{"id":535,"date":"2023-02-07T10:44:03","date_gmt":"2023-02-07T08:44:03","guid":{"rendered":"https:\/\/cosmindragomir.ro\/?p=535"},"modified":"2023-02-14T04:59:59","modified_gmt":"2023-02-14T02:59:59","slug":"ciorbe-de-sarmale-si-de-ardei-umpluti","status":"publish","type":"post","link":"https:\/\/cosmindragomir.ro\/ro\/2023\/02\/07\/ciorbe-de-sarmale-si-de-ardei-umpluti\/","title":{"rendered":"Ciorbe de sarmale \u0219i de ardei umplu\u021bi"},"content":{"rendered":"\n

Ardei umplu\u021bi \u0219i sarmale se consum\u0103 \u00een toate zonele \u021b\u0103rii. Ambele preparate au nenum\u0103rate variante: numim generic ardei umplu\u021bi o sumedenie de legume umplute, a\u0219a cum \u0219i sarmalele au nenum\u0103rate compozi\u021bii \u0219i \u00eenveli\u0219uri vegetale. Ambele au variante de post, mai ales pe baz\u0103 de orez \u0219i ciuperci, dar lista ingredientelor folosite continu\u0103 cu o inepuizabil\u0103 inventivitate.
\u00cen Oltenia exist\u0103 ciorba de raci, unde racii nu-s chiar raci, ba chiar deloc. Acestei inven\u021bii oltene\u0219ti i se mai spune \u00een fel \u0219i chip, dup\u0103 cum ve\u021bi vedea, iar variantei cu aluat i s-a dus vestea drept \u201ecarnea s\u0103racului\u201d. Dar \u0219i \u201es\u0103racul\u201d a mai f\u0103cut un up-grade ingenios \u0219i a \u00eenlocuit aluatul cu fasole frecat\u0103 cu usturoi, doar ca s\u0103 dea peste nas celor care spun c\u0103 noi n-avem deloc gastronomie.<\/p>\n\n\n\n

Ciorba asta nu-i chiar pe toate drumurile ori c\u0103r\u021bile, iar de o cau\u021bi la Radu Anton Roman nu o g\u0103se\u0219ti dec\u00e2t \u00een edi\u021bia\u00a0<\/strong>\u201e\u00eendelug rev\u0103zut\u0103 \u0219i mult ad\u0103ugit\u0103\u201d (ed. Paideia)\u00a0\u0219i doar \u00een varianta sa festiv\u0103, de cona\u0219i ori gospodari cu dare de m\u00e2n\u0103 c\u00e2nd e vorba de mul\u021bumirea p\u00e2ntecului.
\u201eVai, c\u00e2te le mai pot trece oltenilor prin cap (adic\u0103 prin gu\u0219\u0103!). Mai ales aici, \u00een sudul umed \u0219i fierbinte de la Dun\u0103re, unde pip\u0103ru\u0219ii se fac c\u00e2t gogo\u0219arii, gogo\u0219arii c\u00e2t pepenii, iar pepenii c\u00e2t ro\u021bile de camion! Aici, \u00een tractirul semin\u021biilor, ardeilor li se spune c\u00e2nd capia, c\u00e2nd ciu\u0219chi, c\u00e2nd raci, c\u00e2nd (s\u00e2rbelte \u0219i turce\u0219te nu \u0219tiu), \u00eentr-o vesel\u0103 poliglotie \u0219i polinomie balcanic\u0103.
Prieteni, dragi c\u0103uza\u0219i ai plitelor \u00eenfierb\u00e2ntate, vom m\u00e2nca azi, sub duzii \u0219i s\u0103lciile Olteniei fluviale \u0219i multiculturale, o ciorb\u0103 nemaiv\u0103zut\u0103, de \u00abraci\u00bb \u0219i de duminic\u0103 (ei \u0219i? Ve\u021bi bomb\u0103ni dumneavoastr\u0103, peisajul e \u00eembietor, de acord, dar am mai v\u0103zut \u0219i noi \u0219i s\u0103lcii, \u0219i raci, ba chiar \u0219i Oltenia, cu olteni multiculturali cu tot, e duminic\u0103, z\u0103u, ne odihnim \u0219i noi, de ce ne-a\u021bi trezit pentru at\u00e2ta lucru, ce at\u00e2ta zarvp pentru o oal\u0103 de zeam\u0103, iar face Roman porc\u0103rii din astea, cu scoici \u0219i cu g\u00e2ndaci, s\u0103 m\u0103n\u00e2nce el fiertur\u0103 de raci, dac-are chef, noi suntem oameni serio\u0219i, avem servici, m\u00e2ine diminea\u021b\u0103 ne trezim devreme!!).
Dar, iubi\u021bi prieteni \u0219i irita\u021bi comeseni, o s\u0103 v\u0103 rog s\u0103 nu v\u0103 gr\u0103bi\u021bi. Urmeaz\u0103 o supriz\u0103. De fapt, m\u00e2ncarea noastr\u0103 de azi, ve\u021bi vedea, nu prin \u00abraci\u00bb e original\u0103. Orin cu totul altceva e ea o \u00eenc\u0103lcare \u0219cocant\u0103, absolut ireveren\u021bioas\u0103, a tuturor regulilor culinare. V\u0103 rug\u0103m s\u0103 v\u0103 lega\u021bi centurile de siguran\u021b\u0103, urmeaz\u0103 o asociere paradoxal\u0103 \u00eentre dou\u0103, savuroase, ce-i drept, crea\u021bii omene\u0219ti, dar evident diferite, paralele \u0219i incompatibile, ca oi\u0219tea cu codul genetic sau sorcova cu teoria mul\u021bimilor finite.
Nebunia \u00eencepe \u00een clipa \u00een care dou\u0103 bucate, o ciorb\u0103 \u2013 apar\u021bin\u00e2nd regnului (\u00een general fluid) numit Felul\u00eent\u00e2i \u2013 \u0219i \u00eendesa\u021bi ardei umplu\u021bi \u2013 cartirui\u021bi (aparent) definitiv, \u00een categoria Feluldoi \u2013 se unesc. Astfel, sunt brutal nesocotite toate obiceiurile, arta noastr\u0103 culinar\u0103 ac\u021bion\u00e2nd, dac\u0103 nu haotic, atunci dup\u0103 legi necunoscute, ce \u021bin strict de ciud\u0103\u021beniile, deloc pu\u021bine, ale gastronomiei muntene\u0219ti.
A\u0219a \u00eenc\u00e2t, am impresia c\u0103 numai infinita, deci \u00eenc\u0103p\u0103toarea ordine cosmic\u0103 mai poate accepta \u0219i odihni la pieptu-i tolerant aceast\u0103 neobi\u0219nuit\u0103 bun\u0103tate miaz\u0103zi-jiulean\u0103, de var\u0103 \u0219i toamn\u0103 t\u00e2rzie.
Deopotriv\u0103 ciorb\u0103 \u021bi feluldoi, fiertura asta, pu\u021bin cunoscut\u0103 dincolo de v\u0103ile olteano-muntene\u0219ti, onoreaz\u0103 destule duminici ale toamnelor cor\u0103biene \u0219i calafatene, dar \u0219i b\u0103i-ar\u0103mene sau b\u0103i-fierene. \u0218i voi striga, cu siguran\u021ba pedanteriei \u0219i zelul incon\u0219tient al trufiei (na\u021bionale, dar cu \u00abpartipri\u00bb-uri regionale) c\u0103 Oltenia dezl\u0103n\u021buit\u0103, indisciplinat\u0103, cu instabilit\u0103\u021bi \u0219i exuberan\u021be meridionale, e o temeinic\u0103 devoratoare de ciorbe dar \u0219i de obi\u0219nuin\u021be uzate!<\/p>\n\n\n\n

Zarzavat ciorb\u0103 \u2013 ceap\u0103, \u021belin\u0103, p\u0103st\u00e2rnac, p\u0103trunjel, morcovi
2-3 ro\u0219ii
1 genunchi de vit\u0103
sare, piper
1l bor\u0219
1 ciur plin cu ardei capia \u2013 care de obicei sunt ro\u0219ii, de aici venind numele \u00een\u0219el\u0103tor al ciorbei, care se mai cheam\u0103 \u0219i ciorb\u0103 de \u00abstacoji\u00bb (a\u021bi v\u0103zut c\u0103 m-a\u021bi asuprit degeaba?)
500 grame de vit\u0103 tocat\u0103
2 ou\u0103
1 pahar de orez
1 leg\u0103tur\u0103 de leu\u0219tean.
Mi\u0219carea (v\u00e2rtejul) ciorbei acesteia e din dou\u0103 buc\u0103\u021bi:
Mai \u00eent\u00e2i se face o prim\u0103 ciorbi\u021b\u0103, din ceap\u0103, zarzavat ras \u0219i oase de vit\u0103, acrit\u0103 cu bor\u0219, dat separat \u00eentr-un clocot. Apoi carnea se c\u0103le\u0219te cu ceap\u0103 \u0219i se amestec\u0103 cu orez un pic \u00eenflorit, ou\u0103, sare, piper, va umple \u00eendesat ardeii, bine griji\u021bi de cotoare. \u00cen ceaunul burduh\u0103nos sau oala de p\u0103m\u00e2nt se potrivesc ardeii (\u00abraci\u00bb!), se toarn\u0103 maelstrom-ul ciorbei clocotite peste ei \u0219i se las\u0103 pe marginea plitei sau sub \u021best, s\u0103 undeasc\u0103 cam un ceas. La mas\u0103 se d\u0103 cu m\u0103m\u0103lig\u0103, sm\u00e2nt\u00e2n\u0103, ardei iute \u0219i \u021buic\u0103 moale de Dolj, s\u0103 meargp ciorba (dar, oare, ciorb\u0103 s\u0103 fie?)
Tain\u0103: olteniii fac \u0219i \u00een post ciorb\u0103 de \u00abraci\u00bb, dar cu multe lipsuri, lu\u00e2ndu-\u0219i lipsa c\u0103rnii, a ou\u0103lelor, a sm\u00e2nt\u00e2nii \u0219i a altor cheltuieli gustoase, pref\u0103c\u00e2ndu-se, care cum poate, c\u0103 nici nu le trebuie (dac\u0103 nici nu le au)\u201d.
\u0218i mare p\u0103cat face Radu Anton Roman c\u00e2nd expediaz\u0103 \u00een doar c\u00e2teva r\u00e2nduri zama aceast\u0103 m\u0103sluit\u0103 de s\u0103r\u0103cie sau peniten\u021b\u0103 culinar\u0103 cre\u0219tin\u0103. Amu, nu \u0219tiu care s\u0103 spun c\u0103 a fost prima, cea tratat\u0103 pe larg de marele gastronom, c\u0103reia al\u021bii \u00eei spun \u201eciorb\u0103 de ardei umplu\u021bi\u201d sau variantele ei mai \u201eumile\u201d. V\u0103 prezint mai jos re\u021betele decosnpirate de doamna Antoaneta, olteanc\u0103 get-beget, \u0219i culese de neobosita Simona Laz\u0103r, unul dintre cei mai activi arheologi ai gastronomiei rom\u00e2ne\u0219ti: \u201cIn zona noastr\u0103, la Bechet, exist\u0103 multe preparate care nu se fac in alte p\u0103r\u0163i. Spre exemplu, noi g\u0103tim \u00abraci\u00bb. Nu au nici o leg\u0103tur\u0103 cu adev\u0103ra\u0163ii raci. Sunt ni\u015fte ardei ro\u015fii care se cultiv\u0103 special pentru a\u015fa ceva \u015fi care se umplu cu o compozi\u0163ie. Se face in felul urm\u0103tor: se c\u0103le\u015fte ceapa cu multe mirodenii (m\u0103rar, cimbru), se adun\u0103 cu f\u0103in\u0103 \u015fi se in\u0103bu\u015f\u0103, apoi se adaug\u0103 ap\u0103, pentru a se face o past\u0103 apropiat\u0103 de coc\u0103. \u00abRacii\u00bb se umplu cu aceast\u0103 compozi\u0163ie \u015fi se pun la ciorb\u0103 sau se fac la cuptor cu un sos, sau se umplu cu fasole fiart\u0103, preparat\u0103 cu usturoi. Binein\u0163eles, se pot umple cu carne sau orez. Este o m\u00e2ncare olteneasc\u0103 \u015fi oricine din zona noastr\u0103, indiferent unde ar fi, dac\u0103 ii spui de raci, i\u0163i r\u0103spund: \u00abA\u015f m\u00e2nca \u015fi eu\u00bb\u201d
Posibil ca aceast\u0103 ciorb\u0103 de raci s\u0103 stea la baza ciorbelor de ardei umplu\u021bi \u0219i de sarmale. C\u0103, de!, nu e vorba de mare inventivitate aici, de\u0219i gustul este fenomenal. \u00cen sine, aceste dou\u0103 z\u0103muri de care m\u0103 preocup aici sunt preparatele obi\u0219nuite, dar nesc\u0103zute cum se spune, cu mult mai mult sos, mai gros dec\u00e2t o sup\u0103 clar\u0103 ori o ciorb\u0103 de legume, mai spre supa crem\u0103.
V\u0103 las mai jos o re\u021bet\u0103 din 1875 din volumul Buc\u0103t\u0103reasa Na\u021bional\u0103, Cea mai nou\u0103 CARTE DE BUCATE a BUC\u0102T\u0102REI rom\u00e2ne, francese, germ\u00e2ne \u0219i magiare\u201e J. C. Hin\u021bescu (Bra\u0219ovu, 1875, FRANK & DRESSNANDT) p\u0103str\u00e2nd caligrafia vremii pentru c\u0103 aduce cu sine \u0219i valoarea istoric\u0103. (Volumul, reeditat pentru prima dat\u0103, este \u00een curs de apari\u021bie la editura GastroArt).<\/em><\/p>\n\n\n\n

\u201cVARZ\u0102 ACR\u0102 UMPLUT\u0102:
1 punt\u016d (560 grame) de carne de burlinc\u016d \u015fi ni\u021bic\u0103 sl\u0103nin\u0103 pr\u00f3spet\u0103, le toci la olalt\u0103 m\u0103runt\u016d, pu\u012d \u00een ele o m\u00e2n\u0103 de urez\u016d sp\u0103lat\u016d frumos\u016d, ni\u021bic\u0103 sare \u0219i piperi\u016d, c\u00e9p\u0103 t\u0103iat\u0103 m\u0103run\u021bel\u016d \u0219i dou\u0103 ou\u0103 \u00eentreg\u012d \u0219i t\u00f3te acestea le amestec\u012d bine una cu alta. Acum ia\u012d foile cele ma\u012d frum\u00f3se de la o c\u0103p\u0103\u021bin\u0103 de varz\u0103 acr\u0103, ta\u012d dungile jos\u016d \u0219i umpli cu preparutul\u016d de mai sus\u016d c\u00eete o f\u00f3i\u0103, o m\u00e2n\u0103 mic\u0103, o \u00eenf\u0103\u0219ori bine la olalt\u0103 \u0219i aceste sarmale dinpreun\u0103 cu alt\u0103 varz\u0103 t\u0103iat\u0103 le pu\u012d \u00eentr\u2019un\u016d vas\u016d l\u0103t\u0103re\u021b\u016d la foc\u016d \u0219i le ferb\u012d vr\u2019o dou\u0103 tre\u012d \u00f3re bine mestec\u00e2nd\u016d \u00een \u00f3l\u0103 cu b\u0103gare de sam\u0103 ca s\u0103 nu stric\u012d sarmalele. Dup\u0103 ce ferbe varza de se m\u00f3i\u0103, o pu\u012d \u00een r\u00e2nta\u015f\u016d sub\u021bire \u0219i o ferb\u012d de ajuns\u016d. \u00cen fine, torn\u012d \u00een varz\u0103 vr\u2019o c\u00e2teva lingur\u012d de sm\u0103nt\u00e2n\u0103 dulce \u0219i o la\u0219\u012d s\u0103 se ma\u012d c\u0103l\u00e9sc\u0103 ni\u021bel\u016d cu m\u0103rai\u016d t\u0103iatu m\u0103run\u021bel\u016d. C\u00e2nd\u016d ve\u012d da varza la mas\u0103 garnez\u012d castronul\u016d (blidul\u016d, strachina) cu umplutura (cu sarmalele \u0219i carnea, \u00een care le a\u012d fert\u016d).\u00a0\u201c<\/em><\/p>\n\n\n\n

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

\u00cen Ardeal, sarmalelor li se mai spun piro\u0219te. Tot o re\u021bet\u0103 de ciorb\u0103 de sarmale g\u0103sim culeas\u0103 de c\u0103tre neobositul \u0219i extraordinarul gastronom Mircea Groza, o re\u021bet\u0103 de la bunica lui <\/em>Florica li Hilimon din Hida pe care o red\u0103m cu graiul specific V\u0103ii Alma\u0219ului, S\u0103laj:\u00a0<\/strong>\u201eNo, amu \u021b-oi spune cum s\u0103 faci zam\u0103 die cureti morat cu piro\u0219te. Da, da a\u0219e cum ai auz\u00e2t! Zam\u0103 die piro\u0219te.\u00a0C\u0103t\u0103 c\u00e2nd ai g\u0103tat die f\u0103cut piro\u0219tele, o r\u0103mas numai s\u0103 le-npoc\u0103le\u0219ti, tie pui \u0219i faci o zam\u0103 \u00een care li hierbe. No, a\u0219e! Curetiu care \u021b-o r\u0103mas dup\u0103 ce ai ales foile \u00een care-i r\u0103suci piro\u0219tele, tai cotoru, \u0219i \u00eencepi a t\u0103ie curetiu ista m\u00e2n\u00e2n\u021b\u0103l, m\u00e2n\u00e2n\u021b\u0103l, m\u00e2n\u00e2n\u021b\u0103l, c\u00e2t po\u021b tu die m\u00e2n\u00e2n\u021b\u0103l. \u00cent-o oal\u0103 mai groas\u0103 la fund, pui on felde\u021b de oloi, sloboz \u0219i curetiu t\u0103iet, amesteci binie \u0219i-l c\u00e2rc\u0103le\u0219ti on ptic. Est timp tai o ceap\u0103 \u0219o-n d\u0103rab die \u021beler co\u0219cu\u021b\u0103 mnici, unu o doi morcoz, p-ai\u0219tia \u00eei tai roatie-roatie. Le pui t\u0103itie aieste \u00een oal\u0103 p\u0103st\u0103 cure\u021bi, le c\u00e2rc\u0103le\u0219ti a\u0219e mai c\u0103tingan, nu le arz c\u0103 n-ai f\u0103cut nimnica! \u00ce\u021b ies\u0103 zama amar\u0103\u2026traji oala p\u0103 marjinea ploapt\u0103nului, amu po\u021b punie o lingur\u0103 die popric\u0103 zdrobdit\u0103, da dulce, amesteci iute s\u0103 nu s\u0103 ard\u0103 \u0219i pui o finjie-dou\u0103 de ap\u0103 cald\u0103. N-ar hi r\u0103u di-ai ave o zup\u0103 f\u0103cut\u0103 p\u0103 oare\u0219ce cioantie die gali\u021b\u0103 o die porc\u2026 da \u0219i cu ap\u0103 a hi bun\u0103\u2026 t\u0103t pui zupa ceie p\u00e2n\u0103 g\u00e2nde\u0219ti c\u0103 \u021b-ajunje de-o zam\u0103 \u00een care-i hierbe zece, cinspr\u0103zece piro\u0219te\u2026da s\u0103 nu hie \u00eendiesuite! Amu, die ai, po\u021b t\u0103ie \u0219i o jum\u0103tatie die popric\u0103 ro\u0219ie, t\u0103t a\u0219e co\u0219cu\u021b\u0103. La\u0219i zama s\u0103 hiarb\u0103 \u00eencet, \u00eencetu\u021b, hierbe ie dem\u0103gan\u2026<\/p>\n\n\n\n

Amu \u021b-oi spunie cum faci piro\u0219tele. Aista fel de zam\u0103 \u00eel faci mintena\u0219 dup\u0103 Pa\u0219ti, dup\u0103 post, c\u0103t\u0103 prim\u0103var\u0103, c\u0103-\u021b trebe morareu verde \u0219i patru, cinci hire die ai verde. \u00ce\u021b trebe on d\u0103rab die carne die porc o die curc\u0103, nici tare slab\u0103, da nici gras\u0103. Tie pui \u0219-o tai m\u00e2n\u00een\u021b\u0103l cu on cu\u021b\u00e2t bun. Hilimonu mneu, c\u00e2nd tr\u0103ie, \u0219i carnea die c\u0103rna\u021b o t\u0103ie cu o s\u0103curi\u021b\u0103 de-a lui. Cine ave atunci mo\u0219in\u0103 die tocat carne? Truda ave! A\u0219e, taie \u0219i tu carnea, n-o toca, \u00eei vide c\u0103-s mai bunie piro\u0219tele a\u0219e\u2026amu, c-ai t\u0103iet carnea coat\u0103 numai o ceap\u0103, tai-o \u0219i p-aceie m\u00e2n\u00e2n\u021b\u0103l \u0219i puni-o \u00eent-on labo\u0219 mai mnicu\u021b, c-on ptic die oloi \u0219-on ptic die unsoare, bun-ar hi die ra\u021b\u0103! Taie \u0219-o thip\u0103ru\u0219e ro\u0219ie, die ai, die nu, nu-i musai, punie \u0219i tri jejite die popric\u0103 zdrobdit\u0103, sare, thiperi\u2026numai on ptic lie moi \u0219i pui o finjie die p\u0103sat p\u0103 care l-ai v\u00e2nturat die hospe, l-ai sp\u0103lat \u00een doau\u0103 tri ape \u0219i l-ai op\u0103rit o \u021b\u00e2r\u0103. Io pui \u0219i on pumn die ri\u0219ca\u0219\u2026a\u0219e punie \u0219i Erji, asta di p\u0103st\u0103 drum\u2026g\u00e2ndie\u0219ti c\u0103-s mai bunie piro\u0219tele a\u0219e \u0219i cu p\u0103sat \u0219i cu ri\u0219ca\u0219\u2026no, a\u0219e\u2026le c\u00eerc\u0103le\u0219ti t\u0103ite binie, le la\u0219i api s\u0103 s\u0103 r\u0103ceasc\u0103 on ptic, le pui p\u0103st\u0103 carne \u0219-amu pui on pumn bun die morareu t\u0103iet binie, binie\u2026scutur\u0103 \u0219-o crengu\u021b\u0103 die cimbru uscat, o die ai, taie cimbru verde\u2026coat\u0103 die sare \u0219i thiperi, f\u0103-le mai aspre o \u021b\u00e2r\u0103, c\u0103 nu le faci p\u00e2ntru betieji\u2026amu die \u00eempoc\u0103lit nu-\u021b mai spui c\u0103 t\u0103t \u021b-am spus, coat\u0103 numai on curethi binie morat, cu frunz\u0103 sub\u021b\u00e2ri, sub\u021b\u00e2ri\u2026
-Da dac\u0103-i zam\u0103, nu s-or \u00eempr\u0103\u0219tie\u2026cum or hierbe a\u0219e?
-Nu dar\u0103, nu thi theme, c\u0103 le leji p\u0103 fe\u0219tecare piro\u0219c\u0103 cu coadie die ai verde, p\u0103 care le-ai op\u0103rit on pticu\u021b\u2026amu, zama ar c-am tr\u0103bui s\u0103 hie mai gata\u2026punie \u00eencet, \u00eencet piro\u0219tiele \u00een zam\u0103 \u0219i hierbe-le c\u0103tingan a\u0219e, p\u0103 ploapt\u0103n, c\u0103t\u0103 ler, nu tie gr\u0103bdi defel c\u0103 n-ai die ce, f\u0103 m\u00e2ncarea cum trebe\u2026c\u00e2nd pui zama asta \u00een blid \u021b-ajung tri piro\u0219te die om\u2026punie ni\u0219te morareu t\u0103iet p\u0103 deasupra\u2026cine vre \u00ee\u0219i poatie punie o lingur\u0103, doau\u0103 die gro\u0219tior. Noa, asta ar hi zama die piro\u0219te, bat\u0103-tie biniele s\u0103 tie bat\u0103!\u201d<\/p>\n\n\n\n


Credit Foto: arhiva personal\u0103 a lui Mircea Groza<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Ardei umplu\u021bi \u0219i sarmale se consum\u0103 \u00een toate zonele \u021b\u0103rii. Ambele preparate au nenum\u0103rate variante: numim generic ardei umplu\u021bi o sumedenie de legume umplute, a\u0219a cum \u0219i sarmalele au nenum\u0103rate compozi\u021bii \u0219i \u00eenveli\u0219uri vegetale. Ambele au variante de post, mai ales pe baz\u0103 de orez \u0219i ciuperci, dar lista ingredientelor folosite continu\u0103 cu o inepuizabil\u0103 […]<\/p>\n","protected":false},"author":2,"featured_media":536,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[],"class_list":["post-535","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-enciclopedia-sarmalelor"],"yoast_head":"\nCiorbe de sarmale \u0219i de ardei umplu\u021bi - 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\/2023\/02\/07\/ciorbe-de-sarmale-si-de-ardei-umpluti\/\" \/>\n<meta property=\"og:locale\" content=\"ro_RO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ciorbe de sarmale \u0219i de ardei umplu\u021bi - Cosmin Dragomir\" \/>\n<meta property=\"og:description\" content=\"Ardei umplu\u021bi \u0219i sarmale se consum\u0103 \u00een toate zonele \u021b\u0103rii. 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