<div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="1" style="float: none; margin:10px 0 10px 0; text-align:center;">
<div style="text-align: center;font-weight: bold;padding: 5px;font-size: 18px;">Publicitate</div> 
<script async src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script> 
<ins class="adsbygoogle" 
 style="display:block" 
 data-ad-client="ca-pub-9353012245817679" 
 data-ad-slot="4047806435" 
 data-ad-format="auto" 
 data-full-width-responsive="true"></ins> 
<script> 
 (adsbygoogle = window.adsbygoogle || []).push({}); 
</script> 
 

</div>
<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
<!-- catfish --> 
 <script id="_vidverto-7de134a91844dc5b8af722764f659cc6">!function(v,t,o){var a=t.createElement("script");a.src="https://ad.vidverto.io/vidverto/js/aries/v1/invocation.js",a.setAttribute("fetchpriority","high");var r=v.top;r.document.head.appendChild(a),v.self!==v.top&&(v.frameElement.style.cssText="width:0px!important;height:0px!important;"),r.aries=r.aries||{},r.aries.v1=r.aries.v1||{commands:[]};var c=r.aries.v1;c.commands.push((function(){var d=document.getElementById("_vidverto-7de134a91844dc5b8af722764f659cc6");d.setAttribute("id",(d.getAttribute("id")+(new Date()).getTime()));var t=v.frameElement||d;c.mount("13507",t,{width:320,height:50})}))}(window,document);</script> 
 
 
 <script id="_vidverto-f67ff2f25277c860286d826e999b21db">!function(v,t,o){var a=t.createElement("script");a.src="https://ad.vidverto.io/vidverto/js/aries/v1/invocation.js",a.setAttribute("fetchpriority","high");var r=v.top;r.document.head.appendChild(a),v.self!==v.top&&(v.frameElement.style.cssText="width:0px!important;height:0px!important;"),r.aries=r.aries||{},r.aries.v1=r.aries.v1||{commands:[]};var c=r.aries.v1;c.commands.push((function(){var d=document.getElementById("_vidverto-f67ff2f25277c860286d826e999b21db");d.setAttribute("id",(d.getAttribute("id")+(new Date()).getTime()));var t=v.frameElement||d;c.mount("16392",t,{width:720,height:405})}))}(window,document);</script> 
 
 
<script id="_vidverto-025bfaa3b972f792991a295b518abca5">!function(v,t,o){var a=t.createElement("script");a.src="https://ad.vidverto.io/vidverto/js/aries/v1/invocation.js",a.setAttribute("fetchpriority","high");var r=v.top;r.document.head.appendChild(a),v.self!==v.top&&(v.frameElement.style.cssText="width:0px!important;height:0px!important;"),r.aries=r.aries||{},r.aries.v1=r.aries.v1||{commands:[]};var c=r.aries.v1;c.commands.push((function(){var d=document.getElementById("_vidverto-025bfaa3b972f792991a295b518abca5");d.setAttribute("id",(d.getAttribute("id")+(new Date()).getTime()));var t=v.frameElement||d;c.mount("10406",t,{width:720,height:405})}))}(window,document);</script>
</div>

<p>2- 3 dovlecei (aproximativ 600-700 g)</p>
<p>Sare</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
<script type="text/javascript" class="teads" src="//a.teads.tv/page/176829/tag" async="true"></script> 

</div>

<p>4 oua</p>
<p>1/2 lingurita boia dulce</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
<script type="text/javascript" class="teads" src="//a.teads.tv/page/176829/tag" async="true"></script> 

</div>

<p>1 lingurita oregano</p>
<p>80 g branza tare rasa (cum ar fi parmezan)</p>
<p>3-4 linguri de faina simpla</p>
<p>7- 8 linguri de pesmet</p>
<p>Ulei pentru prajit</p>
<p><img class="alignnone size-full wp-image-28002" src="https://bucatarianoastra.online/wp-content/uploads/2025/02/dovlecel.png" alt="" width="1122" height="1402" /></p>
<p>Mod de preparare:</p>
<p>Curatati si taiati dovleceii in felii groase de 7- 8 mm.</p>
<p><img class="alignnone size-full wp-image-25098" src="https://bucatarianoastra.online/wp-content/uploads/2025/02/dovlecel-taiat.png" alt="" width="947" height="623" /></p>
<p>Stropiti feliile de dovlecel cu 1 lingurita de sare si lasati-i sa stea 10 minute pentru a elibera excesul de apa.</p>
<p>Spargeti 4 oua mari intr-un castron si adaugati 1/2 lingurita sare, 1/2 lingurita boia dulce, 1 lingurita oregano si 80 g parmezan ras.</p>
<p><img class="alignnone size-full wp-image-25099" src="https://bucatarianoastra.online/wp-content/uploads/2025/02/oua.png" alt="" width="1038" height="607" /></p>
<p>Amestecati totul bine.</p>
<p>Adaugati 3- 4 linguri de faina in al doilea castron.</p>
<p>Puneti 7- 8 linguri de pesmet in al treilea castron.</p>
<p>Ambalare si prajire:</p>
<p>Mai intai ungeti fiecare felie de dovlecel cu faina, apoi inmuiati in amestecul de oua si, la final, intindeti-o in pesmet.</p>
<p><img class="alignnone size-full wp-image-25100" src="https://bucatarianoastra.online/wp-content/uploads/2025/02/dovleac-dat-prin-faina.png" alt="" width="1066" height="627" /></p>
<p>Incingeti o cantitate suficienta de ulei intr-o tigaie la foc mediu.</p>
<p><img class="alignnone size-full wp-image-25101" src="https://bucatarianoastra.online/wp-content/uploads/2025/02/pesmet.png" alt="" width="1051" height="626" /></p>
<p>Puneti feliile de dovlecel acoperite in uleiul incins si prajiti timp de 4- 5 minute pe o parte, pana devin aurii si crocante.</p>
<p>Intoarceti feliile si prajiti inca 4 pana la 5 minute pe cealalta parte.</p>
<p>Dupa prajire, lasati feliile de dovlecel sa se scurga pe un prosop de hartie pentru a indeparta excesul de ulei.</p>
<p><img class="alignnone size-full wp-image-25102" src="https://bucatarianoastra.online/wp-content/uploads/2025/02/dovleac-pane.png" alt="" width="1067" height="623" /></p>
<p>Sfaturi:</p>
<p>Experimenteaza cu condimente! Adaugati ierburile si condimentele preferate, cum ar fi chili, usturoi sau cimbru.</p>
<p>Pentru un rezultat si mai crocant, puteti pudra usor dovleceii cu amidon de porumb inainte de a-i da prin ou.</p>
<p>Pentru o varianta mai sanatoasa, incercati sa coaceti dovlecelul la cuptor pe hartie de copt.</p>

<div style="font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;"></div></p>