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<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>bagheta &#8211; 1 buc</p>
<p>carne tocata &#8211; 400 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>ceapa rosie &#8211; 1 buc</p>
<p>ceapa verde- 2 buc</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>usturoi &#8211; 1 catel</p>
<p>rosie &#8211; 1 buc</p>
<p>unt &#8211; 1 lingura</p>
<p>branza tare sau cascaval &#8211; dupa gust</p>
<p>marar &#8211; dupa gust</p>
<p>sare &#8211; dupa gust</p>
<p>piper &#8211; dupa gust</p>
<p>Mod de preparare:</p>
<p>Curat ceapa rosie de coaja, o tai in jumatate si mai intai o tai felii semicirculare, pe care apoi le tai cubulete fine.</p>
<p>Incing o tigaie cu o bucata de unt pe aragaz si calesc putin ceapa.</p>
<p>Apoi adaug carne tocata si amestec imediat bine cu o lingura de lemn, astfel incat sa nu se formeze cocoloase.</p>
<p>Lasati carnea sa se prajeasca pe toate partile sa prinda o culoarea aurie, apoi acoperiti tigaia cu un capac, reduceti focul la minim si gatiti timp de 20 de minute.</p>
<p><img class="alignnone size-full wp-image-17876" src="https://bucatarianoastra.online/wp-content/uploads/2021/11/carne-tocata.jpg" alt="" width="880" height="557" /></p>
<p>Spalati rosia si taiati-o in cuburi mici cu un cutit foarte ascutit.</p>
<p>Curata usturoiul si taiati-l in cele mai fine felii.</p>
<p>Taiati doua cepe verzi in cercuri fine.</p>
<p>Scoateti mararul proaspat de pe tulpini si taiati-l marunt.</p>
<p>Apoi adaugati acest amestec de legume in tigaie.</p>
<p><img class="alignnone size-full wp-image-17877" src="https://bucatarianoastra.online/wp-content/uploads/2021/11/rosii.jpg" alt="" width="878" height="570" /></p>
<p>Se pune sare si se pipereaza totul dupa gust, se amesteca si se continua sa se odihneasca inca 10 minute, de data aceasta fara capac.</p>
<p>Puneti bagheta mare pe o placa de taiat si taiati partea superioara (aproximativ o treime din inaltime) cu un cutit ascutit si scoateti miezul din partea inferioara.</p>
<p>Astfel se va crea o barca mare, pe care o puneti in diagonala pe o tava curata.</p>
<p>Se scoate amestecul de carne de pe aragaz si se toarna intr-un vas adanc, unde se lasa sa se raceasca putin.</p>
<p>Razuiti branza pe razatoarea grosiera, puneti-o intr-un bol cu ​​carnea si amestecati totul.</p>
<p>Cu o lingura, umpleti bagheta cu amestecul de carne, astfel incat sa nu cada in timpul coacerii.</p>
<p><img class="alignnone wp-image-17878" src="https://bucatarianoastra.online/wp-content/uploads/2021/11/bagheta.jpg" alt="" width="876" height="563" /></p>
<p>Asezati bagheta pe o foaie de copt intr-un cuptor incalzit la 180 ° C si coaceti timp de 15- 20 de minute.</p>
<p>Cand este coapta, taiati-o fasii mai mici, pe care le aplatizati pe o farfurie si le serviti cu ketchup.</p>
<p>Sa aveti pofta!</p>

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