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BILE DE MAMALIGA




Mie imi place mamaliga mai mult decat painea; lui Calin nu, dar…………cui ii pasa!!!??

Ingredientele le cumpar de la Super Lincs, din Lincoln High St. LN5 7PR, de la raioanele cu produse romanesti. De obicei gatesc numai cantitati mici de mancare, (Calin nu mananca de 2 ori acelasi fel), din care lui ii pun 2/3 iar mie 1/3 din cantitate.

Deci: intr-o craticioara inox (pentru ca nu am ceaun), pun cam 600 ml apa sa fiarba pe plita aragazului electric (nu am plita cu flacara si nici vatra cu foc de lemne in curte), adaug sare, putin ulei si presar malai ca sa vad cand fierbe apa. Cand incepe sa fiarba, dau butonul la foarte incet si torn toata cantitatea de malai (cam 150g) dintr-odata. Despart malaiul cu lingura de lemn in doua. Lingura ramane in oala pana la sfarsitul fierberii de 30 minute, dupa care incep sa amestec mamaliga pana cand nu se mai fac cocoloase si devine o pasta omogena (cam 5-10 minute). La sfarsit, ud dosul lingurii cu apa rece si nivelez mamaliga; o rastorn pe fund de lemn sau pe farfurie.

Intre timp fac un sos rosu din: ulei de masline (cam 50 g), sare, zahar, ghimbir, cardamon, usturoi, coriandru si turmenic pudra, cate un praf, un pic de miere si otet de mere, adaug cateva ciuperci albe taiate felii, marar, cimbru, rozmarin, salvie, busuioc, patrunjel (din gradina mea). Pun pe plita la “foc” mic si amestec cand si cand; dupa cateva minute adaug bulionul dintr-o cutie mica si apa calda cam vreo 200 ml. Las sa fiarba vreo 7 minute.

Rad telemea (de capra, pentru ca nu are cholesterol), un pic de cascaval alb si afumat (Rucar), tai cubulete niste Kaiser.

Fierb 2-3 carnati Cabanos.

Cand mamaliga s-a mai racit, fac 3 bile, pe care le turtesc si pun pe fiecare din amestecul de mai sus, adaugand si un cubulet de unt; apoi le fac bile din nou.

Pun sosul intr-un vas de sticla rezistenta, pun bilele in el si aranjez si Cabanosul in acelasi vas; il pun in cuptorul cald si il las cam ½ ora, la temperatura maxima.

Pun cate o bila cu Cabanos si sos pe farfurie si eventual pun o lingura cu varf de Almete pentru décor si presar cateva frunze proaspat culese de patrunjel.  Pun si 1-2 castraveti Cornison in saramura (probiotic)


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Location: United Kingdom

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