We are searching data for your request:
Upon completion, a link will appear to access the found materials.
The smoked ribs are boiled for 1 hour, then removed on a plate. The water in which they boiled is kept.
Chop the onion, carrots and garlic and fry in a little oil and 2 tablespoons of water.
Add the smoked ribs, mix well and leave on the fire for a few minutes.
Add peas, bay leaf, salt, pepper and tomato paste.
Cover with water in which the ribs were boiled, enough to cover the peas.
Let simmer without a lid for about 40 minutes, until the sauce has dropped and the vegetables are cooked.
Serve with freshly chopped dill.
Smoked potato dish
You buy a smoked rib from the market, with more meat on it. Be red not dark, because it has too much salt and smoke. Don't buy cut pieces, because you don't know why it was cut. If you find pork, lean, smoked, it's even better. The food is much tastier. It also goes with a smoked, boned ciolan, even if it has more fat, but it also has mice, which give a more pronounced taste of pork to the food.
You buy new, bigger potatoes, green onions, bell peppers, green dill, tomatoes from the market.
Clean and wash the vegetables. Cut the potatoes into quarters, onion and tomatoes, sliced pepper, about a finger thick. Cut the fine dill.
Cook in a saucepan, in olive oil, onion and pepper. Add salt and pepper. Add the potatoes and tomatoes. Let it boil, on the right heat. Stir carefully, with a wooden spoon, so that the vegetables do not stick to the pan.
Cut the smoked meat into pieces, maricele. Roast the cut meat in a saucepan with boiled water (it is not mandatory, only if the meat is too salty or too smoked). Fry the meat, over high heat, in olive oil, on all sides. It should not be burned or made too hard.
When the potatoes are half cooked, add the fried meat. Put some peppercorns and 2 bay leaves. Let the food boil, with the lid on the pan, over a good heat, until the potatoes are completely cooked. Extinguish the fire, sprinkle with green dill.
Let the food rest, with the lid on the pan, for 15 minutes, to soak the fresh dill mash in potatoes.
Serve hot, with hot / cold polenta. Fresh cabbage or tomato salad, onion and pepper, are preferable this season. It also goes with pickles (cucumbers and cabbage) of this summer, slightly sour. There must be a red wine & # 8211 the power of the bear.
Smoked pea dish - Recipes
Sweet pea salad with grapes and feta cheese
Sweet peas, with rich taste and crunchy texture, go well with young spinach and arugula leaves, providing the basis of this salad enriched with salted cheese and sweet grapes. It is a quick salad, served with thick slices of country bread, or with pitta bread.
- 1 lemon, grated peel and juice 1 teaspoon sugar 1 teaspoon Dijon mustard 1 tablespoon extra virgin olive oil 300 g young, sweet pea pods 200 g black grapes, seedless, cut in half 200 g feta cheese cut into strips doubts 45 g arugula cut into strips 75 g young leaves of spinach salt and pepper
I put the lemon juice and grated peel in a salad bowl. Add sugar and mustard, along with a little salt and pepper to taste. Mix the ingredients until the sugar and salt have dissolved in the lemon juice. Incorporate the olive oil and obtain a dressing.
Cut the pea pods in half. Bring a large pot of water to a boil, add the peas and bring to the boil again. Immediately, drain the peas and cool under running cold water. Then add it to the salad bowl and mix with the dressing.
Add the grapes, feta cheese, arugula and spinach leaves to the bowl and mix well so that all the ingredients come in contact with the dressing. Serve immediately.