Tuslama

It is made very quickly, because we use a piece of ready-cooked belly. After the belly has boiled for the soup, take out a larger piece, let it cool a bit and cut it into slightly larger pieces. Peel the garlic and cut it in half into thin slices that you put to harden in oil.

After a few minutes, when the garlic aroma begins to be felt, add the belly and mix for a few minutes with a wooden spoon, until it is slightly fried. Mix in a bowl flour with sour cream and egg yolk, then add them over the belly, along with 2-3 tablespoons of juice in which he boiled the belly with vegetables. Let it boil for a few more minutes, taking care to stir from time to time so that it doesn't stick. Add the bay leaves, lemon juice, salt, pepper and thyme, as desired, to taste. Add the remaining garlic, well crushed, after taking the food off the heat.

Add a few slices of peppers or hot peppers when serving. I like polenta, but it also goes with bread. You lick your fingers numa-numa. Good appetite. I also promise the belly steak recipe for the next soup.


The good news is that fewer and fewer people are confusing lures and bullies. The bad news is that there are still many who think they are the same.
I have a fetish with organs, with all the entrails from all the animals. And when I say organs, I don't limit myself to the heart, the pipette, the liver, the lungs, the spleen, the kidneys, the brain, but I add, with a lot of desire, other truffles: fudulii, mummies, mats, marrow, brain, tongue, jaw, meat, butchers' specialties, because they only knew what was good. In the end, it's about taste, as with steaks, some will bite, others will drizzle after the apricot.
The ingredients listed above are specific to the zahana cuisine (zalhana in an older spelling) perpelated on the grill, at the horse's snout, ie next to the slaughterhouses. Probably the best known is the Colentina Fairy, which at the beginning of the last century has been gathering, since the morning, all the flowers of the Bucharest gourmet. I will tell you more about Zahanua from Colentina, but also about other similar places. Until then, I leave you with three recipes from the interwar period with organs and I recommend a place where you can enjoy casap specialties (casap) as they appear on the menu.
At Zahana 33 Gastronomique, on the edge of the University, on 21 Doamnei Street, I met Chef Robert Bădilă, he recently returned to the country after many years of working in foreign cuisines, longing for traditional dishes and irretrievably in love with interwar cuisine. Here I ate a tuslama with a beef belly edge, great, well not for nothing did all the old courtiers prefer it to hangovers, and a mix of organs and other delicacies: marrow, lures, pussies and even some carp milk from the part of the house that had just gutted a few brines. If you like things like this, if they go well with long-distance wines and taraf music, don't hesitate to pay them a visit.
Here are the promised recipes, so that I don't leave you like that, on an empty stomach.


Belly soup, a delicacy from the Ottoman Empire

The soup generally arrived on the table of the Romanians from the cauldrons and boilers of the spahii troops of the Ottoman Empire. In fact, the leaders of the Spahii regiments were also known as soups. Turkish ic & # 537te this stew is called & ccedilorba, cuv & acircnt derived from Arabic & scaronorba (& scaronar & acircb). These words accurately map the Ottoman conquests. The Greeks, who after the conquest of Constantinople were intensely Turks for four centuries, know it as & # 539orbas. Today, they make topsita soup, that is, a broth with bristles. Bulgarians, Siberians, Croats or Albanians also find it under various names derived from the Turkish word. Bulgarians, for example, g & # 259tesc Shkembe t & # 537orba which somehow resembles belly soup.

Belly soup is a type of traditional Romanian food. There are many variants of Romanian networks. According to some, its specificity is the souring with the addition of a lot of garlic, but so far it has maintained many recipes for the addition of a lot of garlic. 259m & acircie. One thing is for sure: it is a kind of movement for which you have to reserve a lot of time.

It therefore appeared on the Turkish supply chain, in the district of Br & # 259ilei, somewhere in the 17th century, and later the people of Bucharest prepared a trade called & # 259 & bdquopacea & rdquo; vi & # 539el, dreas & # 259 cu ou & # 537i o & # 539et, similar & # 259 ciorbei de burt & # 259.

Burt soup was made in Rome and in Romania. It was said: "Because it was taken over under Ottoman rule, it was also their fate. This is because it was a Roman addition to it. , & icircn lack of l & # 259m & acirciei, just like & # 537i vegetables. There were restaurants famous only for belly soup, from Severin p & acircn & # 259 to Gala & # 355i.

For Romanian belly soup, you need water or soup of meat, meat (beef belly, beef or pork legs, beef bones with meat). 259), vegetables (onions, carrots, celery, sour cream, garlic, red peppers), spices and greens (salt, peppercorns, bay leaves, parsley) , leu & # 351tean, frunze de & # 539elin & # 259, ardei iute), g & # 259lbenu & # 537uri de ou & # 351i sm & acircnt & acircn & # 259. It is soured with l & # 259m & acircie, salt from l & # 259m & acircie, a & # 355et of wine or bor & # 351.

The most time consuming is cleaning and boiling the belly. It is necessary to be washed several times, each time being rubbed with salt. Then leave for 2-3 hours in a bowl of water dissolved in a tablespoon of baking soda.

Photo: Mihai Nicolae Practically in the kitchen

Put the bones to boil for about two hours. F & # 259r & # 259 cap & # 351i, & icircn in no case, to the pressure cooker. Take the foam. After they have boiled, add the belly that I rinsed in 2-3 cold waters and boil them together for three hours. A carrot and red pepper and julienne are fried in a pan. After it has boiled well, the bones are removed, the belly is strained with the juice that is kept and it is cut and cut into pieces. Boil the juice with the belly so that it is mixed together with the other ingredients, such as vegetables, pepper and bay leaves, and add the carrot and the red pepper to the pan. , mujdeiul, verdea & # 539a & # 351i se fitter & # 351te de acru. Taken from the heat, add a mixture of cream and egg whites. Serve with hot peppers. Br & # 259ilenii puneau & # 351i leu & # 351tean.

The belly can be bought already boiled, fresh or frozen. But without the original juice, the soup & icirci will lack the typical taste.

Over the centuries she has had famous admirers who have written immortal stories about her: Anton Pann, Constantin Bacalba & # 351a, Caragiale, F & # 259nu & # 351 Neagu & # 351i Radu Anton Roman & hellip

Journalist and writer Radu Anton Roman wrote: # 259ria rom & acircneasc & # 259. It is sour sweet, warm and velvety, greasy, but delicate, eclectic and simple at the same time. & Rdquo
Belly soup is the perfect food to restore strength after skiing, according to travel journalist Seth Kugel of the American publication The New York Times. & bdquoI arrived in Transylvania in winter (& hellip), hoping to find small prices, castles covered with snow and maybe a day of skiing. & # 350i m & acircncare on my soul. If there is one kind of machine made to restore strength after skiing, it is the Romanian belly soup, which is rich and cheap, writes Kugel.


Belly soup, a delicacy from the Ottoman Empire

The soup generally arrived on the table of the Romanians in the cauldrons and boilers of the spahii troops of the Ottoman Empire. In fact, the leaders of the Spahii regiments were also known as soups. Turkish ic & # 537te this stew is called & ccedilorba, cuv & acircnt derived from Arabic & scaronorba (& scaronar & acircb). These words accurately map the Ottoman conquests. The Greeks, who after the conquest of Constantinople were intensely Turks for four centuries, know it as & # 539orbas. They make topsita today, that is, a broth with bristles. Bulgarians, Siberians, Croats or Albanians also find it under various names derived from the Turkish word. Bulgarians, for example, g & # 259tesc Shkembe t & # 537orba which somehow resembles belly soup.

Belly soup is a type of traditional Romanian food. There are many variants of Romanian networks. According to some, its specificity is the souring with the addition of a lot of garlic, but in the present day it has maintained a lot of recipes and the addition of a lot of garlic instead. 259m & acircie. One thing is for sure: it is a kind of movement for which you have to reserve a lot of time.

It therefore appeared on the Turkish supply chain, in the district of Br & # 259ilei, somewhere in the 17th century, and later the people of Bucharest prepared a trade called & # 259 & bdquopacea & rdquo; vi & # 539el, dreas & # 259 cu ou & # 537i o & # 539et, similar & # 259 ciorbei de burt & # 259.

Burt soup was made in Rome and in Romania. It was said: "Because it was taken over under Ottoman rule, it was also their fate. This is because it was a Roman addition to it. , & icircn lack of l & # 259m & acirciei, just like & # 537i vegetables. There were restaurants famous only for belly soup, from Severin p & acircn & # 259 to Gala & # 355i.

For Romanian belly soup, you need water or soup of meat, meat (beef belly, beef or pork legs, beef bones with meat). 259), vegetables (onions, carrots, celery, sour cream, garlic, red peppers), spices and greens (salt, peppercorns, bay leaves, parsley) , leu & # 351tean, frunze de & # 539elin & # 259, ardei iute), g & # 259lbenu & # 537uri de ou & # 351i sm & acircnt & acircn & # 259. It is soured with l & # 259m & acircie, salt from l & # 259m & acircie, a & # 355et of wine or bor & # 351.

The most time consuming is cleaning and boiling the belly. It is necessary to wash it several times, each time being rubbed with salt. Then leave for 2-3 hours in a vessel with water in which a tablespoon of baking soda has dissolved.

Photo: Mihai Nicolae Practically in the kitchen

Put the bones to boil for about two hours. F & # 259r & # 259 cap & # 351i, & icircn in no case, to the pressure cooker. Take the foam. After they have boiled, add the belly that I rinsed in 2-3 cold waters and boil them together for three hours. A carrot and red pepper and julienne are fried in a pan. After it has boiled well, the bones are removed, the belly is strained with the juice that is kept and it is cut and cut into pieces. Boil the juice with the belly so that it is mixed together with the other ingredients, such as vegetables, pepper and bay leaves, and add the carrot and the red pepper to the pan. , mujdeiul, verdea & # 539a & # 351i se fitter & # 351te de acru. Removed from the heat, add a mixture of smoked and whipped cream. Serve with hot peppers. Br & # 259ilenii puneau & # 351i leu & # 351tean.

The belly can be bought already boiled, fresh or frozen. But without the original juice, the soup & icirci will lack the typical taste.

Over the centuries she has had famous admirers who have written immortal stories about her: Anton Pann, Constantin Bacalba & # 351a, Caragiale, F & # 259nu & # 351 Neagu & # 351i Radu Anton Roman & hellip

Journalist and writer Radu Anton Roman wrote: # 259ria rom & acircneasc & # 259. It is sour sweet, warm and velvety, greasy, but delicate, eclectic and simple at the same time. & Rdquo
Belly soup is the perfect food to restore strength after skiing, according to travel journalist Seth Kugel of the American publication The New York Times. I have arrived in Transylvania in winter (hellip), hoping to find small prices, castles covered with snow and maybe a day of skiing. & # 350i m & acircncare on my soul. If there is one kind of machine made to restore strength after skiing, it is the Romanian belly soup, which is rich and cheap, writes Kugel.


The good news is that fewer and fewer people are confusing lures and bullies. The bad news is that there are still many who think they are the same.
I have a fetish with organs, with all the entrails from all the animals. And when I say organs, I don't limit myself to the heart, the pipette, the liver, the lungs, the spleen, the kidneys, the brain, but I add, with much desire, other truffles: fudulii, mummies, mats, marrow, brain, tongue, jaw, meat, butchers' specialties, because they only knew what was good. In the end, it's about taste, as with steaks, some will bite, others will drizzle after the apricot.
The ingredients listed above are specific to the zahana cuisine (zalhana in an older spelling) perpelated on the grill, at the horse's snout, ie next to the slaughterhouses. Probably the best known is the Colentina Fairy, which at the beginning of the last century has been gathering, since the morning, all the flowers of the Bucharest gourmet. I will tell you more about Zahanua from Colentina, but also about other similar places. Until then, I leave you with three recipes from the interwar period with organs and I recommend a place where you can enjoy casap specialties (casap) as they appear on the menu.
At Zahana 33 Gastronomique, on the edge of the University, on 21 Doamnei Street, I met Chef Robert Bădilă, he recently returned to the country after many years of working in foreign cuisines, longing for traditional dishes and irretrievably in love with interwar cuisine. Here I ate a tuslama with a beef belly edge, great, well not for nothing did all the old courtiers prefer it to hangovers, and a mix of organs and other delicacies: marrow, lures, pussies and even some carp milk from the part of the house that had just gutted a few brines. If you like things like this, if they go well with long-distance wines and taraf music, don't hesitate to pay them a visit.
Here are the promised recipes, so that I don't leave you like that, on an empty stomach.


Tuslama. from the Danube ports of the early twentieth century

While talking yesterday about the delights of zahanalas, we felt like a cough. The sister with equal rights of the belly soup, tuslamaua was a star of the interwar zahanala in the area of ​​Muntenia and Dobrogea, but the entrance was made on the Mioritic plateau at the beginning of the 20th century, on the mouth of the Danube, brought by sea. homage by the Turks. At that time, Sulina was one of the largest ports in Europe, with the status of free port, and such intense commercial activity brought it the name of Europolis. It was a lively city, animated by thousands of Romanian, Turkish, Greek, Armenian, Italian and other navigating and trading merchants. The second great port was that of Braila, about which Panait Istrati wrote dozens of short stories, in which he illustrated so plastically the life on the periphery of society of the porters and thugs in the slums, in which characters like Terente or Codin made the law. In those days, the tuslamaua became a poster head through the bars in the ports, invaded daily by sailors tired of walking on water and rubbing the decks of ships. A hot cough, with a lot of tassels and a few good drops of brandy, set their blood in motion, and then they looked for the establishments with red lanterns for others. pohte of the carnal.

Tuslamaua is made most of the time, after the belly for the soup has been boiled. From the boiled belly it is chosen edge or edge, that is, the muscle that joins the abdomen. If we start from the beginning on the tuslama, it is made from the belly that we have. There are two variants of tuslama: the one simplified by the birtasii of those times, in which the belly is boiled with beef bones shaved of meat, until the juice decreases well and it is mixed with garlic, horseradish, sour cream and others, or the non-Turkish version, in which Boiled veal bones covered with meat are boiled, and the cut belly is pulled through butter and a flour sauce is made, with garlic, sheep's or goat's yogurt.

There are two more words to say about the type of belly we choose: raw or pre-cooked. The belly itself has no taste, flavors and takes them especially from garlic but also from vegetables and bones from the juice in which it boiled. So theoretically we can go on a pre-cooked belly, especially since it is prepared much faster than the raw one. But still a detail remains in the discussion, by boiling, the raw belly also leaves its specific taste in the juice. Therefore, I, if I'm in a hurry, prepare the soup or the couscous from the pre-cooked belly, but when I want it to come out, I make it from raw belly, I put it to boil in the pressure cooker and that's it.

  • I opted today for the version with raw belly and then drawn in butter, but I did not thicken the sauce with flour, but with starch. Also in the variant a & # 8217la & # 8217turca & # 8217bre, is used in the chapter vegetables parsnip, which I replaced with parsley root. Otherwise, I followed the traditional Turkish recipe:
  • 1 kg of raw belly
  • 2 kg of beef bones (I put a calf's knee with some meat and a hoof)
  • 1 large onion, 2 carrots, 1 larger parsley root
  • 1 clove of garlic (well dressed)
  • 300 g of sheep yogurt (or whatever you want), 2 tablespoons butter
  • 2-3 tablespoons of vinegar, after How do you like it sour
  • 2 tablespoons starch
  • salt pepper
  1. I boiled the bones and belly over low heat in cold water, I took the foam as it appeared in the landscape, until it started to boil clearly
  2. I added the vegetables and a tablespoon of salt, I left it to boil for 3 hours on low heat
  3. I took out my belly and bones, I let them cool, I put the juice in a bowl, to cool it too after so much fuss. I threw away the vegetables, although I could have given them a destination. Another time.
  4. I rubbed the pressed garlic with 1 teaspoon of salt, until the pasta was made, I added the yogurt and I made them good friends
  5. after they cooled, I removed the meat from the bones, I cut the belly into slices (or squares and what other geometric shapes will inspire)
  6. I heated a frying pan and butter, I browned the belly and the meat, I extinguished the work with 3 tablespoons of soup in which they boiled, I put the small fire
  7. I dissolved 2 tablespoons of starch in cold water (adjust the starch according to the desired consistency) and threw it in the stew, let it bubble a little longer to bind, I poured vinegar over there
  8. in the yogurt sauce I put a few tablespoons of soup and then I sent the sauce in the pan, in a message of peace to High Gate. Through gate I understand Tuslama, I have no Ottoman wishes.
  9. the pan said it was on the fire for another minute, I left it in its law, but I gave it salt and pepper
  10. I transferred the content in jars, to the great joy of the lustful nurse. We pulled a fresh loaf of bread with thick crust, some hot cakes and what everyone wanted to drink. The boyars wanted a Savignon, I drank like a peasant I am, a plum brandy from Racari from Marinica.

Do you have any juice and bones left? Don't throw them away, I'll teach you what to do with them tomorrow.


Tuslama. from the Danube ports of the early twentieth century

While talking yesterday about the delights of zahanalas, we felt like a cough. The sister with equal rights of the belly soup, tuslamaua was a star of the interwar zahanala in the area of ​​Muntenia and Dobrogea, but the entrance was made on the Mioritic plateau at the beginning of the 20th century, on the mouth of the Danube, brought by sea. homage by the Turks. At that time, Sulina was one of the largest ports in Europe, with the status of free port, and such intense commercial activity brought it the name of Europolis. It was a lively city, animated by thousands of Romanian, Turkish, Greek, Armenian, Italian and other navigating and trading merchants. The second great port was that of Braila, about which Panait Istrati wrote dozens of short stories, in which he illustrated so plastically the life on the periphery of society of the porters and thugs in the slums, in which characters like Terente or Codin made the law. In those days, the tuslamaua became a poster head through the bars in the ports, invaded daily by sailors tired of walking on water and rubbing the decks of ships. A hot cough, with a lot of tassel and a few good sticks of brandy, set their blood in motion, and then they looked for the establishments with red lanterns for others. pohte of the carnal.

Tuslamaua is made most of the time, after the belly for the soup has been boiled. From the boiled belly it is chosen edge or edge, that is, the muscle that joins the abdomen. If we start from the beginning on the tuslama, it is made from the belly that we have. There are two variants of tuslama: the one simplified by the birtasii of those times, in which the belly is boiled with beef bones shaved of meat, until the juice decreases well and it is mixed with garlic, horseradish, sour cream and others, or the non-Turkish version, in which Boiled veal bones covered with meat are boiled, and the cut belly is pulled through butter and a flour sauce is made, with garlic, sheep's or goat's yogurt.

There are two more words to say about the type of belly we choose: raw or pre-cooked. The belly itself has no taste, flavors and takes them especially from garlic but also from vegetables and bones from the juice in which it boiled. So theoretically we can go on a pre-cooked belly, especially since it is prepared much faster than the raw one. But still a detail remains in the discussion, by boiling, the raw belly also leaves its specific taste in the juice. Therefore, I, if I'm in a hurry, prepare the soup or the couscous from the pre-cooked belly, but when I want it to come out, I make it from raw belly, I put it to boil in the pressure cooker and that's it.

  • I opted today for the version with raw belly and then drawn in butter, but I did not thicken the sauce with flour, but with starch. Also in the variant a & # 8217la & # 8217turca & # 8217bre, is used in the chapter vegetables parsnip, which I replaced with parsley root. Otherwise, I followed the traditional Turkish recipe:
  • 1 kg of raw belly
  • 2 kg of beef bones (I put a calf's knee with some meat and a hoof)
  • 1 large onion, 2 carrots, 1 larger parsley root
  • 1 clove of garlic (well dressed)
  • 300 g of sheep yogurt (or whatever you want), 2 tablespoons butter
  • 2-3 tablespoons of vinegar, after How do you like it sour
  • 2 tablespoons starch
  • salt pepper
  1. I boiled the bones and belly over low heat in cold water, I took the foam as it appeared in the landscape, until it started to boil clearly
  2. I added the vegetables and a tablespoon of salt, I left it to boil for 3 hours on low heat
  3. I took out my belly and bones, I let them cool, I put the juice in a bowl, to cool it too after so much fuss. I threw away the vegetables, although I could have given them a destination. Another time.
  4. I rubbed the pressed garlic with 1 teaspoon of salt, until the pasta was made, I added the yogurt and I made them good friends
  5. after they cooled, I removed the meat from the bones, I cut the belly into slices (or squares and what other geometric shapes will inspire)
  6. I heated a frying pan and butter, I browned the belly and the meat, I extinguished the work with 3 tablespoons of soup in which they boiled, I put the small fire
  7. I dissolved 2 tablespoons of starch in cold water (adjust the starch according to the desired consistency) and threw it in the stew, let it bubble a little longer to bind, I poured vinegar over there
  8. in the yogurt sauce I put a few tablespoons of soup and then I sent the sauce in the pan, in a message of peace to High Gate. Through gate I understand Tuslama, I have no Ottoman wishes.
  9. the pan said it was on the fire for another minute, I left it in its law, but I gave it salt and pepper
  10. I transferred the content in jars, to the great joy of the lustful nurse. We pulled a fresh loaf of bread with thick crust, some hot cakes and what everyone wanted to drink. The boyars wanted a Savignon, I drank like a peasant I am, a plum brandy from Racari from Marinica.

Do you have any juice and bones left? Don't throw them away, I'll teach you what to do with them tomorrow.


Caragiale's breweries, the place where the Bucharestian "Mitică" was born

It is said that I.L. Caragiale spent hours watching people. At the train station, at the market or (especially) in the pub, he was attentive to what was happening around him. The most succulent situations and stories that inspired Uncle Iancu in drawing his fabulous characters took place in the company of a pint of beer.

The playwright was not absent from bars and gardens, where he could be seen with his many friends & # 8211 people of letters, actors, politicians or various other characters of the time, with whom he debated for hours the topics of the day.

Caragiale fully enjoyed these rather numerous moments - it is said that one of his famous remarks & # 8220sense and monstrous sight & # 8221 was uttered on such an evening, after countless mugs of beer.

But Caragiale did not limit himself only to drinking, he also flirted with the position of pub owner. He opened his first place, & # 8220Berria Mihalcea and Caragiale & # 8221, in 1893, on Gabroveni Street, and a year later he appeared & # 8220Bereia Bene Bibendi & # 8221, in the same area, on Șelari Street. In 1895 he opened a third business, the Station Restaurant in Buzau, together with a brother-in-law.

Gambrinus Brewery from Ion Câmpineanu Street

By far the most famous place owned by Caragiale was & # 8220Bbraria Gambrinus & # 8221, opened in 1901 in a building opposite the National Theater in Bucharest (now Hotel Novotel), at the intersection of Ion Câmpineanu Street with Calea Victoriei. In line with the times, the brewery had solid wood furniture, with elaborate paneling and stucco, a decoration inspired by breweries in central and western Europe. In addition to beer, they served belly soup, royal tuslama, beaten peas, Viennese schnitzel, small, garnishes of straw potatoes, beets, red cabbage, rice, couscous, pommes chips (fries cut into very thin slices) and cheeses. .

Due to the charisma of the author, but also to the association with the famous violinist Grigoraş Dinicu, Gambrinus Brewery has become one of the most popular places in Bucharest. Today, the building where Gambrinus Brewery used to exist no longer exists, but its name has echoes that still resonate today.

Unfortunately, Caragiale was never a great businessman, so he liquidated one by one all the premises he owned. But beyond the failure in business, the breweries were an extraordinary source of inspiration for the great playwright: here are whole scenes from his works, here live his personal dramas some of the most delicious characters, here was born the famous & # 8220Mitica & # 8221, the embodiment of the Bucharestian in his purest spirit.


Boyar recipes from pig and cow udder

Less well known, udder recipes were much appreciated by the Roman boyars and included all the menus with a whip. We also find them in the famous cookbook signed by Negruzzi and Kogălniceanu or in Bacalbașa's collection.

Cow udder
Boil it until it is soft, soften it, cut it into pieces and grease it with butter, then roll it in crushed breadcrumbs and then place it in the fat to brown it a little, add a little sm & acircnt & acircnă and parsley and let it cool. cookbook, A. Șt. 1921) & ndash The recipe is identical to the one written by Kogălniceanu and Negruzzi & icircn 1841 & icircn the oldest printed cookbook & icircn Moldova and Ţara Rom & acircnească: & ldquo butter and roll them in posmag and then put them in fat (not to brown too much), place them with a little sm & acircnt & acircna and parsley, and let them drop & rdquo.

Pig udder
& bdquoO delicious steak & icircnsă this piece is very rarely found: in order to be good, it must be of a sow that gave birth to the ass & acircnd, that is, to have been cut c & acircnd to suckle the piglets.
The udder is cut into thin slices and placed on the hot grill and on the rich hieratic. Fry well until light brown. Let the embers be very gentle & rdquo. (Gastronomic dictatorship, Constantin Bacalbașa, 1935)

Olive udder
& ldquoUger wash and boil & icircn water with salt and onion. Separately, fry the flour with chopped vegetables and onions and quench with the broth diluted with the udder juice. Boil the sauce and strain it over the sliced ​​udder. Add the unripe olives that have been previously cooked separately, then add the peeled lemon slices and cook for another 10-15 minutes. (Preparate de artă culinară, Ion Radu și Iosif Strasman, editura Tehnică, 1981)

Tuslama cu uger
&bdquoUgerul se fierbe în apă cu sare, piper boabe și cu o ceapă. Când sunt gata fierte se scot ugerul și piciorul (ciolan de porc) și, când s-au răcit, ugerul se taie în pătrate și carnea de pe picior în bucăți. Zeama în care a fiert ugerul se strecoară și se amestecă cu făina și cu două gălbenușuri. Atât ugerul, cât și carnea de pe picior mai fierb la foc domol circa 30 de minute se servește cu mujdei&rdquo. (Preparate de artă culinară, Ion Radu și Iosif Strasman, editura Tehnică, 1981)


Rețete boierești din uger de purcică și de văcuță

Mai puțin cunoscute, rețete din uger erau foarte apreciate de boierii români și incluse în toate meniurile cu ștaif. Le regăsim inclusv în celebra carte de bucate semnată de Negruzzi și Kogălniceanu sau în culegerea lui Bacalbașa.

Uger de vac
&bdquoSe fierbe până se moaie, se taie bucăți și se ung cu unt, apoi se tăvălesc în pesmet pisat pe urmă se așează în grăsime ca să se rumnească puțin, se adaogă puțină smântână și pătrunjel și se lasă să scază.&ldquo (Cea mai nouă carte de bucate, A. Șt. 1921) &ndash Rețeta este identică cu cea scrisă de Kogălniceanu și Negruzzi în 1841 în cea mai veche carte de bucate tipărită în Moldova și Țara Românească: &ldquoFierbi ugerul pănă se moaie îl tai bucățele subțiri, le ungi cu unt și le tăvălești în posmag apoi le pui în grăsime (să nu se ruminească prea tare), le așază cu puțină smântână și petrinjel, și le lasă de scad&rdquo.

Uger de purcică
&bdquoO friptură delicioasă însă această bucată se găsește foarte rar: pentru ca să fie bună, trebuie să fie a unei scroafe care a fătat de curând, adică să fi fost tăiată când alăpta purceii.
Ugerul se taie în felii subțiri și se pune pe grătarul înfierbântat și pe jeratic bogat. Să se frigă bine până ce capătă culoarea cafenie deschisă. Jăratecul să fie foarte domol&rdquo. (Dictatura gastronomica, Constantin Bacalbașa, 1935)

Uger cu măsline
&ldquoUgerul se spală și se fierbe în apă cu sare și cu o ceapă. Separat se călește făina cu zarzavatu și ceapa tăiate și se sting cu bulionul diluat cu zeama de la uger. Se fierbe sosul și se strecoară peste ugerul tăiat felii. Se adaugă măslinele fără sâmburi care în prealabil au fost fierte separat, apoi se pun feliilede lămâie fără coajă și se mai fierb 10-15 minute&rdquo. (Preparate de artă culinară, Ion Radu și Iosif Strasman, editura Tehnică, 1981)

Tuslama cu uger
&bdquoUgerul se fierbe în apă cu sare, piper boabe și cu o ceapă. Când sunt gata fierte se scot ugerul și piciorul (ciolan de porc) și, când s-au răcit, ugerul se taie în pătrate și carnea de pe picior în bucăți. Zeama în care a fiert ugerul se strecoară și se amestecă cu făina și cu două gălbenușuri. Atât ugerul, cât și carnea de pe picior mai fierb la foc domol circa 30 de minute se servește cu mujdei&rdquo. (Preparate de artă culinară, Ion Radu și Iosif Strasman, editura Tehnică, 1981)


Rețete boierești din uger de purcică și de văcuță

Mai puțin cunoscute, rețete din uger erau foarte apreciate de boierii români și incluse în toate meniurile cu ștaif. Le regăsim inclusv în celebra carte de bucate semnată de Negruzzi și Kogălniceanu sau în culegerea lui Bacalbașa.

Uger de vac
&bdquoSe fierbe până se moaie, se taie bucăți și se ung cu unt, apoi se tăvălesc în pesmet pisat pe urmă se așează în grăsime ca să se rumnească puțin, se adaogă puțină smântână și pătrunjel și se lasă să scază.&ldquo (Cea mai nouă carte de bucate, A. Șt. 1921) &ndash Rețeta este identică cu cea scrisă de Kogălniceanu și Negruzzi în 1841 în cea mai veche carte de bucate tipărită în Moldova și Țara Românească: &ldquoFierbi ugerul pănă se moaie îl tai bucățele subțiri, le ungi cu unt și le tăvălești în posmag apoi le pui în grăsime (să nu se ruminească prea tare), le așază cu puțină smântână și petrinjel, și le lasă de scad&rdquo.

Uger de purcică
&bdquoO friptură delicioasă însă această bucată se găsește foarte rar: pentru ca să fie bună, trebuie să fie a unei scroafe care a fătat de curând, adică să fi fost tăiată când alăpta purceii.
Ugerul se taie în felii subțiri și se pune pe grătarul înfierbântat și pe jeratic bogat. Să se frigă bine până ce capătă culoarea cafenie deschisă. Jăratecul să fie foarte domol&rdquo. (Dictatura gastronomica, Constantin Bacalbașa, 1935)

Uger cu măsline
&ldquoUgerul se spală și se fierbe în apă cu sare și cu o ceapă. Separat se călește făina cu zarzavatu și ceapa tăiate și se sting cu bulionul diluat cu zeama de la uger. Se fierbe sosul și se strecoară peste ugerul tăiat felii. Se adaugă măslinele fără sâmburi care în prealabil au fost fierte separat, apoi se pun feliilede lămâie fără coajă și se mai fierb 10-15 minute&rdquo. (Preparate de artă culinară, Ion Radu și Iosif Strasman, editura Tehnică, 1981)

Tuslama cu uger
&bdquoUgerul se fierbe în apă cu sare, piper boabe și cu o ceapă. Când sunt gata fierte se scot ugerul și piciorul (ciolan de porc) și, când s-au răcit, ugerul se taie în pătrate și carnea de pe picior în bucăți. Zeama în care a fiert ugerul se strecoară și se amestecă cu făina și cu două gălbenușuri. Atât ugerul, cât și carnea de pe picior mai fierb la foc domol circa 30 de minute se servește cu mujdei&rdquo. (Preparate de artă culinară, Ion Radu și Iosif Strasman, editura Tehnică, 1981)


Video: Tocaniță de burtă (December 2021).