{"id":3051,"date":"2023-06-30T16:20:26","date_gmt":"2023-06-30T13:20:26","guid":{"rendered":"https:\/\/www.profi.ro\/via-profi\/?p=3051"},"modified":"2023-08-31T12:20:17","modified_gmt":"2023-08-31T09:20:17","slug":"sunca-taraneasca-de-casa-reteta","status":"publish","type":"post","link":"https:\/\/www.profi.ro\/via-profi\/blog\/sunca-taraneasca-de-casa-reteta\/","title":{"rendered":"\u0218unc\u0103 \u021b\u0103r\u0103neasc\u0103 de cas\u0103: Re\u021beta pas cu pas"},"content":{"rendered":"\n
\"Sunc\u0103<\/figure>\n\n\n\n

Dintr-un top al celor mai populare produse tradi\u021bionale rom\u00e2ne\u0219ti nu va avea cum s\u0103 lipseasc\u0103 niciodat\u0103 vestita \u0219unc\u0103 \u021b\u0103r\u0103neasc\u0103 de cas\u0103 \u0219i asta ar putea-o recunoa\u0219te orice rom\u00e2n veritabil. Preparat\u0103 cu ingrediente naturale \u0219i pasiune, \u0219unca de cas\u0103 are un gust autentic \u0219i o textur\u0103 deosebit\u0103. Mai, mai, c\u0103 ni se face poft\u0103 numai c\u00e2nd ne g\u00e2ndim la un platou tradi\u021bional cu \u0219unculi\u021b\u0103 \u021b\u0103r\u0103neasc\u0103, ceap\u0103 \u0219i mu\u0219tar!\u00a0<\/p>\n\n\n\n

Descoper\u0103 \u00een articolul urm\u0103tor secretele prepar\u0103rii unei delicioase re\u021bete de \u0219unc\u0103 \u021b\u0103r\u0103neasc\u0103 de cas\u0103, care te va ghida pas cu pas \u00een realizarea acestui preparat tradi\u021bional rom\u00e2nesc. Vei afla cum s\u0103 alegi cea mai bun\u0103 carne, cum s\u0103 o marinezi corespunz\u0103tor, dar \u0219i cum s\u0103 o g\u0103te\u0219ti pentru a ob\u021bine o \u0219unc\u0103 de cas\u0103 fraged\u0103 \u0219i apetisant\u0103. \u00cembog\u0103\u021be\u0219te-\u021bi cuno\u0219tin\u021bele culinare \u0219i descoper\u0103 al\u0103turi de Via-Profi<\/a> re\u021beta tradi\u021bional\u0103 de \u0219unculi\u021b\u0103 \u021b\u0103r\u0103neasc\u0103! <\/p>\n\n\n\n

Importan\u021ba prepar\u0103rii re\u021betei de \u0219unc\u0103 \u021b\u0103r\u0103neasc\u0103 \u00een buc\u0103t\u0103ria rom\u00e2neasc\u0103 <\/h2>\n\n\n\n

Conceptul de \u0219unc\u0103 \u021b\u0103r\u0103neasc\u0103 de cas\u0103 const\u0103 \u00een carne de porc marinat\u0103, afumat\u0103 \u0219i uscat\u0103, tradi\u021bional consumat\u0103 de rom\u00e2ni \u00een perioada s\u0103rb\u0103torilor. Acest preparat are o origine \u00eendep\u0103rtat\u0103, fiind men\u021bionat \u00eenc\u0103 din secolul al XIX-lea \u00een documente vechi. Specificul acestui preparat tradi\u021bional rom\u00e2nesc const\u0103 \u00een procesul lung de preparare, care poate dura de la c\u00e2teva s\u0103pt\u0103m\u00e2ni p\u00e2n\u0103 la c\u00e2teva luni, \u00een func\u021bie de re\u021beta aleas\u0103 \u0219i de condi\u021biile de preparare. \u00cen timpul acestui proces, carnea este marinat\u0103 \u00eentr-un amestec de sare, condimente \u0219i alte ingrediente, apoi este afumat\u0103 \u0219i uscat\u0103 \u00eentr-un mediu controlat pentru a-i permite s\u0103 \u00ee\u0219i dezvolte aroma \u0219i textura caracteristice.

Prepararea \u0219uncii \u021b\u0103r\u0103ne\u0219ti de cas\u0103 \u00een buc\u0103t\u0103ria rom\u00e2neasc\u0103 are o importan\u021b\u0103 deosebit\u0103. P\u0103strarea \u0219i transmiterea acestei tradi\u021bii culinare contribuie la men\u021binerea identit\u0103\u021bii culturale \u0219i a leg\u0103turilor intergenera\u021bionale. \u00cen plus, prepararea \u0219uncii de cas\u0103 \u00een propriul c\u0103min ofer\u0103 numeroase beneficii pentru consumatori. Ace\u0219tia pot avea controlul asupra ingredientelor \u0219i a procesului de preparare, ceea ce \u00eenseamn\u0103 c\u0103 pot asigura calitatea superioar\u0103 a c\u0103rnii \u0219i pot personaliza re\u021beta dup\u0103 gusturile personale.

\u00cen gastronomia rom\u00e2neasc\u0103, \u0219unca \u021b\u0103r\u0103neasc\u0103 de cas\u0103 ocup\u0103 un loc special. Acest preparat se integreaz\u0103 \u00een meniurile tradi\u021bionale rom\u00e2ne\u0219ti \u0219i poate fi folosit pentru a crea preparate delicioase \u0219i variate. De la sandwich-uri \u0219i salate p\u00e2n\u0103 la m\u00e2nc\u0103ruri tradi\u021bionale precum sarmale sau ciorb\u0103, \u0219unca de cas\u0103 poate fi un ingredient delicios \u0219i versatil \u00een buc\u0103t\u0103ria rom\u00e2neasc\u0103.<\/p>\n\n\n\n

\"Prepararea<\/figure>\n\n\n\n

Cum alegi carnea pentru re\u021beta de \u0219unc\u0103 de cas\u0103? <\/h2>\n\n\n\n

Calitatea c\u0103rnii este esen\u021bial\u0103 pentru a ob\u021bine o \u0219unc\u0103 de cas\u0103 tradi\u021bional\u0103 delicioas\u0103. Carnea ar trebui s\u0103 fie proasp\u0103t\u0103, s\u0103 aib\u0103 o culoare roz-pal \u0219i s\u0103 nu aib\u0103 un miros nepl\u0103cut. Este important s\u0103 alegi o bucat\u0103 de carne cu un procent echilibrat de gr\u0103sime \u0219i mu\u0219chi, pentru a ob\u021bine o \u0219unc\u0103 suculent\u0103 \u0219i fraged\u0103. Este recomandat s\u0103 cumperi produsele de carmangerie<\/a> direct de la un produc\u0103tor local sau de la o m\u0103cel\u0103rie de \u00eencredere, pentru a te asigura c\u0103 provine dintr-o surs\u0103 sigur\u0103 \u0219i c\u0103 animalele au fost crescute \u00een condi\u021bii corespunz\u0103toare. O t\u0103iere \u0219i por\u021bionare adecvate te vor ajuta s\u0103 ob\u021bii o \u0219unc\u0103 \u021b\u0103r\u0103neasc\u0103 de excep\u021bie. 

\u00cen ceea ce prive\u0219te provenien\u021ba c\u0103rnii, este important s\u0103 acorzi aten\u021bie \u0219i modului \u00een care a fost crescut porcul \u0219i dac\u0103 a fost hr\u0103nit cu hran\u0103 natural\u0103 sau cu aditivi \u0219i hormoni. Exist\u0103, de asemenea, certific\u0103ri care atest\u0103 c\u0103 animalele au fost crescute \u00een condi\u021bii ecologice, motiv pentru care produc\u0103torii locali, ce prezint\u0103 un certificat de produc\u0103tor<\/a>, reprezint\u0103 cea mai bun\u0103 alegere. <\/p>\n\n\n\n

Ingrediente pentru \u0219unca \u021b\u0103r\u0103neasc\u0103 de cas\u0103 <\/h2>\n\n\n\n

Acum c\u0103 ai aflat cum po\u021bi alege carnea pentru \u0219unc\u0103 de cas\u0103 dup\u0103 re\u021beta tradi\u021bional\u0103, te invit\u0103m s\u0103 descoperi \u00een r\u00e2ndurile de mai jos toate ingredientele de care vei avea nevoie pentru prepararea \u0219unculi\u021bei \u021b\u0103r\u0103ne\u0219ti. Astfel, pentru a prepara \u0219unc\u0103 \u021b\u0103r\u0103neasc\u0103 de cas\u0103 vei avea nevoie de ingrediente precum: <\/p>\n\n\n\n

    \n
  • carne de porc proasp\u0103t\u0103, de calitate superioar\u0103 – de preferat pulp\u0103 de porc; <\/li>\n<\/ul>\n\n\n\n

    Pentru saramur\u0103 (cantit\u0103\u021bi pentru 1 litru de saramur\u0103) <\/h3>\n\n\n\n
      \n
    • 1 litru de ap\u0103; <\/li>\n\n\n\n
    • 40 g de sare; <\/li>\n\n\n\n
    • 1 linguri\u021b\u0103 de cimbru; <\/li>\n\n\n\n
    • 1 ardei iute; <\/li>\n\n\n\n
    • 1 linguri\u021b\u0103 de piper boabe; <\/li>\n\n\n\n
    • 1 frunz\u0103 de dafin; <\/li>\n\n\n\n
    • 2-3 c\u0103\u021bei de usturoi zdrobi\u021bi u\u0219or. <\/li>\n<\/ul>\n\n\n\n

      Condimente pentru uns carnea (cantit\u0103\u021bi pentru 1 kg de carne)<\/h3>\n\n\n\n
        \n
      • 6-8 g de piper m\u0103cinat, \u00een func\u021bie de c\u00e2t de iute dore\u0219ti s\u0103 fie \u0219unculi\u021ba de cas\u0103; <\/li>\n\n\n\n
      • 2-4 g de ardei iute uscat \u0219i m\u0103cinat sau boia de ardei iute;<\/li>\n\n\n\n
      • 3 g de cimbru uscat; <\/li>\n\n\n\n
      • 1 lingur\u0103 de boia dulce; <\/li>\n\n\n\n
      • 1 g de coriandru; <\/li>\n\n\n\n
      • 1 g de ienibahar; <\/li>\n\n\n\n
      • 1 g de anason (op\u021bional); <\/li>\n\n\n\n
      • 1 c\u0103p\u0103\u021b\u00e2n\u0103 de usturoi.<\/li>\n<\/ul>\n\n\n\n
        \"Carne<\/figure>\n\n\n\n

        Mod de preparare pentru \u0219unculi\u021ba \u021b\u0103r\u0103neasc\u0103 <\/h2>\n\n\n\n

        Acum c\u0103 ai toate ingredientele la \u00eendem\u00e2n\u0103 pentru \u0219unculi\u021ba \u021b\u0103r\u0103neasc\u0103, s\u0103 d\u0103m startul acestei re\u021bete tradi\u021bionale delicioase. Iat\u0103 care sunt etapele de preparare!<\/p>\n\n\n\n

        Preg\u0103tirea c\u0103rnii pentru re\u021bet\u0103 <\/h3>\n\n\n\n

        Primul pas pentru prepararea re\u021betei de \u0219unculi\u021b\u0103 \u021b\u0103r\u0103neasc\u0103 este alegerea unor buc\u0103\u021bi de carne de calitate, preferabil cu un strat de gr\u0103sime \u0219i f\u0103r\u0103 oase. Dac\u0103 ai ales pentru re\u021bet\u0103 o spat\u0103 de porc, se va tran\u0219a carnea cu un cu\u021bit special pentru tran\u0219at. Dup\u0103 ce carnea a fost t\u0103iat\u0103 \u00een buc\u0103\u021bi potrivite, se cur\u0103\u021b\u0103 de eventualele resturi de oase \u0219i cartilaje. Ulterior se va sp\u0103la bine fiecare bucat\u0103 de carne. <\/p>\n\n\n\n

        Prepararea marinadei pentru carnea de porc <\/h3>\n\n\n\n

        Se vor pune buc\u0103\u021bile de carne \u00eentr-un vas \u00eenc\u0103p\u0103tor \u0219i se va preg\u0103ti saramura. Este important s\u0103 prepari saramur\u0103 \u00een a\u0219a fel \u00eenc\u00e2t s\u0103 acopere bine carnea de porc. A\u0219adar, se va preg\u0103ti saramura din ingredientele mai sus men\u021bionate \u0219i se va turna peste carne. Se va l\u0103sa carnea la marinat pentru 7-8 zile, \u00eentr-un loc rece, \u00eens\u0103 nu la congelator. Din c\u00e2nd \u00een c\u00e2nd se vor mai amesteca buc\u0103\u021bile de carne \u00een saramur\u0103.<\/p>\n\n\n\n

        \u021ainerea \u0219unculi\u021bei tradi\u021bionale la v\u00e2nt <\/h3>\n\n\n\n

        Se vor scoate dup\u0103 cele 7-8 zile buc\u0103\u021bile de \u0219unculi\u021b\u0103 \u021b\u0103r\u0103neasc\u0103 din saramur\u0103, se \u0219terg bine, apoi li se vor face \u201eurechi\u201d \u0219i se vor lega cu a\u021b\u0103 tare, urm\u00e2nd a fi at\u00e2rnate la v\u00e2nt pentru a se usca, timp de 24 de ore. \u00cen cazul \u00een care afar\u0103 este rece, \u0219unca de cas\u0103 poate sta la v\u00e2nt chiar \u0219i pentru 48 de ore. <\/p>\n\n\n\n

        Afumarea \u0219unculi\u021bei \u021b\u0103r\u0103ne\u0219ti de cas\u0103 <\/h3>\n\n\n\n

        De regul\u0103, afumarea \u0219unculi\u021bei de cas\u0103 se face \u00eentr-o afum\u0103toare. \u0218unca \u021b\u0103r\u0103neasc\u0103 se va l\u0103sa timp de 1 or\u0103 la fum cald, timp \u00een care va prinde o culoare ro\u0219iatic\u0103. Afumarea se face cu lemn de fag sau lemn de pom fructifer. Dup\u0103 1 or\u0103, se vor lua lemnele \u0219i se va afuma carnea la rece, cu rumegu\u0219 umed, tot din lemn de pom fructifer. Dup\u0103 ce a mai trecut o or\u0103 pentru afumarea la rece, se stinge focul \u0219i se las\u0103 \u0219unca de cas\u0103 \u00een afum\u0103toare p\u00e2n\u0103 ziua urm\u0103toare. \u00cen acest fel, gustul de fum va p\u0103trunde mai bine \u00een carne. <\/p>\n\n\n\n

        Fierberea \u0219unculi\u021bei \u021b\u0103r\u0103ne\u0219ti <\/h3>\n\n\n\n

        \u00cen aceast\u0103 etap\u0103 vei avea nevoie de o oal\u0103 mare. Se pune ap\u0103 \u00een oal\u0103 cam de 3-4 degete \u0219i se at\u00e2rn\u0103 buc\u0103\u021bile de \u0219unc\u0103 de cas\u0103 deasupra oalei. Se las\u0103 la fiert la abur, la foc mic, la maximum 70-80 de grade Celsius, cu oala acoperit\u0103 cu capac. Se va l\u0103sa \u0219unculi\u021ba \u021b\u0103r\u0103neasc\u0103 s\u0103 fiarb\u0103 timp de 1 or\u0103 dup\u0103 ce apa a dat \u00een clocot. <\/p>\n\n\n\n

        Condimentarea \u0219unculi\u021bei de cas\u0103 <\/h3>\n\n\n\n

        Se va preg\u0103ti amestecul de condimente, din ingredientele men\u021bionate \u00een lista de mai sus: se amestec\u0103 usturoiul m\u0103run\u021bit cu toate condimentele proasp\u0103t m\u0103cinate. Se scot buc\u0103\u021bile de \u0219unc\u0103 \u021b\u0103r\u0103neasc\u0103 \u0219i se ung de \u00eendat\u0103 cu amestecul de condimente. Fiind fierbin\u021bi, condimentele vor p\u0103trunde \u00een carne. <\/p>\n\n\n\n

        Dup\u0103 ce au fost unse cu amestecul de condimente, buc\u0103\u021bile de \u0219unc\u0103 de cas\u0103 se vor p\u0103stra acoperite timp de 2-3 ore, p\u00e2n\u0103 se r\u0103cesc. Se mai pun \u00eenc\u0103 o dat\u0103 buc\u0103\u021bile de \u0219unculi\u021b\u0103 \u021b\u0103r\u0103neasc\u0103 la v\u00e2nt \u0219i se las\u0103 pentru \u00eenc\u0103 24 de ore, c\u00e2t s\u0103 se \u00eentrep\u0103trund\u0103 bine carnea cu condimentele. <\/p>\n\n\n\n

        Sfaturi \u0219i trucuri pentru o \u0219unc\u0103 de cas\u0103 perfect\u0103<\/h2>\n\n\n\n

        Pentru a ob\u021bine o \u0219unc\u0103 \u021b\u0103r\u0103neasc\u0103 de cas\u0103 perfect\u0103, cu siguran\u021b\u0103 vei avea nevoie \u0219i de c\u00e2teva mici trucuri \u0219i sfaturi de preparare. Iat\u0103 recomand\u0103rile noastre pentru \u0219unca \u021b\u0103r\u0103neasc\u0103 de cas\u0103 dup\u0103 re\u021beta tradi\u021bional\u0103: <\/p>\n\n\n\n

          \n
        • alege ingrediente de calitate de la produc\u0103tori locali sau surse de \u00eencredere; <\/li>\n\n\n\n
        • folose\u0219te ingrediente naturale pentru marinare; <\/li>\n\n\n\n
        • acord\u0103 c\u0103rnii suficient timp pentru marinarea \u00een saramur\u0103, pentru a ob\u021bine arome intense \u0219i o textur\u0103 fraged\u0103 \u0219i suculent\u0103; <\/li>\n\n\n\n
        • investe\u0219te \u00eentr-un usc\u0103tor pentru afum\u0103turi, pentru c\u0103 \u00een acest fel carnea este ferit\u0103 de insecte sau roz\u0103toare; <\/li>\n\n\n\n
        • dac\u0103 dore\u0219ti un gust intens de fum, po\u021bi s\u0103 mai afumi \u0219i ziua urm\u0103toare \u0219unca \u021b\u0103r\u0103neasc\u0103 de cas\u0103, pentru \u00eenc\u0103 o or\u0103, la fum rece; <\/li>\n\n\n\n
        • c\u00e2nd \u0219unca se afum\u0103 la rece, cu rumegu\u0219 u\u0219or umed, po\u021bi arunca \u00een jar \u0219i o m\u00e2n\u0103 de ierburi aromatice, precum dafin sau rozmarin proasp\u0103t, pentru o arom\u0103 intens\u0103; <\/li>\n\n\n\n
        • dac\u0103 nu de\u021bii o oal\u0103 mare pentru fiert, po\u021bi fierbe \u0219unculi\u021ba \u021b\u0103r\u0103neasc\u0103 \u0219i \u00een cuptor: pune ap\u0103 \u00eentr-o tav\u0103 de cuptor, iar buc\u0103\u021bile de \u0219unc\u0103 de cas\u0103 pune-le culcate pe gr\u0103tar, deasupra t\u0103vii cu ap\u0103, l\u0103s\u00e2nd cuptorul la temperatura de 70 de grade Celsius. <\/li>\n<\/ul>\n\n\n\n
          \"Sunc\u0103<\/figure>\n\n\n\n

          Prepararea re\u021betei de \u0219unc\u0103 \u021b\u0103r\u0103neasc\u0103 de cas\u0103 este o adev\u0103rat\u0103 art\u0103 culinar\u0103 care necesit\u0103 timp \u0219i r\u0103bdare, \u00eens\u0103 al c\u0103rei rezultat final merit\u0103 fiecare efort depus. Aceast\u0103 \u0219unc\u0103 de cas\u0103 are un gust autentic \u0219i arome inconfundabile, fiind alegerea perfect\u0103 pentru a aduce pe mas\u0103 tradi\u021biile \u0219i aromele autentice rom\u00e2ne\u0219ti. \u00cencearc\u0103 \u0219i tu aceast\u0103 re\u021bet\u0103 \u0219i bucur\u0103-te de o mas\u0103 tradi\u021bional\u0103 pe cinste, \u00een centrul c\u0103reia s\u0103 se g\u0103seasc\u0103 \u0219unca \u021b\u0103r\u0103neasc\u0103 de cas\u0103! <\/p>\n","protected":false},"excerpt":{"rendered":"

          Dintr-un top al celor mai populare produse tradi\u021bionale rom\u00e2ne\u0219ti nu va avea cum s\u0103 lipseasc\u0103 niciodat\u0103 vestita \u0219unc\u0103 \u021b\u0103r\u0103neasc\u0103 de…<\/p>\n","protected":false},"author":8,"featured_media":3052,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[271],"tags":[],"class_list":["post-3051","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\n\u0218unc\u0103 \u021b\u0103r\u0103neasc\u0103 de cas\u0103: Re\u021beta pas cu pas<\/title>\n<meta name=\"description\" content=\"Iti plac preparatele traditionale? Via-Profi iti propune reteta de sunca taraneasca de casa. 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