sâmbătă, 11 august 2012

Tocanita sarbeasca(Szearb tokany)



O mancare excelenta de vara, usoara si delicioasa, desi se numeste "tocanita sarbeasca" aceasta reteta o veti gasi in bucataria maghiara, pentru mine este o reteta draga sufletului meu pentru ca este mostenire de la bunica mea, cea care a fost primul meu mentor, gusturile copilariei nu se uita niciodata, si daca vin si de la cineva talentat nativ in ale bucatariei, cum era bunica mea, atunci cu atat mai valoroasa este mostenirea. Dar sa trecem la treaba!

Tocanita sarbesca (Szearb tokany)


Ingrediente:

- 6 cepe albe mari;
- 6 rosii coapte si carnoase;
- 2 ardei capia rosii;
- 1 ardei verde;
- cimbru proaspat;
- 50 ml ulei de masline;
- 1 lingura de faina;
- 150 ml lapte;
- supa de pui;
- sare;
- piper;
- patrunjel;
- zahar numai daca rosiile nu sunt suficient de gustoase;

Se taie ceapa solzisori, la fel si ardeii, rosiile se curara de coaja, patru se taie cubulete iar doua se dau pe razatoarea mare.
Se pune intr-o cratita uleiul de masline la incins, se adauga la inceput ceapa, cand devine translucida se adauga ardeiul, se amesteca din cand in cad si se poate adauga 1/2 cana de supa de pui, cand ardeiul s-a inmuiat se adauga rosiile. Se adauga sare, piper si cimbru. Daca nu este suficient de dulce adaugam 1/2 lingurita de zahar. Fierbem timp de 10 minute. Amestecam faina cu laptele rece(pentru a nu face cocoloasa) si il adaugam in tocanita. Mai tinem la foc pane se leaga si adaugam patrunjel din abundenta!
Se consuma preferabil cu paine calda! Poate fi servita si ca garnitura pentru muschiulet de porc sau piept de curcan la gratar!
Tip: Cine vrea sa fie o mancare de post poate drege la final cu lapte de migdale.
Pofta buna!


A great summer dish, light and delicious, although called "Serbian stew" this recipe you will find in Hungarian cuisine for me is a recipe dear to my soul that is inherited from my grandmother, who was my first mentor, you never forget childhood tastes, and if they come from someone talented in the kitchen, as was my grandmother was, then more valuable is the legacy. But let's get to work!

  Serbian stew

Ingredients:

- 6 large white onions;

- 6 red ripe and fleshy;

- 2 red bell peppers;

- 1 green pepper;

- Fresh thyme;

- 50 ml olive oil;

- 1 tablespoon flour;

- 150 ml milk;

- Chicken soup;

- Salt;

- Pepper;

- Parsley;

- Sugar if tomatoes are not only tasty enough;

Cut onion small slices, as well as peppers, peel tomatoes, cut into cubes four, and two give to grate.

Place in a saucepan in hot olive oil, add the onion first, it becomes translucent, add peppers, stir from time to fall and you can add 1/2 cup chicken broth, pepper when softened add tomatoes. Add salt, pepper and thyme. If not sweet enough add 1/2 teaspoon sugar. Boil for 10 minutes. Mix flour with cold milk (to not lumpy) and add to the stew. May keep the heat and add parsley. 

Preferably consumed with fresh bread! Can be served as garnish for pork tenderloin or grilled turkey breast!

Type: Who wants to be a vegetarian food the item can tinker at the end with almond milk.

Bun apettite!




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