Our host, Italy and Centro CREA amazed us with their hospitality and with a very well organized schedule that displayed a very interesting page of Oristano’s history, culture and traditions. We, the Romanian group, salute Oristano, every country member of the project and we salute Sa Sartiglia.
Sardinian cuisine impressed us with sophistication and good taste, now we are presenting a traditional Romanian recipe that is appreciate by all tasters.
SARMALE
Ingredients:
1 kg minced pork (or pork and beef, equal amounts)
110 g rice
3 bay leaves
2 dried onions (medium size)
two tablespoons oil
broth / tomato paste 100 grams
sauerkraut
pepper
salt (a tablespoon)
Preparation:
Choose fatty pork meat (leg, ribs, neck) and pass once through a meat grinder. Another option is to chop both pork and beef, in equal amounts. Ground meat is mixes with rice clean and wash in several waters, small diced onion, pepper, salt, bay leaves and chopped 100 ml of water. It is very important in filling the addition of water.
Cabbage leaves are cut into pieces and we select the pieces in which the meat can be packed easily. In the left hand is placed cabbage sheet, near the wrist sits less meat and cabbage we roll sheet whit right hand. Left hand clamp is tightened to leave the tube to open up the cabbage and the fingers of his right hand pressed to the inside edges of the cabbage and such forms sarmaua. Stuffed cabbage cook in large containers lined with cabbage leaves, which are disposed concentrically in layers in the spiral. Over the last layer of wire is put water (so as to cover the cabbage rolls), tomato paste and two tablespoons of lard. After they gave the first boil, boil the cabbage rolls are allowed to simmer for 2 hours. Optionally, two hours after cooking on the stove, stuffed cabbage can still leave 20 minutes in preheated oven to 180 degrees.
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