{"id":4339,"date":"2014-08-17T20:28:00","date_gmt":"2014-08-17T18:28:00","guid":{"rendered":"http:\/\/www.wielkapysznosc.pl\/?p=4339"},"modified":"2017-01-22T19:40:25","modified_gmt":"2017-01-22T18:40:25","slug":"krem-selera-mulami","status":"publish","type":"post","link":"https:\/\/nowybufet.pl\/wielkapysznosc\/krem-selera-mulami\/","title":{"rendered":"Krem z selera z mulami"},"content":{"rendered":"
\"krem<\/p>\n

To od pocz\u0105tku by\u0142a inspiracja. Widzia\u0142am si\u0119 ze znajomymi, kt\u00f3rzy w\u0142a\u015bnie wr\u00f3cili z popasu w Zazie Bistro. Jest to jeden z moich ulubionych lokali w Krakowie. Za ka\u017cdym razem dostaj\u0119 tam jakie\u015b rarytasy. Do Zazie w\u0142a\u015bnie zabra\u0142y\u015bmy rodzicielk\u0119 na \u015bwi\u0119towanie Dnia Matki, by mog\u0142a skosztowa\u0107 muli w winie pierwszy raz w \u017cyciu. I rozumiecie – kiedy oni przyszli, powiedzieli \u017ce jedli krem z selera z mulami w \u015brodku, powsta\u0142 w mojej g\u0142owie \u015blad wielko\u015bci w\u0105wozu krasowego. Ci\u0105gle o tym my\u015bla\u0142am: „Musz\u0119 ugotowa\u0107 ten krem z selera z mulami! To nie mo\u017ce by\u0107 niedobre. To nawet nie mo\u017ce by\u0107 dobre, bo musi by\u0107 pyszne!” Krem z selera gotowa\u0142am wielokrotnie w pracy i bardzo go lubi\u0119, chocia\u017c moim faworytem jest pure\u00e8 z tego warzywa jako zamiennik ziemniaczanego. Nigdy jednak mule nie by\u0142y wk\u0142adk\u0105. Przyznaj\u0119 \u017ce los mi sprzyja\u0142, gdy\u017c m\u00f3j ulubiony sklep, kt\u00f3rego twarzami ju\u017c drugi rok s\u0105 popularni kucharze, w\u0142a\u015bnie zaczyna\u0142 tydzie\u0144 iberyjski i mia\u0142 na stanie mule. Wprawdzie mro\u017cone, ale nie waha\u0142am si\u0119 przed zakupem. Poza tym kupno muli bez skorupek niwelowa\u0142o konieczno\u015b\u0107 zabawy z muszlami.<\/span><\/p>\n

Zrobi\u0142am sobie t\u0119 zup\u0119 i akurat napatoczy\u0142y si\u0119 siostry – B. i E.. Skosztowa\u0142y – a jak\u017ce – i nawet zadowolone by\u0142y, mimo \u017ce nie mia\u0142am nic do kawy, nawet nikczemnego kawa\u0142ka starego herbatnika petit beurre.<\/span><\/p>\n

Krem z selera z mulami<\/span><\/h2>\n

Sk\u0142adniki dla 5-6 os\u00f3b:<\/strong><\/p>\n

Na wywar:<\/h3>\n
    \n
  • warzywa – raczej te ja\u015bniejsze, \u017ceby nie mia\u0142 zbyt ciemnego koloru, ziele angielskie i li\u015b\u0107 laurowy<\/li>\n<\/ul>\n

    Na zup\u0119:<\/h3>\n
      \n
    • 3 \u015brednie selery<\/li>\n
    • 3 litry wody<\/li>\n
    • 50 g mas\u0142a<\/li>\n
    • s\u00f3l i pieprz (najlepiej bia\u0142y) do smaku<\/li>\n
    • sok z cytryny, \u017ceby seler si\u0119 nie utleni\u0142<\/li>\n<\/ul>\n

      Na mule:<\/h3>\n
        \n
      • 300g muli bez muszli (z muszlami to ok. kilogram)<\/li>\n
      • gar\u015b\u0107 natki pietruszki<\/li>\n
      • 3 z\u0105bki czosnku<\/li>\n
      • bia\u0142e wytrawne wino<\/li>\n
      • suszona ostra papryczka peperoncino<\/li>\n
      • s\u00f3l do smaku <\/li>\n
      • 50 g mas\u0142a<\/li>\n<\/ul>\n

        \"selery\"<\/p>\n

        Gotujemy wywar z warzyw. Gdy jest gotowy, odcedzamy go. Wcze\u015bniej, ale nie za wcze\u015bnie, obieramy i kroimy drobno selery, wk\u0142adaj\u0105c kawa\u0142ki do wody z sokiem z cytryny. Do gotowego wywaru wrzucamy odcedzone kawa\u0142ki selera i gotujemy do mi\u0119kko\u015bci. Ca\u0142o\u015b\u0107 blendujemy na g\u0142adko, dodajemy mas\u0142o i doprawiamy. Dla wzmocnienia koloru mo\u017cna dola\u0107 troch\u0119 \u015bmietany 30%, ale wtedy nie zjedz\u0105 tej zupy osobnicy ze skaz\u0105 bia\u0142kow\u0105 i Ci dbaj\u0105cy o lini\u0119.<\/span><\/p>\n

        \"mule\"<\/p>\n

        Je\u015bli mamy mule w muszlach, musimy najpierw wyrzuci\u0107 wszystkie te, kt\u00f3re s\u0105 otwarte. Potem wrzucamy je na gor\u0105c\u0105 posolon\u0105 wod\u0119 i gotujemy chwil\u0119. Po tym procesie wyrzucamy z kolei te, kt\u00f3re si\u0119 nie otworzy\u0142y. Pozbywamy si\u0119 muszli, delikatnie odrywaj\u0105c od nich ugotowane mule. Rozgrzewamy oliw\u0119 na patelni, wrzucamy mule, podsma\u017camy je oko\u0142o minut\u0119, dodajemy posiekany lub wyci\u015bni\u0119ty czosnek i peperoncino, sma\u017cymy drug\u0105 minut\u0119. Podlewamy winem (oko\u0142o 1\/4 szklanki), czekamy a\u017c odparuje i doprawiamy sol\u0105, po zdj\u0119ciu z ognia wrzucamy mas\u0142o i natk\u0119 pietruszki. <\/span><\/p>\n

        \"sma\u017cone<\/p>\n

        Na g\u0142\u0119bokim talerzu uk\u0142adamy porcj\u0119 usma\u017conych muli i zalewamy gor\u0105cym kremem z selera. Ten krem to creme de la creme.<\/span><\/p>\n

        PS. Oczywi\u015bcie wegetarianie i weganie mog\u0105 pomin\u0105\u0107 etap muli i poda\u0107 krem np. ze zblanszowanymi s\u0142upkami ulubionych warzyw, wymieszanych z oliw\u0105 i posiekan\u0105 natk\u0105, lub z pesto.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

        To od pocz\u0105tku by\u0142a inspiracja. Widzia\u0142am si\u0119 ze znajomymi, kt\u00f3rzy w\u0142a\u015bnie wr\u00f3cili z popasu w Zazie Bistro. Jest to jeden […]<\/p>\n","protected":false},"author":2,"featured_media":4340,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[5],"tags":[],"class_list":["post-4339","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zupy"],"_links":{"self":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/4339"}],"collection":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/comments?post=4339"}],"version-history":[{"count":3,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/4339\/revisions"}],"predecessor-version":[{"id":4345,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/4339\/revisions\/4345"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media\/4340"}],"wp:attachment":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media?parent=4339"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/categories?post=4339"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/tags?post=4339"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}