Aperitive / Appetizers


Aceasta reteta poate ca ar fi fost potrivit sa o postez sambata trecuta. Din pacate nu am reusit sa o termin la timp pentru a fi postata inainte sa va terminati cumparaturile sau mancarurile pentru Paste.
Cum blogul nu are inca un an, cred ca ati observat ca preparatele pentru Paste lipsesc. De aceea, pentru anul viitor vreau sa gasiti deja aceste retete in timp util.
Eu am facut drobul din organe de porc. Anul acesta am cumparat decat carne de miel, fara organe.
– 1 kg rinichi
– 1.5 kg ficat
– 300 ml apa fierbinte
– 2 legaturi de ceapa verde (10 bucati)
– 2 legaturi de usturoi (8 bucati)
– 1 legatura de tarhon (2-3 fire)
– patrunjel verde
– piper macinat
– sare
– cimbru uscat
– 3 oua
– 100 unt (optional)
– 8 oua fierte (optional)
Maybe this recipe should have been posted last Saturday. Unfortunately I didn’t finished it in time to be posted before you finished your shopping  or your dishes  for Easter.
My blog doesn’t have a year yet, so you probably noticed that special recipes for Easter are missing. That’s why for next year I want you to find these recipes before Easter. 
I cooked drob (a dish similar to haggis) but I used pork organs. This year I bought lamb meat, but not organs.
– 1 kg kidneys
– 1.5 kg liver
– 300 ml boiled water
– 2 bunches of green onions (10 pieces)
– 2 bunches of green garlic (8 pieces)
– 1 bunch of tarragon  (2-3 branches)
– green parsley 
– grounded pepper
– salt
– dried savory
– 3 eggs
– 100 butter (optional)
– 8 boiled eggs (optional)

Organele se spala bine cu multa apa. Rinichii se lasa in apa cu 3-4 picaturi de otet timp de 15 minute.
Apoi le-am pus intr-o oala si am adaugat apa si sare. Am pus oala cu organe sa fiarba la foc mic. A durat aproximativ 2 ore.
The organs will be washed very well with plenty of water. Kidneys will be left in water with 3-4 drops of vinegar for 15 minutes. After that I put the organs into a pot I added water and salt. The pot was put on the stove and the organs were left to boil. I had to wait about 2 hours until they boiled. 

Organele se taie in bucatele potrivite. Acestea se dau fie prin masina de tocat, fie se adauga putin apa fierbinte si se toaca marunt cu blenderul.
The organs will be cut in medium pieces. These pieces will be grounded with the meat grinder, or you can add some boiled water and ground them with the blender. 

Apoi am spalat verdeturile si le-am taiat marunt. Si cu un elan teribil am amestecat toate condimentele si verdeturile cu organele tocate, cele trei oua si un pic de apa calda(daca nu ati pus-o deja cand le-ati tocat). Mai puteti adauga untul de care am scris la ingrediente; asta daca vreti sa fie ceva mai gras.
After that I washed and finely cut the  greenery. And with a terrible upsurge I mixed all the condiments and greenery with grounded organs, the three eggs and some hot water (if you didn’t add it when you grounded them). You can add also the butter that was mentioned at ingredients; if you want to be fatty.

Am pus compozitie in tavi de chec si am adaugat ouale fierte. Apoi am acoperit ouale cu un alt strat de compozitie. Tavile le-am bagat in cuptorul preincalzit si le-am lasat la temperatura medie pret de un film bun (adica vreo ora si jumatate). Drobul e gata atunci cand devine tare si are o crusta maronie (compozitia initiala e destul de moale).
I put composition in cake trays and I added the boiled eggs. I covered the eggs with another layer of composition. I put the trays in the preheated oven and I left them there at medium temperature for a good movie (one hour and half). Drob is ready when it gets firm and it has a brown crust (initial composition it’s quite softly).

Mie imi place sa-l servesc rece, ca aperitiv, cu salata si dressing de iaurt si condimente.
I like to serve it cold, as appetizer, with salad and yogurt and condiments dressing.

Pofta buna! Ma voi intoarce zilele acestea cu reteta de pasca.
Bon appetit! I’ll be back these days with Pasca recipe (traditional Romanian cheese pie made for Easter).

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