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The meat is washed, wiped and cut into cubes. Boil it in enough water to cover it. It is added from time to time until the meat is completely cooked. Then remove from the juice and set aside.
In a little oil, fry the finely chopped garlic, then add the meat and cook together until golden brown. Add meat juice and tomato paste. Let the sauce drop a little, then add spices and pepper.
Serve the cup with the sauce with the polenta.
Put oil in a pan, add chopped onion, stir and leave for a while until soft. Add the diced sausages, mix again, then add the garlic, hot pepper, red wine, canned tomatoes and mix. Season with salt and pepper, cover with a lid and leave on low heat until the wine evaporates and the sauce thickens - about 30-45 minutes. After the sauce has thickened, remove from the heat and prepare the mushrooms.
Wash, dry and cut the mushrooms, then prepare the garlic, which you cut into small pieces.
Put oil in a pan, add the chopped mushrooms, garlic, season with salt and leave until soft or golden.
For the polenta, put 2 L of water in a bowl, add a teaspoon of salt and when it starts to boil, add the cornstarch, stirring constantly with a whisk so that it homogenizes and does not become lumpy. Put a lid on and let it simmer, stirring occasionally. When it reaches the desired consistency, remove from the heat.
When the polenta is ready, put it on a flat plate and on top add the sausages to the sauce prepared earlier, the mushrooms and sprinkle a bunch of chopped parsley.
Pork Medallions In Marsala Sauce And Spinach Polenta
1. Season the pork. Heat 2 tablespoons oil in a large skillet over medium heat, then fry the meat for a few minutes on each side until cooked through. Remove to a plate. Add the mushrooms and onions to the pan with a drizzle of oil, if necessary, and cook, stirring, for 5 minutes or until tender.
2. Add the marsala and boil for 2 minutes or until most of the liquid has evaporated. Add sour cream, with 3 tablespoons of water and a pinch of salt and pepper, heat (do not boil), then set aside.
3. Wash the spinach and scald, then drain the excess liquid well.
4. Cook the polenta according to the instructions on the package, then add the spinach and garlic and season with salt and pepper. Put the pan with the sour cream sauce on the fire, add the pork and season with tarragon. Serve the pork with the sauce and polenta.
Flavored Pork, with Polenta and White Sauce
From the water, salt and corn flour, make a medium-sized, thicker polenta, then leave it to cool.
See the preparation method by accessing the link: http://www.reteteculinare.ro/carte_de_bucate/garnituri/mamaliga_pripita-4516/
Meanwhile, cut the meat into cubes, lightly brown it in hot oil. Add the broth, garlic, the rest of the spices, a little hot water or chicken broth, bring a few more to the boil and turn off the heat.
Separately, beat the egg and add the cream, mixing.
Grease with oil or butter a ceramic vessel that goes in the oven or yena. Put the right slices of polenta, and between them, the pieces of meat with tomato sauce, evenly distributed throughout the bowl. Pour the white sauce and put tomatoes cut in half or thicker slices on top, if they are larger.
Put in the hot oven, for 15-25 minutes to au gratin well or until nicely browned. Serve hot, immediately, with a seasonal salad.
A meal so simple, complete, filling and, most importantly, traditional! People who love polenta from their ancestors, we learned to cook it in more and more ways! The toponite came from the Apuseni area and will definitely conquer your taste buds from the first tasting.
Bring salt water to a boil. Meanwhile, cut the meats into cubes and fry them in a preheated pan. When the water boils, make the polenta & # 8211 at the end it should come out soft. When the meat has hardened, remove it to a separate bowl. Do not throw the remaining melted lard in the pan from it! With it you will grease the tray in which you will bake the toponite and, at the same time, you will use it in the composition.
Put a first layer of polenta in the tray & # 8211 not very thick - and on top one of fried meat in the pan. Another layer of polenta, one layer of cheese, a little lard, one layer of meat, one layer of polenta, cheese & # 8230 And so on, layer by layer, until you finish the ingredients.
It would be preferable for the last layer to be polenta, but if you do not have enough for one layer, you can combine the polenta with the meat. Grease with a beaten egg and bake for about 20-30 minutes.
Or, if you want, you can leave one last crispier layer of meat.