{"id":5954,"date":"2011-05-22T11:00:55","date_gmt":"2011-05-22T08:00:55","guid":{"rendered":"http:\/\/www.chefbuzu.com\/?p=5954"},"modified":"2012-05-25T14:23:58","modified_gmt":"2012-05-25T11:23:58","slug":"675-ghiveci-macelaresc-a-la-bucuresti","status":"publish","type":"post","link":"https:\/\/www.chefbuzu.com\/blog\/2011\/05\/22\/675-ghiveci-macelaresc-a-la-bucuresti\/","title":{"rendered":"GHIVECI MACELARESC A LA BUCURESTI – 675."},"content":{"rendered":"

Reteta de ghiveci macelaresc a la Bucuresti face parte din categoriile de retete culinare cu carne de vaca, retete culinare traditionale romanesti.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Nr. de ordine<\/td>\nMateria prima<\/td>\nCantitatea bruto ptr.<\/p>\n

10 portii<\/td>\n

Cantitatea bruto ptr.<\/p>\n

100 portii<\/td>\n<\/tr>\n

1.<\/td>\nMaduva de vaca<\/td>\n0,200 kg<\/td>\n2,000 kg<\/td>\n<\/tr>\n
2.<\/td>\nMomite<\/td>\n0,300 kg<\/td>\n3,000 kg<\/td>\n<\/tr>\n
3.<\/td>\nCap de piept de vaca<\/td>\n1,500 kg<\/td>\n15,000 kg<\/td>\n<\/tr>\n
4.<\/td>\nUntura<\/td>\n0,350 kg<\/td>\n3,250 kg<\/td>\n<\/tr>\n
5.<\/td>\nCeapa<\/td>\n0,300 kg<\/td>\n3,000 kg<\/td>\n<\/tr>\n
6.<\/td>\nBulion pasta<\/td>\n0,125 kg<\/td>\n1,000 kg<\/td>\n<\/tr>\n
7.<\/td>\nMorcovi<\/td>\n0,400 kg<\/td>\n3,500 kg<\/td>\n<\/tr>\n
8.<\/td>\nCartofi<\/td>\n1,000 kg<\/td>\n8,000 kg<\/td>\n<\/tr>\n
9.<\/td>\nTelina<\/td>\n0,250 kg<\/td>\n2,000 kg<\/td>\n<\/tr>\n
10.<\/td>\nArdei grasi<\/td>\n0,500 kg<\/td>\n4,000 kg<\/td>\n<\/tr>\n
11.<\/td>\nMazare<\/td>\n1,000 kg<\/td>\n8,000 kg<\/td>\n<\/tr>\n
12.<\/td>\nFasole verde<\/td>\n0,300 kg<\/td>\n3,000 kg<\/td>\n<\/tr>\n
13.<\/td>\nConopida<\/td>\n0,500 kg<\/td>\n4,000 kg<\/td>\n<\/tr>\n
14.<\/td>\nVarza alba<\/td>\n0,400 kg<\/td>\n4,000 kg<\/td>\n<\/tr>\n
15.<\/td>\nDovlecei<\/td>\n0,400 kg<\/td>\n3,000 kg<\/td>\n<\/tr>\n
16.<\/td>\nVinete<\/td>\n0,400 kg<\/td>\n4,000 kg<\/td>\n<\/tr>\n
17.<\/td>\nBame<\/td>\n0,400 kg<\/td>\n3,000 kg<\/td>\n<\/tr>\n
18.<\/td>\nUsturoi<\/td>\n0,050 kg<\/td>\n0,400 kg.<\/td>\n<\/tr>\n
19.<\/td>\nCimbru<\/td>\n1 fir<\/td>\n10 fire<\/td>\n<\/tr>\n
20.<\/td>\nPiper<\/td>\n0,005 kg<\/td>\n0,040 kg<\/td>\n<\/tr>\n
21.<\/td>\nArdei iute<\/td>\n0,020 kg<\/td>\n0,100 kg<\/td>\n<\/tr>\n
22.<\/td>\nRosii proaspete<\/td>\n0,750 kg<\/td>\n7,000 kg<\/td>\n<\/tr>\n
23.<\/td>\nVin<\/td>\n0,200 litru<\/td>\n1,500 litru<\/td>\n<\/tr>\n
24.<\/td>\nAgurida ( strugure acru, inca necopt )<\/td>\n0,100 kg<\/td>\n0,750 kg<\/td>\n<\/tr>\n
25.<\/td>\nVerdeata<\/td>\n0,150 kg<\/td>\n1,000 kg<\/td>\n<\/tr>\n
26.<\/td>\nSare<\/td>\n0,075 kg<\/td>\n0,400 kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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  1. Produs finit\u00a0 ghiveci macelaresti a la Bucuresti\u00a0 :<\/li>\n<\/ol>\n

    Carne fara os : 0,100 kg<\/p>\n

    Legume : 0,300 kg<\/p>\n

    TOTAL : 0,400 kg<\/p>\n

      \n
    1. Valori nutritive :<\/li>\n<\/ol>\n

      –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Protide : 66,83<\/p>\n

      –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lipide : 72,93<\/p>\n

      –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Glucide : 89,83<\/p>\n

        \n
      1. Valori energetice :<\/li>\n<\/ol>\n

        –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Calorii : 1324,97.
        \n