The pilaf is being prepared. Bring water to a boil, and when it starts to boil, add the coarsely chopped vegetables, season to taste with salt and pepper. The soup is boiled for about 20 minutes. When the soup is ready, remove from the heat and heat the oven. Wash the rice well and place in a saucepan with 3 tablespoons of oil. Pour the soup through a strainer over the rice, so that the liquid covers the rice with 2 fingers. Bake at the right heat for about 30 minutes.
Meanwhile, boil the liver in water with a little salt. Leave to cool.
In a large bowl, mix the chopped liver in a food processor or blender and a bowl of pilaf (meaning not all the pilaf in the pan, I did more). Add the chopped green onion leaves, dill and parsley and then the oil. Beat eggs well with a little salt and pepper and pour them over the composition, mixing well.
Place the mixture in a saucepan or tray on a baking sheet. Decorate with thin strips of butter and a few sliced cherry tomatoes, but also a sliced boiled carrot (pilaf). Sprinkle with grated cheese and bake in the preheated oven for 30-35 minutes. It can be served hot, but also cold, as you like.
Happy Lunch and Happy Easter!
If you like my recipe, you can also find it on my blog: http://ancutsa-cuisine.blogspot.com/2017/04/drob-pascal.html
Method of preparation
For the Easter menu, I suggest a pork liver appetizer.
Boil the pork liver in water with a little salt (about 30-40 minutes) and leave to cool.
Cut the liver very small, you can help yourself with the food processor.
In a large bowl, mix the pork liver with the pilaf. I usually use pilaf rice (when I have about a portion of pilaf left).
Now we can add the finely chopped onion leaves, dill and parsley, a little salt and pepper and raw eggs to bind the composition. Add the olive oil and mix well.
Place the mixture in a round saucepan on a baking sheet. Decorate with slices of tomatoes, strips of butter and grated cheese. You can decorate according to taste and inspiration.
Bake in the preheated oven for 35-40 minutes.
Ingredients traditional lamb drob
If you want to prepare a traditional lamb chop that reaches at least 10 servings, these are the ingredients you will need:
- Half a kg of lamb organs: kidneys, liver, heart, lungs
- 50 ml of oil
- A bunch of green garlic
- Two bunches of green onions
- A bunch of greens & # 8211 dill or parsley
- A large slice of bread soaked and well squeezed
- Two raw eggs
- Salt and pepper
- In addition, you will need some hard boiled eggs and a puree
First, the pilaf is prepared. Bring water to a boil, and when it starts to boil, add the coarsely chopped vegetables, season to taste with salt and pepper. The soup is boiled for about 20 minutes. When the soup is ready, remove from the heat and heat the oven. Wash the rice well and place in a saucepan with 3 tablespoons of oil. Pour the soup through a strainer over the rice, so that the liquid covers the rice with 2 fingers. Bake at the right heat for about 30 minutes.
Meanwhile, boil the liver in water with a little salt. It is then left to cool.
In a large bowl, mix the chopped liver in a food processor or blender and a bowl of pilaf (meaning not all the pilaf in the pan, I did more). Add the finely chopped green onion leaves, dill and parsley and then the oil and eggs, mixing well.
Place the mixture in a saucepan or tray on a baking sheet. Decorate with thin strips of butter and a few sliced cherry tomatoes, but also a sliced boiled carrot (pilaf). Sprinkle with grated cheese and bake in the preheated oven for 30-35 minutes.
Wash the liver, portion it and boil it in a large pot of water and a pinch of salt. Take the foam as needed. When it is well done (it is ready in about 1 hour), take the fire and leave it to cool.
Separately, prepare the rice as follows: first fry the finely chopped onions in a pan with a little hot oil. When the onion turns golden, add the grated carrot, quench with a little water, then add the rice and fry just a little together. Cover with water, simmer for about 15-20 minutes, making sure the rice doesn't come out too soft. Leave to cool.
Chop the liver in a food processor or blender, then mix with the rice, salt to taste, finely chopped green onion leaves, dill and parsley, eggs and oil.
Pour the mixture into two baking trays (of the cake) prepared with baking sheet. Sprinkle with grated cheese, chunks of butter from place to place, a few cherry tomatoes peeled and sliced. Put both in the preheated oven over low heat for about 40 minutes (or until the cheese on top has browned).
Preparation time: 1h 40min
Baking time: 40min
Method of preparation
Boil the pork liver, chicken breasts and carrot coarsely chopped in water with a little salt and leave to cool.
Chop the liver and pipettes with the help of the food processor.
In a large bowl, mix the liver, pipettes and carrots with the pilaf. I used a generous bowl of pilaf. It remains to appreciate according to your quantities.
Now we can add the green onion leaves, finely chopped dill and parsley and oil. Beat raw eggs well with a little salt and pepper and pour them over the composition, mixing well.
Place the mixture in a round pan on a baking sheet. Decorate with thin strips of butter and slices of a peeled tomato.
At the end, sprinkle the grated cheese and bake in the preheated oven for 30-35 minutes.
Drob Pascal - Recipes
Along with "Romania in Dishes", viewers will learn new recipes, but also old Romanian dishes.
The shows are made by the regional studios of TVR, for TVR 2, producer: Cristina Petrina Murgu, journalist Cătălin Blebea, according to the following program: on Monday, from TVR Timișoara we meet with Ioan T. Mihai, also called uica Mihai on Tuesday, the surprises in dishes from TVR Craiova are brought by Doru Ciolacu on Wednesday we meet with Costin Miron and Bogdan Moraru, the hosts from TVR Târgu Mureș on Thursday we serve the meal at TVR Iași with Raluca Aftene Chirilă. The week "Romania in dishes" ends on Friday, with TVR Cluj presented by Dan Mihai Păvăloiu.
Doru Ciolacu, from TVR Craiova, has been working in the press since 1994. He started as a news reporter, and is now an editor at the Editorial Board. The favorite journalistic genre of the TVR Craiova presenter is the report. "I like the reports captured in the field and not the cosmetic ones", Doru confesses about his work. Currently, Doru moderates the shows "Region in objective", "Romania in dishes" and "In the family".
In the team from TVR Târgu Mureș, the presenters Costin Miron and Bogdan Moraru are passionate about culinary art, amateur chefs, appreciated by family and friends. For TVR 2 viewers, Costin Miron, director of the shows "Unknown History" and "Romania in dishes" and Bogdan Moraru, image editor and music illustrator, reveals new recipes every week. It is a format on culinary topics in which the public will have the opportunity to discover both the secrets of traditional and international cuisine. Viewers have the opportunity to learn new recipes, Romanian dishes, but also to host shows at their home where they will prepare their favorite dishes.
The show is filmed in private kitchens, in boarding houses in the area or in unconventional locations, if necessary (on green grass, sheepfolds, households, on the waterfront, military campaign kitchens, etc.). The guests will present special recipes, but which will not be difficult to make by those in front of the small screens. During the show, the passion for cooking, the virtues of food, spices, calories, or various funny stories related to cooking and culinary art will be discussed. Humor is one of the indispensable ingredients, it even appears in the economy of the show in the form of graphics. The artist Gabriel Rusu, one of the best satire graphic artists, creates for each edition a work with a recipe theme.
Raluca Aftene Chirilă, from TVR Iași tells us: “Dear taster of "Romania in dishes", on Thursday you are invited to dinner in Moldova, where the borscht are sour, and the words are quick and sweet, the cozonacs are chubby, the golden cheeses, as the lap-in-the-waist pies are as red as the cheeks of young girls, where people greet you without knowing you and where housewives make the sign cross on the dough before leavening. From the show you will find the recipes of the tastiest dishes of Moldovans and not only that. It is no coincidence that the series of reports made by TVR Iaşi for "Romania in Dishes" is called "Descriptio Moldaviae". Each episode is a journey: we discover picturesque villages, castles, vineyards, we tell you about the old crafts and customs of Moldova. The culinary traditions from this part of Romania are presented, which show us that in the country food is a mirror of the relationship between man and nature, between man and man, between man and God. The food is an identity, so the gastronomic curiosity is also a good opportunity to get to know more closely the ethnic communities of the region: the Ukrainians, the Poles, the Hutsul, the Lipovans and the Greeks from Moldova.
"With the pan in the back" is the name of the series of reports made by TVR Cluj for "Romania in Dishes". It is a show about food and travel and its protagonists are two experienced filmmakers from Cluj, Dan Mihai Păvăloiu and Radu Pușcaș. The show can be watched on TVR 3, TVR Cluj, TVR 2. The host Dan Mihai Păvăloiu travels all over the country in search of more or less known culinary recipes.
From TVR Timișoara we have "Salt in dishes", the longest-running culinary show in Romania! Since 2008, the show "Sarea în bucate" enters the programs of the regional public television station, TVR Timișoara, acquiring the role of promoter of the traditional gastronomy of the Banat area, from the time when no television in Romania assumes in the grids this kind of identity, considered obsolete. Today, due to the consistency taken beyond audiences by TVR Timișoara, the show "Salt in dishes" has become the longest-running culinary show in Romania, and the road opened by us is one that many colleagues from other competing televisions tread.
The show "Salt in dishes" is a memorable recipe and a story that can be told around the table. Stories, stories but also fascinating characters spice up the show's recipe.
The slogan of the show is: "A smart stomach keeps a healthy mind!".
Ioan T. Mihai, also called uica Mihai, is the host of the show and the one who deciphers the culinary atlas of Banat to the public.
Through the skill of a chef and the gift of a storyteller in Banat's speech by uica Mihai, Salt in dishes is a successful television recipe that has crossed the borders of Banat, being a media product broadcast throughout Romania on the national television station, but also in Ukraine, Serbia and Hungary, through regional public stations, for Romanian communities.
The show "Salt in the Kitchen" was awarded the Special Jury Prize at the International Festival of Television and Radio Programs for Minorities, Uzhgorod, Ukraine 2009 with the episode "Silk Gypsies".
Re & # 539et & # 259 for lamb liver (1 kg)
- liver from a lamb, possibly the lungs, spleen and kidneys
- 200 grams of lamb
- 8 or & # 259 crude, b & # 259tute
- 2-3 bunches of green onions and garlic (about 300 grams)
- 1 bunch of parsley or blackberry
- 1 tablespoon butter or 2 tablespoons oil
- 1 tablespoon & # 539 & # 259 salt
- 1 tbsp & # 539 & # 259 pepper
Method of preparation:
The organs and the meat are boiled, then they are cut into small pieces and they are pulled a little into the pan, for the flavoring (the juice from the meat is kept in the pan, because # 259 will be used later). After the pieces of meat are cooled, they are cut and cut.
Chop the onion and garlic and cook for 2-3 minutes in the pan in which you prepared the meat. Then mix in a bowl the meat, vegetables, chopped parsley and beaten eggs, beaten together with a tablespoon of salt and a pinch of pepper.
Grease a heat-resistant tray with butter or oil, then place the composition in the oven and bake for about 30 minutes (about 180 degrees Celsius, depending on the type of oven). & # 537i of available programs). A cloth can be used to wrap the composition on the tray, and the dough will come out with a low risk of burning or sticking to the tray. tav & # 259. The drobul is served at a cold table, cut into slices like breadcrumbs.
Drobul - The star of the Easter holidays
Traditionally for the Easter meal, the devil tends to arrive the star of the holidays, along with red eggs and Easter. Although it can be prepared whenever you feel like it, its taste seems to be unique only during this holiday.
There are plenty of lamb liver variants, depending on the area or the ingredients, each house or each housewife has a recipe inherited or adapted according to the family's culinary preferences. The main ingredients are lamb entrails (liver, lungs, heart, kidneys and rarely the spleen), fresh spring greens (green onions, dill, parsley, garlic and larch less often), eggs (raw and boiled). In some areas of the country, cream or bread soaked in water or milk is put in the composition, but what gives flavor to this preparation is the purpura, more precisely the fat in it.
Boiled and chopped entrails are mixed with other ingredients and spices (salt, pepper, paprika). The lamb's puree is placed in a tray, over which the meat mixture is placed, but a part is left on the edges of the tray so that it can cover the liver at the end. In some areas it is common to use a sheet of dough instead of breadcrumbs, but in most variants boiled eggs are placed in the center.
If you ask me for a personal opinion, I would just like to say that the stew prepared in our house involves a little care, because the entrails are cut into small knives and not given by the mincer. The taste of the dish, however, is worth all the effort.
Regardless of whether it is baked in a cake pan, round or stove tray, whether it is cut in the shape of a triangle or square, whether it is served as an appetizer or according to the main course, the drum remains the traditional dish not missing from the Easter table. Because lamb is not to everyone's liking, chicken can also be made from chicken.