Sa fim intelesi de la bun inceput: placinta dobrogeana are cateva caracteristici esentiale, legate de foile facute de la zero, umplutura cu branza sarata si - desigur - gustul delicios. Pentru ca nu toata lumea poate intelege sau fi de acord cu asta, cineva o fi inventat si placinta cu mere. Ca sa fim agreati, o facem si pe asta cu mere sau pe cea cu branza dulce, dar rogu-va nu le mai numiti placinte dobrogene. Ca ni se cam strepezesc dintii, celor care am crescut cu adevarata placinta dobrogeana. ----------------------------------------------------------------------------- This is a recipe for a Romanian traditional pie, which is usually made with sour cheese, pastry sheets made from scratch and gets along with the reputation of being excellent in terms of taste. People these days make it with apples or sweet cheese stuffing, but this is by no means the traditional way of making it. Here's what we need to do. SUMAR: Ce am folosit pentru o tava de placinta (eu am facut doua, una cu mere si una cu branza): Pentru foi: 500g faina alba (eu folosesc Arpis si de regula sunt multumita) 150-200ml apa calduta 2 linguri de otet de mere 2 linguri de ulei un praf de sare ulei+faina din belsug pentru intins foile Pentru umplutura de branza: 500g branza proaspata sau urda 250-300g branza telemea, eu am pus de oaie 3-4 oua 1 lingura de smantana putina sare putin susan Pentru umplutura de mere: cam 1kg mere rosii bine coapte 250-300g zahar cca. 50g unt un baton de scortisoara 1 ou+1 lingura de smantana putin zahar brun Ce-am gresit: Pai sunt semi-experta la placinte. Ce fac mai bun sau mai bine data viitoare: Nu stiu daca o reteta clasica precum aceasta mai poate fi imbunatatita in vreun fel. As zice ca nu. De unde am reteta: Reteta in sine e un clasic in viata, insa reteta de foi este de aici, si e corecta (da, nu se foloseste agent de crestere, ci otetul actioneaza pentru fragezire iar foaia e atat de intinsa incat se fragezeste imediat). ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 1 pie (i bakes 2, one with cheese and one with apples): For the pastry sheets 500g plain white flour 150-200ml warm water 2 tbsp. apples vinegar 2 tbsp. sunflower oil some salt For the cheese stuffing 500g cottage cheese 250-300 regular cheese 3-4 eggs 1 tbsp. sour cream some salt&sesame For the apple stuffing about 1kg apples 250-300g sugar about 50g butter 1 cinnamon bar 1 egg+1 tbsp. sour cream some brown butter to be sprinkled on top What I did wrong: Not much, since this recipe comes in really easy to me. What I need to do better or tastier the next time: I believe this is so tasty there is not much room for improvement. How I came across this recipe: This recipe is in fact a classic; the recipe I used for the pastry sheets however is from here and it is correct (yes, there is no leaven used and this is because the vinegar will act as a moisturer and will work fine considering the pastry sheets are very thin). Totul a inceput in mod corespunzator, cu foile de placinta. Am facut coca pentru prima placinta si apoi coca pentru cea de a doua; motivul 1 e ca,coca trebuie sa se odihneasca putin pana cand se poate lucra si al doilea este acela ca pot respecta cantitatile si amesteca mai usor. Cand coca e omogena, se tranteste de masa de 20 de ori; asta ajuta la fragezirea ei, pe langa faptul ca e distractiv si detentioneaza muschii corpului. :) Dupa ce coca e gata, se taie in doua, se unge cu ulei si se lasa sa stea cca. 20min. acoperita cu un servet. ----------------------------------------------------------------------------- Everything started with the pastry sheets; i mixed all ingredients manually until everything was homogene. After that, it needs to get slammed 20 times on the table; this actually helps the dough to get moist. Then, we cut the dough in two and use sunflower oil to grease it; then, it needs to stay covered for 20 minutes or so. Dupa cele 20 de minute, ne inarmam cu un sucitor si intiiiiindem cocca pana cand ajunge sa fie atat de subtire incat sa se vada masa prin ea. Pentru asta, trebuie sa adaugam faina pe masa si pe foaie de fiecare data cand coca devine lipicioasa. Cand coca este destul de intinsa, o ungem bine cu ulei si incepem sa punem umplutura; foaia ar trebui adunata de pe margini asa incat sa formeze un dreptunghi si ar fi bine sa avem ulei si umplutura in fiecare 'cuta' pe care foaia o face. Rasucim nazdravania asta din ambele margini exterioare catre interior, pe latura lunga, ca in imagine. ----------------------------------------------------------------------------- After the 20 minutes have passed, we reach a dough rolling pin and work our way until we get to a very thin sheet, so thin we can see the table right through it. In this respect, we need to make sure the sheet and table are well saturated with flour and the sheet is not sticky. When the sheet is thin enough, we grease it with sunflower oil and start adding the filling; the sheet should be gathered from the exterior longer both sides to the interior, like shown in the picture. We should make sure we have filling and oil grease in every fold of the sheet. Apoi merge in tava, cu cat mai rotunda cu atat mai spectaculoasa. Un ou batut cu smantana si putin susan merg bine deasupra; mixul de smantana+ou ajuta la rumenire si fragezirea crustei. ----------------------------------------------------------------------------- Then, this goes in a baking tray and if the latter is round shaped, then the result will be spectacular. An egg beated with one tablespoon of sour cream will help make the pie crust moist but still appealing and the sesami seeds work fine with the cheese. Am procedat la fel si cu a doua foaie, care incape perfect langa cealalta, tot circular. ----------------------------------------------------------------------------- I did the same for the other piece of dough, which I placed in the same tray circularily. Umplutura de branza e cat se poate de simpla: branza telemea razuita si branza proaspata se amesteca impreuna cu 2-3 oua; compozitia rezultata ar trebui sa fie relativ umeda si destul de sarata la gust; puteti adauga sare, daca e necesar. ----------------------------------------------------------------------------- The cheese filling is as simple as it gets: the cottage cheese and grated cheese mix together with 2-3 eggs until we get a filling that is pretty salty and rather moist but not pouring. Compozitia de mere porneste de la merele razuite, calite intr-o tigaie cu putin unt, zaharul si batonul de scortisoara. Sunt gata atunci cand sucul din mere s-a evaporat, deci ar fi bine sa le scurgeti inainte sa fie adaugate in tigaie. Ideea e sa nu emane lichid in timpul coacerii. ----------------------------------------------------------------------------- The apple filling starts with grated apples, sauteed in a frying pan with some butter, sugar and cinnamon bar. The apples are ready when the apple juice is all evaporated; the point here is not to have any apple juice pouring around in the baking tray. Am procedat identic si pentru placinta de branza, ca si pentru cea de mere; doar ca, in loc de susanul de deasupra, am pus putin zahar brun, care se caramelizeaza frumos. ----------------------------------------------------------------------------- I did the same for both pies, only instead of sesami on top I added brown sugar for the apple pie; it helps caramelise much better. Tot ce pot sa (mai) spun este ca a fost absolut delicios. ----------------------------------------------------------------------------- All I can (further) add is that this was absolutely delish. ----------------------------------------------------------------------------- TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE.
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Author"I'm a TRYsexual. I'll try anything once!" (Sam Jones, SATC) Archives
February 2017
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