Tagliatelle cu scoici coques (scoici inima)/ Tagliatelle with coques (clams)

Ne plac fructele de mare foarte mult. Acum ceva timp incepusem sa gasim din cand in cand si la noi in oras midii la saculet. Ba chiar si creveti proaspeti. Intre timp magazinul care aducea peste si produse proaspete a fost desfintat. Asa ca revenim cu tristete la eternele cutii de scoici, si astea aduse din alte parti…
Am pregatit niste tagliatelle bunicele (cumparate) cu un sos de scoici inimi (coques). A fost foarte bun. Ar fi mers de minune cu scoici proaspete – daca le aveti e cu atat mai bine!

We like seafood very much. Some time ago I started to find from time to time in our city mussels in bags. And even fresh shrimps. Meanwhile the shop from where I was buying fresh mussels and seafood was closed. So we’re back to the eternal cans with shells and mussels, those ones brought from other cities too …
I prepared some pretty good tagliatelle (purchased) with clam sauce (coques). It was very good. It would have been much better with fresh clams – if you have it it’s even better!

Ingrediente:
– 250 g tagliatelle proaspete
– 50g unt
– 200 ml vin alb sec
– 150 g scoici
– 1 ardei kapia
– 1 ceapa
– 4 galbenusuri
– fulgi de ardei iute
– sare
 
Ingredients:
– 250 g fresh tagliatelle
– 50g butter
– 200 ml dry white wine
– 150 g clams
– 1 red kapia pepper
– 1 onion
– 4 egg yolks
– chilli flakes
– salt

Pentru inceput am facut sosul.
Am curatat si am taiat marunt ceapa si ardeiul pe care le-am pus intr-o craticioara impreuna cu untul. Le-am calit impreuna la foc mic pana cand s-au inmuiat (cam 5-7 minute).
First I made the sauce.
I cleaned and chopped the onion and pepper and I put them in a saucepan with the butter. I tempered them together over low heat until softened (about 5-7 minutes).

 Cand legumele s-au inmuiat am pus vinul si condimentele. Daca vi e pare ca legumele nu au lasat suficienta zeama puteti adauga si 100 ml de apa. Am lasat apoi sa fiarba pentru ca sosul sa scada putin. When the vegetables have softened I put wine and spices. If you think that the vegetable didn’t left enough juice you can add 100 ml of water. I then left the sauce to boil in order to reduce it.

Am adaugat scoicile spre final, fiind deja fierte. Am lasat sosul sa patrunda putin in ele dupa care am luat craticioara de pe foc. Am adaugat galbenusurile si am amestecat energic pentru ca sosul sa devina omogen, cremos. Am pus din nou craticioara la foc si am amestecat in continuu timp de 3-4 minute pana cand sosul s-a inchegat, a devenit cremos.
Am fiert pastele al dente in apa cu sare si putin ulei de masline.
I added the clams at the end, because they were already cooked. I left the sauce to enter a little bit into them and after that I took the saucepan aside. I’ve added the yolks and mix vigorously so that the sauce to become homogeneous, creamy. I put the saucepan on the stove again and I mixed continuously for 3-4 minutes until the sauce reduced and became creamy.
I cooked the pasta al dente in water with salt and a little olive oil.

Serviti pastele cu sos alaturi de un vin bun si alb. Serve tagliatelle with sauce near a glass of good white wine.

Sunt perfecte pentru vremea de afara! Pofta buna!
They are perfect for this weather! Bon appetit!

Painici cu ceapa si cas/Onion and cheese rolls

Fiind primul articol din anul 2014 vreau sa incep prin a va ura multa sanatate, fericire si noroc. Sper ca acest an sa fie mai bun si mai linistit decat cel ce a trecut.
Am decis sa imi incep activitatea pe blog dupa o lunga absenta datorata unor factori ce nu au depins de mine cu o reteta de painici cu ceapa si cas. Nu dureaza prea mult sa le faceti, asa ca sunt perfecte pentru un mic dejun in familie. Eu le-am facut pentru weekendul trecut.
Being the first article in 2014 I want to begin by wishing you health, happiness and luck. I hope this year will be better and more peaceful than the one that passed.
I decided to start work on the blog after a long absence due to factors that weren’t up to me with a bread recipe with onion and cheese. It will not take too much time to bake them, so they are perfect for a family breakfast. I’ve done them last weekend.

Ingrediente:
– 8-900 g faina
– 400 ml apa
– 50 g drojdie
– 1 lingurita de zahar
– sare
– 1-2 cepe
– 100 g cas
– ierburi aromatice
– 2-3 linguri de ulei de masline
Ingredients:
– 8-900 g flour
– 400 ml of water
– 50 g fresh yeast
– 1 teaspoon of sugar
– salt
– 1-2 onions
– 100 g cheese
– aromatic herbs
– 2-3 tablespoons of olive oil

Drojdia se marunteste si se pune intr-un vas impreuna cu sarea si zaharul.
The yeast was chipped in small pieces and was put in a bowl with salt and sugar.  

Apoi se adauga apa calduta (atentie – nu fiarta, deoarece drojdia va fi inactivata).
Then add warm water (pay attention, don’t boil the water because the yeast will be inactivated).

Se cern 150-200 g de faina in bol dupa care se acopera cu un prosop.
Sift 150-200 g flour in the bowl and then cover with a towel.

Cand faina a “crapat” inseamna ca drojdia a inceput a-si faca treaba. Adaugam restul de faina, fara a uita a pastram si pentru a pudra masa de lucru. Amestecam usor pentru a omogeniza si apoi acoperim din nou bolul cu prosop si lasam aluatul sa dospeasca.
When flour has “cracked” means the yeast has started to do its thing. Add the remaining flour, without forgetting to keep some to powder the work table. Stir gently to blend, then cover bowl with towel again and let it rise.

Cand coca si-a dublat volumul este momentul sa ne pregatim celelalte ingrediente si spatiul de lucru.
When dough has doubled the volume is the time to prepare the other ingredients and work space.

Razuiti casul si taiati ceapa, nu foarte marunt. Apoi intindeti aluatul pe masa si decupati cu forma rotunda cateva bucati. Bucatile de aluat se pun intr-o tava acoperita cu hartie de copt.
Scrape the cheese and cut onion, not very finely. Then spread the dough on the table and cut a few round shape pieces. The pieces are placed in a tray covered with baking paper.

Pe fiecare bucata de coca se pun cateva picaturi de ulei de masline, cas si ceapa. Deasupra am presarat ierburi aromatice uscate. Am copt painicile la 180 de grade Celsius, cu ventilatie, timp de aproximativ 20 de minute.
On each piece of dough I put a few drops of olive oil, cheese and onion. Above, I sprinkled dried herbs. I baked the rolls at 180 Celsius degrees, with ventilation, for almost 20 minutes.

Pofta buna!
Bon appetit!