Ingredientul esen\u021bial pentru o pl\u0103cint\u0103 fraged\u0103<\/p>\n
Potrivit lui Radu Anton Roman, trucul care \u00eempiedic\u0103 foile s\u0103 devin\u0103 moi \u0219i s\u0103 absoarb\u0103 prea mult\u0103 umiditate este pesmetul pres\u0103rat \u00eentre straturile de aluat. Acesta ajut\u0103 la men\u021binerea unei texturi crocante \u0219i la echilibrarea umidit\u0103\u021bii din umplutur\u0103.<\/p>\n
\u201eSe a\u0219az\u0103 o foaie \u00een tav\u0103, se \u00een\u021beap\u0103 cu furculi\u021ba \u0219i se coace timp de un sfert de or\u0103, p\u00e2n\u0103 cap\u0103t\u0103 o culoare aurie. Se presar\u0103 apoi un strat de pesmet, se adaug\u0103 umplutura \u0219i se acoper\u0103 cu a doua foaie, care se coace \u00eenc\u0103 30 de minute la foc potrivit. Se serve\u0219te pudrat\u0103 cu zah\u0103r\u201d, explic\u0103 Radu Anton Roman \u00een cartea sa Bucate, vinuri \u015fi obiceiuri rom\u00e2ne\u015fti.<\/p>\n
Re\u021beta tradi\u021bional\u0103 a pl\u0103cintei cu br\u00e2nz\u0103 dulce<\/p>\n
Ingrediente pentru aluat:<\/p>\n
300 g unt<\/p>\n
250 g sm\u00e2nt\u00e2n\u0103<\/p>\n
Un praf de sare<\/p>\n
1 can\u0103 mare de f\u0103in\u0103 (c\u00e2t s\u0103 ias\u0103 un aluat moale)<\/p>\n
Ingrediente pentru umplutur\u0103:<\/p>\n
500 g br\u00e2nz\u0103 de vaci<\/p>\n
200 g stafide<\/p>\n
3 plicuri de zah\u0103r vanilat<\/p>\n
1 pahar de zah\u0103r tos<\/p>\n
3 ou\u0103<\/p>\n
1 lingur\u0103 de f\u0103in\u0103<\/p>\n
Pu\u021bin\u0103 scor\u021bi\u0219oar\u0103<\/p>\n
Un strop de rom<\/p>\n
Ingrediente pentru copt:<\/p>\n
1 nuc\u0103 de unt<\/p>\n
1 pahar de pesmet<\/p>\n
3 linguri de zah\u0103r pudr\u0103<\/p>\n
Mod de preparare<\/p>\n