Traditional recipes

Pork liver in puff pastry

Pork liver in puff pastry

Wash the liver, portion it and boil it in a large pot of water and a pinch of salt. Take the foam as needed. When well done (ready in about 1 hour), turn on the heat. Leave to cool in the water in which it boiled, until the dough is ready, do not take it out on the tray because it dries on the edge.

Separately, prepare the rice as follows: in a pan, fry a little oil, in which you fry the finely chopped onion until golden. Add the grated carrot, quench with a little water, then add the rice and fry just a little together. Cover with water, simmer for about 15-20 minutes, making sure the rice doesn't come out too soft. Leave to cool.

Now remove the boiled liver on a tray, clean the veins, grind in a food processor or blender. Transfer to a tall bowl to mix with the rice, add salt to taste, then the finely chopped green onion leaves, dill and parsley. Add eggs and oil, mixing.

Grease a few sheets of foil with a little oil, fold them and place them carefully, so as not to break them, in a round tray or a tart form, prepared with baking paper. Pour the mixture over the puff pastry sheets. Level nicely, sprinkle with grated cheese, pieces of butter from place to place, a few sliced ​​cherry tomatoes and a few parsley leaves from place to place.

Place in the preheated oven over low heat for about 40 minutes (or until the cheese on top has browned).

It can be served with cherry tomato salad with green onions seasoned to taste (I usually put 10 tablespoons of water, 3 tablespoons of oil, half a teaspoon of salt and a tablespoon of vinegar) and poured into cups for salad.



Preparation time: 1h 40min;


Baking time: 40min;


Gates: 8




Good appetite!




If you like my recipe, you can also find it on my blog: https://ancutsa-cuisine.blogspot.com/2019/03/drob-din-ficat-de-porc-in-foietaj.html



Lamb & # 8211 recipe, spices, calories & # 8230curiosities

Lamb stew is a traditional Romanian culinary dish, being one of the lamb dishes specific to the Easter holiday.

The main ingredients are lamb entrails (liver, lungs, heart and kidneys),greens (green onions, dill, parsley, garlic, larch), eggs (raw and cooked). Boiled and chopped entrails are mixed with the other ingredients and spices (salt, pepper).

The lamb's lamb it is placed in a tray, over which the mixture of meat and greens is placed. Lamb stew is one of the most popular traditional dishes, with a number of variations of the recipe. One of these is to use a sheet of dough instead of breadcrumbs. In most variants, boiled eggs are placed in its center.


Pork liver in puff pastry

ingredients
4 sheets of puff pastry ,, 500 g pork liver ,, 200 g rice ,, 1 white onion ,, 1 carrot ,, C & acircteva green onion threads ,, Dill ,, Parsley ,, 2 eggs ,, 5 tablespoons oil ,, 50 g butter ,, Salt to taste ,, grated cheese to taste ,, c & acircteva cherry tomatoes ,,, For salad :, 200 g cherry tomatoes ,, a bunch of green onions ,, vinegar, salt, water and oil, to taste

Difficulty: high | Time: 2h 20 min


Pasta recipe. Drob de miel in foietaj, a la chef Sissoko

Chef Sidia Sissoko, former participant in the Masterchef show, recommends for the Easter meal the recipe for lamb fillet in puff pastry. A traditional recipe, adapted to the tastes of chef Sissoko, in French trends.

lamb liver recipe in puff pastry

Honey puff pastry recipe - Ingredients:

1.5 kg of lamb organs (excluding liver)
1 k g of lamb liver

Lamb steak recipe in puff pastry

two sheets of puff pastry
4 large onions
3 bunches of green onions
3 bunches of green garlic
3 bundles of parsley
4 dill bindings
5 eggs + one yolk
fried oil
50 ml dry white wine
salt
black pepper

Puff pastry lamb recipe - How to prepare:

The organs are cleaned, washed (pay attention to the kidneys) and boiled and then set aside.
Fry the liver at a medium level, remove and set aside.
In the oil left after frying the liver, cook the finely chopped onion, which is finally quenched with wine.
The organs plus half of the amount of chilled liver are passed through the mincer along with the green onions, garlic, dill and parsley.
The remaining half of the liver will be cut into cubes, added over the resulting mixture of organs together with eggs.
Mix until a homogeneous composition is obtained.
Add salt and pepper to taste.
READ ALSO: Dough-free Easter recipe, recommended by the Masterchef winner
READ ALSO: Easter dessert. Lime and condensed milk tart
The composition will be added on a sheet of dough over which the other sheet will be placed, like a lid.
The press will also be closed so that the drum is hermetically sealed.
Drizzle on top with the yolk and pierce two or three times to allow the steam to come out.
Place in the preheated oven at 190 ° C for 30 minutes (until browned).
Remove to a grill to cool.
Good appetite!

Drob recipe in puff pastry
To find out as much as possible about Chef Sissoko's reinterpretation of traditional Romanian food with French influences, do not hesitate to visit the Norma Fine Dining restaurant.


Traditional Romanian liver pie or "Drob" recipe

Drobul is a variation of the liver pie, but is traditionally served for Easter.

Portion size 10

Quantity per serving Calories 241 Daily value% * Total fat 11.7g 18 % Saturated fats 4.6g 23 % Cholesterol 335mg 112 % Sodium 799mg 34 % Potassium 402mg 12 % Total carbohydrates 13.3g 5 % Dietary fiber 1.9g 8 % Sugars 3g Protein 20.8g 42 % Calcium 5% Proud 29% Vitamin D 52%

* Daily percentages are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Step 1: - Mix the chopped liver, minced garlic and chopped onion in a pan with lard for 10 min

step 2: - Meanwhile, chop the fresh parsley, fresh dill, wild garlic and green onions

step 3: - Chop the mixture from step 1 using a chopper / food processor

step 4: - Mix the chopped greens from Step 3 with the mixture from Step 2 with the raw eggs, thyme, salt, pepper and nutmeg:

step 5: preheat the oven to 180 degrees C

step 6: - place the pastry dough on a ground baking sheet

step 7: - Add half of the contents prepared earlier in Step 4, then put the three boiled eggs in the middle, either cut in half or in four. Put the remaining part of the mixture, level it with the back of a spoon and turn the edges of the dough over the mixture

step 8: - place the pie on the lowest shelf of the oven for 30-40 min.


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Homemade Pate (Pork Liver)

Today we will do Homemade Pate (Pork Liver). It is a perfect dish for December. The pate is very easy to make and is much tastier than the commercial one. It is perfect on a slice of fresh bread, it is very fine, creamy and tasty.

Ingredient:
1 kg of diced pork liver
3 large chopped red onions
4 finely chopped garlic cloves
300 ml of white wine
300 ml of cream for cooking
100 grams of soft butter
3 bay leaves
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme

Put the butter in a pan and let it melt. Then put the onion and let it soften for about 5 minutes. Add the pork liver and garlic. We cook them until the liver changes color, stirring occasionally.

When the liver has changed color, season with salt, pepper, thyme, put the bay leaves and mix. Then add the wine and cream for cooking. Let it boil for about half an hour - 40 minutes, until the liquid has dropped and the liver has cooked.

After removing from the heat, remove the bay leaves and put everything in a food processor and mix until it becomes a fine paste.

We put the pate in jars and close them tightly. We put it in the fridge for about 2-3 hours, until it hardens.

Look how good it looks! The pate spreads perfectly on bread, is so creamy and tastes absolutely wonderful! It should not be missing from the table in December.


Pork liver in puff pastry

AuthorAncutsa Cuisine Difficulty Advanced

Last year I wanted to prepare a more special drob, so I prepared it in puff pastry sheets and baked it in a round shape. It was crispy and very tasty, my family was delighted, so for Easter I will prepare it as well.

Ingredient:

Method of preparation:

Wash the liver, portion it and boil it in a large pot of water and a pinch of salt. Take the foam as needed. When well done (ready in about 1 hour), remove from the heat. Leave to cool in the water in which it boiled, until the dough is ready, do not take it out on the tray because it dries on the edge.

Separately, prepare the rice as follows: in a frying pan heat a little oil, in which you fry the finely chopped onion until golden. Add the grated carrot, quench with a little water, then add the rice and fry just a little together. Cover with water, simmer for about 15-20 minutes, making sure the rice doesn't come out too soft. Leave to cool.

Now remove the boiled liver on a tray, clean the veins, grind in a food processor or blender. Transfer to a tall bowl to mix with the rice, add salt to taste, then the finely chopped green onion leaves, dill and parsley. Add eggs and oil, mixing.

Grease a few sheets of foil with a little oil, fold them and place them carefully, so as not to break them, in a round tray or a tart form, prepared with baking paper. Pour the mixture over the puff pastry sheets. Level nicely, sprinkle with grated cheese, pieces of butter from place to place, a few sliced ​​cherry tomatoes and a few parsley leaves from place to place.

Place in the preheated oven over low heat for about 40 minutes (or until the cheese on top has browned).
It can be served with cherry tomato salad with green onions seasoned to taste (I usually put 10 tablespoons of water, 3 tablespoons of oil, half a teaspoon of salt and a tablespoon of vinegar) and poured into cups for salad.