Gnocchi cu creveti si sos de vin alb

 Daca v-ati saturat de clasicele paste si sunteti totusi fideli bucatariei italiene va propun o noua reteta de gnocchi. Daca nu aveti timp sau chef sa ii faceti in casa puteti sa cumparati gnocchi dar numai produsul proaspat din frigider, nimic din raft!!! Sosul este gata in 8 minute!!


Gnocchi cu creveti si sos de vin alb


Ingredients:

- 6 cartofi;
- 2 cani de faina;
- 2 galbenusuri de ou;
- 400 g creveti proaspeti;
- 1 cutie smantana dulce;
- 50 ml ulei de masline;
- 50 ml vin alb;
- 5 catei de usturoi;
- 6 frunze de busuioc;
- piper;
- sare;

Incepem cu partea mai grea a retetei, si anume gnocchi, fierbem cartofii in coaja, cat sunt inca calzi ii curatam si ii dam pe razatoarea mare, incorporam faina, galbenusurile de ou(batute in prealabil) si o lingurita de sare. Framantam incet cu mana( nu folosim mixer sau alte ustensile!!!). Facem cateva role din coca si taiem la o dimesiune de 3-4 cm.
 Punem apa la fiert.
Ne ocupam acum de sos, intr-o cratita punem la incins uleiul de masline si adaugam usturoiul, cand acesta devine auriu adaugam crevetii, asezonam cu sare si piper, dupa 2 minute adaugam vinul alb si lasam cateva minute sa se evapore alcolul. Adaugam busuiocul si smantana dulce. Asezonam din nou daca este nevoie.
 Cand apa clocoteste punem gnocci la fiert si ii lasam pana ce ies la suprafata, cam 2-3 minute. Se scot direct pe farfurii si peste ei se pune sosul si de final putin parmezan Pofta buna!

If you're tired of pasta I propose a new gnocchi recipe. If you do not have time or mood to make them at home you can buy fresh gnocchi but only the product from the refrigerator! The sauce is ready in 8 minutes!!



Gnocchi with shrimp and white wine sauce

Ingredients:


- 6 potatoes;
- 2 cups flour;
- 2 egg yolks;
- 400 g fresh prawns;
- 1 carton heavy cream;
- 50 ml olive oil;
- 50 ml white wine;
- 5 cloves of garlic;
- 6 basil leaves;
- Pepper;
- Salt;

We start with the worst of the recipe, namely gnocchi, we boil the potatoes in their skins, while they are still worm we clean them and grate , incorporate the flour, egg yolks (beaten beforehand) and a teaspoon of salt. Knead gently by hand (do not use mixer or other tools!). Make some rolls of dough and cut at 3-4 cm dimes.
Put water to boil.
We deal now sauce in a saucepan put the hot olive oil and add garlic, when it becomes golden add the shrimp, season with salt and pepper after 2 minutes add the white wine and let evaporate few minutes the alcohol. Add basil and heavy cream. Season again if necessary.
  When water boils put gnocchi to boil and let them until they surface, about 2-3 minutes. Remove to the plate and put the sauce over. Put some parmesan cheese. Bon Apettit!

Varza a la Cluj

Multa lume zice ca, "varza a la Cluj", este reteta de sarmale ale celor lenesi care nu au chef sa infasoare la sarmalute. Eu zic ca este pentru cei ca mine care de fiecare data cand manaca sarmale aduna varza de la toata lumea aflata la masa!!! Soacra mea mereu cand face sarmale mai toaca niste varza in plus si o pune peste sarmale pentru "Ella"! Dar haideti sa facem "varza a la Cluj" si sa ne pronuntam dupa, nu?

Varza a la Cluj

- 600g pulpa de porc tocata;
- 150g orez bob rotund;
- 2 buc varza murata;
- o ceapa;
- 1/2 ardei rosu tocat foarte marunt;
- o lingura pasta de tomate;
- 300 ml smantana;
- cimbru;
- sare;
- piper;
- foaie de dafin;
- 100 ml ulei de floarea soarelui;

Tocam varza foarte fin, la fel si ceapa si ardeiul.Intr-o cratita punem la incins 50 ml de ulei si adaugam ceapa, dupa 2-3 minute punem ardeiul apoi varza. Adaugam o cana de apa si lasam sa fiarba la foc mic. Amestecam din cand in cand. Mai adaugam apa daca este nevoie. Asezonam cu piper si cimbru(sare nu punem deoarece varza murata este suficient de sarata. Fierbem pana ce varza s-a inmuiat. Spre final adaugam o lingura de pasta de tomate.
Fierbem orezul timp de 10 minute in apa putin sarata.
Intr-o alta cratita punem 50 ml ulei la incins si adaugam carnea de porc tocata, asezonam cu sare, piper si cimbru. cand este aproape gata adaugam orezul bine scurs si omogenizam.
Montam varza a la Cluj intr-un vas de ceramica(daca nu aveti atunci int-o cratita nonstick care poate fi folosita la cuptor. Ungem vasul cu untura de porc(sau ulei) si punem un strat de 2 cm de varza, un strat de carne, un strat de smatana, apoi din nou un strat de varza, si inca putina smantana la final.
Decorati cu felii de rosii proaspete si cimbru! Serviti cu smantana si mamaliga sau paine de casa!
Pofta buna!!

Many people say, "Cabbage a la Cluj" is for those lazy to make cabbage rolls, those whom are not in the mood to wrap the stuffed cabbage leaves. I say it is for people like me who like more cabbage than the stuffing from the stuffed cabbage. My mother always make chop some extra cabbage and put over  the stuff cabbage for "Ella"! But let's do "Cabbage a la Cluj"!

Cabbage a la Cluj

- 600g minced pork leg;

- 150g round grain rice;

- 2 pcs sauer cabbage;

- An onion;

- 1/2 red pepper finely;

- One tablespoon tomato paste;

- 300 ml sour cream;

- Thyme;

- Salt;

- Pepper;

- Bay leaf;

- 100 ml sunflower oil;


Cut the cabbage very fine, as well as onions and put in a saucepan pepper. Put 50 ml hot oil and add onion, pepper and then after 2-3 minutes put cabbage. Add a cup of water and let it simmer on low heat. Stir occasionally. Add more water if needed. Season with pepper and thyme (because we do not salt sauer cabbage is salty enough. Simmer until the cabbage has softened. Towards the end add a tablespoon of tomato paste.

Boil rice for 10 minutes in water salty.

In another pan put oil 50 ml to hot and add minced pork, seasoned with salt, pepper and thyme. it is almost ready add the rice and mix well drained.

Cabbage a la Cluj mount a ceramic bowl (if you do not then  put in a nonstick pan that can be used in the oven. Brush dish with pork lard (or oil) and put a 2 cm layer of cabbage, a layer meat, a layer of sour cream, then again a layer of cabbage, and still a little cream at the end.

Garnish with slices of fresh tomato and thyme! Serve with polenta and sour cream and homemade bread!

Bon appetite!