ponedjeljak, 9. studenoga 2009.

SARMA a la FOSCARINI




SARME The Dalmatian/
filled with sauerkraut

I think sarme are sarme but believe me,  every house make in a different way.

For the preparation was taken hash half veal half beef.
Since the only spices onion / onion /, parsley and spoons Vegeta.
Instead of rice, add two tablespoons of meat previously soaked orza/barley/.
If you buy Ogulin Croatian sauerkraut, is the best ..

It is necessary / 6 persons /

1st about 1.5 kg of sauerkraut in the knoll
2nd 1 kg cut sauerkraut
3rd 1.5 kg of mixed minced meat / veal and beef /
4th 100 grams orza/barley/
5th 1 tablespoons of Vegeta/dried vegetabes/
6th bunch parsley
7th 2 onion
8th 6-7 cloves garlic
9th salt
10th 3-4 tbs flour / the browned flour /
11th 1 dl oil
12th 1 / 2 lit pasta tomato

Way of preparing:

Wash cabbage, drain, separate the leaves.
The sheets prepared in advance lawful place of meat.
At the bottom of a large, deep pot first make browned flour, put the browned flour, and pour pasta 1 / 2 liters of water, seasoned with a bit of Vegeta, add salt.
On browned flour mixture and add the washed pasta chopped pickled cabbage, about half.
To agree sarme, row by row and add the little sauerkraut on the end when all the complex care that sarme be covered with liquid.
All leave to boils and then cook about 2 to 2.5 hours on very low heat.
Add salt and Vegeta as needed.

Preparing meat:

The mixture of minced meat add salt, soaked orzo, Vegeta, chopped parsley, finely threaded red onion, finely cut garlic.
All good mixed...

Voli Vas Silvana!
Silvana, with Love!
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