Sos de visine cu piept de pui la gratar

In ultima perioada m-am tot gandit la copilaria mea si vacantele de vara petrecute la bunicii mei din Ocna Mures-Alba.
Desi bunicii mei din partea tatalui nu erau cei mai buni din cati exista si nici nu ma iubeau ca pe ochii din cap cum ii iubeau pe verisorii mei, uneori imi aduc aminte cu placere despre anumite aspecte ale existentei mele din acele vremuri.
Nu pot sa uit de mancarea deosebita pe care o facea bunica mea, de cununita de sanziene pe care o aruncam pe casa si de cele mai multe ori cadea prima, ceea ce insemna ca voi muri anul viitor, de socata cu petale de trandafiri sau de caisele parfumate din gradina pe care nu aveam voie sa le ating pentru ca verii mei erau pasionati de gemul facut din ele si erau pastrate pentru ei…Si totusi a fost copilaria mea, cu bune, cu rele.
Mergand printre muntii de visine din piata mi-am adus minte brusc de un sos pe care il facea bunica mea si pe care il uram. Un sos de visine pe care il servea cu pui sau curca. Habar nu am cum se prepara pentru ca eram mult prea mica si il uram prea tare ca sa fi intrebat pe cineva. Bunica a murit de mult timp – de 14 ani – deci exclus sa o mai intreb. Asa ca m-am gandit sa-l fac eu dupa bunul meu plac.
Mama sustine sus si tare ca se face cu visine din compot, faina si zeama compotului. Hm, nu as spune…
Asa ca am facut un experiment.


– 100g unt
– 1kg visine (fara samburi)
– 2 linguri de zahar (daca va place mai dulce)
– 1 lingura de amidon alimentar

Am spalat si am curatat visinele. Intr-o craticioara am topit untul peste care am adaugat visinele. Acestea se amesteca bine cu untul topit si se lasa sa fiarba in suc propriu cam 25-30 de minute la foc potrivit, sau mai bine spus pana scade zeama de pe ele. Zaharul se adauga in timpul fierberii.
Dupa ce zeama a scazut se adauga amidonul alimentar inmuiat cu o lingura de apa intr-un castronas (pentru a nu face cocoloase) si se amesteca pentru omogenizare. Cand sosul s-a ingrosat se trage de pe foc. Ar trebui sa arate cam asa:

Apoi se spala si se taie cum doriti pieptul de pui (sau pulpele) si se pun pe gratar. Este de preferat sa folositi foarte putine condimente sau dintre cele care se potrivesc cu sosurile dulci-acrisoare.
Daca nu va place pe gratar incercati sosul cu pui fiert. Carnea prajita in ulei si acest sos nu au gust bun impreuna si sunt si foarte grele pentru stomac.

Noi am servit puiul si sosul caldute. Ca si bautura as recomanda un vin alb, aromat, de preferinta Jidvei sau Cotnari. Ideal ar fi demidulce sau dulce.

Poate am sa mai incerc si alta data sosul acesta. A fost bun si ne-a placut. Oare de ce am trait atata timp cu impresia ca il urasc? Judecand lucrurile acum ca un adult, cred ca avea mare legatura cu bucatareasa care ma dezamagise. Ciudate ganduri are un copil! Nici nu m-as fi gandit ca am putut fi atat de subiectiva…

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