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Spaghetti carbonara, adapted recipe

Spaghetti carbonara, adapted recipe



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Spaghetti carbonara, adapted recipe
This is one of our favorite recipes for pasta, eggs and sour cream giving it a very fine and rich taste.

  • 1 packet of pasta (500 grams) - comes out approx. 6 servings
  • 4 eggs
  • 200 grams of pancetta or muscle
  • 150 grams of sour cream
  • an onion
  • 1 clove of garlic
  • salt,
  • pepper,
  • basil,
  • parsley
  • olive oil

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Spaghetti carbonara, adapted recipe:

Spaghetti carbonara, adapted recipe


I boiled the water with a pinch of salt, and when it started to boil I added the spaghetti. When they were ready I drained them.

Meanwhile, I cooked the finely chopped onion with the muscle, garlic, salt, pepper and basil. Separately, in a bowl I beat the 4 eggs and added 150 grams of sour cream, stirring.

Over the hot spaghetti, drained of water, I added the composition of eggs and sour cream and mixed them well, without holding over the fire. Then I put the onion with the muscle, and at the end the parsley, mixing everything.

It can be served with grated Parmesan cheese on top. Good appetite!


Romanian reinterpretation of carbonara spaghetti

Carbonara spaghetti is one of Ania's favorites. Eat only spaghetti with sauce, without the famous bacon. I put a healthy portion of carbonara in her bowl and the dandelion retreats to her room. If I take a look after 10 minutes, I will see a little girl diligently picking, with two fingers, a spaghetti on her T-shirt, on the floor, or on a toy of hers, and meticulously stuffing it in her mouth.

Italian food is among the most widespread and appreciated in the world. There is something in the Italian way of looking at and living life laughing exuberantly, which also affects the taste of the plate. The relationship between Italians and their food is very intense and passionate, like a man with his wife, as they like to say. The meals of a respected Italian are plentiful and the menus contain 5 dishes: antipasti (cold appetizer), soup, pasta, the main course (containing meat or risotto) dessert.

I don't think there are too many people who have never eaten pizza or the famous Italian pasta in their lives.

Essential ingredients of Italian cuisine:

-extra virgin olive oil, cold pressed

The secret of a well-made pasta is: the water must boil hard, with bubbles and swirls, so that in motion, it does not allow the pasta to stick to each other, a lot of salt in the water so that the pasta can taste its salt and must cooked for 7 minutes, because the pasta must be eaten "al dente" (the middle must be elastic). In ad literam translation, "al dente" means "to the tooth" and probably refers to the way pasta is checked if it is sufficiently prepared.

The most difficult pasta to cook in the world are those that have few elements, for example, Spaghetti with garlic, olive oil and hot peppers (Spaghetti aglio, olio, e peperoncino), because the balance between the ingredients must be perfect, and increased attention to cooking. Even skilled chefs have trouble with these recipes.

We, the Romanians, cook the carbonara spaghetti with cream.

Traditionally, however, they are cooked as follows:

Ingredients: 500 g spaghetti, 250 g bacon / pancetta / guanciale, 4 eggs, parmesan, pecorino (Italian sheep cheese) 50 grams, black peppercorns.

Boil the pasta, fry the bacon in olive oil and add a pinch of water in which they cooked the pasta, when it becomes crispy. Let it boil for a while. The fat from the bacon and the starch from the pasta water will make a sauce. Put the pasta in the pan and sauté them a little until the sauce thickens. Turn off the heat, add the yolk and grated Parmesan cheese, mix well and finally sprinkle with freshly ground pepper. They are eaten hot.

My version of carbonara is very different, so I could very well call them Spaghetti with white sauce and oregano.

Half a smoked ciolan

A packet of spaghetti 500 g

250 g of parmesan or cheese

Oregano, salt and pepper to taste

Finely chop the garlic, cut the ciolan into cubes, grate the parmesan or the cheese, put the pasta to boil.

Fry the garlic in very little oil (because it will leave the fat in the grease) for only a few seconds until its aroma spreads and then add the garlic. When it is fried, add the spaghetti and oregano to taste. I beat the eggs and mix them with the cream.

I put the sauce over the pasta. Traditionally, the egg is put over the pasta with the fire off, because the yolk cooks from the heat they emit. But I prefer to cook the egg a little more because I don't want to risk it and give it to Ana raw.

Add the grated Parmesan or cheese.

At the end, season with salt and pepper (beware of salt, it may not be necessary because the ciolan is already salty).

I like spaghetti with plenty of sauce and if that's not enough, I add a little more water from the one in which they cooked the pasta.

If a capricious food princess claims that these pastas are among her favorites, I say it's worth a try. Good appetite!


Spaghetti carbonara classic recipe

ingredients
300 g spaghetti, 1 whole egg, an egg yolk, 100 g parmesan / grana padano / pecorino romano (grated), 150-175 g smoked bacon (& icircn the original recipe uses pancetta, but I did not find in stores), pepper, olive oil olives, optional: basil

Difficulty: low | Time: 30 min


Spaghetti carbonara classic recipe

ingredients
300 g spaghetti, 1 whole egg, an egg yolk, 100 g parmesan / grana padano / pecorino romano (grated), 150-175 g smoked bacon (& icircn the original recipe uses pancetta, but I did not find in stores), pepper, olive oil olives, optional: basil

Difficulty: low | Time: 30 min


Spaghetti carbonara recipe

In a pot, boil water with a tablespoon of olive oil, salt and vegeta, and when it has boiled, add the pasta, letting it boil for about 8 minutes. Remove from the heat and pour into a large strainer to drain quickly without cooling. Pour a little olive oil over them so as not to stick and increase the volume.

Separately in a bowl, mix the yolks together with the sour cream, half of the Parmesan cheese, salt to taste and black pepper.
While the pasta is boiling, cut the pressed ham into thin slices that are fried in a pan with a few tablespoons of olive oil and garlic. When the garlic is browned, add the sour cream sauce with the yolks.

Drain the spaghetti over the sauce in the pan. Mix well and add as desired basil.


In the past, we called on boxed mixes. Not anymore. Boxed mixes are great, but everything needed to make delicious pancakes already sits in our kitchen. We said goodbye to the boxed mix and haven & # 8217t looked back since. This recipe is easy! The pancakes aren & # 8217t too sweet and are lightly scented with vanilla. They are delicious AND they are easily adapted to what you have in your kitchen. Let & # 8217s do this!

The Ingredients

We love simple, no-fail recipes and this pancake recipe is just that. It & # 8217s quick to make, and we & # 8217re willing to bet you & # 8217ve got everything you need to make them right now. Here & # 8217s a quick breakdown of what you will need (the full recipe with ingredient amounts is shared in the recipe below):

Flour: Use all-purpose flour or whole wheat. A combination of the both is nice, too. For pancakes without all-purpose flour, use your favorite gluten-free flour blend or try buckwheat flour (here is our buckwheat pancake recipe for you to take a look at).

Sugar: We use granulated sugar, but you could experiment with brown sugar. Brown sugar will make them a little moister.

Baking Powder: Baking powder makes them light and fluffy. If you & # 8217d like to make pancakes without baking powder, I & # 8217ve shared tips in the frequently asked questions below.

Leap: We like to use 3/4 teaspoon of coarse salt (or 1/2 teaspoon of fine salt). It balances the sugar nicely and brings out lots of flavor in the pancakes. If you are using salted butter, you may want to reduce this.

Milk: We usually stick to reduced-fat milk, since that & # 8217s what we have in the fridge, but whole milk or skim milk will work, too. For pancakes without dairy milk, substitute non-dairy milk (like unsweetened almond milk or homemade oat milk). I & # 8217ve also used orange juice in place of the milk before and it worked nicely. For buttermilk pancakes, take a look at our Fluffy Buttermilk Pancakes recipe.

Melted Butter: You can & # 8217t beat the taste of butter for this, but we & # 8217ve found that melted coconut oil is delicious. We use unsalted butter, but salted butter will work as a substitute. If you do use salted butter, you might want to reduce the amount of salt called for in the recipe below. For pancakes without butter, substitute melted coconut oil.

One Egg: The egg adds structure and helps with how light and fluffy they become. I & # 8217ve shared tips in the frequently asked questions below for making pancakes without egg. (You might also enjoy our recipe for vegan pancakes)

Vanilla Extract: Vanilla adds sweetness and depth of flavor. You could try other extracts, too. Almond extract would be pretty delicious.

Our Step-by Step Method For The Fluffiest Pancakes

These simple pancakes come together fast! They are perfect for kids (if you scroll through the reviews so many of our readers makes these with their kids and sometimes the kids even make them!) To make them, follow these easy steps:

  1. Whisk dry ingredients together
  2. Melt butter and warm milk (we use the microwave)
  3. Whisk wet ingredients together
  4. Combine the dry and wet ingredients
  5. Cook on a hot buttered skillet
  6. Enjoy!

Here & # 8217s the secret to the fluffiest pancakes: Mix dry and wet ingredients separately at first then combine just before cooking. You can mix the dry ingredients as much as you want and do the same for the wet ingredients, but when the two mixtures come together, use a light touch. Over-mixing the batter is a common mistake & # 8212 it makes them heavy and flat, not fluffy.

By the way, these tips apply to waffles and muffins, too. We use this same strategy when making our favorite blueberry muffins as well as our favorite waffles.

When we are ready to cook, we combine the two mixes with a fork or whisk. I like to stir until I no longer see dry clumps of flour. There can be some small lumps, though.

See how fluffy these pancakes are?

The recipe makes 8 pancakes, so depending on how many you eat at one sitting, this recipe could serve 2 to 4 people. If you have some leftover, you can freeze them! I love this trick for when just one of us wants pancakes in the morning. Check the frequently asked questions below for how we freeze them.

Variations

This is our basic pancake recipe. We use it often as is, but have used it as a base for other recipes. Add what you love. Here are a few suggestions:

  • Sprinkle a handful of berries, nuts or chocolate chips into the batter. (We love adding fresh blueberries or mashed and sliced ​​bananas)
  • Layer a few thin slices of strawberry or banana onto the wet batter once added to the skillet. Then, flip. (We added a banana to these spiced, buttermilk and banana pancakes)
  • Add lemon zest or spices, such as cinnamon, nutmeg or allspice (see our cinnamon-spiced fluffy pancakes with a cinnamon roll glaze)
  • Try replacing some of the all-purpose flour with whole wheat flour (see our easy fluffy whole wheat pancakes).
  • Add a few spoonfuls of flax seeds, oats, or reduce the sugar.

What Our Readers Are Saying

There are lots of things you can do to make these your own. If you & # 8217d like, come back and share what worked for you. We & # 8217d love to read about it. In fact, here & # 8217s what our readers have been saying about the recipe:

“I’ve never made anything from scratch, and I was scared to death they wouldn’t turn out right but, these were the best pancakes ever!” & # 8211 Stephanie

“Best pancakes we’ve made so far. Delicious! ” & # 8211 Leigh

“This was an amazing recipe! I make homemade pancakes with my kids and they always come out flat and rubbery, these are fluffy and my kids keep asking for more! ” & # 8211 Ebony

“Pancakes from heaven! So light and fluffy. I had to make a second batch, no one could stop eating them! ” & # 8211 Kimberly

“These are by far the BEST pancakes I have ever eaten!” & # 8211 Kayla

Since posting this recipe, we’ve had some frequently asked questions. Here are the most common:

Frequently Asked Questions

Can I make pancakes without baking powder? Yes, absolutely. To use baking soda instead of baking powder, you will need to swap the milk for sour milk or buttermilk and use 3/4 teaspoon of baking soda. If you don’t have buttermilk, you can make homemade buttermilk or & # 8220sour milk & # 8221 by stirring 1 tablespoon of lemon juice or vinegar into the 1 1/4 cups of milk called for in the recipe and setting it aside for 10 minutes. The addition of sour milk is required because, unlike baking powder, baking soda needs acid to work in the recipe. If you go with the baking soda / sour milk combination, they will be just as fluffy as the original recipe.

How to make pancakes without egg? For pancakes without egg, we use a flax egg. To make a flax egg, mix one tablespoon flaxseed meal (ground raw flaxseed) with 2 1/2 tablespoons water. Set it aside for about 5 minutes to thicken then use to replace the egg in the recipe. We also recommend that you look at our Vegan Pancakes Recipe.

Can I make the pancakes ahead of time? Can I freeze the pancakes? Yes! These are perfect for freezing and reheat nicely. This way, you can have pancakes for one, two or more any day of the week. To freeze them, cook the pancakes, and then lay them out in one layer on a baking sheet. Place the baking sheet into the freezer for 20 to 30 minutes (or until they are hard). Then divide them between freezer bags with a sheet of parchment or wax paper between them (so they don't stick to one another). To reheat, use the microwave or oven. To microwave, place them onto a plate and microwave for 20 seconds for one pancake or longer for multiple pancakes. To reheat in the oven, package them in foil then place into a 350F oven for about 10 minutes.

Recipe updated, originally posted September 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. - Adam and Joanne


Spaghetti carbonara, adapted recipe - Recipes

COCKTAIL RECIPES. And you can make Prince George's favorite way!

COCKTAIL RECIPES. You would think that the whole royal family only eats sophisticated food, such as caviar. What would you say if you found out that Prince George, the son of the Dukes of Cambridge, was eating pasta a la carbonara. And you can make Prince George's favorite way. At CHILDREN'S NEWS we show you how to prepare the recipe quickly.

Renowned chef Aldo Zilli worked for Prince William at the Centrepoint youth charity. He revealed that the little prince, George, aged 7, has a passion for Italian food. The eldest son of the Dukes of Cambridge has extremely refined tastes in food at his age. This is not a pizza or hamburger fan.

Here's how to make Carbonara spaghetti with royal style sour cream right here at home, with a minimum of effort:

You need 400 g of spaghetti, 400 g of bacon, 100 g of parmesan, 300 ml of sour cream, 4 eggs, 2 cloves of garlic, a tablespoon of butter (margarine), oil and salt.

The spaghetti is boiled following the instructions on the package. Put a pinch of salt and a tablespoon of butter (margarine) in the spaghetti water. Cut the bacon into thin strands and fry in 2.3 tablespoons of oil. When it starts to brown, add the finely chopped garlic. Fry everything until the garlic turns golden. In a bowl, beat the eggs well with a pinch of salt, add the Parmesan cheese and mix until it becomes a paste. Incorporate the cream and mix everything. Add everything over the browned bacon. Stir gently and continuously over low heat for 3-4 minutes until the egg coagulates gently. Add over the pasta to each portion.

This preparation can be made in about 45 minutes and is extremely filling. NEWS FOR CHILDREN keeps you up to date with the latest news. We invite you to follow our recipe section weekly.


Spaghetti carbonara, adapted recipe - Recipes

COCKTAIL RECIPES. And you can make Prince George's favorite way!

COCKTAIL RECIPES. You would think that the whole royal family only eats sophisticated food, such as caviar. What would you say if you found out that Prince George, the son of the Dukes of Cambridge, was eating pasta a la carbonara. And you can make Prince George's favorite way. At CHILDREN'S NEWS we show you how to prepare the recipe quickly.

Famous chef Aldo Zilli worked for Prince William at the Centrepoint youth charity. He revealed that the little prince, George, aged 7, has a passion for Italian food. The eldest son of the Dukes of Cambridge has extremely refined tastes in food at his age. This is not a pizza or hamburger fan.

Here's how to make Carbonara spaghetti with royal style sour cream right here at home, with a minimum of effort:

You need 400 g of spaghetti, 400 g of bacon, 100 g of parmesan, 300 ml of sour cream, 4 eggs, 2 cloves of garlic, a tablespoon of butter (margarine), oil and salt.

The spaghetti is boiled following the instructions on the package. Put a pinch of salt and a tablespoon of butter (margarine) in the spaghetti water. Cut the bacon into thin strands and fry in 2.3 tablespoons of oil. When it starts to brown, add the finely chopped garlic. Fry everything until the garlic turns golden. In a bowl, beat the eggs well with a pinch of salt, add the Parmesan cheese and mix until it becomes a paste. Incorporate the cream and mix everything. Add everything over the browned bacon. Stir gently and continuously over low heat for 3-4 minutes until the egg coagulates gently. Add over the pasta to each portion.

This preparation can be made in about 45 minutes and is extremely filling. NEWS FOR CHILDREN keeps you up to date with the latest news. We invite you to follow our recipe section weekly.


What do you think about Romanian cuisine?

I don't know if anyone has asked you so far, anyway, sporadic answers to this question not asked here, come in comments like & # 8222Romanians can't afford to have their own kitchen & # 8221, & # 8222 we don't even have our own food & # 8222 # 8221, & # 8222 we weren't able to invent anything & # 8221 or, on the contrary, & # 8221 our food is the best & # 8221, show the Italians that we also know how to make pasta & # 8221, & # 8222in abroad you have nothing to eat & # 8221. In general, ideas or statements urgently adopted and swallowed unchewed, unsupported by reading or research. But that's the difference between what you think about it and what you know about it, so we won't get inflamed here but we'll read what others have to say, maybe we'll learn something by the end of the day. So I come and ask you what you think about Romanian cuisine, whether this belief of yours is based on opinions or whether it is based on knowledge acquired through study (whatever form this study would take). I know you are interested in the subject, otherwise you would not visit so many culinary blogs. Stay healthy.

36 Comments

An excellent question. I consider that our cuisine is based to a very large extent on pork. So everything we eat revolves around this meat. Here we should work, eat other types of meat. It is a cuisine recognized worldwide as being extremely fatty. In my opinion.

Romanian cuisine is as delicious as it is unknown.
Unfortunately, it is not too hipster to eat sarmale or stew. I only know one guy (I don't give him a name) who started to modernize the recipes.
Instead, I don't think I know of any household that doesn't have at least Sanda Marin's book. More recently, Radu Anton Roman has started to appear in more and more kitchens.

Excellent topic. I would have started with another question - do we have a Romanian kitchen or Romanian cuisines? I think that regionalism is one of the defining features of the way it is cooked in this country, which is reflected in the techniques, ingredients and preferences. This is all the more underscored by the lack of a tradition of & # 8222classic & # 8221 or & # 8222cult & # 8221 cooking, as has been found in France, Hungary or Austria.
Romanian cuisines are local cuisines, starting from the rustic cooking of the households, thus having thousands of variants and versions of the same dish. At the same time, those with handshakes generally tried to borrow dishes from the wealthy classes of neighboring countries - Poland, Hungary, Austria, Turkey - both as dishes and as a way of serving.
Only relatively recently, in the last century and something, with the urbanization we can speak of a fusion of the culinary styles of the Romanian regions. Paradoxically, it was a greater influence from the city to the village than vice versa. The public institutions also had unifying actions - especially the canteens from the army and the big factories.
What we now consider a & # 8222normal & # 8221 family meal - with a snack, soup, a main course with meat and vegetables, and dessert, has too little in common with the tradition of peasant meals and dishes.
I think that the future of Romanian cuisine lies in finding regional techniques and dishes and adapting them to the rhythms of urban life now.

I strongly believe that the country brand hides in the kitchen, if we look deep into it there are thousands of authentic Romanian recipes. Romania always surprising

Maybe thousands of variants of some dishes from this corner of the world & # 8230 thousands of authentic, Romanian recipes, I doubt. A few dozen, maybe. Who knows? That, passing over the cacophony and the Romanian cuisine = the country brand. I think we need to look for another brand.

maybe we should have a definition of Romanian cuisine, spices used, types of food, etc. especially since they are quite different from one region to another.
But if we speak in a general way, it is a simple kitchen, & # 8222peasant & # 8221, made to saturate, to keep hungry and less to enjoy the taste buds. It does not have the refinement of French or Italian cuisine nor the flavor of Mexican. It is also very little varied, only a few vegetables and 2 or 3 types of meat are used and the spices usually used fail to give the necessary relief to the food.
Fortunately, there have been a few chefs lately who have the ability to raise Romanian cuisine to a slightly higher degree of sophistication. Success:)

Ducasse, I agree with you on Romanian cuisine. A little more shade wouldn't hurt at all. I also think that Romanian food is based on too long cooking times and on the excessive use of fats, a practice that I particularly dislike. I think it takes balance and a little boldness to better outline what Romanian dishes mean.

Adi, I have an offtopic comment, and you don't have to post it. I thought it would be nice to link to their recipe for the pictures above. In general, you still have posts where you post pictures without giving a recipe, but the recipe is elsewhere on the site. And I thought you would help people find them easier, if they still sit and admire the pictures. A good day!

I was not surprised to find a cuisine similar to the Romanian one in the (almost) neighboring and friendly countries & # 8211 Croatia, Serbia, Poland, Bulgaria. It's absolutely normal since we evolved together in this corner of the world. That doesn't mean & # 8222 we don't have our own kitchen & # 8221.
Now I don't know what to call Romanian cuisine. Should the Romanian cuisine be the one described in Sanda Marin's or Pastorel's books? Or should the Romanian cuisine be the one described by my grandmother? I tend not to believe my grandmother very much, raised in the country during times of famine and war, and then moved to the city on a ration basis & # 8222sof soy salami & # 8221 (I still don't think I've eaten soy salami, but finally).

I like Romanian cuisine with Sanda Marin and Pastorel. If you are generally moderate and respect the requirements of your own body, you will discover only the benefits of the kitchen, its variety and ingenuity. There are many recipes with meat, there are many types of meat as well as recipes without meat, I think for reasons of fasting and cost of meat. What I have to blame is related to sweets, here I have to criticize because of the very loaded recipes (too many eggs, too much butter) but at the time of collection and printing, I do not think you eat cake as many times as you like now. Three times a year, that's all, then he was probably going to make it out of 50 eggs.

A beautiful question anyway!

Why do we jump up when our kitchen is not considered special, so to speak? For the same reason we jump up when people don't believe our navel & # 8211 as we know for sure.
The ingredients are generally of poor quality, and if they are good, we drown them in fat and kill them by an incorrect technique.
In general, people consider that they ate well when they ate a lot, possibly for little money.

I don't think we have a tradition, or if we do, I certainly don't know it. I am from Oltenia and I have been living in Cluj for some time. Obviously, my cooking style is a combination of the 2 regions (it is known, I think, that in the south it is cooked with a lot of meat, fat, the soups are red, there is no sour cream in the food and not the classic rantas).

I think that in Romania you eat too much meat, fat and there are no fine foods, with several combined flavors potentiating each other.

It will take some time before we move from the status that we eat to saturate ourselves (perhaps propagated from communism) to the one in which we will enjoy food, textures and combinations of flavors and we will dare to use them.

Anyway, I think we have potential.

I think that the Romanian cuisine could be represented first of all by soups :) Light soups, vegetables, with larch. I think that many of the dishes that we consider traditional are easily found in other peoples, but this soup with locusts seems to me to stand out among all the traditional Romanian dishes ... and I don't even think it was ever given this somewhat pompous title of traditional preparation. Although it's definitely worth it.

I have no study of such a thing, but I believe that each people has developed its own cuisine according to the resources at its disposal and the influences of those around it. if we are at a crossroads, it is normal for there to be influences at the east gate and not to know exactly what and how. I, one with grandparents from totally different regions, Bucovina and Bărăgan, saw how the pork was prepared in both camps and the balance tilted to the north. the Romanian does not eat only pork, the traditional was the Sunday chicken and, in some areas, the fish that took the place of detoxes. just the other day I was talking to someone who had been in Finland for a long time (a few years) and I was asking him about reindeer meat. he could not identify anything else as a traditional menu and was surprised to find that he had not seen or heard of bacon. Okay, okay I asked but weren't they raising pigs? Yes. bacon is specific to people in the north where the winter is long and hard and the human body needs more calories. Well, no, they didn't give a damn about pigs either, they were looking to live healthier. but do they understand what their tradition says? he looked at me in amazement, their tradition was reindeer meat and boiled potato in shell. Well, if that's what they had. I thought nostalgically of my grandmother's house, of the ritual of slaughtering the Ignatian pig (I mean the northern ones), of the care with which he collected the blood in the basin to make blood sausages, sausages, bacon, drums and leprosy and so on. he knew how to do. the southerners put everything in lard and how good it was when it was winter and we ate with gogonele. and what a good pie, from a simple crust, with salted cheese, the grandmother made. he did not use yeast, in the autumn when the wine was made he collected the foam, mixed it with something and made the & # 8222cococele & # 8221 which he put on the ground, they were the size of a 50 bani coin and in the winter he used them instead of yeast. how beautiful the morning smell of warm bread. I'm old, I'm in my 50s, so I've lived under a lot of diets and my parents say they've never run out of milk, cheese and eggs. my grandmother from the south made an onion stew, with tomatoes, on the priostrii, because I couldn't get the taste at home on any type of stove. yes, Romanian cuisine exists, it is defined by bacon, lard, milk, our cheese, eggs plus all kinds of vegetables and the combinations that come out of it are endless. did you eat sour soup with green corcodus? it is worn in the south. or the acacia flowers given by the egg? I used to call them & # 8222mâţâţei & # 8221 and my grandmother from the south made us, I assure you that they have a special flavor, the ones from the north are more creamy, that's what I tell them, more soups and any cream. Speaking of which, I miss some strawberries with cream.

Romanian cuisine and I am referring here to Moldovan cuisine = generosity + love. You certainly feel love in certain dishes. Yes, it is not technical, but it is generous. Dishes that remind you of grandparents, aunts, country. Clear chicken soup with my mother's noodles, cottage cheese pie, pancakes with cherry jam, these are memories that we keep in our hearts. Each people has its own kitchen, but for me the soul kitchen is home. Honestly, I enter your blog only to read it and see the photos. I live in a world where calories are calculated, ha, ha, yeah, that's it. When I get home I ask for simple but important things for my heart: chicken soup and two sarmale in vine leaves. And a little polenta with cottage cheese and sour cream. Miami, Miami! Thank you for your blog and I wish you success!

Of course there is Romanian cuisine, of course it has been almost suffocated by 50 years of communism. Once again, my firm opinion is that those who loudly claim that Romanian cuisine is all just indigestible frying in mountains of fat, composed exclusively of pork, have parents / grandparents who do not know how to cook. I'm very sorry, but that's the situation. O fi si mostenirea comunista, nu zic nu, cum sa faci ceva comestibil daca n-ai ingredientele necesare? Insa eu, stiind – fara falsa modestie – cum se gateste la mine in familie si cum apreciaza multa lume, inclusiv straina, acest lucru, nu pot sa accept inexistenta totala a unei bucatarii romanesti. Cred ca v-am spus povestea cu zama de gaina a bunicii si francezii veniti cu ajutoare imediat dupa revolutie – au zis ca e cel mai bun consommé pe care l-au mancat vreodata si ii cereau bunicii de zor reteta.

Nu cred ca exista popor european care traieste in climat temperat-continental si care sa aiba mancaruri traditionale fara grasime. Doar ca acum nu mai punem atata ca pe vremea stramosilor, ca nu dam toata ziua la coasa/la sapa/nu crapam toata ziua lemne la padure. In Franta chestiei asteia (combinate cu bucataria culta) ii zice Nouvelle cuisine, si n-ai sa auzi vreun francez plangandu-se de cat de grasa e bucataria traditionala a tarii lui, desi totul musteste de unt, iar in orice supermarket gasesti de vanzare osanza de porc si untura de gasca. Ce e carnea conservata in grasime altceva decat confitul francezilor? De asemenea, si italienii se mandresc cu o gramada de mezeluri, majoritatea din porc – exista si de vita, e adevarat, dar majoriattea sunt din porc. Pestele si fructele de mare fac parte din bucatariile din sudul Italiei sau de pe langa mare/lacuri, in tot nordul Italiei, insa, predomina porcul (vezi celebrul prosciutto San Daniele, ca sa dau numai un exemplu).

Cat despre faptul ca am fi imprumutat de la altii, ca au si altii mancarurile noastre, e o aberatie. Nu conteaza ca am imprumutat, atata vreme cat facem bine respectiva mancare. De exemplu, sarmalele. ´Le fac multi, e adevarat, insa ma indoiesc ca veti gasi la alte popoare sarmale din piept de gasca, cele mai bune sarmale pe care le-am mancat eu vreodata, la rude, in Moldova (faceau parte dintr-un cuib de sarmalute-n cinci miresme). Sau borsul. Desi cuvantul ne vine de la rusi si de la ucrainieni, ei numesc bors o ciorba cu sfecla, nu o ciorba acrita cu bors si parfumata cu leustean, ca la noi. Italienii au imprumutat pastele de la chinezi, insa le gatesc intr-un cu totul alt mod, si nu vei auzi vreun italian sa zica „pastele ne vin de la chinezi”. Cand am fost la Liubliana, am fost uimita sa mananc un produs „traditional” numit krempitta (cremsnit sau cremes) si niste placinte cu carne si branza numite burek. Dar nu am auzit vreun sloven sa zica ca, de fapt, nu sint slovene. Din contra, cand am intrebat de ceva traditional, ne-au fost indicate cu mandrie.

Despre faptul ca se consuma numai porc, iar nu sunt de acord. Pastoritul era o ocupatie traditionala a romanilor, sint sigura ca oaia se regaseste in multe preparate traditionale. In vest si in Moldova e traditionala si carnea de gasca, iar in sud exista obiceiul de a duce un curcan nasilor de Anul Nou. Sa nu mai povestesc de crescatoriile de pastravi din Bucovina si de preparatele din peste de pe langa Dunare.

Bucataria culta nu e bine reprezentata, dar exista (ex, tortul Joffre, inventie a Casei Capsa, muschiul Martha Bibescu etc.).

E adevarat ca in Romania exista mai degraba bucatarii regionale decat o bucatarie unitara. Dar aceasta bucatarie unitara se intalneste mai degraba in tarile mici, unde ingredientele nu difera. Si in Italia bucataria extrem de regionalizata, ei nici nu spun despre un preparat ca e italian, ci ca e milanez, sicilian, ligur, savoiard, napoletan etc. Insa la fel cum majotitatea francezilor mananca in noaptea de Anul Nou stridii (specifice Bretaniei) si foie gras (specific regiunii de sud vest), la fel si romanii mananca salata de boeuf si peste, daca isi permit. Obiceiul unei regiuni s-a extins la toata tara, nu vad ce e rau in asta si de ce am trebui sa ne punem cenusa in cap.


Ce credeți despre bucătăria românească?

Nu știu dacă v-a mai întrebat cineva până acum, oricum, răspunsuri sporadice la această întrebare nepusă aici, vin în comentarii de genul „românii nu-s înstare să aibă o bucătărie proprie”, „nu avem nici măcar o mâncare a noastră”, „n-am fost în stare să inventăm nimic” sau, din contră, ” mâncarea noastră e cea mai bună”, arată-le italienilor că și noi știm să facem paste”, „în străinătate n-ai ce să mănânci”. În general, idei ori afirmații adoptate urgent și înghițite pe nemestecate, nesusținute de lectură ori cercetare. Dar asta-i diferența dintre „ce prere ai despre” și „ce știi despre”, așa că nu o să ne inflamăm aici ci o să citim cuminți ce au de spus ceilalți, poate învățăm ceva până la finalul zilei. Vin așadar și vă întreb ce credeți despre bucătăria românească, fie că această convingere a voastră se bazează pe păreri, fie că se bazează pe cunoștințe dobândite prin studiu (orice formă ar avea acest studiu). Știu că vă interesează subiectul, altfel n-ați vizita atât de mulți blogurile culinare. Stay healthy.

36 Comments

O intrebare excelenta. Eu consider ca bucataria noastra se bazeaza in proportie foarte mare pe carnea de porc. Deci tot ce mancam se invarte in jurul acestei carni. Aici ar trebui sa mai lucram, sa mancam si alte tipuri de carne. Este o bucatarie recunoscuta pe plan mondial ca fiind extrem de grasa. Parerea mea.

Bucataria romaneasca este pe atat de delicioasa pe cat este necunoscuta.
Din pacate, nu este prea hipsteresc sa mananci sarmale sau tocanita. Nu cunosc decat un gagiu (nu-i dau nume) care s-a apucat sa modernizeze retetele.
In schimb, nu cred ca stiu vreo gospodarie care sa nu aiba cel putin cartea Sandei Marin. Mai nou, Radu Anton Roman a inceput sa rasara in tot mai multe bucatarii.

Excelent subiect. Eu as fi inceput cu o alta intrebare -avem o bucatarie romaneasca sau bucatarii romanesti? Cred ca regionalismul este una din trasaturile definitorii ale modului cum se gateste in aceasta tara, lucru reflectat in tehnici, ingrediente si preferinte. Acest lucru este cu atat mai subliniat de lipsa unei traditii a gatelii „clasice” sau „culte”, asa cum s-a regasit in Franta, Ungaria sau Austria.
Bucatariile romanesti sunt bucatarii locale, pornite din gateala rustica a gospodarilor, avand astfel mii de variante si versiuni ale aceluiasi preparat. In acelasi timp, cei cu dare de mana incercau in general sa imprumute preparate de la clasele avute ale tarilor vecine -Polonia, Ungaria, Austria, Turcia- atat ca preparate cat si ca mod de servire.
Doar relativ recent, in ultimul secol si ceva, odata cu urbanizarea se poate vorbi de o fuziune a stilurilor culinare a regiunilor romanesti. Paradoxal, a fost o influenta mai mare de la oras spre sat decat invers. Actiuni unificatoare au avut si institutiile publice -mai ales cantinele de la armata si marile fabrici.
Ceea ce consideram acum drept o masa „normala” de familie -cu o gustare, supa, un fel principal cu carne si legume, si desert, are prea putine in comun cu traditie meselor si preparatelor taranesti.
Cred ca viitorul bucatariei romanesti sta in regasirea unor tehnici si preparate regionale si adaptarea lor la ritmurile vietii urbane de acum.

Cred cu tărie că brandul de ţară se ascunde în bucătărie,daca cautam in adancul ei se gasesc mii de retete culinare autentic romanesti.Romania mereu surprinzatoare

Poate mii de variante ale unor mancaruri din coltul asta de lume… mii de retete autentice, romanesti, ma indoiesc. Cateva zeci, poate. Cine stie? Asta, trecand peste cacofonie si bucataria romaneasca = brandul de tara. Cred ca trebuie sa cautam altul… brandul adica.

ar trebui poate o definitie a bucatariei romanesti, condimente folosite, tipuri de mancaruri etc mai ales ca sunt destul de diferite de la o regiune la alta.
Dar daca vorbim la modul general e o bucatarie simpla, „taraneasca”, facuta sa sature, sa tina de foame si mai putin sa bucure papilele gustative. Nu are rafinamentul bucatariei franceze sau italiene si nici savoarea celei mexicane. E si foarte putin variata, se folosesc doar cateva legume si 2 sau 3 tipuri de carne iar condimentele folosite uzual nu reusesc sa dea relieful necesar mancarurilor.
Din fericire au aparut in ultima vreme cativa „chef”-i care au capacitatea sa ridice bucataria romaneasca la un grad ceva mai mare de rafinament. Succes:)

Ducasse, sunt in asentimentul tau cu privire la bucataria romaneasca. Ceva mai multa nuanta nu ar strica deloc. De asemenea, mai cred ca mancarea romaneasca se bazeaza pe timpi prea lungi de gatire si pe folosirea in exces a grasimilor, practica ce imi displace in mod deosebit. Cred ca e nevoie de echilibru si de un pic de indrazneala pentru a contura mai bine ce inseamna bucatele romanesti.

Adi, am un comentariu offtopic, si nu e musai sa il postezi. Ma gandeam ca ar fi simpatic ca pentru pozele de mai sus, sa dai link si catre reteta lor. In general, tu mai ai posturi in care pui poze fara sa dai reteta, dar reteta e in alta parte pe site. Si ma gandeam ca ai ajuta lumea sa le gaseasca mai usor, daca tot stau si admira pozele. A good day!

Nu am fost surprins sa gasesc bucatarie asemanatoare celei romanesti in tarile (aproape) vecine si prietene – Croatia, Serbia, Polonia, Bulgaria. Este absolut normal din moment ce am evoluat impreuna in acest colt de lume. Asta nu inseamna ca „nu avem bucatarie proprie”.
Acum… eu nu stiu ce sa numesc bucatarie romaneasca. Sa fie bucataria romaneasca cea descrisa in cartile Sandei Marin sau ale lui Pastorel? Sau sa fie bucataria romaneasca cea descrisa de bunica-mea? Tind sa NU o cred foarte mult pe bunica mea, crescuta la tara in vreme de foamete si razboi, si apoi mutata la oras la ratie si „salam cu soia” (eu nici acum nu cred ca am mancat salam cu soia, dar in fine).

Mie imi place bucataria romaneasca cu tot cu Sanda Marin cit si cu Pastorel. Daca esti cumpatat in general si iti respecti cerintele propriului organism nu vei descoperi decit beneficiile bucatariei, varietatea si ingeniozitatea ei. Sunt si multe retete cu carne, sunt si multe feluri de carne cit si retete fara carne, cred eu din motive de posturi si de cost al carnii. Ce am eu oarecum de reprosat este legat de dulciuri, aici am ce critica din cauza retetelor foarte incarcate (prea multe oua, prea mult unt) insa la momentul culegerii si punerii in tipar, nu cred ca se mananca cozonac de cite ori aveai chef ca acum. De trei ori pe an, atat, atunci probabil ca mergea sa il faci din 50 de oua.

O intrebare frumoasa oricum!

De ce sarim in sus cind bucataria noastra nu e considerata deosebita, ca sa zicem asa? Din acelasi motiv din care sarim in sus cind lumea nu ne crede buricul pamintului – asa cum stim noi sigur ca sintem.
Ingredientele in general sint de calitate slaba, iar daca sint bune, le inecam in grasime si le omorim printr-o tehnica incorecta.
In general, lumea considera ca a mincat bine atunci cind a mincat mult, eventual pe bani putini.

Nu cred ca avem o traditie, sau daca avem cu siguranta eu nu o cunosc. Sunt din Oltenia si locuiesc in Cluj de ceva vreme. Evident, stilul meu de gatit este o combinatie a celor 2 regiuni (se stie, cred, ca in sud se gateste cu multa carne, grasime, ciorbele sunt rosii, nu exista smantana in mancare si nici clasicul rantas).

Cred ca in romania se mananca prea multa carne, grasime si nu exista mancaruri fine, cu mai mai multe arome combinate potentandu-se una pe celalalta.

Trebuie sa mai treaca ceva timp pana sa trecem de statutul ca mancam sa ne saturam (propagat poate din comunism) la cel in care vom savura mancarea, texturile si combinatiile de arome si vom indrazni sa le folosim.

Oricum, eu cred ca avem potential.

Cred ca bucataria romaneasca ar putea fi reprezentata in primul rand de ciorbe :) Ciorbe usoare, de legume, cu leustean. Cred ca multe din mancarurile pe care le consideram traditionale se regasesc cu usurinta si pe la alte popoare dar ciorba asta cu leustean mi se pare ca iese in fata din randul tuturor preparatelor traditionale romanesti..si nici macar nu cred ca i s-a acordat vreodata acest titlu oarecum pompos de preparat traditional. Desi il merita sigur.

Nu am nici un studiu despre aşa ceva dar eu cred că fiecare popor şi-a dezvoltat propria bucătărie în funcţie de resursele care le-a avut la îndemână şi de influenţele celor din jur. dacă noi suntem la răscruce de drumuri, la poarta orientului este normal să existe influenţe şi să nu mai ştii cu exactitate ce şi cum. eu una, cu bunici din regiuni total diferite, Bucovina şi Bărăgan am văzut cum se prepară porcul în ambele tabere iar balanţa a înclinat spre nord. românul nu mănâncă numai porc, tradiţională era găina de duminică şi, în unele zone peştele care ţinea loc de detoate. chiar zilele trecute vorbeam cu cineva care a stat mai mult (câţiva ani) prin Finlanda şi-l întrebam de carnea de ren. n-a putut să identifice altceva ca meniu tradiţional şi constata surprins că n-a văzut şi n-a auzit de slănină. bine, bine am întrebat dar ei nu creşteau porci? ba da. slana este specifică oamenilor din nord unde iarna este lungă şi grea iar corpul uman are nevoie de mai multe calorii. ei bine nu, nici cu porcii nu se dădeau ei vânt, căutau să trăiască mai sănătos. înţeleg dar tradiţia lor ce spune? s-a uitat la mine mirat, tradiţia lor era carnea de ren şi cartoful fiert în coajă. păi … dacă asta aveau. mă găndeam cu nostalgie la casa bunicii, la ritualul tăierii porcului de Ignat (mă refer la cei din nord) la grija cu care strîngea în lighean sângele ca să facă săngerete, la cîrnaţi, la slană, la tobe şi la lebăr şi câte nu mai ştia să facă. cei din sud băgau totul la untură şi ce bun era când scotea iarna şi mâncam cu gogonele. şi ce plăcintă bună, dintr-o cocă simplă, cu brânză sărată făcea bunica. n-a folosit drojdie, toamna când se făcea vinul aduna spuma o amesteca cu ceva şi făcea „cococele” pe care le punea la uscat, erau de mărimea unei monede de 50 de bani iar iarna le folosea în loc de drojdie. ce frumos mirosea dimineaţa a pâine caldă. am o vărstă, mă îndrept spre 50 de ani aşa că am trăit sub mai multe regimuri iar părinţii mei spun că nu le-a lipsit niciodată laptele, brânza şi ouale. bunica din sud făcea o tocană de ceapă, cu roşii, pe priostrii de n-am putut să obţin gustul acasă pe orice tip de aragaz. da, bucătăria romănească există, este definită de slană,untură, lapte, bânza noastră, ouă plus tot soiul de legume şi combinaţiile care ies de-aici sunt nesfărşite. aţi mâncat ciorbă acrită cu corcoduşe verzi? se poartă în sud. sau florile de salcâm date prin ou? le spuneam „mâţâţei” şi ne făcea bunica din sud, vă asigur că au o aromă deosebită, cei din nord sunt mai smântânoşi, aşa le spun eu, mai mult supe şi la orice smântână. că veni vorba mi-e dor de nişte fragi cu smântână.

Bucataria romaneasca si ma refer aici la bucataria moldoveneasca=generozitate+iubire.Simti iubirea in anumite feluri de mancare cu siguranta.Da,nu e tehnica,dar e generoasa.Feluri de mancare care iti aduc aminte de bunici,de matusi,de tara.Supa limpede de pui cu taitei de casa a mamei,placinta cu branza de vaci,clatitele cu dulceata de visine,astea sunt amintiri care le pastram in inimile noastre.Fiecare popor are bucataria sa,dar pentru mine bucataria de suflet este cea de acasa.Sincer,intru pe blogul dvs.numai pentru a-l citi si a vedea fotografiile.Traiesc intr-o lume unde se calculeaza caloriile,ha,ha,mda,asta e.Cand revin acasa cer lucruri simple dar importante pentru inima mea:supa de pui si doua sarmale in foi de vita de vie.Si putina mamaliga cu branza de vaci si smantana.Miam,miam!Va multumim pentru blogul dvs.si va doresc succes!

Bineinteles ca exista bucatarie romaneasca, bineinteles ca a fost aproape sufocata de 50 de ani de comunism. Inca o data, parerea mea ferma este ca aceia care sustin sus si tare ca bucataria romaneasca este toata numai o prajeala indigesta in munti de grasime, comüpusa exclusiv din carne de porc, au parinti/bunici care nu stiu sa gateasca. Imi pare foarte rau, dar asta este situatia. O fi si mostenirea comunista, nu zic nu, cum sa faci ceva comestibil daca n-ai ingredientele necesare? Insa eu, stiind – fara falsa modestie – cum se gateste la mine in familie si cum apreciaza multa lume, inclusiv straina, acest lucru, nu pot sa accept inexistenta totala a unei bucatarii romanesti. Cred ca v-am spus povestea cu zama de gaina a bunicii si francezii veniti cu ajutoare imediat dupa revolutie – au zis ca e cel mai bun consommé pe care l-au mancat vreodata si ii cereau bunicii de zor reteta.

Nu cred ca exista popor european care traieste in climat temperat-continental si care sa aiba mancaruri traditionale fara grasime. Doar ca acum nu mai punem atata ca pe vremea stramosilor, ca nu dam toata ziua la coasa/la sapa/nu crapam toata ziua lemne la padure. In Franta chestiei asteia (combinate cu bucataria culta) ii zice Nouvelle cuisine, si n-ai sa auzi vreun francez plangandu-se de cat de grasa e bucataria traditionala a tarii lui, desi totul musteste de unt, iar in orice supermarket gasesti de vanzare osanza de porc si untura de gasca. Ce e carnea conservata in grasime altceva decat confitul francezilor? De asemenea, si italienii se mandresc cu o gramada de mezeluri, majoritatea din porc – exista si de vita, e adevarat, dar majoriattea sunt din porc. Pestele si fructele de mare fac parte din bucatariile din sudul Italiei sau de pe langa mare/lacuri, in tot nordul Italiei, insa, predomina porcul (vezi celebrul prosciutto San Daniele, ca sa dau numai un exemplu).

Cat despre faptul ca am fi imprumutat de la altii, ca au si altii mancarurile noastre, e o aberatie. Nu conteaza ca am imprumutat, atata vreme cat facem bine respectiva mancare. De exemplu, sarmalele. ´Le fac multi, e adevarat, insa ma indoiesc ca veti gasi la alte popoare sarmale din piept de gasca, cele mai bune sarmale pe care le-am mancat eu vreodata, la rude, in Moldova (faceau parte dintr-un cuib de sarmalute-n cinci miresme). Sau borsul. Desi cuvantul ne vine de la rusi si de la ucrainieni, ei numesc bors o ciorba cu sfecla, nu o ciorba acrita cu bors si parfumata cu leustean, ca la noi. Italienii au imprumutat pastele de la chinezi, insa le gatesc intr-un cu totul alt mod, si nu vei auzi vreun italian sa zica „pastele ne vin de la chinezi”. Cand am fost la Liubliana, am fost uimita sa mananc un produs „traditional” numit krempitta (cremsnit sau cremes) si niste placinte cu carne si branza numite burek. Dar nu am auzit vreun sloven sa zica ca, de fapt, nu sint slovene. Din contra, cand am intrebat de ceva traditional, ne-au fost indicate cu mandrie.

Despre faptul ca se consuma numai porc, iar nu sunt de acord. Pastoritul era o ocupatie traditionala a romanilor, sint sigura ca oaia se regaseste in multe preparate traditionale. In vest si in Moldova e traditionala si carnea de gasca, iar in sud exista obiceiul de a duce un curcan nasilor de Anul Nou. Sa nu mai povestesc de crescatoriile de pastravi din Bucovina si de preparatele din peste de pe langa Dunare.

Bucataria culta nu e bine reprezentata, dar exista (ex, tortul Joffre, inventie a Casei Capsa, muschiul Martha Bibescu etc.).

E adevarat ca in Romania exista mai degraba bucatarii regionale decat o bucatarie unitara. Dar aceasta bucatarie unitara se intalneste mai degraba in tarile mici, unde ingredientele nu difera. Si in Italia bucataria extrem de regionalizata, ei nici nu spun despre un preparat ca e italian, ci ca e milanez, sicilian, ligur, savoiard, napoletan etc. Insa la fel cum majotitatea francezilor mananca in noaptea de Anul Nou stridii (specifice Bretaniei) si foie gras (specific regiunii de sud vest), la fel si romanii mananca salata de boeuf si peste, daca isi permit. Obiceiul unei regiuni s-a extins la toata tara, nu vad ce e rau in asta si de ce am trebui sa ne punem cenusa in cap.


Istorie reţetă originală paste carbonara

Ca și în multe rețete, originea pastelor carbonara și numele acestui produs gastronomic sunt obscure. Paste alla carbonara reprezintă o reţetă înregistrată înainte de al doilea război mondial. În special, este absentă din catalogul de Ada Boni, din 1930, La Cucina Romana.

Reţeta de paste carbonara face parte dintr-o familie de feluri de mâncare care implică paste făinoase cu șuncă, brânză și piper, cum ar fi spaghetele „alla gricia”. Reţeta originală pentru paste carbonara este, într-adevăr,foarte asemănător cu pastele italiene cacio e uova, îmbrăcate cu untură topită și ouă amestecate și brânză.