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Loboda fried with lard smoked

Loboda fried with lard smoked


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From the category of childhood memories, I made my damblaua with some fried loboda ....

  • 250 g white and red loboda
  • 10 cloves of green garlic
  • 1/2 lemon juice
  • oil
  • salt
  • pepper
  • smoked sausage, smoked ribs, smoked mussels kept in lard

Servings: 1

Preparation time: less than 30 minutes

RECIPE PREPARATION Fried lobster with smoked lard:

First we wash the garlic and cut it into small pieces, then we wash the loboda and cut it bigger. Put the wok pan on the heat, add oil, not too much, then put the chopped garlic, season with salt and pepper and leave to harden for about 5 minutes, until it starts to soften, then add the loboda. Mix well and put a lid on it for about 10 minutes, then lift the lid and let it fry for about 5-6 minutes, squeeze the juice of half a lemon and mix well. Separately remove the smoke from the lard and heat it. Place the fried loboda on a plate and the smoked pieces on top. A delight, I say who am a big carnivore, but I also like seasonal greens. Look, I made my damblaua .....


Meat grilled garnish in lard & # 8211 traditional recipe

Grilled meat in lard & ndash traditional Moldovan recipe, old, fried meat or cavarma, kavarma (Dobrogea) as it is made in the homes of Romanians for hundreds of years. Or confit, as foreigners say.

The names differ from one area to another, from one household to another, each household preparing the meat for the winter in its own way, but the result was always extremely tasty.

What our peasants have been doing since ancient times is considered a delicacy by luxury restaurants abroad, and the meat in the garnish is called & bdquoConfit& rdquo.

The truth is that she is very good, no matter what her name is and how many bows are put on her.

After everything is sliced ​​and the meat, bacon and organs are divided according to how they will be prepared, the meat for frying is set aside.

Here usually came pieces of chop, nape, pulp and ribs, everything that did not go to smoke.

Meat in greased garnish

You can see here how they fry everything in a cauldron, outside, in the yard:

Cut into suitable pieces, just enough to be a portion for food, then sprinkle everything with salt and leave overnight. It is ideal to be on a slightly inclined plane, so that the blood flows.

I have now prepared some pork ribs, to show how to do it. I don't have a pig and I can't prepare it Garneau The whole & # 128578, but this recipe will definitely help many housewives.

The next day, wipe the meat fresh to absorb the leftover juice.

Put the lard in pots or large saucepans and add the meat. The lard should completely cover the meat.

It is more a simmered boiling in lard, than a frying, because the fire must be small and this operation takes several hours.

Leave the meat on low heat until soft.

When the meat is soft, well penetrated, take it out in a strainer and let it drain well for a few minutes.

Now put it in another cauldron with hot lard, on a faster heat and let it brown a little. Do you see how good it looks?

The flesh is extremely tender, pink, comes off the bone.

Be careful not to let it dry, just to catch that reddish, beautiful color.

Why is it browned in another lard?

Because in the first bowl the lard will turn brown, it will be full of burning particles.

Giving the final cough in clean lard, the meat will last longer and will not have a penetrating taste of frying.

Advice from Gina Bradea

Drain the meat and then place in jars, clay pots, boilers, garnishes & hellip & # 128578

Alternate rows of boneless meat, bone-in meat and sausages (fried as well), or put them separately, if there is a larger quantity and know how to label them.

Pour clean, hot lard over it and shake the bowl a few times, so that the lard enters well everywhere and the air comes out. It is good for the lard to cover the meat with 2-3 fingers.

After it cools, you will see that the lard decreases when it solidifies, so you can pour a little more on top.

The best meat to garnish

Meat fried in garnish is used in cooking, in any dish. It is ideal to put it in dishes with a wide mouth, so that you can take it out.

I did this and then I put in 2 kg jars or in yogurt pancakes, sour cream, and sent to my husband in Italy. My husband worked 14 hours a day (that's how he works now) and didn't have much time to cook.

He would come home in the evening, take out a few pieces of meat to the garnish, heat them, make 2-3 eggs, a polenta and the meal was ready. & # 128578

If you have a smaller amount of meat, you can cook greased meat to garnish in another way & # 128578.

Place the pieces of meat (salted and drained, as above), in a tall tray or pan that fits in the oven.

Cover everything with lard and put a lid or aluminum foil and put in the oven on low heat (minimum to medium-160 degrees) for 3-4 hours. Check after 3 hours and see if the meat is well penetrated.

When the meat is ready, remove the lid or foil and set it on fire at 200 degrees (medium to high) and let it brown a little.

Fried meat in lard to garnish

That's what I did now, so I can show you how to proceed.

The same is done with other meats: poultry of any kind, rabbit, sheep, goat, calf & hellip

When winter came, my grandparents cut almost all the birds, leaving only what they needed for spring, & bdquode seed & rdquo or those that laid eggs.

In winter, the hens did not lay eggs, and the grandmother fed them the remaining cake from the oil (like a sprout of sunflower) and gave them hot water to drink.

So they ate in vain, and you know that the corn was small, as much as was given from CAP.

So they had to preserve the meat. Many jars and pots of fried meat were brought by my grandparents, my grandmother had a lot of birds: ducks, geese, chickens, turkeys & # 128578

Memories & hellip

And at Christmas, they also cut mutton or goat, to put in sausages, and the remaining meat was fried in lard and put on the garnish & # 128578.

I close my eyes and see my grandmother's kitchen, with patches woven on the floor, on the walls and on the beds, the stove rumbling and the table full of pieces of meat.

On the stove in the house and on the fireplaces outside, there were large cauldrons in which the meat was prepared.

Carolers came and some daredevils, more than the house (grandparents had large families, with brothers and grandchildren, and married and baptized many in the village) shouted masks at the window and pretended to steal sausages from under the eaves or smoking cauldrons. .

Grandmother would come out with them to sweep them, to make them angry, she would be upset, but she would cover her smile with the black woolen brocade.

Grilled meat greased in lard & ndash traditional recipe

My grandmother, may God give her as much health as possible, she is a human knot, 1.50 m tall, a fierce and hard-working piece. They were going crazy to grab her to put her in the bag and run away with her. What else were we shouting at them and what were we crying about, let our grandmother leave us, not steal it from us and not give it to the goat, the bear and the ox to eat it & # 128512

And if you like how I wrote this recipe and you want to see other recipes and endure my childhood memories and stories, I invite you to browse Smoking recipes .

You will find many recipes, written in detail and almost annoying: sausages and salamis of various kinds (I still have to write), kaizer, peasant ham, ham, lebar, drum, caltabosi, prosciutto crudo, pressed ham, sausages, parizer, pastrami, smoked fish, smoked birds.

But also how to make a smoker, a smoking dryer and how to smoke 🙂

If you want me to write other recipes, tell me what you are looking for, and if I know, I will write the recipe. Follow me, I still have a lot to write & # 128578

How is your family preparing fried meat in lard for garnish and what memories do you have related to its preparation? Tell us too, let the young people find out, let's carry on the Romanian tradition & # 128578 & lt3

Have fun and HAPPY HOLIDAYS, WITH YOUR LOVED ONES! & # 128578


Lard fried onions & # 8211 keeps perfectly in winter, perfect for eating

Onions are an indispensable vegetable in the kitchen. Every housewife has a few kilograms of onions in the house. Unfortunately, when stored in the wrong conditions, onions begin to decompose. To get rid of this problem, I recommend you prepare a few jars of fried onions in lard. It will last perfectly, a long time.

Ingredients for 6 jars of 210 ml:

Method of preparation:

We check the onion stock, in order to choose the onion that must be used immediately, so that it does not spoil. Peel the onion and remove the damaged parts and green shoots, if the onion has already started to sprout.

Cut the onion into thin strips. Heat the lard in a bowl, and after it melts, add the onion and salt to taste.

Fry the onion over medium heat, stirring several times during frying. The frying time depends on the power of the fire and the amount of onion used.

Put fried onions in lard in small clean glass jars. After filling the jars, close them tightly with lids. Cover the jars with a kitchen towel or a thick blanket and let them cool slowly.

After the jars have cooled completely, we put labels on them (containing the date and content) and store them in a dark and cool place, preferably in the cellar or pantry. After we open a jar of onions, we keep it in the fridge.

Onions fried in lard and stored in glass jars are valid for at least 3 months. I enjoy cooking!


When can the child eat from the family menu?

Mothers can't wait to get rid of the worry of cooking separately for the baby and the rest of the family. But when does this happen? How should you cook and what dishes should the family menu contain to be suitable for the child?

Between 6 and 12 months is an important period in which all kinds of new foods are gradually introduced in the child's menu, according to the recommendations of the pediatrician and recent pediatric textbooks.

It is a period of careful trials and tests in which the rules of a healthy diversification are observed.

After the age of 12 months, the child generally has most of the usual foods on the menu. And after 18 months, what still remains essentially different is how to prepare food and & ndash the aspect that many mothers lose sight of & ndash how to combine them.

In principle, after 18-24 months, the child can eat what the other members of the family eat if he does not suffer from any intolerances or food allergies and if he eats healthy in the family.

What should the family menu be like in order to include the child?

A healthy and suitable diet for a small child includes foods prepared rather by steam or in the oven and not fried. Cabbage and dried beans are difficult to digest, pork is not recommended until after 3-4 years!

Foods to avoid. The child will not be given fatty foods, diets, sauces with a lot of cream, lard, fried flour. He will not be offered food with mayonnaise, the risk in this case being double.

Mayonnaise on the one hand is very fatty and indigestible even for adults, but it often contains raw eggs, which increases the risk of salmonellosis.

Watch out for sarmale. The famous sarmale made by grandma have to wait, if they are traditionally cooked. The child could still taste some fasting sarmale (stuffing only) or he could enjoy with mom and dad the stuffing made of sarmale made with rice and beef, garnished with a little yogurt on top.

A more child-friendly alternative is stuffed peppers or zucchini, made with turkey or beef, boiled in water with tomatoes and spices, without adding flour to the sauce.

Beans it swells and is relatively difficult to digest, but it is a wonderful source of protein. If the little one tolerates it well, you can offer it, boiled with a little salt and a little oil. Iahnia with lots of fried onions and plenty of oil is to be avoided until much later. Like the traditional beans with ciolan or smoked.

In fact, smoking is not recommended for adults, much less for a child under 5-7 years & # 8230

Instead, you can give him green beans or pod beans weekly. And pea food is a healthy and nutritious way as long as you don't overcook onions or other vegetables. Lentils and chickpeas are also recommended for children.

Eggplant is another fairly discussed food, because of the famous eggplant salad that is often made with mayonnaise. Otherwise, eggplant can be included, cooked, quite early in the menu of the whole family. See here a recipe for eggplant salad suitable for children.

Meat dishes and french fries. Both children and adults should avoid sausages. Fresh or smoked, they always contain pork and are fried in oil, which makes them unrecommended.

French fries are not an end of the country if a 3-year-old eats them as a side dish once a week, but otherwise it is recommended to choose another method of cooking them.

Snails and meatballs are also not suitable choices for children under 3 years old. Poultry dishes, fried without oil (in the oven or in non-stick pans) can be eaten occasionally, but the classic methods of preparation make them extremely difficult for a little one's digestion.

Avoiding the above mentioned examples and others similar, the child can eat with the family prepared fish, chicken or beef, cooked or baked, cooked vegetables, sauteed or baked, fruits, dairy, puddings with age-appropriate content, soufflés, sweets homemade.

After all, it would not be bad for adults to control their daily diet a little!

At what age did your child start eating from the family menu?


Monday, July 21, 2014

Russian (or Ukrainian) stock market à la kalua

And for the Russians, how many huts, so many habits. And the way the borscht did. I tried many options and this, with elements from me, seems to me the best and close to the truth (I did not get to Russia, but in Kiev I kept eating borsch of this of theirs). The quantities are not beaten.

1 piece of beef for soup, with bone (if possible bone marrow. About 400 g)
1 piece smoked pork (with or without bone, about as much as that of beef)
3 medium onions
3 medium red beets
250 g carrots
125 g parsley root
400 g white cabbage
100 g butter (or 100 ml oil)
2 1/2 tablespoons white vinegar
5 tablespoons broth
3 medium potatoes (I put beans instead of potatoes)
in summer: larch, beet leaves, wolfberry, etc
2 - 3 bay leaves
a few peppercorns
salt
sour cream
dill

If you use beans instead of potatoes, soak them.
Heat a large borscht pot, empty, over medium heat. Put the meat in it and blink on all sides. Add an onion cut in four and fry there as well. Everything is done without oil or butter. Add water (not a full pot, there is still room for vegetables and greens), put the bay leaves and peppercorns (whole) and let it simmer until it boils. It is foamed and then it is set on low heat, so that the water does not bubble anymore. All the other roots and onions (apart from a beetroot that we later need and potatoes) are finely chopped (or put on a grater or on a food processor) and then fried in oil or butter, separately in a saucepan. pan (possibly in portions if there are many and do not take place in the pan). Add the broth and vinegar, bring to a boil, two and then pour into the soup pot. Cut the potatoes into pieces and put them in the pot (or soaked beans). Finely chop the greens and put them in the soup. Finely chop the cabbage and put it in the pot, then the finely chopped greens. The borscht should boil, from the first boil only with the meat, for about 3 hours. I skip the borsch when it's almost ready. And before it is completely ready, grate the remaining red beets and put it in it.
Serve with chopped dill and sour cream (or yogurt). And, whoever wants, with hot peppers.


What else am I cooking?

Ever since I was a child, I have liked loboda soup, especially in the early summer days when it is cold. The sour taste of loboda, enhanced with borscht, makes it very refreshing. It is delicious, especially on fasting days, but also on other days when I can put in it an egg and a little sour cream. mmmmm, a treat!
I can make loboda soup from the beginning of spring, when the first anemic connections appear, grown in the solarium. If I add a few lettuce leaves, I multiply the soup and it becomes even tastier, but also a little cheaper, because loboda, being arrogant, is quite expensive at this time. If I am still tempted with sorrel or butter, stevia and the like, I don't even count at the end, because it scares me how much the soup cost me!

I could say that we eat better at the restaurant, but no, it's not better than at home! In April-May, when it starts to grow in the garden, the wolf is cheaper, in fact the ties are bigger and the plants are more vigorous, with bigger and redder leaves, sometimes beating towards purple.
It's even better for me, because I have loboda in the garden, so I still gather a hand or two from a soup. I also have a few sprigs of onion, sprouted from the onion left over from last year and here is the soup!

Ingredients for a 6 liter pot

- 6 large loboda connections
- 2 bunches of green onions
- 2 green larch ties
- 2 tablespoons rice
- 1 dried onion
- 1 liter bag
- 2 eggs
- 100g sour cream
- 100g smoked ribs

I half fill the pot with water and boil it over high heat. Until it starts to boil, wash the loboda well as follows: I untie it, wash each thread separately and break the leaves from the stem, putting them in a larger bowl, in which all the loboda can enter.

Just like any other vegetable I put in the soup: salad, sorrel, butter, stevia, even spinach.

Clean and dry onion and finely chop. When the water boils, add the chosen and washed rice, then the loboda leaves and the other chopped greens, not too small. I put a spoonful of salt, as far as I know it is the size of a 6 liter pot, according to my taste. I light the fire, cover the pot and let it boil for half an hour.

Check if the rice is cooked, then add the chopped green onion leaves. Let it boil for another 5 minutes, then add the borscht. Bring the soup to a boil and turn off the heat. Season with salt, then straighten the soup with either beaten or scrambled eggs, with diced ribs. If I put beaten eggs, I mix them with a little water before putting them in the soup, so as not to make rags (ie they coagulate quickly) but to mix them evenly with the soup, which is a little light in color. When I make the omelet, I fry the ribs in the pan on the right heat, then I add beaten eggs with a little salt, I increase the heat a little and I turn the omelet when it starts to swell. I leave it for about 2 minutes on one side and about 1 minute on the other.

I stop the fire and cut the omelet into squares so that it enters the mouth.

Then I put the omelet in the soup pot completely. I add the chopped larch at the end.

I prefer to put the cream in the plate, not directly in the pot, because the whole soup can be spoiled if the cream is spoiled. Thus, everyone puts as much cream as they want, which is even better.


/> Transylvanian soup with poultry hair from: poultry, onion, carrot, parsley, celery, rice, egg, flour, sour cream, salt, parsley and borscht. Ingredients: 1 medium bird 2 onions 1 carrot 1 parsley 1 celery 2 tablespoons rice 2 eggs 1 teaspoon grated flour 2 tablespoons sour cream salt 1 bunch parsley borscht to taste Preparation:… Read more »

/> Lamb soup with borscht and sour cream from: water, borscht, lamb, carrot, parsley root, greens, green onion tails, salt, pepper, rice, yolk, sour cream and larch. Ingredients: 2 liters of water 1 liter of borsch 1 kg lamb 1 carrot 1 parsley root 1 green onion green onion tails salt pepper 3 tablespoons rice 1 egg yolk 4 tablespoons sour cream 1 link… Read more »


Salt cheese salads

One of today's cravings was saltines. I had some salted mutton on hand and I got to work.

& # 8211 200 g salted cheese (telemea or curd)

& # 8211 2 tablespoons milk for soaking yeast

& # 8211 poppy, sesame or cumin sprinkled on top

We put one by one in a bowl: butter, eggs, milk + yeast, lard and then salted cheese.

Then add the flour and knead. The butter and lard will soften the dough quite a bit, so put the flour behind your eyes until you get a suitable consistency to spread the sheets.

Wrap the dough in cling film and refrigerate for about 30 minutes.

After that, we start to spread suitable sheets, not very thin but not thick, and we start to cut the pickles.

We place them in the tray in which we put baking paper and grease them with egg. Sprinkle with poppy seeds, sesame seeds or whatever you have on hand. Put the tray in the preheated oven and take them out when they start to brown on the edges and lightly on top.


Meatballs with zucchini and mushrooms

Ingredients

  • minced meat
  • mushrooms
  • zucchini
  • onion
  • eggs
  • garlic
  • salt
  • pepper
  • sesame seeds or other seeds into which we pass the meatballs
  • fried lard

Method of preparation

Fry the mushrooms, onions and zucchini separately in lard until the water comes out of them. Mix the minced meat with the eggs, garlic and pepper. From the half you can make a bigger meatball, in the shape of a bagel, from the rest you can form flat discs that we pass through the sesame seeds. Fry in the oven or pan

Source: https://keto.hu/tokos-gombas-fasirt

Traditional recipe

Here is a recipe specific to the Transylvanian area, which will make you lick your fingers with pleasure! In an hour or so, you will have on the table a chicken stew & # 8220ca at her mother's house & # 8221, steaming and tasty! Leeks and garlic will spice up the pleasant aroma of chicken, and the sauce of tomatoes, carrots and bell peppers is what gives originality to this recipe. Serve with polenta. Good appetite!

1 chicken (approx. 1 kg)
2 large onions
1 leek thread
4 cloves of garlic
2 carrots
3 red bell peppers
400 g tomatoes
100 ml oil
100 g sour cream
2 tablespoons celery leaves, chopped
2 tablespoons chopped green dill
6 portions of polenta
salt
pepper.

1. Cut the chicken into six pieces, which are seasoned. In a large bowl, heat the oil and fry the chicken pieces for 4-5 minutes on each side. Remove and keep warm.

2. In the remaining oil, cook the onion, leek and garlic (cleaned, washed and chopped) for 7-8 minutes, over low heat. Carrots are washed, cleaned and put on a large grater, add over the hardened onions. The bell peppers are washed, cleaned of stalks and seeds and cut into cubes, which are placed in the bowl with onions and carrots.

3. Cook everything for 12-15 minutes, over low heat, stirring. Add the diced tomatoes and cook for 15 minutes over medium heat, stirring occasionally. Sprinkle the sauce with salt, pepper and chopped celery and dill leaves.

4. Add the pieces of fried meat and keep it in the oven for 15-20 minutes, over medium heat. The stew is served hot, with a tablespoon of sour cream, a portion of polenta and a little chopped green dill, sprinkled on top.

Tip: In winter, the sauce can also be prepared from baked peppers (from the freezer), cut into small pieces, and with tomatoes from the broth.

Preparation time: 50 minutes, plus baking time.

Ingredient:

• 1 kg of potatoes • 3 tablespoons butter (maybe more)
• 1 large glass of milk • 2 tablespoons sugar
• Salt as much as you like
• 2 tablespoons very fresh cottage cheese (well drained of whey, be sweet)

Ingredient:

• 1 cabbage, sour or sweet
• 1 good glass of oil (4 tablespoons lard)
• 2 tablespoons thick tomato broth
• salt, only if the cabbage is sweet and to taste
• pepper, paprika, thyme, bay leaves, as you like

Ingredient:

• 1 kg spinach • 2 tablespoons lard • 1 tablespoon flour
• 200 g rice • 1 glass of milk • 1 glass of cream
• salt, pepper to taste • 1 tablespoon dill

Transylvanian cabbage rolls

Ingredient:

• 1 kg of minced pork • 2 chopped and hardened onions
• 6 tablespoons rice • salt, pepper, paprika
• 1 glass of boiling water • 250 g chopped smoked bacon from the knife
• 250 g of finely chopped smoked meat with a knife
Preparation:
S.O.S :
• enough water to cover the sarmales • thyme and dill twigs
• 2-3 tablespoons lard
• 1 sour or sweet cabbage - the leaves are clearly going to sarmale, and the remaining cabbage is chopped faithfully
• in addition to cabbage: pieces of smoked meat, mice, chickpeas
• The Transylvanian cabbage rolls are as big as possible
• The filling is soft, watery, twisted into a large sheet, not too tight
• In the large, wide pot of earth, on the bottom greased with lard, a layer of mice and smoked meat, slices of quiche, then chopped cabbage cloth, then sarmale with smoked among them, dill and thyme twigs and so on so
• The last layer is cabbage. Pour the sauce, leave the pot on the edge of the stove
to wave a whole night

Cabbage as in Cluj

  • 1 cabbage (sweet, pickled) • 1 kg minced pork
  • 2 tablespoons lard (oil, but double) • 1 onion
  • 1 cup rice • 1 cup sour cream
  • salt pepper

• Chop the onion, simmer in 1 tablespoon of lard with the meat - add a little more salt
• The cabbage is taken care of (washed, cleaned, desalted if necessary), chopped, hardened in lard, quenched with 1 cup of hot water
• Boil the rice in slightly salted water
• When the meat is well soaked, mix with rice and cream, season with salt and pepper
• Grease a bowl with lard and a little cream
• Place: 1) layer of cabbage 2) layer of meat cabbage meat last layer of cabbage
• Bake for half an hour and better

Transylvanian potatoes

750gr potatoes
2-3 large onions
3-4 tablespoons lard
salt pepper

Boil the potatoes in their skins, then clean them and cut them into cubes. Cut the onion and fry it in lard, then add the potatoes, salt and pepper, and mix by crushing the potatoes a little. The more lard they have, the tastier they are. They can be served as a garnish for fried fish with mujdei.

Low green beans

500 g yellow beans, 2 green onions without tails, 1 tablespoon flour,
1 glass of milk, 200 g sour cream, 1 leg of dill,
3 slices of camel lying for brine, 2 cloves of garlic, salt.

Put the slices of meat to boil in hot water. Add finely chopped onion and crushed garlic and simmer until the camel comes off the bone. the slices of camels are cut into pieces. The beans are also boiled in water with a little salt.
In a saucepan put the pieces of camel, boiled beans and sauce made as follows:
heat oil in a pan. Mix the flour with the cam soup, with the sour cream, with the chopped dill. This sauce is melted over the camels and beans, always stirring, so that it does not stick. After a few c1ocote you can serve

Smoked potato pie

Sheets: 1.5 kg potatoes, salt, pepper, 3 eggs, 4-5 tablespoons flour.
Filling: 500 g chicken legs
500 g smoked chicken, dill
1 bell pepper, 2 onions, oil, sour cream.

Boil the mashed potatoes well and mix with flour, eggs, salt and pepper. Spread a sheet about the thickness of a finger and place it on the bottom of a greased tray. Mix the chopped camel with finely chopped onion, finely chopped pepper, salt, pepper and fry in oil. Add the chopped dill. Place everything on top of the sheet and cover with a second sheet. Leave it in the oven until it browns on top. It can be served with sour cream.

Placitna with potatoes

potatoes, eggs, salt
flour, pepper, oil

Peel the potatoes and grate them (large or small, as you wish) and place them in a larger bowl. Over them add eggs, salt, pepper, flour and mix until a homogeneous dough is obtained. be careful the potatoes do not leak water and starch. Put a pan on the fire with oil in it (neither too much nor too little) and after the oil has heated up, put a quantity of potato paste with a spoon and with the help of the spoon spread it so as to cover the surface of the pan. After the first part is baked, take it with a knife and turn it carefully on the other side and let it burn.

Bean soup with smoked ciolan

2 hours and 30 minutes (medium complexity)

Ingredient:
1 kg dry white beans
2 onions
2 carrots
1/2 captain celery
1 parsley root
1 bell pepper
2 tablespoons tomato paste
1 teaspoon ground thyme
1 smoked ciolan about 1
5 kg
5 l apa

Put the beans in cold water 10 hours before cooking, scald 2-3 times and drain the water, then boil together with the smoked shank in cold water. Take the foam as many times as needed. Try the beans, take a few berries in a spoon and blow lightly towards it, if it is peeled, add the whole vegetables and let it boil until the meat on the skewer peels and the beans start to crumble. Remove the bone from the smoked ciolan and the boiled vegetables. Add tomato paste and thyme and season with salt.
Serve with red onion salad or pickles.

Cheese polenta

  • 500 gr bellows cheese
  • 1 thick slice of smoked bacon
  • 150 gr smoked meat (kaizer, ribs, bacon, smoked sausages)
  • telemea cheese (optional)

Prepare polenta by putting cold water, cornstarch and salt in a pot (about 1 teaspoon grated). Mix well and put on medium heat for about 5-7 minutes. Mix with a wooden spoon in the polenta while it boils. The polenta is ready when it is soft, but on the edge it comes off the pot if you spoon it. Cut the bacon into small cubes. Put them in a saucepan and fry over low heat until the bacon leaves a lot of fat and the cubes are crispy. Cut the smoke into cubes or strips and fry them, separately, over low heat until they become crispy. Grease a heat-resistant dish well with the fat left by the bacon. Place a layer of polenta on the bottom of the pot. Sprinkle the polenta with a little fat from the bacon and if you want (I always want) sprinkle a few cubes of crispy bacon (as many as your heart allows, but they are very good). Sprinkle with smoking cubes. Then sprinkle a generous layer of cheese. Resume the layers: and greased cheese with lard, then bacon + bacon and then cheese & # 8230 until you fill the bowl. The last layer will be greased polenta. Put the polenta in the oven at 200C for 15 minutes. The polenta with cheese is served hot, sprinkled with Telemea cheese and sprinkled with sour cream. Because I used heat-resistant dishes, I turned them over on a plate and shaved the telemea on top. It looks very well presented in this form.

Transylvanian bulz

It makes a polenta neither soft nor too hard. The ribs are pulled into thin pans on both sides. Eggs are made into scrambled eggs. Take 4 bowls like a soup bowl and arrange the ribs. Put the polenta and cheese over the ribs. In the middle we make a chive, then cover with polenta. Bake for 5 minutes (or microwave).
We take the bowl and turn it lightly in a plate so that the round shape of the bulz does not spoil and the ribs remain beautifully imprinted in the polenta. Punem un ochi deasupra si radem telemea prin razatoarea mica, decoram cu crenguta de patrunjel.


Video: Πως να φτιάξουμε λαρδί και τσιγαρίδες από το χοιρινό λίπος. Πλούσια πηγή βιταμίνης D


Comments:

  1. Arnott

    And with this I have come across. We can communicate on this topic.

  2. Arashigis

    you were visited simply brilliant idea

  3. Pyramus

    The good result will turn out

  4. Jokin

    I probably just won't say anything

  5. Nulte

    you are not like the expert :)



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