{"id":335,"date":"2016-05-13T13:40:53","date_gmt":"2016-05-13T11:40:53","guid":{"rendered":"https:\/\/ialoc.ro\/lacafea\/?p=335"},"modified":"2020-08-17T11:19:32","modified_gmt":"2020-08-17T09:19:32","slug":"piperul-de-sichuan-cu-chef-sidia-sissoko","status":"publish","type":"post","link":"https:\/\/ialoc.ro\/lacafea\/piperul-de-sichuan-cu-chef-sidia-sissoko\/","title":{"rendered":"Istoria Condimentelor &#8211; Piperul de Sichuan cu Chef Sidia Sissoko"},"content":{"rendered":"<p>Buc\u0103t\u0103ria interna\u021bional\u0103 este plin\u0103 de minciuni, \u00eemprumuturi \u0219i reinterpret\u0103ri. Dac\u0103 ne urm\u0103ri\u021bi pe <a href=\"https:\/\/www.facebook.com\/ialoc.romania\" target=\"_blank\" rel=\"noopener noreferrer\">Facebook<\/a>, \u0219ti\u021bi c\u0103 mirobolantul croissant e o reinterpretare a unui desert austriac (kipfler) \u0219i c\u0103 bietele sarmale sunt o specialitate 100% rom\u00e2neasc\u0103. \u0218i bulg\u0103reasc\u0103. \u0218i german\u0103. \u0218i greceasc\u0103. \u0218i.<\/p>\n<h2>Specific chinezesc, dar nu tocmai&#8230;<\/h2>\n<p>Piperul de Sichuan (sau szechuan) este considerat un condiment chinezesc, iar chinezii \u00eel includ \u00een amestecul tradi\u021bional de 5 condimente. Ei \u00eel cultiv\u0103, ei \u00eel folosesc cel mai mult, numele piperului e legat de cel al provinciei \u00een care e cel mai popular\u2026 Dar piperul de Sichuan ascunde un fapt istoric adesea ignorat \u0219i greu de aflat &#8211; nu e originar din China. Nici m\u0103car din Asia, \u00een ciuda popularit\u0103\u021bii sale \u00een buc\u0103t\u0103riile orientale.<\/p>\n<p>\u00cenainte s\u0103 v\u0103 spunem adev\u0103rata istorie a condimentului, v\u0103 mai dezv\u0103luim un secret &#8211; nu e piper \u0219i nu are gust de piper. Aroma sa aduce cu cea a l\u0103m\u00e2ii, precum coriandrul, iar iu\u021beala seam\u0103n\u0103 mai degrab\u0103 cu a ardeilor iu\u021bi, cu care &#8211; din nou &#8211; nu este \u00eenrudit. Piperul de Sichuan e produs de un arbust din aceea\u0219i familie cu citricele, dar bobi\u021bele sale seam\u0103n\u0103 cu cele de piper. De unde, probabil, confuzia.<\/p>\n<p>Deci nu e piper, are gust de ardei iute \u0219i e rud\u0103 cu l\u0103m\u00e2ia. Probabil e din Grecia, nu?<\/p>\n<p>Nu.<\/p>\n<p>Piperul de Sichuan a fost adus \u00een China secolului XVII din America de Sud. De fapt, p\u00e2n\u0103 s\u0103 fie importat \u0219i adoptat de popula\u021bia din zon\u0103, buc\u0103t\u0103ria Sichuanez\u0103 era una foarte bl\u00e2nd\u0103 \u00een iu\u021beli, foarte dulce \u0219i aromat\u0103 cu ghimbir, mu\u0219tar, ceap\u0103 \u0219i arpagic. C\u00e2nd voiau totu\u0219i s\u0103 guste ceva \u00eenfl\u0103c\u0103rat, sichuanezii foloseau un tip local de ardei iute.<\/p>\n<p>C\u00e2nd au prins gustul bobi\u021belor arz\u0103toare din Lumea Nou\u0103 \u0219i au v\u0103zut nu numai c\u00e2t de bine cresc la ei, dar \u0219i c\u00e2t de bine le fac (m\u00e2nc\u0103rurile iu\u021bi reduc reten\u021bia de ap\u0103), chinezii le-au \u00eenglobat \u00een preparatele lor tradi\u021bionale.<\/p>\n<h2>Un nume evident<\/h2>\n<p>De\u0219i originar din Americi, \u201ccoriandrul chinezesc\u201d \u00ee\u0219i ia numele de la provincia Sichuan din Sud-Vestul Chinei. Faptul c\u0103 cel mai important ora\u0219 din provincie, Chengdu, e un juc\u0103tor m\u0103ricel \u00een economia chinez\u0103 a influen\u021bat foarte mult popularitatea condimentului.<\/p>\n<h2>\u00cen ce e bun Piperul Sichuan<\/h2>\n<p>\u00cen orice vre\u021bi voi. Dac\u0103 v\u0103 spune cineva c\u0103 un condiment NU merge cu ceva, nu-l crede\u021bi &#8211; testa\u021bi, gusta\u021bi, experimenta\u021bi. Poate reinventa\u021bi <a href=\"http:\/\/www.telegraph.co.uk\/foodanddrink\/recipes\/11402543\/Chocolate-truffles-with-orange-and-Sichuan-pepper-recipe.html\">trufele fran\u021buze\u0219ti<\/a>, poate descoperi\u021bi cl\u0103titele cu gem de afine \u0219i sirop parfumat de piper sichuan. Cine \u0219tie?<\/p>\n<p>Dar, dac\u0103 vre\u021bi s\u0103 v\u0103 bucura\u021bi de el ca \u00een \u021bara care l-a adoptat cu at\u00e2ta ardoare, c\u0103uta\u021bi una din specialit\u0103\u021bile mai jos prin localuri. Sau g\u0103ti\u021bi-le acas\u0103:<\/p>\n<ul>\n<li><a href=\"http:\/\/www.bbc.co.uk\/food\/recipes\/stir-fried_beef_with_53013\">Vit\u0103 pr\u0103jit\u0103 cu ou \u0219i orez<\/a><\/li>\n<li><a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/ma-po-tofu-103565?\">Mapo Doufu<\/a><\/li>\n<li><a href=\"http:\/\/thelocalpalate.com\/recipes\/feng-wei-la-zi-ji-ding-spicy-and-crispy-chicken\/\">Lazi Ji<\/a><\/li>\n<\/ul>\n<p>\u00cen Bucure\u0219ti, g\u0103tesc cu piper sichuan <a href=\"https:\/\/ialoc.ro\/restaurante\/peking-duck-1053\">Peking Duck<\/a>, <a href=\"https:\/\/ialoc.ro\/restaurante\/kumars-agra-palace-982\">Kumar\u2019s Agra Palace<\/a> \u0219i <a href=\"https:\/\/ialoc.ro\/restaurante\/norma-1491\">Norma<\/a>. Ce caut\u0103 un restaurant fran\u021buzesc l\u00e2ng\u0103 unul chinezesc \u0219i unul Indian? Multe.<\/p>\n<h2>Norma. Buc\u0103t\u0103rie fran\u021buzeasc\u0103 cu dichis<\/h2>\n<p>La Norma am ajuns \u00eentr-o zi luminoas\u0103, dup\u0103 ploaie, pe o strad\u0103 care mirosea a petrichor \u0219i a frunze strivite. Restaurantul \u00eel are ca chef \u0219i om de c\u0103p\u0103t\u00e2i pe Chef Sidia Sissoko. Probabil \u00eel \u0219ti\u021bi de la Master Chef.<\/p>\n<p>Chef Sissoko \u00ee\u0219i propune s\u0103 revitalizeze gastronomia fran\u021buzeasc\u0103 clasic\u0103. O reinterpreteaz\u0103 cu noi arome, o aduce la origini cu legume demult uitate, ca <a href=\"https:\/\/en.wikipedia.org\/wiki\/Jerusalem_artichoke\">topinamburul,<\/a> \u0219i o onoreaz\u0103 prin prezentarea impecabil\u0103 \u0219i precizia aromelor.<\/p>\n<p>\u0218i, ca orice chef care iube\u0219te \u0219i respect\u0103 m\u00e2ncarea, \u00een timpul liber nu se sfie\u0219te de la o m\u0103m\u0103lig\u0103 s\u0103n\u0103toas\u0103 sedus\u0103 de o tochitur\u0103 ca la carte.<\/p>\n<p><a href=\"https:\/\/ialoc.ro\/restaurante\/norma-1491\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" class=\"aligncenter wp-image-304\" src=\"https:\/\/ialoc.ro\/lacafea\/wp-content\/uploads\/2015\/04\/Chef_Sissoko-1024x683.jpg\" alt=\"Chef_Sissoko\" width=\"800\" height=\"533\" srcset=\"https:\/\/ialoc.ro\/lacafea\/wp-content\/uploads\/2015\/04\/Chef_Sissoko-1024x683.jpg 1024w, https:\/\/ialoc.ro\/lacafea\/wp-content\/uploads\/2015\/04\/Chef_Sissoko-300x200.jpg 300w, https:\/\/ialoc.ro\/lacafea\/wp-content\/uploads\/2015\/04\/Chef_Sissoko-768x512.jpg 768w, https:\/\/ialoc.ro\/lacafea\/wp-content\/uploads\/2015\/04\/Chef_Sissoko.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p>\u00cen timpul scurtei noastre vizite la Norma, chef Sissoko ne-a \u00eendulcit cu un moelleux au chocolat la care \u00eenc\u0103 vis\u0103m \u0219i o tart\u0103 de l\u0103m\u00e2ie cu infuzie de busuioc care \u00eemprumut\u0103 stiluri din buc\u0103t\u0103ria molecular\u0103. \u00centreba\u021bi c\u00e2nd ajunge\u021bi acolo, promitem c\u0103 merit\u0103.<\/p>\n<p><a href=\"https:\/\/ialoc.ro\/restaurante\/norma-1491\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" class=\"aligncenter wp-image-305 size-full\" src=\"https:\/\/ialoc.ro\/lacafea\/wp-content\/uploads\/2015\/04\/tarta_busuioc_norma.jpg\" alt=\"tarta_busuioc_norma\" width=\"800\" height=\"533\" srcset=\"https:\/\/ialoc.ro\/lacafea\/wp-content\/uploads\/2015\/04\/tarta_busuioc_norma.jpg 800w, https:\/\/ialoc.ro\/lacafea\/wp-content\/uploads\/2015\/04\/tarta_busuioc_norma-300x200.jpg 300w, https:\/\/ialoc.ro\/lacafea\/wp-content\/uploads\/2015\/04\/tarta_busuioc_norma-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p><span style=\"font-weight: 400;\">Ast\u0103zi ne poveste\u0219te de rela\u021bia lui cu piperul sichuan, pe care \u00eel folose\u0219te \u00een restaurant ca s\u0103 afume &#8211; la mas\u0103! &#8211; friptura de vit\u0103.<\/span><\/p>\n<p><em>&#8220;L-am descoperit mai recent (sf\u00e2r\u0219itul anilor &#8217;90) \u00eentr-un mic restaurant chinezesc unde mi-au servit un preparat acompaniat de un sos cu gust divin pe care nu reu\u0219eam s\u0103 \u00eel identific.<\/em><br \/>\n<em>Am aflat c\u0103 este vorba de piperul verde de sichuan prin amabilitatea buc\u0103tarului care mi-a permis s\u0103-l gust \u0219i crud&#8230; ce revela\u021bie! C\u00e2t\u0103 personalitate \u00eentr-un singur bob!&#8221;<\/em><\/p>\n<p>Chef Sissoko ne recomand\u0103 scoici Saint-Jacques confiate \u00een piper verde de sichuan si krispy de soia. <a href=\"http:\/\/www.cooking-chef.fr\/espace-recettes\/poissons-coquillages-et-crustaces\/saint-jacques-confites-au-poivre-de-sichuan-krispy\">Cam a\u0219a ceva<\/a>. \u0218i, cum buc\u0103t\u0103ria nu se rezum\u0103 la m\u00e2ncare, ni se \u0219optesc \u00een casc\u0103 dou\u0103 combina\u021bii grozave de b\u0103utur\u0103 \u0219i condimentul minune &#8211; ciocolat\u0103 cald\u0103 sau scotch single malt.<\/p>\n<p>\u00cenapoi la Norma \u0219i la Chef Sissoko. De cum p\u0103\u0219e\u0219ti \u00een\u0103untrul localului, te izbe\u0219ti cu privirea de o hart\u0103 stilizat\u0103 \u0219i populat\u0103 zg\u00e2rcit, aparent aleatoriu, cu c\u00e2teva \u021b\u0103ri. Chef ne poveste\u0219te c\u0103 statele marcate pe hart\u0103 sunt cele prin care a lucrat \u0219i c\u0103l\u0103torit, care i-au influen\u021bat stilul culinar \u0219i i-au trezit pasiunea pentru g\u0103tit.<\/p>\n<p><a href=\"https:\/\/ialoc.ro\/restaurante\/norma-1491\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" class=\"aligncenter wp-image-306\" src=\"https:\/\/ialoc.ro\/lacafea\/wp-content\/uploads\/2015\/04\/harta_norma-e1463054562149.jpg\" alt=\"harta_norma\" width=\"800\" height=\"1200\" srcset=\"https:\/\/ialoc.ro\/lacafea\/wp-content\/uploads\/2015\/04\/harta_norma-e1463054562149.jpg 640w, https:\/\/ialoc.ro\/lacafea\/wp-content\/uploads\/2015\/04\/harta_norma-e1463054562149-200x300.jpg 200w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p>La origini, Sidia Sissoko e om tehnic. Inginer. \u0218i, de\u0219i n-ai zice dup\u0103 cum arat\u0103 platingurile de la Norma, exist\u0103 indicii care-l dau de gol. Patternurile geometrice de pe spatele meniului, rigoarea cu care e preg\u0103tit\u0103 \u0219i montat\u0103 fiecare farfurie, combina\u021bia studiat\u0103 dintre vechi \u0219i nou din designul Norma, toate \u00eemprumut\u0103 din caracterul lui Sissoko-omul.<\/p>\n<p><a href=\"https:\/\/ialoc.ro\/restaurante\/norma-1491\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" class=\"aligncenter wp-image-307 size-full\" src=\"https:\/\/ialoc.ro\/lacafea\/wp-content\/uploads\/2015\/04\/meniu_norma-e1463054645173.jpg\" alt=\"meniu_norma\" width=\"800\" height=\"296\"><\/a><\/p>\n<p>\u00cen loc de \u00eencheiere, v\u0103 poftim s\u0103 pofti\u021bi la un mu\u0219chi de vit\u0103 afumat cu piper sichuan.<\/p>\n<p><a href=\"https:\/\/ialoc.ro\/restaurante\/norma-1491\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" class=\"aligncenter wp-image-308 size-full\" src=\"https:\/\/ialoc.ro\/lacafea\/wp-content\/uploads\/2015\/04\/vita_piper_sichuan_norma.jpg\" alt=\"vita_piper_sichuan_norma\" width=\"800\" height=\"533\" srcset=\"https:\/\/ialoc.ro\/lacafea\/wp-content\/uploads\/2015\/04\/vita_piper_sichuan_norma.jpg 800w, https:\/\/ialoc.ro\/lacafea\/wp-content\/uploads\/2015\/04\/vita_piper_sichuan_norma-300x200.jpg 300w, https:\/\/ialoc.ro\/lacafea\/wp-content\/uploads\/2015\/04\/vita_piper_sichuan_norma-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Buc\u0103t\u0103ria interna\u021bional\u0103 este plin\u0103 de minciuni, \u00eemprumuturi \u0219i reinterpret\u0103ri. Dac\u0103 ne urm\u0103ri\u021bi pe Facebook, \u0219ti\u021bi c\u0103 mirobolantul croissant e o reinterpretare a unui desert austriac (kipfler) \u0219i c\u0103 bietele sarmale sunt o specialitate 100% rom\u00e2neasc\u0103. \u0218i bulg\u0103reasc\u0103. \u0218i german\u0103. \u0218i greceasc\u0103. \u0218i. Specific chinezesc, dar nu tocmai&#8230; Piperul de Sichuan (sau szechuan) este considerat un&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/ialoc.ro\/lacafea\/piperul-de-sichuan-cu-chef-sidia-sissoko\/\">Read More<\/a><\/div>\n","protected":false},"author":2,"featured_media":303,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[2,32,33],"tags":[39,36,116,35,38,34,37],"jetpack_featured_media_url":"https:\/\/ialoc.ro\/lacafea\/wp-content\/uploads\/2015\/04\/Sichuan-Pepper.jpg","yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v15.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Piperul de Sichuan cu Chef Sidia Sissoko<\/title>\n<meta name=\"description\" content=\"Chef Sissoko de la Norma ne recomand\u0103 piperul de Sichuan, un condiment popular \u00een provincia Sichuan din China. 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