{"id":188551,"date":"2023-03-28T10:28:59","date_gmt":"2023-03-28T08:28:59","guid":{"rendered":"https:\/\/gourmandelle.com\/?p=188551"},"modified":"2026-03-13T18:43:52","modified_gmt":"2026-03-13T16:43:52","slug":"paine-de-paste","status":"publish","type":"post","link":"https:\/\/gourmandelle.com\/ro\/paine-de-paste\/","title":{"rendered":"Paine de Paste Italiana (Pane di Pasqua) &#8211; Reteta Traditionala"},"content":{"rendered":"<p>Pane di Pasqua este painea dulce traditionala de Paste din Italia, recunoscuta dupa forma sa circulara sau impletita si dupa miezul moale si aromat, imbogatit cu oua, lapte si coaja de citrice. Spre deosebire de painea obisnuita, aceasta este o paine sarbatoreasca cu textura mai densa si un gust usor dulce, servita la masa de Paste alaturi de branza, oua fierte si aperitive. Reteta variaza de la o regiune la alta, dar toate versiunile au in comun acea moliciune specifica si aromele calde de vanilie si portocala.<\/p><figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1800\" src=\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Recipe-Paine-italieneasca-de-Paste-reteta.jpg\" alt=\"paine de paste italiana pane di pasqua reteta traditionala\" class=\"wp-image-188549\" srcset=\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Recipe-Paine-italieneasca-de-Paste-reteta.jpg 1200w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Recipe-Paine-italieneasca-de-Paste-reteta-600x900.jpg 600w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Recipe-Paine-italieneasca-de-Paste-reteta-300x450.jpg 300w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Recipe-Paine-italieneasca-de-Paste-reteta-683x1024.jpg 683w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Recipe-Paine-italieneasca-de-Paste-reteta-768x1152.jpg 768w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Recipe-Paine-italieneasca-de-Paste-reteta-640x960.jpg 640w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Recipe-Paine-italieneasca-de-Paste-reteta-720x1080.jpg 720w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Recipe-Paine-italieneasca-de-Paste-reteta-800x1200.jpg 800w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Recipe-Paine-italieneasca-de-Paste-reteta-150x225.jpg 150w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Recipe-Paine-italieneasca-de-Paste-reteta-735x1103.jpg 735w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure><h2 class=\"wp-block-heading\">Aceasta reteta e potrivita daca ai nevoie de<\/h2><ul class=\"wp-block-list\"><li>O paine festiva de Paste cu arome mediteraneene, diferita de cozonacul romanesc obisnuit, care sa adauge varietate mesei de sarbatori<\/li>\n\n<li>O reteta de paine cu drojdie mai accesibila decat tsoureki sau brioche-ul clasic, fara condimente greu de gasit cum ar fi mahleb<\/li>\n\n<li>Un aperitiv sau acompaniament pentru branzeturi, oua rosii sau mezeluri la masa de Paste<\/li>\n\n<li>O reteta pe care o poti personaliza cu stafide, coaja de portocala, ciocolata sau alte adaosuri dupa preferinta<\/li><\/ul><h2 class=\"wp-block-heading\">De ce o sa iti placa aceasta reteta<\/h2><ul class=\"wp-block-list\"><li><strong>Miez moale si pufos<\/strong> &#8211; combinatia de oua, lapte si unt da painii o textura mult mai fina decat painea simpla, care se pastreaza moale 2-3 zile dupa coacere<\/li>\n\n<li><strong>Arome calde si discrete<\/strong> &#8211; vanilia si coaja de lamaie sau portocala ofera un parfum delicat care face toata casa sa miroase a sarbatoare la copt<\/li>\n\n<li><strong>Aspect festiv fara tehnici avansate<\/strong> &#8211; forma rotunda sau impletita simpla iese bine si pentru cineva care gateste rar cu drojdie, nu necesita impletire complicata<\/li>\n\n<li><strong>Versatila la masa<\/strong> &#8211; merge la fel de bine cu branza, cu gem sau cu unt, ca aperitiv sau ca desert usor<\/li><\/ul><figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Paine-de-Paste.jpg\" alt=\"paine de paste italiana moale pufoasa\" class=\"wp-image-188547\" srcset=\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Paine-de-Paste.jpg 1200w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Paine-de-Paste-600x400.jpg 600w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Paine-de-Paste-675x450.jpg 675w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Paine-de-Paste-1024x683.jpg 1024w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Paine-de-Paste-768x512.jpg 768w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Paine-de-Paste-960x640.jpg 960w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Paine-de-Paste-1080x720.jpg 1080w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Paine-de-Paste-150x100.jpg 150w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure><h2 class=\"wp-block-heading\">Note despre ingrediente<\/h2><p><strong>Faina<\/strong> &#8211; faina alba tip 550 (faina de paine) cu continut mai mare de gluten functioneaza mai bine decat faina de tort. Glutenul mai ridicat sustine structura painii si da o textura mai elastica. Poti folosi si faina 000 sau 650 cu rezultate bune.<\/p><p><strong>Drojdia<\/strong> &#8211; drojdia proaspata sau drojdia uscata activa functioneaza ambele. Pentru drojdie uscata, folosesti 1\/3 din cantitatea de drojdie proaspata. Activeaz-o intotdeauna in lapte cald (nu fierbinte &#8211; maxim 38\u00b0C) cu un praf de zahar inainte de incorporare. Daca nu face spuma in 10 minute, drojdia nu mai este buna.<\/p><p><strong>Ouale<\/strong> &#8211; la temperatura camerei se incorporeaza mai usor in aluat. Dau miezului acea culoare galben-pal calda si contribuie la textura moale. Galbenusul folosit pentru uns deasupra creeaza crusta aurie caracteristica.<\/p><p><strong>Coaja de citrice<\/strong> &#8211; coaja de lamaie sau portocala rasa fin, numai partea colorata (fara albul amarui de sub coaja). Citricele proaspete au o aroma mult mai intensa decat cele de la borcan. Coaja de portocala da o nota mai calda si dulce; coaja de lamaie da un parfum mai fresh.<\/p><p><strong>Stafidele<\/strong> (optionale) &#8211; inmuiate in prealabil 10-15 minute in apa calda, suc de portocale sau rom. Stafidele inmuiate si scurse se distribuie uniform in aluat fara sa-l usuce si nu cad la taiere.<\/p><figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1800\" src=\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Paine-italieneasca-de-Paste.jpg\" alt=\"pane di pasqua paine de paste cu oua si arome de portocale\" class=\"wp-image-188548\" srcset=\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Paine-italieneasca-de-Paste.jpg 1200w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Paine-italieneasca-de-Paste-600x900.jpg 600w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Paine-italieneasca-de-Paste-300x450.jpg 300w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Paine-italieneasca-de-Paste-683x1024.jpg 683w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Paine-italieneasca-de-Paste-768x1152.jpg 768w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Paine-italieneasca-de-Paste-640x960.jpg 640w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Paine-italieneasca-de-Paste-720x1080.jpg 720w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Paine-italieneasca-de-Paste-800x1200.jpg 800w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Paine-italieneasca-de-Paste-150x225.jpg 150w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure><h2 class=\"wp-block-heading\">Sfaturi<\/h2><ul class=\"wp-block-list\"><li>Framanta aluatul minim 10-15 minute, fie cu mixerul cu carlig de aluat, fie manual. Aluatul bine framantat devine elastic, neted si se dezlipeste de pe suprafata de lucru. Aceasta etapa nu poate fi scurtata &#8211; glutenul dezvoltat este cel care da textura moale si pufoasa.<\/li>\n\n<li>Prima dospire dureaza 1,5-2 ore la temperatura camerei (sau la frigider peste noapte pentru arome mai complexe). Aluatul trebuie sa-si dubleze volumul. Daca bucataria este rece, pune vasul cu aluat in cuptorul inchis cu lumina aprinsa &#8211; temperatura de 27-30\u00b0C este ideala.<\/li>\n\n<li>Unge painea cu galbenus de ou batut cu o lingurita de lapte inainte de a intra la cuptor. Repeta ungerea dupa primele 15 minute de coacere pentru o culoare aurie mai profunda si o crusta mai lucioasa.<\/li>\n\n<li>Coace la 170-180\u00b0C, nu mai sus. Temperatura prea mare rumeneste exteriorul inainte ca interiorul sa se coaca complet. Painea este gata cand suna a gol la lovit cu degetul pe fund sau cand termometrul de bucatarie arata 88-90\u00b0C la interior.<\/li>\n\n<li>Raceste complet pe un gratar inainte de taiere. Painea calda pare usor lipicioasa si nedospita la interior &#8211; dupa racire, textura devine ferma si aerata.<\/li><\/ul><h2 class=\"wp-block-heading\">Substitutii si variatii<\/h2><p><strong>Varianta cu coaja de portocala si ciocolata<\/strong> &#8211; adauga 50g de ciocolata neagra taiata bucatele si coaja de la o portocala intreaga. Combinatia portocala-ciocolata este clasica pentru preparatele italiene de Paste.<\/p><p><strong>Varianta savuroasa (cu branza si oua)<\/strong> &#8211; in sudul Italiei exista o versiune a painii de Paste cu branza Pecorino si oua fierte incorporate in aluat, servita ca aperitiv, nu ca desert. Fara zaharul din reteta de baza, cu adaos de branza rasa si piper.<\/p><p><strong>Cu anason sau cardamom<\/strong> &#8211; adauga 1 lingurita de seminte de anason sau 1\/2 lingurita de cardamom macinat pentru un profil aromatic diferit, mai apropiat de alte paini de Paste mediteraneene.<\/p><p><strong>Forma individuala<\/strong> &#8211; in loc de o paine mare, modeleaza 8-10 chifle mici in forma de corona sau spirala. Timp de coacere redus la 18-20 de minute; perfecte ca dar sau pentru copii.<\/p><p>Daca vrei sa explorezi si alte paini dulci de Paste din Europa, gasesti pe Gourmandelle si <a href=\"https:\/\/gourmandelle.com\/ro\/paine-greceasca-tsoureki\/\" target=\"_blank\" rel=\"noreferrer noopener\">reteta de tsoureki grecesc<\/a> &#8211; o paine impletita aromata cu mahleb si cardamom, cu textura filata caracteristica.<\/p><figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1800\" src=\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Easy-Easter-Baking-Paine-italieneasca-de-Paste.jpg\" alt=\"pane di pasqua variante si idei de decorare paste\" class=\"wp-image-188546\" srcset=\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Easy-Easter-Baking-Paine-italieneasca-de-Paste.jpg 1200w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Easy-Easter-Baking-Paine-italieneasca-de-Paste-600x900.jpg 600w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Easy-Easter-Baking-Paine-italieneasca-de-Paste-300x450.jpg 300w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Easy-Easter-Baking-Paine-italieneasca-de-Paste-683x1024.jpg 683w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Easy-Easter-Baking-Paine-italieneasca-de-Paste-768x1152.jpg 768w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Easy-Easter-Baking-Paine-italieneasca-de-Paste-640x960.jpg 640w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Easy-Easter-Baking-Paine-italieneasca-de-Paste-720x1080.jpg 720w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Easy-Easter-Baking-Paine-italieneasca-de-Paste-800x1200.jpg 800w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Easy-Easter-Baking-Paine-italieneasca-de-Paste-150x225.jpg 150w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure><h2 class=\"wp-block-heading\">Depozitare si preparare in avans<\/h2><p>Painea de Paste se pastreaza la temperatura camerei, bine invelita in folie alimentara sau intr-o punga de plastic inchisa, 3-4 zile. Nu se pastreaza la frigider &#8211; frigiderul usuca painea mai repede. Se poate congela taiata in felii, infasurata bine, pana la 2 luni. Se dezgheta la temperatura camerei sau se incalzeste 2-3 minute la 160\u00b0C in cuptor.<\/p><p>Pentru masa de Paste, painea se poate coace cu 1-2 zile inainte &#8211; gustul se imbunatateste putin a doua zi. Aluatul framantat poate sta la frigider la prima dospire 12-24 de ore inainte de modelare, ceea ce permite pregatirea in avans fara grabire. Coacerea in dimineata Pastelui din aluat dospit la frigider peste noapte este o varianta excelenta pentru a servi paine proaspata fara a te trezi de la ora 5.<\/p><p>Painea de Paste merge excelent alaturi de <a href=\"https:\/\/gourmandelle.com\/ro\/tag\/retete-de-paste\/\" target=\"_blank\" rel=\"noreferrer noopener\">preparatele traditionale de Paste<\/a>, inclusiv <a href=\"https:\/\/gourmandelle.com\/ro\/placinta-de-paste-cu-spanac-torta-pasqualina\/\">Torta Pasqualina<\/a> cu spanac si oua.<\/p><figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1800\" src=\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Soft-Italian-Easter-Bread-Paine-italieneasca-de-Paste.jpg\" alt=\"paine italiana de paste moale reteta pas cu pas\" class=\"wp-image-188545\" srcset=\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Soft-Italian-Easter-Bread-Paine-italieneasca-de-Paste.jpg 1200w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Soft-Italian-Easter-Bread-Paine-italieneasca-de-Paste-600x900.jpg 600w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Soft-Italian-Easter-Bread-Paine-italieneasca-de-Paste-300x450.jpg 300w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Soft-Italian-Easter-Bread-Paine-italieneasca-de-Paste-683x1024.jpg 683w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Soft-Italian-Easter-Bread-Paine-italieneasca-de-Paste-768x1152.jpg 768w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Soft-Italian-Easter-Bread-Paine-italieneasca-de-Paste-640x960.jpg 640w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Soft-Italian-Easter-Bread-Paine-italieneasca-de-Paste-720x1080.jpg 720w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Soft-Italian-Easter-Bread-Paine-italieneasca-de-Paste-800x1200.jpg 800w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Soft-Italian-Easter-Bread-Paine-italieneasca-de-Paste-150x225.jpg 150w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure><div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-188553\" class=\"wprm-recipe-container\" data-recipe-id=\"188553\" data-servings=\"4\"><div class=\"wprm-recipe wprm-recipe-template-rux-nou\"><div class=\"recipe-col\">\n\t\n\t<div class=\"recipe-image\">\n\t\t<div class=\"wprm-recipe-image wprm-block-image-square\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"315\" height=\"315\" src=\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Recipe-Paine-italieneasca-de-Paste-reteta-320x320.jpg\" class=\"attachment-315x315 size-315x315\" alt=\"Italian Easter Bread Recipe Paine italieneasca de Paste reteta\" srcset=\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Recipe-Paine-italieneasca-de-Paste-reteta-320x320.jpg 320w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Recipe-Paine-italieneasca-de-Paste-reteta-600x600.jpg 600w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Recipe-Paine-italieneasca-de-Paste-reteta-100x100.jpg 100w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Recipe-Paine-italieneasca-de-Paste-reteta-300x300.jpg 300w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Recipe-Paine-italieneasca-de-Paste-reteta-728x728.jpg 728w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Recipe-Paine-italieneasca-de-Paste-reteta-480x480.jpg 480w, https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Recipe-Paine-italieneasca-de-Paste-reteta-200x200.jpg 200w, 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onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full\" data-rating=\"5\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><\/div>\n\t\t<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Paine de Paste<\/h2>\n\t\t<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Reteta de paine de Paste italiana (Pane di Pasqua): moale, pufoasa, aromata cu coaja de citrice. Sfaturi pentru aluat perfect cu drojdie, variante regionale si idei de servire la masa de Paste.<\/span><\/div>\t\t\n\t\t<div class=\"recipe-sharing\">\n\t\n\t\t\t<div class=\"wprm-share-icon\">\n\t\t\t\t<a href=\"https:\/\/gourmandelle.com\/ro\/wprm_print\/paine-de-paste\" style=\"color: #ffffff;background-color: #113954;border-color: #333333;border-radius: 0px;padding: 10px 15px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"188553\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#ffffff\"><g><path d=\"M17.5454,0.0005 C18.2904,0.0005 18.9004,0.6105 18.9004,1.3565 L18.9004,1.3565 L18.9004,4.9445 L21.9904,4.9445 C23.0954,4.9445 24.0004,5.8485 24.0004,6.9535 L24.0004,6.9535 L24.0004,17.2415 C24.0004,18.3465 23.0954,19.2505 21.9904,19.2505 L21.9904,19.2505 L19.8414,19.2505 L19.8414,22.2795 C19.8414,23.1725 19.1104,23.9035 18.2174,23.9035 L18.2174,23.9035 L5.7834,23.9035 C4.8894,23.9035 4.1594,23.1725 4.1594,22.2795 L4.1594,22.2795 L4.1594,19.2505 L2.0104,19.2505 C0.9044,19.2505 0.0004,18.3465 0.0004,17.2415 L0.0004,17.2415 L0.0004,6.9535 C0.0004,5.8485 0.9044,4.9445 2.0104,4.9445 L2.0104,4.9445 L5.0984,4.9445 L5.0984,1.3565 C5.0984,0.6105 5.7094,0.0005 6.4554,0.0005 L6.4554,0.0005 Z M17.8414,15.5975 L6.1594,15.5975 L6.1594,21.9035 L17.8414,21.9035 L17.8414,15.5975 Z M21.9904,6.9445 L2.0104,6.9445 L2.0004,17.2415 L4.1594,17.2425 L4.1594,15.2215 C4.1594,14.3285 4.8894,13.5975 5.7834,13.5975 L5.7834,13.5975 L18.2174,13.5975 C19.1104,13.5975 19.8414,14.3285 19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print<\/a>\n\t\t\t<\/div>\n\t\t\n\t\t\t<div class=\"wprm-share-icon\">\n\t\t\t\t<a href=\"#commentform\" class=\"wprm-recipe-jump-to-comments wprm-recipe-link wprm-block-text-normal wprm-recipe-jump-to-comments-wide-button wprm-recipe-link-wide-button wprm-color-accent\" style=\"color: #ffffff;background-color: #113954;border-color: #333333;border-radius: 0px;padding: 10px 15px;\"><span class=\"wprm-recipe-icon wprm-recipe-jump-to-comments-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#ffffff\" d=\"M12.712,1.942l2.969,6.015l6.638,0.965c0.651,0.095,0.911,0.895,0.44,1.354l-4.804,4.682l1.134,6.612c0.111,0.649-0.57,1.143-1.152,0.837L12,19.286l-5.938,3.122C5.48,22.714,4.799,22.219,4.91,21.57l1.134-6.612l-4.804-4.682c-0.471-0.459-0.211-1.26,0.44-1.354l6.638-0.965l2.969-6.015C11.579,1.352,12.421,1.352,12.712,1.942z\"\/><\/g><\/svg><\/span> Rate<\/a>\n\t\t\t<\/div>\n  \n\t\t<\/div>\n\n\t<\/div>\n\t\n<\/div>\n\n<div class=\"recipe-rating-meta\">\n\t\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\" aria-hidden=\"true\">hour<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hour<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div> <div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label\">Choose Serving Size <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-188553 wprm-recipe-servings-adjustable-text-buttons wprm-block-text-normal\" data-recipe=\"188553\" aria-label=\"Adjust recipe servings\" data-button-background=\"#333333\" data-button-accent=\"#ffffff\" data-button-radius=\"3px\">4<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">painici<\/span><\/span><\/div>\n\t\n<\/div>\n\n<div class=\"recipe-body\">\n\t\n\t\n\t\n\t<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n\t\n\t<div id=\"recipe-188553-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-188553-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"188553\" data-servings=\"4\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none wprm-header-has-actions\" style=\"\">Ingredients&nbsp;<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">118<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">lapte cald<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">zahar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">7<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">drojdie uscata<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">550<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">faina<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">lingurita<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"> sare<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-amount\">110<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">fresh de portocala<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-amount\">\u00bd<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">lingura <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">coaja de portocala rasa<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"12\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">oua<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal\">batute usor<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"14\"><span class=\"wprm-recipe-ingredient-amount\">60<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">unt<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal\">topit si adus la temperatura camerei<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"17\"><span class=\"wprm-recipe-ingredient-amount\">\u00bd<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">lingurita <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">anason<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal\">pudra<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Pentru ornare:<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"19\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">oua rosii<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"21\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">ou batut usor + 1 lingurita lapte<\/span><\/li><\/ul><\/div><\/div>\n\t\n\t<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n\t\n\t<div id=\"recipe-188553-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-188553-instructions-container wprm-block-text-normal\" data-recipe=\"188553\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-188553-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Intr-un bol, adauga laptele cald, zaharul si drojdia. Amesteca usor, acopera cu o folie si lasa la o parte pentru 10 minute.<\/div><\/li><li id=\"wprm-recipe-188553-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Intr-un bol mare, adauga 300g din cantitatea totala de faina, coaja de portocala, ouale batute, untul topit si anasonul. Amesteca bine.<\/div><\/li><li id=\"wprm-recipe-188553-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Adauga amstecul de drojdie, freshul de portocale &#8211; amesteca pana se incorporeaza.<\/div><\/li><li id=\"wprm-recipe-188553-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Cand ai obtinut un aluat lichid, adauga treptat faina care ti-a ramas pana se formeaza un aluat mai dens.<\/div><\/li><li id=\"wprm-recipe-188553-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Transfera aluatul pe o masa presarata cu faina si framanta-l, cat sa devina elastic.<\/div><\/li><li id=\"wprm-recipe-188553-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Pune aluatul framantat intr-un bol uns bine cu ulei, unge cu ulei si aluatul deasupra.<\/div><\/li><li id=\"wprm-recipe-188553-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Acopera bolul cu aluat cu o folie de plastic si lasa-l intr-un loc cald, cu ferestrele inchise, sa creasca si sa se dubleze ca volum. In jur de doua ore.<\/div><\/li><li id=\"wprm-recipe-188553-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Dupa ce aluatul a crescut, formeaza colacii.<\/div><\/li><li id=\"wprm-recipe-188553-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Transfera aluatul pe o suprafata presarata cu faina.<\/div><\/li><li id=\"wprm-recipe-188553-step-0-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Imparte aluatul in 8 bucati egale.<\/div><\/li><li id=\"wprm-recipe-188553-step-0-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Intinde fiecare bucata intr-o bagheta de 25-30 cm.<\/div><\/li><li id=\"wprm-recipe-188553-step-0-11\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Ia cate doua bucati de aluat intinse, si rasuceste-le in forma de spirala.<\/div><\/li><li id=\"wprm-recipe-188553-step-0-12\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Apoi uneste capetele sa obtii un colac.<\/div><\/li><li id=\"wprm-recipe-188553-step-0-13\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Transfera colacii obtinuti pe o tava de copt tapitata cu hartie de copt.<\/div><\/li><li id=\"wprm-recipe-188553-step-0-14\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Acopera cu o folie de plastic si lasa aluatul sa mai creasca odata.<\/div><\/li><li id=\"wprm-recipe-188553-step-0-15\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Incinge cuptorul la 180 C.<\/div><\/li><li id=\"wprm-recipe-188553-step-0-16\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Dupa 30-40 minute, cand painicele au crescut, unge-le cu amesc de ou si lapte, presara cu ornamente colorate sau susan, pune la fiecare in mijloc cate un ou rosu si baga-le la cuptor. Lasa-le la copt 15 minute, pana se rumenesc.<\/div><\/li><li id=\"wprm-recipe-188553-step-0-17\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Scoate-le din cuptor si transfera-le pe gratar, sa se raceasca.<\/div><\/li><\/ul><\/div><\/div>\n\t\n\t<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n\t\n\t<div id=\"recipe-video\"><\/div>\n\t\n\t\n\t\t<div class=\"recipe-notes\">\n\t\n\t\t\t\t\n\t\t<\/div>\n\t\n<\/div>\n\n<div class=\"recipe-footer\">\n\t\n\t<div class=\"share-recipe\">\n\t\t<div class=\"wprm-text-container\"><h3 class=\"wprm-recipe-header wprm-recipe-text-header wprm-block-text-bold wprm-align-center wprm-header-decoration-none\" style=\"\">Did you make this recipe?<\/h3><p class=\"wprm-text wprm-block-text-normal wprm-align-center\">Be sure to share with me on Instagram, Pinterest, or Youtube!<\/p><\/div>\n\t<\/div>\n\t\n\t<div class=\"share-buttons\">\n\t\t<a href=\"#commentform\" class=\"wprm-recipe-jump-to-comments wprm-recipe-link wprm-block-text-normal wprm-recipe-jump-to-comments-inline-button wprm-recipe-link-inline-button wprm-color-accent\" style=\"color: #ffffff;background-color: #113954;border-color: #333333;border-radius: 0px;padding: 5px 5px;\"><span class=\"wprm-recipe-icon wprm-recipe-jump-to-comments-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#ffffff\" d=\"M12.712,1.942l2.969,6.015l6.638,0.965c0.651,0.095,0.911,0.895,0.44,1.354l-4.804,4.682l1.134,6.612c0.111,0.649-0.57,1.143-1.152,0.837L12,19.286l-5.938,3.122C5.48,22.714,4.799,22.219,4.91,21.57l1.134-6.612l-4.804-4.682c-0.471-0.459-0.211-1.26,0.44-1.354l6.638-0.965l2.969-6.015C11.579,1.352,12.421,1.352,12.712,1.942z\"\/><\/g><\/svg><\/span> Rate this Recipe<\/a>\n\n<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fgourmandelle.com%2Fro%2Fpaine-de-paste%2F&amp;media=https%3A%2F%2Fgourmandelle.com%2Fwp-content%2Fuploads%2F2023%2F03%2FItalian-Easter-Bread-Recipe-Paine-italieneasca-de-Paste-reteta.jpg&amp;description=Paine+de+Paste&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"188553\" data-url=\"https:\/\/gourmandelle.com\/ro\/paine-de-paste\/\" data-media=\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2023\/03\/Italian-Easter-Bread-Recipe-Paine-italieneasca-de-Paste-reteta.jpg\" data-description=\"Paine de Paste\" data-repin=\"\" role=\"button\" style=\"color: #ffffff;background-color: #113954;border-color: #333333;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-inline-button wprm-recipe-link-inline-button wprm-color-accent\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M12,0C5.4,0,0,5.4,0,12c0,5.1,3.2,9.4,7.6,11.2c-0.1-0.9-0.2-2.4,0-3.4c0.2-0.9,1.4-6,1.4-6S8.7,13,8.7,12 c0-1.7,1-2.9,2.2-2.9c1,0,1.5,0.8,1.5,1.7c0,1-0.7,2.6-1,4c-0.3,1.2,0.6,2.2,1.8,2.2c2.1,0,3.8-2.2,3.8-5.5c0-2.9-2.1-4.9-5-4.9 c-3.4,0-5.4,2.6-5.4,5.2c0,1,0.4,2.1,0.9,2.7c0.1,0.1,0.1,0.2,0.1,0.3c-0.1,0.4-0.3,1.2-0.3,1.4c-0.1,0.2-0.2,0.3-0.4,0.2 c-1.5-0.7-2.4-2.9-2.4-4.6c0-3.8,2.8-7.3,7.9-7.3c4.2,0,7.4,3,7.4,6.9c0,4.1-2.6,7.5-6.2,7.5c-1.2,0-2.4-0.6-2.8-1.4 c0,0-0.6,2.3-0.7,2.9c-0.3,1-1,2.3-1.5,3.1C9.6,23.8,10.8,24,12,24c6.6,0,12-5.4,12-12C24,5.4,18.6,0,12,0z\"><\/path><\/g><\/svg><\/span> Pin Recipe<\/a>\n\n<a href=\"https:\/\/www.facebook.com\/share.php?u=https%3A%2F%2Fgourmandelle.com%2Fro%2Fpaine-de-paste%2F\" onclick=\"window.open(this.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); 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Aceasta compozitie bogata da miezului o textura mai fina, mai moale si mai calda la culoare comparativ cu painea simpla. In plus, contine zahar si arome (coaja de citrice, vanilie, anason), ceea ce o face usor dulce si parfumata &#8211; mai apropiata de un cozonac decat de painea de zi cu zi.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1773420056756\"><strong class=\"schema-faq-question\">Ce forma are in mod traditional painea italiana de Paste?<\/strong> <p class=\"schema-faq-answer\">Cea mai raspandita forma este rotunda sau in corona (coroana circulara), simbolizand ciclul Invierii. In unele regiuni se face si sub forma de paine impletita, similara cu challah-ul evreiesc. In sudul Italiei (Calabria, Sicilia), painea de Paste se face adesea in forme mici individuale cu ou fiert incorporat in aluat, tinut in loc de fasii de aluat incrucisate. Nu exista o singura forma &#8220;corecta&#8221; &#8211; traditia variaza de la o regiune la alta.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1773420065877\"><strong class=\"schema-faq-question\">Pot folosi drojdie uscata in loc de drojdie proaspata?<\/strong> <p class=\"schema-faq-answer\">Da. Folosesti 1\/3 din cantitatea de drojdie proaspata indicata in reteta. De exemplu, daca reteta cere 25g drojdie proaspata, folosesti 8g drojdie uscata activa (sau 7g drojdie instant). Drojdia uscata activa se dizolva in lapte cald cu putin zahar si se lasa 10 minute sa se activeze inainte de incorporare. Drojdia instant (rapid) se poate adauga direct in faina fara activare prealabila.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1773420075011\"><strong class=\"schema-faq-question\">Cum stiu cand painea este coapta complet?<\/strong> <p class=\"schema-faq-answer\">Cel mai sigur test este cu termometrul de bucatarie: temperatura interna trebuie sa fie 88-90\u00b0C. Fara termometru: loveste fundul painii scoase din tava &#8211; daca suna a gol (nu a compact), e gata. Exteriorul trebuie sa fie maro-auriu uniform si crusta ferma la atingere. Daca se rumeneste prea repede la suprafata dar nu e coapta la interior, acopera cu folie de aluminiu si continua coacerea.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1773420084326\"><strong class=\"schema-faq-question\">Cu ce se serveste painea de Paste italiana?<\/strong> <p class=\"schema-faq-answer\">Traditional in Italia, painea de Paste se serveste in dimineata Pastelui alaturi de oua fierte vopsite in rosu, branza (Pecorino, mozzarella, branza proaspata) si mezeluri. Ca masa mai extinsa, merge bine cu salata caprese, <a href=\"https:\/\/gourmandelle.com\/ro\/placinta-de-paste-cu-spanac-torta-pasqualina\/\">Torta Pasqualina<\/a> sau aperitive vegetariene. Servita ca desert, merge cu gem de citrice, miere sau unt cu sare. Ramasa de a doua zi, este excelenta prajita usor la tigaie cu unt.<\/p> <\/div> <\/div>","protected":false},"excerpt":{"rendered":"<p>Reteta de paine de Paste italiana (Pane di Pasqua): moale, pufoasa, aromata cu coaja de citrice si vanilie. Sfaturi pentru aluat perfect, variante regionale si idei de servire la masa de Paste.<\/p>\n","protected":false},"author":26,"featured_media":188549,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":""},"categories":[2332,2330],"tags":[9762,3096],"class_list":["post-188551","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-paine-ro","category-retete","tag-retete-de-paste","tag-retete-italienesti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Paine de Paste Italiana (Pane di Pasqua) - Reteta Traditionala<\/title>\n<meta name=\"description\" content=\"Reteta de paine de Paste italiana (Pane di Pasqua): moale, pufoasa, aromata cu coaja de citrice. 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I've published over 500 vegetarian and vegan recipes on Gourmandelle, focusing on healthy, everyday cooking. I'm also a certified nutrition enthusiast and have helped thousands of readers transition to a plant-based diet.","sameAs":["https:\/\/www.facebook.com\/GourmandelleLifestyleBlog","http:\/\/ro.linkedin.com\/pub\/ruxandra-micu\/46\/a15\/485","http:\/\/pinterest.com\/gourmandelle\/","https:\/\/x.com\/gourmandelle"]},{"@type":"Question","@id":"https:\/\/gourmandelle.com\/ro\/paine-de-paste\/#faq-question-1773420048073","position":1,"url":"https:\/\/gourmandelle.com\/ro\/paine-de-paste\/#faq-question-1773420048073","name":"Ce face painea de Paste diferita de painea obisnuita?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Painea de Paste (Pane di Pasqua) este o paine imbogatita, adica aluatul contine oua, lapte si uneori unt sau ulei de masline, in plus fata de faina, drojdie si sare. Aceasta compozitie bogata da miezului o textura mai fina, mai moale si mai calda la culoare comparativ cu painea simpla. In plus, contine zahar si arome (coaja de citrice, vanilie, anason), ceea ce o face usor dulce si parfumata - mai apropiata de un cozonac decat de painea de zi cu zi.","inLanguage":"ro-RO"},"inLanguage":"ro-RO"},{"@type":"Question","@id":"https:\/\/gourmandelle.com\/ro\/paine-de-paste\/#faq-question-1773420056756","position":2,"url":"https:\/\/gourmandelle.com\/ro\/paine-de-paste\/#faq-question-1773420056756","name":"Ce forma are in mod traditional painea italiana de Paste?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Cea mai raspandita forma este rotunda sau in corona (coroana circulara), simbolizand ciclul Invierii. In unele regiuni se face si sub forma de paine impletita, similara cu challah-ul evreiesc. In sudul Italiei (Calabria, Sicilia), painea de Paste se face adesea in forme mici individuale cu ou fiert incorporat in aluat, tinut in loc de fasii de aluat incrucisate. Nu exista o singura forma \"corecta\" - traditia variaza de la o regiune la alta.","inLanguage":"ro-RO"},"inLanguage":"ro-RO"},{"@type":"Question","@id":"https:\/\/gourmandelle.com\/ro\/paine-de-paste\/#faq-question-1773420065877","position":3,"url":"https:\/\/gourmandelle.com\/ro\/paine-de-paste\/#faq-question-1773420065877","name":"Pot folosi drojdie uscata in loc de drojdie proaspata?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Da. Folosesti 1\/3 din cantitatea de drojdie proaspata indicata in reteta. De exemplu, daca reteta cere 25g drojdie proaspata, folosesti 8g drojdie uscata activa (sau 7g drojdie instant). Drojdia uscata activa se dizolva in lapte cald cu putin zahar si se lasa 10 minute sa se activeze inainte de incorporare. Drojdia instant (rapid) se poate adauga direct in faina fara activare prealabila.","inLanguage":"ro-RO"},"inLanguage":"ro-RO"},{"@type":"Question","@id":"https:\/\/gourmandelle.com\/ro\/paine-de-paste\/#faq-question-1773420075011","position":4,"url":"https:\/\/gourmandelle.com\/ro\/paine-de-paste\/#faq-question-1773420075011","name":"Cum stiu cand painea este coapta complet?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Cel mai sigur test este cu termometrul de bucatarie: temperatura interna trebuie sa fie 88-90\u00b0C. Fara termometru: loveste fundul painii scoase din tava - daca suna a gol (nu a compact), e gata. Exteriorul trebuie sa fie maro-auriu uniform si crusta ferma la atingere. Daca se rumeneste prea repede la suprafata dar nu e coapta la interior, acopera cu folie de aluminiu si continua coacerea.","inLanguage":"ro-RO"},"inLanguage":"ro-RO"},{"@type":"Question","@id":"https:\/\/gourmandelle.com\/ro\/paine-de-paste\/#faq-question-1773420084326","position":5,"url":"https:\/\/gourmandelle.com\/ro\/paine-de-paste\/#faq-question-1773420084326","name":"Cu ce se serveste painea de Paste italiana?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Traditional in Italia, painea de Paste se serveste in dimineata Pastelui alaturi de oua fierte vopsite in rosu, branza (Pecorino, mozzarella, branza proaspata) si mezeluri. Ca masa mai extinsa, merge bine cu salata caprese, <a href=\"https:\/\/gourmandelle.com\/ro\/placinta-de-paste-cu-spanac-torta-pasqualina\/\">Torta Pasqualina<\/a> sau aperitive vegetariene. Servita ca desert, merge cu gem de citrice, miere sau unt cu sare. Ramasa de a doua zi, este excelenta prajita usor la tigaie cu unt.","inLanguage":"ro-RO"},"inLanguage":"ro-RO"}]}},"_links":{"self":[{"href":"https:\/\/gourmandelle.com\/ro\/wp-json\/wp\/v2\/posts\/188551","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gourmandelle.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gourmandelle.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gourmandelle.com\/ro\/wp-json\/wp\/v2\/users\/26"}],"replies":[{"embeddable":true,"href":"https:\/\/gourmandelle.com\/ro\/wp-json\/wp\/v2\/comments?post=188551"}],"version-history":[{"count":4,"href":"https:\/\/gourmandelle.com\/ro\/wp-json\/wp\/v2\/posts\/188551\/revisions"}],"predecessor-version":[{"id":215202,"href":"https:\/\/gourmandelle.com\/ro\/wp-json\/wp\/v2\/posts\/188551\/revisions\/215202"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gourmandelle.com\/ro\/wp-json\/wp\/v2\/media\/188549"}],"wp:attachment":[{"href":"https:\/\/gourmandelle.com\/ro\/wp-json\/wp\/v2\/media?parent=188551"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gourmandelle.com\/ro\/wp-json\/wp\/v2\/categories?post=188551"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gourmandelle.com\/ro\/wp-json\/wp\/v2\/tags?post=188551"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}