vineri, 27 septembrie 2013

Sarmale cu carnati si mamaliga (Stuffed Cabbage Rolls with Sausage and Polenta)

Seara buna!!!
Cei de la Ingredient Matcher au avut o campanie draguta de curand, culegeau retete specifice din fiecare tara. M-am gandit ca e o provocare si am acceptat, iar ei mi-au repartizat Sarmale cu carnati si mamaliga.
A fost amuzant sa fac aceasta reteta impreuna tatal meu, amandoi fiind incepatori pentru ca nu am mai facut sarmale niciodata, doar mami le facea. Si sa stiti ca spre suprinderea mea au iesit foarte bune. Am facut aceasta reteta dupa cum am vazut la mama mea doar ca le-am mai adaugat o mica surpriza, un carnacior in centru, ceea ce a facut sa aiba mai mult efect.
Ingrediente
2 verze medii
6 frunze de vita de vie mari
1 cup orez
500 g carne tocata
100 g slanina feliata
2 carnati afumati mai lungi
4 cepe medii
2 linguri patrunjel maruntit
1 lingura marar maruntit
1/2 lingura piper negru
1/2 lingura paprika
1 lingura de busuioc maruntit
1 cup bulion
sare
Pentru mamaliga 
2 cup malai
4 cup apa
sare
Preparare
Punem apa la fiert, intr-o oala suficient de mare cat sa acopere varza. Cand fierbe apa adaugam varza pana se inmoaie frunzele, astfel incat sa se poata lua mai usor frunzele de pe capatana de varza. Luam frunzele de pe varza. La fel procedam si cu frunzele de vita de vine. Le punem in apa fiarta pana se inmoaie putin.
Intr-o tigaie, adaugam ulei si calim putin ceapa pana devine usor maronie. Separat, amesteam carnea de porc, slanina cu orezul, verdeturile, sarea, piperul si ceapa. Aceasta este umplutura de porc. 
Taiem carnati in bucati mai mici.
Pentru asamblare, luam o frunza de varza, punem o lingura de umplutura de porc, deasupra punem o bucatica de carnat si punem iar o lingura de umplutura. Rulam frunza de varza astfel incat sa acopere umplutura. Si bagam marginile ramase de la capete in compozitie sa nu iasa. La fel procedam si cu frunzele de vita de vie. 
Taiem a doua varza, o maruntim, iar jumatate o punem pe fundul unei oale. Punem sarmalutele in varza, stropim cu bulion si deasupra punem cealalta jumatate de varza. Punem apa cat sa ajunga peste varza si acoperim cu un capac si o bagam la cuptorul preincalzit la foc mic pentru trei ore. 
Pentru mamaliga e foarte simplu: fierbem apa cu sare si adaugam mamaliga treptat amestecand cu o lingura de lemn. Lasam sa fiarba amestecand continuu. Cu cat fierbe mai mult cu atat se ingroasa mai mult.
Servim cu smantana si multa dragoste.


Arata dragut, asa?


Ingredient Matcher had a nice campaign recently, they picked recipes from each country. I thought it was a challenge and I accepted, and they assigned me  the recipe Sarmale cu carnati si mamaliga (Stuffed Cabbage Rolls with Sausage and Polenta).
It was funny to make this recipe with my father, both beginners with this recipe because only mom made ​​this cabbage rolls. And they came out very good. We did this recipe as we seen at my mom since she did this rolls but I add a suprise to this rolls, a sausage in center of it. 
 Ingredients
2 Medium Head of cabbage
6 big Of vine leaves
1 Cup Rice
500 Grams Ground Pork
100 Grams Bacon Diced
2 pieces Long smoked sausages
4 Mediu Onions
2 tablespoons Fresh parsley Chopped
1 Tablespoon Fresh dill Chopped
½ Tablespoon Black pepper
½ Tablespoon Paprika
1 Tablespoon Thyme Chopped
1 Cup Tomato sauce
Salt By choice
For Polenta
2 Cup Cornmeal
4 cups water
salt
Directions
   In a large pot we put water, just enough to cover the cabbage. We bring the water to boil and immerse one cabbage in boiling water for several minutes till the leaves become tender. We put out the cabbage and remove the outer leaves. We do the same thing with the vine leaves.
   In a frying pan we add oil and onions and saute until it becomes light golden brown. We remove from heat.
     Separately, we whisk pork meat and the bacon with rice, the greens, salt, pepper and onions. This is the pork filling. Cut the sausages in small pieces.
    Take a cabbage leaf and put one tablespoons from the pork filling. Put one piece of sausage over the filling and put again pork filling over the sausage. Then we roll the cabbage leaf to cover the filling and then tuck in each side. The same thing we do with the vine leaves.
    We cut the second cabbage and put a half of it on the bottom of a deep pot. Then we arrange cabbage rolls in layers. We put over the cabbage rolls the other half of cabbage and we spread tomato sauce. We add water just enough to cover the rolls. We cover pot and we bake it on the oven at the lowest temperature for about three hours.
For the polenta, we boil the water into deep saucepan. Add the salt and then add cornmeal gradually and continue stirring with a wooden spoon for about 5 minutes or until it’s thick. More boiling means more thicken.
We serve with sour cream and lot of love J


Good Appetite!!!


      Bye, bye...

Un comentariu:

Iti multumesc pentru vizita si m-as bucura si de feedback-ul tau:)