Radu Anton Roman, renumitul gastronom rom\u00e2n, a l\u0103sat mo\u0219tenire o re\u021bet\u0103 special\u0103 de varz\u0103 murat\u0103, ideal\u0103 pentru sezonul rece. Iat\u0103 cum po\u021bi ob\u021bine cea mai gustoas\u0103 varz\u0103 murat\u0103, urm\u00e2nd pa\u0219ii s\u0103i tradi\u021bionali.<\/p>\n
Ingrediente necesare:<\/p>\n
Verze, at\u00e2t c\u00e2t \u00eencap \u00eentr-un butoi de mur\u0103turi (aproximativ 20-25 buc\u0103\u021bi)
\n20 de crengu\u021be de m\u0103rar uscat
\n10 r\u0103d\u0103cini de hrean
\n10 leg\u0103turi de cimbru uscat
\n1 pahar cu boabe de piper
\n4-5 pumni de boabe de porumb
\n3-4 gutui galbene
\nAproximativ 1,5 kg de sare grunjoas\u0103<\/p>\n
Mod de preparare:<\/p>\n
Varza trebuie l\u0103sat\u0103 afar\u0103 timp de aproximativ 15 zile, pentru a o atinge bruma \u0219i a o fr\u0103gezi. \u00centre timp, butoiul se op\u0103re\u0219te \u0219i se las\u0103 o zi cu ap\u0103 \u0219i var nestins (1 kg) pentru cur\u0103\u021bare.<\/p>\n
Apoi, se spal\u0103 temeinic \u00een mai multe ape fierbin\u021bi. Capacul sau lea\u0219a de \u0219ipci se op\u0103re\u0219te \u0219i ea bine.<\/p>\n
La fundul butoiului, care este pus \u00een pivni\u021b\u0103, se presar\u0103 un strat de sare, frunze de varz\u0103, cimbru, m\u0103rar, boabe de porumb \u0219i c\u00e2teva felii de gutui.<\/p>\n
C\u0103p\u0103\u021b\u00e2nile de varz\u0103 se cur\u0103\u021b\u0103 de frunzele deteriorate \u0219i se scobesc pu\u021bin la cotor, apoi se a\u0219az\u0103 str\u00e2ns \u00een butoi, cu cotorul \u00een sus.<\/p>\n
Pe fiecare c\u0103p\u0103\u021b\u00e2n\u0103 se presar\u0103 sare, ad\u0103ug\u00e2nd hrean, m\u0103rar, porumb, cimbru, piper \u0219i felii de gutuie \u00eentre straturi, p\u00e2n\u0103 la umplerea butoiului.<\/p>\n
\u00cen dreptul cepului se face o lea\u0219\u0103 din crengu\u021be de m\u0103rar, pentru a permite pritocirea.<\/p>\n
Ultimul strat este din sare.<\/p>\n
Capacul se fixeaz\u0103 \u0219i se apas\u0103 cu o lespede de piatr\u0103, ajut\u00e2nd varza s\u0103 lase ap\u0103 mai repede.<\/p>\n
Dup\u0103 o zi \u0219i o noapte, butoiul se verific\u0103.<\/p>\n
Dac\u0103 varza nu a l\u0103sat suficient\u0103 ap\u0103, se adaug\u0103 ap\u0103 fiart\u0103 \u0219i r\u0103cit\u0103, c\u00e2t s\u0103 acopere varza cu un strat de o palm\u0103.<\/p>\n
Dup\u0103 o s\u0103pt\u0103m\u00e2n\u0103, se efectueaz\u0103 prima pritocire: se gole\u0219te zeama prin cep, se aerise\u0219te \u0219i se toarn\u0103 \u00eenapoi \u00een butoi.<\/p>\n
Se ajusteaz\u0103 gustul zeamei: dac\u0103 este nevoie, se mai adaug\u0103 sare sau se dilueaz\u0103 cu ap\u0103. Butoiul, capacul \u0219i lespedea se \u0219terg cu o c\u00e2rp\u0103 \u00eenmuiat\u0103 \u00een rachiu tare.<\/p>\n
Procesul de pritocire se repet\u0103 s\u0103pt\u0103m\u00e2nal, p\u00e2n\u0103 c\u00e2nd varza se acre\u0219te bine, iar apoi o dat\u0103 la 10-20 de zile, \u00een func\u021bie de temperatura mediului.<\/p>\n
Varza este gata de consum dup\u0103 aproximativ 3 s\u0103pt\u0103m\u00e2ni.<\/p>\n","protected":false},"excerpt":{"rendered":"
Radu Anton Roman, renumitul gastronom rom\u00e2n, a l\u0103sat mo\u0219tenire o re\u021bet\u0103 special\u0103 de varz\u0103 murat\u0103, ideal\u0103 pentru sezonul rece. Iat\u0103 cum po\u021bi ob\u021bine cea mai gustoas\u0103 varz\u0103 murat\u0103, urm\u00e2nd pa\u0219ii s\u0103i tradi\u021bionali. Ingrediente necesare: Verze, at\u00e2t c\u00e2t \u00eencap \u00eentr-un butoi de mur\u0103turi (aproximativ 20-25 buc\u0103\u021bi) 20 de crengu\u021be de m\u0103rar uscat 10 r\u0103d\u0103cini de hrean […]<\/p>\n","protected":false},"author":1,"featured_media":7182,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-7181","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stiri"],"_links":{"self":[{"href":"https:\/\/bumzi.ro\/index.php?rest_route=\/wp\/v2\/posts\/7181","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bumzi.ro\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bumzi.ro\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bumzi.ro\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bumzi.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7181"}],"version-history":[{"count":1,"href":"https:\/\/bumzi.ro\/index.php?rest_route=\/wp\/v2\/posts\/7181\/revisions"}],"predecessor-version":[{"id":7183,"href":"https:\/\/bumzi.ro\/index.php?rest_route=\/wp\/v2\/posts\/7181\/revisions\/7183"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bumzi.ro\/index.php?rest_route=\/wp\/v2\/media\/7182"}],"wp:attachment":[{"href":"https:\/\/bumzi.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7181"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bumzi.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7181"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bumzi.ro\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7181"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}