Cand ai o carne (pe cat se poate de) frumoasa, ar fi intelept sa o si valorifici. Iar eu am gasit un set de patru bucati de carne de vitel, taiata ca pentru snitzel. Numai ca am incropit o alternativa la deja clasicul snitzel. Care a devenit aproape la fel de neaos ca si eterna si nemuritoarea "salata de boeuf". A fost pe placul meu, caci a fost gata in mai putin de 20 min. A fost pe placul Carnivorului, caci oricum lui i se adresa. ----------------------------------------------------------------------------------------------------- When you come across one (as lovely as it gets) piece of meat, it would be wise to make the most of it. And i came acorss four near to perfection viel meat, cut just as it is best for a snitzel. However I found one way to do things slightly differently and it was to my taste (since it took about 20 minutes to be done) and to the taste of my Meat Lover, since it was solely addressed to him. SUMAR: Ce am folosit pentru 2 portii: 4 bucati de carne de vitel ca pentru snitel 200ml rosii pasate, la cutie 50ml vin alb 50g unt cateva felii de mozarella faina, sare, piper, busuioc si ulei de masline Ce-am gresit: Puteam sa scutur mai bine bucatile de carne de faina in exces, pentru a evita arderea ei in tigaie. Ce fac mai bun sau mai bine data viitoare: Merge mai multa mozarella; de data asta nu am mai avut. De unde am reteta: De aici. Numai ca eu am dat la cuptor bucatile de carne cu sos pentru ca mozarella sa se gratineze frumos. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2 servings: 4 viel, snitzel-cut 200ml passata di pomodori, ready made 50ml white wine 50g butter some thick mozarella slices flour, salt, pepper, basil and olive oil What I did wrong: I could have been more careful when adding the meat to the frying pan; excess flour should be thoroughly removed, since it burns fast. What I need to do better or tastier the next time: I can add more mozarella; this time, that was all I had. How I came across this recipe: This is from here. Except I added the viel and sauce in the oven so that the mozarella gets a chance to melt nicely. Am inceput cu bucatile de carne; ale mele erau perfecte, nu necesitau 'subtiere' suplimentara. Daca aveti unele mai groase, le puteti aseza intre doua hartii de copt si sa le bateti usor cu un ciocan pentru snitzel. Ideea ar fi sa nu fie exagerat de subtiri. ----------------------------------------------------------------------------- I started off with my meat pieces; mine were close to perfection and did not need any additional beating to make them thinner. Should yours be any thicker, you can place the meat between two baking paper sheets and gently beat them with a snitzel hammer. The point is not to make them too thin, though. Am dat prin faina bucatile de carne sarate si piperate in prealabil, am pus o tigaie la incins cu o suvita de ulei de masline si untul si le-am prajit pe ambele parti, cam 1 minut, maximum 2. ----------------------------------------------------------------------------- I sprikled flour on both sides of the salted&peppered meat. I placed one pan on the stove and left the olive oil&butter to get hot. I then fried my meat chunks, about 1-2 minutes on each side. Cand am terminat cu prajitul, toate bucatile de carne au mers int-o tava de jena cu capac, pentru a sta la cald cata vreme am pregatit sosul. ----------------------------------------------------------------------------- When I finally finished the frying part, all meat chunks when into one oven proof tray coveder by a lid, to help keep them warm until i prepared my sauce. In aceeasi tigaie in care am prajit vitelul, in aceleasi resturi de unt, am adaugat vinul alb. L-am lasat la foc mare pana ce s-a evaporat, sa fi trecut vreo 1-2 minute. Apoi am adaugat pasta de rosii si am lasat toata povestea la foc mic vreo 10 minute. Am potrivit de sare, piper si busuioc cam inainte de final. ----------------------------------------------------------------------------- In the same frying pan I fried my viel, with the same buttered base, i added by white wine and left it to evaporate. It might have been about 1-2 minutes until it did. Only then did I add my tomatoes and left it to simmer under a small flame for around 10 minutes. I adjusted the salt, pepper and basil levels close to the end of cooking time. Am turnat boiereste sosul peste carne, asezat mozarella deasupra si dat la cuptor. Eu am folosit flacara de sus pentru a se gratina frumos. Da, asta e tot. A fost mortala; cel putin asta mi s-a spus. ----------------------------------------------------------------------------- I gently poured the sauce on top of the meat, added the mozarella on top and left it in the oven to grate nicely, setting up the heat only on the upper part of the oven. And yes, this was just about it. It was to dye for; or at least this is what I was told. -----------------------------------------------------------------------------
TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE.
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Oricat de light am (vrea sa) manca(m), trebuie sa recunoastem ca - uneori, sau chiar deseori - simtim ca ar fi timpul pentru .... PASTE. :) La noi, cu un Carnivor si un Vegetarian, pastele se fierb impreuna insa sosurile se fac separat. Clarificarea asta e binevenita, caci sunt 2 tigai in imagini. Si nu am vrea sa fiti dezorientati in vreun fel. ----------------------------------------------------------------------------- However light we eat (or would love to eat), everyone must admit once in a while - or a lot in a while - we feel the need for ....... PASTA! :) At our 'headquarters', having one Meat-lover and one Veggie-lover implies we must use two separate sauce pans, while allowed to boil the pasta all in one pan. This is why you can see there were two frying pans featured in the below pics. Just a bit of a clarification was needed there, for the avoidance of any confusion whatsoever. ----------------------------------------------------------------------------------------------------- SUMAR: Ce am folosit pentru 2 portii generoase (romanesti, nu italienesti): 1 ceapa alba vreo 2-3 catei de usturoi 200ml rosii pasate, la cutie un dovlecel mic o vanata mica, sau o jumatate vreo 3-4 ciuperci brune cca. 100g Lardons (bucatele de sunca cu putina grasime) paste Tagliatelle Parmezan sare, piper, ulei de masline si busuioc Ce-am gresit: Inca nu mi-am dat seama. Si au si disparurt, pana sa ma gandesc prea mult la asta. Ce fac mai bun sau mai bine data viitoare: Folosesc rosii intregi in conserva. am constatat recent ca sosul devine muuult mai consistent si mai gustos astfel. De unde am reteta: Nu e chiar o reteta in sine; e o variatie de la risotto primavera, despre care vorbiram aici. In fine, acolo se discuta despre risotto clasic, dar ideea se intelege. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2 generous servings (Romanian servings, not Italian): 1 one plain white onion 2-3 garlic cloves 200ml passata di pomodori, ready made about 3-4 brown mushrooms one small zucchini one small eggplant; or one half of it about 100g Lardons Tagliatelle pasta Parmesan salt, pepper, olive oil and basil What I did wrong: I am not sure; and by the time I wanted to focus on that, the food dissapeared from our plates. :) What I need to do better or tastier the next time: I must try again with canned whole tomatoes. This make for a thick sauce and full-flavoured is guaranteed. How I came across this recipe: This is in fact a variation form Rizotto Alla Primavera, and if you remember, we wrote about rizotto here. Incepem traditional, in cazul meu cu doua tigai cu putin ulei de masline pe foc; legumele sunt deja taiate cubulete (dovlecelul si vanata, ceapa si usturoiul), respectiv felii (ciupercile). ----------------------------------------------------------------------------- I started off traditionally, with two frying pans in my case, some olive oil in each of them and fire up; at that point, my vegetables were already chopped, diced or sliced, as the case may be. Pastele fierb in apa cu sare; am citit pe undeva ca apa in care pastele fierb ar trebui sa fie sarata, pentru ca ele sa isi traga suficienta sare in timpul fierberii. Am facut asa mereu de cand am citit, insa nu pot spune cu certitudine ca au iesit mai bune din cauza asta. Insa ies mereu foarte bune; poate o fi din cauza asta... ----------------------------------------------------------------------------- My pasta is left to boil in a pan three-quarters filled with salted water. I once read the water for the pasta should taste salty so that the pasta can get that flavour during the boil. I did so every time since I read that and though I cannot be certain this was the reason, I must say they taste really good every time; this might have a contribution, it's all I'm saying... Cand uleiul e destul de incins, prima care intra e ceapa; cateva secunde dupa, merge sunca (in tigaia pentru Carnivor), iar apoi ciupercile, dovlecelul, vanata si usturoiul. Ar trebui sa le inabusim nitel, cat grasimea de pe sunca s-ar topi iar ciupercile ar lasa putina apa. Apoi, ar fi cazul sa adaugam sucul de rosii si, daca este necesar pentru ca sosul e prea gros, putin din apa de la paste. Sosul obtinut se lasa sa fiarba la foc mic, cu o lingurita de zahar (asta ajuta sa se elimine aciditatea rosiilor). ----------------------------------------------------------------------------- When the oil is hot enough, the first one that goes in is the onion; seconds afterwards, it's time to add the Lardons (in the frying pan dedicated to the Meat-lover), then the mushrooms, eggplant, zucchini and garlic. They should be left to steam, just enough until the fat of the ham melts down and the mushrooms start to leave their water. Then, it's time to add the tomatoes passata and, if it is anymore needed to have a less thick sauce, a bit of the water from boiling the pasta. The sauce needs to cook under a low flame with the addition of a one teaspoon of sugar, which is said to help relieve the tomatoes' acidity. Cand sosul fiert destul (i.e.: nu se mai simte aciditatea rosiilor, capata o culoare mai mult spre portocaliu decat spre rosu), adaugam busuiocul si apoi pastele scurse si trecute printr-un jet cu apa rece. Povestea cu jetul de apa rece peste paste e controversata, pare ca italienii nu fac asta; eu o fac pentru ca, in varianta in care nu spal excesul de amidon de pe paste, e mai greu de digerat multimea de carbohidrati. In mod ideal, pastele mai stau putin pe foc in sos, pret de cel mult 2 minute, pentru a se cunoaste mai bine. ----------------------------------------------------------------------------- When the sauce is enough boiled (i.e.: you can no longer feel the acidity and the colour is more close to orange than it is to red), you can add the basil and the pasta. Regarding the pasta, I always drain it and wash it with cold water but this is a rather controversed method, since it seems Italians do not do it like this. My main reason is that I can better digest this huge amount of carbs, if I wash excess of starch. Ideally, the pasta should further cook into the sauce for about no more than 2 minutes, so that all flavours get to know each other. Am servit cu parmezan proaspat razuit si o frunzulita de busuioc proaspat. Delicios! ----------------------------------------------------------------------------- I served with freshly-grated pamesan and one small leave of fresh basil. And may I just say: it was delicious! -----------------------------------------------------------------------------
TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. Bine am revenit. Ca muuulte mai avura loc in ultimele saptamani. Deh, evenimente esentiale si pe plan personal, si profesional. Care au culminat cu un alt 'eveniment', asta chiar rar intalnit de mine: am uitat de unde e reteta asta. Si e SI-GUR de undeva... In speranta ca nu o fi pierit in negura, si s-o afla prin vreo statie de autobuz, revin cu un later edit pe cand oi avea idee. Am oricum o semi-sursa, intre timp. Caci daca carecumva 'oti vrea sa fiu eu singura voastra sursa de reteta... va admir curajul :) Sa trecem la treaba: SUMAR: Ce am folosit pentru 2 portii (2 jumatati de vinete per caciula): 2 vinete medii 2 ardei grasi si galbiori 2 rosii bine coapte, medii 1 ceapa mare si alba sa tot fi fost vreo 4 felii groase de mozarella Sare, piper, ulei de masline si busuioc Ce-am gresit: Daca trecem peste faptul ca am uitat de unde o fi reteta... Sa zicem ca e destul de basic si am reusit sa nu carbonizez definitiv vinetele. Regrete eterne ca am descoperit relativ tarziu reteta si se cam terminasera vinetele, vara si practic vremurile bune. Ce fac mai bun sau mai bine data viitoare: Fac mai des. Vara viitoare, cand vinetele or avea macar niscaiva aroma de vinete. De unde am reteta: De aici, partial. O sa vedeti ca procesul se cam opreste la coacere. Restul se continua in alta parte, nu mai stiu unde. Iertare... Batranete, haine grele :) Va puteti baza cu incredere pe detaliile subsemnatei. Parole d'honoeur! ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2 servings (2 halves per person): 2 eggplants 2 yellow bell peppers 1 big plain white onion 2 medium-sized sun-kissed tomatoes 4 thick slices of cheese salt, pepper, olive oil and basil What I did wrong: If we can disregard the minor issue of totally forgetting where is this recipe from... let's just say it is semi-basic, since I managed not burning the beloved eggplants. Sure, I am sorry I found the recipe so late in the summer, when eggplants were almost gone. What I need to do better or tastier the next time: Well, I definetly need to develop a habit out of cooking these in the summer, when eggplants actually have their best flavour. How I came across this recipe: This is from here. You will notice this is not the full recipe, but merely up until the eggplants' baking part. The rest, I must have read somewhere else, that magic place I do not remember :) So sorry. My elderly days have early started to kick in, as it shows. You can probably get away with doing it based on these instructions. I promise. Reteta asta e asa simpla ca ma simt inutila :) Pornim cu 2 vinete, dar va impart un secret: cel putin pentru mine, a fost o noutate. Vinetele cu mai putine seminte sunt cele de forma alungita mai mult decat rotunjita si daca sunt ferme la atingere, atunci sunt destul de 'proaspete', in masura in care putem spune asta despre legume (nu mji-e foarte clar daca e cel mai potrivit cuvant). Si, desigur: e dezirabil sa le cautam cu ceva mai putine seminte, caci nu prea e loc de eliminat din ele. Si nu mint, e mai comod sa nu. Spalate, taiate in jumatati pe lung, inclusiv cu codita lasata atasat. Se sectioneaza foarte putin partea mov, care se va aseza in tava; asta in cazul in care sunt prea rotofeie si nu stau frumusel in tava. Daca le cautati de forma alungita, ar trebui sa stea frumos si netaiate. La mine, asa a fost si nu a fost nevoie sa tai o feliuta din partea 'dorsala' a vinetelor-jumatati. ----------------------------------------------------------------------------- This recipe is too easy to be told; so much so, I feel useless. :) I started off with 2 eggplants, medium sized. I will share a trick with you: you can guess which eggplants have less seeds by their shape. The ones more out long and rather thinner may have less seeds, while the ones more round-shaped are definetly filled with seeds. Also, if they are firm when gently touching, they are fresh. Sure, especially considering this particular recipe, it would be best to have eggplants with less seeds, since removing them is really out of the question in this case and let's face it: it is damn more easy not to. Wash the 2, cut them in halves on the long side, let the small green leave part exactly there. Should your eggplants be more round, then you might face issues with them laying in the baking tray, so you should cut a thin slice off of their purple part so that they can sit properly in the tray, without moving. Since mine were rather long than round, I didn't have to do this step, so I just layed them in the tray like that. Ceapa, ardeiul se taie cubulete; rosiile le-am dat la blender, taiate cuburi mari in prealabil. Era sezonul lor, in august, cand am facut reteta asta, astfel ca am preferat in locul unei obisnuite passata di pomodori. Vinetele se taie oblic, in ambele directii, asa incat sa se intalneasca in cruce, apoi se ung cu ulei de masline. Un strat fin de sare si piper nu a facu rau nimanui, din cate stim noi in mod cert (zvonuri circula despre noi toti oricum). ----------------------------------------------------------------------------- The onion, bell pepper are diced and tomatoes go in the blender, grossly chopped before that. It was the scene for tomatoes, so I preferred them instead of the usual passata di pomodori. Eggplants are supposed to be cut oblique, on both directions, so that the 2 lines make a cross. Then just add some olive oil, salt& pepper. Cat vinetele merg in cuptor vreo jumatate de ora la un foc mediu, ar fi cazul sa ne (pre)ocupam de intunericul cu care sa le umplem. Asa ca incepem cu o tigaie de saute sau un wok, o fasie de ulei de masline, adaugam ceapa, ulterior ardeiul si le dam ocazia sa se imprieteneasca. Pe cand au devenit usor galbuie si pare ca s-au inmuiat, incercam timid sa adaugam rosiile in combinatia asta. Capac deasupra, foc redus, ajustat de sare si piper. Le dam si lor ocazia sa bolboroseasca nitel. Ne intereseaza ca rosiile sa isi piarda in metrou aciditatea. ----------------------------------------------------------------------------- While our eggplants cook gently in the oven for about one half an hour at a medium heat, it might be the case to tend to the mighty stuffing pertaining thereto. So off we go and start off with a sautee or even a wok pan, a dash of live oil, add our onions, then bell pepper. Leave to turn a bit goldish, then add the tomatoes, adjust for salt&pepper and leave everything to simmer for some minutes under a low heat, preferably with a lid on. The whole issue is just to leave our tomatoes to cook until you no longer feel their acidity. Pe cand vinetele sunt gata, ar fi cazul sa le scoatem continutul cu o lingura. Ar trebui sa se scoata destul de usor, asta daca sunt coapte de tot. Rezistati tentatiei de a le lasa prea mult, caci 'coaja' se va inmuia excesiv si nu va fi in stare sa sustina incarcare umpluturii de intuneric. ----------------------------------------------------------------------------- When the eggplants are finally done, we should go ahead by all means and spoon out their contents while only leaving the 'shell'. The contents should come off quite easily if properly cooked. However you should resist the temptation to leave them to overcook, in which case you might end up with a shell turned to mush, not at all firm and totally incapable of holding in any stuffing. Miezul de vanata ar trebui tocat nitel, sau cel putin la mine a necesitat, nefiind 100% copt. Am tocat grosier, incercand sa obtin genul de patratele precum cele crestate. Am adaugat vinetele in amestecul cu rosii, ceapa si ardei si am mai lasat pret de niscaiva minute (5-10). Am parfumat cu busuioc uscat, apoi am purces si le-am umplut cu intuneric. Ba nu, de fapt: cu lingura. Am asezat peste feliile de mozarella si le-am mai dat la cuptor cat sa se gratineze. ----------------------------------------------------------------------------- The eggplants' contents should be slightly chopped; or at least mine needed this, since they weren't 100% baked. I chopped about the same size of the cuts I made previously in the eggplant halves. I added the chopped eggplants into my tomatoes-onion-peppers mix and left them to simmer together for another 5-10 minutes. I added some dry basil just to freshen them up just a tiny bit and then I stuffed the eggplants with this mix, using a spoon. Then, I added the mozarella slices on top and return it back into the oven just to give it a chance to melt. Nu pot sa explic ce minunatie a iesit. Si nici nu prea vreau - e de incercat fara prea multe comentarii. Raportul efort-cost-beneficiu e clar unul rentabil si fezabil :) ----------------------------------------------------------------------------- I cannot explain the extraordinary tasteful dish that came out of the oven. And frankly - I refuse to, since this is for sure a recipe for YOU to try. The cost-effort-benefits report is clearly feasible :) Si sa nu omitem: Carnivorului ii plac vinetele. Dar le iubeste, daca insotesc o bucata de carne. Asa ca in cazul lui, au fost garnitura la o ceafa de porc fripta la grill, lasata sa se hodineasca nitel, unsa cu untisor si parfumata cu putin cimbru. Am servit cu smantana in varianta veggie si un sos 'gravy', pe baza resturilor de carne si a sucurilor sale ramase de la gatitul carnii in tigaie. ----------------------------------------------------------------------------- And let's not forget: my Meat Lover likes eggplants, but he can love them if they accompany a good old chunk of meat. So in his case, the eggplants were merely the side dish to a grilled pork steak, left to stay for a little bit, then buttered and perfumed with thyme. I served with sour cream, for the Veggie version and gravy for the Meat Lover, using the leftovers from cooking the pork steak. -----------------------------------------------------------------------------
TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. SUMAR: Ce am folosit pentru aprox. 10 portii: 500 g mascarpone doua pachete de piscoturi tip Savoiardi (aprox. 200g fiecare) 200ml cafea preparata forte si neindulcita 100g zahar 4 oua 1 pliculet zahar vanilinat (asta din urma nu era in reteta, dar eu pun by default, ca sa nu am (ne)placerea sa simt vreun iz de ou in prajitura) Ce-am gresit: Cred ca mai nimic. If eating sugar is wrong, I don't wanna be right. Ce fac mai bun sau mai bine data viitoare: Aici nu prea se aplica povestea asta. E reteta clasica, dar pot sa incerc data viitoare o varianta reinterpretata, cu fructe de padure. De unde am reteta: De aici. Un blog de bun-simt care respecta reteta clasica a desertului italian. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for about 10 servings: 500g mascarpone 2x200g ready made Savoiardi biscuits 200ml strong coffee with no sugar added 100g sugar 4 eggs 1 Vanilla sugar (the latter was not asked for in the recipe, however I pretty much add it by default whenever baking cakes so that I don't end up with the egg flavour) What I did wrong: I suppose close to nothing. If eating sugar is wrong, I don't wanna be right. What I need to do better or tastier the next time: This section doesn't really fit in this time. This is a classic, so there's not much room for any improvement, however I can try the reinterpreted berries Tiramisu next time. How I came across this recipe: This is from here. A decent blog, really. Totul incepe cu doua runde de cafea preparata la ingineria asta italieneasca. Povestea asta prepara o cafea tare ca piatra; sa tot fie un soi de predecesor al espressorului cu 15 bari presiune. Se gasesc in toate hypermarketurile si cu siguranta si in afara lor, de dimensiuni si chiar culori variate. Eu am una inox care se infierbanta mai ceva ca iadul si tre sa am grija cand prepar a doua runda de cafea. Pentru ca, desigur, nu are capacitate mai mare de 100ml. Deci trebuie sa dansez acest tango de 2 ori. Inventia asta se desface de la mijloc, apa se pune in partea de jos iar deasupra ei se aseaza un suport cu mici orificii; in acesta din urma se pune cafeaua, iar apoi se monteaza partea de sus. Se lasa la fiert, pret de cateva minute, iar cafeaua e gata atunci cand a 'urcat' in partea de sus a recipientului. O lasam la racit intr-o farfurie pe cat posibil intinsa. Cata vreme se raceste cafeaua, am avut timp sa ma preocup de oua. Separat galbenusul de albus, batut albusurile spuma cu nitica sare si galbenusurile cu cele 100g zahar+pliculetul de zahar vanilinat. Pozele de mai jos sunt stil 'before&after', cu galbenusurile. ----------------------------------------------------------------------------- Everything starts with two batches of freshly made coffee, using this Italian thing. This is used for making a strong coffee, like the ancester of the 15 bar pressure espresso machines these days. You can find it in almost all hypermarkets and not onlu there, in a variety of colours and sizes. I have one in stainless steel and it gets hot as hell whenever I use it, so I have to pay attention when doing the 2nd batch of coffee. And I have to do 2 batches, since mine has a 100ml capacity only. So I have to do the tango twice. This thing unfolds at the middle, you add the water in the part below and on top of such you add the coffee in the relevant device with wholes. You then put it back together and leave it to boil under a light flame for about 5 minutes or so, during which time the water climbs up to the upper part of the device. Then it has to be left to cool, preferably into a more flat plate. In the mean time, we need to prepare the eggs mix, and to this end I separated the eggwhites from the eggyolks, and beaten the first ones with a sprinkle of salt and the latter ones with the entire sugar amount. The below pic shows the eggyolks, before and after being beaten to a creamy consistency. Before&after si cu albusurile. ----------------------------------------------------------------------------- Before& after for the eggwhites. Dupa asta, nu-mi mai ramasese decat sa le impreunez. Asa ca am adaugat mascarpone peste galbenusuri, am omogenizat putin cu mizerul si am adaugat apoi si albusurile. In cazul celor din urma, fara mixer, pentru a nu 'distruge' bulele de aer. ----------------------------------------------------------------------------- After such was done, I only had to put everything together. So I added the mascarpone to the eggyolks mixture and gave it another mix with the help of my mixer. I then added the eggwhites mixture, but I no longer used the mixer for them, since it would have destroyed the flufflyiness. Apoi am lasat crema la rece nitel, cata vreme m-am apucat de montaj. Am ales o tava jena cu capac, pentru ca aroma sa se mentina in frigider. Am pus putina crema pe fundul vasului, pentru ca piscoturile sa nu se lipeasca de fundul vasului atunci cand va fi cazul sa servesc o portie. Am pus rapid piscoturile, unul cate unul, in cafeaua deja racita, o fractiune de secunda pe fiecare parte. Secretul ar fi sa ne miscam rapid, pentru ca piscoturile care au atras prea multa cafea vor transforma prajitura intr-un... lac. Daca vi se par prea 'tari', promit ca se insiropeaza cata vreme vor sta in frigider, acoperite de crema. ----------------------------------------------------------------------------- I then left the cream to cool for a bit, while I had to set up the Tiramisu. I chose a Jena dish with a lid, since I wanted all flavours to be kept inside. I added a sprinkle of cream on the bottom of the dish so that the Savoiardi would not clinch to the bottom of the tray making in impossible to get out a serving without ruining the looks of it. I quickly dipped the Savoiardi in the cooled coffee, one by one and for about a milisecond on each side. The secret with this operation is to be as quickly as possible so that the Savoiardi don't get too much coffee, because in this case you will most likely end up with a lake-looking Tiramisu, Don't worry if you feel the Savoiardis are too hard; I promise you this: they will get much softer while staying in the fridge, covered with cream. Sigur, am continuat succesiunea de piscoturi pana cand 'armata' a acoperit fundul vasului. Apoi am turnat jumatate din cantitatea de crema peste ele. Acelasi lucru cu a doua generatie de piscoturi, si gata. ----------------------------------------------------------------------------- Sure, I carried on with the Savoiardis on an on until the bottom of the dish was covered fully. I then added half of the cream and another layer of Savoiardis on top of it, then the other part of cream and done. Nu era tiramisu daca nu adaugam o ploaie de cacao buna deasupra, asa ca am facut apel la o strecuratoare fina si am facut sa ploua cu cacao in strat generos. Bine, eu am un blog, se pare, asa ca am salvat ceva ramasite pentru un display mai ... stylish. ----------------------------------------------------------------------------- It wouldn't have been a Tiramisu if I wouldn't added a sprinkle of cocoa powder on top, so I used a fine strainer so that the cocoa would 'rain' in a generous and fine layer. Si acum vine partea cea mai grea din aceasta reteta. Recomandarea sa o lasi la rece peste noapte si sa o consumi a doua zi. Rezultatul se promite a fi unul fenomenal, insa personal nu cunosc pe nimeni care sa fi asteptat atat pentru Marele Clasic italienesc. :)
----------------------------------------------------------------------------- And now comes the harder part of this recipe. The recommendation to leave it to rest over night and eat it the next day. They promise the result should be amazing, however I don't personally know one who actually waited this long for this true-to-soul Italian Classic dessert. :) ----------------------------------------------------------------------------- TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. SUMAR: Ce am folosit pentru 2 flamanzi: o ceapa alba 2-3 ciuperci mari si brune, daca se poate 1 catel de usturoi 1 cana (cca. 150 g) orez prefiert (Arborio e destul de inaccesibil) 1 ceasca (cca. 100ml) vin alb sec 1 fir ceapa verde 1 lingura mare de mascarpone 1 lingura parmezan proaspat razuit (eu am folosit Grana Padano) o jumatate de piept de pui dezosat, in versiunea pentru Carnivor; ulei de masline, unt (cat o nuca) o lingurita de zeama de lamaie sare, piper, oregano apa fierbinte (merge bine si supa de legume, dar eu nu am avut) Ce-am gresit: Mai nimic, de data asta; revin cu un update cand sau daca imi dau seama. A. Poate fi orezul, non-Arborio, ar spune italienii vero. Sau supa de legume in loc de apa. Ce fac mai bun sau mai bine data viitoare: Pun si dovlecel; acum nu mai aveam prin frigider. Si, desigur, orez Arborio. De unde am reteta: Combinatie intre ce am vazut pe net (mai multe retete) si ce am mancat (si mi-a placut) la restaurante cu specific Italian. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2 hungry people: 1 white onion 2-3 big brown mushrooms, if possible 1 clove of garlic 1 cup (about 150 g) paraboiled rice (Arborio rice is pretty inaccesible) 1 teacup (about 100ml) dry white Whine 1 spring onion 1 big scoop of mascarpone 1 big tablespoon of freshly grated Parmigiano (i used Grana Padano) some olive oil and butter (about the size of a walnut) one half of boneless chicken breast, for my Meat-Lover. 1 teaspoon of lemon zest salt, pepper, oregano some hot water (or vegetables soup) What I did wrong: I can't quite tell this time; i'll be back with an update when I figure this out. Oh, might be the rice, which was not Arborio, Italians might argue. Or it can be the lack of vegetables soup, instead of water. What I need to do better or tastier the next time: I should add some zucchini; I didn't have this time. And sure, Arborio rice. How I came across this recipe: This is a mix of various recipes seen online and what I've eaten (and liked) in Italian restaurants. Totul a inceput cu o craticioara mica (sa fi avut capacitate de max.3 litri), in care am asezat o suvita de ulei de masline si nitel unt. fireste, dupa ce uleiul s-a incins si untul e aproape topit, am sotat acolo nitel ceapa tocata, pana ce a devenit usor sticloasa. ----------------------------------------------------------------------------------------------------- Everthing started with a small sized pot (mine was about 3 l), in which I added just a splash of olive oil and the butter; surely, after the oil was hot enough and the butter almost melted, I added the diced onion and left it to become glassy-looking. Am pus apoi ciupercile brune taiate grosier; le-am invartit pe toate cat sa se zapaceasca. Am pus usturoiul tocat fin si orezul si am potrivit de sare si piper; am invartit cu simt de raspundere, pana ce orezul s-a acoperit putin de 'unsoarea' din cratita. ----------------------------------------------------------------------------------------------------- I added my roughly chopped mushrooms and give that all a stir; then, I added the finely diced garlic clove and seasoned. Afterwards, I once again give it a steady stir up until the rice was slightly covered in the grease from the pan. n faza aceasta, devenise limpede ca povestea avea nevoie disperata de ceva lichid; asa ca am adaugat vinul si am lasat sa bolboroseasca nitel, cat sa se evapore. Dupa ce lichidul a fost absorbit aproape in totalitate, am continuat sa adaug apa fierbinte, de fiecare data numai cat lichidul sa acopere orezul (exclus clasica balta generata de raportul 3-4 cani de apa la una de orez, adaugate toate deodata - aia merge la pilaful romanesc). Merge si mai bine supa de legume in loc de apa, dar eu nu am avut la indemana. ----------------------------------------------------------------------------------------------------- At this stage, it was clear this pot needed some liquid ASAP; so I added the wine and left it to simmer so that the alcohool aired out. Once the liquid was almost totally absorbed, I kept on adding hot water, little by little, so that each time the liquid would just merely cover the rice (don't pour all water at once). Vegetables soup works even better, but I had none. Dupa ce am adaugat prima apa si ea a fost aborbita, am pus mascarponele si din nou apa fierbinte, potrivit aceleiasi reguli. Am verificat din nou sa fie potrivit de sare si piper. Am repetat operatiunea cu grija ca povestea sa nu se lipeasca de fundul vasului, deci amestecand periodic. ----------------------------------------------------------------------------------------------------- After adding the first dash of water and after the same being almost fully absorbed, I added the mascarpone and once again hot water, according to the same rule of merely covering it. I cheked the taste to be salty and peppery enough and repeated this task making sure the risotto doesn't stick to the bottom of my pot, so I kept on stiring cautiously from time to time. Cand a fost aproape gata, am pus parmezanul si ceapa verde; i-am dat ocazia sa se topeasca si am verificat consistenta; a fost gata cand risotto a devenit cremos si bobul de orez fiert, dar o idee al dente (asta pentru ca asa ne place noua). Am pus o ploaie de oregano uscat si l-am mai lasat cu capacul pus, sa se hodineasca nitel. ----------------------------------------------------------------------------------------------------- When the rizotto was almost ready and the rice grain almost fully cooked, I added the parmesan and diced Spring onion; I gave it some time in order for the parmesan to be melted and checked its consistency; the risotto was finally ready when creamy and the rice grain very slightly al dente (this is how we like it). I then added a splash of dry oregano and left it with the lid on to rest for another bit. Intre timp, am incins si tigaia grill. Sigur ca i-am dat si lui putina atentie si l-am masat in prealabil cu un mix din ulei de masline, sare, piper, oregano si un strop de zeama de lamaie. L-am pus pe foc si, cand s-a rumenit destul, l-am taiat oblic si l-am asezat peste risotto, impreuna cu o (alta) ploaie de parmezan. ----------------------------------------------------------------------------------------------------- Sure, in the mean time I had a hot grill pan ready just waiting for me. And certainly I had to give it some attention and gave the chicken a quick Shiatsu massage with a mix made from some olive oil, salt, pepper, oregano and the lemon zest. I popped it on the grill and - when nice and brown - I cut it in diagonal and placed in over the risotto on the same plate, with a dash of some (more) parmesan. Delicios. Sau, cum ar spune italianul, Delizioso.
----------------------------------------------------------------------------------------------------- Delish. Or, as the Italian might say, Delizioso. ----------------------------------------------------------------------------- TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. |
Author"I'm a TRYsexual. I'll try anything once!" (Sam Jones, SATC) Archives
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