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- 2 large boxes of peas
- 2 onions
- 2 cloves of garlic
- 1 green bell pepper
- 1 teaspoon thyme
- 4 tablespoons oil
- 3 tablespoons tomato paste
- smoked ribs
Preparation time: less than 60 minutes
RECIPE PREPARATION Peas with smoked ribs:
Chop the onion and small pepper and fry in hot oil, then add the ribs cut into small pieces and tomato paste. Mix and leave to fry for another 10 minutes while washing the canned peas in a stream of cold water then add over the ribs and add enough water to cover the peas. Boil until the water decreases and the peas thicken, add the delicacy, thyme, pepper, and finely chopped garlic and leave on the fire for 15 minutes, then add the fresh dill. minced.
Pork chop with peas and green beans.
Pork chop with peas and green beans (garden), prepared with carrots, cauliflower, tomatoes and white wine
Peas with lamb
Pea recipe with lamb meat, prepared with fresh or canned tomatoes, tomato paste and onion
Chickens with green peas
Chickens with fresh or canned green peas prepared with chives, smoked ribs and mushrooms in white wine sauce
Pea food with textured soy
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Quality cabbage with smoked ribs à la MasterChef. What is the recipe that amazed Chef Catalin Scarlatescu
Cristian Neacsu, a professional welder, managed to impress at MasterChef with a common food, which any Romanian knows how to make. But only he made the chefs eat with an unstoppable appetite.
Who would have thought that a cabbage with polenta could impress the three chefs at MasterChef? No one.
Even Cristian Neacsu was distrustful at first. Before appearing with sauerkraut in front of the chefs, Cristian Neacsu sincerely declared that he is afraid of Catalin Scarlatescu. "He may hit you on the head with the tray if you're not careful."
That didn't happen, on the contrary. Chef Catalin was the one who couldn't stop eating the cabbage he made.
The competitor received 3 Yes and goes on. & ldquoI broke it, let my mother die! & rdquo escaped Neacsu Cristian, as he left with his apron, and the jurors started laughing out loud.
Neacsu Cristian revealed for Foodstory.ro what are the miracle ingredients that turned his quality cabbage into a delicacy. See here the recipe = & gt hardened cabbage with smoked ribs & agrave at MasterChef
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Recipe for cooking bean stew with smoked homemade ribs
One of the traditional Romanian culinary dishes is the bean stew. Depending on the ingredients of this preparation, there are several variants of iahnie. The recipe below shows a bean dish cooked according to Transylvanian customs, using traditionally smoked ribs.
Ingredients bean stew with smoked house ribs
- 1 kg of beans
- 2-3 tablespoons of flour
- 50-100 ml oil
- 1 teaspoon buoy
- 2-3 pieces of garlic
- smoked ribs
Method of preparation
Put the beans to boil, if it is older then it is recommended to keep it in water for a few hours, before cooking. In another pot, put the house ribs to boil so that the salt and smoke come out of it, then strain it and put it together with the beans.
After the beans and ribs are cooked, prepare the rantas.
Heat the oil and flour as much as it contains (2-3 tablespoons, depending on how much sauce you want to make and how thick you want it to be). After frying a little flour, put 1 teaspoon of paprika in oil and quench with water in which he boiled the beans.
Then add the beans and boiled ribs, 2-3 pieces of crushed garlic and bring to the boil (about 5 minutes).
Bean stew with smoked ribs
2 pork chops, 250 g Bonduelle peas, 100 ml olive oil, a red pepper, 200 g smoked ribs, green parsley, 100 g cheese, salt, pepper, herbs from Provence, 3 bay leaves, 10 berries black pepper, 150 ml white wine, a tablespoon of dehydrated vegetables without salt
1. The washed and sliced chops are cut so as to obtain a pocket, then sprinkle with salt and pepper.
Heat the oil a little and cook over high heat for about 7 minutes, the peas with diced peppers and smoked ribs cut into thin strips. Season with salt and pepper, leave to cool a bit and then add the grated cheese and finely chopped greens.
2. Fill the chops with the pea filling then grab the mouths of the pockets with bamboo toothpicks and place them in a tray, sprinkle with a little olive oil, sprinkle over them the dehydrated vegetables without salt, season with the mixture of herbs of Provence. Pour the wine and 250 ml of water, put the bay leaves and peppercorns. Cover the tray with aluminum foil and bake for about 30-40 minutes. Remove the tray and set the foil aside, wet the chops with the sauce from the pan and leave for about 30 minutes, until nicely browned.
After the chops are done, remove the toothpicks and slice and serve with a garnish of potatoes or rice.
Try this video recipe too