http://www.gastrowiki.ro/index.php?title=Friptura_de_vitel_cu_sos_de_rosii&action=history Revizia istoricului pentru aceasta pagina de pe wiki ro MediaWiki 1.15.4 Wed, 22 Apr 2026 17:26:34 GMT http://www.gastrowiki.ro/index.php?title=Friptura_de_vitel_cu_sos_de_rosii&diff=14289&oldid=prev <p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 14 februarie 2012 09:17</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 27:</td> <td colspan="2" class="diff-lineno">Linia 27:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se gateste acoperit cu capacul, la foc mic &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se gateste acoperit cu capacul, la foc mic &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se adauga apa calda ori de cate ori este nevoie pantru a se inabusi bine carnea.Poate dura si 1-1.5 ore, depinde de carne &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se adauga apa calda ori de cate ori este nevoie pantru a se inabusi bine carnea.Poate dura si 1-1.5 ore, depinde de carne &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>*cand carnea este fiarta se adauga<del class="diffchange diffchange-inline">&amp;nbsp;</del>:gogosarul taiat felii, rosiile taiate cubulete, bulionul diluat cu putina apa, usturoiul taiat feliute, cimbrul si dafinul &nbsp;</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*cand carnea este fiarta se adauga:gogosarul taiat felii, rosiile taiate cubulete, bulionul diluat cu putina apa, usturoiul taiat feliute, cimbrul si dafinul &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se mai fierbe 10 minute &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se mai fierbe 10 minute &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se adauga zaharul si vinul alb si se fierbe descoperit 5 minute pana se avapora alcoolul, ramanand doar gustul vinului &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se adauga zaharul si vinul alb si se fierbe descoperit 5 minute pana se avapora alcoolul, ramanand doar gustul vinului &nbsp;</div></td></tr> <!-- diff generator: internal 2026-04-22 17:26:34 --> </table> Tue, 14 Feb 2012 09:17:23 GMT Mamitzu http://www.gastrowiki.ro/Discutie:Friptura_de_vitel_cu_sos_de_rosii http://www.gastrowiki.ro/index.php?title=Friptura_de_vitel_cu_sos_de_rosii&diff=14288&oldid=prev <p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 14 februarie 2012 09:16</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 24:</td> <td colspan="2" class="diff-lineno">Linia 24:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se spala si se portioneaza carnea &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se spala si se portioneaza carnea &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se pune uleiul intr-un vas incapator si se rumeneste usor carnea &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se pune uleiul intr-un vas incapator si se rumeneste usor carnea &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>*se asezoneaza carnea cu sare si [[pasta de ardei iute]] sau piper &nbsp;</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*se asezoneaza carnea cu sare si [[pasta de ardei iute <ins class="diffchange diffchange-inline">pentru iarna</ins>]] sau piper &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se gateste acoperit cu capacul, la foc mic &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se gateste acoperit cu capacul, la foc mic &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se adauga apa calda ori de cate ori este nevoie pantru a se inabusi bine carnea.Poate dura si 1-1.5 ore, depinde de carne &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se adauga apa calda ori de cate ori este nevoie pantru a se inabusi bine carnea.Poate dura si 1-1.5 ore, depinde de carne &nbsp;</div></td></tr> <!-- diff generator: internal 2026-04-22 17:26:34 --> </table> Tue, 14 Feb 2012 09:16:33 GMT Mamitzu http://www.gastrowiki.ro/Discutie:Friptura_de_vitel_cu_sos_de_rosii http://www.gastrowiki.ro/index.php?title=Friptura_de_vitel_cu_sos_de_rosii&diff=14287&oldid=prev <p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 14 februarie 2012 09:16</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 24:</td> <td colspan="2" class="diff-lineno">Linia 24:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se spala si se portioneaza carnea &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se spala si se portioneaza carnea &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se pune uleiul intr-un vas incapator si se rumeneste usor carnea &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se pune uleiul intr-un vas incapator si se rumeneste usor carnea &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>*se asezoneaza carnea cu sare si [[pasta de ardei]] sau piper &nbsp;</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*se asezoneaza carnea cu sare si [[pasta de ardei <ins class="diffchange diffchange-inline">iute</ins>]] sau piper &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se gateste acoperit cu capacul, la foc mic &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se gateste acoperit cu capacul, la foc mic &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se adauga apa calda ori de cate ori este nevoie pantru a se inabusi bine carnea.Poate dura si 1-1.5 ore, depinde de carne &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se adauga apa calda ori de cate ori este nevoie pantru a se inabusi bine carnea.Poate dura si 1-1.5 ore, depinde de carne &nbsp;</div></td></tr> <!-- diff generator: internal 2026-04-22 17:26:34 --> </table> Tue, 14 Feb 2012 09:16:09 GMT Mamitzu http://www.gastrowiki.ro/Discutie:Friptura_de_vitel_cu_sos_de_rosii http://www.gastrowiki.ro/index.php?title=Friptura_de_vitel_cu_sos_de_rosii&diff=14286&oldid=prev <p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 14 februarie 2012 09:15</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 24:</td> <td colspan="2" class="diff-lineno">Linia 24:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se spala si se portioneaza carnea &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se spala si se portioneaza carnea &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se pune uleiul intr-un vas incapator si se rumeneste usor carnea &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se pune uleiul intr-un vas incapator si se rumeneste usor carnea &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>*se asezoneaza carnea cu sare si pasta de ardei<del class="diffchange diffchange-inline">/</del>piper &nbsp;</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*se asezoneaza carnea cu sare si <ins class="diffchange diffchange-inline">[[</ins>pasta de ardei<ins class="diffchange diffchange-inline">]] sau </ins>piper &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se gateste acoperit cu capacul, la foc mic &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se gateste acoperit cu capacul, la foc mic &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se adauga apa calda ori de cate ori este nevoie pantru a se inabusi bine carnea.Poate dura si 1-1.5 ore, depinde de carne &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se adauga apa calda ori de cate ori este nevoie pantru a se inabusi bine carnea.Poate dura si 1-1.5 ore, depinde de carne &nbsp;</div></td></tr> <!-- diff generator: internal 2026-04-22 17:26:34 --> </table> Tue, 14 Feb 2012 09:15:31 GMT Mamitzu http://www.gastrowiki.ro/Discutie:Friptura_de_vitel_cu_sos_de_rosii http://www.gastrowiki.ro/index.php?title=Friptura_de_vitel_cu_sos_de_rosii&diff=8586&oldid=prev <p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 26 ianuarie 2011 11:09</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 32:</td> <td colspan="2" class="diff-lineno">Linia 32:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se serveste fierbinte cu verdeata taiata deasupra si garnitura.De ex cu garnitura de piure de cartofi</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se serveste fierbinte cu verdeata taiata deasupra si garnitura.De ex cu garnitura de piure de cartofi</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>Nota Rolul zaharului este de a tempera aciditatea rosiilor si de a accentua dulceata gogosarului &nbsp;</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>Nota &nbsp;</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>&#160;</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>Rolul zaharului este de a tempera aciditatea rosiilor si de a accentua dulceata gogosarului &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>[mailto:mamitzu@gastrowiki.ro] &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>[mailto:mamitzu@gastrowiki.ro] &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>[[Category:Feluri_Principale]]</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>[[Category:Feluri_Principale]]</div></td></tr> <!-- diff generator: internal 2026-04-22 17:26:34 --> </table> Wed, 26 Jan 2011 11:09:46 GMT Mamitzu http://www.gastrowiki.ro/Discutie:Friptura_de_vitel_cu_sos_de_rosii http://www.gastrowiki.ro/index.php?title=Friptura_de_vitel_cu_sos_de_rosii&diff=5939&oldid=prev <p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 4 octombrie 2010 07:45</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 1:</td> <td colspan="2" class="diff-lineno">Linia 1:</td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>[[<del class="diffchange diffchange-inline">Category</del>:<del class="diffchange diffchange-inline">Feluri Principale</del>]]</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">== </ins>[[<ins class="diffchange diffchange-inline">Image</ins>:<ins class="diffchange diffchange-inline">Friptura_de_vitel_cu_sos_de_rosii.jpg|thumb|right|300x300px|Friptura de vitel cu sos de rosii</ins>]]Descriere ==</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">==</del>Descriere==</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">Frageda si placut aromatizata, este un veritabil rasfat pentru iubitorii carnii de vita.</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">==Ingrediente==</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">Frageda </ins>si <ins class="diffchange diffchange-inline">placut aromatizata</ins>, este <ins class="diffchange diffchange-inline">un veritabil rasfat pentru iubitorii carnii </ins>de <ins class="diffchange diffchange-inline">vita</ins>. &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">Cantitatile sunt pentru 4-5 portii</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* 1 kg pulpa dezosata de vitel</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* 500 g rosii bine coapte</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* 2 crengute de cimbru</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* 2 foi de dafin</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* sare</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* pasta iute de ardei sau piper dupa gust</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* 2-3 catei de usturoi</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* 4-5 linguri ulei</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* 2 linguri pasta de tomate</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* 1 gogosar bine copt</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* 1 ceasca de vin alb de bune calitate</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* 1 lingurita de zahar</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">==Preparare==</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* se spala </del>si <del class="diffchange diffchange-inline">se portioneaza carnea</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* se pune uleiul intr-un vas incapator si se rumeneste usor carnea</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* se asezoneaza carnea cu sare si pasta de ardei/piper</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* se gateste acoperit cu capacul</del>, <del class="diffchange diffchange-inline">la foc mic</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* se adauga apa calda ori de cate ori </del>este <del class="diffchange diffchange-inline">nevoie pantru a se inabusi bine carnea.Poate dura si 1-1.5 ore, depinde </del>de <del class="diffchange diffchange-inline">carne</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* cand carnea este fiarta se adauga :gogosarul taiat felii, rosiile taiate cubulete,&nbsp; bulionul diluat cu putina apa, usturoiul taiat feliute, cimbrul si dafinul</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* se mai fierbe 10 minute </del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* se adauga zaharul si vinul alb si se fierbe descoperit 5 minute pana se avapora alcoolul, ramanand doar gustul vinului</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* se serveste fierbinte cu verdeata taiata deasupra si garnitura</del>.<del class="diffchange diffchange-inline">De ex cu garnitura de piure de cartofi</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">Nota</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">== Ingrediente ==</ins></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">Rolul zaharului este de a tempera aciditatea rosiilor si de a accentua dulceata gogosarului</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>[mailto:mamitzu@gastrowiki.ro]</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">Cantitatile sunt pentru 4-5 portii </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>&#160;</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*1 kg pulpa dezosata de vitel </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*500 g rosii bine coapte </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*2 crengute de cimbru </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*2 foi de dafin </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*sare </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*pasta iute de ardei sau piper dupa gust </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*2-3 catei de usturoi </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*4-5 linguri ulei </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*2 linguri pasta de tomate </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*1 gogosar bine copt </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*1 ceasca de vin alb de bune calitate </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*1 lingurita de zahar</ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>&#160;</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">== Preparare ==</ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>&#160;</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*se spala si se portioneaza carnea </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*se pune uleiul intr-un vas incapator si se rumeneste usor carnea </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*se asezoneaza carnea cu sare si pasta de ardei/piper </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*se gateste acoperit cu capacul, la foc mic </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*se adauga apa calda ori de cate ori este nevoie pantru a se inabusi bine carnea.Poate dura si 1-1.5 ore, depinde de carne </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*cand carnea este fiarta se adauga&amp;nbsp;:gogosarul taiat felii, rosiile taiate cubulete, bulionul diluat cu putina apa, usturoiul taiat feliute, cimbrul si dafinul </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*se mai fierbe 10 minute </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*se adauga zaharul si vinul alb si se fierbe descoperit 5 minute pana se avapora alcoolul, ramanand doar gustul vinului </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*se serveste fierbinte cu verdeata taiata deasupra si garnitura.De ex cu garnitura de piure de cartofi</ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>&#160;</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">Nota Rolul zaharului este de a tempera aciditatea rosiilor si de a accentua dulceata gogosarului </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>&#160;</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>[mailto:mamitzu@gastrowiki.ro<ins class="diffchange diffchange-inline">] </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>&#160;</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">[[Category:Feluri_Principale]</ins>]</div></td></tr> <!-- diff generator: internal 2026-04-22 17:26:34 --> </table> Mon, 04 Oct 2010 07:45:12 GMT Mamitzu http://www.gastrowiki.ro/Discutie:Friptura_de_vitel_cu_sos_de_rosii http://www.gastrowiki.ro/index.php?title=Friptura_de_vitel_cu_sos_de_rosii&diff=5937&oldid=prev <p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 4 octombrie 2010 07:40</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 27:</td> <td colspan="2" class="diff-lineno">Linia 27:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* se adauga zaharul si vinul alb si se fierbe descoperit 5 minute pana se avapora alcoolul, ramanand doar gustul vinului</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* se adauga zaharul si vinul alb si se fierbe descoperit 5 minute pana se avapora alcoolul, ramanand doar gustul vinului</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* se serveste fierbinte cu verdeata taiata deasupra si garnitura.De ex cu garnitura de piure de cartofi</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* se serveste fierbinte cu verdeata taiata deasupra si garnitura.De ex cu garnitura de piure de cartofi</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins style="color: red; font-weight: bold; text-decoration: none;"></ins></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>Nota</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>Nota</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>Rolul zaharului este de a tempera aciditatea rosiilor si de a accentua dulceata gogosarului</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>Rolul zaharului este de a tempera aciditatea rosiilor si de a accentua dulceata gogosarului</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins style="color: red; font-weight: bold; text-decoration: none;"></ins></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>[mailto:mamitzu@gastrowiki.ro]</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>[mailto:mamitzu@gastrowiki.ro]</div></td></tr> <!-- diff generator: internal 2026-04-22 17:26:34 --> </table> Mon, 04 Oct 2010 07:40:24 GMT Mamitzu http://www.gastrowiki.ro/Discutie:Friptura_de_vitel_cu_sos_de_rosii http://www.gastrowiki.ro/index.php?title=Friptura_de_vitel_cu_sos_de_rosii&diff=5936&oldid=prev <p>Pagina noua: <a href="/Categorie:Feluri_Principale" title="Categorie:Feluri Principale">Category:Feluri Principale</a> ==Descriere== Frageda si placut aromatizata, este un veritabil rasfat pentru iubitorii carnii de vita. ==Ingrediente== Cantitatile sunt pentru 4-5 portii…</p> <p><b>Pagina noua</b></p><div>[[Category:Feluri Principale]]<br /> ==Descriere==<br /> Frageda si placut aromatizata, este un veritabil rasfat pentru iubitorii carnii de vita.<br /> <br /> ==Ingrediente==<br /> Cantitatile sunt pentru 4-5 portii<br /> * 1 kg pulpa dezosata de vitel<br /> * 500 g rosii bine coapte<br /> * 2 crengute de cimbru<br /> * 2 foi de dafin<br /> * sare<br /> * pasta iute de ardei sau piper dupa gust<br /> * 2-3 catei de usturoi<br /> * 4-5 linguri ulei<br /> * 2 linguri pasta de tomate<br /> * 1 gogosar bine copt<br /> * 1 ceasca de vin alb de bune calitate<br /> * 1 lingurita de zahar<br /> ==Preparare==<br /> * se spala si se portioneaza carnea<br /> * se pune uleiul intr-un vas incapator si se rumeneste usor carnea<br /> * se asezoneaza carnea cu sare si pasta de ardei/piper<br /> * se gateste acoperit cu capacul, la foc mic<br /> * se adauga apa calda ori de cate ori este nevoie pantru a se inabusi bine carnea.Poate dura si 1-1.5 ore, depinde de carne<br /> * cand carnea este fiarta se adauga :gogosarul taiat felii, rosiile taiate cubulete, bulionul diluat cu putina apa, usturoiul taiat feliute, cimbrul si dafinul<br /> * se mai fierbe 10 minute <br /> * se adauga zaharul si vinul alb si se fierbe descoperit 5 minute pana se avapora alcoolul, ramanand doar gustul vinului<br /> * se serveste fierbinte cu verdeata taiata deasupra si garnitura.De ex cu garnitura de piure de cartofi<br /> Nota<br /> Rolul zaharului este de a tempera aciditatea rosiilor si de a accentua dulceata gogosarului<br /> [mailto:mamitzu@gastrowiki.ro]</div> Mon, 04 Oct 2010 07:39:00 GMT Mamitzu http://www.gastrowiki.ro/Discutie:Friptura_de_vitel_cu_sos_de_rosii