{"id":3981,"date":"2020-11-10T08:00:00","date_gmt":"2020-11-10T07:00:00","guid":{"rendered":"http:\/\/www.obloaps.it\/quasi\/?p=3981"},"modified":"2020-11-06T14:02:09","modified_gmt":"2020-11-06T13:02:09","slug":"porkolt","status":"publish","type":"post","link":"https:\/\/www.obloaps.it\/quasi\/2020\/11\/10\/porkolt\/","title":{"rendered":"P\u00f6rk\u00f6lt"},"content":{"rendered":"\n

Il nuovo decreto parla chiaro. Nelle regioni classificate come zona rossa si deve stare alla larga dai bistrot. Siamo stati colti alla sprovvista: dobbiamo sospendere i Plat du jour \u00a0e non siamo ancora pronti per il servizio d\u2019asporto. Allora, per sopperire a questa nostra imperdonabile mancanza, abbiamo chiesto a Emanuela una ricetta da preparare a casa in questo periodo di incertezze e disagio.<\/em><\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

di Manu Men\u00f9<\/strong><\/p>\n\n\n\n

E poi ti trovi al concerto di un tipo strano che suona il suo violino e ti parla e ti offre del gulasch ungherese e ti d\u00e0 anche la ricetta e le spezie per cucinarlo.<\/p>\n\n\n\n

Ingredienti<\/strong><\/p>\n\n\n\n

  • 1 chilo di carne<\/li>
  • 1 o 2 cipolle<\/li>
  • 1 spicchio d’aglio<\/li>
  • 1 cucchiaio colmo di paprika ungherese (non piccante)<\/li>
  • 1 cucchiaio raso di sale<\/li>
  • Un po’ di passata di pomodoro<\/li>
  • Mezzo peperone tagliuzzato a dadi<\/li>
  • 1 cucchiaino di kummel (cumino europeo, non arabo o africano)<\/li>
  • Un po’ di olio di girasole<\/li>
  • Mezzo bicchiere di vino rosso<\/li><\/ul>\n\n\n\n

    Procedimento<\/strong><\/p>\n\n\n\n

    Rosolare la cipolla nella casseruola con un po\u2019 di olio di girasole, aggiungere l\u2019aglio schiacciato e la paprika e buttare SUBITO dentro la carne (tagliata a pezzi pi\u00f9 piccoli che per lo spezzatino).<\/p>\n\n\n\n

    A fuoco veloce girare finch\u00e9 la carne non si stringe diventando grigiastra (circa 8 minuti).<\/p>\n\n\n\n

    Aggiungere il sale e coprire. [Io non ho aggiunto un cucchiaio raso di sale. Mi sono limitata ai canonici due pizzichi.]<\/span><\/em><\/p>\n\n\n\n

    Lasciare il fuoco alto e aspettare finch\u00e9 il sugo proprio della carne non si copre quasi tutto. [Non ho mai capito bene cosa intendesse. Praticando la libera interpretazione, aspetto che i liquidi evaporino quasi completamente.]<\/span><\/em><\/p>\n\n\n\n

    A questo punto introdurre il peperone, il pomodoro e il kummel.<\/p>\n\n\n\n

    Girare, coprire la pentola e ridurre la fiamma al minimo possibile!<\/p>\n\n\n\n

    Lasciar cuocere a fuoco lento per circa un\u2019ora e mezza (Controllare ogni tanto).<\/p>\n\n\n\n

    Quando la carne \u00e8 quasi pronta, cominciare a girare \u2013 aggiungendo ogni tanto un po\u2019 d\u2019acqua \u2013 ma solo se vediamo che durante la cottura l\u2019acqua evapora troppo, possiamo aggiungerne un po\u2019. [Anche qui interpreto liberamente e mi faccio guidare dall\u2019esperienza del momento.]<\/span><\/em><\/p>\n\n\n\n

    Dobbiamo vedere un sugo omogeneo, liscio e brillante.<\/p>\n\n\n\n

    ASSAGGIARE: il sugo deve essere leggermente salato.<\/p>\n\n\n\n

    Quando il gulasch \u00e8 pronto, spegnere il fuoco e aggiungere il vino rosso. [Confesso che il vino lo aggiungo prima e lo faccio sfumare prima di aggiungere peperone, passata e kummel. (E confesso che ne metto un bicchiere pieno)]<\/span><\/em><\/p>\n\n\n\n

    GIRARE E COPRIRE! [Qualunque cosa voglia dire, buon appetito!]<\/span><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    Il nuovo decreto parla chiaro. Nelle regioni classificate come zona rossa si deve stare alla larga dai bistrot. Siamo stati…<\/p>\n","protected":false},"author":6,"featured_media":2784,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[716],"tags":[1183],"coauthors":[],"yoast_head":"\nP\u00f6rk\u00f6lt - (Quasi)<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.obloaps.it\/quasi\/2020\/11\/10\/porkolt\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"P\u00f6rk\u00f6lt - (Quasi)\" \/>\n<meta property=\"og:description\" content=\"Il nuovo decreto parla chiaro. Nelle regioni classificate come zona rossa si deve stare alla larga dai bistrot. 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