We scald the poplar leaves and cut their tails. We give the meat through the mincer with half the bacon, onion, mushrooms and greens, we chop them finely, we add them over the meat, as well as tomatoes, rice, eggs and we taste salt and pepper. We take 2 poplar leaves together and we fill them with a little composition, we roll them and we stick them in the heads inside, so that they don't fall apart.
We take a deep pot, preferably the clay ones, if we have any leftover poplar leaves, they are placed at the bottom of the pot and arranged in sarmalales, among them we add bacon and bay leaves. Combine the 50 ml of tomatoes with 2 l of water, mix and pour over the cabbage rolls. Put on low heat for 2 and a half hours. When it drops from the water, we add more and more every time it is needed.
Serve with sour cream!
Fasting sarmale with mushrooms
Mushrooms give a special taste, and if you make them like a book, you won't even realize that they don't have meat. And our friends are happy when they see the plate of sarmale steaming on the table.
For this fasting Sarmale recipe with mushrooms you need the following ingredients:
Advantages and benefits of lymphatic drainage
- (preferably fresh, but if not there are good canned ones) & ndash 500 gr,
- rice- 4 tbsp
- potatoes & ndash 1 pc
- onion & ndash 3 pcs,
- sauerkraut & ndash 2 pcs (1 kg)
Time required to prepare this recipe for Fasting Sarmale with Mushrooms:
preparation time: 20 min,
cooking time: 2 hours.
Spring is coming with news from Nestl & eacute
10 servings of these ingredients will come out.
How to prepare this recipe for Fasting Sarmale with Mushrooms:
1. For starters, peel the onion, finely chop it and put it to harden together with a tablespoon of oil. Cabbage should be kept in a little water, so as not to be very sour. Meanwhile, cut the mushrooms. If they are fresh, they are cleaned and given with a jet of water, and if they are from the jar, we squeeze them from the juice (Attention! Don't throw the juice away, you will need it to boil.). We also throw the mushrooms over the onion. Chew and leave everything under the lid on a suitable heat for 10 minutes. At the end of the time, add the pepper paste, the broth, chew again and leave for another half a minute, until the whole composition changes color.
2. Peel the potatoes and grate them. Then pass the rice through some water and put it on top of the mushroom composition together with the grated potato. We wash the greens, chop it finely and put it in the composition. At the end, add salt, thyme, basil and, of course, chew everything well.
3. Now we start with the cabbage and the stuffing of the stuffed cabbage. Squeeze the water cabbage and on each cabbage leaf cut the ribs, put them in a separate plate. The leaf is taken in the palm, we put a spoonful of the composition and we wrap the sarmale, but tightened very well to be tied.
Due to its many therapeutic properties, poplar buds are used to treat many ailments. internal and outer: have antiseptic effect, thanks volatile oils of the composition, astringent, anti-inflammatory, tonic and expectorant, analgesic, due salicin of composition, diuretic, antibiotic, antifebrile, disinfectant, antirheumatic, tonic, balsamic, flavoring.
Preparations from poplar buds are recommended & icircn asthma and bronchitis, candidiasis, cystitis and cancer, frostbite, spondylosis, tuberculosis, cough, dermatomycosis.
Poplar buds can be administered in the form of infusion, powder, maceration, tincture, ointment.
- Infusion: use 1 teaspoon of chopped buds, 250 ml of hot water, leave to infuse for 15 minutes. Drink two or three cups a day, it has expectorant, diuretic, antiseptic and calming effects.
- Tincture, is prepared from 25 gr of dried and crushed buds, which are soaked in 250ml of 90 degree alcohol for 10-12 days, the mixture is stirred daily, filtered, drawn in bottles which are hermetically sealed and keep in a dry and cool place. Take 20 drops mixed with bee honey, three times a day, before meals. It is a powerful detoxifier, it is used & icircn compresses on open wounds, infectious eczema, herpes, scars, hemorrhoids, varicose ulcers and skin cancer.
- Powder it is ground and dried in poplar buds, dried, kept cold, sealed in jars, not kept for more than two weeks, because the powder loses its properties. Take about a teaspoon 3-4 times a day (hold under the tongue) for a few minutes.
- macerate it is prepared from 2 tablespoons of buds, to 1l of water, it is left at room temperature for a day, it is drunk during the day, between meals. Maceration is beneficial in arthritis, thrombophlebitis, gout, renal colic and respiratory diseases.
- ointment it is prepared from a mixture of 20 g of well-crushed buds and lard, or any other cream, it is used according to needs, in case of osteoarthritis, spondylosis, muscle pain.
- decoction prepare from 2 teaspoons of chopped dried buds, to 250 ml of water, boil everything for three minutes, infuse for 10 minutes. From this decoction drink two or four teas a day in case of kidney and genital diseases.
- An excellent can be prepared from poplar buds tonic wine recommended & icircn case of pulmonary tuberculosis: 100 gr dried buds, crushed, soak for ten days & icircn in a liter of white wine, add 50 g lemon & acircie or orange peel. Drink three glasses of this wine a day before meals.
& Icircn cosmetics and perfumery the extract from the buds is used as an aroma fixative and for the treatment of acne skin.
For disinfection of rooms, the smoke of poplar buds is used, the buds are put on burning coals.
Because poplar buds have properties similar to propolis, pharmaceutical preparations are used to treat lung and digestive disorders. From poplar buds, bees extract the raw material from which they make propolis.
Sarmaua, the symbol of Romanian gastronomy
Some say it is an adaptation of the Turkish recipe. Others, both from us and from the Greeks, Serbs, Bulgarians, even Hungarians - that they also took it from there - say that it is national and traditional. Because everyone has adapted it to their own kitchen.
We stripped her of the vine leaf, without driving her away, and put the pickled cabbage on her. I even changed its composition. It no longer has only beef or rice and raisins. Now it's mostly the pig or just the pig. We boil it with a smoker, to catch the taste of the place and we no longer grease it with yogurt, no matter how fat it is, but with cream. In some areas, being festive food, it is given distinction and bread is placed next to it. Otherwise, traditional polenta. And hot peppers. Well, that's how she presents herself, the pride of Romanian cuisine - sarmaua. Or the little girl. That's really good!
Along with sausages and fried meat, sauerkraut is a symbol of well-being. We identify with them, we are proud of them and we attract foreigners with our taste. In fact, they are an attribute of the holiday, of reuniting the family around the table. Go to a block of flats, between December 21 and 26, go up the stairs and you will feel the aroma of the sarmales on each floor, next to each door.
Why are sarmales so good? Why are they better after sitting in the pot for a few days? Here are two honest questions that we will answer in the following lines.
First about taste. The key is in the composition. In addition to meat, exclusively or mainly pork, we have a mix of vegetables that harness the same taste and do not try to stand out individually. Onions and carrots receive an increase in sweetness in a light hardening in the cauldron. (They also go raw, but only cooked are light, though not as sweet.) Then add the meat. Knead well and combine with the rice given through a water before. Be careful, never tie the composition with eggs, so that the filling does not harden when boiled, no matter how many onions and rice it has. And don't even squeeze the meatball into the cabbage leaf so that it doesn't break in the pan when the rice swells. Match the taste with salt and pepper, then season with thyme and sarmale wrap. Hard and long-lasting mission for housewives!
The next stage of boiling follows, either in clay pots or in normal pots. At the bottom put a bed of chopped cabbage, about 20 peppercorns and a few bay leaves. Tie with two or three tablespoons of broth and the same amount of bell pepper sauce. And you kissed some pork breasts or mice. And maybe, if your heart leaves, a teaspoon, two, come three, of lard, to slide well, swallow it. Then we wrap the stuffed cabbage, but do not cram them. We add another pork breast or some smoked meat, cover with chopped cabbage, pepper and bay leaves. Pour again the broth and sweet pepper sauce, a glass of white wine and. the water. Put the pan in the oven until the cabbage is browned on top. About three or four hours, over low heat. (If it's a clay pot, it's uncovered half an hour before, to make it brown.)
But the story is not over yet. The sarmales are left to cool for a day or two, until Christmas, so that the flavors blend. And they are served hot, to feel them melt in your mouth and take it downhill wrapped in a thin film of lard. With polenta or bread, with yogurt or greasy cream and necessarily with hot peppers. But there is also a condition. Not to be counted. Neither the sarmales nor the glasses of red wine. Let Master Gica Petrescu not say that we do not listen to him: "Well, spray them until daybreak, gal, gal gal." That's why it's a holiday!
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Why are we looking for something delicious when it comes to food? It's not fair to answer a question, but why should we eat? We are in 2019 and for hundreds of years we have not eaten just to live. We eat to please the senses - the eye to admire what is on the plate, the nose to smell the smell, the taste buds to be ecstatic with the taste, and, as a summum, the brain to bring us that full satisfaction of the meal.
I found in Pipera's corporate canteens, and not only, that many, accustomed to matches and cheefs and many french fries, do not know (or know, but do not care) that a roasted chicken in a cauldron of roses and bone, well bathed in mujdei, it is much tastier and healthier than an industrially prepared one. What's better than grilled carp compared to fishfingers or squid rounds?
For all those who either do not know the true taste of Romanian products, or want to diversify and, why not, try new ideas, I will present here the secrets of Romanian cuisine.
What is special about Romanian cuisine
Our people, descended from the Dacians and Romans, formed from the depths of time and in their flow their culture and way of life, dominated by diligence and the appreciation of the fruits of the field, skillfully snatched from nature with its always inquisitive arms and mind. And he has sprung up, for the delight and benefit of his being, many pleasant ways to prepare his food, to honor the guests, and to honor himself in the feasts and feasts.
A central place & icircn the specifics of the Romanian cuisine & icircl occupies pork. The peasant learned to cut his pig in a household way. After slaughtering the animal, he prepares smokes in various assortments: sausages, ribs, hams. Meat for meat is used to prepare soups, borscht, sarmales, meatballs, skewers, steaks, etc.
The mastery of the housewife endows them all with special organoleptic qualities. And because we want to talk about the peculiarities of Romanian cuisine, let's start with one of the appetizers: piftia.
The housewife carefully prepares the meat for this preparation. Try to keep the pig's legs as tight as possible, so that no hair remains. He scrapes them, removes their nails and washes them with some water. Do the same with pork head, ears and tail. Next, prepare the vegetables, carrots, bleach, onions. Put them all to boil with the meat. As soon as it foams, so that the juice does not become turbid and the skin turns dark, because it would not be to the liking of the guests. When the meat is well cooked, it is cleaned of the bones and left to boil once more. Then remove the vegetables from the juice. Prepare the sauce separately. Usually, the housewife puts the juice on the plate or on the earthenware bowl, then the pieces of meat for each portion and pours over it.
for hot juice. In the morning the piftia is & icircnchegata and looks at the family table.
But what about c & acircrnaţi? The real pigs, like a larynx, prepare themselves without a mincer. The housewife chooses the meat for meatballs and with little fat. A satin holster. Smaller pieces, but not softened and made into paste, as would be obtained if the shredder were used. Add spices: thyme, paprika prepared all over the house, salt, pepper, spices. Sometimes put coriander, other times basil powder. The guards gathered outside at the window, under the eaves of the house, like chains. After they've woken up, they start smoking. And some roses come out, licking the guests on their fingers!
The drum and the caltaboş are usually prepared before the circnates. For the drum we choose pieces of tongue, mice, meat from the head, liver, which the housewife boils and then cuts & icircn pieces of different shapes. Mix them with spices, pepper, and even crushed garlic, and fill them with the well-washed pork stomach. He ties it tightly to the ends and the drum & mdash that's what it's called from now on & mdash puts it back to boil, with bay leaves and salt. When it is ready, take it out and put it in a bowl. It cools, & icircşi takes shape and takes the path of the smoker. When a piece of drum is cut, on an old and cold brandy, from the cellar, or boiled with pepper, you throw the hat in the beam!
But let's talk about sarmale! & icircn the writings on dishes are emphasized & icircn in a special way, as & bdquoo great tradition of rom & acircneşti cuisine & quot.
Dimitrie Canteinir, in his writings on the way of life of Moldovans, spoke about sarmale, with all the pathos of the satisfied guest. Mihail Sadoveanu, writing about life at the court of Despot Voda, described the feast with the traditional sarmale. Perhaps his "majesty, the lord of letters" would have called them "golden bullets", perhaps that is what the poetry of the people has called them since then. The great writer knew how to convey, in his books, the sensation of the arrival of the sarmales at the feasts, showing their aroma: "The commendations of the merchants gave a good awareness."
And in some ways these inviting representatives of the Romanian cuisine are not prepared. How satisfied the peasant is when he opens the barrel of cabbage for the first time and the housewife chooses the most beautiful heads to remove them from the leaves. Then finely chop the meat. Also with the ace ax. Otherwise the & bdquopleoştite sarmales would come out, as from the core of p & acircine & quot. And boil the new earthenware pot, glazed, whistle under the lid.
In winter, sarmale & icircn pickled cabbage leaves. Spring, smoked meat, poultry, mutton or lamb, sarmale & icircn stevia leaves. The housewife gives them a sour taste and they smell like spring, flowers, flowers. But the time comes when the living leaf reaches the palm and then the housewife prepares other sarmale. And she prepares, from tender veal cams, sarmale with lime scent, because she uses the leaves of this wonderful tree skillfully.
Ionel Teodoreanu, following the line of his master, Mihail Sadoveanu, describes other delicacies of the Romanian cuisine. Do not forget
nor the sarmales. And it clearly shows the Moldavian ones: He says:. & bdquoaceste sărmăluţe, the true Moldovan sărmăluţă, represents the bliss of effortless delight. & quot
Without effort & icirci appears the delicacy of the diner and the pork steak & icircmpanada with garlic cloves and roasted on the grill or directly on the embers, sprinkled with a glass of wine, Grease the steaming polenta, left over from sarmale. Next to it, a large bowl of pickles from which splashes of acidity leap and spread freshness and coolness.
Rom & acircnul inherited from his Daco-Roman ancestors the love for all that the land offered him, worked by him with love and diligence. Winter has created a certain kind of pleasures, holidays, feasts. Spring, the grass, the rustle of the forest leaves and the whisper of the springs attracted him with the pleasure of roast lamb, fish soup, feasts
Iiaiduceşti. Codrul offered him his gifts, about which Calistrat Hogaş, the tireless traveler through the Neamţ Mountains, wrote:. "I believe that if the classical symphonists of our times have not yet reached the pinnacle of their craft, then this is not due to the fact that none of them have eaten fried mushrooms in the shade of the forests." And then continue with preparation details. & bdquoce mushrooms! They were copper mushrooms, fragile and small because you wanted to eat them raw. But the mushrooms, sitting on their backs and with their heads on top, were burning on coals. It's like the taste of the sap. And continue: . & bdquoiar the small, brown father Gherm & acircnuţă & icirci sprinkle with salt and pepper & quot.
Wonderful things and goods have the traditional Romanian cuisine and today's and modern chefs must seek to know them, not to let them get lost in the dust of time and forgetfulness.
The mushrooms described by Hogaş & icircşi have their season, from the end of spring and until autumn, when it almost gives frost on the mountains. But the green grass of the forests of the countryside, of the islets of old, was associated with customs and music, with parties occasioned by the mastery of the preparation of the lamb on the gallows or on the embers.
Dinu Păturică, the hero of N. Filimon's book & bdquoCiocoii veche şi noi & quot, knew how to spend time on the green grass, with & bdquomiel fried thieves & quot. About the fresh eggs he wrote that they were ripe, and about the polenta he described how they were prepared in a cauldron, over a low heat, at the edge of the forest. Ion Ghica knew Filimon personally and retained his good-natured figure and skill in preparing the delicacies mentioned in his books. Ghica, & icircn & bdquoLetters to Alecsandri & quot, & icirci confessed to him that Filimon & icircnsu himself was a gourmet, a lover of traditional dishes. & bdquoLui Filimon & icirci liked living well & quot. Ghica also gives details: & bdquoamicii & icircl nicknamed great corn, because m & acircnca well & quot. And when he had made an end of eating, he took up his parable, and saw, and, behold, the lamb was burning.
. & bdquo & icircşi sufleca m & acircnecile, & icircl & icircnjunghia, & icircl spinteca, & icirci scotea p & acircntecele, & icircl cosea re şi şi covera cu piel, after that & icircl put & icircntr in a pit full of hieratic from mushroom. wild vine, where it left him p & acircn & acirc c & acircnd pounding like a cannon. Then he took it out, wrapped it in a cloth, and anointed it with a kind of mattress invented by the king, made of wine mixed with crushed garlic and groceries, with lemon and salt, and without temptation, without appetite. fork, and then do not lick your fingers! Even the resting Homer, the cook of the cooks, did not know how to give a better steak & quot.
Wonderful recipes, beautiful and delicious descriptions. In an outlaw doina about Iancu Jianu, which is about old people and still around Slatina, there were mixed verses like these:
& bdquoUnder the foot of the green forest,
a small focus is seen.
A small, calm fire
and bypassed outlaws.
I do not know . ten or twelve
cum & icircmi frige d-un rams.
Well, what, don't burn it the way it burns
and passes it through my eyes
and sprinkle it with sweet wine.
And he rubs it with garlic,
and to the vineyard to go & quot.
Vasile Alecsandri also collected such popular verses, which he enjoyed with "bdquoberbece" fried, as many would like to enjoy. But & bdquoberbece & quot is less common, because young chefs either don't know it or forget to take care of this recipe. Alecsandri & icircnsă did not forget:
& bdquoCi fry it with rams, but do not fry it as it is fried, but 1 & icircnfige & icircn c & acircrlige and l & icircntoarce & icircn belciuge, to be sweet meat. Under the shade of a hawthorn, the mighty eat of it & quot.
Happy & bdquoberbece & quot! But let's go back to Sadoveanu with his & bdquoNada flowers & quot. Let's recite his wonderful fishing recipes, rendered in the picture of the pond in the twilight, with the trembling of reeds and the steam of a cauldron set on fire between the cracks.
& bdquo. When we say "fish", we should not imagine a simple fish stew. It is a craft here too and there are borscht & icircntre borscht. After all, the borscht that is boiled must be fresh, so it is put in the cauldron with all the power of its acrimony. Second, the fish that is thrown into the cauldron
Irebue to be & icircntr in a c & acirclăţime ||
respectable and chosen one and one. In some parts of the ponds there is a clear borscht, a serene zama that has its own particular taste. Elsewhere, the vegetables mix with the colors of the rainbow and especially the sorrel with their Indian red. This sip
It is rich and has its partisans, who are able to rise with their fists against those who support the clear borscht. Finally at sea, the borscht should sometimes have a feather of Omer for praise. There the fishermen boil more and more, a few tens of kilograms of fish well, to get all the sweetness and this borscht, which has become a kind of fish essence, is carefully removed and the fish is removed. In this essence, fresh sturgeon is added, the boiler gives some good waves, the necessary greens are added, and I think that Brillat-Savarin would leave the peace of the grave to spend an hour with bearded guests, by the water, to taste such unmatched borscht. & quot
The master also describes the fish fried on a spit. Fishermen are accustomed to lighting a large fire. When the fire broke out, they surrounded themselves with poplar thorns or other harder wood, in which the freshly caught fish was spread out, split in two, appearing like a flock of birds coming down to the feast. The fish steak fills the coolness of the roof with pleasing willows. The craftsman draws water with a bowl right from the wave of the pond and prepares the sauce, with dried red peppers and baked. Chew the polenta next to it, which is often overturned on large sheets of water lily or burdock. The conclusions are drawn by the master, more master than anyone else: & bdquoFor the first time I ate the most wonderful mouths possible, serving me with my teeth as prehistory & quot.
Let us conclude this description of the tradition of Romanian cuisine with the sweet flavor from & bdquoHanul Ancuţei & quot. And let us record, in the following, two recipes of the master of Romanian prose, Mihail Sadoveanu:
The chicks are chosen smaller, more fragile, but healthy and full, stony. Cut and clean the feathers, remove the entrails and add salt. They are then wrapped in vine leaves or burdock leaves and rolled in soft clay, until they become like cocoons. Insert the embers into the hearth. The clay bakes, it becomes like a red lump from which they start to jump sparks. It's a sign that the steak is ready. The lumps are removed and crushed with a stick, in front of the astonished eyes of the diners. Chicken the chicken with white and tender meat, sprinkle with mujdei and wine.
After the ram is sacrificed, its entrails are removed, washed and salted. Sew and apply a layer of soft clay over the fur. Roast on the embers obtained by burning the beech branches. When the steak is ready, there is a cheerful crack. Then the wine barrel must be plugged. The steak is removed from the spout, cleaned of clay, with all the skin, and the aromatic meat remains, fermented and leavened. Sprinkle with wine, mujdei and salt and wrap in a clean linen cloth, where it stays for a few minutes to soak and catch the smell of mujdei and wine, to get an even more inviting taste. Then he breaks each one with the hand from where he wants and as soon as he desires the soul, sprinkling it with wine in abundance.
THE FOREST'S FRIPTURE
& icircncheiem presenting a recipe of the forester Ion Pele, from the Moma Codru Mountains, collected on the spot.
The wild pigeons, then hunted, are cut and their chapels are removed. They grow on their bellies and remove their intestines. Sprinkle with salt, put a few onion leaves, hot peppers, sprinkle with a little brandy, if it is better, a little wine, wrap with string or strands of hazelnut bark, roll in mud until they turn into some boulders and are put into a pit with embers. Until the appetizer is served with fried bacon on a spit, with onion and sprinkled with Beiuş brandy, the steak is also made. The boulders became incandescent like meteorites. The forester skillfully rolls up the school, rolls up the grass and cracks it with a stick. They come off like eggshells, with flakes in them, and the bird's flesh remains white and smells good. The forester took care to prepare some fat in a bowl, with garlic sauce and fragrant plant leaves from the forest, known only to him, and then the polenta was ready. The feast is over, under the rustle of the forest.
Burdock leaf cures cervical disc disease, lumbar spondylosis and rheumatic pain
Large leaves and fresh burdock are used in the form of compresses in case of sprains, dislocations, injured and tired feet from too much walking, burns, ulcerative lesions, cancerous lesions, stinging wounds.
Burdock root tea is administered in case of fever, respiratory failure, rheumatism and gout, epilepsy. Drink daily, one or two cups, warm, with small and rare sips, for 10, 15 minutes.
Burdock, scientifically Petasites officinalis, grows on the banks of water, rivers or streams, through ditches and edges. Depending on the geographical area, it is also called broscalan, brustur, buedea-ciumei, captalan, ciococean, gula de balta, lipan, podval mare, smantanica.
The leaves, covered on the back with a gray, slightly toothed down, can reach the size of a hat. The flowers are of several colors, from dirty white to pale pink, have the shape of baskets and are found closer to the top of the stem.
The plant contains potassium nitrate, essential oil, mucilages, bitter substances, B vitamins and mineral salts.
Burdock leaf compresses
People who have experienced treatment with fresh burdock leaf compresses say they have completely recovered from cervical disc disease, lumbar spondylosis, rheumatism.
A lesser known action of burdock leaves is that it has a spectacular anti-rheumatic, anti-sciatic effect and in relieving pain caused by spondylosis. Here is how to proceed in case of cervical disc disease.
The burdock leaf, freshly picked, is put in the evening, before bed, in medicinal spirit, blue, for 10, 15 minutes, until it is well impregnated. Then, a thin cloth is placed on the nape of the neck over which the well-drained leaf is applied and it is fixed with another piece of cloth or a scarf, so that the compress lasts on the nape of the neck until morning.
The treatment is not done more than 4, 6 days in a row, using, each time, fresh leaves. Burdock leaf is never applied directly to the skin as it can cause irritation.
Made in autumn, the treatment with burdock leaves ensures the elimination of rheumatic pains, sciatica and spondylosis throughout the winter.
Sarmale wrapped in poplar leaf - Recipes
For the fasting days, the housewives from Bucovina put on the table, on Sunday, delicious sarmalute made without meat, tightly wrapped in beetroot leaves.
- Ingredients: 1/2 kg wild or canned mushrooms, 1 cup and a half rice, 2 onions, 2 carrots, 2 parsley roots, 1 kapia pepper, 2 tomatoes, 2 tablespoons tomato paste, dill and green parsley (one link each), paprika, dried thyme, salt, pepper, 1 cup dry white wine, oil for frying, about 30 beetroot leaves (green or pickled).
- Preparation: fry the chopped onion in hot oil, together with the cleaned, washed, well-squeezed mushrooms (not to be soaked in water) and finely chopped. After 2 minutes, add to the pan the other vegetables that have been washed, cleaned and grated or through a meat grinder (carrot, parsley root and kapia pepper). After tasting (2 minutes), add the tomatoes given through a grater / blender, as well as a tablespoon of tomato paste. Mix well a little more in the pan, over low heat, then pour the whole composition, in a pot, over the rice well washed in 2-3 waters. Add the chopped greens (dill, parsley), then salt and pepper to taste, along with paprika and thyme, and finally mix everything well to blend. Leave the whole composition for an hour to "rest".
The beetroot leaves, if they are green (fresh), are scalded for a few seconds in boiling salted water, one by one. If they are already pickled, put them in cold water for about an hour, in the evening, or wash them well in a stream of cold water, one by one.
The composition of the fasting cabbage rolls is put with a spoon in a beet leaf and rolled. The stuffed cabbage, put in a large pot, cover with water and leave to boil, with a lid and over low heat, for about 1.5 hours. For flavor, after an hour of starting to boil, add a tablespoon of tomato paste and a cup of dry white wine.
- How to serve: the sarmalele are served hot, with a thicker polenta, with a glass of wine.
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Moldovan sarmale with vine or lime leaf
If there are beetroot leaves, the sarmales come out longer. For the fasting days, the housewives from Bucovina put on the table, on Sunday, delicious sarmalute made without meat, tightly wrapped in beetroot leaves. Am avut pofta de aceste sarbatori sa fac cateva sarmale, varza nu am. Acasa &rsaquo Blog &rsaquo Retete cu legume legumedetara. Cum se face compozitia pentru sarmale, ce.
Reteta adaugata de: Carmen Nemeth. Bunica inca face sarmalute cu sfecla si sunt teribil de gustoase! Varza murata se spala frunza cu frunza si se lasa la scurs. De la salata de vinete, sarmale in foi de vita sau un fel de zacusca picanta pana la crema de naut clasica (hummus) sau cu sfecla rosie, salata de.
Cand se termina sarmalele de pus, se toarna sucul de rosii si putina. Ucrainei, sarmalele sunt fierte în borș acru sau suc de roșii. Muntenegru folosesc varza albă sau frunze de sfeclă. Cand iti place mirosul de sfecla coapta si mai si stii ca sfecla rosie este antiinflamator si este bogata.
Mancarica la cuptor Ingrediente 700g cartofi,2 rosii mari,2 morcovi.
iar in Hollandia eu am descoperit secretul fabricarii unor sarmale gustoase, ca estetice nu-mi ies nici mie :
varza tzuguiaia bagat cu forta intr-o oala incapatoare in care fierbe apa cu sare, lasata la oparit. scoasa cate o foaie, iar aruncata inculpata in bazin. iar.
e un pic cam riscanta. ca se lucreaza cu apa oparita. dar am incercat sa desfac foile, dar sunt atat de crocante si se rup, grrr
. de umblat dupa varza acra am renuntzat s-o mai fac. ca nu gasesc, in satucele pe unde m-am invartit eu
varza alba nu merge murata, am incercat si dupa o saptamana era tot tzapana si tare
Draga apetito,si eu cand nu am varza acra fac cu varza proaspata oparita!
Tai pe langa cotor,o bag in oala cu apa clocotita cu sare si scot cate o foaie fara sa mai scot ditamai varza din oala.Iar la fiert pun bors si ies acrisoare!Sarmalutele invelite in vita de vie imi plac doar cele facute pentru nunta sau pomana,cand se fac sute de bucati si se fierb in vase mari.
Reteta lu' moa,e cam de 2 ani aplicata,adica la reteta cunoscuta de toata lumea,eu nu adaug in oala peste sarmale doar apa calda,ci pun si cam 1 litru de vin ! Se intelege ca infasor cel putin 100 de sarmale!
Sarmalele prind un gust fantastic si de la afumatura si de la vin,plus ca ne sculam de la masa 2:1,adica si mancati si bauti!
- care e reteta cunoscuta de toata lumea? neamurile de prin tara fac toate retete diferite, de la varza murata pana la umplutura
- vin a la toi pune pastorel de niste multi ani incoace
- vinul in mancare nu mai ramane cu nici o urma de alcool, alcoolul se evapora, de baza draga watson
- frumoasa prezentare, aia e sunca?
1.reteta este cunoscuta in sensul ca toata lumea pune in compozitie carne tocata,acum nu stiu in ce combinatii (carne tocata cu ciuperci,carne porc-carne vita,etc ) si le infoasoara in varza!
2.Io nu-l citesc pe Pastorel,i-am citit o reteta cu porumbei acum vreo douajdani si a trebuit s-o citesc de'nspe ori s-o deslusesc!
3.vinul il pun mai la sfarsit,adica dupa ce se umfla bobul de orez si bag oala la cuptor . eteee, ca ramane gustul de vin!
4.merci,da e sunca . printre sarmale strecor si slaninuta afumata pt barbati-miu,ca-i mort dupa sarmale cu slaninuta !
1. compozitie nu inseamna numai carne tocata cum la gogosi nu inseamna numai faina.
2. mare greseala ca nu il citesti pe pastorel, are ceva dezvaluiri. reteta de porumbei e o poezie de fapt. e mai greu la inceput.
3. gustul ramane si la final. nu si alcoolul. elementar draga watson
4. sunca sau slaninuta? nu am priceput.
edit: slaninuta sau alt model de afumatura punem mai toti, asta daca excludem sarmalele de post din postura de sarmale. sau pe alea turcesti in foi de vita. sau . cultura sarmalelor in general ori macar cititul.
Editat de BD, 06 December 2010 - 10:45 AM.
#87 little coffee
Mama ce descoperire, eu am fiert sarmalele de craciun numai in vin, si da le ramane gustul, aroma, parfumul, si cum mai vrei sa-i spui, dar le-am turnat vinul in cap si m-am eclipsat din zona pana le-am bagat la cuptor.
Eu l-am citit pe Pastorel de mica, de aia mi-o fi mai usor sa-l inteleg??
Si tot asa, pun un strat de kaizer la fundul oalei de cand am facut eu prima data sarmale in viata mea.
Dar eu am o alta problema, in viata mea nu am numarat sarmalele, nici cand fac cu mama pentru Craciun cu toata familia. Insa acasa la mine , ma jur ca nu am trecut de 40 niciodata, ca doar nu putem manca o saptamana doar sarmale! Cum adica, nu e valabila reteta daca nu fac 100??
Editat de little coffee, 06 December 2010 - 11:16 AM.
E grozav cuibul din mamaliga. Cum l-ai facut?
Ajutor de bagator de seama
Ma primiti si pe mine cu sarmalele mele?! (si acum sa se auda o voce ,care raspunde din fundal:''NU''! . Eiii si ce daca,eu tot va spun )
Vb. Stelutei cate bordeie atatea obiceie,problema mea e ca piticii mei sunt multi si fiecare are bordeiul lui Asa ca eu fac sarmalutele in functie de sezon,astfel primavara imi plac cele in frunza de vitza(se mai fac si in stevie sau cu potbal sau frunza de tei dar eu prefer vitza) si cu multa verdeata de sezon,cam asa la 1 kg. de carne tocata porc in amestec,cu vita pun:,o ceapa calita,cu o bucatica de morcov,stins cu bulion si o ceasca de orez deja spalat,apoi pun 1 legatura de: stevie,1 de loboda rosie,1 de leustean, 1 de ceapa verde,1 de patrunjel vrede prosapat,1 de marar, mai pun 1 ou(am incercat fara ies mai pufoase dar eu asa am invatat de la mama asa ca pun,mai multe oua le face prea tari pt. gustul meu)sare ,piper,le formez si printre ele pun cateva vf. de cimbu si cateva feliute de kaiser.La noi aceste sarmale in frunza dulce(deci nemurata)se acresc in general cu borsh proaspat,dar mie nu-mi place asa ca pun vin alb,(alcoolul din vin prin fierbere eu stiu ca se evapora,dar le da un gust si un parfum care mie imi place f. mult asa ca am ajuns sa stropesc cu vin alb si ardeii umpluti si sarmalutele in foi de varza murata),deci le pun in straturi alternand cu vf. de cimbru,feliute de kaiser,si acopar cu apa,doar cat abea sa le cuprinda,pun si o lingura buna de builon bun si dau pe flacara cateva clocote la foc mic sa nu mi se desfaca,apoi bag in cuptorul dinainte incins la foc mic vreo 2-3 ore tot stropind cu vin alb.
Cele de vara imi place sa le fac in frunza de varza dulce si le alternez cu ardei umpluti,pun suc de rosii.
Cele de iarna imi plac in frunza de varza murata,la astea pun si ceapa calita cum v-am povestit dar si una mai apoi ,cruda taiata marunt,ca le face mai gustoase in opinia mea,mai pun printre ele bobite de piper negru iar la fundul ceaunului vreo 2 foi de dafin,ca asa am vazut eu tips la tv si mi-a placut.
Gata v-am plictisit destul iata sarmalutele mele de acum 2 saptamani direct din ceaun.
Noua ne plac servite musai cu ardei iute(proaspat sau murat) smantana si mamaliguta pripita cu faina de tara ,aia cu huste prin ea(asa-i place sotului meu).