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Sarmale with surprises

Sarmale with surprises

What would be the surprise? Well, a piece of sausage. : D

The peppers are cleaned and fried in a little hot oil and then left to cool. In a larger pot, boil water with a little salt. Remove the stalk from the cabbage and scald it in water until the leaf softens very little. While you are cooking them, you must also open the leaves, leaf by leaf. Remove the cabbage and let it cool.

The minced pork mixes well with the beef. Separately, chop the onion and cook in hot oil. Add the raw rice together with a spoonful of tomato paste. Let it harden a little and mix constantly. Leave to cool and then place over the meat mixture. Over the meat mixture, place to taste: salt, pepper, thyme and dill. Mix well until smooth and with this mixture fill the peppers and wrap the stuffing. In the middle of each sarmale and pepper, put a piece of smoked sausage.

On the bottom of the pot we put a plate and cabbage stalks. Place the stuffed cabbage and peppers, sprinkling a little thyme and dill. On top we put chopped cabbage, chopped dill, a little thyme and tomato paste. We put enough water to cover the sarmales. Boil over high heat until it starts to boil, 30 minutes and then simmer. Let it boil well. They boiled me in 5 hours or so.

Serve with sour cream, polenta, dill and hot peppers.

Good appetite!

Sarmale with walnut kernels and smoked meat

I don't know where I saw the walnut kernels anymore, but that's certainly not the story in my head. Where it comes from, where it doesn't come from, I was amazed to see what happens in the nature of the sarmala if you give the meat to the company in a pot and a measure of walnut kernel. Because the sweet cabbage in the market was boiled, I took sauerkraut. I think sweet cabbage would have accentuated the taste of walnuts, but it wasn't bad either. In fact, it was very good, we had guests last night, with whom we ate 47 sarmales out of 50 (4 people). Let's see:

My butcher minced my pork and beef, the latter being a little less than a third. The broth is from that original, left over from the recipe two days ago.

A piece of smoked sausage, a slice of bacon - these are to be put in the pot, among the sarmale. The Kaiser is for stuffing.

The walnut kernel is also from the market. It is important to taste it before buying it. If it doesn't taste good, don't take it, and you're done. It's better to take it from the market, you can't taste the one in the supermarket.

Big grain rice is also needed. Basically, he ties the filling.

I used a few spices: salt, pepper and paprika.

First of all, I put two chopped onions in a pan with a little oil, sautéed the onions and then added the rice. I always stirred for three minutes, to heat the rice evenly, to loosen the starch from it and to form a thin paste around the grain. I finally put the spices and mixed a little more.

I chopped walnut kernels out of the knife.

I put the minced meat, rice, walnuts and kaiser in a pot.

I added a cup of broth and mixed everything well.

I spread the cabbage in the leaves and started making the sarmales.

I placed the stuffed cabbage in the pot, smoked among them and a few sprigs of thyme.

After filling the pot, I poured another cup of broth over the sarmale, covered it with water, put the lid on and left the sarmale on low heat in the oven for 2 hours.

I ate them with great joy and accompanied them with red wine from Moldova across the Prut. Stay healthy.


That's how I make my wires on the weekends! :) And so I missed it, because it's been a while since the New Year.

Uof, I once started seeing a friend in you, but with such pictures and descriptions in the morning, I realize that you are becoming my enemy & # 8230. :)

Great for everything! in our country this form of wrapping sarmale is called Tolcerasi!

Mr. Hădean, if you hadn't eaten them with joy, I would have run with the Polish and we would have confiscated that good wine from Moldova. Some little jewelry stuffed. So with walnuts .. aha & # 8230 I noted & # 8230.

Mariana, logically, just looks like a fool: -
Nina :-)
Mole, wires to be!
Aunt Jeni, so with walnut :-) (a combination of walnut + bird + mushrooms is blasphemous in fasting!)

Oh, when I heard about the walnut, I had a craving for noodles with walnuts, obviously. great, now my eye will struggle all day :)

So & # 8230
I finally have my own kitchen. (until now I shared it with my mother).
Now I'm starting to cook on my own. Not that until now I didn't do the parents' traditions so rarely. Your lasagna turned out excellent, carbonara, polenta & # 8230. fish soup is coming in the week (I hope it comes out)
PS: I didn't find the food thread anywhere :(

At dinner:-))
Anamaria, try the stationery (you might have surprises) :-)

What a good idea! I ate sarmale with raisins, with walnuts I still haven't had the chance, but I hope to have it soon :)

Lucia, I wish you. I know you will like it :-)

I've been watching you for a while but I'm going to stay :)
When I read the title I squinted a little, the end result is so nice that I definitely like the combination.
It's a pleasure to walk through your kitchen. Keep it like this! :-)

Andreea, thank you. It's important to be open to new things. Indeed, you may not like it after tasting it but at least you know for sure if it is to your taste or not :-).

Ah! Congratulations! How do you manage to make them so small? I can't understand that. I don't like cooking. I don't follow recipes. Everything to me is ochiometric. Food preparation? Complicated with many dishes, smeared, dishes that must be cleaned well before putting them in the washing machine dirty dishes (if you want not to clog). And yet, you explain my understanding. Everything becomes very clear, obviously, something… well, of course it is. I tried some documented directions from your blog and they came out. SUPER The next adventure is: COZONACUL. I kept gathering cake recipes: one more 'tangled' than the other (impossible to make… so I'm waiting for Easter and Christmas to be invited to a slice of C at the neighbor-expert.) Each recipe required 12 hours to leave the dough. -grow, which seems impossible to me so much. If I feel like frying in the afternoon or early in the morning, I don't swear I'll feel like continuing after 12 hours. Your recipe only requires an hour. Did I understand correctly?

Laura, the cake recipe requires 1/2 hour kneaded, 1 hour leavened in a warm place and 45 minutes in the oven, so much less than 12 hours :-). I'm glad you can cook according to the recipes you can find with me :-).

Thank you. Bravooooo there! Bravooooooo my. My CoZonAC came out. Mmmmm and how good it is!

A slice TIE! One thousand! One to each COMMENTATOR.

I also read twitter: Is a romantic dinner proposed? Or a romantic shade print re ingredients?

A romantic touch. rapping at your KITCHEn’s door!

Only this, and nothing more. & # 8217

If I feel like paraphrasing Poe after a perfect COZO came out, it's no coincidence. Poe, romantic in its own way but especially horror (print re others). Horror? The leavened dough? Around the age of 5 (and even later, only I was 5 at the time), my grandmother used to knead the dough in a huge pot before the holidays, cover it with a tablecloth and put it under the duvet, when she grew up, right in the bed where I slept. me and my grandparents had just changed. And HE stayed there until EA remembered him. When he remembered HIM, it was too late.
He had come out of the pot, clung to everything in his path… and flooded the bed just like in the horror movies when a thick, fluid, unseen and unimaginable substance gushes, stretches and stretches, and stretches from summer day to in the evening. I cried in horror. I didn't want to sleep in the dough or with the dough. Until it changed and the bed I was not convinced. It is possible that from then on I would dislike this leavened dough. BUT NOW IT'S PASSED.

10 tips for successful sarmale

I give you some useful tips to help beginners in the process of preparing these delicious sarmale.

1. Pickled cabbage it would be good to be homemade, put by you. I have the old family recipe (Transylvanian) after which I put cabbage in the barrel every year & # 8211 see here. If the cabbage is too sour or too salty then it can be rinsed quickly with cold water (sheet by sheet). Tip: get ready with 2-3 sauerkraut so you can choose the most beautiful leaves! The small leaves in the center will be chopped and placed at the bottom and surface of the pot, they can be frozen or used for a delicious Cabbage from Cluj (recipe here).

2. Meat for sarmale it would be better to be a fatter one because the fat makes the brine tender. I use greasy leg, shoulder and pork breast that I grind (heel) at home. Some people put beef in the composition of sarmale, but in our house it is not common.

3. Rice and onions from the composition they also give tenderness to the sarmales. Do not overdo it with rice to "multiply" the filling! I put 10% rice compared to the amount of meat & # 8211 that is 100 g of rice per 1 kg of minced meat. Some put the raw rice and onions, but I fry them for a few minutes with a little oil. Sarmalas with hardened rice and onions seem much tastier to me. No way DO NOT lay raw eggs in the composition of sarmale because they will strengthen it!

4. Seasoning (seasoning) the stuffed cabbage it is made to taste. I add salt, pepper, dried thyme and paprika. Do not overdo it with salt because sauerkraut is also salty! Instead, be generous with the pepper so that the stuffing doesn't have to be faded. Anyone can add dill, green parsley or even tomato juice or broth.

5. Sarmale modeling it is also made according to preferences & # 8211 larger or smaller. Cabbage leaves often dictate the size of sarmales. The stalks are removed and only the thin parts are used. It is important to wrap the process (twisting, wrapping) so that the filling is tightly closed.

6. Building the stuffed cabbage in the pot it is not done according to a fixed rule. At the bottom of the pot put a layer of chopped sour cabbage (there are also stalks cut from the leaves), a few sprigs of dried thyme and a little chopped onion (that's how I put it). Then arrange the sarmales in layers and intersperse with the pieces of smoked or raw meat. They can be arranged concentrically or in straight rows. They should not be piled up because the rice in them will increase their volume when cooked! Continue layering until the vessels are full. However, 3-4 cm must be left free for the juice in which the sarmales are boiled to take place.

7. Above the sarmales thus built again put a layer of chopped cabbage and sprigs of thyme. The best cabbage rolls are boiled in cabbage mill diluted with water. The liquid must contain the sarmales well. The rice in them will absorb a lot of liquid so it needs to be supplemented from time to time. This time I also put 2 good cups of thick tomato juice. It gives them a pleasant yellowish-reddish color and a specific aroma. I don't put bay leaves in sarmala sauce, but many do.

8. The actual boiling of the sarmales it takes place either in a metal pot placed on a direct fire (on the stove) or in the oven (in metal or ceramic pots). In both cases the sarmales are boiled under the lid and over low heat. Boiling the sarmales (on low heat) takes approx. 1.5 & # 8211 2 hours calculated from the moment they boil in mass. The tastiest sarmale are made in the oven, at a low temperature (150 C) and their cooking takes 3-4 hours. And in their case the liquid must be filled from time to time. At the end, remove the lid from the ceramic pot and let the sarmales brown for about 30 minutes at 180 C. Be careful not to burn them! This browned cabbage is not to everyone's liking, so you choose whether to do so or not.

9. It would have to be said that the sarmales are tastier if they are left to rest for 1-2 hours in the pot or pot in which they were cooked and that they seem to be even better in the following days, reheated.

10. Serving sarmales it is made according to the family traditions of each one: with homemade bread, with a pointed polenta turned upside down and cut with a thread (recipe here), with fresh or pickled sour cream and hot peppers, etc. In Moldova or Oltenia I heard that hot sarmales with colds are eaten (pork meatball & # 8211 recipe here). I didn't try the combination.

Let's get to work and make some traditional Romanian sarmale! Out of 1 kg of minced meat, 50 sarmale come out. I used 500 g of minced meat, I obtained 25 medium sarmale.

8 tips for healthy cooking of cabbage dishes. How to prepare sarmalele with walnuts, duck on cabbage and 4 other delicious recipes

Cabbage is one of the oldest vegetables known to man. As it is one of the top 20 most nutritious products, it was quickly introduced into the diet of countries around the world. Spherical white or red cabbage is popular in the West, while broad-leaved varieties are popular in Asia.

If one takes into account its many culinary and therapeutic qualities, no day should pass without fresh or pickled salad, juice, pies or food from this true wonder food. Cabbage-related vegetables, such as cauliflower, broccoli or watercress, have the same nutritional virtues.

Here are some valuable tips for properly preparing and consuming cabbage dishes:

1. Fresh cabbage has a shiny appearance and is crispy when broken. Pick it up to see if the leaves below are compact and look good. The heavier it is, the denser it is.

2. It is preferable for the cabbage to be eaten raw in order to preserve its properties.

3. Prolonged cooking on fire greatly reduces the amount of nutrients.

4. Although it can be stored in a plastic bag in the refrigerator for up to three weeks, it is advisable to eat it freshly picked, being tastier, sweeter.

5. If you boil it, as soon as the specific smell is felt, it means that you have cooked it too long, it does not keep it on the fire for more than 10 minutes. To get rid of the smell, add a stalk of celery to the pot.

6. Red cabbage needs a longer cooking time compared to white cabbage.

7. In order for the salad to be tasty and well penetrated with the prepared sauce, it is good to prepare it longer before serving, maybe even to make it in the morning for dinner.

8. Sour cabbage is never kept in plastic containers or nylon bags, as it forms toxic substances that alter the taste and destroy vitamins.

And now, the long-awaited recipes!

1. "Rich" cabbage salad
Ingredients: chopped cabbage, 120 g ham, 100 g chopped onion, a clove of garlic, 125 ml apple cider vinegar, oil.

Sarmale with raisins, a fasting delight

Not infrequently, those who ate at the monasteries during the fasts said that the food is so good that you forget that it is fasting. Here is a delicious recipe for sarmale with raisins.

was sauerkraut
a tablespoon of red broth
4 onions
200 g of rice
200 g raisins
a bunch of parsley
a bunch of dill
salt and pepper

Method of preparation

Chop the onion and cook in oil mixed with water. When the onion softens, add the rice. After boiling, add the raisins, greens and flavors, mixing the composition.

Subsequently, the cabbage leaves are filled with a spoonful of the obtained mixture and the sarmales are formed.

After finishing the composition, the sarmales are boiled, at the right heat, in a pot in which they were placed next to each other. Over the sarmale add sour cabbage, chopped, and broth mixed with water. The sarmales are boiled for almost an hour.

Transylvanian cabbage rolls

1. Mix all the minced meat, then add the rice and onion hardened in oil, tomato juice, diced ham, salt and pepper. Because sauerkraut is salty, you don't have to add too much salt.

2. Wash the sauerkraut several times in cold water and allow to drain. Then take two sheets of cabbage and fill them with the meat composition, so as to obtain large cabbage rolls, which are served one at a time. Place in a bowl with a thicker bottom, over a layer of chopped cabbage. Sprinkle with chopped dill, a few sprigs of thyme and peppercorns, then pour cabbage juice folded in hot water to cover the sarmales.

3. Put on medium heat, and after the first boils reduce the heat to low and simmer for about two hours. They can also be put in the oven for half an hour. Serve hot with hot peppers or paprika.


Preparation time:
90 min




-1 kg of minced beef and pork (for those who do not keep a diet, a little fat pork gives a great taste.)
-4-5 large onions
-0 cup of rice (100 ml)
-an egg
-a bunch of chopped green parsley
-3-4 tablespoons broth
- a little smoke for taste
-pickled cabbage
- Thyme
-black pepper
Attention: do not put other vegetables, such as carrots, bell peppers, celery, etc!

Method of preparation

Fry the chopped onion (the more fried onions you put, the tastier the sarmales come out) in oil (mixed with water for a diet recipe).

The rice is puffed beforehand, boiling for about 15`.
Mix the minced meat with the puffed rice, chopped onion, an egg, chopped parsley, salt, pepper and broth to taste. When making sauerkraut with sauerkraut, put less broth. Otherwise, put more broth (5-6 tablespoons) and add the sarmales with borscht mixed with broth.
If the cabbage is too sour and salty, keep it in cold water beforehand, changing it several times until it has an acceptable sour taste.
Prepare the leaves for the cabbage rolls, cutting them of the right size and ribs.
Chop the ribs and the core and place them on the bottom of the pan. Sprinkle a little thyme and put a few pieces of smoked meat.

The sarmales are prepared as follows:

Take a cabbage leaf and first squeeze a little in your hand so that the water flows, then spread it on the surface of the palm and put a spoonful of the composition (as each sarmalute size prefers). Wrap the sarmalute like a roll, sticking their heads in the end.
Place the sauerkraut in the prepared bowl, taking care to add a little more thyme and smoked meat. At the end, cover the pan with whole leaves and put it to boil by adding boiling water from the beginning (the egg and the meat will coagulate, which will not allow the sauerkraut to dissolve when cooked.
They can be boiled over a low heat or in the oven, adding a little boiled water, if necessary.
Sorry for the details, but it annoys me to see recipes for sauerkraut with sauerkraut and in which it is recommended to add more borscht or to put water and then boil the stuffed cabbage.

Sarmalute in beef leaves & # 8211 recipe step by step sarmale in vine leaves

Sarmalute in beef recipe step by step. How to make sarmale in vine leaves, horseradish, lime, stevia or gully? With dill sauce with sour cream and lemon and stuffed with minced pork or mixed with beef. How much do they boil and how do they grow?

Do sarmalute in beef leaves usually in June, when the vines are young and they can pick the leaves directly from the yard. They can also be made with canned or frozen vine leaves & # 8211 see here how to store them in the freezer or jar.

Sarmalutes in vine leaves are popular in the Balkans, Eastern Europe, the Caucasus and the Middle East. The Greeks call them dolmades & # 8211 word of Turkish origin (although in the category & # 8216dolma& # 8216 enter any stuffed vegetables), just fill them with rice and add them with lemon. The Hungarians tell them tőtike sau tőltike (töltött means & # 8222something stuffed & # 8221) and the Turks & # 8222wire& # 8221 & # 8211 exactly as we call them. The Swabians from the Arad and Timisoara area called them funny & # 8222sarmalutz in foi de fitz & # 8221.

Depending on the geographical area and traditions (or religious limitations), these sarmalute in beef leaves can be stuffed with pork, beef or lamb mixed with rice, onions, greens (dill, green parsley) or can be prepared only with rice and vegetable ingredients: raisins, ground cereals, nuts, etc.

The beef leaf is sour. Have you ever tasted it? As a child, I used to munch on the carcasses on the vines and I liked them because they were sour.

Instead of vine leaves you can use stevia, horseradish, linden or gully leaves. The ones with gully are fantastically good! Recipe o find here.

There are many recipes for sauerkraut in beef leaves, some sour with tomatoes or broth, but I present them to you as I know them from home: sour with lemon and wrapped in a cream sauce with dill. You can also use 10% fat Greek yogurt. This is how the recipe appears in the famous one Cookbook for young housewives written by Silvia Jurcovan. The vine leaf has a certain roughness in texture and aroma and this velvety sauce rounds this dish very nicely.

The quantities below are for approx. 40 pieces of sarmalute in beef sheets, made of 500 g minced meat. 6-8 servings are enough. I only made half a portion, so you will see in fewer pictures.

10 delicious mushroom recipes, recommendations and step-by-step instructions

Top ten with the best recipes with mushrooms, Photo:

We present in the following a top ten with the best mushroom recipes.

1. Mushroom cake recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

The necessary ingredients for the mushroom cake are the following:

  • 200 grams of mushrooms
  • an onion
  • 125 grams of cheese
  • two eggs
  • a bunch of dill
  • 100 grams of flour
  • salt and pepper.

The preparation method for the mushroom cake recipe is presented below:

  1. Saute onions and mushrooms
  2. Mix all the ingredients until you get a homogeneous composition
  3. Bake the cake until the toothpick test is positive
  4. Serve the cake as an appetizer.

2. Mushroom pie recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

The necessary ingredients for the mushroom pie are the following:

  • a packet of pie sheets
  • 300 grams of boiled and mashed potatoes
  • 300 grams of mushrooms seasoned with onions
  • a dill connection
  • butter
  • salt and pepper.

The preparation method for the mushroom pie recipe is presented below:

  1. Divide the pie sheets into two equal parts
  2. Mix the potatoes with the mushrooms seasoned with onion and finely chopped dill
  3. Add the composition between the pie sheets
  4. Bake the pie until it browns nicely and evenly on the surface.

3. Beef and wine recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

The necessary ingredients for beef with wine and mushrooms are the following:

  • three pieces of beef
  • 50 grams of bacon
  • an onion
  • a clove of garlic
  • 250 grams of mushrooms
  • oil
  • Red wine
  • salt and pepper.

The preparation method for the beef recipe with wine and mushrooms is presented below:

  1. Add all the diced ingredients to the pan, sprinkle with oil and red wine
  2. Bake the dish in the hot oven for three quarters of an hour
  3. Serve the dish as soon as it is ready with the polenta.

4. Beef and wine recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

The necessary ingredients for beef with wine and mushrooms are the following:

  • half a kilogram of beef
  • 400 grams of mushrooms
  • an onion
  • broth
  • 100 ml white wine
  • 100 ml of life soup
  • oil
  • salt and pepper.

The preparation method for the recipe for beef with wine and mushrooms is presented below:

  1. Saute the meat with the onion, continue with the mushrooms and leave the preparation on the fire for another quarter of an hour.
  2. Add the wine and beef soup, then let the food drop
  3. At the end, add the broth and bring to another boil
  4. Serve hot food.

5. Sarmale recipe with mushrooms is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

The ingredients needed for mushroom sarmales are the following:

  • a cabbage
  • 50 grams of rice
  • 250 grams of mushrooms
  • a bunch of onions
  • half a liter of borscht
  • broth
  • oil
  • salt and pepper.

The preparation method for the mushroom sarmale recipe is presented to you in the following:

  1. Mix the ingredients: rice, diced mushrooms and onions
  2. Wrap the composition in cabbage leaves
  3. Boil the sarmales in borscht diluted with water until the rice grains soften well
  4. At the end add the broth
  5. Serve the sarmales with sour cream or plain.

6. Sarmale recipe in beef leaves with mushrooms is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

The necessary ingredients for the wirein beef leaves with mushrooms are the following:

  • 20 grams of beef brine
  • 50 grams of rice
  • 100 grams of mushrooms
  • an onion
  • a carrot
  • 100 ml broth
  • oil
  • salt and pepper.

The preparation method for the recipe of sarmale in beef leaves with mushrooms is presented in the following:

  1. Mix the rice with the finely chopped mushrooms, chopped onion and grated carrot.
  2. Distribute the composition over the beef sheets, then roll
  3. Add the stuffed cabbage to the pot, sprinkle with oil and top with broth diluted with water
  4. Boil the sauerkraut until the rice is soft enough
  5. Serve the sarmalele simple or with the addition of sour cream.

7. Mushroom meatball recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

The necessary ingredients for mushroom meatballs are the following:

  • half a kilogram of finely chopped mushrooms
  • a tablespoon of flour
  • an egg
  • slice of bread
  • a bunch of green onions
  • a bunch of finely chopped dill
  • sunflower oil
  • salt and pepper.

The preparation method for the mushroom meatballs recipe is presented to you in the following:

  1. Mix all the ingredients until you get a homogeneous composition
  2. Fry the meatballs in hot oil until nicely browned on both sides
  3. Serve the meatballs both hot and cold with the desired garnish or as an appetizer.

8. Fondue recipe with mushrooms is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

Preparation time: half an hour.

The ingredients needed for two servings of fondue with mushrooms are as follows:

  • 200 grams of cheese
  • 100 ml wine
  • a clove of garlic
  • 50 grams of truffles hardened in butter
  • toast.

The preparation method for the fondue recipe with mushrooms is presented below:

  1. Melt the cheese, then mix it with crushed garlic and wine
  2. Serve the seasoned truffles dipped in hot fondue.

9. Liver recipe with mushrooms is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

Preparation time: Half an hour.

The necessary ingredients for the recipe for liver with mushrooms are the following:

  • 250 grams of liver
  • a clove of garlic
  • 100 ml broth
  • an onion
  • a capsicum pepper
  • 50 ml white wine
  • 100 grams of mushrooms
  • basil, thyme, salt and pepper
  • oil.

The step-by-step preparation method for the mushroom liver recipe is presented below:

  1. Saute onion and garlic, then add the rest of the vegetables
  2. When the vegetables are sufficiently cooked, add the liver and white wine
  3. Leave the preparation on the fire for a quarter of an hour, then add the wine
  4. Continue to harden, season and keep the preparation on the fire until the amount of liquid is sufficiently reduced
  5. Serve hot.

10. We present in the following both the necessary ingredients and the step by step preparation for Recipe for mushroom and pasta pie. We recommend you try this dish and we guarantee that its taste will conquer you from the first tasting.

Preparation time: An hour.

The necessary ingredients for two portions of pie with mushrooms and pasta are the following:

  • 250 grams of puff pastry dough
  • 400 grams of fresh mushrooms
  • 200 grams of snail pasta
  • two cloves of garlic
  • two sprigs of green onion
  • 200 ml broth
  • two eggs
  • oil
  • salt and pepper.

The step-by-step preparation method for the mushroom and pasta pie recipe is presented below:

  1. Boil the pasta until it softens well, then let it drain
  2. Heat the diced mushrooms, along with the finely chopped onion and crushed garlic with a pinch of salt. Stir until smooth and leave the mixture on the fire until the amount of liquid resulting from dehydrating the mushrooms is reduced to a minimum. At the end add the whole amount of broth, mix until smooth
  3. Mix the cooked pasta with the composition of onion, garlic, mushrooms and broth prepared as described above
  4. Preheat the oven
  5. Prepare a clay pot that you grease with oil
  6. Roll out the dough into a medium-thick sheet. Line the pre-prepared bowl with the pie sheet so that you leave a sufficient amount of dough outside the tray.
  7. Add over the dough the composition prepared above, level the composition, then cover it with the rest of the dough.
  8. Beat the eggs well with a pinch of salt, then grease the dough with a spatula
  9. Put the pie in the oven and let it bake until the toothpick test is positive.

The mushroom and pasta pie is extremely easy to prepare and we recommend you try it, it can be served at both dinner and lunch. However, this preparation is not recommended in diets.

Video: Reteta de Sarmale Romanesti in Foi de Vita (September 2021).