Traditional recipes

Sarmale in the nest

Sarmale in the nest

Finely chop the onion, wash the rice and place them in a bowl over the minced meat. Mix and add salt, pepper and thyme and mix. Put the lesson and 1 tablespoon of broth and mix again. I had frozen beef and I didn't need to scald them. We prepare the small and large cabbage leaves, and we chop the cabbage residues. With half the amount of meat, we fill the beef sheets, and with the other half we fill the small cabbage sheets. In a large sheet of cabbage, we pack a sarmaluta in beef leaf, one in cabbage leaf and a piece of kaizer. Wallpaper the bottom of a pot with cabbage leaves, add a tablespoon of lesson, pieces of kaizer and thyme and place a row of cabbage nests. Over the nests, we put a layer of chopped cabbage, a tablespoon of ketchup and pieces of kaizer and another row of nests. Repeat until we finish the nests. Top with a row of chopped cabbage, ketchup and sprinkle with thyme. Cover with water and bring the stuffed cabbage to a boil over medium to low heat.

Serve with polenta, hot peppers and sour cream or yogurt. Good appetite!

Sarmale in the nest


  • sour cabbage
  • 1 kg minced meat (beef and pork mixture)
  • 500 g smoked ribs
  • 1 cup rice
  • 3 onions
  • 1 tablespoon broth
  • 1 tablespoon lard
  • thyme
  • parsley
  • dill
  • salt
  • pepper

Method of preparation:

Onion finely chop it in lard and mix it with the meat, rice, broth and spices. You stuffed cabbage small pieces, which you place as follows: in a large cabbage leaf put 3 cabbage rolls and between them 2 slices of smoked ribs.

You fold cabbage leaf and Sarma as a result, place it carefully in the pot. Do the same with the entire composition for cabbage until you're done.

If there are vacancies in the pot, fill them with stuffed cabbage or finely chopped cabbage. Boil them over low heat, with the pot covered. They are delicious and have a pleasant appearance on the plate.

Sarmale recipe with pork in cabbage leaves and smoked in a 6.6L enameled cast iron bowl Crock-Pot by Chef Roxana Blenche

Lamb steak recipe with wine cooked slowly in the oven in the 6.6L Crock-Pot enameled cast iron bowl prepared by Mihai Gătește

Aries stew recipe with boiled potatoes in 6.6L enameled cast iron pot Crock-Pot by Chef Roxana Blenche

Recipe for pork cheeks served with mashed potatoes and truffles in 6.6L enameled cast iron bowl Crock-Pot by Chef Roxana Blenche

Recipe for langoustine with cream, garlic and cheese topping in 6.6L oval cast iron enamel bowl by Prajiturela

Baked duck recipe with sweet potatoes, carrots and oranges in 6.6L enameled cast iron bowl Crock-Pot by Chef Maniac

Potato bread recipe in 6.6L enameled cast iron Crock-Pot bowl prepared by Mihai Gătește

Recipe beans with pork and barley in the oven in the bowl with Crock-Pot lid made of enameled cast iron 6.6L prepared by Mihai Gătește

Beef muscles in stevia and sorrel nest

For the festive table and even for a festive meal, here is a special recipe. Mu & # 537chi de vit & # 259 & icircn cuib de & # 537tevie & # 537i m & # 259cri & # 537.
Here are some ideas for storing pears and vegetables in the winter. Most used for freezing (ca hard fruits) are: strawberries, agri & # 537e, c & # 259tin & # 259, blueberries, raspberries & # 259. The fruit must be either firm (sorting is done more carefully), then washed and left to dry completely. It is placed on a tray, some next to others, then the tray is inserted. freezer. When they are well frozen, put them in bags and put them in the freezer.
We can also enjoy the fruits and vegetables we want through different storage methods. It is very important to know that if the fruits or vegetables are cooked and then frozen, they must be left to cool, and no more than 30 must be left in the oven. minutes, because dangerous bacteria can grow. It is recommended that on each bag or container to be placed in the freezer, labels with the contents and the date on which it was frozen be affixed. In the freezer, between the packages, there must be a little space, and in this way the cold air circulates everywhere and a perfect freezing is done.

Photo: Mu & # 537chi de vit & # 259 & icircn cuib de & # 537tevie & # 537i m & # 259cri & # 537 & ndash Arhiv & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
200 g mu & # 537chi of cattle & # 259
300 g & # 537tevie
100 g m & # 259cri & # 537
50 g butter
salt pepper
2 g & # 259lbenu & # 537uri
zeam & # 259 de la 1/2 l & # 259m & acircie
Preg & # 259te & # 537ti a & # 537a:
Cut the beef tenderloin into slices, which you can put with the hammer for the hammers, and add them to 25 g of melted butter, add a little bit of icing. # 259 ap & # 259. & Icircntre meantime, cure & # 539i & # 537tevia & # 537i m & # 259cri & # 537ul, le speli & # 537i le op & # 259re & # 537ti pentru 4-5 minutes, & icircn ap & # 259 u & # 537or s & # 259rat & # 259.
Drain them, chop them gently and put the greens in the bowl again, over a low heat or on a steam bath, together with the remaining butter, the egg yolks, the salt, the pepper and the pepper. # 259 gust. As the puree became homogeneous, it was soured with a little juice from the sourdough.

Preparation: 10 min. Boiling: 20 min.
Re & # 539et & # 259 by Ioana Preda, Bucharest

Mesh in potato nest with telemea

That's right, kind of an inspiration crisis recipe. She's not who knows what, she wasn't too photogenic either, but I admit that I didn't have much patience with her either, because I had just come from work, I was hungry and I didn't feel like taking pictures. But I thought I'd put the recipe on the blog anyway, because it turned out to be a great idea that got me out of trouble one night when inspiration wasn't my strong point and I didn't know what to cook with leftovers from the fridge. .

I had mashed potatoes from the day before, I still had butter, telemea, leftover cream, eggs & # 8230 in the fridge and so on that could be used quickly when hunger is high and time is short. But I did honorably and in the end and from what I had, I made a hearty and especially very tasty dinner.

Refined vegetable nest

1. Two hours before preparation, clean the sparrow well from the skin and from the rest of the ingredients (less salt and pepper) make a marinade in which the sparrow is introduced, then let it cool.

2. For the nest-liner, use a round bowl that is lined on the inside with slices of bacon so that the ends hang over the edge of the bowl. Put the asparagus cut into 3-4 parts inside, the carrot cut lengthwise into
pieces as large as asparagus. Add sliced ​​onions, season with salt, add pepper, olive oil and rosemary. Cover with the edges of the bacon and place in the oven at 200 ° C for about 40 minutes.

3. Heat the grill well and remove the sparrow from the marinade. Match the pepper and place on the grill. Hold for 3-4 minutes on each side, then place on a plate next to the nest-liner.

Celion Dion becomes "God" at the Cannes Film Festival

Along with football and politics, the sarmales spark some of the heated discussions. Are they or are they not a traditional Romanian dish? Where did I borrow them from? Which are the best? The truth is that sarmales are made all over the world, from Japan to Argentina and from Scandinavia to Iran. Cosmin Dragomir, initiator of the GastroArt project and publishing house, spoke in an interview about the origin and history of this dish, about its richness and versatility, explaining why it can really be considered the flagship of traditional Romanian dishes.

Cosmin Dragomir is working on the Encyclopedia of Sarmales, which he wants to launch next year. He gathered fascinating information about this dish, which, although ubiquitous, can be called Romanian food. In most countries of the world, sarmales are made. with various fillings and coatings, with various names, stories, legends.

Did you know that the first sarmale recipe in Romania was published from a book from 1693? They contained pork and. ginger. Or that there are sarmale in raspberry or hazelnut leaves in Romania? The Argetinians call them wrapped children, and the Russians have the sarmales of the lazy. Cosmin Dragomir, initiator of the GastroArt project and publishing house, spoke about all this.

It went down in history! What could Alexandra, a young woman of only 23, give birth to! More than 40 doctors made a cross around her

Shock divorce! A famous couple from Antena 1 decided to end: "It beat me to the point of fainting"

Why an Encyclopedia of Sarmales? Why did you choose this dish and not another that is found both in our country and in other cuisines of the world? When will the book appear?

First of all, I must say that this book started as a pretext to promote my theory of local gastronomy. I hit the mentality too many times: nothing is ours, everything is borrowed! As if the gastronomy of other nations had not suffered extremely much contamination. Regional and national cuisines have a subcontinental specificity. The French have the great merit of having noticed the importance of cooking and have raised this profession on the scale of social ranks. Thus, the famous French chefs of the past centuries created a school, defined terms and had the possibilities (money, access to the press, etc.) to popularize terms and recipes. In itself, the simandico dishes of that time have become common dishes as well. This was the case at the royal and noble courts. That's what happened to us. But we, the Romanians, look longingly over the fence and judge the gastronomic issue crookedly. We have the impression that the French peasants of the seventeenth century, for example, were megarafined, and ours primitive. We compare fine dining with subsistence food. And so on. Gastronomy is evolving everywhere. Romanian does not exclusively mean Burebista's diet, moreover, to Romanianize dishes from the international recipe is not a shame, it is not even plagiarism: it is a consequence of globalization (even in the most distant historical sense). In other words, we raise the issue that in the past we didn't have potatoes or tomatoes. Well, take out - so purist - the potatoes from the Nordic cuisine and the tomatoes from the Mediterranean. They do not pose the problem in this way, moreover, while everyone else is enjoying a meal, we are sad for the first time that it was not invented in the "laboratories in Bucegi". Thus, sarmales are the most handy, but also the most often invoked, in this context so I took the bull by the horns and wrapped them in vine leaves, cabbage, horsetail, linden, beets, larch, stevia, etc. I hope I don't take any chances when I say that around this time of year it should be out of print. It wouldn't be bad if I could find her under the Christmas tree next Christmas.

Cosmin Dragomir, author of the Sarmale Encyclopedia

Does this dish have a specific meaning for you? Is it one of your favorite foods? What were the best sarmale you ate?

Not necessarily. It was much more important that sarmales are the flagship of traditional dishes that we obsessively repeat that we did not invent. We seem to be afraid that the Ottomans will come and take them back to us. I really want to change our attitude: let's not say the stuffed cabbage is not ours, but let's say the stuffed cabbage is also ours. On top of that, I don't go for sarmale. In general, I don't go for minced meat (meatballs, stuffed vegetables, moussaka, bolognese), except for meatballs. It would be unfair to mention a recipe, widowing the list of others. There are far too many types of sarmale that I haven't tasted and whose taste I can only imagine.

We call them traditional Romanian food, but they are all over the world. What is, in fact, the place of origin of sarmales and how was this preparation born?

First of all, I want to point out that calling them traditional Romanian food is perfectly correct. It is not fair to call them authentic Romanian food. A dish becomes traditional after being consumed, frequently, for several generations. In principle, the Orient is the cradle of sarmales. Probably the Persian Empire. Popularized by the Ottoman Empire in Southern and Eastern Europe or North Africa and by the Turkic, Hun, Mongol peoples in the north. There are some indications that their popularity is in fact due to Alexander the Great, who discovered them when he besieged Thebes and introduced them to the Cazon menu. The Greeks claim that it is a preparation of the gods of Olympus, mentioned by Aristophanes in comedies and secretly eaten by Hera on the western pediment of the Parthenon.

In how many countries are sarmale made? Which are the strangest or most special?

In all (smiles –n.r). Globalism, what to do with it. I'm exaggerating. Sarmale - that is, a mince, grind or mixture wrapped in a leaf, cooked together at an indirect source of fire (whether it is a frying pan, a pot or other similar container) and eaten with the vegetable coating - are found in many cuisines. In fact, in many of them they are, just like here, an important ceremonial, holiday or moment preparation (weddings, funerals, days when we receive guests). They are assimilated to the concept of comfort-food - food that reminds you of childhood, that arouses nostalgia, that makes you feel good, even safe. It also applies to Poles, Germans, Greeks, Russians, Egyptians or Syrians. Regarding the novelty of the recipes, we have to establish one thing: in the last century, but especially in the last decades, chefs have innovated a lot. We meet many fusion recipes (with different influences from thousands of kilometers away), new cooking techniques are applied, and experiments have no limit. We can find recipes with goji, avocado and groundhog moss, or with candied duck and strawberries. I invented the first one on the spot to exacerbate the dimension of innovation, I even came across the second one. As for the more classic recipes, we find sarmale au gratin with all kinds of cheeses or, for example, Scandinavians in combination with sauce, boiled potatoes or cranberry puree and jam (photo 1 gallery). The Finns put maple syrup on them, the Syrians put slices of potatoes on the bottom of the pot so they don't stick and eat them with them - fried in the oil left on the bottom. In Asturias, northwestern Spain, a lady invented a recipe a few decades ago in which the meat wrapped in cabbage is passed through flour and egg, fried and then boiled for another twenty minutes in a sauce based on cream and saffron. The Russians do lazy stuffing - photo 2 gallery (which are not a variant of the famous Cabbage of Cluj recipe) in which they mix the pre-cooked rice, the minced meat and the thinly sliced ​​cabbage and fry them like meatballs.

What is the origin of the name wire?

The etymology is simple: from the Turkish sarmak (to wrap, to wrap), found in the Middle East and the Balkans. There is also dolma - photo 4 gallery (in Greek, in the Caucasus, Sweden, North Africa and the Middle East) which means "to fill".

What are the names of sarmales in the world, what regionalisms are used in Romania?

Most derive from the two mentioned above. But in the northern and eastern Slavic space they are called pigeons. The French and the name of cabbage cigarettes, the Brazilians of cabbage cigars, in an area of ​​Croatia are called, in translation, bandits or partisan leaders. In Argentina they are called wrapped / wrapped children and let's remember the Romanian expression: you wrapped the child like a wire. Sarma, in Romanian, is, however, a term that recently entered the language and was used (until its national imposition), especially in the south. In Moldova we find archaisms such as: dumplings or fillings / fillings, in Transylvania spoons / toasts, etc.

Are there historical references about this preparation, when it appeared in Romania?

We do not have many concrete data, I roughly estimate that between 1500 and 1700. There is a manuscript dated 1550 - 1600, still untranslated from medieval Hungarian, which could better clarify the problem.

What is our oldest sarmale recipe?

The one that appears in the Book of the profession of cook or the cookbook from Cluj from 1693 - the first edition of which no copy has been preserved. However, we have the second edition of the book, published two years later, in 1695. This volume is the first book of recipes printed on the current territory of Romania but also the first book written by a woman and printed in this geographical area. I am proud of the fact that the first Romanian translation of this book, made by the Cluj historian József Lukács, appeared at the GastroArt publishing house that belongs to me and that specializes in republishing old cookbooks. I hope you will allow me to interrupt this interview with a brief moment of self-publicity: look for these books, buy them and thus help research the history of Romanian gastronomy! Thank you. Let's go back: our oldest sarmale recipe dates from the end of the 16th century (there is an indication that there is an older one, but the detective approach is not finished yet). They contain beef, lard and ginger. Yes, I know it sounds almost unrealistic, but the abundant use of expensive spices is the prerogative of all medieval kitchens. Such spices (even a lot of sugar) were used to show and strengthen your social position. They, being very expensive, the width with which they were used demonstrated the wealth of the host. Fala food, as I say.

What are the peculiarities of sarmales in Romania? What are the local touches?

First of all, the fact that we make them mainly with pork, which separates us from the oriental space. But we are not the only ones who put a lot of pork. The Balkans, the northern Slavs, northern Italy, central and northern Europe, Japan or the northern Chinese also have similar recipes. But we find local and micro-local recipes with a strong originality: in Oltenia with pumpkin seeds and walnuts, in Bucovina that incredible "sarmale nest" with four or five different fillings and all gathered together under a larger leaf, in Sălaj with grated potatoes instead of rice (we also find them in Slovakia) etc. We must also mention certain leaves used, which we did not find, in my still unfinished research - through other gastronomy: in stevia, in bean leaves, in linden leaves, in lush leaves and pearl of the crown in raspberries as Radu Anton Roman did, once upon a time in the famous show. Let's not forget the sarmale soup and the cabbage soup from Cluj, but you should know that lasagna with cabbage leaves, rice and meat has been encountered before, as we found in Russia a zama that we can call relaxed Soup / soup cabbage in Cluj.

How many kinds of sarmale do we have in Romania? What are the differences depending on the geographical areas?

That's a question I have no idea. Maybe it would be better to collect the sarmale recipes at the next census. "How many huts, so many habits." For example, in Moldova, at stake is the reputation of a skilled housewife depending on how small they are. In Transylvania they are made much bigger and mainly with cabbage (Germans - photo 3 gallery they make them so big that they tie them with a butcher's rope so that they don't fall apart), in Dobrogea they are made with fish, etc.

Are sarmalele rather a dish to be made at home, to be eaten at various fairs and specific events or at a restaurant?

It's about everyone's time, fun and inclination to cook. They are a preparation that requires a lot of time and certain dexterities (especially in packaging) that are not necessarily available to everyone. They remain in the category of childhood dishes - that is, those made at home. On the other hand, there is no problem in ordering at the restaurant (or ordering at home from the restaurant these days) sarmale. Of course, not from any restaurant, not all of them are good, but we find enough to be worth the expense.

What kind of offer do restaurants have? Should it give more importance to this dish, should it be included in the menus?

Most of the time, restaurants don't want to risk anything or simply (some) chefs are limited. I'm not saying it's bad to standardize a recipe (it doesn't work out the same anyway) but the customer must receive what he expects to consume when he ordered that preparation. On the other hand, I think that your pride in your mood should take precedence and, in addition to the classic ones, you should at least do something else. Either an invented one or one of such a generous national recipe. I am extremely upset that in most restaurants I find the same type of sarmale, without anything that highlights the local specificity. I am glad, on the other hand, that there are exceptions: boar sarmale from Zexe, goose breast from Lacrimi şi Sfinţi, sarmale soup from Casa Timiş and so on. I announce, on this occasion, that from January I will launch a sarmale delivery service with at least ten different recipes that we will change frequently.

Are there funny stories, legends about sarmale?

Daaaaa. And many superstitions. The cabbage leaf that looks like a banknote and for this reason is consumed on New Year's Eve for a bad year. To the Jews, the sarmales - holishkes (photo 5 gallery) -, although a daily preparation, are related to two holidays: Sukkot (Feast of Shelters but also Harvest Day, which marks the end of the harvest season, so the agricultural year) and Simchat Torah (which celebrates the end of the annual cycle of public Torah readings such as and the beginning of the next) which is celebrated the day after Sukkot. One wire is similar to a rolled Torah roll - and two, side by side, look like a Torah, wrapped halfway. Throughout Anatolia, Sultan Nev-Ruz (March 20-21) and the Feast of Hidirellez (May 6) are celebrated through spring festivals. Picnic dishes include yaprak sarmasi (in vine leaves), lahana sarmasi - photo 7 gallery (in cabbage leaves). As there are certain beliefs related to these holidays, there are also food customs - customs and traditions that must be observed regarding the food consumed during these holidays. For example, at Nev-ruz you have to eat seven different kinds of foods whose names start with "S". Yes, in some areas, for these holidays, you have to dress in white and eat white food, including vines stuffed with white rice. But the most sympathetic seems to me to be a myth that the king of Poland and Grand Duke of Lithuania, Casimir IV, fed his army with gołąbki (pigeons / sarmale) before a key battle of the 13-year war in outside Malbork Castle, against the Teutonic Order, in the second half of the 15th century. The only victory anyone has ever had against the Teutonic Knights is attributed to the properties that give power to this plentiful meal. But which, as I said, is just a myth.

Sarmale in vine leaves

In a bowl, mix the minced meat, the chopped vegetables, the finely chopped dill, the eggs, the psyllium bran, the salt, the spices. If necessary, add a little more water.

The vine leaves are washed and drained. Then take a little filling, according to the size of the leaf, and form the stuffing.

Place in a bowl (I used the multicooker pot) in layers, alternating with slices of bacon.

Pour the tomato juice over the sarmales, add more water, if necessary, the sarmales should not be completely immersed in liquid, but about ¾. Put a plate turned over them, cover with a lid and put in the oven (or multicooker) for 2 hours on low heat from the moment they start to boil.

Serve with sour cream and / or hot peppers.

The same can be done with sauerkraut leaves. The sauerkraut is kept in water for a while, then it is broken into leaves that are cut into suitable pieces.

Sarmalele withstands freezing very well. I always make a big pot, and after they are ready and cool, I freeze a few more portions in boxes. When we feel like stuffing, we take them out and let them thaw for about an hour, then we heat them in a pot in the juice they leave.

TOTAL: 1971 grams, 2869.2 calories, 224.9 protein, 205.4 fat, 29.5 carbohydrates, 2.8 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

How do you remove the most difficult stains from clothes?

Admit it, the year does not pass without dealing with difficult stains, which you think you can no longer remove & # 8230 You probably considered throwing away those clothes. By far, among the most difficult stains to remove are those of oil, rust, perspiration or "construction". If we reveal to you how you manage to get rid of them, the rest of the stains will be a breeze for you!

As each stain is caused by various factors, it is clear that it must be treated differently in order to remove it effectively.

Rust stains

Some of the most difficult stains on clothes are rust. Anyone who has had to deal with such a thing knows how easy it is to get a headache trying to eliminate them. There are various homemade solutions, recommended for removing these stains with either salt or lemon. Unfortunately, the default risk is to be too abrasive and to irreparably damage the fabric.

For such stubborn stains you need professional and strong solutions, but which also protect the material. A very simple to use and improved variant with enzymes is the Asevi Stain Remover. One of the major advantages is that it works on any color & # 8211 from white to the most colorful. Rust stains (and not only) will be history and you will fall in love with this product.

Oil or Vaseline stains

If you have ever encountered oily stains, you have noticed that even after washing them, traces remain. Fortunately, there is a simple trick to combat this and we assure you that you already have it in the house (if you do not have the solution to remove stains above). It's about nothing but dishwashing detergent. The one meant to effectively remove grease from dishes is also your ally for oil stains. How does it work? Simple. Apply dishwashing detergent to the stain, not a large amount, just enough to cover the stain. Then rub lightly with a toothbrush or other tool to allow dishwashing detergent to enter the fabric.

Next, wash that garment manually or in the automatic machine. Ideally, you should use a liquid detergent because it is known to penetrate the fibers of the fabric more easily. Max Efficacy is one such product, known for its cleaning power that does not affect colors. As soon as the laundry dries, there will be no more oil stains!

Sweat stains

Most of the time, sweat stains appear when the antiperspirant ingredients mix with the salts in our body. Most deodorants contain aluminum, which is the cause of those unsightly yellow stains.

I said above that difficult stains give a headache. Well, that's probably why the next recommendation is aspirin. We put the pill in a glass of water, only we don't drink it, we pour it on the stain. Yes, you read that right. The secret is that salicylic acid will penetrate the stain and eliminate it. Spread the mixture on top and leave it to act for about 10 minutes, then wash the fabric.

Another unpleasant aspect of certain stains is that sometimes, even after washing, there is still an unpleasant odor on clothes. You're not going to leave things like that, are you? Especially since we have such a wide range of laundry conditioners. Sensations Pasion from Asevi will pleasantly surprise you with its floral (passion flower) and fruity (strawberry) aromas, which will eliminate the annoying smells and leave an intense and pleasant scent. The fabric is protected, the stain has disappeared and the smell is absolutely delightful!

The next time you're dealing with a difficult stain, stop thinking that fabric is compromised. Now you know how to apply these simple and effective methods. Tell us how it went!

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Pork sarmale in sauerkraut sheet


-1Kg minced pork
-150g round grain rice
-2 onions given on a grater
-6 tablespoons tomato broth (3 tablespoons meat composition + 3 tablespoons dissolved in water)
-spices to taste: thyme, dried dill, salt and pepper
-pickled cabbage leaves
I mixed the meat and spices and then wrapped small amounts of it in sauerkraut sheets, stuffing the ends of the leaves well so that the sarmales do not open when boiled.

In the pot in which I boiled them I placed a row of chopped sauerkraut and a little dried dill

then I placed the stuffing,

another row of chopped cabbage, thyme and dill. I dissolved the red broth with water and I put over them enough to cover them then I boiled them on low heat for about 2 hours, filling with water when needed.

After they cooled, I transferred them to a pan and put them in the fridge. My husband says they turned out delicious as always.

And with the ticket to participate in the contest:

# 2 clucimagda

Edited by clucimagda, 28 December 2009 - 02:59 AM.

# 3 Shef de gara

Who could apologize for the sarmala, more tantalizing than Radu Anton Roman.
â € œIt smells like sarmale over the Carpathian mountains
It smells like you're coming to die
Ion Nicolescu
Sarma-ua (word of Arabic-Turkish origin, referring to a Balkan beef leaf stuffed with rice and raisins) is loaded in the Carpathians with magnificent and heavy Daco-Roman meanings , becoming at Christmas an important component of the Romanian Orthodox Christian ritual, which makes its original and distant chlorotic form distant and foreign.

But now we are talking about Christmas sarmales, so we have neither the time nor the right to experience & # 33 Experimental religious ceremonies are not done & # 33 Sarmales deserve all the best, they are our national symbol, and they make guard the flag of our national religion. They are a hermeneutics of gustatory happiness, an organoleptic multimedia choir. They are steeped in history, more than bacon
Sãrmãlutele sunt asteptarea si împlinirea (mai ales cu ardei iute murat)! Sunt bunãstarea râvnitã! Idealul blond si bine rotunjit, ca toate idealurile! Viitorul luminos, proiectat de un trecut zbuciumat dar creator! Sã dãm sarmalelor ce e al sarmalelor: un vin rosu pe mãsurã! Dar care din câteva zeci, care?!

It was:
• 1 varzã muratã mare
• 1 kg carne porc tocatã • 200 g slãninã afumatã
• 500 g carne porc afumatã • 1 ceascã orez
• 2 cepe
• 2 cesti vin alb • 1 pahar bulion rosii
• 3 rosii în bulion • carne afumatã, costitã, sorici afumat
• cimbru, mãrar, foi dafin, boia, piper, sare
Iar foi:
• Se grijeste varza (se desface foi, se spalã, se desãreazã, se curãtã de vinele tari si groase) ce nu merge la umplut se toacã fidelutã
Iar umpluturã:
• Camea si slãnina afmate se toacã din cutit cât s-o putea de mãrunt
• Se spalã bine orezul
• Se toacã ceapa
• Se amestecã toatã carnea tocatã, slãnina, ceapa, orezul – sare, piper, cimbru si mãrar praf, dupã poftã
• Se umplu foile, se ruleazã si se înfundã la capete (nu foarte strâns, sã se mai umfle si orezul) – Le puteti face mai mari, mai mici, cum vã e plãcerea si indemânarea, numai sã nu se desfacã la fiert
• O oalã de lut gros se unge cu unturã
• Pe fund se pune un covoras de felii de costitã si sorici afumat
• Apoi aranjati un strat de varzã tocatã
• Acum vine primul strat de sarmale, urmat de alt strat de varzã, îngrãsat cu carne afumatã, sorici, costitã, apoi iar sarmale, pânã se umple oala
• Ultimul strat e de varzã presãratã cu foi de dafin, legãturi de cimbru si mãrar (piper, sare, boia dupã gust) si felii de rosii din bulion
• Se amestecã bulionul cu vinul, se încãlzesc un pic, se toarnã peste sarmale
• Se acoperã si se pun la foc molcom – în nici un caz direct pe flacãrã – sã undeascã si sã bolboroseascã înãbusit de la 5 ore în sus – zeama trebuie sã scadã jumãtate, chiar douã treimi din oalã
• Se oferã fierbinti (a doua zi mai ales, cã atunci sunt coapte bine) cu smântânã, ardei iute, mãmãligã caldã si vin foarte bun.
Ce vinuri foarte bune putem nãpusti peste sarmale? Rosii? Da! Din toatã tara!! Feteascã Neagrã de Urlati (cu gust de murã), de Uricani ori de Vârtescoiu (cea care miroase pronuntat a coacãz negru)! Bãbeascã Neagrã de Nicoresti si Valea Cãlugãreascã, Cabernet Sauvignon de Recas, de Sâmbure sti, de Drãgãsani, de Severin si mai ales de Ceptura si Tohani! Cadarcã de Minis! Merlot de Cotesti si de Oancea! Si mai sunt destule, România e mare: Pinot Noir, Burgund Mare, Corb, Seinã, Oporto, San Giovese, Negru de Sarichioi, Grand Noir de la Calmette, Malbec, Alicante Bouschet, Codanã, Novac!

• 1 varzã • 500 g carne porc tocatã
• 2 cepe • 2 linguri unturã
• 1 pahar orez • 200 g costitã afumatã
• 5-6 crengute cimbru • 2-3 foi de dafin
• 1 pahar bulion rosii • 1 canã supã carne
• piper, sare, papricã, cimbru praf, dupã gust
• Ceapa se taie bob de orez si se pune la cãlit cu carne
• Se toacã varza care n-a dat foi
• Se amestecã carnea cu orez, sare, piper, boia, cimbru praf
• Se iau mai întâi foi de varzã mici, se grijesc, se opãresc si se umplu sãrmãlute
• Acum se iau foi mari, câte douã, si se fac cuib pentru cinci-sase sãrmãlute, putin cimbru, 1 bucatã de costitã, legate cu atã ca un pachet de postã
• În oala mare, unsã bine cu unturã, se pun câteva felioare subtiri de costitã, apoi cuiburile de sarmale, frumos aranjate
• Se presarã varza tocatã, 1-2 crengute cimbru, foi de dafin
• Se toarnã supa si bulionul, se acoperã, se dã la foc mic, 3-4 ore, c-asa-i câtul sarmalelor, mai lung
Nu stiu sarmalagiii ce sã mai inventeze!
Nu le-a ajuns cã-s una-n Moldova, mici si vesele, alta-n Ardeal, mari si presãrate cu cãrnuri afumate, si alta-n Valahia, unde-s potrivite!
Nu le-a ajuns nici cã-s ba cu pãsat, ba cu foi de vitã si stevie, ba de post, ba cu urdã! Acum au scos si ciudãtenia asta, sarmale în sarma, ca teatrul în teatru , de nu mai stii de e gãtealã cinstitã sau Hamlet!
Fiind o chestie atât de subtilã, de inefabilã si de contradictorie, nãscând grave întrebãri fãrã rãspuns în scolastica gastronomiei, cuibul de sarmale în sarmale – descoperit de mine la o Nedeie târnãveanã – mã obligã sã-mi aduc aminte de mari sãrbãtori si de Neuburger-ul de Zagãr! Vinul acela cu miros de fân uitat în ploaie, în culori de aur vechi, gãsit sub piatra unui templu, cu gustul acela greu, provocator si sigur de atotputerniciai, numai vinul acela ar putea clarifica enigma insolentã a sarmalelor încuibate solitar în podisul Târnavelor (dar asteptati sã vedeti ce fac bucovinenii!)

• 1 kg carne de porc tocatã • 2 cepe tocate si cãlite
• 6 linguri orez • sare, piper, papricã
• 1 pahar apã clocotitã • 250 g slãninã afumatã tocatã din cutit
• 250 g carne afumatã tocatã mãrunt tot cu cutitul
• apã cât sã acopere sarmalele • crengute de cimbru si mãrar
• 2 – 3 linguri unturã
• 1 varzã acrã sau dulce – foile e clar cã merg la sarmale, iar varza rãmasã se toacã fidelutã
• pe lângã varzã: bucãti de carne afumatã, sorici, chiscã
• Sarmalele ardelenilor sunt cât de mari se poate
• Umplutura e moale, apoasã, rãsucitã într-o foaie mare, nu prea strânsã
• În oala mare si latã de pãmânt, pe fundul uns cu unturã, se potriveste strat de sorici si carne afumatã, felii de chiscã apoi pânzã de varzã tocatã, apoi sarmale cu afumãturã printre ele, crengute de mãrar si cimbru si iar asa si tot asa
• Ultimul strat e de varzã. Se toarnã sosul, se lasã oala pe marginea plitei sã undeascã si o noapte întreagã .
Altã gãtealã ardeleneascã este
Sarmalele se însirã roatã pe lângã peretii oalei iar în mijloc se face turn de carne si slanã afumatã, chiscã, sorici si varzã.
Am lãsat pentru sãrbãtoare vinul cel mai celebru si mai jinduit al Ardealului, un vin fantomã: toti îl „stim“, nimeni nu 1-a vãzut sau gustat vreodatã: Feteasca Albã de Steiniger, din marea podgorie Lechinta.

"Onorată instanţă sunt un dobitoc!"
"Sa te fereasca Dumnezeu de gustul mitocanului" - Gaitele - Kiritescu

Video: Sarmale delicioase reteta arabeascå (December 2021).