Manicotti - Manicotti

Am vazut reteta asta la TV intr-un weekend, cand am si prestat-o. Reteta originala prevede carne de vita, pe care eu am inlocuit-o cu carne de carnati proaspeti, lucru pentru care ma pup si acum

I saw this recipe on TV on a weekend and on the spot I decided to make it. The original recipe requires ground beef, which I have replaced with Italian sweet sausage. Sensational!

Ingredientele in poza de grup: - The ingredients:

si in lista:

* 4 linguri ulei de masline - 4 tablespoons olive oil
* 1 ceapa medie, tocata - one medium onion, chopped
* 700 gr carne tocata - 1.5 lbs ground meat
* 14 buc. manicotti - 14 pieces manicotti
* 450 gr ricotta - 1 lb ricotta cheese
* 300 gr mozzarella rasa - 1/2 lb grated mozzarella
* 100 gr parmezan ras - 1/4 lb Parmesan cheese
* 2 linguri patrunjel proaspat, tocat - 2 tablespoons fresh parsley, chopped
* 2 catei usturoi, maruntiti - 2 garlic cloves, finely chopped
* 750 ml sos marinara (al meu a fost cumparat) - 25 oz jar marinara sauce (mine was store-bought)
* 2 linguri unt, taiat bucatele - 2 tablespoons butter, diced
* sare, piper - salt and pepper to taste


Am scos carnea din carnati si am pus-o la calit la foc mijlociu intr-o lingura de ulei de masline, impreuna cu ceapa tocata, am adaugat sare si piper si am lasat pana s-a prajit carnea iar ceapa a devenit translucida.

Take the meat out of the sausages and place it in a pan with one tablespoon olive oil and the chopped onion, over medium heat. Add salt and pepper and allow to cook until the meat is browned and the onion has softened.

Am tras-o de pe foc si-am lasat-o sa se racoreasca.

Get it off the heat and allow to cool completely.

Am uns fundul unui vas Jena cu o lingura de ulei. Am pus la fiert manicotti intr-o oala de apa clocotinda (cu sare), si am lasat cam 4 minute, pana s-au inmuiat foarte putin, dupa care i-am scos in vasul uns cu ulei ca sa se raceasca.

Brush the bottom of a Pyrex dish with one tablespoon olive oil. In a separate pot put the manicotti to boil (following the directions on the package) in salty water, for about 4 minutes, until very lightly softened. Drain the water and put the pasta in the oil-brushed Pyrex.

Am combinat ricotta, cam 150-200 gr mozzarella si 50 gr parmezan

Combine the ricotta, about 1/3 lb grated mozzarella and 2 tablespoons Parmesan cheese

am adaugat patrunjelul, usturoiul, sare si piper dupa gust

add the parsley, garlic, salt and pepper to taste

si am amestecat totul cu simt de raspundere

mix everything thoroughly

Am incorporat in amestec si carnea prajita, racita.

incorporate the cooked and cooled meat
 


Dupa ce am incins cuptorul la 180C/350F, am pus pastele pe o alta farfurie si am uns din nou vasul de sticla cu cele 2 linguri de ulei ramase, peste care am intins jumatate din sosul marinara. Am umplut manicotti cu amestecul de carne si branza

Preheat the oven to 180C/350F,  put the pasta on a different platter and again brush the Pyrex dish with the remaining 2 tablespoons of olive oil. Spread half of the marinara sauce. Stuff the manicotti with the cheese-meat mix

si am aranjat pastele intr-un singur strat peste sosul marinara.

arrange the pasta in one layer over the marinara sauce

Deasupra am intins restul de sos marinara, am presarat restul de mozzarella si parmezan ras si untul taiat bucatele mici

Spread the rest of the marinara sauce over the stuffed pasta, sprinkle the rest of the mozzarella and grated Parmesan cheese and the pieces of butter

si am lasat la cuptor cam 30-35 minute. Dupa ce le-am scos le-am lasat la odihnit 5 minute si am servit.

and bake for about 30-35 minutes. Let the food rest for about 5 minutes, then serve.

Concluzia: o nebunie, combinatia de carne de carnati cu branza e dementiala! Data viitoare insa, le fac intr-un vas mai mare, aici s-au cam inghesuit (nu ca ar fi daunat gustului )

In conclusion: the sausage meat - cheese combination is absolutely outstanding! Next time, however, I'll use a larger Pyrex dish, the pasta was a little bit crowded in this one (not that it influenced the taste!).

Fillet de Swai marinat la cuptor - Baked marinated Swai fish fillets

Am avut in congelator niste file-uri de peshte similar cu pisica-de-mare, se numeste "swai". Pestele asta trebuie cica decongelat in apa rece, dar n-a durat mai mult de 15 minute treaba. Asa ca in timp ce se decongela animalul, am scos ingredientele astea:

I had in the freezer two fillets of Swai fish, which I defrosted in cold water in about 15 minutes. While the fillets were thawing, I took out these ingredients:

- 2 tablespoons Parmesan cheese

- 1-2 splashes Worcestershire sauce

- 1/2 cup plain kefir

- 4 cloves grated garlic

- 2 teaspoons Dijon mustard

- 2 oz anchovies (made into paste)

- 1 tablespoon lemon juice

- freshly ground pepper to taste



Am pus intr-un castron maaaaare niste kefir, cam jumatate de cana (se poate inlocui cu iaurt amestecat cu lapte batut), peste care am adaugat 2 linguri de parmezan ras, ansoalele facute pasta (au iesit cam 2 linguri), ceva sos Worcestershire, 4 catei de usturoi rasi, cam o lingura de zeama de lamaie, piper negru proaspat macinat si 2 lingurite de mustar de Dijon

Mix all the ingredients (except the fish) in a large bowl

Am bagat telul si am amestecat cu incredere toate alea, pana mi-a dat asta:

Combine very well

Am turnat maglavaisul intr-o punga tip ziploc, am bagat fileurile de peshte peste marinata si pe urma punga la frigider pt vreo 20 de minute

Pour the mix in a Ziploc bag, add the fish fillets and refrigerate for 20 minutes

Am dat drumul la broiler (flacara de sus a cuptorului) si-am pus fileurile marinate pe o tava tapetata cu folie de aluminiu. Am pastrat restul de marinata si-am bagat fileurile la cuptor, mutand gratarul aproape de broiler (banuiesc ca se pot face si coapte, folosind deci focul normal al cuptorului)

Place the marinated fillets on a baking sheet covered with aluminum foil (don't dispose of the marinade), then put the fish to broil on the top rack of the oven

Le-am mai uns cu marinata din cand in cand si le-am scos cam dupa 8-10 minute, cand aratau asa:

Brush the rest of the marinade over the fish every 2 minutes and let the fillets broil for 8-10 minutes, until browned. Serve.

Timpul este doar aproximativ, va orientati voi in functie de pestele folosit.

Ardei umpluti foarte simplu - Simply stuffed bell peppers

Am avut trei ardei grasi pe care i-am taiat rondele, din fiecare ardei am scos 3 bucati de cam 2,5 cm grosime fiecare.. Am ras un morcov, am tocat o ceapa

I had 3 bell peppers that I cut into 1 inch slices (I got 3 slices per each bell pepper). I grated a carrot and chopped a medium yellow onion


Am amestecat carnea de vita (cam 500 gr) cu 2 oua, un catel mare de usturoi dat pe razatoare, morcovul, ceapa, sos Worcestershire, sos iute, o mana de orez, sare si piper

Combine 1 lb beef ground meat with 2 large eggs, 1 grated large garlic clove, the grated carrot, chopped onion, 2-3 splashes Worcestershire sauce, 1 splash hot Tobasco sauce, one handful of rice, salt and pepper to taste


si am umplut rondelele de ardei

stuff the bell pepper slices


pe care le-am pus la prajit, cam 5 minute pe fiecare parte

and fry them, about 5 minutes on each side






apoi am transferat totul intr-un vas termorezistent, am turnat sos de rosii si am dat la cuptor, 200 grade Celsius, pentru cam 30 minute

transfer the stuffed bell pepper slice into a Pyrex dish, pour diluted tomato sauce to almost cover the slices, then put in the oven at 400F, for about 30 minutes


si gata!

and serve (preferably with a dollop of sour cream on top)! :D

Fricassee de pui - Chicken Fricassee

Cu alte cuvinte, iata ce ne trebuie: - Ingredients

- aproximativ 1 kg carne de pui taiat in bucati (eu am pus copane dezosate si despielitate) - about 2 lbs chicken meat, chopped (I used skinless boneless thighs)
- 2 cepe tocate marunt - 2 medium onions, finely chopped
- 25 gr unt - 1 tablespoon butter
- 250 ml vin alb sec - 1 cup dry white wine
- tarhon, rozmarin, busuioc, cimbru, o foaie de dafin. eu am adaugat si niste seminte de telina - tarragon, rosemary, basil, thyme, one bay leaf. I also added some celery seeds
- 1 lingurita suc de lamaie - 1 teaspoon lemon juice
- 75 ml frisca lichida - 75 ml heavy cream
- 3 linguri de patrunjel proaspat, tocat - 3 tablespoons fresh parsley, chopped
- 1 lingura de faina (se poate pune mai multa daca doriti un sos mai vartos, mie mi-a placut asa) - 1 tablespoon flour (you can add more if you want a thicker sauce, I liked it like this)
- 2 linguri de ulei - 2 tablespoons olive oil
- sare si piper dupa gust - salt and pepper to taste

In plus, pe langa cele din poza, mai sunt necesare cam 200 gr de ciuperci, pe care eu nu le-am pus pentru ca fandosita de fiica-mea nu mananca, si de cam jumatate de litru de supa de pui pe care am scos-o ulterior din frigider.

The recipe also calls for 1/2 mushrooms, which I did not add because my daughter doesn't like them, and for about 2 cups chicken stock, which I got from the fridge

Preincalziti cuptorul la 180 grade C/350 F. Dupa ce ati spalat puiul, uscati-l cu servete de hartie.

Pre-heat the oven at 180C/350F. Rinse the chicken and pat it dry with kitchen towels.

Puneti jumatate din cantitatea de unt impreuna cu uleiul intr-o tigaie, adaugati puiul

In a pan heat the oil with half of the butter, then add the chicken

Prajiti la foc mare, intorcand puiul din cand in cand, pana prinde o culoare usor maronie pe ambele fete, apoi scoateti-l intr-un recipient care merge la cuptor, lasand sucurile in cratita/tigaia in care l-ati prajit

Fry the chicken on high heat, turning it over periodically, until lightly browned on both sides, then place it in an oven-proof recipient. Leave the juices in the pan you fried the chicken in 

Amestecati faina in sucurile ramase in cratita

Mix the flour in the juices left in the pan

adaugati vinul si amestecati bine

add the wine and mix to combine

 turnati supa de pui, racaind pe fundul cratitei pentru a desprinde toate resturile ramase de la puiul prajit, apoi adaugati ierburile, foaia de dafin, sucul de lamaie, sare si piper dupa gust

add the chicken stock, scraping the bottom of the pan to get all the brown bits from the fried chicken, then all the herbs, bay leaf, lemon juice, salt and pepper to taste

 aduceti la punctul de fierbere, amestecand mereu

bring it to a boil, stirring continuously

Puiul prajit in caserola:

Fried chicken in its recipient

peste care turnam sosul care s-a ingrosat putin si dam la cuptor, acoperit, pentru cam o ora

pour over the thickened sauce, cover and place in the oven for an hour

In cratita/tigaia in care am prajit puiul topim restul de unt, la care adaugam ceapa (si ciupercile, daca folositi), amestecand frecvent, cam 5 minute, pana se aureste

 Using the pan the chicken was fried in, add the rest of butter, add the onions (and mushrooms, if used) and stir frequently for about 5 minutes until golden

turnam ceapa peste pui si bagam inapoi la cuptor cam jumatate de ora sau pana cand puiul este gata

pour the onion mix over the chicken and place back in the oven for about 30 minutes or until the chicken is done

am adaugat la pui frisca lichida si patrunjelul proaspat

add the heavy cream and fresh parsley

am amestecat bine

stir very well

si am servit cu piure cu unt, usturoi si spanac crud

and serve with mashed potatoes mixed with grated garlic, butter and chopped fresh spinach

Pofta mare!

Enjoy!

Conopida cu rosii si masline verzi - Roasted cauliflower with tomatoes and green olives

Am scos din frigider si nu numai: - the ingredients:

- o conopida - one cauliflower
- rosii cherry cam 200gr (se pot folosi orice rosii) - about 1/2 lbs cherry tomatoes (any tomatoes are usable for this recipe)
- masline verzi fara samburi cam 100 gr (ale mele au fost cu ierburi) - about 1/4 lbs pitted green olives
- doua cepe curatzate si taiate pestisori - 2 cleaned sliced onions
- 4 catzei de usturoi ciopartzitzi marunt - 4 finely chopped garlic cloves
- sare, piper negru - salt, black pepper
- piper Aleppe (aici m-au pierdut, am scos goagalu si am aflat ca piperul ala se poate inlocui cu boia iute, ceea ce am si facut) - Aleppe pepper, can be replaced with hot paprika
- 5-6 linguri ulei de masline - 5-6 tbsp olive oil
- o lingura oregano proaspat (sau uscat in cazul meu) - 1 tbsp fresh chopped oregano (can be replaced with dried oregano)
- o lingura de patrunjel verde maruntit (eu am pus uscat) - 1 tbsp fresh parsley (or dried)

am curatzat conopida de cotoare si-am facut-o bucatzele mici, dupa care am spalat-o. Pe urma am amestecat-o cu vreo 2 linguri de ulei de masline, cam jumatate de linguritza de sare si niste piper negru proaspat macinat:

clean the cauliflower, split it into small bunches and wash it, then combine it with 2 tbsp olive oil, 1/2 teaspoon salt and freshly ground black pepper

pe urma am varsat totul intr-o tava asa

put it on a baking sheet

si-am bagat la cuptorul preincins la 230 C pt cam jumatate de ora, pana ce conopida a prins culoare si s-a inmuiat putin

then place the baking sheet in the pre-heated oven (450 F) until the cauliflower browns a bit

intre timp am taiat ceapa pestisori, maslinele felii, rosiile cubuletze si am tocat usturoiul

in the meantime slice the onion, garlic and the olives and chop the tomatoes

Am pus intr-o cratitza cam 2 linguri de ulei de masline la incins, peste care am pus ceapa pestisori si am lasat cca 5 minute pana s-a mai inmuiat putintel ceapa

am turnat peste ceapa maslinele si oreganoul

in a pot heat about 2 tbsp of olive oil, add the sliced onion and let it soften for about 5 minutes, then add the olives and the oregano

 dupa care am pus usturoiul, rosiile, patrunjelul, boiaua si le-am mai lasat nitzel sa se cunoasca

then add the garlic, tomatoes, parsley and paprika and stir for a couple of minutes

am adaugat conopida coapta peste amestec

add the roasted cauliflower

 am mai invartit lingura in cratitza

stir a little bit

si gata!

and it's done! I served it with grilled trout