Bruschetta (Bruschete)

 

Ingrediente / Ingredients

• 10 feliute dintr-o bagheta frantuzeasca cereale integrale / 10 slices of a whole grain French Baguette
• 100 gr sunca / 100 gr of ham
• 2 rosii marime mica / 2 small size tomatoes
• 1 manuta de oregano si busuioc proaspat tocat marunt / 1 small hand of fresh basil and oregano, chopped
• parmesan ras / grated parmesan
• sare dupa gust / salt to taste
• piper dupa gust / pepper to taste
• 3 linguri ulei de masline / 3 tablespoons olive oil

Mod de preparare / Method of preparation

1. Feliile de paine se pun intr-o tava si se dau la cuptor pana cand se rumenesc / Place the slices of bread in a tray and bake them until crisp.

 

2. Sunca si rosiile se taie in cubulete marunte / Cut the ham and tomatoes into small cubes.

3. Busuiocul si oregano se toaca marunt / Chop the oregano and basil.

4. Intr-un bol se amesteca cubuletele de sunca si rosii impreuna cu busuiocul, oregano, sarea, piperul si uleiul de masline. Acest amestec se imparte pe feliutele de paine crocante / Mix the cubed ham and tomatoes in a bowl together with the basil, oregano, salt, pepper and olive oil. Devide this mixture on the crispy bread slices.

5. La sfarsit se rade parmesan pe fiecare feliuta in parte si se servesc caldute ca aperitiv sau la micul dejun / At the end grate parmesan on every slice and serve them warm as appetizer or for breakfast.

Snitel de pui in cuptor / Chicken schnitzel in oven

Ingrediente / Ingredients:

• 1 piept de pui dezosat fara piele taiat longitudinal in 4 felii / 1 whole boneless skinless chicken breast cut longitudinal into 4 pieces
• 3 oua, batute / 3 eggs, beaten
• 50 g parmesan ras /  50 g grated parmesan  
• 90 g pesmet uscat / 90 g dry bread crumbs
• 60 g unt / 60 g butter
• 1 lingurita busuioc uscat / 1 teaspoon dry basil
• 1 lingurita oregano uscat / 1 teaspoon dry oregano
• 1 lingurita maghiran uscat / 1 teaspoon dry marjoram
• 1 lingurita cimbru uscat / 1 teaspoon dry thyme
• 1 lingurita fulgi de ardei iute / 1 teaspoon hot pepper flakes
• 1 lingurita rozmarin uscat /  1 teaspoon dry rosemary
• sare dupa gust / salt to taste

Mod de preparare / Method of preparation:

1. Se spala puiul si se tamponeaza cu un servetel / Wash chicken and pat dry with a tissue paper. 

 

2. Parmesanul si pesmetul se amesteca / Combine parmesan and bread crumbs.
3. Se trece puiul prin ouale batute / Pass the chicken through the beaten eggs.

4. Se acopera bine cu amestecul de pesmet si parmesan si se trece din nou prin oua / Then coat thoroughly with bread crumb-parmesan mixture and dip it again into eggs.

 

5. Puiul se acopera din nou cu amestecul de pesmet dupa care se aseaza pe o tava unsa cu unt / Coat the chicken with crumb mixture once more and then place it on a greased baking sheet.

6. Se amesteca busuiocul, oregano, maghiranul, cimbru, rozemarinul, fulgii de ardei, sare si se presara peste bucatile de pui / Mix basil, oregano, marjoram, thyme, rosemary, pepper flakes, salt  and sprinkle over the chicken.

 7. Se aseaza bucatele de unt pe fiecare bucata de pui / Pat a little butter on each piece of chicken.

 

8. Se frige in cuptorul preincalzit 40-45 de minute / Bake it in preheated oven 40-45 minutes.

Fusilli cu sunca de casa / Fusilli with homemade ham

           Ingrediente / Ingredients

• 500 gr. paste fusilli / 500 gr. fusilli pasta
• 2 linguri ulei de masline / 2 tbsp. olive oil
• 8 catei de usturoi / 8 garlic cloves
• 150 gr. sunca de casa taiata bastonase  / 150 gr. thick-cut (matchstick-sized slices) homemade ham
• 1 cutie (400 gr.) rosii decojite cubulete in suc de tomate / 1 can (400 gr.) peeled diced tomatoes in tomato juice
• ¼ lingurita praf de chilli / ¼ tsp. chilli powder
• piper macinat dupa gust / ground pepper to taste
• 8 frunze tocate busuioc proaspat / 8 fresh basil leaves, chopped
• parmesan ras pentru servire / grated parmesan for serving
  
  
  Mod de preparare / Method of preparatio
  
  
  1. Se pun la incins intr-o tigaie wok 2 linguri de ulei de masline, se distuie cateii de usturoi taiati marunt la foc mic pana incep sa prinda o usoara culoare aurie / In a wok pan add 2 tbsp. of olive oil, fry over low heat the chopped garlic cloves until they start to catch a light golden colour.
  
  
  
  
  
  2. Intre timp la foc mediu se fierb pastele conform instructiunilor de pe ambalaj. Cand sunt fierte se strecoara si se lasa deoparte pana cand si sosul este gata / Meanwhile over medium heat cook the pasta as directed on  package. When it’s cooked strain it and set aside until sauce its ready.
  3. Peste usturoiul distuit se adauga sunca si se lasa la prajit 5-7 minute amestecand din cand in cand / Over fried garlic add the ham and fry them  5 - 7 minutes sirring occasionally.
  
  
  
  
  
  4. Dupa ce sunca este usor prajita se adauga rosiile si se lasa la distuit pana cand amestecul devine mai gros iar sucul de rosii incepe sa se evapore  / After the ham its slightly roasted add the tomatoes and let them sauté until the mixture becomes thick and tomato juice begins to evaporate.
  
  
  
  
  
  5. Cand sosul a ajuns la consistenta dorita se adauga piperul, praful de chilli si se amesteca continuu 2 minute / When sauce has reached desired consistency add the pepper, chilli and stir 2 minutes continiously.
  
  
  
  
  
   
  6. Nu se adauga sare deoarce sunca de casa este sarata / Do not add salt because homemade ham it is salty.
  7. Se adauga frunzele de busuioc tocate si se amesteca / Add the chopped basil leaves and mix.
  8. La sfarsit se adauga pastele peste sos, se amesteca bine si se mai lasa inca 2-3 minute pe foc amestecand frecvent / At the end add the pasta over the sauce, mix well and leave it for another 2-3 more minutes on heat, stirring frequently.
  
  
  
  
  
  
  
  
  9. Se presara  un plus generos de parmesan deasupra / Sprinkle with extra parmesan cheese.
  
  
  
  
  
   
  !!! Daca sunca este prea sarata se tine mai intai in apa rece / If ham it’s to salty, keep it a little in cold water first.
  
  

Lasagna Bolognese

Ingrediente / Ingredients:

• 400 g foi de lasagna / 400 g lasagna sheets
• 300 g mozzarella, rupta in bucati mici / 300 g mozzarella, torn  into small pieces
• 150 g parmesan, ras / 150 g grated parmesan

Sos Ragu alla Bolognese / Ragu sauce alla Bolognese

• 600 g carne de vita, tocata /  600 g beef minced beef
• 1 morcov mic / 1 small carrot
• 1 ceapa medie / 1 medium onion
• 1/2 de telina medie / ½ medium celery
• 50 g unt / 50 g butter
• 4 linguri ulei de masline extra virgine / 4 tablespoons extra virgine olive oil
• 200 ml vin rosu / 200 ml red wine
• 400 ml suc de rosii (passata) / 400 ml tomato juice (passata)
• ½ legatura busuioc si oregano proaspat / ½ a bunch fresh basil and oregano
• sare, piper dupa gust / salt, pepper (to taste)

Sos bechamel / Bechamel sauce

• 50 g unt / 50 g butter
• 50 g faina / 50 g flour
• 500 ml lapte / 500 ml milk
• 1 lingurita nucsoara, praf / 1 teaspoon nutmeg powder

Mod de preparare / Method of preparation

1. Fierbe pe jumate foile de lasagna in apa cu sare. / Half cook the lasagna sheets in water with salt.
2. Scurge apa, lasa-le sa se raceasca si separa-le pentru a nu se lipi. / Drain the water, let it cool and place them sepeartely so they dont stick together.

Sosul Ragu alla Bolognese / Ragu sauce alla Bolognese

1. Toaca ceapa marunt si da prin razatoare legumele. / Chop the onion and grate the vegetables.
2. Intr-o tigaie mai mare incalziti uleiul si untul, distuiti ceapa si legumele, la foc mediu pana se inmoaie. / In a bigger pot heat the oil and butter and sauté the onion and vegetables over medium heat till they get soft.
3. Adaugati carnea tocata si prajiti-o usor, cam 10 minute. / Mix in the minced meat and cook for 10 mins
4. Toarna vinul peste carne sa fiarba la foc mic pana se absoarbe (cam 15 minute) /  Pour the wine over meat to cook over low heat till absorbed (around 15 minutes).
5. Adauga passata, amesteca bine, acopera si lasa sa fiarba 45 de minute (daca scade foarte tare adauga apa) / Add passata, mix well, cover it and let it cook 45 minutes (if it reduces very much add water).
6. Toaca busuioc si oregano proaspat, amesteca cu sosul si adauga sare si piper dupa gust. / Chop fresh basil and oregano, mix it with the sauce and add salt and paper (to taste).

Sosul Bechamel / Bechamel Sauce

1. Topeste untul. / Melt the butter.
2. Adauga faina si incorporeaz-o in unt. / Add the flour and mix into the butter.
3. Se toarna cateva linguri de lapte fierbinte, destul pentru a inmuia amestecul de faina si unt. / Pour in just a few tablespoons of the hot milk, just enough to moisten the flour and butter mixture.
4. Se amesteca bine pentru a subtia amesctecul gros de faina. / Whisk thoroughly to loosen up the thick flour mixture.
5. Amestecand constant cu telul, adauga resul de lapte peste amesetecul subtiat de faina. / Whisking constantly, add the rest of the milk to the loosened flour mixture.
6. Adauga nucsoara si amesteca bine. / Add the nutmeg powder and mix it well.

 

Asamblare / Assembling:

1. Unge fundul tavii cu 2 linguri de ulei de masline si 2 linguri de sos ragu / Brush 2 table spoon of olive oil on the bottom of the tray and 2 spoons of ragu sauce
2. Imparte sosul ragu si sosul béchamel in 3 parti / Divide the ragu and bechamel sauce into 3 parts
3. Pune un strat de foi de lasagna pe fund / Place a layer of lasagna sheets on the bottom
4. Toarna peste, o portie de sos ragu desupra caruia se toarna o portie de sos béchamel si jumate din portia de mozzarella / Pour in one portion of the ragu sauce on top of which goes one portion of the bechamel sauce and half the mozzerella
5. Repeta pasul 3 si 4 / Repeat the step 3 and 4
6. Peste stratul final toarna un strat de sos béchamel, iar dupa aceea sosul ragu peste care se presara parmesanul ras / On the final layer pour in the bachamel sauce and then the ragu over which you spread grated parmasan
7. Se coace pestru 30 de minute la 180 de grade / Bake for 30 mins at 180 degrees

Pui cu lamaie condimentat / Seasoned Lemon Chicken

Ingrediente / Ingredients:

• 4 jumatati piept de pui cu os, fara piele / 4 bone-in chicken breast halves, skin removed
• ¼ cana suc de lamaie / ¼  cup lemon juice
• 2 frunze de dafin / 2 bay leaves
• 1 lamaie medie taiata in felii subtiri / 1 medium lemon, thinly sliced
• 1 lingura ulei de masline / 1 tbsp olive oil
• 1 lingurita sare / 1 tsp salt
• 1 lingurita usturoi / 1 tsp garlic
• ¾ lingurita de piper negru / ¾  tsp black pepper
• ¾ lingurita de busuioc uscat / ¾  tsp dried basil
• ¾ lingurita de tarhon / ¾  tsp tarragon
• ¾ lingurita de cimbru / ¾  tsp thyme
• ¾ lingurita rozmarin uscat, zdrobit / 3/4 tsp dried rosemary, crushed

Mod de preparare / Preparation:

1. Puneti condimentele, uleiul si frunzele de dafin intr-o punga mare de plastic resigilabila /  Place seasonings, oil and bay leaves in a large resealable plastic bag.

 

2. Adaugati puiul si sigilati punga / Add chicken and seal the bag.

 

3. Agitati pentru a acoperi / Shake to coat.

4. Puneti in frigider la marinat aproximativ 1 ora / Put in the refrigerator about 1 hour to marinate.

5. Scoateti frunzele de dafin / Discard bay leaves.

6. Tapetati un vas de copt cu spray de gatit / Coat a  baking dish with cooking spray.

7. Puneti carnea de pui in vasul de copt / Place chicken in the baking dish.

8. Aranjati feliile de lamaie peste pui / Arrange lemon slices over the chicken.

9. Stropiti cu suc de lamaie / Drizzle with lemon juice.

10. Acoperiti vasul si coaceti pentru 30 de minute /  Cover the dish and bake for 30 minutes.

11. Dupa 30 de minute descoperiti vasul si coaceti inca 15 minute sau pana cand puiul este fraged si  se evapora tot sucul ramas / After 30 minutes uncover the dish and bake 15 more minutes  or until chicken is tender and all remaining juice evaporate. 

12. Serviti peste orez / Serve over rice.