Drob recipe by our ambassador Cristina:
Ingredients:
- 800 chicken liver
- 4 eggs
- 2 hard boiled eggs
- 6-8 green onion
- 2 cloves of garlic
- a handful of chopped fresh parsley and another with fresh dill, chopped
- salt and pepper
- oil or butter to the pan and bread crumbs or parchment paper
Boil in salt water the chicken livers for 15 minutes, drain and let cool. Peel the boiled eggs. Cut the green onion (including the green part) and crushed the garlic. Cut into very small cubes chicken livers or you can grate on the large grater. Mixed with onion, garlic the chicken livers, add the 4 beaten eggs slightly, salt, pepper, parsley and dill and mix with your hands. Buttered or oiled pan a 24cm and sprinkle the breadcrumbs or place the baking paper. Pour into the pan 1/2 of the mix, put the two hard-boiled eggs, peeled, in the length of the pan and cover with the advanced mixture. Bake at 190-200 ° C for 30 minutes or until it is cooked (do not overcook ). Cut and serve cold.
In our cooking trip around the European Community countries, Drob represents Romania.
Romania is a country located at the intersection of Central and Southeastern Europe, bordering on the Black Sea. Romania shares a border with Hungary and Serbia to the west, Ukraine and Moldova to the northeast and east, and Bulgaria to the south. At 238,400 square kilometers, Romania is the eighth largest country of the European Union by area, and has the seventh largest population of the European Union with more than 19 million people. Its capital and biggest city is Bucharest, the tenth largest city in the EU.
Romanian recipes of the European Community Culinary ABC (in alphabetic order, of course):
Romanian recipes of the European Community Culinary ABC (in alphabetic order, of course):
- Ardei umpluti - Uomo in Bagno, Un uomo dal bagno alla cucina
- Biscuiți cu nuci - Rosa Maria, Torte e dintorni
- Borș - Simona, Briciole
- Branzoaice trandafir - Elena, Zibaldone culinario
- Bulz ardelenesc - Resy, Le tenere dolcezze di Resy
- Chiftele de vinete - Mony, Gata da plar
- Ciolan afumat cu fasole boabe - Alessandra, Food 4 thought
- Ciorba de laptuci romena - Anima Paleo, Armonia Paleo
- Ciorba de perisoare - Cindy, Cindystar
- Ciorba de perisoare - Lucia, Torta di rose
- Ciorba taraneasca - Rosa Maria, Torte e dintorni
- Ciuperci invelite - Alessia, Le bisquit à soupe
- Covrigi - Gaia, Profumo di mamma
- Cozonac - Cindy, Cindystar
- Cozonac - Lynne, Cafe Lynnylu
- Cozonac - Tamara, Un pezzo della mia maremma
- Dolce romeno al uvetta- Speedy, A tutta cucina
- Fasole bătută - Simona, Briciole
- Gogosi - Haalo, Cook (almost) anything at least once
- Indushaim - Brii, Briggis' home
- La torta di mele della nonna di Any - Roberta, The dreaming seed
- Mamaliga cu branza - Martissima, Mangiare è un po' come viaggiare
- Mancare de praz cu masline - Terry, Crumpets & Co.
- Mancarica de bob - Cristina, La cucina di Cristina
- Mititei o mici - Anima Paleo, Armonia Paleo
- Orez cu prune uscate - Oana, Amintiri din Bucatarie
- Papanasi fierti - Nicoleta, Agenda di Nico
- Papanasi prajiti cu smantana si dulceata - Resy, Le tenere dolcezze di Resy
- Pasca - Resy, Le tenere dolcezze di Resy
- Pasca rasucita - Brii, Briggis' home
- Pasca rasucita - Cindy, Cindystar
- Placinta cu mere - Brii, Briggis' home
- Placinta cu mere - Resy, Le tenere dolcezze di Resy
- Prajitura cu capsuni - Elena, Zibaldone culinario
- Sarmale - Anna e Peppe, Cibi di casa
- Sarmale - Sara, L'eleganza del polpo
- Supa de pui cu galuste de gris - Aiu', Trattoria MuVarA
- Tocanita de pui cu mamaliga - Cristina, Tutto a occhio
La revedere!
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