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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Author"I'm a TRYsexual. I'll try anything once!" (Sam Jones, SATC) Archives
February 2017
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