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<p>Pentru majoritatea românilor, atunci când spun masa de PaÈte, se gândesc automat Èi la friptura de miel. Dar nu toÈi cunosc cum se marinează corect carnea de miel.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Atunci când carnea este marinată capătă un gust, o culoare Èi o aromă aparte.</p>
<p>Carnea marinată absoarbe lichidul în care este pusă, iar după ce este gătită este mult mai suculentă. În plus, carnea va fi gata mult mai rapid.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente:</p>
<p>Vin alb</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ulei de masline</p>
<p>Usturoi (de preferat verde)</p>
<p>Menta</p>
<p>Cimbru</p>
<p>Un pic de busuioc</p>
<p>Foi de dafin</p>
<p>Piper</p>
<p>Boia dulce</p>
<p>Sare</p>
<p>Usturoiul, menta si busuiocul se toaca marunt. Toate ingredientele se adauga in vin, amestecandu-se pentru omogenizare. Sarea si piperul se adauga dupa gust.</p>
<p>Cantitatea de bait (marinada) trebuie sa fie suficienta pentru imbaierea carnii. Se asaza carnea intr-un vas, de preferinta mai intins (vasele yena sunt excelente), potrivit bucatarulpriceput.ro.</p>
<p>Se toarna baitul peste carne si se trage deasupra o folie de plastic, de aluminiu ori se etanseizeaza cu un capac pentru a sigila vasul si a forta aromele sa se fixeze in carne. Vasul cu carne se pune la frigider.</p>

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