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Polenta cake with mushrooms and sausage

Polenta cake with mushrooms and sausage


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We boil the water to make the polenta. During this time we prepare the filling: heat a small onion and then the mushrooms. After we harden them, we put them aside from the fire. Add salt and pepper and mix. In another pan, heat an onion cut into scales and then add the sausages. We fry them and put them aside from the fire. We take a heat-resistant dish and grease it with butter. We put the first layer of polenta, then half of the mushrooms mixed with half of the ricotta, over a layer of simple hardened mushrooms, and over them a layer of telemea. We put another layer of polenta, sausages, the rest of the ricotta, then another layer of cheese. Finish with a layer of polenta. Put in the preheated oven at 200 ° C for 15-20 minutes. When it is ready, sprinkle with grated Parmesan cheese or telemea, as soon as we take it out of the oven.

We will serve the polenta cake hot.

Good appetite!


Dâmbovița PIG DRUM from CUZA's time


As he tells them KERA CALIȚA from Jariștea Locantă: "Around the time of Vodă Cuza, the people of Bucharest, in the inns of the time, when there was a kind of piglet with pork ribs with beans, nicknamed" pork drums ", used to crowd sometimes at the Inn with Lime, sometimes at the Inn of at Sfântul Gheorghe, sometimes at Hanul Galben, sometimes at Hanul Catrişoaiei.

The innkeeper struggled in a pinch to shred 3 kg of pork ribs, which he patiently fried in 200 ml of sunflower oil. Earlier in the day, the mistress of the duck together with the journeymen, dyeed the notched ribs full of meat stuffed with a teaspoon of thyme, 2 heads of crushed garlic, a tablespoon of paprika, a pinch of salt and black pepper as long as their hearts held.

The ten-year-old waiters waited in line for the enticing tambourines accompanied by beans and yahnie next to a large bowl of gogonele and sauerkraut & # 8230. ” Read the full story HERE!


Pasta ingredients: & # 8211 500 grams of mushrooms & # 8211 1 onion & # 8211 300 grams of finely chopped and finely chopped tomatoes & # 8211 1 clove garlic & # 8211 paprika & # 8211 salt & # 8211 2 tablespoons oil & # 8211 pasta In a deep frying pan pour the oil, add the washed and diced mushrooms + 2 tablespoons water. Lasati sa & # 8230

Ingredients: & # 8211 white cabbage (1 kg) & # 8211 1 bell pepper & # 8211 1 onion & # 8211 2-3 tablespoons broth & # 8211 salt & # 8211 2 tablespoons oil Finely chop the onion and pepper. Cut the cabbage into strips as thin as possible, we give them salt to soften. In a larger pot, cook the onion and pepper in 2 tablespoons of oil and a little water. After & # 8230


How to prepare chickpea salad with mushrooms and valerian

Wash, dry the salad and put it in a bowl. Add the drained chickpeas, the drained mushrooms and the olives.

From the salt, lemon juice and olive oil make a vinaigrette, mixing them and seasoning the salad. Mix gently and eat the salad immediately. Enjoy!

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* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

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Recipe: Stew with meat and smoked sausages

Stew with smoked meat and pork sausages, prepared with polenta, as my mother does, especially after the pork is cut and the meat and sausage prepared at home are smoked. Very tasty. But because I am bothered by the strong taste of smoking, I got used to putting smoked pork in the stew and I use homemade smoked sausages and smoked ribs. Pork will taste like smoked sausages.

Ingredients Stew with meat and smoked sausages
& # 8211 6 slices of smoked pork (you can also use smoked ribs)
& # 8211 6 & # 8211 8 pieces of smoked house sausages
& # 8211 lard
& # 8211 1 tablespoon grated flour
& # 8211 mamaliga cir
& # 8211 sare

Preparation Smoked stew and polenta wax
Wash the smoked pork well and put it in a pan, put 2 tablespoons of lard, let it fry a little, then add enough water to cover the meat and let it boil.

When the meat is almost cooked, let the water drop, add the smoked homemade sausages. Let it brown on all sides, you can add a little lard or oil and whoever prefers can put a little paprika.

Preparation Meat stew and smoked sausages

Meanwhile, the polenta cirrus is being prepared. Bring water to a boil with salt. When it boils, add the corn flour and let it boil for at least 30 minutes. From this circus we take 2 polishes that will be put in the stew.

preparation Smoked stew with polenta

After the meat and sausages are fried, add 1 tablespoon of white flour and quench with polenta. Allow to boil together until the water evaporates. Stew with smoked meat and polenta cirrus is served with polenta and pickles, especially sauerkraut or millet. It is very tasty.


Method of preparation

A delicious, healthy and undeniable stew

Peel and wash the onion and garlic, cut them into cubes and put them in oil for about 5 minutes.
Add the diced peppers and the cleaned, washed and sliced ​​mushrooms.
Let them boil covered in their own juice for about 10 minutes, then add the tomato juice, water, paprika, season with salt and pepper and put the pan in the oven for about 15-20 minutes until the sauce decreases and thickens.
At the end we add green dill. We serve stew with polenta. Good appetite!

Fasting stuffed mushrooms

Wash the mushrooms lightly so as not to break them, remove the tails and place them on a napkin to drain. queues

Mushroom and soy stew - fasting

Boil the soybeans according to the instructions (in water with vegeta). Separately, finely chop the onion,


  • In Turkey, this polenta is prepared with a special cheese from the Black Sea area (Karadeniz) called tel peyniri. It is similar to mozzarella in taste and texture but differs in appearance. Tel cheese is rubbed in the hands until thin strips resembling thick noodles are obtained.
  • Kuymak or muhlama is served directly from the pan in which it is prepared.
  • Water can be replaced with milk, this version being considered the rich version of the recipe.

We discovered the kuymak in Trabzon along with other goodies that I will present on the blog. At first I confused the name with another Turkish goodness, kaymak. What is a kayak? A creamy specialty similar in taste and appearance to mascarpone cream. Both are high in calories and to answer the following question: Fat polenta? Learn that Turkish polenta, yes. It is a very high calorie dish and although it is particularly good, it is only recommended once a week.


Polenta with mushrooms, garlic and sage

Whenever I wonder half what kind of garnish I prefer for a dish, starting with the list with polenta and continuing with pasta, potatoes or rice, as the case may be, the answer received never refers to the first term in the sequence. I mean, the polenta. Even with fish, I don't have much chance of convincing myself that polenta fits better than, say, some french fries. With this recipe, however, I managed the performance not only to sell the polenta, but even to put a second portion :). The truth is that the combination of polenta and mushrooms with sage and garlic is very good. In addition, instead of being made in water, polenta is based on a mixture of milk and poultry soup, which makes it even tastier.

My curiosity regarding the combination of polenta with mushrooms and garlic was aroused by one of Rachel Ray's shows and I thought it was worth trying (this, about the belief of some that only we Romanians eat polenta: P ). In that show, this garnish accompanied a beef steak with spices, wine and tomatoes, but I & # 8220sorted & # 8221 some grilled pork chops (so, for a quick meal during the week) and it went very well. good.

Ingredients (for 4-5 servings):
& # 8211 malai 180 g
& # 8211 mushrooms 500 g
& # 8211 milk 250 ml
& # 8211 chicken soup 500 ml
& # 8211 olive oil 3 tbsp
& # 8211 garlic 2 puppies (8 g)
& # 8211 dried sage 1 teaspoon
& # 8211 butter 20 g
& # 8211 salt, ground pepper

Bring the soup and milk to a boil in a smaller pot. Meanwhile, heat the olive oil in a larger pan and sauté the mushrooms (cleaned and / or washed, cut into thicker slices or halves if small). Add the garlic passed through the press and the dried sage (if you have fresh sage, put it at the end of the mushroom preparation process). Leave on the fire for a few minutes, stirring often, until the mushrooms soften. Add salt and ground pepper, turn off the heat. When the mixture of soup and milk has started to boil, put the corn in the rain, stirring constantly with a fork. Let simmer for about 7-8 minutes on low heat. Add a little salt (if you somehow used the concentrated cube soup, there is no need) and butter. Homogenize.

Turn off the heat and stir in the hardened mushrooms. Serve the polenta immediately, along with the chosen steak. When it cools, the polenta hardens, but it can be served the next day, after reheating it.


Ingredients

Step 1

Polished in layers

Polenta: Boil the milk with salt and when it boils, put the corn in the rain, stirring to prevent lumps. Cool. Separate the egg whites from the yolks. Mix the yolks with the polenta prepared earlier and then incorporate the beaten egg whites.

Meat bed: Saute the mushrooms for 5 minutes and then add the bacon and sausages.

Cheese bed: Mix the sheep's milk (which you break with a fork) with the bellows cheese, green onions and dill.

Assembly: grease with butter and line a cake form with baking paper. Put the first layer of polenta and smooth. Put the bed of mushrooms, bacon and sausages on top of it. Put another third of polenta and then the bed of cheese. Then we come up with another layer of polenta. Put cheese mixture on top and bake in the oven heated to 180 C for 40 minutes.

You can serve it with Greek yogurt or sour cream and season with pepper. Good appetite!


Video: Αλμυρό Κέικ με Μανιτάρια. Άκης Πετρετζίκης


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