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postheadericon Papanasi cu smantana si dulceata

papanasi cu smantana si dulceata

Papanasii fierti, alaturi de smantana si dulceata pot fi consumati atat de adulti cat si de copiii foarte mici, incepand cu varsta de 1 an.

Au in compozitie branza proaspata de vaci, oua, gris si putina faina. Desigur, se pot servi fara pesmetul cu zahar tos care se pune de obicei pe deasupra  si fara dulceata daca nu doriti sa oferiti copiilor nici un fel de zahar.

Ingrediente ( o portie mare):

1 kg branza de vaci mai uscata, nu foarte cremoasa

5 oua

10 linguri de gris

1 lingura de faina

optional o esenta de vanilie si un praf de sare

4 linguri pesmet

4 linguri zahar tos, 1 plic de zahar vanilat

200 ml smantana  cu 20% grasime

dulceata preferata

Cum se prepara:

Se pune apa la fiert intr-o oala incapatoare (4 l).

Se amesteca branza de vaci cu ouale, grisul si faina (eventual vanilia si praful de sare- pentru adulti si copii mai mari)

Eu am zdrobit branza de vaci cu blenderul vertical cu cutite pentru a o face mai fina.

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Pasta obtinuta trebuie sa fie destul de  groasa astfel incat sa puteti forma cu usurinta papanasii. La nevoie se mai poate adauga gris. Eu am folosit clestele de inghetata pentru a-i face si nu prea a contat cat sunt de moi sau de tari, nu m-am murdarit mai deloc.

Daca nu aveti cleste de inghetata puteti forma papanasii cu ajutorul unei linguri si cu mainile. Aceasta compozitie de papanasi este mai moale decat veti intalni in alte retete, s-ar putea sa va chinuiti putin cu ea dar partea cea buna este ca papanasii pot fi refrigerati dupa ce sunt fierti si sunt buni si a doua zi, se pastreaza moi si gustosi.

Asta daca va mai ramane ceva si pe a doua zi :)

 

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Asadar, am procedat cu clestele de inghetata exact cum am vazut la vanzatorii de inghetata, am avut si un bol cu apa in apropiere in care inmuiam clestele din cand in cand ca sa nu se lipeasca prea multa compozitie pe el si sa-mi fie mai usor.

Am eliberat cate un papanas in apa deja in fierbere, la foc mic, ca sa nu se imprastie.

Cat timp se fierb papanasii, pregatim pesmetul.

DSC09647Il punem intr-o tigaie de teflon la foc mediu si agitam tigaia ca sa se rumeneasca omogen. La final va capata o culoare maronie, atentie mare sa nu-l ardeti, nu dureaza mult pana e gata!

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Apoi il amestecam cu zaharul tos si zaharul vanilat.

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Papanasii sunt fierti in momentul in care se ridica singuri la suprafata. Luati-i din oala cu ajutorul unei spumiere (paleta cu gauri folosita si la supe)  si puneti-i deoparte pe o farfurie.

Apoi ii rostogoliti usor prin compozitia de pesmet. Cu cat sunt mai umezi papanasii cu atat se va lipi mai usor pesmetul de ei.

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Se servesc calzi, cu smantana cremoasa si cu dulceata acrisoara pe deasupra. Eu am avut doar dulceata de macese, dar merge foarte bine cu dulceata de visine sau de capsuni.

Enjoy! :)

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 Sursa : www.e-retete.ro

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