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Aici puteti gasi ultimele noutati in domeniul gastronomiei profesionale, de la cele mai exotice preparate de bucatarie internationala si nu numai cu proponderenta in cea asiatica dar si in bucataria franceza la mancare gatita in casa.


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Sarmale Ardelenesti

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1 Sarmale Ardelenesti on Wed Jan 22, 2014 11:51 am

papabundetot


Sarmalele pentru mine,reprezinta una din putinele mancaruri traditionale pe care le mananc cu mare drag si carora nu le adaug nimic in plus din condimentele asiatice care imi plac atat de mult, singura conditie este ca ele sa fie facute de mine.Am mancat de-a lungul vietii diferite feluri de sarmale,in toate regiunile tarii,insa….fara a fi lipsita de modestie…tot ale mele sunt cele mai bune Smile O explicatie pentru mine cel putin este aceea ca eu iubesc acest preparat si il fac mereu cu multa dragoste de aceea si cred ca imi ies atat de bune…sau sa nu zic bune ca pot fi interpretata ca m-as lauda…le fac…mereu pe gustul meu Smile

Am folosit:

3 verze murate

650-700 gr carne macinata (porc si vita)

1 lingurita piper negru

o canuta orez

sare grunjoasa

cimbru uscat

oase afumate pentru gust

Cum procedez: Intr-un castron am pus carnea macinata,peste ea sare,piper,orez spalat bine in prealabil,am amestecat bine toate ingredientele si le-am lasat deoparte.

Am desfacut frunzele de varza,le-am indepartat partea tare de la cotor.La mine in Ardeal sarmalele se fac cat este foaia de varza..daca foaia e mare ies mari,daca e mica…ies mici asa ca la fel fac si eu. Partea cu frunze deja foarte mici din varza am tocat-o marunt si am pus-o pe fundul oalei.Pentru a impacheta sarmalele cat mai repede si usor eu procedez asa: iau o foaie de varza,pe mijlocul ei pun carnea,apoi trag peste carne partea din dreapta de frunza,partea din stanga si apoi rulez si gata sarmaua..in acest fel timpul pentru impachetat este redus si nici sarmalele nu se desfac la fiert.

Am asezat in oala un rand de sarmale,un rand de afumatura,si tot asa pana s-a umplut oala.Deasupra am pus iarasi varza tocata si o mana generoasa de cimbru.Am pus in oala cam 2 cani de zeama de varza si restul apa si le-am dat la foc mic pana s-au fiert complet.

Intotdeauna eu servesc sarmalele cu smantana daca nu va place o puteti elimina.

Pofta mare!

http://papabundetot.ro/

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