Placinta cu batog de novac/Pie with smoked bighead carp

Dupa un concediu cam scurt dar binevenit iata ca m-am intors cu forte proaspete. Si cu retete noi, evident. Pana apuc sa sortez fotografiile din vacanta am sa va spun cate ceva despre o reteta de placinta care a fost neasteptat de buna.
M-am gandit ca este momentul propice sa incep sa fac placinte deoarece vremea de afara ne permite sa coacem si in plus ingrediente inca se gasesc, pietele fiind pline de tot felul de bunatati.
After a short but lovely holiday I returned with fresh forces. And with new recipes, obviously. So until I’ll get  to sort my holiday photos I will write something about a pie recipe that was unexpectedly good.
I thought it is an ideal time to begin to bake pies because the weather allows us to bake, plus there are still so many ingredients, markets are full of all sorts of goodies.

Dar sa trecem la treaba!
Ingrediente coca:
-300 ml apa calduta
-10 g drojdie
-1 lingura de zahar
-500 g faina de secara
-sare
-1 lingura de ulei
Ingrediente umplutura:
-150-200 g batog de novac
-100 g mozzarella
-2 oua
-2 gogosari
-1 ardei kapia
-2 cepe
-100 g unt
-cimbru
-sare
But let’s get to work!
Ingredients for dough:
-300 ml warm water
-10 g yeast
-1 tablespoon of sugar
-500 g rye flour
-salt
-1 tablespoon of sunflower oil
Ingredients for filling:
-150 – 200 g smoked bighead carp
-100 g mozzarella
-2 eggs
-2 peppers
-1 kapia peppers
-2 onions
-100 g butter
-thyme
-salt

Intr-un bol am pus apa calduta, drojdia sfaramata, zaharul si sarea. Am cernut jumatate din cantitatea de faina si am acoperit vasul cu un prosop. Apoi am lasat sa dospesca. Cand faina este “crapata” incepem sa framantam si adaugam restul de faina. Se adauga uleiul si se framanta in continuare timp de 2-3 minute. Aluatul se mai lasa la dospit inca 10-15 minute.
In a bowl I put warm water, yeast, sugar and salt. I sifted half of quantity of flour and I’ve covered the bowl with a towel. Then I let the dough to yeast. When flour is “cracked” I begun to knead and I added the remaining flour. I added the oil and I continued to knead for 2-3 minutes. Let the dough to rise for other 10-15 minutes.

Legumele se curata, se spala si se taie in bucatele dupa care se calesc in unt timp de 5-6 minute. Tot acum se pun condimentele.
Vegetables are peeled, washed and cut into small pieces then tempered in butter for 5-6 minutes. Also add the condiments.

Aluatul se pune intr-o forma pudrata cu faina si se inteapa din loc in loc. Apoi se adauga legumele si batogul taiat in bucati mici.
The dough is put in form powdered with flour and sting from place to place with a fork. Then add the vegetables and the smoked fish cut into small pieces.

In final se amesteca mozzarella cu ouale si se pun peste umplutura de legume si batog.
Placinta se baga in cuptorul preincalzit si se coace cam 45 minute, la foc potrivit.
Finally mozzarella is mixed with eggs and the mix is placed over the filling of vegetables and smoked fish.
The pie will be put in the preheated oven and baked for 45 minutes at medium temperature.

Trebuie sa recunosc faptul ca a fost absolut delicioasa! Cu siguranta o sa va placa daca iubiti pestele afumat, mai ales cel facut cu lemn de brad parfumat. Pofta buna!
I must admit that it was absolutely delicious! Surely you will like it if you love smoked fish, especially the one made with fragrant fir.
Bon appétit!