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ingredients Mammals I think everyone knows…
I put the tuciu with a little oil (the polenta gets a special shine, which I like) and the water to boil, I added the malai and let it boil for 30 minutes, stirring from time to time (that's how I boil the polenta). After boiling, remove to the plate (on a wooden cutter or any plate); I used a deep bowl, I dug with a spoon the "surplus" of polenta and the remaining gap can be filled with liver (in my case), jumari, cheese and sour cream, etc.…
My recipe for polenta cube
I learned this way about 15 years ago from an old fisherman who fascinated me at the time by catching carp on the Danube at a 5m rope equipped with a wire of at least 0.40mm that stood on water rippled like a steel cable. Curious for me at that time was the fact that our man caught only carp and we only caught small fish that rarely approached a kilogram.
From word to word, the man told us the secret, one that was so simple that at that time we could not think so simply. The man told us that he fished only square by the polenta made by him, a polenta that stayed in the hook for hours and resisted the attacks of smaller fish until the carp came to the area and inhaled it. I was very amazed by the man's kindness to reveal the recipe that we will share with you in the following lines.
Many make polenta from cornmeal in combination with white wheat flour to make it more sticky, more resistant or more "rubbery". In the following recipe, all you need is corn flour, which you will sift with the help of a women's sock. It is very important to use corn in the market from the peasants and not that grated corn in the shops. The use of wheat flour brings a disadvantage because it increases very easily in the hot period.
the women's sock extends well over the mouth of a bucket
By sifting the cornstarch with women's stocking, a fairly fine powder will remain, which after boiling will result in a very well-bound and very attractive polenta for carp, crucian and bream. The advantage is that after fine sifting, only the flour from the corn kernel will remain, which is much more nutritious and attractive than the husk of the corn kernel.
the sieving will result in a very fine and light flour
All we have to do next is boil the water. The amount of water needed will depend on the flour we add. You can put two parts water to one cup of flour, something like two cups of water to one cup of flour.
we put water on the fire and wait until it boils
When the water boils, add the whole amount of flour lightly to form a floating mound.
the flour will float and thus will not stick to the bottom of the pot
It is advisable from time to time to move the flour with a spoon to avoid sticking to the bottom of the pot. We will leave it to boil until the foam disappears and the water will turn yellow.
so it looks like flour and water that have boiled enough
When the flour and water mound looks like in the photo above, we will take the pot off the fire and empty the boiled water into a cup or a porcelain container or other material that keeps the temperature high.
in the cup we will pour all the water that we can drain from the pot
With the help of a wooden spoon we keep the flour and pour all the hot water that drains from the pot. We can empty the water in the sink but it is good to stop it until the end because maybe we still need to pour over the flour in case it doesn't get wet well.
during mixing it is good for someone to hold the pot well
After emptying the water around the flour heap, we must mix well and by force. If in the first phase it seems to you that it is too dry, you will see that after a few seconds the whole composition will get wet and will become sticky.
This is what it should look like after it has been mixed well
When the whole polenta is completely moistened and no particles of dry flour are visible, it is poured on a table or on a flat surface where we will knead it by hand for a better homogenization.
While it is still hot, the polenta is kneaded well for a better homogenization. It can be seen from the image above that after kneading it reaches a very fine and sticky consistency.
flattening with a beer bottle
After flattening it to the thickness we want the side of the cube to be, cut the edges with a knife. We can make several plates of different thicknesses depending on how big we want the cube to be.
removing the cracked edges with a knife
The detached edges can be reframed and we make such polenta tablets that we put on a clean, odorless towel to cool. In the first phase it will look soft but after cooling it will harden.
polenta table cooled
After cooling, it is recommended to keep them in plastic bags to avoid dehydration. If we leave them outside, they will dry out and crack or become very crumbly.
cubes cut to the desired size
Certainly there are dozens of recipes, I have been using this for many years and I have never been disappointed. By such a process we will use only corn flour and especially that after sifting we will obtain the flour from the corn kernel and the one from the peel, coarser, we will eliminate it.
In feeder fishing with baskets or bait, recommending their use on the hair, it is much more efficient than mounting the cube directly on the hook. For easier installation I recommend using Korum Quick Stops. You can watch its installation on the hair in the video from this address http://www.pescuitlafeeder.ro/pescuit-la-caras-cu-method-feeder-pe-dunare/
For fishing for finer and smaller cubes you can use Preston PR 39 eye hooks no. 12 or no. 10 and for an overseas fishing you can use Drennan Super Specialist Barbel hooks no. 6 or other hooks like this.
If you have read the entire article and find it useful, I advise you to share it with others. Click the share facebook or twitter button in the lower right corner.
For the debate of this article I invite you on our forum www.pescuitlafeeder.ro/forum or leave a comment below.
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October 18, 2012 at 6:07 pm (UTC 3) Link to this comment
very cool ! I can't wait to try it! Thanks!
November 10, 2012 at 12:18 pm (UTC 3) Link to this comment
I want to know if you can recipe for polenta
November 29, 2012 at 6:19 pm (UTC 3) Link to this comment
women's socks, do they have to be new, or do they go and wear?
July 28, 2015 at 5:50 pm (UTC 3) Link to this comment
must be worn by a virgin eventually :)))
January 24, 2013 at 7:11 pm (UTC 3) Link to this comment
Thank you for the information in the article!
For years I have been struggling to prepare a real polenta and I do not succeed, although I have tried a lot of methods (including microwaves). That's why I fish a little for carp or crucian carp, preferring clean, mullet, perch and less often stucco (rare too)! I will try your recipe too.
Today I took my time and read almost all the articles related to FIDER, and I found many answers to my "mistakes" during fishing parties.
Congratulations for the patience with which you send us all this information, and the quality of the articles, especially since everything comes from your experiences and are not & # 8221 copy-paste & # 8221 like many of what we see or read every day.
I would like to change a few more words, if you have time for that, for more information, on the Mail address.
February 8, 2013 at 12:19 pm (UTC 3) Link to this comment
Thank you very much, I was lucky that I gave your site. I warmly recommend it to all fishermen I know.
February 18, 2013 at 9:30 pm (UTC 3) Link to this comment
Thanks for the site, good fff.
February 26, 2013 at 9:43 pm (UTC 3) Link to this comment
A recipe that I will use, in recent years I have even avoided using polenta but this recipe is really interesting, especially since it is the second year since I use the fedeer method.
March 17, 2013 at 8:20 pm (UTC 3) Link to this comment
I've been using this recipe for about 20 years, an old fisherman also told me. But I also put some spices in the boiling water & # 8230 You don't put anything. Thanks for the articles.
June 5, 2013 at 12:14 pm (UTC 3) Link to this comment
I see that when you pour the water, the raw malai remains on top, is that okay? I mix that raw malai with the rest of the muesli?
June 5, 2013 at 12:20 pm (UTC 3) Link to this comment
Yes it is OK. At that moment, mix vigorously and all the contents will be made due to the high temperature. It is recommended that the mixing be done immediately after emptying the excess water and if necessary you can put a little more water from the one we emptied and which is recommended to keep in a porcelain container until the end of mixing.
August 7, 2013 at 2:52 pm (UTC 3) Link to this comment
lucian I also have a question regarding the preparation of the polenta & # 8230. about how long it has to boil & # 8230 for example in a recipe of yours & # 8230 I mean the quantities & # 8230 I tried it but I think I didn't boil it enough & # 8230 8230in rest & # 8230.ca and appearance is the strongest & # 8230recommend.
Ms for the recipe!
August 7, 2013 at 3:00 pm (UTC 3) Link to this comment
It should boil until the water turns yellow and becomes the consistency of a more diluted cream. After a few polenta, you will realize how much it has to boil.
August 7, 2013 at 10:11 pm (UTC 3) Link to this comment
thank you very much! it's really perfect if I may say so.
August 13, 2013 at 10:37 am (UTC 3) Link to this comment
The question of who else wears socks?
August 23, 2013 at 5:30 pm (UTC 3) Link to this comment
Thank you very much for the patience you had in explaining the recipe, but I also have a question - degerminated flour from the trade with small granulation and sifted why is it not good?
August 28, 2013 at 9:28 am (UTC 3) Link to this comment
Germ is the most important thing, it's like drinking decaffeinated coffee.
October 9, 2013 at 10:00 am (UTC 3) Link to this comment
SUPER! THANK YOU VERY MUCH.
November 7, 2013 at 7:14 pm (UTC 3) Link to this comment
if I don't bother you I have a question ..I hope you don't laugh I'm just at the beginning to become a fisherman and I find out where to find it and I & # 8230.I tried the recipe before I went fishing and I left it in the fridge not to grow (not to spoil) when I took it it was hard as a stone and I couldn't use it because it cracks and crumbles .. obviously it's my fault somewhere, something I didn't respect in the recipe or it shouldn't have been put in the fridge. what do you recommend ?
November 28, 2013 at 9:22 am (UTC 3) Link to this comment
March 3, 2014 at 7:02 pm (UTC 3) Link to this comment
I make it simpler and flavor it according to preferences and season (sweet, salty, with honey, with tuna, with liver & # 8230)
some boils come out to give them what you want and they don't break. I vary the shapes, cylindrical, square ball & # 8230
2-3 parts corn flour with 1 part or less white flour.
I mix them cold until they are homogenous and I like to add flavors, perfume or liquids
& # 8211 I put a little water, little by little until I can model them without falling apart if, for example, a larger needle passes through the modeled shape
& # 8211 I form them all and I throw them in boiling water for about 1 minute
& # 8211 on the outside they are hard, on the inside they remain quite floury, so if you hit them with the ground (that's how I try them if they are cooked enough or too much) they jump back to the stove without breaking.
I like to make them like this because the polenta stays yellow, where I no longer adjust with food coloring (usually red for those with liver)
I hope you succeed in my recipe
March 4, 2014 at 7:32 pm (UTC 3) Link to this comment
I edited the previous text a bit,
to do something on your sticks if you use my recipe!
for copyright you end up posting a caught fish tail!
I make it simpler and flavor it according to preferences and season (sweet, salty, with honey, with tuna, with liver)
some boils come out to give them what you want and they don't break.
the shapes vary, cylindrical, square ball
& # 8211 2-3 parts corn flour with 1 part or less white flour, wheat
-mix them cold until they are homogenous and add more flavors, powder or liquids as and what I have
& # 8211 I put a little water, little by little until I can shape them without falling apart if, for example, a larger needle passes through the molded shape (this is how I test their consistency, I have never weighed water or the rest)
& # 8211 I form them all and then I throw them in boiling water for about 1 minute maximum 2
on the outside they are hard, on the inside they remain quite floury, so if you hit the ground with them (that's how I try them if they are cooked enough or too much) I jump back to the stove without breaking.
& # 8211 do not lay eggs because white flour boils them enough
I like to make them like this because the polenta stays yellow, where I no longer adjust with food coloring (usually red for those with liver) because those turn brown after boiling or if they stay for 2-3 days.
I hope you succeed in my recipe and catch up with it.
for the lure I use lightly moistened breadcrumbs with the aroma I put in the boiles and pieces of boiles made by me. if I don't moisten the crumb too much, it crumbles very well, leaving a cloud in the water, and for the cloud effect, sometimes depending on the season, I add a little more condensed milk from the coffee one.
March 20, 2014 at 4:10 pm (UTC 3) Link to this comment
This recipe is very good.
May 7, 2014 at 3:36 pm (UTC 3) Link to this comment
Can you introduce us to the interesting bait?
June 8, 2014 at 11:01 pm (UTC 3) Link to this comment
Hi, I'm also interested in the exact flavors I have to put in the polenta? I fish on the Olt. thank you so much
July 9, 2014 at 12:48 am (UTC 3) Link to this comment
Hi, I want to congratulate you for publishing this recipe & # 8230 is very good and I want to tell you one more thing that is a personal opinion and maybe it will upset some: polenta for cubes / cocolosh / pear DOES NOT BOIL! If you want to make a real polenta, don't boil it like boilies! I know it's easier that way and you get a good polenta to put on the hook or hair but the results will disappoint you in time because it no longer has the same attraction & # 8230eu I tell him & # 8222masted polenta it practically cooks twice and I tried it with it but it doesn't turn out the same as the one presented above (because by boiling you get something essential out of it: the taste). I am from Tulcea and I grew up on the banks of the Danube next to all kinds of old people who sometimes made sensations at the cube or pear polished model on the hook and I have never heard anyone boil the polenta. Try to learn how to prepare real polenta and you will see that it is something else. The secret is clearly presented above: the corn with the finest granulation (with or without wheat flour), to let it draw itself as much water as it needs and then to knead it while it is hot until you do it properly. I know that a lot of people boil polenta and that most recipes on the net recommend this, but I assure you that no fisherman with old states in this field does so unless he wants to get a polenta for bow or simply swimming. And one more thing I want to add: the liquid flavors (vanilla, anise, etc.) are introduced while kneading the polenta not when we put it on the fire because a large part of them evaporates.
There is also another aspect related to the mount if you do not use the hair and put the polenta directly on the hook do not put sliding lead in front because the fish does not sting itself and spit the polenta as soon as it feels the lead. Make the classic lead mount at the end and be careful that the fish must be taken from the & # 8222tzacs & # 8221 you see at the top of the rod because it comes, pull it a little and then leave it when it starts to feel the thread.
I wish you well and don't swear at me too much if you don't agree with what I wrote because I'm just telling you how to catch carp on the Danube in the Tulcea area and I personally recommend you to have mounts with dry or slightly boiled corn .
Corn and potato polenta - a traditional recipe from the Bucovina area
This wonderful recipe is part of the category of traditional dishes prepared in the villages. Corn and mashed polenta is an old recipe, from the 19th century, popular in the regions of Bucovina, hence the name "Bucovina polenta".
The combination of warm polenta and potatoes is especially tasty. In fact, the combination of these two dishes is often practiced in rural areas. Some thought of mixing corn and potatoes to get a thicker and richer polenta to taste.
Mălai from Mălai and Potatoes & # 8211 old recipe from Bucovina
• 1 cup of corn
• 250 g of potatoes
• 1 liter of water
• 1 teaspoon of salt
To be healthier, boil the potatoes in their skins, then peel them. Put them in a saucepan or in the cauldron where you prepare the polenta, and pass them with a fork, or with a special utensil for puree. Add salt, corn flour and water, little by little, stirring gently to avoid lumps. Stir until all the flour is incorporated.
Put the pot on the fire and stir constantly. When it starts to boil, turn the heat to low and then to the right one, and let the polenta boil. Stir occasionally. In 10-15 minutes it should be ready.
After boiling, turn the polenta over on a wide, shallow plate. It can be served instead of the classic polenta, prepared only with cornmeal.
Outside the post, you can also add grated cheese to the composition towards the end.
Hurry polenta & # 8211 quick and easy recipe
The hurried polenta is not the hard polenta that we cut with a thread and when we turn it over it keeps the shape of the pot, it is the polenta that is made quickly, always stirring in it, and it remains softer. Boiled, peasant vartoosa polenta, which we cut with string, involves boiling a bird beforehand. The pâté is a liquid mixture of water with 1/5 of the malai and salt, which is boiled for almost 10 minutes, then the rest of the malai is piled up and the wooden chew is stuck in the middle and left to boil slowly for another 10 minutes. Then mix it with weight due to its high consistency, level it with a wooden spoon by pressing it and let it puff (release steam) until it comes off the bottom of the pot, for at least another 5-10 minutes, depending on the quantity.
I describe below how to make quick and easy hurried polenta. The pot in which the polenta is prepared is important so that we do not smoke it. Better than the classic cast iron cauldron is a pan with a coating of stone particles inside. It does not stick at all, especially when you add a cube of butter. Of course, I usually make polenta out of my eyes, I don't measure quantities. I reached these quantities written below by putting 3 large cups of water (700 ml) and then I calculated by difference the amount of corn put in my eyes and I got 200 g.
You can fry the cold polenta in lard or butter, pressing it with a wooden spoon. In Oltenia, this dish is called Cocârțău.
Who has time, can read the history of polenta written under the photo.
Polenta is the name in Romanian of a dish prepared from corn flour (corn).
It is better known in the rest of the world by the Italian name, (polenta), but is also found in many other countries such as Hungary (puliszka) Savoy, Switzerland, Austria, Croatia (palenta, žganci, pura), Slovenia (polenta, žganci), Serbia (palenta), Bulgaria, Corsica (pulenta), Brazil (polenta), Argentina, Ukraine (culeşa), Uruguay, Venezuela and Mexico or to the Saxons of Transylvania (Palukes, Pålix ).
Mămăliga is a traditional Romanian dish. Considered peasant food, it is often used as a substitute for bread or as a staple food in the summer when hard work in the fields no longer allows the preparation of homemade bread in poor rural areas. It was mainly used in the period before industrialization, given the ease with which it is prepared, compared to bread. In the modern period, the preoccupation for the diverse and healthy diet being the subject of numerous researches, the food science considers the polenta as having a rich intake of vitamins, this being recommended especially to people suffering from lung diseases, respiratory diseases, anemics, etc. Nowadays, polenta and other dishes based on it have become dishes available in select restaurants, being appreciated by gourmets.
Traditionally, polenta is cooked from boiled water, salt and cornmeal in a cast iron dish with a special shape called a cauldron. Prepared in the peasant style and used instead of bread, the polenta is denser than Italian polenta until it can be cut into pieces like bread. When cooked for other purposes, the polenta may be softer, sometimes close to the consistency of porridge.
The reason why polenta is so popular in Romania is the fact that the Ottomans put beer only on wheat, corn remaining the most nutritious alternative. [Citation needed] greens. In the sheepfolds, where vegetables and fruits are difficult to reach, a culinary tradition has been formed based mainly on polenta, dairy products and bacon.
The name "polenta" has changed its meaning over time. Initially, before bringing corn from America, in the lands of today's Romania, "polenta" was the name of a millet stew.
Another version & # 8211 very popular among the Braila sailors of the past & # 8211 tells us about the wife of a Genoese merchant settled on the lands of Braila at the beginning of the 18th century, Ligia or Lica, and who would have prepared in the inn owned by the two the best corn stew in the region, from where the news would have gone & # 8220you ate a stew like Mama Ligia or Mama Lica & # 8221, from where we would later have the very widespread name of the stew today, polenta.
HISTORY SOURCE & gt HERE
A meal so simple, complete, filling and, most importantly, traditional! People who love polenta from their ancestors, we learned to cook it in more and more ways! The toponite came from the Apuseni area and will definitely conquer your taste buds from the first tasting.
Bring salt water to a boil. Meanwhile, cut the meat into cubes and fry them in a preheated pan. When the water boils, make the polenta & # 8211 at the end it should come out soft. When the meat has hardened, remove it to a separate bowl. Do not throw the remaining melted lard in the pan from it! With it you will grease the tray in which you will bake the toponite and, at the same time, you will use it in the composition.
Put a first layer of polenta in the tray & # 8211 not very thick - and on top one of fried meat in the pan. Another layer of polenta, one layer of cheese, a little lard, one layer of meat, one layer of polenta, cheese & # 8230 And so on, layer by layer, until you finish the ingredients.
It would be preferable for the last layer to be polenta, but if you do not have enough for one layer, you can combine the polenta with the meat. Grease with a beaten egg and bake for about 20-30 minutes.
Or, if you want, you can leave one last layer more crispy & # 8211 that of meat.
How to make polenta without lumps. Elderly recipe
It appeared on the tables of Romanians at the beginning of the 17th century, when corn began to be cultivated on the territory of Romanian countries. Before the existence of polenta, the Romanians of ancient times made porridge from buckwheat, chickpeas or millet.
In essence, the polenta was originally prepared like porridge. Millet has been replaced with corn flour and thus the famous polenta was born.
Polenta is nothing more than larger ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but you can adjust it if you want it softer or more fluffy.
Trick: you can boil the polenta in milk instead of using water. It will be tastier.
Put the water and salt to a boil in a large saucepan and bring to the boil. Pour the polenta slowly into boiling water, stirring constantly until all the polenta is mixed and there are no lumps.
Initially put some of the flour and then add until it reaches the desired consistency.
Trick: you can put a little corn in the water from the beginning. Just a tablespoon of corn in the rain will help the polenta not to make lumps.
Reduce heat to low and simmer, stirring often, until polenta begins to thicken, about 5 minutes.
Cover and cook for 30 minutes, stirring every 5-6 minutes. When the polenta becomes too thick to be mixed, mix with a wooden spoon. The polenta is made when the texture is creamy and the individual berries are tender.
Polenta lasagna with eggplant and tomato sauce
3 large eggplants
two tablespoons olive oil
a medium onion
four cloves of garlic, press
one kilogram of small tomatoes, or 2 cans of tomatoes
a quarter teaspoon of salt
a tablespoon of balsamic vinegar
a bunch of basil
Method of preparation
1. Preheat the oven to 220 degrees, and in the meantime put a pot on the fire, at medium temperature, and heat the olive oil. Add the onion and garlic, finely chopped, and stir for several minutes.
2. Now add the canned tomatoes, or the finely chopped tomatoes, and mix for 30 minutes on low heat. Add the vinegar and basil and season with salt and pepper.
3. Then heat a grill pan on the fire, then cook the eggplant slices until soft, 2-3 minutes. Then keep them separate.
4. Next step: put tomato sauce on the bottom of a ceramic pot that you will put in the oven. Then place the eggplant slices, then put the sauce on the slices again, then place the slices of a harder piece of polenta.
Did you know that you can use cornmeal for a delicious polenta pie? Here's how to make a hearty and tasty dish, only good this fall.
Pork, beans, beer, water, tomatoes, spices and garlic are boiled under pressure or with a tight lid.
In the meantime, make a medium polenta, neither too soft nor too hard.
Preheat the oven to 180-190 degrees, medium heat to high.
When the pork is completely cooked, move to a yena bowl. Cover the meat and vegetable mixture with the polenta. Add the cheese and / or cheese to the crust on top.
Place in the oven until the cheese has melted and the food has a golden or soft crust, depending on the cheese used.
Serve hot, with pickles, or other summer pickles.
Diced polenta cubes with dried tomato paste and nuts
Put the cornstarch with 1 teaspoon of salt to boil in the concentrated soup, over high heat. When it boils, turn it on low heat and let it boil, stirring constantly with a wooden spoon, for 25-30 minutes.
When the mixture is very thick and comes off the walls of the pot, add a little pepper and dried thyme.
Grease a baking tray with oil and spread the hot polenta in it, in an even layer. Let it cool and then put it in the fridge for a few hours.
Preheat the oven to 190C, cut the polenta from the pan into cubes and grease them with oil. Bake the polenta cubes in the oven for 5 minutes, on top of the oven, until browned on the surface.
Serve them with a teaspoon of dried tomato paste and nuts, prepared as follows:
Boil 480ml of water and pour it over the dried tomatoes. Let them soak for 20 minutes. Get them out of the water.
Grind the walnuts with a chopper / blender. Add the tomatoes and garlic and mix to grind. Put lemon juice, 1 teaspoon salt, pepper to taste and rosemary. Continue to mix and gradually add the olive oil.
If the paste is very thick, add a little of the water in which you left the tomatoes to soak.
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Reinterpreted polenta: 3 tasty recipes
Polenta is often served with sarmale or with cheese and sour cream. But it can also be used in special dishes, with which you can surprise your family.
We talked to you about the nutritional qualities, as well as about the health benefits that polenta has, but this time I come up with some unique recipes based on polenta.
Pan-fried mushroom recipe with poached egg on polenta bed
Ingredients for 2 servings:
• 2 cups of mushrooms, cut into slices
• 1 green onion, finely chopped
• olive oil
• 1 teaspoon of dried thyme
• 2-3 cups of spinach leaves, also chopped
• ¾ cup of polenta for polenta (the one that is prepared in 3 minutes)
• 2 cups of water
• 2 eggs
• the water
• salt and pepper
• lemon peel and parsley for decoration
Preheat the oven to 180 degrees Celsius.
Heat olive oil in a non-stick pan with a metal handle, then cook the green onion for 2 minutes. Add the mushrooms, mix well and incorporate the dried thyme. After 10 minutes, you can turn off the heat and season with salt and pepper to taste. Then put the pan in the oven and let the mushrooms brown.
Meanwhile, put two containers of boiling water, one for the polenta and the other for the eggs laid. Put a pinch of salt in the polenta container, and when the water boils, add the chopped spinach leaves, but also the cornstarch, stirring vigorously. Then reduce the heat to low and stir regularly. Fill with water if necessary. Mamaliga este gata cand se dezlipeste de mariginile recipientului in care este gatita. La final, poti adauga putin ulei de masline sau chiar unt pentru a o face mai cremoasa.
Pentru ouale posate, lasa focul la minimum cand apa clocoteste. Sparge apoi coaja oualor si lasa-le sa cada usor in apa. In 3 minute, poate 3 minute si jumatate, ouale ar trebui sa fie gatite, verifica-le si scoate-le apoi cu o lingura din lemn.
La final, asaza mamaliga in doua boluri, scoate ciupercile de la cuptor si imparte-le in doua, apoi asaza-le pe patul de mamaliga si completeaza cu cate un ou posat in fiecare bol.
Reteta de pulpe de pui servite cu mamaliga cu parmezan
Ingredients for 4 servings:
• 4 pulpe de pui
• 2 linguri de ulei de masline extravirgin
• 1 ceapa maruntita
• 2 catei de usturoi maruntiti
• 1 cana de malai (care se prepara instant)
• ½ cana de parmezan ras
• 1 lamaie taiata in felii groase
• sare si piper dupa gust
• 1 bulb de fenicul, maruntit
• 4 cani de supa de pui
• 120 g de rucola
• 4 linguri de unt nesarat
Preincalzeste cuptorul la 200 de grade Celsius. Asezoneaza pulpele de pui cu sare si piper, apoi incinge uleiul de masline intr-o tigaie si asaza pulpele de pui (de preferat ar fi cu partea cu piele in jos). Gatestele pe ambele parti timp de 4 minute, apoi muta-le intr-o tava si baga-le la cuptor. Dupa 30-35 minute, pulpele ar trebui sa fie gata. Scoate-le pe un tocator din lemn si acopera-le cu folie din aluminiu.
Pentru a prepara mamaliga, caleste ceapa si feniculul intr-o craticioara, 5 minute. Adauga usturoiul, mai gateste 1 minut, apoi completeaza cu supa de pui si lasa la fiert. Dupa ce supa de pui fierbe, pune malaiul amestecand constant si mai lasa sa fiarba pana cand mamaliga este gata.
Opreste focul la mamaliga si incorporeaza rucola, parmezanul si untul. Asezoneaza cu sare si piper.
La final, asaza pulpele peste mamaliga si decoreaza cu feliile de lamaie.
Reteta de mamaliga cu legume
Ingrediente pentru 6 portii:
• 3 linguri de ulei de masline extravirgin
• 225 g de ciuperci taiate felii
• 1 ½ cana de ceapa maruntita
• 1 ¾ lingurita de sare
• 1 lingurita de boia de ardei
• 1 lingurita de chimion
• ½ lingurita de piper rosu pisat
• 1/8 lingurita de scortisoara
• un praf de piper negru
• 4 catei de usturoi maruntiti
• 1 lingura de otet balsamic
• 1 ¾ cana de naut fiert
• 4 dovlecei tocati marunt
• 1 vanata tocata marunt
• ½ cana de rosii deshidratate maruntite
• ¼ cana de busuioc maruntit
• 3 cani de apa
• 2 cani de lapte de cocos
• 1 lingurita de turmeric
• 1 ¼ cana de malai
Incinge 2 linguri de ulei de masline intr-o tigaie. Adauga ciupercile, ceapa si ½ lingurita de sare. Caramelizeaza ceapa, apoi incorporeaza boiaua, chimionul, piperul rosu, coriandrul, scortisoara, piperul negru si usturoiul si gateste in jur de 2 minute.
Adauga peste legume otetul balsamic, dar si nautul si ¾ cana de apa, alaturi de rosiile deshidratate, dovlecel, vanata si amesteca bine. Lasa focul mic, acopera tigaia cu un capac si fierbe in jur de 20-30 minute. Asezoneaza cu sare si piper dupa gust. La final, pune busuiocul proaspat deasupra.
Intr-o cratita, prepara mamaliga punand 3 cani de apa, laptele de cocos, 1 lingura de ulei de masline, turmericul si 1 ¼ lingurita de sare. Dupa ce incepe sa fiarba, lasa focul mic si pune malaiul amestecand incontinuu. Dupa 15-18 minute, mamaliga va fi gata – asta daca nu folosesti malai instant.
Asaza mamaliga in farfurie, iar deasupra pune legumele trase la tigaie. Poti decora farfuria cu busuioc proaspat.