{"id":1540,"date":"2024-06-24T08:21:49","date_gmt":"2024-06-24T05:21:49","guid":{"rendered":"https:\/\/cosmindragomir.ro\/?p=1540"},"modified":"2024-06-24T08:21:50","modified_gmt":"2024-06-24T05:21:50","slug":"cum-sa-dai-cu-micii-n-fasole-tavce-gravce-cu-cevapcici-deliciul-macedonean-care-din-ignoranta-a-ajuns-pe-academia-de-ursarie","status":"publish","type":"post","link":"https:\/\/cosmindragomir.ro\/ro\/2024\/06\/24\/cum-sa-dai-cu-micii-n-fasole-tavce-gravce-cu-cevapcici-deliciul-macedonean-care-din-ignoranta-a-ajuns-pe-academia-de-ursarie\/","title":{"rendered":"Cum s\u0103 dai cu micii-n fasole. Tav\u010de Grav\u010de cu \u0107evap\u010di\u0107i, deliciul macedonean care din ignoran\u021b\u0103 a ajuns pe Academia de Urs\u0103rie"},"content":{"rendered":"\n

Macedonia de Nord este \u021bara statuilor \u0219i gr\u0103tarelor. Pentru statui merge\u021bi \u00een Skopje. Peste o mie de statui orneaz\u0103 capitala Macedoniei de Nord, mai toate ap\u0103rute prin programul \u201cSkopje 2014\u201d lansat \u00een 2010, o investi\u021bie de aproximativ 200 de milioane de euro (dar care neoficial ar ajunge la un miliard) sus\u021binut\u0103 de Guvern \u0219i autorit\u0103\u021bile locale prin care s-a dorit nu doar reconstruc\u021bia ora\u0219ului \u2013 \u00eenc\u0103 nerevenit dup\u0103 cutremurul devastator din 1963 c\u00e2nd a fost reconstruit cu ajutoare din 35 de \u021b\u0103ri \u2013 dar \u0219i \u00eenfrumuse\u021barea urbei \u0219i transformarea \u00eentr-o destina\u021bie care s\u0103 impresioneze turi\u0219tii. V\u0103 recomand acest reportaj-investiga\u021bie realizat de Dollores Benezice<\/a> care detaliaz\u0103 aceste aspecte. A\u0219adar, \u00een urma acestui rebranding ora\u0219ul s-a \u00eembibelorizat cu sute de statui, majoritatea ur\u00e2te, unele chiar hidoase.<\/p>\n\n\n\n

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

Dup\u0103 ce p\u0103r\u0103se\u0219ti Capitala, statuile se \u00eempu\u021bineaz\u0103, \u0219i \u021bara r\u0103m\u00e2ne cu cealalt\u0103 emblem\u0103: gr\u0103tarul. Mai toate locantele au, la fa\u021bad\u0103, o mic\u0103 anex\u0103-acvariu cu horn \u00eenalt \u0219i geamuri soioase. Acolo e gr\u0103tarul f\u0103cut special c\u00e2t s\u0103 fie inspectat din afar\u0103 de c\u0103tre orice client nehot\u0103r\u00e2t. Acolo asud\u0103 grataragiul anonim, cu tr\u0103s\u0103turi estompate de fum \u0219i degete \u00eeng\u0103lbenite de Vegeta. C\u00e2rna\u021bi simpli de mai multe feluri \u0219i varia\u021biuni la tem\u0103: \u00eenfofoli\u021bi cu bacon sau umplu\u021bi cu br\u00e2nz\u0103, h\u0103lci, ple\u0219c\u0103vi\u021be \u0219i \u0107evapi de toate soiurile. Meniul este clonat de mai toate c\u00e2rciumile. Excep\u021bie e una dintre preferatele mele, \u00een Skopje, unde antreprenorul mi-a povestit c\u0103 el g\u0103te\u0219te m\u00e2nc\u0103ruri tradi\u021bionale, dar din cele la cuptor nu din cele la gr\u0103tar cum g\u0103se\u0219ti pe toate drumurile. Despre c\u00e2rciuma asta o s\u0103 scriu alt\u0103 dat\u0103 mai pe \u00eendelete, a\u0219a cum o s\u0103 scriu \u0219i despre Ohrid locul meu preferat din Balcani.<\/p>\n\n\n\n

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

Re\u021beta de Tav\u010de Grav\u010de<\/strong><\/p>\n\n\n\n

Ingrediente<\/strong><\/p>\n\n\n\n

500 g fasole alb\u0103 uscat\u0103 (soi Tetovac)<\/p>\n\n\n\n

O ceap\u0103 mare, tocat\u0103<\/p>\n\n\n\n

2-3 c\u0103\u021bei de usturoi, toca\u021bi<\/p>\n\n\n\n

Un morcov, t\u0103iat cubule\u021be<\/p>\n\n\n\n

Un ardei ro\u0219u, tocat<\/p>\n\n\n\n

Dou\u0103 linguri de ulei de floarea soarelui sau ulei de m\u0103sline<\/p>\n\n\n\n

Dou\u0103 linguri de f\u0103in\u0103<\/p>\n\n\n\n

O linguri\u021b\u0103 de boia dulce<\/p>\n\n\n\n

O lingur\u0103 de past\u0103 de tomate<\/p>\n\n\n\n

O lingur\u0103 de ment\u0103 uscat\u0103 (op\u021bional)<\/p>\n\n\n\n

O lingur\u0103 de cimbru uscat<\/p>\n\n\n\n

Sare \u0219i piper dup\u0103 gust<\/p>\n\n\n\n

O lingur\u0103 de p\u0103trunjel proasp\u0103t, tocat<\/p>\n\n\n\n

Un litru de ap\u0103<\/p>\n\n\n\n

Instruc\u021biuni<\/strong><\/p>\n\n\n\n

Cl\u0103ti\u021bi fasolea \u0219i \u00eenmuia\u021bi-o \u00een ap\u0103 rece peste noapte. A doua zi, scurge\u021bi apa \u0219i fierbe\u021bi fasolea \u00een ap\u0103 curat\u0103 p\u00e2n\u0103 devine aproape fraged\u0103, dar nu complet g\u0103tit\u0103 (aproximativ 45 de minute). Scurge\u021bi \u0219i pune\u021bi deoparte.<\/p>\n\n\n\n

\u00centr-o tigaie mare, \u00eenc\u0103lzi\u021bi uleiul \u0219i sota\u021bi ceapa, usturoiul, morcovul \u0219i ardeiul p\u00e2n\u0103 devin moi \u0219i u\u0219or aurii. Ad\u0103uga\u021bi f\u0103ina \u0219i boiaua, amestec\u00e2nd bine pentru a se combina \u0219i a forma un roux u\u0219or. Ad\u0103uga\u021bi pasta de tomate \u0219i continua\u021bi s\u0103 amesteca\u021bi. Turna\u021bi \u00eencet apa, amestec\u00e2nd continuu pentru a evita formarea cocoloa\u0219elor. Ad\u0103uga\u021bi sare, piper, cimbru \u0219i ment\u0103 (dac\u0103 folosi\u021bi), \u0219i aduce\u021bi la fierbere. Reduce\u021bi focul \u0219i l\u0103sa\u021bi s\u0103 fiarb\u0103 u\u0219or p\u00e2n\u0103 se \u00eengroa\u0219\u0103, form\u00e2nd un sos consistent.<\/p>\n\n\n\n

\u00centr-o tav\u0103 de lut sau alt vas rezistent la cuptor, combina\u021bi fasolea fiart\u0103 cu sosul preg\u0103tit. Amesteca\u021bi u\u0219or pentru a se distribui uniform. Pre\u00eenc\u0103lzi\u021bi cuptorul la 180\u00b0C. Introduce\u021bi tava \u00een cuptor \u0219i coace\u021bi timp de aproximativ 30-40 de minute, p\u00e2n\u0103 c\u00e2nd fasolea este complet g\u0103tit\u0103 \u0219i sosul s-a \u00eengro\u0219at, iar suprafa\u021ba a devenit u\u0219or aurie. Scoate\u021bi tav\u010de grav\u010de din cuptor \u0219i l\u0103sa\u021bi s\u0103 se odihneasc\u0103 c\u00e2teva minute \u00eenainte de servire.<\/p>\n\n\n\n

Pres\u0103ra\u021bi p\u0103trunjel proasp\u0103t tocat deasupra \u0219i servi\u021bi cald, al\u0103turi de p\u00e2ine proasp\u0103t\u0103 sau mur\u0103turi.<\/p>\n\n\n\n

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

Soiul de fasole utilizat \u00een re\u021beta autentic\u0103 de tav\u010de grav\u010de este cunoscut sub numele de Tetovac<\/strong>, numit dup\u0103 ora\u0219ul Tetovo din Macedonia de Nord, prin care ne-am \u0219i plimbat pu\u021bin, \u00een special \u00een pia\u021b\u0103, unde Vegeta se vinde inclusiv la tarabele cu miere de albine, fix \u00een c\u0103utarea ingredientului vedet\u0103.<\/p>\n\n\n\n

Fasolea Tetovac are boabe mari, de form\u0103 oval\u0103, care devin cremoase dup\u0103 fierbere, o textur\u0103 moale \u0219i untuoas\u0103, ideal\u0103 pentru absorb\u021bia aromelor din sosuri, gust u\u0219or dulceag, care se potrive\u0219te bine cu condimentele \u0219i ierburile utilizate \u00een preparatul tav\u010de grav\u010de.\u00cen absen\u021ba fasolei Tetovac, alte soiuri de fasole alb\u0103, cum ar fi fasolea Cannellini sau Navy, pot fi utilizate ca substitut. Totu\u0219i, textura \u0219i gustul final pot varia u\u0219or.<\/p>\n\n\n\n

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

Pe multe meniuri o s\u0103 g\u0103si\u021bi op\u021biunea combo: tav\u010de grav\u010de + carne fript\u0103. \u0218i cum pe nici un rom\u00e2n nu a uimit combina\u021bia de c\u00e2rna\u021bi cu fasole s\u0103 vede\u021bi \u00eens\u0103 c\u00e2\u021bi ignoran\u021bi au f\u0103cut mi\u0219to de farfuria cu fasole + \u0107evapi (aka mici). Poza mea, f\u0103cut\u0103 \u00een Ohrid, a fost \u201c\u00eemprumutat\u0103\u201d \u0219i de Academia de Urs\u0103rie care a f\u0103cut-o \u201cr\u00e2s\u201d pe internet spre deliciul unui popor care nu pricepe diferen\u021bele culturale. Auzi mici cu fasole, cine a mai pomenit? Ei bine, un popor \u00eentreg plus alte na\u021biuni balcanice. P\u00e2n\u0103 la urm\u0103 \u0219i micii sunt tot ni\u0219te c\u00e2rna\u021bi f\u0103r\u0103 ma\u021be sau c\u00e2rna\u021bii sunt ni\u0219te mici \u00eendesa\u021bi \u00een intestine.<\/p>\n\n\n\n

Dac\u0103 noi m\u00e2nc\u0103m, tradi\u021bional, micii cu p\u00e2ine \u0219i mu\u0219tar, eventual \u0219i cartofi pr\u0103ji\u021bi sau, mai rar, cu ardei iute \u00eenmuiat \u00een sare (salut\u0103ri Ciprian Muntele), fra\u021bii lor balcanici (\u0107evapi \u00a0sau diminutiva\u021bi \u0107evap\u010di\u0107i<\/em>) ori otomani (kebab & \u0219i\u0219 k\u00f6fte<\/em>) au parte de multe alte garnituri, de multe ori indispensabile sau implicite. Despre asta am scris mai pe larg \u00een acest articol: o mic\u0103 istorie a micilor \u0219i mititeilor<\/a>. \u00a0Iar \u00een cazul detaliat \u00een acest articol v\u0103 recomand \u0219i l\u00e2ng\u0103 \u0219i Belolu\u010dene Paprike, o salat\u0103 de ardei cop\u021bi cu usturoi despre care am scris aici<\/a>. <\/p>\n\n\n\n

<\/p>\n\n\n\n

Foto Skopje: \u00a0\u00a9\u00a0Neil Bussey<\/a>\u00a0|\u00a0Dreamstime.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Macedonia de Nord este \u021bara statuilor \u0219i gr\u0103tarelor. Pentru statui merge\u021bi \u00een Skopje. Peste o mie de statui orneaz\u0103 capitala Macedoniei de Nord, mai toate ap\u0103rute prin programul \u201cSkopje 2014\u201d lansat \u00een 2010, o investi\u021bie de aproximativ 200 de milioane de euro (dar care neoficial ar ajunge la un miliard) sus\u021binut\u0103 de Guvern \u0219i autorit\u0103\u021bile […]<\/p>\n","protected":false},"author":2,"featured_media":1552,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39,1],"tags":[],"class_list":["post-1540","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-balkanic-tastes","category-general"],"yoast_head":"\nCum s\u0103 dai cu micii-n fasole. Tav\u010de Grav\u010de cu \u0107evap\u010di\u0107i, deliciul macedonean care din ignoran\u021b\u0103 a ajuns pe Academia de Urs\u0103rie - Cosmin Dragomir<\/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:\/\/cosmindragomir.ro\/ro\/2024\/06\/24\/cum-sa-dai-cu-micii-n-fasole-tavce-gravce-cu-cevapcici-deliciul-macedonean-care-din-ignoranta-a-ajuns-pe-academia-de-ursarie\/\" \/>\n<meta property=\"og:locale\" content=\"ro_RO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cum s\u0103 dai cu micii-n fasole. Tav\u010de Grav\u010de cu \u0107evap\u010di\u0107i, deliciul macedonean care din ignoran\u021b\u0103 a ajuns pe Academia de Urs\u0103rie - Cosmin Dragomir\" \/>\n<meta property=\"og:description\" content=\"Macedonia de Nord este \u021bara statuilor \u0219i gr\u0103tarelor. Pentru statui merge\u021bi \u00een Skopje. 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