\/p>\n<p>100 g legume g\u0103tite (morcov, p\u0103st\u00e2rnac, broccoli sau ce legume ai\/\u00ee\u021bi plac)<\/p>\n<p>150 g curcan g\u0103tit (poate fi \u00eenlocuit cu vit\u0103, porc sau orice carne preferi; po\u021bi combina mai multe tipuri sau chiar umplutur\u0103 de Cr\u0103ciun)<\/p>\n<p>200 ml sos gravy<\/p>\n<p>30 g unt<\/p>\n<p>5 g p\u0103trunjel tocat<\/p>\n<p><i>Mod de preparare<\/i><\/p>\n<p>Taie cartofii, legumele \u0219i carnea \u00een buc\u0103\u021bi mici (aprox. 2 cm \u2014 important s\u0103 nu fie prea mari, altfel va fi greu s\u0103 le \u00eenchizi \u00een aluat). Pune toate ingredientele \u00eentr-un bol mare \u0219i amestec\u0103 bine.<\/p>\n<p>Ingrediente pentru aluat<\/p>\n<p>1 kg aluat foietaj (cel din comer\u021b este perfect)<\/p>\n<p>20 g fulgi mari de ov\u0103z (op\u021bional)<\/p>\n<p>2 g\u0103lbenu\u0219uri amestecate cu 2 linguri de lapte<\/p>\n<p>Sare de mare<\/p>\n<p><i>Mod de preparare<\/i><\/p>\n<p>\u00centinde aluatul (dac\u0103 nu este deja \u00eentins) \u0219i folose\u0219te o farfurie drept \u0219ablon pentru a decupa cercuri (eu prefer farfurii de 12\u201314 cm, dar e o chestiune de gust). Taie cu un cu\u021bit mic \u0219i repet\u0103 p\u00e2n\u0103 ob\u021bii num\u0103rul dorit de cercuri.<\/p>\n<p>A\u0219az\u0103 cercurile pe blat \u0219i unge marginile (aprox. 1 cm) cu amestecul de g\u0103lbenu\u0219. Cu o lingur\u0103, pune umplutura de stovies \u00een centru (cantitatea e cheia: prea mult\u0103 umplutur\u0103 \u0219i aluatul nu se va \u00eenchide, prea pu\u021bin\u0103 \u0219i vei fi dezam\u0103git).<\/p>\n<p>\u00cendoaie aluatul \u00een jum\u0103tate, form\u00e2nd un semicerc, p\u0103str\u00e2nd umplutura la cel pu\u021bin 1 cm de margine. Lipe\u0219te marginile \u0219i preseaz\u0103-le cu spatele unei furculi\u021be.<\/p>\n<p>Transfer\u0103 pateurile \u00eentr-o tav\u0103 tapetat\u0103 cu h\u00e2rtie de copt, unge-le deasupra cu amestecul de ou, presar\u0103 fulgi de ov\u0103z \u0219i un praf de sare. Coace la 170\u00b0C timp de 23\u201325 de minute. Dup\u0103 coacere, mut\u0103-le cu grij\u0103 pe un gr\u0103tar \u0219i las\u0103-le s\u0103 se odihneasc\u0103 10 minute \u00eenainte de a le m\u00e2nca.<\/p>\n<\/p><\/div>\n<p><a href=\"https:\/\/adevarul.ro\/stil-de-viata\/bucatarie\/retete-delicioase-din-resturile-de-curcan-propuse-2496777.html\" class=\"button purchase\" rel=\"nofollow noopener\" target=\"_blank\">Read More<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Unii dintre cei mai aprecia\u021bi buc\u0103tari din Marea Britanie propun solu\u021bii simple pentru refolosirea resturilor de Cr\u0103ciun. Curcanul, unul dintre felurile culinare care dau motive [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10094,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-10093","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-popular"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/posts\/10093","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/comments?post=10093"}],"version-history":[{"count":0,"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/posts\/10093\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/media\/10094"}],"wp:attachment":[{"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/media?parent=10093"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/categories?post=10093"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/tags?post=10093"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}