{"id":12388,"date":"2021-11-07T13:19:21","date_gmt":"2021-11-07T13:19:21","guid":{"rendered":"http:\/\/www.dumitra.net\/blog\/?p=12388"},"modified":"2021-11-07T14:06:15","modified_gmt":"2021-11-07T14:06:15","slug":"dulceata-de-gutui-remediu-digestiv-si-chiar-mai-mult","status":"publish","type":"post","link":"https:\/\/www.dumitra.net\/blog\/?p=12388","title":{"rendered":"Dulcea\u021ba de gutui – remediu digestiv \u0219i chiar mai mult"},"content":{"rendered":"
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\"\"<\/a>Dou\u0103 lucruri importante, dup\u0103 mine, c\u00e2nd faci dulcea\u021b\u0103 de gutui:<\/div>\n<\/div>\n
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– pe m\u0103sur\u0103 ce le sco\u021bi partea lemnoas\u0103 din mijloc, neap\u0103rat s\u0103 le scufunzi \u00een ap\u0103 amestecat\u0103 cu zeama de la 3-4 l\u0103m\u00e2ni; \u00een felul \u0103sta se mai hidrateaz\u0103 (unele soiuri sunt foarte lemnoase) \u0219i nu se oxideaz\u0103.<\/span><\/div>\n<\/div>\n
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– s\u0103 nu o fierbi prea mult; dulcea\u021ba de gutui, \u00een timp, se va \u00eenchide la culoare.<\/span><\/div>\n
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INGREDIENTE:<\/strong><\/div>\n
– la 8 kg. de gutui tocate grosier (produs finit; cu coaj\u0103, dar f\u0103r\u0103 cotoare \u0219i partea lemnoas\u0103) am pus:<\/div>\n
– 3 kg. zah\u0103r (375 gr. zah\u0103r la 1 kg. fructe tocate),<\/div>\n
– 1 litru ap\u0103, <\/div>\n
– 2 p\u0103st\u0103i vanilie,<\/div>\n
– zeama de la 2 l\u0103m\u00e2i,<\/div>\n
– nuci u\u0219or uscate \u00een cuptor\"\"<\/a><\/div>\n
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 <\/div>\n
PREPARARE:<\/strong><\/div>\n
Am f\u0103cut un sirop din ap\u0103 cu zah\u0103r \u0219i zeama de l\u0103m\u00e2ie, pe care nu l-am fiert prea mult. C\u00e2t am tocat gutuile, acestea au stat scufundate \u00eentr-un lichean cu ap\u0103 \u0219i zeama de la 3-4 l\u0103m\u00e2i.<\/div>\n
Gutuile tocate grosie sau mai m\u0103runt (dup\u0103 pohta inimii) le-am pui \u00een crati\u021ba \u00een care a fiert siropul. Timpul de fierbere: aproximativ 1 or\u0103 \u0219i jum\u0103tate (chiar mai pu\u021bin, dac\u0103 siropul e mai repe\"\"<\/a>de absorbit). La final, vanilia \u0219i nucile. Am pus dulcea\u021ba \u00een borcane sterilizate (obligatoriu capacele s\u0103 fie noi, sterilizate \u0219i ele), apoi le-am dat la cuptor, 100 de grade, pentru \u00eenc\u0103 30 minute. <\/div>\n
 <\/div>\n
 <\/div>\n<\/div>\n
Dulcea\u021ba de gutui – remediu digestiv sau un simplu dulce? V\u0103 imagina\u021bi c\u0103 <\/span>dulcea\u021ba<\/span> de azi are la baz\u0103 o re\u021bet\u0103 medicinal\u0103 antic\u0103? Se consuma la \u00eenceputul mesei pentru a favoriza digestia \u0219i mai avea reputa\u021bia (neverificat\u0103 nici p\u00e2n\u0103 \u00een ziua de azi) c\u0103 ajuta femeile \u00eens\u0103rcinate s\u0103 nasc\u0103 copii frumo\u0219i.<\/span><\/div>\n
 <\/div>\n
\u00cen cartea sa de bucate, Sanda Marin aminte\u0219te, la pelteaua de gutui, \u0219i de chitonag <\/em>(o past\u0103 de gutui). Provine din fran\u021buzescul \u201dcotignac\u201d, diferit de peltea \u0219i de dulcea\u021b\u0103. Este ceea ce am \u00eencercat \u0219i eu s\u0103 fac. Pasta este acum \u00een proces de uscare (c\u00e2teva zile) la temperatura ambiant\u0103. <\/div>\n
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\u201dInventat \u00een Evul Mediu \u00een ora\u0219ul Cotignac (Var) de un apotecar (precursorul farmacistului) dup\u0103 o veche re\u021bet\u0103 medicinal\u0103. \u0218i-ar fi perfec\u021bionat re\u021beta ceva mai t\u00e2rziu, dup\u0103 ce s-a stabilit \u00een ora\u0219ul Orleans, unde ar fi distribuit-o pe scar\u0103 larg\u0103. Astfel s-ar fi n\u0103scut specialitatea orasului, Cotignac d’Orl\u00e9ans, pasta de gutui numita si dulcea\u021b\u0103 de Orl\u00e9ans, \u00een care fructul este amestecat cu vin dulce \u0219i uneori cu colorant de co\u0219enil\u0103 pentru a-i conferi o culoare rubinie. Dar, ca toate re\u021betele tradi\u021bionale \u0219i alte specialit\u0103\u021bi regionale, cea de la Cotignac c\u0103l\u0103tore\u0219te \u0219i sufer\u0103 schimb\u0103ri. De asemenea, g\u0103sim o variant\u0103 a cotignac d’Orl\u00e9ans \u00een cartea de bucate a Ch\u00e2teau de Cirey (apar\u021bin\u00e2nd lui \u00c9milie, tovar\u0103\u0219a de via\u021b\u0103 \u0219i muza lui Voltaire), un cotignac f\u0103cut din vin alb \u0219i mirodenii. Re\u021beta de mai jos o reproduce fidel pe cea a lui Cirey, dar e adaptat\u0103 la tehnicile moderne de g\u0103tit.<\/p>\n

- 1 kg de gutui (cur\u0103\u021ba\u021be, f\u0103r\u0103 semin\u021be)\r\n- 1 kg zah\u0103r \r\n- zeam\u0103 de l\u0103m\u00e2ie\r\n- cui\u0219oare pudr\u0103\r\n- praf de scor\u021bi\u0219oar\u0103\r\n- nuc\u0219oar\u0103 pudr\u0103\r\n- ghimbir pudr\u0103\r\n- 25 cl vin alb\r\n<\/span><\/pre>\n
- Cur\u0103\u021ba\u021bi gutuile, \u00eendep\u0103rta\u021bi inima, semin\u021bele \u0219i p\u0103r\u021bile lemnoase. T\u0103ia\u021bi \u00een sferturi, apoi \u00een buc\u0103\u021bi mici sau felii sub\u021biri \u00eenainte de a le scufunda \u00eentr-un lighean cu ap\u0103 \u0219i suc de l\u0103m\u00e2ie (necesar pentru a preveni ca gutuile s\u0103 se \u00eennegreasc\u0103).\r\n- Fierbe\u021bi 25 cl de vin alb, apoi turnati zah\u0103rul. L\u0103s\u0103m zah\u0103rul s\u0103 se topeasca si s\u0103 devin\u0103 sirop, apoi adaug\u0103m gutuile scurse \u0219i condimentele: o linguri\u021b\u0103 de cui\u0219oare pudr\u0103, o lingur\u0103 ras\u0103 de scor\u021bi\u0219oar\u0103, o lingur\u0103 ras\u0103 de nuc\u0219oar\u0103 \u0219i o linguri\u021b\u0103 de ghimbir.\r\n- G\u0103ti\u021bi o ora la foc foarte mic (chiar minimum), amestec\u00e2nd des. Pentru a verifica g\u0103tirea: turna\u021bi c\u00e2teva pic\u0103turi de preparat pe o farfurie, acestea ar trebui s\u0103 se \u00eent\u0103reasc\u0103 imediat.\r\n- Se ia de pe foc, apoi se paseaz\u0103 fin cu blenderul. Turna\u021bi \u00een borcane de sticl\u0103 sterilizate.\u201d \r\nSurs\u0103: Books-tea-pie.blogspot.com<\/a><\/span><\/pre>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Dou\u0103 lucruri importante, dup\u0103 mine, c\u00e2nd faci dulcea\u021b\u0103 de gutui: – pe m\u0103sur\u0103 ce le sco\u021bi partea lemnoas\u0103 din mijloc, neap\u0103rat s\u0103 le scufunzi \u00een ap\u0103 amestecat\u0103 cu zeama de la 3-4 l\u0103m\u00e2ni; \u00een...<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[823],"tags":[1855,1854,1852,1857,1856,1851,1850,1858,1853],"class_list":["post-12388","post","type-post","status-publish","format-standard","hentry","category-retete-usurele-pentru-subtirele","tag-chitonag-retea","tag-cotignac-reteta","tag-cum-faci-dulceata-de-cutui-culoare-frumoas","tag-dulceata-de-gutui-cu-mai-putin-zahar","tag-dulceata-de-gutui-dietetica","tag-dulceata-de-gutui-rapida","tag-dulceata-de-gutui-simpla","tag-dulceata-dietetica-de-gutui","tag-pasta-de-gutui-reteta"],"_links":{"self":[{"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/12388","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12388"}],"version-history":[{"count":12,"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/12388\/revisions"}],"predecessor-version":[{"id":15710,"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/12388\/revisions\/15710"}],"wp:attachment":[{"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12388"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12388"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12388"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}