{"id":174962,"date":"2026-04-09T17:05:46","date_gmt":"2026-04-09T15:05:46","guid":{"rendered":"https:\/\/hadnews.com\/ro\/branzoaica-sarata-reteta-traditionala-romaneasca-de-paste\/"},"modified":"2026-04-09T17:05:46","modified_gmt":"2026-04-09T15:05:46","slug":"branzoaica-sarata-reteta-traditionala-romaneasca-de-paste","status":"publish","type":"post","link":"https:\/\/hadnews.com\/ro\/branzoaica-sarata-reteta-traditionala-romaneasca-de-paste\/","title":{"rendered":"Br\u00e2nzoaic\u0103 s\u0103rat\u0103 \u2013 Re\u021bet\u0103 tradi\u021bional\u0103 rom\u00e2neasc\u0103 de Pa\u0219te"},"content":{"rendered":"<h1>Pasc\u0103 cu br\u00e2nz\u0103 s\u0103rat\u0103 \u2013 Re\u021bet\u0103 tradi\u021bional\u0103 rom\u00e2neasc\u0103 de Pa\u0219te<\/h1>\n<p>Pasc\u0103 cu br\u00e2nz\u0103 s\u0103rat\u0103 este un preparat emblematic pe mesele de Pa\u0219te din Rom\u00e2nia, o delicates\u0103 care \u00eembin\u0103 tradi\u021bia cu savoarea inconfundabil\u0103. Acest desert s\u0103rat cu aluat pufos \u0219i umplutur\u0103 consistent\u0103 din br\u00e2nz\u0103 de oi \u0219i jum\u0103ri crocante este o alegere perfect\u0103 pentru a s\u0103rb\u0103tori aceast\u0103 sf\u00e2nt\u0103 s\u0103rb\u0103toare al\u0103turi de cei dragi.<\/p>\n<h2>Ingrediente<\/h2>\n<h3>Pentru aluat:<\/h3>\n<ul>\n<li>500 gr de f\u0103in\u0103 alb\u0103<\/li>\n<li>1 ou mare<\/li>\n<li>7 gr de drojdie uscat\u0103<\/li>\n<li>300 ml de lapte cald sau iaurt la temperatura camerei<\/li>\n<li>10 gr de sare fin\u0103<\/li>\n<li>50 ml de ulei<\/li>\n<\/ul>\n<h3>Pentru umplutur\u0103:<\/h3>\n<ul>\n<li>400 gr de ca\u0219 de oi proasp\u0103t (bine scurs de zer)<\/li>\n<li>300 gr de br\u00e2nz\u0103 fr\u0103m\u00e2ntat\u0103 sau de burduf (la temperatura camerei, pentru o omogenizare mai u\u0219oar\u0103)<\/li>\n<li>2 ou\u0103 mari (la temperatura camerei)<\/li>\n<li>1 lingur\u0103 cu v\u00e2rf de sm\u00e2nt\u00e2n\u0103 gras\u0103<\/li>\n<li>Piper negru proasp\u0103t m\u0103cinat, dup\u0103 gust<\/li>\n<li>100 gr de jum\u0103ri tocate m\u0103runt<\/li>\n<\/ul>\n<h3>Pentru uns \u0219i decor:<\/h3>\n<ul>\n<li>1 ou + 1 lingur\u0103 de lapte<\/li>\n<li>Mac pentru pres\u0103rat pe aluat<\/li>\n<li>1 lingur\u0103 de unt<\/li>\n<\/ul>\n<h2>Instruc\u021biuni<\/h2>\n<h3>1. Preg\u0103tirea aluatului<\/h3>\n<p>Pentru \u00eenceput, se amestec\u0103 drojdia cu laptele cald \u0219i se las\u0103 la activat timp de 10 minute. \u00centr-un bol mare, se cerne f\u0103ina \u0219i se adaug\u0103 sarea, oul \u0219i amestecul de drojdie activat\u0103. Acum, se fr\u0103m\u00e2nt\u0103 bine aluatul ad\u0103ug\u00e2nd treptat uleiul, p\u00e2n\u0103 c\u00e2nd devine elastic \u0219i omogen. Se acoper\u0103 bolul cu un prosop \u0219i se las\u0103 la dospit aproximativ 1 or\u0103, sau p\u00e2n\u0103 c\u00e2nd aluatul \u00ee\u0219i dubleaz\u0103 volumul.<\/p>\n<h3>2. Prepararea umpluturii<\/h3>\n<p>\u00centr-un alt bol, se amestec\u0103 ca\u0219ul de oi cu br\u00e2nza de burduf, cele dou\u0103 ou\u0103, sm\u00e2nt\u00e2na \u0219i piperul. Se omogenizeaz\u0103 bine compozi\u021bia \u0219i apoi se adaug\u0103 jum\u0103rile tocate m\u0103runt, amestec\u00e2nd p\u00e2n\u0103 c\u00e2nd totul este uniform.<\/p>\n<h3>3. Darea formei aluatului<\/h3>\n<p>Dup\u0103 ce aluatul a crescut, se \u00eemp\u0103r\u021bea \u00een dou\u0103 p\u0103r\u021bi. O parte va fi folosit\u0103 ca baz\u0103, iar cealalt\u0103 ca capac. Se \u00eentinde prima bucat\u0103 \u00eentr-o form\u0103 rotund\u0103, iar apoi se a\u015feaz\u0103 \u00een tava de copt.<\/p>\n<h3>4. Ad\u0103ugarea umpluturii<\/h3>\n<p>Se toarn\u0103 compozi\u021bia de umplutur\u0103 peste aluatul din tav\u0103, nivel\u00e2ndu-se uniform. Apoi, se \u00eentinde a doua parte a aluatului \u0219i se a\u0219az\u0103 deasupra, sigil\u00e2nd bine marginile.<\/p>\n<h3>5. Coacerea<\/h3>\n<p>\u00cenc\u0103lzi\u021bi cuptorul la 180 de grade Celsius. \u00centr-un bol mic, se bate un ou cu lapte, iar amestecul se folose\u0219te pentru a unge suprafa\u021ba pasc\u0103i. Se presar\u0103 mac pe deasupra pentru un aspect apetisant \u0219i un gust deosebit. Se coace pasc\u0103 \u00een cuptor timp de 45-50 de minute sau p\u00e2n\u0103 c\u00e2nd devine aurie.<\/p>\n<h3>6. Rezultatul final<\/h3>\n<p>Dup\u0103 ce pasc\u0103 este coapt\u0103, se las\u0103 s\u0103 se r\u0103ceasc\u0103 pu\u021bin \u00eenainte de a fi des\u0103v\u00e2r\u0219it\u0103. Servi\u021bi-o cald\u0103 sau la temperatura camerei, al\u0103turi de o salat\u0103 proasp\u0103t\u0103 sau ca aperitiv pe masa de Pa\u0219te.<\/p>\n<p>Cu aceast\u0103 re\u021bet\u0103, v\u0103 invit s\u0103 descoperi\u021bi pl\u0103cerea de a prepara o pasc\u0103 s\u0103rat\u0103 delicioas\u0103, perfect\u0103 pentru a fi savurat\u0103 \u00een compania celor dragi. Aceasta nu doar c\u0103 va ad\u0103uga un strop de tradi\u021bie mesei dumneavoastr\u0103, dar va \u0219i \u00eenc\u00e2nta papilele gustative! Poft\u0103 bun\u0103!<\/p>\n<p><\/p>\n<div class=\"video-container\">\n    <iframe class=\"video\" src=\"https:\/\/www.youtube.com\/embed\/2T--naHO9j4\" allowfullscreen><\/iframe>\n<\/div>\n<p><i>Video &#8220;Pasc\u0103 cu br\u00e2nz\u0103 s\u0103rat\u0103 \u2013 re\u021bet\u0103 tradi\u021bional\u0103 rom\u00e2neasc\u0103 de Pa\u0219te\u201d a fost \u00eenc\u0103rcat pe 09\/04\/2026 pe canalul YouTube <a href=\"https:\/\/www.youtube.com\/channel\/UCm5llXSLY4CyCX-zC8XosTw\" target=\"_blank\"> Poft\u0103 bun\u0103 cu Gina Bradea <\/a><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pasc\u0103 cu br\u00e2nz\u0103 s\u0103rat\u0103 \u2013 Re\u021bet\u0103 tradi\u021bional\u0103 rom\u00e2neasc\u0103 de Pa\u0219te Pasc\u0103 cu br\u00e2nz\u0103 s\u0103rat\u0103 este un preparat emblematic pe mesele de Pa\u0219te din Rom\u00e2nia, o delicates\u0103 care \u00eembin\u0103 tradi\u021bia cu savoarea inconfundabil\u0103. Acest desert s\u0103rat cu aluat pufos \u0219i umplutur\u0103&#8230;<\/p>\n","protected":false},"author":68,"featured_media":174963,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4915,3200,12503],"tags":[12823,101267,13902,4518,105213],"class_list":{"0":"post-174962","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-retete-culinare","8":"category-video","9":"category-vloggers","10":"tag-branza","11":"tag-pasca","12":"tag-paste","13":"tag-reteta","14":"tag-traditionala"},"_links":{"self":[{"href":"https:\/\/hadnews.com\/ro\/wp-json\/wp\/v2\/posts\/174962","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hadnews.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hadnews.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hadnews.com\/ro\/wp-json\/wp\/v2\/users\/68"}],"replies":[{"embeddable":true,"href":"https:\/\/hadnews.com\/ro\/wp-json\/wp\/v2\/comments?post=174962"}],"version-history":[{"count":0,"href":"https:\/\/hadnews.com\/ro\/wp-json\/wp\/v2\/posts\/174962\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hadnews.com\/ro\/wp-json\/wp\/v2\/media\/174963"}],"wp:attachment":[{"href":"https:\/\/hadnews.com\/ro\/wp-json\/wp\/v2\/media?parent=174962"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hadnews.com\/ro\/wp-json\/wp\/v2\/categories?post=174962"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hadnews.com\/ro\/wp-json\/wp\/v2\/tags?post=174962"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}