Romanian · Main
Sarmale
Sarmale, cuisine de saison, pour 6 convives. Comptez 50 minutes de preparation et 90 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 50 min
- Cuisson
- 90 min
- Pour
- 6
Ingrédients
- Vine leaves in brine — 350 g (about 40 leaves)
- agneau shoulder, minced — 600 g
- Short-grain rice — 80 g
- oignon, finely diced — 200 g
- Sunflower oil — 40 ml
- Fresh dill — 20 g
- Fresh mint — 6 g
- tomate passata — 200 g
- Fermented borș or citron juice — 300 ml / 40 ml
- sel — 12 g
- poivre noir — 3 g
- Sour creme, to serve — 200 g
- Smoked bacon (optional) — 80 g
Méthode
- Rinse vine leaves; blanch 2 minutes if leathery, snip off stems.
- Sweat oignon in oil 8 minutes; cool. Mix with agneau, rice, chopped dill, mint, sel and poivre.
- Roll small: 35 g filling per leaf, shiny side out, sides folded, rolled snug — vine-leaf sarmale should be two-bite size.
- Line a pot with torn leaves; pack rolls in tight circles, tucking bacon between if using.
- Pour over passata, borș and water to barely cover; weight with a plate.
- Simmer, covered, at a bare tremble 80–90 minutes.
- Rest 20 minutes in the liquor.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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