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The best sarmales for the New Year’s table, according to chef Scarlătescu’s recipe. This is how you manage to surprise your guests

No meals, irrespective of how refined, can match the well-known sarmales which are discovered on Romanian tables in the course of the holidays. For Christmas, New 12 months, Easter and different vital holidays, sarmales are the primary on the checklist of housewives’ dishes. Cătălin Scarlătescu involves their support and affords them his recipe for a profitable preparation.

How we prepare the best sausages / photo: Archive Click!

How we put together the very best sausages / photograph: Archive Click on!

Cătălin Scarlătescu is now among the many most well-known cooks in Romania. A culminating success was additionally delivered to him by taking part within the culinary present “Chefi la cuțite”, the place, along with Florin Dumitrescu and Sorin Bontea, he judged for 12 seasons.

Sarmale ready in keeping with chef Scarlătescu’s recipe

The well-known chef supplied his culinary secrets and techniques to the housewives, to arrange the very best sarmals with which to serve their company on New 12 months’s Eve.

Elements you want for chef Scarlătescu’s sarmale recipe:

  • 4 kg of minced pork
  • 500 g of rice
  • 2 kg onion
  • 40 g of pepper
  • 45 g of salt
  • a chunk of smoke
  • broth
  • sauerkraut leaves
  • thyme
  • Bay leaves

Technique of preparation:

Finely chop the onion and warmth it to get a barely copper colour. After frying, flip off the warmth and depart the onion to chill.

“Then we combine it with minced meat, pre-washed rice, thyme, salt, pepper. In the meantime, we select essentially the most lovely sauerkraut leaves. We fastidiously fold the contents. After we end making the sarmales, we chop the sauerkraut and blend it with the broth”chef Scarlătescu says.

The well-known chef confesses that the trick to a particular aroma and style of sarmals is obtainable by a beneficiant piece of smoked meat positioned between the sarmals.

“It’s time to place every little thing within the pot. First, we place a layer of cabbage, on prime of which we add a couple of bay leaves, after which we place a beneficiant piece of smoked meat within the center and begin inserting a layer of sarmale. We repeat with a layer of cabbage and a layer of sarmale till we fill the pot. We add water and slightly oil, after which we put them within the oven”defined the beloved chef, quoted by


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