{"id":421,"date":"2026-10-28T22:32:58","date_gmt":"2026-10-28T20:32:58","guid":{"rendered":"https:\/\/amsd.go.ro\/wordpress\/?p=421"},"modified":"2026-10-29T12:22:29","modified_gmt":"2026-10-29T10:22:29","slug":"galuste-gomboti-cu-prune","status":"publish","type":"post","link":"https:\/\/amsd.go.ro\/wordpress\/?p=421","title":{"rendered":"Galuste (gomboti) cu Prune"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingrediente&nbsp;<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Pentru aluat:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>800 g cartofi fierti in coaja<\/li>\n\n\n\n<li>200 g faina<\/li>\n\n\n\n<li>50 g zahar pudra<\/li>\n\n\n\n<li>1 ou<\/li>\n\n\n\n<li>putina sare<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Pentru umplutura:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>15 prune<\/li>\n\n\n\n<li>100 g zahar<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Pentru decor:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>300 g pesmet<\/li>\n\n\n\n<li>150 g unt<\/li>\n\n\n\n<li>100 g zahar<\/li>\n\n\n\n<li>2 lingurite scortisoara<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Mod de preparare&nbsp;<\/h2>\n\n\n\n<p>Gombo\u021bi cu prune sau g\u0103lu\u0219te cu prune, o re\u021bet\u0103 tradi\u021bional\u0103 foarte simpl\u0103, dar si foarte gustoas\u0103, prezentata de <a href=\"https:\/\/youtu.be\/9FTXU7bsNow?si=JwbT82pPScSNz3IA\">Jamila<\/a>: <\/p>\n\n\n\n<p><strong>Introducere \u0219i Ingrediente<\/strong><\/p>\n\n\n\n<p>Bun\u0103 ziua dragii mei, eu sunt Jamila. Bine v-am g\u0103sit la o nou\u0103 re\u021bet\u0103! Ast\u0103zi vom face \u00eempreun\u0103 gombo\u021bi cu prune sau g\u0103lu\u0219te cu prune, o re\u021bet\u0103 tradi\u021bional\u0103 foarte simpl\u0103, dar foarte gustoas\u0103.<\/p>\n\n\n\n<p>Ca ingrediente vom avea nevoie de:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pentru aluat:<\/strong> 800 g de cartofi fier\u021bi \u00een coaj\u0103, 50 g de zah\u0103r pudr\u0103, un ou, 200 g de f\u0103in\u0103 \u0219i pu\u021bin\u0103 sare.<\/li>\n\n\n\n<li><strong>Pentru umplutur\u0103:<\/strong> 15-20 de prune \u0219i 100 g de zah\u0103r.<\/li>\n\n\n\n<li><strong>Pentru decor:<\/strong> 300 g de pesmet, unt (sau ulei), zah\u0103r \u0219i scor\u021bi\u0219oar\u0103.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><strong>Preparare aluat cu cartofi pentru g\u0103lu\u0219te<\/strong><\/p>\n\n\n\n<p>&#8220;Voi \u00eencepe aceast\u0103 re\u021bet\u0103 cu aluatul. Am aici cartofii fier\u021bi \u00een coaj\u0103, s-au r\u0103cit, iar acum \u00eei pot r\u0103zui. \u00cei pute\u021bi \u0219i pasa, \u00eens\u0103 mie \u00eemi place s\u0103-i r\u0103zuiesc pentru a ob\u021bine o textur\u0103 c\u00e2t mai fin\u0103.<\/p>\n\n\n\n<p>Peste cartofi voi ad\u0103uga zah\u0103rul pudr\u0103, oul \u0219i sarea, \u0219i voi amesteca pu\u021bin. Voi pune acum f\u0103ina \u0219i voi fr\u0103m\u00e2nta p\u00e2n\u0103 c\u00e2nd ob\u021bin un aluat omogen. Cam a\u0219a va trebui s\u0103 arate aluatul. Va fi \u00een continuare destul de lipicios, \u00eens\u0103 se poate modela \u00eentr-o bil\u0103. \u00cel voi l\u0103sa acum deoparte, iar \u00eentre timp m\u0103 pot ocupa de pesmet&#8221;.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><strong>Cum se prepar\u0103 pesmetul aromat cu unt<\/strong><\/p>\n\n\n\n<p>&#8220;Pentru pesmetul aromat voi \u00eencepe cu untul pe care \u00eel voi pune la topit. Este un unt gras cu 80% gr\u0103sime, dar la nevoie pute\u021bi folosi \u0219i ulei. V\u0103 recomand totu\u0219i untul pentru c\u0103 este mult mai gustos.<\/p>\n\n\n\n<p>Untul s-a topit, a\u0219a c\u0103 pot ad\u0103uga pesmetul. Amestec foarte bine \u0219i voi g\u0103ti \u00een continuare pesmetul p\u00e2n\u0103 c\u00e2nd va c\u0103p\u0103ta o culoare aurie.<\/p>\n\n\n\n<p>Pesmetul este gata, cam a\u0219a va trebui s\u0103 arate. \u00cel voi pune acum \u00eentr-o tav\u0103. Are o culoare minunat\u0103 \u0219i miroase foarte bine a unt. \u00cel voi \u00eentinde \u0219i-l voi l\u0103sa s\u0103 se r\u0103ceasc\u0103 pu\u021bin \u00eenainte de a ad\u0103uga zah\u0103rul \u0219i scor\u021bi\u0219oara. Dac\u0103 voi ad\u0103uga zah\u0103rul atunci c\u00e2nd el este prea fierbinte sau c\u00e2nd este pe foc, zah\u0103rul se va carameliza \u0219i va avea un gust nepl\u0103cut&#8221;.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><strong>Preg\u0103tirea prunelor \u0219i modelarea g\u0103lu\u0219telor<\/strong><\/p>\n\n\n\n<p>&#8220;Pentru a modela g\u0103lu\u0219tele vom \u00eencepe cu prunele. Prunele sunt foarte bine sp\u0103late, le-am t\u0103iat \u0219i am \u00eenl\u0103turat s\u00e2mburii. \u00cen\u0103untru voi ad\u0103uga pu\u021bin zah\u0103r, ceva de felul acesta.<\/p>\n\n\n\n<p>Voi pune acum pu\u021bin\u0103 f\u0103in\u0103 peste aluat \u0219i voi rupe o bucat\u0103. Aluatul este lipicios, \u00eens\u0103 nu vreau s\u0103 pun f\u0103in\u0103 \u00een el, ci m\u0103 ajut de f\u0103in\u0103 pentru a-l modela. Pun f\u0103in\u0103 c\u00e2t s\u0103 nu se lipeasc\u0103 \u0219i aplatizez foarte bine aluatul. La nevoie mai adaug f\u0103in\u0103 c\u00e2t s\u0103-l pot manevra u\u0219or.<\/p>\n\n\n\n<p>Dup\u0103 ce l-am aplatizat, voi pune pruna \u00een mijloc (pruna cu zah\u0103r) \u0219i o voi \u00eenchide \u00een aluat. Modelez o bilu\u021b\u0103 care va trebui s\u0103 arate cam a\u0219a. O voi pune pe o tav\u0103 pe care voi pune pu\u021bin\u0103 f\u0103in\u0103. Voi continua \u00een acela\u0219i fel p\u00e2n\u0103 c\u00e2nd voi termina tot aluatul&#8221;.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><strong>Cum se fierb corect gombo\u021bii<\/strong><\/p>\n\n\n\n<p>&#8220;Dup\u0103 ce am terminat de modelat g\u0103lu\u0219tele, le putem fierbe. Pentru a g\u0103ti g\u0103lu\u0219tele am pus ap\u0103 la fiert, dar p\u00e2n\u0103 fierbe apa voi pune zah\u0103rul \u0219i scor\u021bi\u0219oara peste pesmetul rumenit. Pute\u021bi folosi zah\u0103r cu arom\u0103 de vanilie pentru un gust mai pl\u0103cut \u0219i, bine\u00een\u021beles, ad\u0103ug\u0103m \u0219i scor\u021bi\u0219oara care merge foarte, foarte bine cu prunele. Amestec foarte bine \u0219i pesmetul este preg\u0103tit.<\/p>\n\n\n\n<p>Apa a \u00eenceput \u0219i ea s\u0103 fiarb\u0103, a\u0219a c\u0103 putem ad\u0103uga g\u0103lu\u0219tele. Am pus patru g\u0103lu\u0219te la fiert \u0219i le voi l\u0103sa s\u0103 fiarb\u0103 p\u00e2n\u0103 c\u00e2nd se vor ridica singure la suprafa\u021b\u0103.<\/p>\n\n\n\n<p>Dup\u0103 c\u00e2teva minute de fiert, g\u0103lu\u0219tele s-au ridicat la suprafa\u021b\u0103. Le voi pune \u0219i pe restul la fiert \u0219i la fel le voi l\u0103sa p\u00e2n\u0103 c\u00e2nd se ridic\u0103 la suprafa\u021b\u0103&#8221;.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><strong>T\u0103v\u0103lirea prin pesmet \u0219i concluzii<\/strong><\/p>\n\n\n\n<p>&#8220;Scoatem g\u0103lu\u0219tele \u0219i le t\u0103v\u0103lim bine prin amestecul de pesmet crocant, zah\u0103r \u0219i scor\u021bi\u0219oar\u0103 p\u00e2n\u0103 c\u00e2nd sunt acoperite uniform.<\/p>\n\n\n\n<p>Dragii mei, aceasta este re\u021beta mea de g\u0103lu\u0219te cu prune sau de gombo\u021bi cu prune. Este un preparat gustos, aromat \u0219i nu se face deloc greu. Aluatul g\u0103lu\u0219telor este foarte moale \u0219i pur \u0219i simplu se tope\u0219te \u00een gur\u0103, iar prunele sunt zemoase \u0219i foarte gustoase.<\/p>\n\n\n\n<p>Se pot servi ca atare, calde sau reci, cu pu\u021bin\u0103 sm\u00e2nt\u00e2n\u0103&#8221;.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingrediente&nbsp; Pentru aluat: Pentru umplutura: Pentru decor: Mod de preparare&nbsp; Gombo\u021bi cu prune sau g\u0103lu\u0219te cu prune, o re\u021bet\u0103 tradi\u021bional\u0103 foarte simpl\u0103, dar si foarte gustoas\u0103, prezentata de Jamila: Introducere \u0219i Ingrediente Bun\u0103 ziua dragii mei, eu sunt Jamila. Bine [&hellip;]<\/p>\n<div class=\"link-more\"><a href=\"https:\/\/amsd.go.ro\/wordpress\/?p=421#more-421\" class=\"more-link\">Continue reading &#10142; <span class=\"screen-reader-text\">Galuste (gomboti) cu Prune<\/span><\/a><\/div>","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-421","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/amsd.go.ro\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amsd.go.ro\/wordpress\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amsd.go.ro\/wordpress\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amsd.go.ro\/wordpress\/index.php?rest_route=\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/amsd.go.ro\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=421"}],"version-history":[{"count":3,"href":"https:\/\/amsd.go.ro\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/421\/revisions"}],"predecessor-version":[{"id":424,"href":"https:\/\/amsd.go.ro\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/421\/revisions\/424"}],"wp:attachment":[{"href":"https:\/\/amsd.go.ro\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amsd.go.ro\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amsd.go.ro\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}